🧾 Ingredients (1 loaf)
- 3 cups all-purpose flour (or bread flour)
- 1 tsp salt
- 2 tsp sugar (optional, helps yeast)
- 2¼ tsp instant yeast (1 packet)
- 1 cup warm water (not hot)
- 1–2 tbsp oil (optional, for softness)
👩🍳 Step-by-Step
1) Mix
Combine flour, salt, sugar, and yeast. Add warm water and mix into a rough dough.
2) Knead
Knead for 8–10 minutes until smooth and elastic.
👉 Proper kneading develops gluten network, which traps air.
3) First rise
- Place in a bowl, cover
- Let it rise 1–2 hours until doubled
4) Shape
Punch down gently, shape into loaf, rolls, or flatbread.
5) Second rise
Let it rest again for 30–45 minutes.
6) Bake
- 180–200°C (350–400°F)
- 25–35 minutes (until golden brown)
📊 Nutrition (per slice, ~1/10 loaf)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbs | ~22 g |
| Protein | ~4 g |
| Fat | ~1–2 g |
🔬 What’s happening (simple science)
- Yeast fermentation (fermentation) produces CO₂ → dough rises
- Gluten forms a stretchy network → traps gas
- Heat sets structure → bread becomes firm
💡 Key Tips
- Water should be warm (~38–40°C), not hot (kills yeast)
- Sticky dough is better than dry dough
- More kneading = better structure (but don’t overdo it)
- Humidity & temperature affect rising time
🔄 Variations
- Add milk + butter → softer sandwich bread
- Use whole wheat → denser but healthier