When I first decided I wanted to make homemade bread it was a big challenge. I didn’t have a lot of kitchen skills back then, and I made a lot of really terrible loaves of bread.
I made loaves that were more like lumps of rock, loaves that were all squidgy and doughy in the middle, and loaves that were flat and pathetic. But every failed loaf of bread taught me something, and took me one step closer to a successful loaf.
These days I can make a loaf of plain, boring, homemade bread in my sleep, well almost.
I still have the occasional failure, bread can be fickle like that, but most of the time I turn out a nice crusty loaf of homemade bread, which my kids manage to devour in around 3 minutes. These days making homemade bread has become easy.
I learned a lot from my bread fails…
I learned that our little bread machine can not cook a loaf big enough for our family, so don’t even both trying.
But I also learned that using the bread machine to knead and rise the dough is not cheating, it’s genius!
I learned that getting a good second rise is essential and a warm oven, (turned off, with the door open) is the perfect place for it to happen when it is cold.
And I learned that my kids will eat even the most disastrous, barely edible, loaves of bread, so it doesn’t even matter if I fail.
This is the recipe I use to make a plain, boring, easy, loaf of homemade bread. A simple recipe to make a basic loaf of bread.
Plain, Boring, Easy, Homemade Bread
Ingredients
Instructions
Please note: this recipe uses Australian measurements and temperatures, if you need to convert measurements or temperatures you can find our printable cooking conversion chart here.
I know it seems like there is a lot of steps involved in making bread, but there isn’t actually all that much work. Most of the time it does it’s own thing, you just need to give it some attention now and then… it’s a lot like a child really!
Do you make bread?
Have you got a favourite, basic, homemade bread recipe?
Have you got any tips for baking the perfect loaf?
Pagan Rach says
I don’t usually fuss about the second rise… once the bread is ready to go I sit it on top of the oven and turn it on. Once it’s preheated, in it goes. I don’t usually do loaves tho, just rolls and pull-aparts. But they all work beautifully without the whole ‘doubling in size’ bizzo the second time.
juniper says
Thanks for the instructions Kate!
Michelle says
nice but it needed salt
Mistress B says
I’ll just stick to my breadmaker…. lol
Sumara says
Thanks Kate. :) I’ve been meaning to make bread again ever since you last posted about it. I found a couple of equally simple recipes but just haven’t got around to doing it…
Nancy Dowhower says
Need ideas for making GLUTEN FREE bread. Usually have trouble with it being HEAVY!
katepickle says
Oh I am not help to you on the gluten free thing… the few times I have attempted gluten free bread it has been a disaster! Sorry!
Josie Kendall says
Successful first try! This was so easy thank you. Would it hurt to either add a bit more sugar or salt just to give it a tad more flavor one way or the other? It’s great as is I’m simply curious ??
katepickle says
You could certainly add extra of either salt or sugar, just try it out and see what you like best.
Kat says
If I use quick rise yeast, is the timing and amount the same or different?
katepickle says
You can use the same amount of yeast, and the timing should be similar, but it really depends on your flour and how warm it is in your rising spot, so just keep on eye on it and try to get ti to double in size.
Maria Murphy says
I needed a quick ? bread. I actually put my dough in large bun trays because I couldn’t find by loaf tin so they cooked in half the time in the oven. I have to say it is the nicest bread I have ever tasted. This is my go to bread from now on. I was not expecting such a good result. They are so delicious as little bread buns ? Thank you so much.
Gina says
Turned out exactly as advertised and was exactly what I was looking for: plain and easy. I was looking for a simple recipe to make weekly bread and this is what I’ll use from now on. Thank you so much!