Homemade Bread

Name: Homemade Bread
Prep time: 10 min
Total time: 3 h
Yield: 1
Ingredients: 1/4 c. lukewarm water; 1 (1/4-oz.) packet active dry yeast; 2 tbsp. plus 1 tsp. honey, divided; Cooking spray; 1 c. buttermilk, room temperature; 1 tbsp. softened butter, plus 1 tbsp. melted for brushing; 1 1/4 tsp. kosher salt; 3 c. bread flour; All-purpose flour, for dusting

By June XiePublished: Jan 23, 2019

Approved by the Delish Test Kitchen

4 Ratings

Parker Feierbach

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Yields:

Prep Time:

10 mins

Total Time:

3 hrs

Jump to recipe

Don’t be scared if you haven't baked a loaf before—bread tends to be very forgiving. This recipe for homemade bread is the perfect recipe to turn to when that grocery store loaf just doesn’t cut it anymore. With absolutely no unnecessary preservatives or additives, the full flavors of buttermilk and honey in this bread will lead to the best breakfast toasts and sandwiches you’ve ever made.

Can I substitute bread flour with all-purpose flour?

Yes. With a higher protein content, bread flour will result in a more shapely loaf and a slightly heartier bite. All-purpose will work just as well, but will produce a more tender crumb and a slightly slouchier loaf.

Do I have to use buttermilk?

If you like a richer and more complex flavor, buttermilk is the way to go. Otherwise, milk—or even water—is a perfectly good substitute.

What if my dough hasn’t doubled?

The speed of proofing a dough is totally dependent on the ambient temperature in your kitchen. So if it’s a colder day, the yeast might be more sluggish and take longer to do its job. Don’t worry—just wait a bit longer and it should double. Sometimes it can take an hour and a half or even two hours!

What does the pan with hot water do?

It provides a steamier environment to help the bread stay a bit plumper and (dare I say it?) moister during the baking process.

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Ingredients

Directions

1. Step 1Stir yeast and 1 teaspoon honey into lukewarm water. Set aside and let sit for 10 minutes.
2. Step 2Lightly grease a large bowl with cooking spray and set aside. In a stand mixer fitted with a dough hook or in another large mixing bowl, knead together yeast mixture, buttermilk, remaining 2 tablespoons honey, melted butter, salt, and half of flour. Add in remaining flour gradually and continue kneading until dough pulls away from sides of the bowl, 7 to 10 minutes. Place in greased bowl and cover until doubled in size.
3. Step 3Preheat oven to 400° and place an oven-safe pan on the lowest rack. Pour 2 cups hot water into pan.
4. Step 4On a lightly floured surface, turn dough out and gently press all over to remove air pockets. Pat into a 9”-x-12" rectangle, then roll from the short side into a tight cylinder. Gently press to seal seam and tuck in ends, then place dough seam-side down into a greased 8.5"-x-4" loaf pan. Cover and proof until doubled, 30 to 45 minutes.
5. Step 5Brush loaf with melted butter and bake until deeply golden and internal temperature of loaf reaches 195°, about 30 minutes.
6. Step 6Let cool 10 minutes, then remove from loaf pan on to a cooling rack.