Fluffy Homemade Bread Recipe: Ingredients and Steps

A homemade bread recipe is, for many families, a true treasure passed down from generation to generation. Know that it's easier than it seems to make bread; you only need a few simple ingredients and a little time. While you knead the dough, worries subside and patience tastes like a ruddy crust.

Of course, we live in a time of rush. It's infinitely faster to buy a ready-sliced ​​loaf of bread from the store. But nothing compares to that feeling when your fluffy homemade bread recipe comes out perfectly: a slightly crispy crust, soft and fragrant core, and the first steaming corner, torn straight from the pan, that tastes of simple joy and true "home".

What ingredients do you need to make fluffy homemade bread?

A fluffy homemade bread recipe always starts with simple ingredients, carefully chosen staple foods . Each one plays an essential role in the texture, taste, and success of the dough, and the secret is to combine them correctly and let them work their magic over time.

1. Flour

Choose a high-quality white wheat flour , preferably type 650 or 550, with sufficient gluten content. Gluten is the "skeleton" of bread; it gives elasticity to the dough and traps the air that forms during leavening, making the bread soft and airy.

2. Water

The water should be lukewarm, around 35°C (not hot). It hydrates the flour and activates the gluten in the autolysis stage, which we will talk about in detail when we explain how to make homemade bread dough.

3. Yeast

You can use fresh or dry yeast. It is responsible for fermentation, which means it converts the sugars in the flour into gas and alcohol, helping the dough rise. If you have dry yeast in your pantry , you can activate it for a few minutes in lukewarm water to boost its effectiveness, or you can add it directly to the flour, if the package says so.

4. Salt

Salt not only adds flavor, but also slows down the yeast activity, allowing for a more balanced fermentation. It is always added after autolysis, so as not to prevent the flour from absorbing water.

5. Sugar or honey

A pinch of sugar or a teaspoon of honey can help the yeast act faster and give the bread a golden color and a slightly sweet taste, like the homemade bread of old.

6. Oil or butter

For a crispy crust and soft core, you can add a little oil or melted butter to the dough. They soften the texture and keep the bread fresh longer.

Fluffy Homemade Bread Recipe: Ingredients and Steps

Let's see how to make homemade bread using this simple recipe!

ingredients

• 500 g white wheat flour (type 650 or 550)
• 300 ml lukewarm water (approx. 35°C)
• 7 g dry yeast (or 20 g fresh yeast)
• 1 teaspoon of salt

Making homemade white bread

First, mix the flour with water and leave for a few minutes for complete hydration. Then add the salt and yeast, and knead the dough briefly until it becomes smooth and elastic. Leave to rise, during which time it is folded a few times to form its structure.

After it has risen, the dough is shaped into suitable shapes, left to rise again, then baked in a well-heated dish, ideally in a cast iron pot, for a crispy crust and a fluffy texture.

How do you prepare homemade bread dough step by step?

There is one step in preparing the dough that makes the difference between a regular loaf and a truly fluffy one. It's nothing complicated, just a stage perfectly illustrated in the saying "Long and frequent breaks, the key to great success!"

1. Mix the flour with water

So, start by combining the flour with lukewarm water, without salt or yeast. Mix just enough to combine, and let the dough rest for 20–30 minutes. Now the magic happens, or autolysis, as biochemists and bakers call it.

The flour completely absorbs the water, and gluten begins to form naturally, making the dough more elastic and easier to work with. Autolysis is, in fact, the process that makes homemade bread fluffier.

2. Add salt and yeast

After the resting period, add the salt and yeast. Gently fold in, one at a time, until the dough is smooth and elastic. If kneading by hand, moisten your hands occasionally to prevent sticking.

3. The first leaven

Cover the dough and let it rise at room temperature. During this time, you can fold it two or three times, every 30–45 minutes. The folds give it strength and elasticity, helping it rise evenly.

4. Shape the dough

When the dough has doubled in size, turn it out onto a floured surface, divide it, and shape it into the desired shape. Be careful not to break the structure; the movements should be firm but gentle.

5. Second leaven

Place the shaped bread in the tray or basket where it rested and, just like in the fluffy doughnut recipe , let the dough rise a little longer, until it becomes light to the touch. At this point, it is ready to bake.

Tips for perfect homemade bread dough

• Respect the water temperature.

Ideally, the water should be around 35°C. Too cold delays fermentation, too hot can damage the yeast.

• Let autolysis do its thing.

Even though it seems like an optional step, it's not if you want fluffy homemade bread. This resting time makes the dough more elastic and easier to knead.

• Use the correct amount of salt.

Too much will slow down fermentation, too little will make the bread bland.

• Don't rush to leaven.

Let the dough rise sufficiently. A well-risen bread will be more airy and have a richer taste.

• Check the dough.

If, when you touch it, it slowly returns to its shape, it is ready to bake.

How do we bake homemade bread?

Preheat the oven to about 240–245°C and, if you have one, place a cast iron pot with a lid in it. Let it heat up for at least 40–45 minutes before putting the bread in. The pot needs to be very hot so that the dough can rise well in the first few minutes of baking.

When the pot is hot, carefully place the leavened bread in it, cover it with the lid, and immediately put it in the oven. Bake for 30 minutes with the lid on, then remove the lid and leave it for another 15–20 minutes, until it is an even golden brown. After baking, remove the bread from the pot and let it cool on a rack so that the steam can escape and the crust stays crispy.

How to get a crispy bread crust?

• Use steam in the first few minutes of baking.

If you don't have a cast iron pan, you can place a pan of hot water on the bottom of the oven or spray water on the walls of the oven immediately after you put the bread in. The steam helps to form a nice, shiny crust.

• Bake enough.

Many people take the bread out too early. Leave it until it turns brown, even slightly dark around the edges.

• Let the homemade bread cool.

Don't cut it right after you take it out of the oven; let it sit for at least 20–30 minutes. During this time, the skin will firm up and the core will set.

• Ventilation matters.

If you're using a fan-forced oven, turn it on during the last 5–10 minutes for a homemade bread with a firmer, more evenly browned crust.

Now you know how to make homemade bread. It's not difficult, but you need to apply a few little tricks to avoid getting a dense, raw, sticky or soft crusted loaf out of the oven.

How is homemade bread served?

A fluffy, properly baked, and cooled loaf of homemade bread is best served when the crust is completely set, which is at least 20–30 minutes after you take it out of the oven. If you cut it too soon, the crust will be sticky and difficult to cut. It's best to keep it covered with a clean towel, which keeps the crust slightly crispy and the crust soft.

The homemade bread recipe does not include preservatives, so it is best consumed within 2–3 days. It is best stored wrapped in a cotton towel, in a cool place, away from moisture.

You can even freeze some of it! It keeps perfectly if you slice it first, so you can easily take it out when needed.

Homemade bread serving ideas

• Plain, with butter or fresh cheese , when it's still slightly warm.
• Along with soups and stews , because the slightly crispy skin perfectly absorbs flavors and transforms a simple meal into a complete one.
• With zacuscă, eggplant salad or homemade pate , for a Romanian-style breakfast or snack.
• Fried, with olive oil and garlic , for quick bruschetta.
• As a base for sandwiches ; homemade bread slices have a firm texture and rich taste, ideal for combinations with cold cuts or baked vegetables.

A homemade bread recipe is not just a list of steps, but proof that good things come when you take your time and know how to wait. Try it at home and you'll see how simple it is to get a fluffy and tasty bread, made by yourself, with ingredients you know and choose carefully.