basic bread loaves

two variations, enriched and "classic" as I call it. I make this about once a week, and it always works well, keeps well, and is frequently enjoyed with basically any sandwich one could imagine.

Prep
15 min
Cook
30 min
Total
2.5 hours
Servings
2 loaves
Difficulty
medium
breadbreakfasthomemadestand-mixervegetarian

ingredients

  • 3 cups all-purpose flour (or bread flour for chewier texture)
  • 1 cup warm water (reduce to 3/4 cup if using egg)
  • 1 packet (2 1/2 tsp) rapid rise yeast
  • 1 tsp salt
  • 1-2 tbsp granulated sugar
  • 2-3 tbsp oil or melted butter
  • Optional: 1 egg (for richer, softer brioche-style bread)

instructions

  1. Bloom the yeast: Combine warm water (110°F) with yeast and a pinch of the sugar. Let sit for 5-10 minutes until foamy.

  2. Combine ingredients: Add all ingredients to your KitchenAid bowl with the dough hook attached. If using egg, reduce water to 3/4 cup.

  3. Initial mix: Mix on low speed for about 1 minute to bring the dough together.

  4. Knead the dough: Increase to speed 2 and knead for 6-8 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. Add flour 1 tablespoon at a time if too sticky.

  5. First rise: Cover the bowl with a damp towel or plastic wrap. Let rise in a warm place for about 1 hour or until doubled in size. (Can skip with rapid rise yeast if you’re impatient, but texture is better with two rises.)

  6. Shape loaves: Punch down the dough to release air. Divide in half and shape each into a loaf. Place in greased 9x5-inch loaf pans.

  7. Second rise: Cover and let rise for about 45 minutes until the dough rises about 1 inch above the pan rim.

  8. Bake: Preheat oven to 375°F. Bake for 25-30 minutes until golden brown and the loaves sound hollow when tapped on the bottom. Internal temperature should reach 190-200°F.

  9. Cool: Remove from pans and cool on a wire rack for at least 15 minutes before slicing.

notes

  • With Egg (Enriched/Brioche-Style): Creates softer, richer bread with a golden crust. Perfect for sandwiches and toast. I basically do this all the time.
  • Without Egg (Classic Crusty): Traditional rustic bread with chewier texture. Great for dipping in olive oil or soup. I do this when I don't have an egg.
  • Rapid rise yeast can technically skip the first rise, but doing both rises creates better texture and flavor.
  • Water should be warm (110°F) - too hot kills yeast, too cold won't activate it.
  • I do the yeast bloom to ensure my yeast didn't die in my fridge.
  • Room temperature: 2-3 days in a bread bag. Frozen: Up to 3 months (slice first for easy single-slice toasting).
  • Herb Bread: Add 1 tbsp Italian seasoning and 1 tsp garlic powder. shit, just throw a tbsp of bread dip in that bitch.
  • Cinnamon Swirl: Roll out dough, sprinkle with cinnamon-sugar, roll up. this shit is actually pretty hard to do right, I pulled it off a total of one times.

wife: "I f-ckin' love it when it smells like bread in the house. makes me miss when we lived by the Evangaline bread factory."