Homemade Bread for Beginners

There is no skill more central to the homestead kitchen than bread. A loaf from your own oven costs pennies, has four ingredients, and fills the house with the smell that makes a home. This beginner loaf needs no sourdough starter and no special equipment.

What you need

• 3 cups all-purpose or bread flour (plus extra for dusting)
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup warm water (about 100°F — warm to the touch, not hot)
• 1 tablespoon honey or oil (optional, for a softer loaf)

The method

1. Mix the dough

In a large bowl, combine the flour, salt, and yeast. Add the warm water and honey or oil. Stir with a spoon until a shaggy dough forms, then turn it out onto a floured counter.

2. Knead

Knead the dough for 8 to 10 minutes. Push it away with the heel of your hand, fold it back, quarter-turn, and repeat. You are done when the dough is smooth, elastic, and springs back when poked.

3. First rise

Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 1 hour, until doubled in size.

4. Shape

Punch the dough down gently and shape it into a round or a loaf. Place it on a parchment-lined tray or in an oiled loaf pan. Cover and let rise again for 45 minutes, until puffy.

5. Bake

Heat the oven to 400°F. Slash the top of the loaf with a sharp knife. Bake for 30 to 35 minutes, until deep golden and hollow-sounding when tapped on the bottom. Cool completely on a rack before slicing — patience here gives you the crumb.

A few notes

• Water that is too hot kills the yeast. Warm, not hot.
• The dough is ready when it passes the 'windowpane test' — a small piece stretches thin without tearing.
• Bread keeps better at room temperature in a cloth bag than in plastic, which softens the crust.

Your first loaf will not be perfect, and it will still be the best bread you have eaten all week. The second will be better. Bread rewards repetition.