Richard's Best Bread
Discover the ultimate homemade bread recipe with "Richard's Best Bread," a timeless classic that balances simplicity with rich, artisan flavor. Crafted with pantry staples like all-purpose flour, active dry yeast, and a touch of granulated sugar, this versatile loaf achieves the perfect texture—soft and airy with a golden crust. The recipe features a straightforward kneading technique to build elasticity and includes two rising stages for maximum fluffiness and depth of flavor. A hint of softened butter lends a decadent richness, while olive oil ensures the dough remains tender and easy to work with. Whether paired with soups, sandwiches, or simply enjoyed with a smear of butter, this foolproof bread is perfect for beginner bakers and seasoned pros alike. Follow this step-by-step guide to bring fresh-from-the-oven goodness to your kitchen today!
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Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water (about 105-110°F or 40-45°C)
- 7 grams Active dry yeast
- 15 grams Granulated sugar
- 10 grams Salt
- 30 grams Unsalted butter (softened)
- 10 milliliters Olive oil (for greasing the bowl)
Directions
Step 1
In a small bowl, mix the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is activated.
Step 2
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and softened butter.
Step 3
Mix the ingredients together with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a clean, floured surface.
Step 4
Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, you can sprinkle in a little more flour, a tablespoon at a time, but avoid adding too much.
Step 5
Lightly grease a large bowl with olive oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1-1.5 hours, or until it has doubled in size.
Step 6
Punch down the risen dough to release any air bubbles and shape it into a loaf. Place the loaf in a greased or parchment-lined 9x5-inch loaf pan.
Step 7
Cover the pan and let the dough rise again for 30-40 minutes, or until it has doubled in size and the top of the dough slightly peaks above the edge of the pan.
Step 8
While the dough completes its second rise, preheat your oven to 375°F (190°C).
Step 9
Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped lightly on the bottom.
Step 10
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (572.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2198.7 |
| Total Fat 39.5g | 0% |
| Saturated Fat 17.6g | 0% |
| Cholesterol 65.5mg | 0% |
| Sodium 3949.6mg | 0% |
| Total Carbohydrate 399.3g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 16.1g | |
| Protein 54.6g | 0% |
| Vitamin D 14.8IU | 0% |
| Calcium 76.3mg | 0% |
| Iron 23.5mg | 0% |
| Potassium 683.3mg | 0% |
Source of Calories