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The HBHW Recommends
Beginner’s Bread
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- 3 cups of white or whole wheat flour, or 1-1/2 cups of each (plus a little extra flour for kneading)
- 1 teaspoon salt
- 1 packet, or about 2 teaspoons yeast
- 1 tablespoon sugar or brown sugar or honey
- 2 tablespoons oil
- 1 cup warm water (not hot, just warm)
When you need a recipe to practice making bread with, this is the one to turn to. First you need a big bowl. If you don’t have a big bowl, then a large pot will work just as well. Measure the flour into the bowl (or pot). White flour is easier to use to make your first batch of dough. Whole Wheat flour makes a simple variation though, when you decide to branch out a little. Make sure your flour measurements are level with the top 
of the measuring cup. Don’t pack the flour down into the cup. Just scoop it in lightly, and even off the top of it with your finger by brushing off the excess. After you put your flour into the bowl, add the salt, sugar and yeast. One of the packets of yeast from the store will work just fine. If you have a jar or bag of yeast, then use about 2 teaspoons of it. Using your hands or a spoon or fork, stir the yeast, salt, sugar and flour all together. These are the dry ingredients. They are called dry ingredients because they aren’t wet or sticky. They are dry and light. Now measure in your oil. Add a cup of warm water. Do not use hot tap water. Hot tap water is too hot and will kill the yeast. Use warm tap water instead. Warm enough to feel warm to your finger, but not warm enough to scald you. Try to measure the water accurately.
Stir the dough with a fork or spoon until it gets sticky and stiff. Next look at your hands, are they clean? If not then wash them. Remove any rings or watches you may have on and put them 
in a safe place. Dig into the dough with your clean hands. It will be gooey, and warm. Work the dough with your hands, right there in the bowl. Scrape the dough off of your fingers as necessary and try to get the dough to all work together into a nice ball. If it is too sticky then add more flour. You may need to add up to 1/2 cup more flour, or even more sometimes. If it is too dry, then add a little bit of water at a time, to get it right. Usually a teaspoon of water at a time, is a good way to go. Mix and mash; Mix and mash. When you get a ball of dough, turn the dough out onto your counter or kitchen table. Scatter a bit of flour about the dough, and around the counter. Knead the dough. Press it, fold it, stretch it, turn it. Keep kneading the dough for a full 5 minutes by the clock. Set the timer if need be. Kneading makes the dough soft and fluffy. Be sure to knead it enough.
Then let the dough sit on the counter for a few minutes while you wash out the bowl you used 
to mix it in. Dry the bowl and pour a little bit of oil into it. A spoonful (teaspoon or tablespoon) will be just enough. Place the ball of dough into the clean bowl, on top of the oil. Roll the dough around in the oil, to coat it evenly. Place the dough in a warm spot, or on the counter near the stove. Cover the top of the bowl with plastic wrap or a tea towel. Allow the dough to sit and rise. It may take the dough up to 2 hours to rise. You will want it to double in size. Be patient and give the dough enough time to get as big as it can. Sometimes this happens in as quickly as an hour, but usually it takes longer, especially if the kitchen is cold.
When it is well risen, punch the dough down. Put your fist into the dough and smash down to force all the air out of it. Knead the dough again. This time, just knead it for a minute or so. Long 
enough to get all the air out of it. Let the dough rest for a minute or two while you oil or grease a loaf pan. A large loaf pan either 9″ by 5″ or 8½” by 4½” is the perfect size. If you don’t have a loaf pan, then use a casserole pan, or a round cake pan. The dough doesn’t know what shape it is supposed to be. You have to give it shape. Round bread is sometimes easier to make as a first loaf, so if you don’t have a bread pan, use what ever you do have. Just make sure to grease the pan well. Coax the dough into the shape of the pan you are going to bake it in. Cover it with a dish towel or plastic wrap again. Set it aside and let it rise for about an hour to an hour and a half. It should double in bulk again. After it has risen enough, it is time to bake it. Set the oven to 350° or 375°. Place the bread into the oven. You do not need to preheat the oven. Let the bread bake for 30 to 40 minutes. When it is done the top will be golden brown. It will be well risen, and
crusty. Carefully turn the hot bread out of the pan and onto a dishtowel on the counter. Be careful not to burn yourself. Thump the bottom with your finger. If it sounds hollow then it is done. If it doesn’t sound hollow, then put it back into the pan and bake it some more. Allow the bread to cool down for a few minutes before slicing it.
When you slice it be sure to use a serrated (bumpy) edged knife. Saw back and forth across the bread like you are sawing a log. Do not press too hard, just saw gently. When you get your first slice of bread, spread a little margarine or jam on it and take a bite. Succumb to the pleasure which only a bite of your own homemade bread can create. Grin decadently and plan your next loaf.
Or, if this loaf of bread fails, check the recipe and try again. Keep trying until you are satisf
ied with your results. I didn’t make it perfectly the first time; I made bricks. Big heavy, chewy, undercooked bricks. It takes practice to get the hang of it, so don’t give up. Just keep at it, and before you know it, you will be very pleased with what a little flour and yeast can make up for less than twenty-five cents.
Ready to give another frugal bread recipe a try? How about making your very own cornmeal tortillas. It’s easier than you think.
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15 Responses to “Beginner’s Bread”
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May 10th, 2009 at 9:29 am
This recipe prompted my first of many attempts at breadmaking. It’s so simple! For me it works great with regular white flour but when I add wheat flour I can’t get it to rise very well. My last attempt I added gluten and a little extra water and it turned out great!
May 25th, 2009 at 1:33 pm
I have been makeing bread for a while but in the past 2 years I’v only bought about 2 loaves of bread. I don’t like the bread in the stores. I’m glad I found you. I’ always looking to perfect my bread. I had company yesterday. I was cooking a meal with fresh veggies from my garden and that takes time so I was trying to save time and made my bread the day before but I wasn’t going to cook it until the next day. It was a mess. They liked it and ate all of it but I was disappointed. What should I have done? Hope to here from you. I’m going to try your beginners recipe tomorrow. It is close to the one I started out with. I still keep trying to perfect this recipe. We like it crunchy but my rolls come out flat. Thanks for your comments.
May 25th, 2009 at 4:57 pm
I did it on the first try! I have made bread before, nbut the Amish recipe was long and complicated (a total of 4 hours to rise. It was always nice on the outside and brick-like on the inside. I had almost given up until I found this recipe! No more Wal-mart bread for my family!!!! THANK YOU!!
E
June 3rd, 2009 at 2:39 pm
Well I dont know what i did wrong, but I tried it with half whole wheat, half white, and honey instead of sugar. It rose really well but then when i baked it, its sunk in the middle
June 21st, 2009 at 2:26 am
Have you ever used this recipe in a bread maker? Ya know just throw everything in, I guess there is only one way to find out! I will let you know if it turns out.
July 19th, 2009 at 8:57 pm
Thank you so much for this easy recipe. This was my first try at bread, and I was delighted to have an edible result! I made it with Pillsbury bread flour and light brown sugar. It was a little dense and chewy, but great with butter and jelly.
August 13th, 2009 at 2:22 am
Why would you spoil your beautiful home made bread by putting margarine on it? If ever there is a time when only butter will do, surely this is it.
August 16th, 2009 at 5:39 pm
This beginers precipe has turned me into a pro when it comes to baking home-made bread! I am absolutely pleased with the way my family enjoys it, not to mention my girlfriends whom i usually invite for tea just after baking! I think i am a better mom, wife, and friend:)
August 19th, 2009 at 6:26 pm
i just made this bread and it was easy and delicious.we normally make bread in the bread machine but this was 100 times better.thankyou
August 23rd, 2009 at 4:17 pm
If I want to make this with honey, when do I add it - I assume with the oil/water? Does that affect the way the yeast interacts with it at all?
Thanks!
August 25th, 2009 at 4:20 pm
I just made a loaf of this bread and it turned out beautiful! I cut myself a slice and buttered it, and it was delicious! I will be making this a lot. THis if the first bread that I have made successfully.
September 2nd, 2009 at 6:40 pm
my mom always made wonderful bread! Problem she just throws it all together without a recipe, thus I couldn’t get the recipe!!! this is almost perfect match! closest I’ve ever got. my family loved it! Thank you!
September 29th, 2009 at 8:10 pm
Mine seems to have turned out alright.. it is still cooling so I haven’t tasted it. I’m wondering though if it didn’t rise enough.. it was only a little above my loaf pan and its certain not tall enough for say sandwhiches.. I don’t mind that.. I’m just asking incase it turned out wrong lol .
October 25th, 2009 at 7:06 pm
Got the urge to try this today - this bread is FABULOUS!!! I’ve never had much luck with bread before, but this turned out great! I can’t wait to make another loaf (going to try it with some wheat flour next time, and maybe honey) this next weekend - maybe even two, depending on how fast this one goes!!!
October 27th, 2009 at 9:15 am
I use this as my base recipe whenever I want to pull out the breadmaker. I use regular all-purpose flour, whatever sugary sweetener I have on hand (I’ve used honey, sugar and molasses before) and whatever oil (today I had some walnut oil).
At my local co-op they sell bulk grains dirt cheap - which is perfect for this. In my breadmaker I have oat/bulgar/wheat bran bread cooking right now.
I just throw it all into the breadmaker and forget about it (until the smell is unable to be ignored). It always comes out perfect. Thank you.