[FOODIES CORNER] How to make bread at home

Making bread at home is easier than it seems. Here’s a simple recipe for one loaf of soft white bread.

Ingredients

• 3½ cups (420 g) all-purpose or bread flour
• 1 cup (240 ml) warm water (about 38–43°C / 100–110°F)
• 2¼ teaspoons (1 packet) instant or active dry yeast
• 2 tablespoons sugar
• 2 tablespoons butter or vegetable oil
• 1 teaspoon salt

Instructions

1. Activate the yeast (if using active dry yeast)
   • Mix the warm water, sugar, and yeast.
   • Let it sit for 5–10 minutes until it becomes foamy.
   • (If using instant yeast, you can mix it directly with the flour.)
2. Make the dough
   • In a large bowl, combine the flour and salt.
   • Add the yeast mixture and butter or oil.
   • Mix until a soft dough forms.
3. Knead
   • Knead by hand for 8–10 minutes (or 5–7 minutes with a mixer).
   • The dough should become smooth and elastic.
4. First rise
   • Place the dough in a lightly oiled bowl.
   • Cover with a clean towel or plastic wrap.
   • Let it rise in a warm place for 1–1½ hours, or until doubled in size.
5. Shape the loaf
   • Punch down the dough to release air.
   • Shape it into a loaf and place it in a greased 9 × 5-inch loaf pan.
   • Alternatively, shape it into a round loaf and place it on a baking tray.
6. Second rise
   • Cover and let it rise again for 30–45 minutes, until puffy.
7. Bake
   • Preheat the oven to 375°F (190°C).
   • Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
8. Cool
   • Remove from the pan and cool on a wire rack for at least 30 minutes before slicing.

Tips for soft bread

• Use bread flour if available for a chewier texture.
• Brushing the top with melted butter immediately after baking gives a softer crust.
• Avoid adding too much flour while kneading; the dough should be slightly tacky, not dry.
• Store the cooled bread in an airtight bag or container. It stays fresh for 2–3 days at room temperature or can be frozen for up to 3 months.