4-Ingredient Homemade Bread Recipe

Flour: The base of the bread, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the bread.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself. This helps develop the gluten structure, giving your bread a better texture. If the dough is too sticky, add a little more flour to your hands and the surface, but be careful not to add too much, as it can make the bread dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can result in a chewier texture and better gluten development.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may result in a denser bread.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and does not need to be activated in water first.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can provide a more robust flavor but needs to be dissolved in water before use. Use about twice the amount of fresh yeast compared to active dry yeast.

• sugar - Substitute with honey: Honey adds a slight floral sweetness and can help with browning. Use slightly less honey than sugar.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and can also aid in browning. Use slightly less maple syrup than sugar.

• salt - Substitute with sea salt: Sea salt can add a different mineral profile and a more complex flavor.

• salt - Substitute with kosher salt: Kosher salt has larger crystals and a milder flavor. You may need to use a bit more to achieve the same level of saltiness.

• warm water - Substitute with milk: Milk can add richness and a softer crumb to the bread.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can help tenderize the bread.

• Allow the bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, place the bread in a bread box or wrap it in a clean kitchen towel. This will keep the crust crisp and the interior soft for up to 2 days.

• If you prefer to use plastic, wrap the bread tightly in plastic wrap or place it in a resealable plastic bag. This method will keep the bread fresh for about 3-4 days but may soften the crust.

• For longer storage, slice the bread before freezing. This allows you to take out only the number of slices you need, reducing waste.

• Wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the bag with the date and type of bread. Homemade bread can be frozen for up to 3 months without losing its quality.

• To thaw, remove the desired number of slices or the whole loaf from the freezer. Let it sit at room temperature for a few hours or overnight.

• For a quick thaw, you can use a microwave. Place a slice on a microwave-safe plate and heat on low for 10-15 seconds. Be cautious not to overheat, as this can make the bread chewy.

• To refresh the crust, preheat your oven to 350°F (175°C). Place the thawed bread directly on the oven rack for 5-10 minutes. This will restore its crispiness.

• If you plan to use the bread for sandwiches or toast, you can toast the frozen slices directly in a toaster. This saves time and gives you a perfectly crispy result.

• Preheat your oven to 350°F (175°C). Wrap the bread in aluminum foil to prevent it from drying out. Place it directly on the oven rack and heat for about 10-15 minutes until warm and soft.

• For a quick reheat, slice the bread and place the slices in a toaster. Toast on a low setting to warm through without making it too crispy.

• If you have a microwave, place a damp paper towel over the bread slices and microwave on medium power for about 10-20 seconds. This will help retain moisture and keep the bread soft.

• For a stovetop method, heat a skillet over medium-low heat. Place the bread slices in the skillet and cover with a lid. Heat for about 2-3 minutes on each side until warmed through.

• If you have a steamer, place the bread in a steamer basket and steam for about 5 minutes. This method is great for retaining the bread's moisture and softness.

• Mixing bowl: A large bowl used to combine the warm water, sugar, and yeast, and later to mix in the flour and salt.

• Measuring cups: Essential for accurately measuring the flour and water.

• Measuring spoons: Used to measure the sugar and salt precisely.

• Wooden spoon: Ideal for stirring the dough mixture until it forms.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Loaf pan: A greased pan where the dough will be placed to rise and bake.

• Plastic wrap or clean towel: Used to cover the dough while it rises.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Cooling rack: A place to cool the bread after it has finished baking.

Prepare ingredients in advance: Measure out flour, sugar, and salt ahead of time to streamline the process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough instead of doing it by hand. This saves time and effort.

Proof in a warm place: Speed up the rising process by placing the dough in a warm, draft-free area.

Preheat the oven early: Start preheating your oven while the dough is rising to save time.