
The warm and sweet aroma wafting in the air due to the fresh bread baking in the oven is the very definition of bliss. If you have ever questioned why there has never been a loaf of bread made from scratch in your house and thought it is hard, well, there is no doubt you are not the only one! The fact is, however, baking bread can be a lot easier than you thought. Give it a little time and some basic ingredients and before long, you’ll find yourself taking out a delicious loaf of bread from your oven. But an inside out approach is designed to be used whereby you may be guided stepwise so that you too can enjoy making your own bread at the comfort of your kitchen.
What You’ll Need
Let’s now move on to the steps but before that, prepare all the ingredients that you’ll need. The general ingredients for making the bread are few and with much probability, you have them already in your kitchen.
Flour – All-purpose or bread flour works best.
Yeast – Active dry yeast or instant yeast will help your dough rise.
Water – Lukewarm water is key for activating the yeast.
Salt – Sodium is very essential when making bread which enhances its quality.
Sugar – It enhances the performance of the yeast.
Oil or butter – They promote moisture and flavor.
The Sequential Physicochemical Changes Involved In Bread Making Process.

Having gathered all the necessary things, time is ripe for bread making activity. For these simple follow these instructions and you will soon be enjoying your very sourdough homemade bread.
Step 1: Activating the Yeast
The first phase of making bread is to activate the yeast. If you are using active dry yeast, it should be dissolved in warm water with a pinch of sugar. Let it stay like that for around 5-10 minutes. You will know it is active when it becomes foamy and bubbly. On the contrary, instant yeast does not require the activation stage and can be incorporated into flour right away.
Tip: Do not make the mistake of pouring hot water onto your dry yeast; use lukewarm water, as the foam will prevent the dough from rising.
Step 2: Mixing the Dough

In a separate large mixing bowl, take flour, salt, and granulated sugar and mix. Then cautiously pour in the active yeast mixture (only if using the active dry yeast) and some lukewarm water. First, using a spoon or spatula, mix all the wet and dry ingredients together until there is some good cohesive dough. However, since this is a very wet dough, if the dough feels too wet, add a bit more flour to the dough. If it is too cold and dry, splash a bit of water to this dough.
Step3: Kneading
Kneading is an exercise that cannot be skipped; it causes the formation of gluten which in this case gives the baking bread the ability to hold its structure. Lightly dust a clean surface with some flour, take out the kneaded dough and start the kneading process by pushing the dough with the palm of your hand, folding it and doing it over again. Do this for about 8-10 minutes, or till the dough turns smooth and elastic.
Step 4: Letting the Dough Rise
Punch down the kneaded dough into a greased bowl and cover it with a damp cloth or plastic wrap. This enables the dough to expand. Place it in a warm area for 1-2 hours or until it increases in size at least two times.
Tip: In case the kitchen is too cold, you can keep the bowl in the oven with the light on. The heat will be just enough for the dough to rise.
Step 5: Shaping the Dough
When your dough rises, you can deflate it by giving it a knuckle punch. Knead the dough and put it on floured board and try to make a loaf out of it. Whether you want to shape it into a traditional loaf or into rolls, it is all up to you. Set aside the shaped dough in a greased loaf or on a baking pan.
Step 6: Second Rise
There is a second rise of the dough before it is baked. Moisten the tissue and cover your shaped dough with it again and set normal temperature for thirty to forty-five minutes so that the dough can puff up again. This is an essential process in order to create light and airy things.
Step 7: Baking the Bread
Preheat your oven to 375°F (190°C). Once your dough has risen for the second time, place it in the oven to bake for 25-30 minutes, or until the top is golden brown. You’ll know the bread is done if you tap the bottom of the loaf and it sounds hollow.
Step 8: Cooling the Bread
When the bread is done, remove it from the oven and let it cool on a wire rack. This prevents the bottom from becoming soggy. Resist the urge to cut into the bread right away, as it needs time to set and firm up.
FAQs
How do I know if my bread is kneaded enough?
You’ll know the dough is ready when it’s smooth and elastic. It should also spring back when poked. Over-kneading by hand is rare, but be careful not to overdo it if using a mixer.
What if my dough isn’t rising?
If your dough isn’t rising, it could be due to inactive yeast, water that’s too hot, or a cold environment. Check that your yeast is fresh, use lukewarm water, and find a warm spot for rising.
Can I freeze homemade bread?
Yes! You can freeze baked bread or unbaked dough. For baked bread, wrap it tightly in plastic wrap and foil, then freeze. For dough, let it rise once, shape it, then freeze before the second rise. Thaw and bake as usual.
How long does homemade bread stay fresh?
Homemade bread is best eaten within 2-3 days. Store it in a bread box or wrap it tightly in plastic wrap to keep it fresh longer. Avoid refrigeration, as it can dry out the bread.
Conclusion
Baking bread at home is a rewarding experience. Once you get the hang of it, the possibilities are endless. Whether you prefer classic white bread, hearty whole wheat, or a fun, flavored variation, each loaf is a reflection of your effort and creativity. With this guide, you now have the tools to bake a delicious loaf of bread, step by step. So, roll up your sleeves and enjoy the warm, comforting goodness of homemade bread!