Housebaked Bread Recipe

Bloom yeast

Combine warm water (1.75 cups) and sugar (1 tbsp) in a small bowl. Sprinkle active dry yeast (2.25 tsp) over the water, stir gently, and let sit 5–10 minutes until foamy. If mixture does not foam, the yeast may be inactive — start over with fresh yeast.

Mix dry ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), whisk together flour (4.5 cups) and salt (2 tsp) to evenly distribute the salt.

Combine wet and dry

Make a well in the flour, pour in the foamy yeast mixture and softened butter (2 tbsp). Mix with a wooden spoon or the mixer on low speed until the dough comes together into a shaggy mass, about 2–3 minutes.

Knead

Turn the dough out onto a lightly floured surface (use about 1–2 tbsp flour). Knead by hand for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If using a stand mixer, knead on medium-low for 6–8 minutes. Add small additional sprinklings of flour only if the dough is excessively sticky; avoid adding too much.

First rise (bulk fermentation)

Lightly oil a large bowl and place the dough inside, turning to coat the surface with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours (time will vary with ambient temperature).

Deflate and shape

Gently punch down the risen dough to release large gas bubbles. Turn it onto a lightly floured surface and shape into a loaf: flatten into a rectangle roughly 9x12 inches, fold the short edges into the center, then roll tightly from one long edge to form a seam on the underside.

Prepare pan

Lightly grease a 9x5-inch loaf pan and sprinkle the bottom with 1 tbsp cornmeal or flour, tapping out excess.

Place in pan and second rise

Place the shaped loaf seam-side down into the prepared pan. Cover loosely with lightly greased plastic wrap or a towel and let rise until the dough reaches about 1 inch above the rim of the pan, roughly 45–60 minutes depending on temperature.

Preheat oven

Preheat oven to 375°F (190°C) about 20 minutes before baking so it reaches temperature by the time the loaf has finished its second rise.

Optional egg wash

If you want a glossy crust, whisk 1 egg with 1 tsp water and brush the top of the loaf gently just before baking. For a softer crust, skip the egg wash and brush with 1 tbsp melted butter immediately after baking.

Bake

Place the loaf on the center rack and bake for 28–35 minutes. Crust should be golden brown and an instant-read thermometer inserted into the center should read 190–205°F (88–96°C). If the top browns too quickly, tent loosely with foil for the last 8–10 minutes.

Cool

When done, remove the bread from the oven. If you used melted butter, brush the top now for a softer, shiny crust. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before slicing to avoid gummy texture.

Store cooled bread wrapped in a clean cloth or bread bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 3 months; toast slices from frozen or thaw at room temperature.