Here’s a straightforward and reliable recipe for 1kg of homemade bread, perfect for slicing, toasting, or sandwich-making. This will yield a single large loaf or two smaller loaves, depending on your pans and preference.
🍞 1kg Homemade Bread Recipe
(Yields approx. 1kg total baked weight)
Ingredients:
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600g bread flour (strong white flour works best)
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400g water (lukewarm, about 100–110°F / 37–43°C)
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10g salt (about 1 ½ tsp)
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7g instant dry yeast (1 standard packet)
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15g olive oil or softened butter (optional, for a softer crumb)
Instructions:
1. Mix the Dough:
In a large bowl, combine:
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Flour
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Yeast (on one side)
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Salt (on the opposite side)
Add water and mix until a rough dough forms. Add oil or butter if using.
2. Knead:
Knead by hand for 8–10 minutes (or use a stand mixer with dough hook for 5–7 minutes) until the dough is smooth, elastic, and slightly tacky but not sticky.
3. First Rise (Bulk Fermentation):
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Place dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap.
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Let rise in a warm place for 60–90 minutes, or until doubled in size.
4. Shape:
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Punch down the dough and shape into a loaf or divide into two loaves/rolls.
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Place into a greased loaf tin (9×5″) or on a baking sheet.
5. Second Rise:
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Cover and let rise again for about 30–45 minutes, or until the dough has puffed up and is slightly domed above the pan (or visibly airy if free-form).
6. Bake:
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Preheat oven to 220°C / 425°F (reduce slightly if using a convection oven).
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Bake for 25–30 minutes (for one large loaf), or 20–25 minutes for smaller loaves.
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It’s done when the crust is golden brown and sounds hollow when tapped underneath.
7. Cool:
Let cool on a wire rack for at least 30 minutes before slicing.
🥖 Optional Additions:
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1 tbsp sugar or honey (for slightly sweet dough)
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Seeds, herbs, or chopped olives
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Swap 100–150g of flour for whole wheat for a heartier version
Would you like a no-knead overnight version, or a sourdough version based on this size?