Homemade bread

Homemade bread

Homemade sliced ​​bread is a delicious alternative to the commercial version.  Kneaded with love, its tender crumb and golden crust make it irresistible.  Customize your ingredients and enjoy slices full of flavor and warmth.


• 2 cups (240 g) of wheat flour

• 1/2 cup (120 ml) of milk

• 1/2 cup (120 ml) warm water

• 2 tablespoons (25 g) melted butter

• 1 tablespoon (12 g) of sugar

• 1 teaspoon (5 g) salt

• 2 teaspoons (7 g) active dry yeast

• Vegetable oil to grease the mold

Before preparing the sliced ​​bread, make sure you have all the ingredients ready and the work surface clean.


1. In a small bowl, combine the active dry yeast with the warm water and sugar.  Stir gently and let sit for about 10 minutes until the mixture is foamy.

2. In a large bowl, mix the flour and salt.

3. Add the activated yeast mixture, milk and melted butter to the bowl of flour.  Mix everything until a sticky dough forms.

4. Transfer the dough to a floured surface and knead it for about 8-10 minutes, until smooth and elastic.

5. Place the dough in a lightly greased bowl, cover with a clean, damp cloth, and let the dough rest and rise in size for about 1 hour, or until it has doubled in volume.

6. After the dough has risen, tap it gently to deflate it.  Then, shape it into a rectangle and fold it into thirds, as if you were folding a letter.  Press edges to seal.

7. Grease a loaf pan (approximately 23×13 cm) with vegetable oil.

8. Place the folded dough in the mold, with the sealed side down.  Cover the mold with the clean, damp cloth again and let the dough rest for another 30-45 minutes, until it increases in size again.

9. Preheat the oven to 180°C (350°F).

10. Bake the bread in the preheated oven for about 25-30 minutes, or until it is golden brown on top and sounds hollow when tapped on the bottom.

11. Once baked, remove the bread from the oven and pan and place it on a rack to cool completely before cutting it into slices.

Enjoy your delicious homemade sliced ​​bread!  Remember that proofing and baking times can vary depending on environmental conditions, so it’s a good idea to monitor the process to get the best results.

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