CALORIES (PER SERVING)
320 kcal
Few things surpass the aroma of **Homemade Bread** fresh out of the oven, evoking family memories and home comfort. This simple recipe yields 10 generous servings in 110 minutes, with soft and golden crumb ideal for breakfast or snacks. Learn to make the perfect **homemade bread**, using basic ingredients for a fluffy and delicious result, tested and approved by all.
Homemade Bread – Today we’re preparing fluffy and soft homemade bread with flour, eggs, heavy cream, and fresh yeast, yielding 10 servings in 110 easy minutes. Knead for 10 minutes until smooth, ferment for 60 minutes, and bake at 180°C for 40 minutes until golden. The crunchy crust conquers all! Ready to bake?
Homemade Bread Ingredients
- 1 kg all-purpose flour – Forms the main structure of the homemade bread dough, providing softness and elasticity.
Tip: Prefer bread flour, sifted to avoid lumps. - 3 eggs – Add moisture and richness, helping with fluffiness and dough rise.
Substitution: For egg-free, use 3 tbsp hydrated flaxseed in water. - 3 tbsp sugar (45 g) – Enhances subtle flavor and feeds yeast for better rise.
Tip: Use granulated sugar for quick dissolution. - 2 tsp salt (10 g) – Balances flavor and strengthens dough gluten.
- 1 can heavy cream (300 g) – Gives creaminess and extra softness to homemade bread dough.
- 4 tbsp oil (60 ml) – Keeps dough moist and prevents drying after baking.
- 1.5 cups whole milk (360 ml) – Essential hydrator to dissolve yeast and soften dough.
Substitution: Powdered milk dissolved in warm water 1:5 ratio. - 3 cakes fresh yeast (45 g) – Responsible for rise and signature fluffy homemade bread aroma.
Utensils for Homemade Bread
Organizing utensils beforehand ensures smooth prep for homemade bread, avoiding interruptions and keeping kitchen hygiene. This mise en place eases kneading and dough handling for 10 servings in 110 minutes.
- Large bowl or deep basin
- Spatula or sturdy wooden spoon
- Clean kneading surface (floured countertop)
- 2 loaf pans (26 x 10 x 7 cm) or rectangular baking dish
- Conventional oven preheated to 180°C
- Clean dish towel or plastic wrap
How to Make Homemade Bread
- Prepare dry ingredients and form well: In a large bowl, add 1 kg all-purpose flour and create deep central cavity. Add 3 eggs, 3 tbsp sugar, 2 tsp salt, heavy cream can, and 4 tbsp oil. Mix vigorously with spatula or wooden spoon to moist homogeneous crumbs – hydrates flour without early gluten activation, avoiding overly elastic start.
- Activate yeast and knead dough: In separate cup, dissolve 3 cakes fresh yeast (45 g) in warm whole milk (37-40°C, body temp to spare yeasts). Add to bowl crumbs, continue mashing. Transfer to floured surface, knead by hand 10 minutes: fold, press, rotate – ready when smooth, elastic, releases from hands, thin “window” when stretched sans tear. Kneading builds vital gluten for fluffy structured bread.
- Fermentation and shaping: Cover dough with damp cloth or plastic wrap, rest warm spot (not over 30°C) 30 minutes till doubles – surface bubbles signal active ferment. Divide in two, shape smooth cylinders, place greased loaf pans (26 x 10 x 7 cm). Cover, rest 30 more minutes till 50% rise, oven-ready.
- Bake to perfect doneness: Preheat oven 180°C (medium) 15 minutes. Bake 40 minutes or till even golden crust, hollow thump underneath – toothpick clean. Unmold to rack cool, prevent base moisture softening. Total: 110 minutes for 10 succulent servings.
Homemade Bread Nutritional Info
Values below approximate estimates per serving (1/10 total), based on official tables (TBCA/TACO, USDA FoodData Central); vary by ingredients, method.
| Nutrient | Amount per serving | % DV* |
|---|---|---|
| Calories | 320 kcal | 16% |
| Carbohydrates | 55 g | 18% |
| Proteins | 9 g | 18% |
| Total Fats | 10 g | 15% |
Macronutrient Distribution per Serving
Data Source: Calculated from recipe amounts using Brazilian Food Composition Table (TBCA) for flour, milk, eggs; USDA FoodData Central for heavy cream, oil.
Links: TBCA, USDA. *% Daily Values for 2000 kcal diet.
Tips for Perfect Homemade Bread
These special tips ensure perfect fluffy homemade bread with golden crust, dodging heavy dough or uneven rise. Proven baking techniques boost 110-minute prep for 10 irresistible servings.
- Knead correctly 10 minutes exact: Palm-press, fold repeatedly on floured surface – activates gluten sans excess for elastic aerated crumb. Stop at stretch-no-tear translucent “window”, ready dough sign.
- Keep milk, yeast ideal temp (37°C): Too hot kills yeasts, cold slows; finger-test body-warm. Common error stalls rise; activate separate for even ferment.
- Cover well during 30-min rests each: Damp cloth or plastic retains humidity, prevents dry skin. Warm spot (no drafts) speeds yeasts to double volume.
- Preheat oven 180°C, no early open: Initial steam expands dough; first 20 min open deflates. Bake to hollow sound, clean toothpick; adjust per oven.
- Sift flour before use: Removes lumps, airs for smooth mix, light texture. Weigh exact 1 kg to not alter hydration.
- Room-temp eggs: Blend better, avoid thermal shock hardening bread. 30 min out fridge for creaminess.
- Unmold to rack immediately: Airflow prevents moist base condensation, keeps crunch. Cool fully before slicing to hold structure.
Homemade Bread Variations
Versatile base allows creative tweaks keeping fluffiness, softness for 10 servings in 110 minutes, ideal for special diets or flavors sans changing core knead-ferment.
- Healthy Whole Wheat Homemade Bread: Swap 50% all-purpose for whole wheat, add chia/flax seeds for fiber – balanced meals, crunchy texture, nutritious crumb.
- Homemade Bread with Cheese: Mix 200g shredded mozzarella or parmesan post-knead for melty stuffed version, great for snacks, savory sides.
- Gluten-Free Homemade Bread: Use rice flour or gluten-free mix (1 kg), add 1 tbsp xanthan gum – similar elasticity, celiac-friendly sans losing home aroma.
- Homemade Bread with Herbs: Add oregano, dried basil, garlic powder (2 tsp) to dry ingredients for Italian aromatic flavor, perfect bruschetta, quick sandwiches.
- Cinnamon Sweet Homemade Bread: Up sugar to 6 tbsp, add 2 tbsp cinnamon powder to dough, brush butter-sugar top pre-bake – breakfast delight.
- Low Carb Homemade Bread: Halve flour to 500g, sub almond/coconut flour + psyllium, tweak liquids – light keto sating version.
- Mini Individual Homemade Breads: Divide to 20 small for muffin tins, cute party bites, freezable 1 month.
Homemade Bread Ingredient Tips
Fresh quality ingredients elevate homemade bread flavor, texture: sifted flour no lumps, fresh yeast perfect rise, whole milk/heavy cream creamy softness. Plant milk subs for lactose-free keep hydration; 50% whole wheat adds fiber sans spoiling 10 nutritious 110-min servings.
Balanced nutrition: flour carbs for daily energy, egg/milk proteins satiety, oil/cream fats moisture sans calorie excess – classic ~320 kcal/serving, diet-versatile.
- Fresh all-purpose flour: Type 1 preferred for strong gluten, crunchy crust; dry store avoids moisture altering liquid uptake.
- Whole milk powder: Lactose, calcium, vitamins source; fortified sub boosts nutrients for kids/seniors.
- Fresh yeast (45g): Check expiry – dead yields dense; dry equiv 15g, warm water activate.
- Good eggs: Complete protein; fridge store, water-float freshness test (float bad), key elasticity.
- Heavy cream & oil: Healthy fats hydrate; low-fat cut oil, sub plain yogurt keeps richness.
- Nutritional balance: Complex carbs (sustained energy), light proteins, B-vits from yeast – moderation prevents excess weight.
Storage and Preservation
Store sliced homemade bread plastic bag fridge up to 3 days softness; freeze wrapped slices 1 month, room-thaw, 150°C oven 5 min reheat restores crunch sans wilt.
Now homemade bread ready, serve warm slices with fresh butter, creamy cheese, or jam highlighting crunchy crust, fluffy crumb. Quick snack: oven-light toast or cold cuts/veggie sandwiches, simple comforting meal star.
Family breakfast, afternoon snacks, lunch side ideal; evokes home aroma, fond memories, shareable special occasion maker. Practice masters recipe for anytime artisan fresh.
Pair hearty soup: Creamy Caldo Verde with Sausage for 8 in 50 Min Irresistible!, crusty slices soak rich broth, irresistible texture.
Main dish: Creamy Bolognese Lasagna for 12 Servings Irresistible! with side thin-sliced homemade bread contrasting creamy pasta, unforgettable family dinner.
Light salads: Creamy Chicken Salad with Grapes for 8 Servings Irresistible!, crunchy bread base elevates to gourmet home meal.
Can I substitute fresh yeast for another type?
Yes, 15 g active dry yeast replaces 3 cakes 45 g fresh, activate warm milk 10 min pre-dough. Same rise, fluffiness; check expiry for knead activation. No 110-min, 10-serving change.
Why didn’t my homemade bread rise enough?
Usually milk over 40°C kills yeast, or ferment spot not warm enough 30 min. Dissolve 45 g yeast in ~37°C warm milk, cover damp cloth warm spot. Double volume pre-180°C 40-min bake.
How to store baked homemade bread?
Cool fully on rack no base moisture, wrap foil/plastic bag room temp 2 days or fridge 5 days softness. Freeze individual slices wrapped 1 month, 150°C oven 5 min reheat. Avoid tight plastic condensation softening crust.
How many does this serve, can I double?
Exactly 10 generous servings, 2 loaf pans 26 x 10 x 7 cm. Double: x2 all ingredients, 4 pans or larger, same 10-min knead, 180°C bake ~45 min. ~110 min total, 20 fluffy servings.
Special equipment needed for kneading?
No, hand-knead 10 min floured surface till smooth elastic – stand mixer dough hook 5 min medium speed. Processor: 2 min pulses. Clean surface, lightly floured hands prevent stick in 110-min prep.
How to tell if homemade bread baked through?
After 40 min 180°C preheat, tap base – hollow sound full bake no raw. Thin toothpick center clean no wet crumbs. Golden out but moist in: 5-10 more min watch for perfect crust 10 servings.
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