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Bread Recipe With Instant Yeast Recipe

Bread Recipe With Instant Yeast Recipe
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★★★★★

4.9 from 28 reviews

This easy and classic bread recipe uses instant yeast for a quick and fluffy homemade loaf. Perfect for sandwiches or toast, it features a soft crumb and golden crust made with simple pantry ingredients, ideal for beginner bakers.

Ingredients

Scale

Yeast Mixture

  • 2 cups very warm water (about 110°F/43°C)
  • 1 packet rapid rise yeast (2 1/4 teaspoons)
  • 1/4 cup granulated sugar

Dough

  • 2 tablespoons vegetable oil
  • 4 3/4 to 5 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt

Instructions

  1. Proof the Yeast: In a large bowl, combine the very warm water, rapid rise yeast, and granulated sugar. Stir gently and let it stand for 5 minutes until the mixture becomes foamy and creamy, indicating the yeast is activated.
  2. Form the Dough: Add the vegetable oil, half of the flour (about 2 1/4 cups), and salt to the yeast mixture. Begin mixing with a dough hook or by hand. Gradually add the remaining flour until the dough pulls away from the bowl’s sides, then knead either with the hook or on a floured surface for 4-5 minutes until smooth and elastic.
  3. First Rise: Cover the dough with a clean dish towel and let it rise in a warm spot for about 20 minutes, or until it nearly doubles in size.
  4. Shape the Loaves: Divide the risen dough into two equal portions. Place each portion into a loaf pan that has been generously sprayed with non-stick spray, spreading it evenly.
  5. Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaves for 25-30 minutes until the tops turn golden brown. To test doneness, tap the top of the bread—if it sounds hollow, the bread is fully baked.
  6. Cool the Loaves: Remove the pans from the oven and let the loaves cool inside the pans for 5-10 minutes. Then, transfer the loaves to a cooling rack to cool completely, preventing sogginess.
  7. Serve and Store: Slice the bread into 1/2-inch thick pieces once cooled. Use immediately for sandwiches or toast. Store leftover bread in an airtight container for up to 3 days, or freeze for up to 3 months to maintain freshness.

Notes

  • Use water that is warm to the touch but not hot, ideally around 110°F, to properly activate the yeast without killing it.
  • Adjust the flour amount slightly depending on humidity and flour type to achieve a manageable dough that is not too sticky or too dry.
  • Allowing the dough to rise in a warm but draft-free environment helps yeast develop better.
  • For a crustier loaf, you can bake it on a baking stone or place a pan of water in the oven to create steam.
  • Slice bread only after it has completely cooled to avoid squashing the loaf.
  • You can add herbs or seeds to the dough for extra flavor or texture.

Nutrition

Keywords: homemade bread, instant yeast bread, easy bread recipe, sandwich bread, quick yeast bread

Find it online: https://foodbylina.com/bread-recipe-with-instant-yeast-recipe/