How to Make Bread at Home

There is something deeply grounding about making bread. From mixing and kneading to shaping and baking, the process connects you to centuries of tradition and fills your home with the unmistakable aroma of fresh, warm loaves. Simple in ingredients yet rich in technique, bread-making is a skill that rewards patience and practice. Once mastered, it offers endless satisfaction and the ability to bake something truly nourishing with your own hands.

This guide will walk you through how to make a classic white loaf at home. It covers essential techniques, helpful tips and variations so you can bake with confidence, whether it's your very first loaf or part of your weekly routine.

What Is Bread?

Bread is a baked dough made from flour, water, yeast and salt. It may be enriched with butter, oil or milk, but at its heart, bread relies on the transformation of flour and water through fermentation and heat. The yeast feeds on sugars in the flour, producing gas that gives bread its rise, while the flour's proteins form gluten to create the structure that holds it all together.

There are many types of bread across the world, from soft sandwich loaves and rustic sourdoughs to flatbreads and enriched brioches. This article focuses on a straightforward yeasted white loaf, perfect for toast, sandwiches or enjoying warm with butter.

The History of Bread

Bread has been a part of human diets for over ten thousand years. Early breads were flat and unleavened, made from ground grains mixed with water and baked on hot stones. The discovery of natural fermentation allowed bread to rise, and by Ancient Egyptian times, leavened loaves were common. Across Europe, bread became a symbol of sustenance and community, and the art of bread-making continues to evolve today.

Modern home baking brings together this rich heritage with accessible ingredients and kitchen tools. Making bread is no longer reserved for professional bakers—it is something anyone can do, with a little time and care.

Ingredients and Preparation

To make one standard white loaf, you will need strong white bread flour, water, fine salt, and dried active yeast or fast-action yeast. Strong flour is essential, as it contains more gluten-forming proteins than plain flour. This gives the dough strength and stretch.

Measure the flour into a large bowl. In a jug, mix warm water with the yeast until dissolved. Add this to the flour along with salt. Mix with your hand or a dough scraper until it comes together into a rough dough.

Once combined, tip the dough onto a lightly floured surface and begin kneading. Push and fold the dough using the heels of your hands, then turn and repeat. Kneading develops the gluten and gives the dough its structure. After about ten minutes, the dough should feel smooth, elastic and slightly springy.

First Rise and Shaping

Place the kneaded dough in a lightly oiled bowl and cover with a clean tea towel or cling film. Leave it to rise in a warm place for one to two hours until doubled in size. This process, known as proving, allows the yeast to work and the dough to develop flavour.

Once risen, gently punch the dough down to release excess gas. Turn it out and shape it into a round or an oblong, depending on your tin or preference. To shape, flatten the dough slightly, fold the edges in, and roll it up tightly before tucking the ends under.

Place the shaped dough into a lightly greased tin or onto a baking sheet. Cover loosely and let it rise again for about forty minutes, or until it has doubled in size once more.

Baking Your Bread

Preheat your oven to 220 degrees Celsius and place a tray of water at the bottom of the oven. The steam helps develop a crisp crust. Just before baking, you can score the top of the loaf with a sharp knife to control how it expands in the oven.

Bake the bread in the middle of the oven for twenty-five to thirty-five minutes. It should be golden on top and sound hollow when tapped underneath. If the top is browning too fast, cover it loosely with foil.

Remove the loaf from the tin and cool it on a wire rack. Allowing it to cool fully helps set the crumb and prevents it from becoming dense or soggy.

Chef Techniques and Tips

Paul Hollywood often emphasises the importance of kneading and knowing when the dough is ready. The windowpane test, where you stretch a small piece of dough until it is thin enough to see light through without tearing, shows the gluten has developed well.

Richard Bertinet uses a slap-and-fold method for wetter doughs, lifting and slapping the dough onto the surface to build strength without adding extra flour.

A longer, slower fermentation in the fridge overnight will develop a deeper flavour and improve the texture. Just bring the dough back to room temperature before shaping and baking.

Common Mistakes to Avoid

Using water that is too hot can kill the yeast, while cold water may slow down the rise too much. Lukewarm is ideal. Adding salt directly on top of the yeast can also affect fermentation, so mix them in separately or make sure the salt is evenly distributed.

Rushing the rise can lead to dense bread. Be patient and let the dough double in size naturally. Avoid adding too much flour during kneading, as this can make the loaf dry. The dough should be slightly tacky rather than stiff.

Serving Ideas and Variations

Freshly baked bread is wonderful with salted butter, honey or soft cheese. Use it for toast, sandwiches or dunking into soups. Add herbs like rosemary or thyme to the dough for savoury loaves, or swirl in cinnamon and raisins for something sweet.

You can also shape rolls, baguettes or focaccia using the same dough with slight adjustments in shaping and baking time. Try replacing some of the white flour with wholemeal or rye for a more rustic result.

Dietary Variations

To make dairy-free bread, use olive oil instead of butter if your recipe includes fat. Vegan bread is easy to achieve as most simple loaves do not require eggs or milk. Gluten-free bread requires a different flour blend and structure, so follow a specific recipe that accounts for those changes.

Sustainability and Reducing Waste

Baking your own bread helps reduce packaging waste and gives you control over ingredients. Choose organic flour where possible and use locally sourced yeast or salt. Any stale bread can be transformed into breadcrumbs, croutons or even used in puddings.

You can also freeze leftover slices, wrapped well, for quick toast in the mornings.

Final Thoughts: The Joy of Baking Bread

Making bread at home is both an art and a pleasure. It teaches patience, rewards attention and brings a sense of pride every time you slice into a warm, freshly baked loaf. With just a few ingredients and some gentle hands-on time, you can create something nourishing and delicious that connects you to kitchens around the world and generations past. Bread is more than food. It is comfort, tradition and joy all rolled into one.