1 kg Homemade Bread

There’s nothing quite like the aroma and taste of freshly baked homemade bread. Soft on the inside, crusty on the outside, and perfect for sandwiches, toast, or just enjoying with butter, this 1 kg loaf recipe is simple, reliable, and incredibly satisfying.

Ingredients

700 g (5 ½ cups) all-purpose flour or bread flour
2 teaspoons salt
2 tablespoons sugar
10 g (2 teaspoons) instant yeast
450 ml (1 ¾ cups) warm water
2 tablespoons olive oil or melted butter

Optional: seeds (sesame, sunflower, or poppy) for topping

Instructions

1. Prepare the Yeast

In a small bowl, combine warm water (around 40°C / 105°F), sugar, and yeast.
Let it sit for 5–10 minutes until frothy. This ensures the yeast is active.

2. Make the Dough

In a large mixing bowl, combine flour and salt.
Add the yeast mixture and olive oil (or butter).
Mix until a sticky dough forms.

3. Knead the Dough

Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with a dough hook for 5–6 minutes.

4. First Rise

Place dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

5. Shape the Loaf

Punch down the dough to release air.
Shape it into a loaf or place in a greased 1 kg loaf pan.
Cover and let it rise again for 30–45 minutes, until slightly puffy.

6. Preheat Oven

Preheat the oven to 220°C (430°F).

Optional: Brush the top of the loaf with water or egg wash and sprinkle seeds for a golden, crunchy crust.

7. Bake

Bake for 30–35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom.

8. Cool

Remove from the pan and cool on a wire rack for at least 20 minutes before slicing. This allows the interior to set properly.

Tips for Perfect Homemade Bread

Warm environment: Yeast rises best in a slightly warm, draft-free area.
Don’t over-flour: Too much flour makes bread dense; dough should be slightly sticky.
Check doneness: Internal temperature should reach about 90–95°C (195–205°F).
Crusty loaf: Place a small oven-safe dish of water in the oven while baking to create steam.

Variations

Whole Wheat Bread: Substitute half of the all-purpose flour with whole wheat flour.
Herb Bread: Add 1–2 teaspoons of dried herbs (rosemary, thyme, or oregano) to the dough.
Garlic Bread: Mix 1–2 crushed garlic cloves into the dough for savory flavor.
Seeded Loaf: Roll the shaped dough in a mix of seeds before baking.

Why You’ll Love This Recipe

This 1 kg homemade bread is soft, fluffy, and perfect for everyday use. Unlike store-bought bread, it has a fresh, wholesome flavor and a satisfying texture. It’s versatile enough to enjoy with butter, jams, or as the base for sandwiches. Baking your own bread is not just rewarding—it fills your home with an irresistible aroma that signals comfort and deliciousness.

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