1 kg Homemade Bread (Classic Loaf)
Nothing compares to the smell and taste of freshly baked homemade bread. This 1 kg loaf is soft on the inside, golden on the outside, and perfect for sandwiches, toast, or serving alongside meals. Made with simple pantry ingredients, it’s an ideal recipe for both beginner and experienced home bakers.
This loaf keeps well, slices beautifully, and can be adapted with seeds or whole grains if desired.
Ingredients (Makes 1 loaf approx. 1 kg)
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600 g strong white bread flour
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10 g salt (2 teaspoons)
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7 g instant dry yeast (1 sachet)
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30 g olive oil or melted butter
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380–400 ml warm water
(Water amount may vary slightly depending on flour and climate.)
Method
1. Mix the Dough
In a large bowl, combine the flour and salt. Add the yeast to one side of the bowl (not directly on the salt).
Pour in the olive oil and most of the warm water. Mix with a spoon or your hands until a soft dough forms. Add the remaining water only if needed.
2. Knead
Turn the dough out onto a lightly floured surface. Knead for 10–12 minutes until smooth, elastic, and no longer sticky.
Tip: The dough should spring back when gently pressed.
3. First Rise
Place the dough in a lightly oiled bowl. Cover with a clean tea towel or plastic wrap.
Leave to rise in a warm place for 1–1½ hours, or until doubled in size.
4. Shape the Loaf
Punch down the dough to remove excess air. Shape into a tight loaf and place into a lightly greased 1 kg loaf tin or shape free-form and place on a lined baking tray.
5. Second Rise
Cover loosely and allow to rise again for 30–45 minutes, until the dough has risen just above the tin or visibly puffed.
6. Bake
Preheat the oven to 200°C (180°C fan).
Bake for 35–40 minutes, until the loaf is deep golden brown and sounds hollow when tapped on the base.
For a softer crust, brush lightly with butter after baking.
7. Cool
Remove from the tin and cool on a wire rack for at least 30 minutes before slicing.
Tips for Perfect Homemade Bread
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Weigh ingredients for consistent results
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Do not rush rising times—this develops flavor and texture
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Steam helps crust: Place a small oven-safe dish of water in the oven for the first 10 minutes
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Let it cool fully to avoid a gummy crumb
Variations
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Wholemeal: Replace 200 g white flour with wholemeal flour
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Seeded bread: Add 50–80 g mixed seeds during kneading
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Herb bread: Add dried rosemary, thyme, or garlic powder
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Soft sandwich loaf: Add 1 tablespoon milk powder or honey
Storage
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Store wrapped at room temperature for 2–3 days
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Freeze sliced for up to 3 months
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Toast slices straight from frozen
Final Thoughts
This 1 kg homemade bread recipe is a dependable classic—simple, nourishing, and deeply satisfying to bake. Whether you’re making daily sandwiches or enjoying warm slices with butter, this loaf delivers excellent texture and flavor every time.