Can I make Grandma's Perfect Homemade Bread without a stand mixer?

Absolutely! While modern equipment makes the process easier, hand-kneading produces exceptional results and better connects you to the traditional breadmaking experience. Many bakers report a more satisfying texture when kneading by hand.

Why didn't my bread rise properly?

The most common culprits are expired yeast, incorrect water temperature, or insufficient rising time. Try testing your yeast for freshness before baking, and ensure your rising environment is draft-free and warm (75-85°F/24-29°C).

Can I prepare the dough ahead of time?

Yes! For enhanced flavor, refrigerate the dough after the first rise for up to 24 hours. This slow fermentation actually develops 40% more complex flavors in your Grandma's Perfect Homemade Bread.

How can I get a crispier crust?

Place a shallow pan with water on the bottom rack of your oven during preheating. The steam creates a bakery-quality crust on your homemade bread. Alternatively, spray the loaf with water before baking.

Is bread machine yeast the same as active dry yeast?

While you can substitute bread machine yeast (instant yeast) for active dry yeast in Grandma's Perfect Homemade Bread, reduce the quantity by about 25% and skip the initial proofing step, adding it directly to the dry ingredients.

Can this recipe be doubled successfully?

Yes, Grandma's Perfect Homemade Bread recipe doubles beautifully. Just ensure your mixing bowl is large enough to accommodate the expanded dough during rising, and consider dividing into two loaf pans for baking.

Grandma's Perfect Homemade Bread Ultimate Baking Guide

Description

Create a loaf with a crusty exterior and soft interior using this time-tested recipe that brings the comforting aroma of fresh-baked bread into your home.

Ingredients

Scale

4 cups (500g) all-purpose flour (or substitute: 2 cups all-purpose + 2 cups bread flour)
2¼ teaspoons (7g) active dry yeast (or instant yeast)
2 tablespoons (25g) granulated sugar (or honey/maple syrup)
1½ teaspoons salt (preferably sea salt)
2 tablespoons (30g) unsalted butter, softened (or olive oil)
1½ cups (355ml) warm water (110°F/43°C)
1 tablespoon milk for brushing

Instructions

Activate Yeast: Combine warm water, sugar, and yeast in a small bowl; let sit until foamy (~5–10 minutes).
Create Dough Base: Mix flour and salt in a large bowl; add activated yeast mixture and softened butter; stir until shaggy dough forms.
Knead Dough: Knead on a floured surface for ~8–10 minutes until smooth and elastic; dough should spring back slowly when pressed.
First Rise: Place dough in an oiled bowl; cover and let rise in a warm spot (~45–60 minutes).
Shape Loaf: Punch down dough; shape into a loaf; place seam-side down in greased loaf pan (~9×5-inch).
Second Rise: Cover pan; let rise until dough crests ~1 inch above rim (~30–45 minutes).
Prepare for Baking: Preheat oven to 375°F (190°C); brush top with milk for golden crust; optionally score top with knife for controlled expansion.
Bake: Bake ~30–35 minutes until golden brown; internal temperature should reach ~190–200°F (~88–93°C). Tent with foil if browning too quickly after ~20 minutes.
Cool Properly: Remove from pan immediately; cool on wire rack at least one hour before slicing.

Notes

Avoid cutting warm bread to preserve crumb structure.
For extra flavor, refrigerate dough overnight during the first rise.
Add seeds or herbs for variations.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 Slice
Calories: 120 kcal
Sugar: 1.5g
Sodium: 220mg
Fat: 1.5g
Saturated Fat: 0.9g
Unsaturated Fat: 0.6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0.8g
Protein: 3g
Cholesterol: 5mg

Keywords: Grandma’s Perfect Homemade Bread, easy homemade bread, classic white loaf, beginner bread recipe, old-fashioned bread