Homemade Wheat Bread: Easy & Delicious

Instructions

1. 11

   In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

2. 22

   Add the flour, salt, and olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms.

3. 33

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a tiny bit of water.

4. 44

   Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

5. 55

   Once risen, gently punch down the dough to release the air. Shape it into a loaf and place it in a lightly greased 9x5 inch (23x13 cm) loaf pan or on a baking sheet lined with parchment paper.

6. 66

   Cover the loaf again and let it rise for another 30-45 minutes, or until noticeably puffy.

7. 77

   Preheat your oven to 400°F (200°C). If desired, lightly score the top of the loaf with a sharp knife or razor blade (a few shallow cuts work well).

8. 88

   Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil.

9. 99

   Remove the bread from the oven and immediately transfer it to a wire rack to cool completely before slicing. This allows the internal structure to set and prevents a gummy texture.