Easy Farmhouse Bread Loaf for Beginners
Disclaimer: This recipe is not created by me, nor do I claim any credit for the development of this recipe. Full credit goes to Dee of Mum’s Foodies on Instagram for this recipe. I am simply sharing it on my platform for those who may be looking for an easy, beginner bread recipe!
Lately, I have been on a mission to challenge myself more in the kitchen. I’ve always enjoyed cooking, and feel quite comfortable working my way through a recipe to make a savoury dinner. However, baking isn’t necessarily my strong suit. I’ve always been a bit intimidated by the baking process since it’s very precise. If a measurement is a little bit off when you’re cooking, it’s mostly no big deal, but baking? You could destroy whatever you’re making. But I decided, no more! In the fall, I made my first apple pie (and crust) from scratch and it turned out pretty great (check out the recipe here)! I also tried making my own jam as well, which also turned out lovely (that recipe can be found here).
But frankly, one thing that’s crossed my mind frequently is how most of us don’t know how to make a basic thing like bread. I always thought “if something happens, and I need to know how to make these things from scratch… I wouldn’t know how!”, and I decided that needed to change. I came across this reel on Instagram from Mum’s Foodies, and figured I’d give it a shot. Turns out, it’s an incredibly easy recipe to follow and absolutely delicious. If I can do this, anyone can!
Tools & Equipment
The tools and supplies that you’ll need to make this is actually very minimal, and you likely already have most of it in your kitchen anyways. You’ll need a large mixing bowl, a food scale (to measure your yeast & flour), prep bowls, measuring spoons, a liquid measuring cup, a whisk (ideally a Danish dough whisk, but if you don’t have one, swap to a spoon once you add your flour!), and a loaf pan.
Farmhouse Bread Loaf
Yields 1 Loaf
Original recipe from Mum's Foodies
Ingredients
- 7g instant yeast
- 250mL lukewarm water
- 1 tbsp honey
- 350g white bread flour
- ½ tbsp salt
Directions
- Whisk together water and instant yeast. Add honey, and whisk again. Add flour, and then salt, whisking together until fully combined (it will have a shaggy apperance). Cover with saran wrap, and rest for 30 minutes.
- After 30 minutes, uncover, and begin lifting and folding. Reach under one side of the dough, lift it upwards as high as you can, and fold it over. Repeat this 3 more times, turning the bowl 90° after each lift & fold. Cover again, and rest for 30 minutes.
- After another 30 minutes, repeat the lift & fold process 4 times again. Cover, and rest for 1 – 1.5 hours.
- Generously grease a loaf pan using butter (this is to ensure the loaf won't stick to the pan). After an hour, lightly flour the top of the dough, and your work surface. Turn the bowl upside down over your floured surface, and wait until the dough releases from the bowl (this may take a moment). Once it's on your work surface, with floured hands, gently stretch the dough into a rectangular shape. Once stretched out, fold in thirds lengthwise, and begin rolling up the dough (seam on the inside), gently pressing your thumbs down with every roll. When the dough has been fully rolled up, gently pinch in any openings and seams, and place the dough into your greased loaf pan, seam facing down. Cover and rest for 45 minutes.
- 15 minutes into the rest time, fill a pan (I used a brownie tin) with water, and place into the oven. Preheat your oven with the water filled tin to 410°F (290°C). This will create steam that helps the initial baking process, and makes the bread soft inside.
- After your dough has rested for 45 minutes, uncover and put the pan into the oven for 10 minutes. After 10 minutes, lower the temperature to 375°F (190°C), and remove the pan of water. Continue baking for another 20-23 minutes.
- Remove your loaf pan from the oven, and allow to cool for at least 20 minutes before removing from the pan. Allow the loaf to fully cool on a wire rack for an hour or so, and then store in an air-tight bag. Enjoy!
I hope this blog has inspired you to try your hand at baking a loaf of bread. It’s truly amazing the difference between a homemade loaf, and store bought. Frankly, I don’t think I want to go back to buying a pre-made store bought bread if I can help it. Also, if you’re as inspired as I am by Mum’s Foodies, give her a follow on Instagram! I may have to try the cinnamon bun recipe next…
* Note: Links and linked products featured in this blog post are commissionable links. Should you purchase a product with these links, I will make a small commission at no additional cost to you.
