This delicious Homemade Toast Bread is super easy to make and has a soft, fluffy texture with a perfectly balanced flavour. It is perfect for making sandwiches, dipping into soups & stews or just simply toasting to enjoy with butter and jam.
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Making this soft and buttery toasting bread is extremely simple, with only one rising step. If you've never tried to make your homemade bread with yeast before, that's probably the perfect recipe for you. This super easy-to-follow recipe will give you the most delicious soft & tall brad loaf for perfect sandwiches.
You will never want to go back to shop-bought ones when you see how easy it is to make this incredibly tasty bread. It only takes 10 minutes of "hands-on" work and the rest is just waiting for the rising and baking.
Why This Recipe Works?
- It is a very easy recipe to follow with step-by-step pictures and instructions.
- The dough doesn't require a second rising, simply make the dough, shape it, let it rise and then bake!
- Although it is a very simple recipe, it tastes delicious and rises perfectly.
- It's the perfect bread loaf for making sandwiches, dipping in soups or toasting for breakfast to enjoy with some butter and jam.
- It freezes beautifully.
Ingredients and Substitutes
- Bread flour - I use %50 white strong bread flour and %50 wholemeal strong bread flour. You can make it with only white or wholemeal flour but the rising level would be different. Strong bread flour is perfect for a chewier crust but you can replace it with plain (all-purpose flour) if you want.
- Honey - It feeds the yeast, adds moisture and increase the shelf life of the bread. You can use 20 grams of sugar instead of 15 grams of honey for this recipe. If you want to double the recipe up, don't double the amount of the honey, 20 grams of honey is enough for two loaves of bread dough.
- Butter - It adds flavour and gives the bread a pillowy and soft texture. If you want a chewier texture, or want to make this bread vegan, skip the butter (and replace honey with sugar). If you want to double the recipe up, don't double the amount of the butter, 20 grams of butter is enough for two loaves of bread dough.
- Water - It feeds the yeast and gives the moisture the bread needs. Make sure the water is about 40 °C (105 °F) for best results.
- Salt - It regulates the yeast and adds flavour, you won't have tasty bread without salt.
- Yeast - You can use fast action dry yeast or fresh yeast. If using fresh yeast, use 15 grams and mix it with warm water & honey and let it develop for 10 minutes before adding to the flour. The rising times might vary as well.
Step-by-Step Instructions
Although this is a very simple recipe, you need to follow a few tips and steps to achieve the best results:
- Prepare the dough - Place all the ingredients in a stand mixer bowl. Beat on medium speed for 7-8 minutes and then transfer the dough to a lightly floured surface. Knead the dough for a few more minutes and turn it into a ball. Roll it out into a large rectangular shape size of 25cmx35cm (10" x 14") using a rolling pin.
Roll the dough to make a 25cm(10") log. If the dough doesn't roll easily, let it rest for 5 minutes and then try again. Place the dough into a lightly oiled non-stick loaf pan size of 12cmx25cm (5" x 10") and then cover it with a damp kitchen cloth.
- Let the dough rise and bake - Cover the dough and then leave it in a warm place to rise for 1 hour to 1.5 hours (warmer is quicker) until it triples the size up.
Preheat the fan oven to 200 °C. Place the loaf pan in the hot oven, bake for 15 minutes, and then lower the oven temperature to 180 °C. Bake for another 15 minutes.
Let the bread cool down for 5 minutes in the pan before taking it out on a cooling rack. This delicious bread is perfect for dipping in a bowl of soup such as Ezo Gelin Corba, Thermomix Pumpkin Soup or Red Pepper and Tomato Soup.
Related Recipes
For more delicious Homemade Bread Recipes why not try:
This bread recipe gives 14 thick sized, 16 medium-sized or 18 thin sized bread slices.
I usually double the recipe up and make two loaves of bread. I slice the loaves before putting them in freezer bags and keep them in the freezer to use for later. When I want to use them, I simply put them in the toaster straight out of the freezer without defrosting them. Or if you want to make sandwiches and don't want to use your toaster, it only takes 10 minutes to defrost them at room temperature.
It is very difficult to evenly slice a fresh loaf of bread without making a mess. The best way to get it right is to let the loaf cool down at room temperature and keep it in the freezer for a couple of hours, or until it is semi-frozen. When the loaf is stiffened, take it out of the freezer and slice it using a serrated bread knife.
Top Tip from the chef
If you want your bread dough to rise high, you need to get the temperature of the water right. The right temperature for the water or any other liquid you are using is 40 °C (110 °F). The best way to test it is to submerge your finger and keep it there without any burning feeling.
I hope you enjoy the process of making this soft and buttery Homemade Toast Bread as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Homemade Toast Bread
Equipment
Ingredients
- 500 g strong flour (half white half wholemeal) (4 ¼ cups)
- 300 ml tepid water (1 ¼ cups)
- 10 g salt (1 ½ TSP)
- 15 g honey (¾ tbsp)
- 15 g unsalted butter (1 tbsp)
- 7 g fast action dry yeast (2 TSP)
Instructions
- Place all the ingredients in a stand mixer bowl and beat on medium speed for 7-8 minutes.
- Transfer the dough to a lightly floured surface, knead for a few more minutes and then turn it into a ball.
- Roll it out into a large rectangular shape size of 25cmx35cm or (10 x 14") using a rolling pin
- Roll the dough to make a 25 cm (10") log.
- Place the dough into a non-stick loaf pan size of 12cmx25cm (5"x10") and cover with a damp kitchen cloth.
- Let it rise for 1 hour to 1.5 hours (depending on the temperature of the room) until it triples the size up.
- Preheat the fan oven to 200 °C.
- Place the loaf pan in the hot oven and bake for 15 minutes at 200 °C and then lower the temperature to 180 °C. Bake for another 15 minutes.
- Let the bread cool down for 5 minutes in the pan before taking it out on a cooling rack.
- Let it cool down before slicing. I usually put the loaf in the freezer for an hour or until it's semi-frozen then slice it.
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
Sabene
Looks delicious!
aylaclulee
Hi Sabene
Thank you! 😊
Irene
Hi, there is no need to proof the dough 2 times?
Once is enough?
Thanks
aylaclulee
Hi Irene
There is no need for second proofing. Make the dough, shape it and let it proof in a warm place until it triples the size.
Hope that helps.
Please let me know how it turns out for you 🙂
Thanks
Ayla
Melis
Thank you for this recipe. I was nervous to try making this type of bread, but it came out great the first time! It won’t be the last!