Homemade Bread Recipe

Place the dough in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Shape the Dough:
Punch down the dough to release air. Shape it into a loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan.
Second Rise:
Cover the loaf pan with a damp cloth and let the dough rise for another 30-40 minutes, or until it rises slightly above the edge of the pan.
Bake the Bread:
Preheat your oven to 375°F (190°C).
Bake the bread for 30-35 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
Cool and Serve:
Remove the bread from the pan and let it cool on a wire rack before slicing.
Serving Suggestions:

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Spread with butter, jam, or honey for breakfast.
Use for sandwiches, toast, or grilled cheese.
Pair with soups or stews for a hearty meal.
Serve alongside olive oil and balsamic vinegar as an appetizer.
Make French toast or bread pudding with leftovers.
Cooking Tips:

Use a kitchen thermometer to ensure the water is warm enough to activate the yeast but not too hot to kill it.
For a softer crust, brush the top of the loaf with melted butter after baking.
Add seeds, herbs, or spices to the dough for extra flavor.
If your kitchen is cold, let the dough rise in an oven preheated to 100°F (37°C) and then turned off.
For crustier bread, bake with a pan of water on the oven’s lower rack.
Nutritional Benefits:

Made with simple, wholesome ingredients.
Lower in preservatives compared to store-bought bread.
Provides energy and dietary fiber.
Dietary Information:

Contains gluten.
Vegan-friendly if made with olive oil.
Nutritional Facts (Per Slice, based on 12 slices):

Calories: ~140
Protein: 4g
Carbohydrates: 24g
Fat: 2g
Fiber: 1g
Storage:

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week (though refrigeration may dry out the bread).
Freeze for up to 3 months. Slice before freezing for easy portioning.
Why You’ll Love This Recipe: