Classic Homemade Bread: Simple, Soft, and Delicious

In a large mixing bowl, combine 200 ml warm water ($100^\circ\text{F}\text{–}110^\circ\text{F}$), 10g active dry yeast, and 120g (1 cup) flour. Stir into a loose, wet slurry paste.

Cover the bowl loosely with a clean towel and let sit at room temperature for 10 to 15 minutes until frothy and bubbly, confirming yeast activity.

Stir in 10g fine salt and gradually add remaining 720g (6 cups) flour until a shaggy dough forms. Turn onto a lightly floured surface and knead continuously for 8 to 10 minutes until smooth, satiny, and elastic.

Shape kneaded dough into an oval loaf or place inside a greased loaf pan. Cover with a towel and let rest in a warm area for 15 minutes to relax gluten and proof. Preheat oven to 375°F (190°C).

Whisk 1 egg yolk with 1 tbsp whole milk. Gently brush the wash over the upper surface of the proofed dough.

Bake at 375°F (190°C) for 25 to 30 minutes on the center rack until the top is deep golden-brown and the bottom sounds hollow when lightly tapped.

Transfer loaf to a wire rack and let cool for 15 to 20 minutes before slicing. (Cutting hot bread lets pressurized steam escape, causing internal starches to collapse into a gummy texture).