THE BEST HOMEMADE BREAD RECIPE

This is the best homemade bread I’ve ever eaten and the best homemade bread you’ll ever eat, too!

This recipe came about by accident. When I shoot videos, I make a couple of different batches so we aren’t filming for 24 hours straight. I was filming for my koulouria thessalonikis, which are sesame bread rings, and had an extra batch left in my refrigerator. It was sitting there for at least 2-3 days and making more bread rings just seemed like too much work. I didn’t want to throw it out! So, I formed it into a ball, threw some sesame seeds on top and baked it.

It made the absolute best bread I’ve ever had in my life! It was crusty on the outside, super moist on the inside, and I just had to make it again to see if what happened really happened. I’m happy to say that I’ve perfected it. I’ve made it many times since then and it comes out great every time.

I’m so excited to share this delicious bread with you!

Let’s go over the ingredients:

1 and 1/2 teaspoons dry active yeast
2 teaspoons sugar
1 and 1/2 cups tepid water
2 cups all-purpose flour
2 cups bread flour
1 teaspoon sea salt
1/4 cup olive oil
Sesame seeds (optional)

Proofing yeast

Begin by proofing the yeast. Combine the yeast, water, and sugar. Stir to combine completely and set aside about 8-10 minutes until the yeast is activated. It is ready when a puffy cloud forms over the water. The longer it sits, the bigger the cloud will get, but it should be ready to use in about 10 minutes. If it doesn’t form a cloud, throw it away and get some new yeast because it means that the yeast has gone bad. So make sure you proof your yeast before combining it with the other ingredients.

Making homemade bread dough

Combine both flours with the salt in the bowl of a tabletop mixer and mix the ingredients to combine. Add the yeast mixture and the olive oil. With the dough hook attachment, knead on low speed for 7-8 minutes.

This can also be done in a large bowl by hand. The kneading time will increase to 10-12 minutes or until the dough is soft and smooth.

Place the dough in an oiled bowl covered with a kitchen towel or with plastic wrap. This will allow the dough to rise freely. Set it aside in a warm place to rise until it’s doubled in size. It takes about 45 minutes to 1 hour, or it may take a little longer if it’s cold in your house.

Punch the dough down and form into a ball. You may also form it into a baguette, but I prefer the round shape.

Place the formed dough onto a half sheet pan lined with parchment paper and cover it with a clean towel again. You want it to sit for another 30 minutes to double in size.

The crusty outside

While your dough is rising, let your oven preheat, too. If you have a cast-iron pan and a pizza stone, place the cast iron pan on the lowest rack of your oven and the pizza stone on the middle rack. Turn on your oven and allow them to warm while the oven is preheating. This prevents your pizza stone from cracking and will create a bakery-style bread that’s crusty on the outside and soft on the inside.

Once you have a nice puffy dough, you brush the top of the dough with ice water. Make 4 decorative slices on top and sprinkle with sesame seeds. If you don’t like sesame seeds, you don’t have to use them.

As soon as you put the bread in the oven to bake, pour 1 cup of your ice water in the cast iron pan to create steam. This will help create a nice crusty top. When you place the bread on the pizza stone, it gives you an extra crispy bottom crust.

Give your bread at least 30 minutes to rest and allow the steam to distribute throughout the bread.

Then, you just enjoy the best homemade bread you’ve ever made!

Don’t forget to try my sesame bread rings, and my other bread, too. Kritsinia Greek breadsticks, Eliopsomo Greek olive bread, and Lagana bread are just a few delicious options.