Ingredients
Here is everything you need to make one farmhouse loaf, yielding about 10 to 12 slices:
- 500 g (4 cups) white bread flour
- 7 g instant yeast
- 300 ml (1¼ cups) lukewarm water
- 2 tablespoons honey
- 2 tablespoons olive oil or melted butter
- 1½ teaspoons salt
- 1 tablespoon milk, for brushing the top (optional)
- A little flour, for dusting
Why Each Ingredient Matters
Understanding what each ingredient does will make you a more confident baker and help you troubleshoot if something goes wrong.
White bread flour. Bread flour contains more protein than all-purpose flour. When mixed with water and kneaded, that protein forms gluten, the stretchy network that traps gas from the yeast and gives bread its structure and chew. For a tall, soft farmhouse loaf, bread flour is the best choice.
Instant yeast. Instant yeast is fine and fast-acting, and it can be mixed straight into the liquid or the flour. It produces the carbon dioxide that makes the dough rise. In this recipe, it is stirred into the lukewarm water with the honey to ensure it is evenly distributed.
Lukewarm water. Water that is comfortably warm helps the yeast work without damaging it. If the water is too hot, it can weaken or kill the yeast and your dough will not rise properly. A good rule of thumb is that it should feel pleasantly warm on your wrist, never hot.
Honey. Honey adds a subtle sweetness, feeds the yeast and helps the crust brown beautifully. It also keeps the crumb soft and moist for longer.
Olive oil or melted butter. Fat tenderizes the dough, softens the crumb and improves flavor. Olive oil gives a lightly fruity note, while melted butter gives a richer, more traditional taste. Both work well, so choose whichever you prefer.
Salt. Salt controls the yeast, strengthens the gluten and, of course, adds flavor. Bread without enough salt tastes flat and bland.
Milk for brushing. This optional step helps the crust turn a deep, even golden brown with a slight sheen.
Instructions
Follow these eight steps for a soft, golden loaf every time.
In a large mixing bowl, combine the lukewarm water, honey and instant yeast. Stir gently until the honey dissolves and the yeast is evenly distributed. This gives the yeast a friendly, slightly sweet environment to wake up in.
Add the bread flour, salt and olive oil or melted butter to the bowl. Mix with a wooden spoon until a rough dough forms and no dry flour remains. At this stage the dough will look shaggy and uneven, and that is completely normal.
Transfer the dough to a lightly floured surface. Knead for about 8 to 10 minutes, until it becomes smooth, elastic and slightly tacky. To knead, push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn and repeat.
If the dough feels very sticky, add only a small amount of flour at a time. It is tempting to add lots of flour, but too much will make your loaf dense and dry. The dough should feel soft and slightly tacky, not stiff.
Place the dough in a lightly greased bowl and turn it once to coat the surface. Cover with a clean kitchen towel or plastic wrap and leave it in a warm place for about 60 to 90 minutes, or until doubled in size. The exact time depends on the temperature of your kitchen. A warmer room speeds things up, while a cooler room slows them down.
Gently press the dough to release excess air. Shape it into a rectangle, fold the sides inward, then roll it into a firm loaf, pinching the seam closed. Place it seam-side down in a greased 9 × 5-inch loaf pan. Shaping the dough tightly creates surface tension, which helps the loaf rise upward instead of spreading outward.
Cover the loaf loosely and let it rise for another 30 to 45 minutes, or until puffy and risen just above the rim of the pan. Meanwhile, preheat the oven to 375°F (190°C). Preheating while the dough rises means your oven will be at the right temperature the moment the loaf is ready.
If desired, brush the top lightly with milk. Bake for 30 to 35 minutes, until the loaf is golden brown and sounds hollow when tapped on the bottom. If the crust browns too quickly, loosely cover the top with foil for the final few minutes.
Remove the loaf from the pan and transfer it to a wire rack. Allow it to cool for at least 30 to 45 minutes before slicing. Cutting too early can make the inside gummy because the crumb is still setting. Once cooled, serve fresh with butter, toast it for breakfast or use it to make your favorite sandwiches.