Homemade Bread: Attempt #2

I am soooo happy. My second attempt at making homemade bread was a success! The first time I had used self-raising flour (which, despite its deceiving name, does not have yeast), so the first attempt at homemade bread saw a pretty thick cake-like bread.

Tonight’s bread was a little more different. From the outside it looked similar, but on the inside it looked alot more like bread! YAY! Tasted lip-smackingly delicious too. Ohhhh yeahh.

HOMEMADE BREAD (Makes 1 loaf)


1) 330g of pizza bread flour (the type that comes with yeast mixed together)
2) 220ml of warm water
3) 1 teapsoon of salt
4) 1/3 teaspoon of sugar
5) 20g of melted butter
6) 1 tablespoon of spices/herbs (choose the herb/spice you like – I used oregano)


1) Mix the flour, salt, sugar, melted butter in a mixing bowl
2) Add the necessary amount of warm water to make the dough sufficiently moist, kneading well
3) Shape the dough into a ball, and place it in a bowl, covering the bowl with a transparent layer of film and let it rest for 30 minutes
4) After 30 minutes is up, knead some more to get rid of the gas created by the yeast, then add in the spices that you wish to give the bread extra taste (I used tomillo) and
5) Shape the dough any way you wish – I shaped it like an oval, fat in the middle, and thinner at the ends, then let the yeast work its magic for another 30 – 45 minutes, and the dough will almost double in size
6) Bake in the oven at 175 deg cel for 30 – 35 minutes, or until the crust turns golden brown

Sift flour in mixing bowl, add salt, sugar, and melted butter:


Knead the dough sufficiently, and form a ball, putting it in a bowl covered with transparent film to allow dough to raise:


After 30 minutes, the ball has significantly increased in size:


A closer look at the dough after yeast worked its initial magic:


Add the herbs you wish after this 30 min, and knead somemore then shape it as you like:


Place the dough on a baking tray, and allow it to raise somemore for 30 – 45 minutes (out of the oven, but not in a cold place. If it is too cold, it may affect yeast from working):


After 45 minutes of waiting, yeast has doubled again (compare to previous picture):


A loaf of homemade bread fresh out of the oven:


The inside texture:


A slice of bread, anyone?




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felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

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