Mamma’s Homemade Bread is a homemade recipe for bread. A crispy crust with soft and airy bread.
This bread is perfect with a bowl of Russian Borscht!
My mamma makes the best bread. We grew up with the smell of fresh bread in the oven. When mamma took it out of the oven everyone would rush to the kitchen to get a piece of hot fresh bread. The crust is my favorite part, has a crunch to it and it tastes oh so good!
I am so glad my mamma passed down this recipe to me and now I am honored to share this special recipe with you guys! It does take some time for rising, but so worth the wait.
The best part is that it freezes wonderfully! Once baked, wait for it to completely cool and wrap loaf in plastic wrap and place in freezer bag and away it goes. When ready to use just remove from freezer and let thaw. Once thawed, I then like to just bake it a few minutes to give the crust that crunchiness, no-one will know that the bread isn’t fresh. 🙂
I do like six loaves at a time, yup, yup, true story.
how to make homemade bread-
- In a large bowl, add warm water, top with salt and stir the salt into the water. Sprinkle with the yeast on top of the water.
- Sprinkle the sugar over the yeast.
- Let the yeast activate for about 5 minutes.
- Add in the sifted flour.
- Knead for about 5-8 minutes until flour is incorporated and no lumps.
- Add the olive oil and knead for another minute.
- Cover and let the dough rise for 4-5 minutes.
- Grease your bread pan with baking spray.
- Shape the dough into a loaf and place into the pan.
- Let the dough rise for an additional hour.
- Bake in a preheated oven to 375°F for an hour.
- Once baked, let cool. Once a bit cooled, top with butter.
Try these other Bread recipes:
- Crispy Italian Bread– Another great homemade bread.
- Butter Herb Braided Bread– Bread with butter and herbs.
- Best Bread Machine Bread– The best bread machine recipe.
- Russian Bread– An amazing soft and airy bread.
Mamma's Homemade Bread
- In a large bowl add the warm water. Add the salt around the edge of the water, gently stir the edges of the water. Sprinkle the yeast on top of the water. Then sprinkle the sugar over the yeast. Cover bowl and let it sit for 5 minutes as the yeast activates and becomes foamy.
- Add all the flour (sifted) to the water. Usually I am adding flour with one hand and mixing with the other. Knead for 5-8 minutes until all the flour is incorporated and no lumps. When hand gets sticky run it under warm water (don't dry hand) and continue kneading. Add the olive oil and knead for another minute. Cover the bowl and leave in a warm area. The dough needs to rise 4-5 hours.
- Two times during the rising process gently push dough down, removing air bubbles. I usually do it 1 1/2 hours after kneading and 1 1/2 hours hours after that. It doesn't need to be exact, somewhere around there.
- Grease your pan, I just use baking spray. Shape the dough into a loaf and place in the pan. Let rise an 45 -60 minutes, or until it doubled in size and over the rim of the top of pan. Bake in a preheated oven to 375°F 45-55 min.
- When baked remove bread from pan and place onto cooling rack to cool. Once bread has cooled a bit, take butter and glaze the top of the loaf, this is definitely optional but we like it this way…