Fresh Baker’s Yeast Bread

• Prep Time: 30 minutes (plus rising time: 2.5 to 3 hours)

• Bake Time: 30–35 minutes

• Total Time: ~3.5–4 hours

• Difficulty: Moderate

• Intensity: Medium

• Yield: 2 medium loaves

• Category: Breads & Baked Goods

• Cuisine: European / Artisan

• Main Ingredient: Baker’s Yeast

There’s nothing quite like the aroma of fresh bread baking in the oven—especially when made with real baker’s yeast. This classic yeast bread recipe delivers golden crusts, a soft, chewy interior, and that slightly tangy, fermented flavor that only fresh yeast can provide. Whether you’re baking for a family dinner, weekend brunch, or simply to enjoy a warm slice with butter, this bread is the perfect choice.

Ingredients

For this traditional loaf, you’ll need just a few pantry staples:

• 500g (about 4 cups) bread flour

• 300ml (1 1/4 cups) lukewarm water (around 100°F or 38°C)

• 20g fresh baker’s yeast (about 2/3 of a standard cake)

• 10g salt (about 2 tsp)

• 1 tbsp sugar or honey (optional, for flavor and yeast activation)

• 1 tbsp olive oil or butter (optional, for a softer crumb)

Note: You can use all-purpose flour, but bread flour will yield better texture and rise.

Preparation Instructions

Step 1: Activate the Yeast

1. Crumble the fresh yeast into a small bowl.

2. Add a few tablespoons of the lukewarm water and sugar/honey (if using).

3. Stir gently until the yeast dissolves.

4. Let sit for 10 minutes until it becomes bubbly and foamy.

This step ensures the yeast is alive and active. If it doesn’t bubble, your yeast may be expired—try a new batch.

Step 2: Mix the Dough

1. In a large mixing bowl, combine the flour and salt.

2. Make a well in the center and pour in the activated yeast mixture, remaining water, and oil/butter if using.

3. Mix with a wooden spoon or your hands until a shaggy dough forms.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface and knead for 10–12 minutes by hand (or 8 minutes in a stand mixer with a dough hook) until it becomes:

• Smooth

• Elastic

• Slightly tacky but not sticky

The windowpane test: Stretch a piece of dough between your fingers. If it stretches thin without tearing, it’s ready.

Step 4: First Rise (Bulk Fermentation)

1. Place the dough in a lightly greased bowl.

2. Cover with a clean towel or plastic wrap.

3. Let it rise in a warm, draft-free area for 1.5 to 2 hours, or until doubled in size.

Step 5: Shape the Dough

1. Once risen, punch down the dough gently to release air.

2. Divide it into two equal portions (or keep as one large loaf).

3. Shape into loaves (oval or round) or place into greased loaf pans.

For rustic, artisan-style loaves, shape by hand and place on a parchment-lined baking tray.

Step 6: Second Rise (Proofing)

1. Cover shaped loaves with a towel.

2. Let rise for 30 to 45 minutes, or until puffy and slightly risen.

3. Preheat your oven to 425°F (220°C) during this time.

Optional: Score the top of the loaf with a sharp knife or razor to allow controlled expansion during baking.

Step 7: Bake the Bread

1. Place bread in the preheated oven.

2. Bake for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

3. Optionally, create steam in the oven by placing a pan of hot water on the lower rack or spritzing the oven walls with water—this gives a better crust.

Internal temperature: Bread is done when it reads 190–200°F (88–93°C) inside.

Step 8: Cool and Serve

Let your fresh bread cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set and prevents it from becoming gummy.

Serving Suggestions

Fresh baker’s yeast bread is incredibly versatile. Serve it:

• Warm with butter or herb-infused olive oil

• Toasted with jam or honey for breakfast

• As a side with soups, stews, or pasta dishes

• Used for sandwiches or grilled cheese

• Topped with garlic butter and herbs for homemade garlic bread

Storage Instructions

• Room Temperature: Store in a bread box or airtight bag for up to 3 days.

• Freezer: Wrap tightly in foil and freeze for up to 2 months. Thaw at room temp or reheat in oven.

Bread-Making Intensity Chart

Nutrition Facts (Per Slice, Based on 16 Slices)

Note: This is approximate and may vary based on exact ingredients and loaf size.

• Calories: 140

• Carbohydrates: 26g

• Protein: 4g

• Fat: 2g

• Sodium: 210mg

• Sugars: 1g

• Fiber: 1g

Looking for healthier options? Substitute 1 cup of white flour with whole wheat flour, or use olive oil instead of butter.