The only no-fail bread recipe you will ever need! The recipe is suitable for a breadmaker, Thermomix, or hand kneading. With my extra tips and tricks, you will have perfect bread every time!
I love making all types of dough almost as much as I enjoy eating homemade baked products. There's a bit of science behind bread making. With a little bit of understanding, I will have you baking perfect bread every time!
Oh, and if you are looking for another great breakfast idea, why not try my delicious Thermomix pancakes they are super easy to make.
So, before I share my recipe and bread-making techniques I would like to take you back to your high school home science class and talk about the ingredients used in bread and their purpose.
Basic Ingredients in a Bread Recipe
Bakers Flour
Flour is created to perform different baking tasks. Bakers flour is a strong plain flour or strong all-purpose flour (US readers) The term "strong" means that it has been milled to contain a high amount of protein and gluten which helps give heavy baked goods structure. This flour is ideal for making bread.
For the best results, you should not substitute plain flour for bakers flour. Self-raising flour is also not suitable.
Warm Water or Warm Milk
Warm water is used in bread making as temperatures around 35 degrees (95 Fahrenheit) is favourable for "waking up" the yeast. It also aids in dissolving the sugar for the yeast. Water is also used to bind the ingredients in most bread recipes. One of the exceptions is brioche. Brioche dough uses warm milk which yields richer bread.
Yeast
Bread is only able to rise with the help of yeast. Yeast is a living organism which metabolises the sugars in the dough and releases carbon dioxide in the process. This fermentation process creates carbon dioxide bubbles in the bread which rise. As the carbon dioxide aerates the dough and causes it to rise.
There are three main types of yeast used in bread recipes;
- Active Dry Yeast - or Dry Yeast. This is the most common yeast used for home breadmaking. Most recipes will use this form of yeast. This is the yeast I use in my recipes.
- Instant Yeast - In some US recipes and breadmakers suggest this type of yeast as it doesn't require two proofs. This product is not readily available in Australia and I don't use it in my recipes.
- Fresh Yeast - Also known as compressed yeast. This is sold in compressed blocks and is used more often in commercially prepared bread. Compressed yeast is highly perishable and needs to be stored in the fridge or freezer.
Read more about how to properly proof dough and tricks for proofing in colder weather.
Sugar
A small amount of sugar is added to the warm water with the yeast, as an immediate food source for the yeast. It is usual to give this process a few minutes to occur before adding other ingredients. This allows the yeast to come out of dormancy and get to work metabolising the sugar and then flour, thus producing carbon dioxide for the bread aeration.
Salt
I bet you thought the salt in bread recipes was just for flavour, whilst flavour is part of the deal, salt also plays another role. Salt strengthens the structure of the gluten in the flour and makes the dough stronger so the carbon dioxide doesn't just escape the loaf leaving the bread flat. It also slows the fermentation process. Salt should always be added last to the dough so the yeast is already activated. Salt can kill the yeast.
Oil, Butter & Egg
Different types of dough will vary in the type of fat used in the recipe. Brioche will use butter and egg, but most bread and pizza dough use oil. The fat in bread is used to coat the proteins and gluten which helps to prevent the molecules from absorbing too much liquid and swelling. Without fat, the bread will be tough and the crumb of the bread will be affected making it difficult to slice. The fat also allows the bread to be handled easier which is important for kneading.
Bread Improver
What is a bread improver??
It's a blend of ingredients which helps activate the gluten and improves the yeast fermentation process and the overall taste of the bread. In my opinion, the bread improver does make a lighter softer loaf, however, the bread will work just fine without this ingredient. Bread improver is a natural product without artificial colours, numbers etc. The main ingredients are usually soy flour and ascorbic acid.
What can you substitute for a DIY bread improver?
Bread improver is an unflavoured acidic substance. I have substituted vinegar for bread improver. The bread had a mild sourdough flavour and did seem to have a fluffy texture. Most of the time I don't use a bread improver but I will add it to the basic recipe because it does produce the best slicing loaf.
So now you have a good understanding of the ingredients used in making bread or dough and their purpose.
Steps to Perfect Bread
Priming the Yeast
Add warm water and sugar to the yeast and allow it a few minutes to froth. This is also a good way of testing yeast if you're concerned that it may not be active. If the mixture becomes frothy it is viable. Tips for priming the yeast in cold weather.
Combining the ingredients
Add the flour, oil, and salt to the primed yeast mixture and combine the ingredients.
Kneading the Dough
This process activates the gluten and gives the bread strength. The length of time necessary to knead will depend on your method. Regardless of whether you are kneading by hand, in a breadmaker, or Thermomix the important thing is the texture of the dough. When the dough has been properly kneaded it will have a glossy appearance and lose its stickiness. You will also notice more elasticity in the dough.
Knocking down the Dough
Once the dough has been proofed, rework it for a minute. This step allows the irregular carbon dioxide bubbles to be dispersed and more even-sized bubbles will now form. The yeast which has multiplied will be redistributed through the dough and come in contact with a new area of food and more even fermentation will occur creating more uninformed aeration and rise.
Shaping the Bread
Now it's time to decide the shape you would like your dough to take. You can choose from a free-form loaf of bread, rolls, sandwich loaf, plate, pizza, or focaccia. Go ahead and shape the bread accordingly and place the bread into the baking tin or tray.
Second Proof
Once again, place the dough tray or tin in a warm place and cover it. Allow the dough to rise again. This proof is important because if you were to bake the bread without the second proof it would fail to rise in the oven. The golden rule of the second proof is don't bake the bread until it has reached the size you would like the finished product to be. If the bread isn't reaching that goal size, check out my tips for proofing on a cold day. (This is a good time to turn on your oven)
Baking the Bread
Bake the bread at between 180-210 degrees Celsius or 350 - 400 Fahrenheit, unless instructed otherwise by the recipe. It will usually take between 30 -45 minutes to bake depending on the size and shape of the loaf.
Bread Recipe Tips
The most important step in the bread-making process is proofing the dough. This can be an area of concern for some people, so I've explained dough proofing in this story. The article gives seven of my most valuable tips and tricks. These tips include how to get the proof dough in winter.
Making bread may sound complicated but it's so super easy! Especially now that you know the ingredients and the process. The ingredients and the method stay exactly the same regardless of whether you make the dough by hand, in the Thermomix or in a breadmaker. The only difference in each of these methods is the time, energy and efficiency involved.
Using a Bread Maker
Our Breville breadmaker was my husband's favourite appliance before we bought the Thermomix. Its sole purpose in life was to bake beautiful bread and it did that perfectly. All breadmakers work in basically the same manner. You can use any bread recipe in a breadmaker.
- Add the ingredients to the bowl per the recipe supplied.
- Choose the loaf size, bread type, and crust.
- Set and forget.
- Upon return to the machine, you will have beautiful fresh bread.
The machine will cycle through the process of combining the ingredients, kneading the dough, and then knocking down the dough. Once this process is complete it will move on to the second proofing before baking in the breadmaker.
Pro's
- Perfect bread every time! The breadmaker will always result in a perfect loaf of bread.
- Labour saving!!
- Fresh bread with no additives made from scratch
- Bakes in the machine
- No need to be awake or at home (look for a model with a timer)
- Not as expensive as a Thermomix
Con's
- Single purpose machine suitable only for dough making, jam making & pasta making.
- Takes up space in the kitchen
- A full cycle takes about 3 hours
I've had a Breville Breadmaker so this is the only one I am happy to recommend. Check the Breville Breadmaker price.
Thermomix Bread Making
I love making bread in the Thermomix. This is the quickest method I have found and the results are just as good as bread from my Breville breadmaker.
Pro's
- This will result in a perfect loaf of bread every time, although some cooking skills are required. If you follow the recipe and my tips you will have perfect bread.
- Labour saving!!
- Fresh bread with no additives made from scratch
- From start to finish is quicker than the breadmaker, at approximately 2 hours including proofing time and baking.
- Most of the recipe time is not hands-on time.
- The Thermomix has many functions other than breadmaking, so it's a more versatile machine.
Con's
- An expensive machine.
- Takes up space in the kitchen although less than a bread machine.
- More active human cooking is required.
Handmade Bread Making
Whilst I enjoy cooking, breadmaking by hand would have to be a labour of love. To properly knead the dough is a very energetic and labour-intensive process and not something you would want to do each day.
If this is the method you're using to make your bread please see the recipe below and follow the 8 steps to perfect breadmaking above.
Pro's
- No fancy machinery is required.
- Fresh bread with no additives made from scratch
Con's
- Labour intensive and tough on the arms
- Will take at least 3-4 hours to properly knead the dough twice, proof twice, and bake the bread.
- More difficulty in achieving satisfactory results takes a higher level of skill and understanding.
Jumbo Loaf Tin
This recipe makes a commercial-size loaf of bread so you will need a Jumbo loaf Tin. The approximate weight of the finished loaf is 900g or 2 lbs. To ensure the bread doesn't stick make sure your tin is non-stick and heavy metal, high-quality tin.
I cooked this loaf using the Vogue 2lb Non-Stick Loaf Tin. The tin is available from the Mixshop.
Product Features
- Dimensions 78(h) x 250(w) x 100(d)mm.
- Material Carbon Steel
- Weight 300g
- High-quality layered non-stick coating
- Incredibly robust
- Ensures even heat distribution
- Easy to clean
Let's Get Cooking
Are you ready to take your ingredients and your preferred method and bake some bread??
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Other Dough Recipes
We make a lot of dough in our household. If doughs hold a special place in your heart. Take a look at these recipes. The recipes for pizza dough, Buffalo Pizza and Turkish Pide are very similar I would love you to try them both, and let me know what you think.
There are so many recipes that are based on knowing the principles of making a good basic dough. Once you have mastered the basic dough try brioche dough and Easter Buns. Or if savoury is more your style I have a Star Garlic Bread that makes a fabulous centerpiece for a special occasion.
The kids will also love these Cheesymite Scrolls in their school lunch box. You can mix it up and add salami and pizza sauce for a pizza scroll.
Basic Bread Recipe
Ingredients
- 310 g warm water
- 5 g sugar
- 10 g dried yeast
- 530 g bakers flour
- 20 g oil
- 5 g salt
- 5 g bread improver optional
Instructions
- Place 310 g warm water, 5 g sugar, and 10 g dried yeast in the TM bowl. Combine 2min/37degree/Speed 1.
- Add 530 g bakers flour, 20 g oil, 5 g salt, and 5 g bread improver to the water. Knead 2 min.
- Remove the bread from the TM and add to an oiled bowl. Cover the bowl with a tea towel and leave in a warm place to proof.
- Once the dough has doubled in size. turn the dough out onto an oiled bench.
- Knead the dough by hand and then shape into a loaf.
- Place the dough into a loaf tin, cover with a tea towel and allow it to proof in a warm spot.
- Preheat the oven to 180 degrees Celsius.
- Once the dough has completely risen to the desired height place the tin in the oven.
- Bake for 30 -45 minutes or until the bread sounds hollow to tap.
Video
Notes
Nutrition
I hope you have enjoyed this story. Feel free to leave a comment or start a discussion. If you have made a dish from this site I would love to know what you thought!
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Thank you for stopping by,
Happy Cooking
j xx
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Saria Gibb says
Wow. I donโt usually eat bread because it doesnโt make me feel good, but this bread is amazing, and I felt fine afterwards. I used just plain flour instead of bakers flour and since itโs winter here I let it proof in the bathroom while I had my shower and It worked perfectly. Thanks for making such a great bread recipe!
Brett Carlyle says
Hi Saria
Iโm so pleased you liked the recipe. I LOVE your creative way to proof the bread! That is next level smart!
Iโm pleased you were able to eat it and feel fine. Itโs great when you make food from scratch, you always know what the ingredients are, perhaps itโs a preservative in commercial bread that causes you problems?
Thank you for coming back and leaving such a lovely message.
Happy cooking
Jxx
James says
it's a great recipe, but I've never had much luck getting the bread to rise. the middle of the loaf barely rises to the edge of the Thermomix tin, and the 2 ends are unusable as they're so small, what am I doing wrong?
first proof I give about 45 mins, second about an hour. if I proof for any longer it deflates as soon as I put into the oven.
do I need to double the recipe, or stretch it to fill the base of the tin?
Julie Carlyle says
Hi James
I wish I could make a loaf of bread with you and go through everything step by step to see what is going wrong.
The first thing I would check is how active your yeast is. Get 310g of warm water, 1 tsp sugar and 10g yeast. mix these together in a bowl and sit in a warm spot (like in the car in the driveway). The water should become very frothy after 30 minutes or so. If this doesn't occur the yeast is the problem.
If the yeast is active Put it into the thermomix bowl and add 520g bakers flour, then add oil and lastly salt. Salt needs to be last as it kills yeast when it comes in direct contact. Knead for 2 minutes.
Leave the lid on the bowl and take it to the warm spot that you used to activate the yeast. Check it after an hour. Once the dough has reached the top of the TM bowl it is ready to use.
I never proof with a time in mind. Proofing can be quick if its a hot day or take all day if its cold. Yeast is a fickle beast.
Remove the dough from the TM bowl and shape it into two even rounds. Place one in each side of the bread tin.
Cover the tin and take it bake to the warm spot you have been using.
This proofing should be the quickest yet because your yeast is already alive and active. Check how it is progressing after about half the amount of time the first proof took. You want to wait until the dough is over the top of the tin.
Bake the bread.
Other possible problems, if you aren't using bakers flour there isn't enough gluten in the flour to hold the bread structure, this could be why it deflates when cooking?? ... but it should still rise correctly??
Defalting when put into the oven could be that the oven wasn't at the correct temp yet?? Still unlikely??
The first prood tends to be the longer one as you need to wake up the yeast and have them become active and expelling carbon dioxide to lift the bread. Maybe your first proof hasn't been long enough to get all the yeast active??
I really hope this helps.
Thank you for your question, I am sure you aren't the only one with this problem.
Julie xx
Jenifer Winterbine says
Hi Shobhana,
Your recipe looks good. Iโll try it next time as I already had bread kneading in my bread machine when I came across your site a few minutes ago. BTW, I noticed that you think instant dried yeast is not available here in Australia, however actually it is, well in Victoria at least. Iโve been using Lowan Instant dried yeast for several years now. It is available from Woolworths and Coles. It works well too. I used to love fresh yeast which I used to buy from Stonemans here in Bendigo but Stonemans no longer exists and I couldnโt find any other local suppliers of fresh yeast. I tried several brands of dried yeast but the Lowan one, and whatever one it is that NoKnead sell, (Iโve forgotten if theirs is instant or not) both worked the best to make loaves that are as good as the results from fresh yeast.
Jen
PS I donโt work for Lowan! LOL
Shobhana Patel says
Hi Julie this recipe worked beautifully! I must admit, I forgot to check the time , when it was proving the second time , but it still baked nicely . Thank you for a tasty bread recipe.
Can I make this bread again using a mixture of wheat flour and white flour?
Julie Carlyle says
Hi Shobhana
I'm so pleased you enjoyed the recipe. It is always better to go by sight than the time when you're proofing bread. Sometimes it can take a long time for the bread to double in size or rise beyond the loaf tin. Yes, you can substitute some or all of the white flour with wheat flour and grains or seeds. You may need to add a little more water because the wholemeal flour takes up more water. Again, all flours are a little different so start with an extra 50mls of warm water. If it's really stiff after the Kneed, add extra water and knead again for 2 minutes.
Happy Cooking
J
Dianne Ross says
Great recipe that actually works - many thanks Julie
Elizabeth says
Hi Julie, I can only repeat what others have said before me: This recipe really does work every time and itโs so easy in the Thermomix!
I was really hoping you might have a similar fantastic recipe for making sourdough? Am anxious to try this next! Many thanks.
Julie Carlyle says
Thank you so much Elizabeth ๐
j
Briony Shea says
This is the only bread recipe I use now after trying so many. Absolutely perfect every time.
Julie Carlyle says
Hi Briony
That is so wonderful!! I love it when people enjoy my recipes ๐
Thank you for your comment.
Happy Cooking
Julie
Nicole says
Hi Juile, what steps do I follow to make this in my bread maker?
Brett Carlyle says
Hi Nicole
Just add all the ingredients to your bread maker and press start.
It will work a treat.
Happy cooking
Jxx
Shamini K says
Hi
Can I replace the water with milk? Would this in any way impact the result?
Thank you.
Julie Carlyle says
Hi Shamini
Yes, you can replace the water with milk, it will be a richer, softer bread.
Happy cooking
j
Jane says
Hi there. Are you able to make this into bread rolls instead of a loaf?? If so, any tips?? Thanks.
Julie Carlyle says
Hi Jane
Yes, you can make bread rolls with the recipe. Just cook them until golden.
Happy Cooking
J
Jo says
Amazing bread. Definitely a keeper and wonโt be trying anything else. Iโve tried quite a few but this is a hit with everyone. I made loaf and some rolls because I used a smaller tin.
Julie Carlyle says
Hi Jo
Iโm so pleased you enjoyed the recipe! Great idea to make some bread rolls with the leftover xx
Happy Cooking
J
Julie Carlyle says
Hi jo
Iโm so pleased you enjoyed the bread recipe.
Thank you so much gor coming back and letting me know, it always puts a smile on my face to know people are making and enjoying my recipes.
Julie
Omar says
Hi!
Amazing recipe! Iโm so pleased you shared the recipe. i will use it in my bakery shop.
Paul says
Hi there, I followed the second step and itโs so wet itโs like water. I read this as 620g water all up thatโs more than the flour. 1st step calls for 310g of water. 2nd step 310g water. Please help. Thank you
Julie Carlyle says
Hi Paul,
There is only one lot of water added to the flour. It is 310g, I can see that google is going crazy with this page, it has green lines all over it and hase doubled half of the ingredients and highlighted them in green. I will refer this to my web people to look at. I am so sorry for this. There should only be one set of all ingredients.
I feel so terrible about this.
So sorry Paul
j:(
Heidi Hyland says
This bread is sooooo tasty - I made rolls for lunch guests and everyone loved them. Keep up the good work Julie.
Trish Hall says
Hello from Bendigo in Victoria. Australia.... I really don't know what to say.... I have only been baking for 9 months and have only had two white bread loaves that have been edible , only when they come straight out of the oven and are hot , all the rest have gone straight in the bin!!!! BUT, this recipe is absolutely wonderful and if followed, turns out the best bread EVER!!!! It stays fresh for 3 days.... i used plain flour with the bread improver---- absolutely PERFECT!!! Soft and so tasty!!! Thank you very much for sharing this recipe..... I am so happy, I could cry.... Absolutely, truly perfect!!! May your days be filled with happiness!! Kindest regards, Trish....
Julie Carlyle says
Oh Trish I am so happy for you ๐๐ป๐๐ป๐๐
I am so pleased you have had success. It absolutely makes my day to know that you have nailed it ๐๐๐
Thank you so much for coming back and letting me know ๐
Julie
Eunice says
Beautiful!
Best recipe ever!
Thank you for sharing this
Sue says
Easy to follow recipe and made a huge size loaf. Not sure if I've done something wrong but it's very crumbly and fluffy. Taste fabulous though. Best recipe so far.
Flora says
Hi julie ijust want to know if bakers flour and bread improver are the same? Ihave bread improver how to mix with apf pls reply
Julie Carlyle says
Hi Flora
Bakers flour is a strong flour with a higher gluten content than cake flour or all purpose flour. Bakers flour has a higher gluten content. It isnโt the same as bread improver. Bread improver changes the texture of the finished loaf. If you donโt want to use a commercial bread improver you can use a teaspoon of vinegar instead. The only way to make a bakers flour from all purpose flour is to add a teaspoon of 100% gluten. Having said all this, go ahead and make your load of bread with all purpose flour if you like. It will just be a little softer and maybe not have a crusty top.
I hope that helps.
Julie
kate says
Can i use fresh yeast instead of dried yeast, in this recipe? if so, what weight would you recommend? thanks
Julie Carlyle says
Hi Kate
I have never used fresh yeast so Iโm sorry I donโt know the answer to your question.
Happy Cooking
J
Winnie says
Hi Julie
May I know if I bake this in a loaf tin with cover, what temperature and time would I need?
Looking forward to try this recipe.
Thanks.
Julie Carlyle says
Hi Winnie
The temperature will remain the same if you add a lid.
Happy Cooking
J
Charlotte says
When I took this loaf out of the oven, I thought to myself 'it looks good so probably tastes terrible AGAIN'. I was pleasantly surprised! Saving this recipe ๐ My husband now wants me to make bread every week-umm no.
Rebecca says
Is this recipe suitable for the Thermomix bread tin? Iโve tried making lots of loaves and none of them seem to fit in the tin. They all end up very short.
Julie Carlyle says
Hi Rebecca
Yes, this will fit perfectly Make sure you allow the bread to rise over the top before baking
Julie
Uduak says
Can i use butter in place of oil? Will it still be same quantity?
Julie Carlyle says
Hi Uduak
Yes you can use butter in place of the oil.
Happy Cooking
j
Ingrid Briggs says
First go - it looks fab - very easy! Is it easy to adapt the recipe to add e.g. some wholemeal flour and/or seeds to make multigrain?
Julie Carlyle says
Awesome!
Iโm so pleased you liked the recipe ๐ธ
Yes you can swap to wholegrain but you may need a little extra water. Now that youโve made a batch of regular bread you will be able to get a feel for the amount of water you need to add to get it to the same consistency.
Lady Annie Palfrey says
Awesome recipe thank you , I have only had my TM6 for a few weeks and won't be going back to the bread machine ever .
Carly says
This bread was crusty and delicious! I didnโt have bakers flour so used your trick and added 2 tsps of corn flour. My hubby was very pleased with the result and the fresh smell of baking bread is very homey.
Beth says
What about adding wheat gluten to the regular flour. Have not tried it.
Julie Carlyle says
Yes, this would work perfectly in plain flour to give it extra strength for bread.
I add a teaspoon or 2 of gluten to my baker's flour when I make sourdough to give it extra strength.
Happy Cooking
j
Helen Niko says
I've tried them all but this is hands down the best white bread I have ever baked thanks to my thermie and thermokitchen for the recipe.
Sandaa says
Hi!
I have a yeast that has bread improver added to it . Can I please know how much I should use out of this.
Thanks!
Lee says
Hi, I'm looking for bread improver substitutes and see you talk about vinegar. How much vinegar do I use for a 750g and 1kg loaf. Looking forward hearing from you.
Cheers Lee
Julie Carlyle says
Hi Lee,
Just use 1 teaspoon of vinegar in that size bread ๐
Happy cooking
j
Kate says
I tried with plain flour - itโs still delicious. The texture is a little different thatโs all. Thanks for a great recipe
Julie Carlyle says
Hi Kate
That is great to know!!! Thanks for coming back and telling everyone ๐
Julie
Ian Crothers says
You mentioned bread tins. I use bread "boxes". I belong to a local Men's Shed and got the idea from my daughter who saw them at a country Farmer's Market.
I have made at least 20 now all sizes and give them away as presents.
Any good seasoned timber can be used. I have used oregen, ceader and standard hard wood.
Well oil and line with baking paper (optionaฤบ) gives very even cooking.
Is actually used commercial in one or two bakeries in Germany.
Thickness of timber, approximately 5mm. Not critical. Better than tin. Gives a very even cook.
My wife also uses boxes making "boiled bread". Very successful.
Kathryn Costello says
Hi Julie
I am unable to buy bakers flour or bread improver at the moment.
I have Plain Flour. Can I still use this recipe successfully?
Many thanks
Kath
Julie Carlyle says
Hi Kathryn
Bakers flour has a higher gluten content so the result is a loaf that has a stronger shape. You can try using plain flour, but I'm not sure how it would work? The substitute for bread improver is a teaspoon of vinegar.
Happy Cooking
Julie
Frances says
hi julie, if I only have instant yeast do I still need to proof twice and do I need step 1 ? im going to give this a try this week
Brett Carlyle says
Absolutely follow the recipe, everyone uses dry, instant yeast. I would love to see some photos when you've made your bread!
Judy Wells says
Amazing recipe! Works every time.
Sam says
What happens to the bread if you use a plain flour instead of a bakers flour exactly?
Faye Wolfenden says
Kudos to you Julie,this is the best bread recipe I have made in my Thermomix.Onlo one problem coming out of this is we can't stop eating it!!!!
Julie Carlyle says
THANK YOU SO MUCH FAYE!
That is such a fabulous compliment ๐๐
You have put a huge smile on my face ๐ธ