There’s something magical about the aroma of freshly baked bread wafting through your kitchen. Many people believe baking bread at home is difficult, but this simple 1 kg homemade bread recipe proves otherwise. With just a few pantry staples and a little patience, you can create a soft, fluffy loaf with a golden crust that rivals any bakery. No fancy equipment or special baking skills are needed — just your hands, some time, and a warm spot for the dough to rise.
Whether you’re a beginner or a seasoned cook looking to perfect your loaf, this guide walks you through every detail — from activating the yeast to mastering the kneading process — ensuring perfect results every time.
Ingredients for 1kg Homemade Bread
To bake a full 1 kg loaf, gather these simple ingredients:
- 2 ½ cups (20 oz / 600 ml) warm water
- 8 ½ cups (1 kg) sifted all-purpose flour (divided into two portions)
- 1 ½ teaspoons active dry yeast
- 3 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon salt
These basic ingredients combine to create a balanced dough — soft yet structured, flavorful yet simple enough to pair with sweet or savory spreads.
Step-by-Step Instructions
Activating the Yeast
In a large mixing bowl, combine warm water, sugar, and dry yeast. Stir gently until the yeast dissolves completely. This step awakens the yeast, allowing it to start feeding on the sugar and producing tiny bubbles. The mixture should become slightly foamy within 5–10 minutes — a sign that your yeast is active and ready.
Tip: The water should be warm to the touch but not hot. Around 100°F (38°C) is ideal. Too hot, and you’ll kill the yeast; too cold, and it won’t activate.
Mixing the Initial Dough
Once the yeast is activated, add the vegetable oil and half of the sifted flour. Mix well with a wooden spoon or dough hook until you get a smooth, slightly thick batter. This early mixing stage helps distribute the yeast evenly throughout the dough, ensuring uniform rising later on.
Incorporating the Remaining Flour and Salt
Gradually add the remaining flour and salt, mixing until the dough starts to form and pull away from the bowl’s sides. The dough should be soft and a little tacky, but not overly sticky. If needed, sprinkle in more flour, one tablespoon at a time, until you reach the right consistency.
Kneading the Dough
Transfer the dough to a lightly floured work surface. Using the heels of your hands, push the dough away from you, fold it back, and repeat. Continue kneading for about 10 minutes until the dough becomes smooth, elastic, and slightly springy to the touch.
Tip: If the dough tears easily, it needs more kneading. Properly kneaded dough forms gluten strands that trap air, giving your bread its fluffy texture.
First Dough Rest (Bulk Fermentation)
Place the kneaded dough back into a clean bowl greased lightly with oil. Cover it with plastic wrap and a clean kitchen towel to keep it warm and moist. Let it rest for about 30 minutes, or until it doubles in size.
During this stage, the yeast feeds on the sugars in the flour, releasing carbon dioxide that causes the dough to expand.
Folding the Dough
Once the dough has risen, dampen your fingertips to prevent sticking, then gently deflate it. Fold the sides toward the center to redistribute the yeast and equalize the dough’s temperature. Flip the dough over, cover again, and let it rest for another hour. This extra rise helps build more structure and flavor.
Shaping the Dough
After the second rise, transfer the dough to your floured surface again. Knead it gently to release any large air pockets. Shape it into a smooth ball and let it rest for 20 minutes under plastic wrap to relax the gluten.
Then, roll the dough into a rectangle, about 1 inch thick. Starting from one edge, roll it tightly into a log shape — this gives your loaf its signature structure.
Final Resting (Proofing)
Line a glass or metal baking dish with parchment paper and place the shaped loaf inside. Cover with a towel and allow it to rest for 40 minutes in a warm place. The loaf should puff up noticeably — this is called proofing, the final fermentation before baking.
Tip: A good way to check if your dough is ready to bake is the “poke test.” Gently press the dough with your fingertip — if it slowly springs back, it’s perfectly proofed.
Scoring and Baking
Using a sharp blade or bread lame, score the top of the loaf with shallow diagonal cuts. This allows steam to escape and gives the bread its classic look.
Preheat your oven to 390°F (200°C). Bake the loaf for 30–35 minutes, or until it turns a deep golden brown and sounds hollow when tapped on the bottom.
If you prefer a softer crust, place a small dish of water in the oven while baking — the steam will keep the crust tender. For a crispier crust, bake uncovered without added moisture.
Cooling and Serving
Remove the loaf from the oven and transfer it to a wire rack. Allow it to cool for at least 15–20 minutes before slicing. This rest lets the interior finish setting, ensuring a fluffy crumb that doesn’t compress when cut.
Enjoy your homemade bread warm with butter, jam, or olive oil. It’s also excellent for sandwiches, toast, or as a side for soups and stews.
Additional Tips for Perfect Homemade Bread
- Choose high-quality flour: Bread flour yields a chewier texture, while all-purpose flour gives a softer crumb. You can experiment with a 50/50 mix.
- Mind the yeast: Always check the expiration date on your yeast. Inactive yeast won’t rise properly.
- Avoid over-kneading: Kneading too long can make bread tough. Stop when the dough becomes smooth and elastic.
- Create a warm rising environment: If your kitchen is cool, place the dough inside a slightly warmed (but turned off) oven to help it rise faster.
- Store properly: Wrap leftover bread in a clean cloth or airtight bag. It stays soft for up to 3 days at room temperature or can be frozen for up to a month.
- Flavor variations: Add herbs like rosemary, thyme, or oregano for a savory twist. For a sweeter version, mix in a bit of honey or cinnamon.
Frequently Asked Questions
1. How can I make my bread extra soft?
Use warm water, avoid over-kneading, and don’t skip the oil. You can also brush the loaf with melted butter right after baking to lock in moisture.
2. Why didn’t my bread rise properly?
This usually happens if the yeast was old, the water was too hot or too cold, or the dough didn’t rest in a warm place. Make sure to activate your yeast correctly and allow enough proofing time.
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, but keep in mind that whole wheat flour absorbs more water and yields a denser loaf. Try replacing only half of the all-purpose flour with whole wheat for a balanced texture.
4. How do I store homemade bread to keep it fresh?
Let the loaf cool completely, then wrap it in a cloth or store it in an airtight container. Avoid refrigeration — it dries bread out faster. Freeze slices if you need long-term storage.
5. Can I make this bread without a loaf pan?
Absolutely! You can shape it into a round boule and bake it on a parchment-lined baking tray. The flavor and texture will remain just as delicious.
Final Thoughts
Once you make this 1kg homemade bread, you’ll never look at store-bought loaves the same way again. Each slice carries the warmth of your kitchen and the reward of your effort — golden, fragrant, and perfectly fluffy.
So, gather your ingredients, roll up your sleeves, and let your home fill with the irresistible aroma of freshly baked bread. Once your friends taste it, they’ll be asking you for the recipe — just as mine did.