homemade baked bread

Homemade baked bread: Fresh from the oven. Image: Toast bread photo created by jcomp – www.freepik.com

Homemade baked bread: Let the fresh scent linger in your home

Be swept away with the comforting fragrance of homemade baked bread coming hot from the oven. Soft, fresh and utterly delicious.

homemade baked bread

Homemade baked bread: Fresh from the oven. Image: Toast bread photo created by jcomp – www.freepik.com

Very few fragrances can compete with the appetising scent of homemade baked bread coming hot from the oven. Fresh bread has an inviting flavour which makes everyone rush to the kitchen for a slice with a thick slather of butter melting into the softness.

Although baking bread at home is not as common as in our grannies’ time due to busy time schedules, baking bread can actually be highly therapeutic. Kneading dough can be an amazing anti-stress therapy. Followed by the comforting smell of your own baked bread in the oven, and you will feel like a new person.

Variations on this homemade baked bread recipe

This recipe includes chilli and coriander to add some delightful flavour. However, this is the opportunity to let your creativity shine through your baking expeditions. Try some chopped nuts, roast garlic, rosemary, cheese or even toasted seeds. Any one of these or a chosen combination will work really well.

When cooled down, wrap your freshly baked bread and store it in a cool, dry place. This way, you will be able to enjoy it over a few days. You can also pop it into the freezer for a few months.

Homemade baked bread recipe

5 from 1 vote
Recipe by Petrus Madutlela Course: SidesCuisine: GlobalDifficulty: Easy
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Fresh bread just smells and tastes like nothing else and when spread with fresh butter it can make you overindulge.


  • 500 g 500 white bread flour

  • 7 g 7 dried, fast-action yeast

  • 50 g 50 butter, softened

  • 2 teaspoon 2 salt

  • 350 ml 350 milk, lukewarm

  • 50 g 50 sugar

  • 1 1 chilli, finely chopped

  • A handful of finely chopped coriander


  • Sift the flour into a large mixing bowl. Add the yeast, salt, sugar and butter. Mix together and stir in the dried yeast.
  • Make a well in the centre of the flour mixture, pour in three-quarters of the milk and use your fingers to mix it all together. Add more milk, a little at a time, until all the dry ingredients are incorporated. The dough should be soft, but not soggy, so be careful when adding the milk. The mix is very sticky, but it will become smoother after kneading.
  • Tip the dough onto a floured work surface and knead for about 10 minutes.  Take the edge of the dough and turn it over with your fingers, push it out with the heel of your hand, turn it a quarter and repeat the entire procedure. Knead it until it’s smooth and springy.
  • Coat the inside of a mixing bowl with a thin layer of oil. Shape the dough into a round shape and put it in a bowl. Cover the bowl with a clean cloth or cling film, and leave for 45 minutes in a warm place to rise.
  • When the dough has risen – it should be about twice the size – heat your oven to 160°C – 180°C (gas mark 4).
  • Now you need to “knock down” the dough and add the flavour. Flour a work surface and plop the dough on top, then sprinkle coriander and chilli. Knead until the air is knocked out, and the dough is smooth. Shape into an oblong form.
  • Place the dough into a lined loaf tin, put it in a large plastic bag and leave to prove until the dough has doubled in size. This will take about an hour. The dough should spring back quickly when you prod it with your finger.
  • Bake in the oven for 30-35 minutes until fully baked. To check, tip over the loaf out onto a wire rack. It should sound hollow if you tap the base.
  • Allow cooling on a wire rack.

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