Easy Homemade Bread - Bake Albanian Bukë Shtëpie Today

Ever dreamt of the aroma of fresh baked bread filling your kitchen, but felt intimidated by the process? Meet Bukë Shtëpie, the incredibly soft, everyday Albanian home bread that’s perfect for tearing, dipping, and making the best sandwiches. This isn't just any homemade bread recipe; it's a culinary journey to the heart of Albania, made simple for your US home oven. We promise one easy, reliable recipe – no fancy equipment needed, just pure, delicious results every time.
If you’re searching for an easy homemade bread recipe, want a real traditional Bukë bread like you'd find in Albanian homes, or just want to learn how to make one good, simple loaf from scratch, you’ve come to the right place. This recipe is your gateway to the satisfying world of making bread at home, bringing a taste of the Mediterranean to your table. Get ready to impress yourself and everyone around you with this simple, yet profoundly delicious, loaf of bread.
Ideal for: Soups, beans, cheese, breakfast, or as a side with any mediterranean meal recipes.

Ingredients

• Bread Flour or All-Purpose Flour: 3 cups (360-390g)
• Instant or Active Dry Yeast: 2¼ teaspoons (7g)
• Warm Water: 1 cup (240ml), between 105-115°F (40-46°C)
• Milk (whole or 2%): ¼ cup (60ml), warm
• Olive Oil (preferably Albanian or Mediterranean): 2 tablespoons (30ml), plus extra for oiling the bowl
• Unsalted Butter (melted): 1 tablespoon (15g)
• Granulated Sugar: 1 tablespoon (12g)
• Salt: 1 teaspoon (6g)

Directions

1. Proof the yeast & warm the liquidsIn a large mixing bowl, combine the warm water (105-115°F / 40-46°C – it should feel comfortably warm, not hot, to the touch), sugar, and yeast. If using active dry yeast, let it sit for 5-10 minutes until it becomes foamy and bubbly. This "proofing" shows your yeast is alive and ready to work! If nothing happens, your yeast might be old or the water too hot/cold, and you'll need to start with fresh yeast. If using instant yeast, you can proceed to the next step immediately, though a quick proof doesn't hurt. Stir in the warm milk, olive oil, and melted butter.
2. Mix the doughIn a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the liquid mixture, stirring with a sturdy spoon or a stand mixer on low speed until a shaggy, somewhat sticky dough forms. Make sure all the flour is incorporated, but don't worry if there are still some dry bits at the bottom of the bowl; that's okay before kneading. The texture should be like slightly sticky Play-Doh.
3. Knead (by hand or mixer, same dough)
   1. By hand: Turn the shaggy dough out onto a lightly floured surface. Knead for about 8-10 minutes, pushing the dough away from you with the heels of your hands, then folding it back.
   2. With a stand mixer: Attach the dough hook and knead on low-medium speed for about 6-8 minutes.
   The dough is ready when it looks smooth and elastic, and feels soft and still a little tacky (it shouldn't stick aggressively to your hands or the bowl). A simple "windowpane test" involves gently stretching a small piece of dough; if you can stretch it thin enough to see light through it without tearing, it's perfectly kneaded.
4. First riseLightly oil a clean large bowl. Shape the kneaded dough into a ball and place it in the oiled bowl, turning it once to coat the top. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm spot (around 70-75°F / 21-24°C is ideal) for 60-90 minutes, or until it has visibly doubled in size. To check if it's ready, gently poke two fingers into the dough; if the indentations remain, it's good to go.
5. Shape: rolls or one pan loaf (same dough, same bake)Gently punch down the risen dough to release the air.
   1. For pull-apart rolls: Lightly grease a 9x13-inch baking pan. Divide the dough into 12-16 equal pieces (each about the size of a small lemon). Roll each piece into a smooth ball and arrange them in the prepared pan.
   2. For one simple loaf: Lightly grease a standard loaf pan. Shape the dough into a log that fits snugly into the pan.
   This versatile dough works for both shapes, baking at the same temperature.
6. Second riseCover the shaped dough (in the pan) loosely with plastic wrap or a kitchen towel. Let it rise again in a warm spot for about 20-30 minutes, or until it looks visibly puffy and slightly increased in size. It won't necessarily double like the first rise, but it should look light and airy. If you gently shake the pan, the dough should jiggle slightly.
7. Bake with gentle steamPreheat your oven to 375°F (190°C) with a rack in the middle. For an optional touch of steam (which helps create a beautiful crust), place an oven-safe dish with about ½ cup of hot water on the bottom rack of your oven as it preheats.Bake for 20-30 minutes, or until the bread is a beautiful pale golden to light brown on top. For rolls, this might be closer to 20-25 minutes, while a single loaf may take 25-30 minutes. The bread is done when it sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the internal temperature should reach 200-210°F (93-99°C).
8. Cool & serveCarefully remove the bread from the oven and transfer it from the pan to a wire cooling rack immediately. Let it cool for at least 15-20 minutes before slicing or tearing. This cooling period is crucial as it allows the internal steam to redistribute, resulting in a perfect texture. Serve your fresh made bread with feta cheese, a drizzle of mediterranean olive oil, your favorite soups, stews, or simply with butter for a delightful breakfast.