Homemade Bread Recipe

Why You’ll Love This Recipe

Homemade Bread is warm, soft, and perfectly golden with a chewy crust and fluffy interior. Made with pantry staples and no special equipment, this classic loaf is ideal for sandwiches, toast, or simply slathering with butter. It’s easy enough for beginners and satisfying for seasoned bakers—there’s nothing like the smell of fresh bread from your own oven.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose or bread flouractive dry yeastwarm water (110°F/45°C)granulated sugarsaltvegetable oil or melted butter

directions

In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.

Stir in salt and oil, then gradually add flour, one cup at a time, mixing until a dough forms.

Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Punch down the dough and shape into a loaf. Place in a greased 9×5-inch loaf pan.

Cover and let rise again for 30–40 minutes, until the dough has risen just above the rim of the pan.

Preheat your oven to 375°F (190°C).

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

Remove from pan and cool on a wire rack before slicing.

Servings and timing

This recipe yields 1 standard loaf (about 12 slices).Preparation time: 15 minutesRising time: 1.5–2 hoursBaking time: 30–35 minutesTotal time: 2.5–3 hours

Variations

Use honey instead of sugar for natural sweetness.

Add herbs like rosemary or thyme for a savory twist.

Stir in shredded cheese or seeds for flavor and texture.

Brush the top with melted butter for a soft crust or egg wash for shine.

Use whole wheat flour for a heartier loaf (may need additional moisture).

storage/reheating

Store bread wrapped in foil or an airtight container at room temperature for up to 4 days.Refrigerate for up to 1 week, but it may dry out slightly.Freeze for up to 2 months. Slice before freezing for easy thawing.Toast or warm slices in the oven or toaster for best results.

FAQs

Can I use instant yeast?

Yes, skip the proofing step and mix directly with dry ingredients.

Why didn’t my dough rise?

Check that your yeast is fresh and water temperature isn’t too hot or cold.

Can I knead the dough in a stand mixer?

Yes, knead with a dough hook on medium-low for 6–8 minutes.

How do I know the bread is done?

The loaf should be golden and sound hollow when tapped on the bottom.

Can I make rolls instead?

Yes, divide the dough into balls and bake at 375°F for 20–25 minutes.

Can I add mix-ins?

Yes, fold in raisins, nuts, or cheese during shaping.

What flour is best?

Bread flour gives a chewier texture, but all-purpose works great too.

How do I get a soft crust?

Brush with butter after baking and cool under a towel.

Can I make this vegan?

Yes, use plant-based oil or butter and skip dairy ingredients.

Do I need a loaf pan?

No, you can bake it free-form on a baking sheet as a rustic boule.

Conclusion

Homemade Bread is a timeless kitchen staple that’s simple to make and endlessly rewarding. With a few basic ingredients and a bit of patience, you can create a fresh, delicious loaf that fills your home with warmth and your table with comfort. Bake it once, and you’ll never go back to store-bought.

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