This is my go-to easy homemade bread recipe that always turns out great, uses simple pantry ingredients and makes my house smell amazing. The bread is so fluffy, delicious and is perfect for sandwiches.
An easy homemade bread recipe is the perfect place to start if you want to start making bread from scratch. There’s something so satisfying with making your own bread – it is absolutely amazing. I’ve been making bread since I was a teenager, and this is the recipe I’ve always used. I love experimenting with all kinds of recipes for bread, but when I’m in the mood for simplicity, this is the one I go for.
With just a handful of ingredients and a little time, your house will smell incredible and you’ll be taking out a golden domed loaf of bread out of your oven.
If you want to bring your whole family together, bake a loaf of bread and you’ll have everyone crowding around the kitchen. Whenever I bake a loaf of bread, everyone wants a warm slice with butter and jam. You also can’t go wrong with serving bread with homemade soup. In my eyes, there is nothing more perfect.
- warm water (110-115 degrees)
- dry yeast (active dry yeast or instant yeast) *see note below
- sugar – I’ve often use honey instead of sugar
- oil (olive oil, sunflower oil, avocado oil, vegetable oil, etc.)
- flour – bread flour is best, but all purpose flour will work too
- butter – optional, to brush on top of baked bread
Active Dry Yeast vs. Instant Yeast
They are very similar and can be used interchangeably in recipes. However, active dry yeast needs to be dissolved in warm water first, before using it in a recipe. Instant yeast can be added in dry.
If you’re not sure which yeast you have, just add it to warm water first to be safe. The water should be about 90-110 degrees Fahrenheit. If the water is too hot, it will kill the yeast and your dough won’t rise.
How To Make Homemade Bread
- Dissolve the yeast in the warm water with half of the sugar. (If you’re not sure if your yeast is good, set it aside for about 5 minutes, it should foam up.)
- Mix the liquid ingredients. Pour the water with yeast into a large bowl of a stand mixer. Add the rest of the sugar and the oil.
- Add the dry ingredients. Then, add half the flour, mixing to combine, starting on low speed. Add the rest of the flour and salt and keep mixing, until all the flour is incorporated.
- Knead the dough for at least 5 minutes, up to 10 minutes, if you’re doing it by hand.
- Set the dough aside to rise until doubled in size, anywhere from 30 minutes to 1 hour, depending on the temperature in your home.
- Meanwhile, preheat the oven to 375 degrees Fahrenheit.
- Shape the dough. When the dough has doubled, place the dough on the counter and shape it into a rectangle. It should be roughly the width of your bread pan. Roll it up tightly, starting with the short side until you have a neat loaf. Place it seam side down into your bread pan. (Mine is about 9 X 5 inches)
- Set aside to rise until doubled again. The dough should rise slightly over the edges of the bread pan.
- Bake in the preheated oven for 23-25 minutes.
Helpful Tips and Frequently Asked Questions:
It’s such a bummer if you make the bread dough and then wait and wait and it doesn’t rise.
To check if your yeast is still active, sprinkle the yeast into some warm water (100-110 degrees Fahrenheit) with a little bit of sugar. Set it aside for 5-10 minutes. It should rise and foam up. It’s ready to use! If your yeast doesn’t do that, it’s time to get new yeast.
P.S. Store your yeast in the refrigerator or even your freezer so it stays fresh longer.
Cover the bowl and the bread pan with plastic wrap. You can also brush the top of the dough with oil for extra insurance.
Homemade bread doesn’t have any preservatives in it like store bought bread, so it will not stay fresh as long. (This is never a problem in our family – it’s so delicious, it gets eaten much faster!)
Store the bread in a paper bag or wrapped in a clean kitchen towel if you don’t want it to get softer. It will last at room temperature for a few days.
If you want to keep it fresh longer than 3-4 days, store it in the refrigerator for 7-9 days.
Yes! Bread freezes really well. Make an extra loaf and freeze it, or, cut half a loaf in half if you have a smaller family. Make sure the bread is wrapped tightly, preferably in multiple layer. Freeze for 1-3 months.
Thaw at room temperature. (Remove the bread from the bag/container, wrap it in a towel while thawing, so it absorbs any condensation.)
More Delicious Bread Recipes You Will LovePrint
A Simple Recipe For Homemade Bread
An easy homemade bread recipe that always turns out great, uses simple pantry ingredients and makes your house smell amazing. The bread is so fluffy, delicious and is perfect for sandwiches.
- Prep Time: 1 hour 20 mins
- Cook Time: 25 mins
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf of bread 1x
- Category: Miscellaneous
- 1 cup warm water, (110–115 degrees F)
- 2 1/4 teaspoon dry yeast
- 2 Tablespoons sugar (or honey)
- 2 Tablespoons oil (olive oil, avocado, vegetable, etc.) (plus more oil for brushing the bowl)
- 3 – 3 1/4 cups flour (unbleached all purpose flour or bread flour)
- 1 teaspoon salt
- butter, optional, for brushing on top of bread
- Warm up the water until it’s a nice, bath water temperature. Sprinkle in the yeast and half the sugar. Mix it until the yeast and sugar dissolve. The yeast should get foamy within a few minutes.
- Pour all the liquid ingredients (water, yeast, sugar and oil) into a large bowl of a stand mixer and mix to combine.
- Add half the flour to the bowl and start on low speed and mix the dough with a dough hook attachment, until the it comes together. Ad the remaining flour and salt, gradually increasing the speed and knead the dough for 5-10 minutes.
- Brush the bowl and coat the dough in a little bit of oil, cover the bowl with plastic wrap and set aside to rise until it doubles in size 30-90 min.
- Preheat the oven to 375 degrees.
- When the dough has doubled, place the dough on the counter and shape it into a rectangle. It should be about the width of your bread pan. (I use a 9 X 5 inch bread pan.)
- Roll it up tightly, starting with the short side and then place it seam side down into a greased loaf pan.
- Brush the top of the bread with oil. Cover loosely with plastic wrap or a towel and set aside until the dough doubles once again, 30 minutes to an hour.
- Bake in the preheated oven for 23-27 minutes.
- Take the bread out of the bread pan within 5 minutes and let it cool on a rack. Brush the top of the bread with butter to make it more glossy and to make the crust softer.
- Store the bread, wrapped or in a bag, at room temperature, for 3-4 days. Store in the refrigerator if you need it to last 5-9 days. Bread can also be frozen for 1-3 months.
Keywords: easy homemade bread recipe, how to make bread from scratch