Easy Homemade Bread

Short description

I’ve created an easy homemade bread recipe that delivers a warm, tender loaf with a crisp crust, using minimal ingredients and effort. It’s perfect for when I crave freshly baked bread without making a big fuss.

Why You’ll Love This Recipe

I love this bread because it’s incredibly simple yet satisfying. The dough comes together quickly—no kneading—and it bakes into a loaf that’s soft on the inside with a golden crust. Every time I make it, the aroma fills the house and the loaf disappears fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• active dry yeast

• warm water

• sugar or honey

• salt

• olive oil or melted butter (optional, for brushing)

directions

1. I start by dissolving sugar (or honey) into warm water (about 110°F/43°C), then sprinkle yeast on top. I let it sit for 5–10 minutes until foamy.

2. I whisk together flour and salt in a mixing bowl.

3. Once the yeast is foamy, I stir it into the flour, adding a splash of olive oil or melted butter if I want extra richness. I mix until a shaggy dough forms.

4. I turn the dough onto a lightly floured surface and give it a few folds—just enough to shape it into a round loaf.

5. I place the loaf on a parchment-lined baking sheet, cover it with a kitchen towel, and let it rise in a warm spot for about 30 minutes, until puffy.

6. I preheat my oven to 425°F (220°C).

7. I slash the top with a sharp knife and optionally brush it with olive oil or butter for shine.

8. I bake for 20–25 minutes until the crust is golden and the loaf sounds hollow when tapped.

9. I let it cool for a few minutes before slicing to get a clean crumb.

Servings and timing

I typically bake a small loaf that yields 8–10 slices—great for a small family or week’s worth of sandwiches.

• Prep time: 10 minutes

• Rise time: 30 minutes

• Bake time: 20–25 minutes
  Total time: approximately 1 hour

Variations

• Herb-flecked loaf: Stir in chopped rosemary or thyme for a savory twist.

• Cheesy loaf: Incorporate shredded cheddar or Parmesan into the dough before the final rise.

• Whole wheat version: Replace half the flour with whole wheat for nuttier flavor and added fiber.

• Seeded crust: Brush with water and sprinkle poppy, sesame, or sunflower seeds before baking.

• Garlic bread upgrade: Spread garlic butter on the crust right after it comes out of the oven.

storage/reheating

I store leftover bread in an airtight bag at room temperature for up to 3 days. To revive a slightly stale loaf, I toast or reheat it in a 350°F (175°C) oven for 5–7 minutes—it brings back freshness and aroma beautifully.

FAQs

1. Do I really need to let the dough rise?

Yes—letting it rise gives the loaf its airy texture. I aim for about 30 minutes in a warm spot until the dough doubles in size.

2. Can I use instant yeast instead of active dry?

Absolutely. I just mix it straight into the dry ingredients and skip the proofing step. The loaf rises similarly.

3. What if I don’t have a kitchen towel to cover the dough?

I use a large plate or lightly oiled plastic wrap—just enough to keep the surface from drying out during rising.

4. Can I bake this in a loaf pan?

Yes—if I use a loaf pan, the dough holds its shape and bakes into a taller, sandwich-style loaf. I may bake it a few minutes longer.

5. Is it okay to use whole wheat flour only?

I can, but the loaf may be denser. I often combine half whole wheat with half all-purpose for a lighter, nuttier loaf.

Conclusion

This easy homemade bread recipe has become a staple in my kitchen. With just a handful of ingredients and a little patience, I can enjoy fresh-baked bread any day. It’s perfect for toast, sandwiches, dipping in olive oil, or just eating warm with a bit of butter.