Name: Easy Homemade Bread
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 3 1/2 to 4 cups all-purpose flour; 1 1/4 cups warm water (about 110°F); 2 1/4 tsp active dry yeast (1 packet); 2 tbsp granulated sugar; 1 1/2 tsp salt; 2 tbsp vegetable oil or melted butter

This easy homemade bread recipe is perfect when I want fresh, warm bread without a complicated process. With just a handful of pantry staples and a little patience, I can bake a soft, fluffy loaf with a golden crust that’s perfect for sandwiches, toast, or enjoying warm with butter.

Why You’ll Love This Recipe

I love this recipe because it’s beginner-friendly, uses simple ingredients, and doesn’t require any fancy equipment. The dough comes together quickly, and the texture is light, airy, and delicious. There’s something so rewarding about baking bread from scratch—it fills the house with a comforting aroma and delivers a loaf that’s far better than store-bought.

Ingredients

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

All-purpose flour
Warm water
Active dry yeast
Granulated sugar
Salt
Vegetable oil or melted butter

Directions

I begin by combining warm water (around 110°F), sugar, and yeast in a large mixing bowl. I let it sit for 5–10 minutes until it’s foamy on top.
Once the yeast is active, I add the oil, salt, and about half of the flour. I stir until combined, then gradually add the rest of the flour until a dough forms.
I knead the dough on a floured surface for about 8–10 minutes until smooth and elastic.
I place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
After the first rise, I punch down the dough and shape it into a loaf.
I place it in a greased 9×5-inch loaf pan, cover it again, and let it rise for another 30–40 minutes.
I bake it at 350°F (175°C) for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
I let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, yielding about 10–12 slices. It takes approximately 15 minutes to prep, 1.5 to 2 hours to rise, and 30–35 minutes to bake—around 2.5 to 3 hours total.

Variations

I’ve swapped half the flour with whole wheat flour for a more wholesome version.
A tablespoon of honey instead of sugar adds a mild sweetness I enjoy.
I sometimes add herbs like rosemary or garlic powder to the dough for extra flavor.
A sprinkle of oats or sesame seeds on top before baking makes a nice crust.

Storage/reheating

I store the bread wrapped in a clean towel or plastic bag at room temperature for up to 3 days. For longer storage, I slice the loaf and freeze the slices in a zip-top bag. When I want a piece, I toast it directly from the freezer or warm it in the oven.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I use instant yeast by mixing it directly into the dry ingredients and skipping the proofing step with warm water.

Do I need a stand mixer to make this bread?

Not at all. I usually knead the dough by hand, and it works just as well.

How do I know when the dough is kneaded enough?

The dough should be smooth, elastic, and slightly tacky. When I press it with my finger, it should spring back.

Why is my bread dense?

It could be under-kneaded or not risen long enough. I always make sure to let the dough double in size before baking.

Can I add mix-ins like cheese or seeds?

Definitely. I’ve added shredded cheese, sunflower seeds, or even chopped nuts for a fun twist.

Conclusion

This easy homemade bread recipe proves that baking bread doesn’t have to be intimidating. With just a few ingredients and a little time, I can enjoy a fresh, warm loaf that’s far more satisfying than anything store-bought. Once I made this bread, it became a regular part of my weekly routine.