Homemade Bread

I love this Homemade Bread—it’s a soft, golden loaf with a crisp crust and tender crumb. It’s simple to make yet feels so rewarding, perfect for toasting, sandwiches, or just enjoying warm with a pat of butter.

Why You’ll Love This Recipe

I adore how this bread turns out with minimal fuss—just flour, yeast, water, salt, and a bit of time. Kneading the dough is almost therapeutic, and the aroma when it bakes is unbeatable. It tastes fresh, warm, and truly homemade.

Ingredients

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

• All-purpose flour (or bread flour)

• Active dry yeast

• Warm water

• Granulated sugar or honey

• Salt

• Olive oil or melted butter (optional for richness)

Directions

1. I start by dissolving the yeast and sugar (or honey) in warm water (around 110 °F/43 °C) and let it sit for about 5–10 minutes until it becomes foamy.

2. In a large bowl, I mix the flour and salt together.

3. I pour in the yeast mixture (and olive oil or melted butter, if using) and stir until a shaggy dough forms.

4. I turn the dough onto a lightly floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.

5. I shape the dough into a ball, place it in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm spot for about 1–1½ hours or until doubled in size.

6. Once risen, I punch down the dough gently, shape it into a loaf (or rolls), and place it in a greased loaf pan or baking sheet.

7. I cover it again and let it rest for another 30–45 minutes, until it puffs up.

8. I preheat the oven to 375 °F (190 °C). Just before baking, I slash the top of the loaf with a sharp knife or razor blade to help it expand evenly.

9. I bake for 25–30 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom.

10. I remove the bread and let it cool on a wire rack—best to wait until it’s mostly cool before slicing so the crumb sets properly.

Servings and Timing

• Servings: 1 standard loaf (about 12 slices)

• Prep Time: 15 minutes

• First Rise: 1–1½ hours

• Second Rise: 30–45 minutes

• Bake Time: 25–30 minutes

• Total Time: Approximately 2½–3 hours (including rises)

Variations

• Whole wheat: I replace half of the all-purpose flour with whole wheat flour for nuttier flavor.

• Herb-infused: I knead in dried rosemary, thyme, or garlic powder for extra aroma.

• Cheesy loaf: I fold in shredded cheese (cheddar or Parmesan) before the final rise for melty pockets.

• Seeds on top: I brush the loaf with water or egg wash and sprinkle sesame seeds, oats, or poppy seeds on top.

• No-knead version: I let the dough rest for 12–18 hours at room temperature instead of kneading—turns out rustic and flavorful with minimal effort.

Storage/Reheating

I store the cooled loaf in a bread bag or lightly wrapped in foil at room temperature for up to 3 days. To refresh the crust, I reheat slices in a 350 °F oven for about 5 minutes. I also freeze sliced bread and toast directly from the freezer.

FAQs

How can I tell if the yeast is still active?

I proof it by mixing with warm water and a bit of sugar—if it becomes bubbly and frothy within 10 minutes, it’s active and good to use.

Can I use instant yeast instead?

Yes—I can mix instant yeast directly into the flour without proofing, and it works beautifully.

Why does my bread come out dense?

Dense bread often means the dough didn’t rise enough, was under-kneaded, or the yeast was old. I make sure it doubles in size each rise and that the dough feels smooth and elastic.

Do I need to let the bread cool before slicing?

Yes—cooling helps the crumb set. If I slice too early, the texture can become gummy.

Can I bake this in a Dutch oven?

Absolutely—I preheat the Dutch oven, place the shaped dough inside, cover, and bake. This method gives great oven spring and a crispy crust.

Conclusion

I find this Homemade Bread is my favorite everyday loaf. With just simple ingredients and a bit of patience, I get fresh, warm bread that fills my kitchen with comfort. Whether toasted, sandwiched, or enjoyed plain, nothing beats the taste and satisfaction of baking your own bread.