Homemade Bread Recipe

There’s nothing quite like the smell of homemade bread baking in the oven. This classic bread recipe is simple, reliable, and perfect for beginners. I love how soft and fluffy the inside turns out, with a golden crust that slices beautifully. Whether I use it for sandwiches, toast, or just warm with butter, this bread always hits the spot.

Why You’ll Love This Recipe

I love this recipe because it’s straightforward and uses basic pantry ingredients. The dough is easy to handle, and the results are consistently soft and flavorful. Making bread from scratch gives me control over every ingredient—no preservatives or mystery additives. Plus, it’s deeply satisfying to watch the dough rise and turn into a warm, homemade loaf.

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

• Warm water

• Active dry yeast

• Granulated sugar

• Salt

• Unsalted butter or vegetable oil

Directions

1. I begin by mixing warm water (around 110°F) with sugar and yeast in a large bowl. I let it sit for 5–10 minutes until the top gets foamy, which tells me the yeast is active.

2. I add salt and melted butter or oil to the mixture, then gradually stir in the flour—one cup at a time—until a dough starts to form.

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

4. I place the dough in a lightly greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.

5. I punch down the dough to release air, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.

6. I cover the pan loosely and let the dough rise again for 30–45 minutes until it crowns slightly over the top of the pan.

7. I bake the bread at 350°F (175°C) for 30–35 minutes, or until golden brown and it sounds hollow when tapped.

8. I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

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

Variations

• I sometimes brush the top with melted butter right after baking for a softer crust.

• Swapping a cup of flour with whole wheat flour gives it a heartier texture.

• A touch of honey instead of sugar adds subtle sweetness.

• I’ve added herbs like rosemary or garlic powder for a savory twist.

Storage/reheating

I store the bread at room temperature in a plastic bag or wrapped in a clean towel for up to 3 days. For longer storage, I slice and freeze the loaf, then toast slices directly from the freezer. To reheat, I wrap a slice in foil and warm it in the oven or toast it for a crispy finish.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I use instant yeast by mixing it directly into the flour and skipping the proofing step.

How do I know if I’ve kneaded the dough enough?

The dough should be smooth and elastic. If I press it lightly, it should spring back.

Why didn’t my bread rise?

The yeast might have been old, or the water too hot or too cold. I always check that the yeast is fresh and the water is around 110°F.

Can I double this recipe?

Absolutely. I’ve made two loaves by doubling all the ingredients—just make sure to divide the dough evenly and use two pans.

What kind of flour is best?

All-purpose flour works well, but bread flour gives a slightly chewier texture due to higher protein content.

Conclusion

Making homemade bread is a simple and satisfying process that yields delicious results every time. I love the ritual of kneading the dough, watching it rise, and pulling a warm loaf from the oven. Once I started baking my own bread, I realized just how rewarding and easy it is to create something so wholesome and comforting from scratch.

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