Why You’ll Love Homemade Bread Recipe
This recipe is wonderfully approachable, even for beginners. It uses basic ingredients you may already have on hand, does not require milk, eggs, or butter in the dough, and can be mixed by hand or with a stand mixer. It also makes two loaves, so you get plenty of fresh bread for meals throughout the week.
Another reason to love it is how versatile it is. You can use it for sandwiches, toast, or simply slice it thick and enjoy it warm from the oven. The dough is straightforward to work with, and the finished bread freezes well, making it a practical recipe to keep in regular rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups warm water (105–115°F)
- 1 tablespoon active dry yeast
- 1/4 cup honey or sugar
- 2 teaspoons salt
- 2 tablespoons oil, such as canola or vegetable oil
- 4 to 5 1/2 cups all-purpose flour or bread flour
Directions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and a small pinch of the honey or sugar. Let it sit for 5 to 10 minutes, until the mixture looks foamy and bubbly.
- Add the remaining honey or sugar, salt, oil, and 3 cups of flour. Mix until combined.
- Add another cup of flour and continue mixing. Then add more flour a little at a time until the dough begins to pull away from the sides of the bowl. The dough should feel smooth and elastic and only slightly sticky.
- Knead the dough for about 4 to 5 minutes in a mixer, or 5 to 8 minutes by hand on a lightly floured surface.
- Lightly grease a large bowl and place the dough inside, turning it once so the surface is coated. Cover and let it rise in a warm place until doubled in size, about 1 1/2 hours.
- Grease two 9×5-inch loaf pans.
- Punch down the dough to release air bubbles, then divide it into two equal portions. Shape each piece into a loaf and place them into the prepared pans.
- Cover loosely and let the dough rise again for 45 minutes to 1 hour, until it has risen about 1 inch above the tops of the pans.
- Preheat the oven to 350°F. Bake for 30 to 33 minutes, until the tops are golden brown and the loaves sound hollow when tapped.
- Remove the bread from the pans and let it cool on a wire rack. For a softer top crust, brush with butter while warm. Let cool before slicing.
Servings and timing
This recipe makes 24 servings and yields 2 loaves of bread.
Prep time: 15 minutes
Cook time: 30 minutes
Rise time: 3 hours
Total time: 3 hours 45 minutes
Variations
A classic cinnamon swirl version is easy to make. After the first rise, roll each portion of dough into a rectangle, sprinkle with a mixture of sugar and cinnamon, then roll it up tightly before placing it in the loaf pans.
You can also turn this into raisin bread by adding raisins to the dough and pairing them with the cinnamon-sugar swirl. For a slightly chewier loaf, use bread flour instead of all-purpose flour. The recipe can also be adapted into other bread shapes, making it a great base recipe to experiment with.
Storage/Reheating
Once fully cooled, store the bread in an airtight container or sealed bag at room temperature for 2 to 3 days. For a little longer storage, keep it in the refrigerator for up to 5 days.
For freezing, you can wrap the baked loaves well and freeze them for up to 3 months. Thaw at room temperature or overnight in the refrigerator before using. Individual slices can also be toasted straight from frozen for quick breakfasts or snacks. The dough itself can be frozen before the second rise if you prefer to bake fresh bread later.
FAQs
Can I make this bread without a stand mixer?
Yes. You can mix the dough in a large bowl with a wooden spoon and knead it by hand. The recipe works well either way.
Can I use instant yeast instead of active dry yeast?
Yes. Instant or rapid-rise yeast can be used as a substitute, though the original recipe is written for active dry yeast.
How do I know if my yeast is still good?
When mixed with warm water and a little sugar, the yeast should become foamy and bubbly within 5 to 10 minutes. If it does not, the yeast is likely inactive.
Can I use bread flour instead of all-purpose flour?
Yes. Either bread flour or all-purpose flour works in this recipe. Bread flour will give the loaf a slightly chewier texture.
Why is my bread dense?
Dense bread is often caused by adding too much flour or using yeast that did not activate properly. The dough should be smooth, elastic, and only slightly sticky.
How do I know when the dough has risen enough?
During the first rise, the dough should roughly double in size. During the second rise, it should come up about 1 inch above the loaf pans before baking.
Can I freeze this bread?
Yes. You can freeze the baked loaves for up to 3 months. The shaped dough can also be frozen before the second rise and baked later.
What should the baked bread look like when done?
The top should be golden brown, and the loaf should sound hollow when gently tapped.
Can I brush the top with butter?
Yes. Brushing the warm loaves with butter gives the crust a softer finish and adds extra flavor.
What is this bread best used for?
This is an excellent everyday white bread for sandwiches, toast, and serving warm with butter, honey, or jam.
Conclusion
This homemade bread recipe is a dependable classic that delivers soft, flavorful loaves with very little fuss. With simple pantry ingredients, easy step-by-step instructions, and plenty of room for variation, it is the kind of recipe every home baker will be glad to keep on hand. Whether you are baking your first loaf or your fiftieth, this bread is a comforting, practical choice that is hard to beat.
