BEST Homemade Bread Recipe

The BEST Homemade Bread recipe – the most delicoius, most fluffy loaf of homemade white bread! Tastes so much better than store bought and is easy to make too.

Nothing beats delicious, homemade bread! If you love homemade breads, you’ll also love our French bread, cinnamon bread and banana bread recipes.

Homemade bread recipe - sliced up

Easy Bread Recipe – a family fav!

I have to confess, I’m kind of a bread addict. I love any kind of bread, from tender and flaky biscuits, to french breads, to pillowy soft rolls. My very favorite kind of bread, though, is a fluffy white loaf of homemade bread.

Years ago, I taught myself to bake perfect bread, and it has totally changed my life! I make most of my family’s bread these days, and I love that it not only tastes better than store-bought, it’s also super easy and makes me feel accomplished. As long as you plan ahead a little for rise times, it’s really not very much work, and well worth the effort.

I have to confess, though, I was terrified to try making bread for the first time all those years ago. I had several failures in a row, and was convinced that I would never master even a basic loaf. Have no fear, though! I’m here to share all my best bread-making tips with you and show you that this is an easy bread recipe.

It’s really a simple process, once you get a feel for it, and in no time, you’ll be a bread baking expert too!

Homemade bread dough mix in mixing bowl

How to Make Homemade Bread

My first tip: start with good yeast! If your yeast is old or dead, your bread is going nowhere fast. I store my yeast in the fridge at all times, and that helps to keep it fresh. Dissolve the yeast in warm water with a little pinch of sugar. If it isn’t bubbly and foamy within about ten minutes, ditch it and start again with fresh yeast.

Once your yeast is bubbly, you’ll add just a few more basic ingredients to form the dough. I’ve found over time that my favorite bread recipes are those with the simplest ingredients!

The key at this point is to not add too much flour. It definitely helps to add the flour a little at a time. I like to add a little over half of the flour at first, then add the remaining flour ½ cup at a time, until the dough reaches the right consistency. It’s easy to add more flour, but pretty much impossible to correct when you’ve added too much. You’ll want a dough that’s smooth and slightly tacky to the touch, but not overly sticky, and that can be easily rolled into a ball.


You’ll let the dough rise for an hour, then divide it into two equal size balls. I’m neurotic, so I always use a kitchen scale to make sure they’re the same size, but you can definitely just eyeball it!

Roll each ball of dough out into a long rectangle about eight inches wide, then roll up into a cylinder starting at the short edge. I’ve found that rolling the dough up this way really helps with the texture and shape of the finished loaves.

Place the loaves seam side down into two bread pans, cover with plastic wrap, and let rise again for about an hour.

The dough is ready to bake when it has puffed up over the side of the pan about ½ – 1 inch.

White Bread Recipe

How Long to Bake Bread?

Bake 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped. I like to brush my loaves with a little melted butter after baking, but it’s totally optional. I like that it helps to soften the top crust just a little, and a little extra butter is always a good thing, right?

Letting the bread cool before slicing makes it easier to get smooth, uniform slices (although I’m often so hungry for warm bread that I eat it hot anyway).

Homemade Bread Recipe

How to Store + Freeze Homemade Bread

How to STORE homemade bread? Let the bread cool completely and place in Ziploc bag or wrap in foil. The homemade bread should last 2 to 3 days stored at room temp.

How to FREEZE homemade bread? If you’re wanting to save the bread for later, it freezes beautifully! I like to slice the loaf all the way through, place it in a plastic bread bag, and freeze it as soon as it has cooled completely.

To THAW it, just pop the loaf in the fridge for a few hours. I love that I can pull out a few slices as needed for toast, or pull out a full loaf for soup night or when I’m making sandwiches for school lunches.

Easy bread recipe


Can you use all-purpose flour? Yes! We prefer to use bread flour if we have it, but all-purpose works too.

How to make bread crumbs from homemade bread? Let the 1 loaf of bread dry out and become more firm. Then use a food processor to blend the crumbs evenly – do not over process. Melt ½ cup butter in a large pan and add the crumbs along with some salt and pepper – stir until evenly coated. Keep stirring until crumbs sound like sand. Let cool and store in Ziploc bags with zipper seals for up to 6 months!

How to make croutons? Check out our Homemade Caesar Salad Croutons recipe!

Homemade bread recipe

This white bread recipe is so soft, tender, and flavorful. It’s everything that white bread should be! My favorite way to eat it is warm from the oven, smothered with fresh honey butter. Yum! Even if you’re a bread novice, you should definitely give this easy recipe a try!

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Homemade Bread Recipe

4.94 from 310 votes
Basic Homemade Bread - the best, most fluffy loaf of homemade white bread! Tastes so much better than store bought!!
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Let Rise 2 hours
Total Time 45 minutes
Servings 20 slices
Calories 159 kcal
Author Lil' Luna


  • 2 1/4 tsp active dry yeast (1 packet)
  • 2 1/4 cups warm water
  • 1/4 cup sugar
  • 1 tbsp salt
  • 2 tbsp oil
  • 5 1/2 - 6 1/2 cups bread flour
  • butter for topping (optional)


  • In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
  • Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead 5-7 minutes, until smooth, then roll into a ball.
  • Place the dough in an oiled bowl, turn over once to coat the top with oil and cover with plastic wrap. Let rise one hour, or until doubled.
  • When the dough has risen, punch it down gently and divide in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with remaining dough.
  • Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise one hour, or until the dough is ½ - 1 inch higher than the top of the pan.
  • Preheat the oven to 375. Bake 30-35 minutes, or the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.


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About the Author

Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

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Recipe Rating


  1. 5 stars
    I love the text of the dough. Im 60 y old and ive used a lot of recipies before. I really like this one. One plain and one garli jalapeno cheese bread.

      1. My bread comes out amazing except my crust is thick and hard! What am I doing wrong? I love the texture of my bread but my crust never comes out like in your picture.

  2. 5 stars
    Hi,your recipe is amazing.I have prepared it several times and my familY love it.Is it ok to use regular all purpose flour instead of bread flour?

  3. 5 stars
    Hi!! This is the first time I bake bread and I’m glad I used this recipe. First of all, I don’t kNOW anything about baking bread. However, I already had the basic ingredients because I wanted to start baking bread, specially during the Pandemic. I picked out three different recipes (from different sites) and, to be honest, the reason I chose this one was because it’s the prettiest site (again, I don’t know anything about baking bread). LET ME TELL YA’ – this bread came out delicious, extremely fluffy, and amazing!!! Iwill keep using this recipe. Thanks so much for sharing it.

  4. 5 stars
    I had to use plain flour. It worked also. When I can biy bread flour, I’ll try it to compare also. A friend said plain flour is ok also. She makes sourdough bread each week from a starter and it is delicious. I appreciaye your website to learn from during my free time. P. Bailey

  5. I have a question: Can I use Raopid-Rise dry yeast? And if so, does it decrease the rising time? or change anything else in the recipe? i am new to bread making, but very eager to get going on this recipe.

    1. Honestly, I’m not sure. I stick to what I know & haven’t tried. I would do a lot of googling before you try.

  6. 5 stars
    I used instant yeast and it worked perfectyl fine. Made two batches and first time added alittle too much flour still edeible . 2nd batch perfect!!! First time making bread . Sixty three its about time, always imtimidated me . So Yeah iIt was easy and I enjoyed it more then I thought. I actually made the biscuits. So Thanks Great receipe and easy.
    Everyone should do it aleast once. I’ll be doing it often.

  7. 5 stars
    My kids absolutely love This Bread! I actually have not made it On purpose bc they eat too much of it. Everyone who I have made it for loves it too. Also, the riae of the bread also depends how high your containers are. I bought two that are higher and two that are lower. The lower one uiels smaller breads and the higher ones yields higher/larger breads. All of them are yummy

  8. 5 stars
    I just came across your recipe and am trying it now! I love the simplicity of it. I was wondering though, does it matter which type of oil you use?

  9. 5 stars
    This is a really good, basic white bread! It’s nothing exciting flavor wise, but it is delicious and the texture is light and fluffy. I ended up needing to add 7-7.5 cups of flour, which might be because it’s a very snowy, wet day here in Idaho. I also had to bake it closer to 45 minutes. I used instant yeast and mixed it right in with the dry ingredients before adding the water and oil. I’m planning to freeze one loaf to use later. I’ll definitely make this again!

  10. 5 stars
    My family is LOVING this bread! I can’t keep it in the house. With everyone but me (I work at an elementary school) at home they are just plowing through the loaves. There is no time during the week to come home and make more bread. Do you think I could double the batch?

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