Homemade Bread Recipe

This BEST Homemade Bread Recipe makes the most deliciously fluffy loaf of white bread. It tastes so much better than store-bought!

Nothing beats delicious homemade bread! If you love a good homemade bread recipe, you’ll also love our French Bread, White Bread Recipe and Banana Bread recipes.

Homemade bread recipe sliced up on a cutting board.

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 Bread, to pillowy soft rolls.

My very favorite kind of bread, though, is a fluffy white loaf of Homemade Bread.

I taught myself to bake perfect bread, and it has totally changed my life! It’s perfect for morning toast, sandwiches, or a batch of French Toast.

As long as you plan ahead a little for the rise times, it’s really not very much work, and well worth the effort.

Cost Effective and Healthier

I can find a cheap loaf of bread at the grocery store, but it comes with a long list of ingredients – some of which I cannot even pronounce.

If I want to buy bread with quality ingredients, then I’m spending 3-4 times more, especially if I’m shopping at local bakeries or buying artisan bread.

Making this Homemade Bread Recipe will cost about $1.25 worth of ingredients per loaf and I get to control exactly what ingredients I use! 

Homemade bread yeast mixture in mixing bowl.

How to Make Bread

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.

YEAST. In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar.

COMBINE. When the yeast mixture is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix with a dough hook until smooth.

KNEAD. 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 for 5-7 minutes, until smooth, then roll into a ball.

rising + proofing

RISE. Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. (Use olive oil or cooking spray to coat the bowl.) Let rise one hour, or until doubled.

SHAPE. When the dough has risen, punch it down gently and divide it in half. On a slipmat or lightly floured surface, 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.

2ND RISE. Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½-1 inch higher than the top of the pan.

Dough cut in half and placed in two balls on a Silpat.

Proofing tips

The most time-consuming part of bread making is letting it rise – twice. It is also one of the most important steps to ensure you get the best bread texture.

Here are a few tips when you proof the dough. It’s best to use a heatproof glass or metal bowl: 

Oil the bowl before adding the dough to rise. This will keep it from sticking when it is dumped out and shaped.

Cover the bowl. Lock in moisture by covering the bowl with a piece of oiled plastic wrap, unless otherwise noted.

Air temperature can affect the proof time. A warmer environment will allow the dough to rise faster. A cooler area will slow down the process.

A quicker proof time. Create a warmer environment and reduce the amount of time it takes to rise in a few different ways:

  • Preheat your oven to 200°F then turn it OFF. Place the dough in an oven-safe bowl and cover it with a warm damp tea towel. Stick it in the oven until the dough has doubled in size.
  • Heat up a bowl of water. Put the bowl of dough on top of the hot water bowl, making sure that the water doesn’t touch the bowl of dough.
  • Heat up an electric heating pad and cover it with a towel. Place the bowl of dough on top.
  • Place the bowl of dough near a warmer area in your home such as a fireplace or warm slow cooker. 

Doneness. Visually observe when the dough has doubled in size and use that as an indicator of doneness.

To further tell if the bread has been proofed just right, poke your finger into the top of the dough.

  • Bounces back immediately – continue proofing.
  • Doesn’t bounce back at all – it is over-proofed.
  • Bounces back halfway – it’s perfect!

Baking homemade bread

PREP. Preheat the oven to 375°F.

BAKE. Bake for 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?

COOL. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.

Slice when bread is cool!

Cut as thin or thick as you wish. Use a bread knife with a serrated edge that is long enough to make a sawing motion. Do not push down to cut the bread. Instead, saw the bread using the whole length of the knife with light pressure.

Although I’m often so hungry for warm bread that I eat it hot! My favorite way to eat it is warm from the oven, smothered with fresh Honey Butter.

Even if you’re a bread novice, you should definitely give this easy recipe a try!

Homemade bread dough proofed in bread pans.

all things flour

Bread Flour comes in both whole wheat and white versions and has a higher percentage of protein than all-purpose flour. This protein produces extra gluten strands which trap air and produce the airy and chewy texture perfect for bread.

  • Make your own bread flour substitution by measuring out 1 cup (4 ½ oz) of all-purpose flour.
  • Remove 1½ teaspoons of the flour and replace it with 1½ teaspoons of vital wheat gluten.
  • Sift and use this mixture whenever a recipe calls for bread flour.

If you don’t have bread flour and can’t make your own substitution use all-purpose flour. Just note that it won’t have as chewy of a texture. 

Whole wheat flour. Wheat flour especially can yield heavier bread. If you wish to use whole wheat flour it is suggested to use white wheat bread flour. You can also combine ½ wheat flour with ½ white flour.

Heavy and dense bread. A few common reasons that bread turns out heavy and dense include:

  • Adding too much flour. It’s always best to scoop the flour into the measuring cup with a spoon and level it off. Be mindful of how much flour you add while kneading.
  • Under or over proofing. It is really important that the dough rises well. If you don’t allow it to rise long enough it will be dense. If you proof it for too long, it will fall and also become dense. 

Top homemade bread with:

Easy bread recipe baked and on cooling racks.

Repurpose your Homemade Bread

Us this bread in some of our favorite recipes:

Make croutons. Check out our Homemade Caesar Salad Croutons recipe!

Make bread crumbs. Let 1 loaf of bread dry out and become more firm.

  1. Use a food processor to blend the crumbs evenly – do not over-process.
  2. Melt ½ cup butter in a large pan and add the crumbs along with some salt and pepper.
  3. Stir until evenly coated. Keep stirring until crumbs sound like sand.
  4. Let cool and store in Ziploc bags with zipper seals for up to 6 months!
Homemade bread slices and loaf on cutting board.

Storing info

STORE. Cool completely and place in a Ziploc bag or wrap in foil. This Homemade Bread Recipe should last 2 to 3 days stored at room temperature.

FREEZE. 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, 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 an entire loaf for soup night, or for sandwiches for school lunches.

FREEZE the bread dough. Add twice as much yeast to compensate for any yeast that will die in the freezer.

  • Allow the dough to rise the first time, then shape it into loaves and place them into greased bread loaf pans or directly on a greased baking sheet.
  • Place them in the freezer and freeze until solid.
  • Wrap each loaf with plastic and again with aluminum foil. Label and freeze for up to 6 months.

To bake – unwrap and place in a greased bread pan. Cover with an oiled piece of plastic wrap. Allow it to thaw for several hours and then rise until it is about doubled in size. Bake according to recipe directions. 

This White Bread Recipe is everything that white Homemade Bread should be! It is soft and full of flavor.

Homemade bread recipe close up image with slices on cutting board.

For more bread recipes, check out:

Homemade Bread Recipe

4.97 from 502 votes
This BEST Homemade Bread Recipe makes the most deliciously fluffy loaf of white bread. It 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 2 hours 45 minutes
Servings 20 slices
Calories 159 kcal
Author Lil’ Luna

Ingredients

  • 2 1/4 tsp active dry yeast (1 packet)
  • 2 1/4 cups warm water
  • 1/4 cup sugar
  • 1 tbsp salt
  • 2 tbsp vegetable oil
  • 5 ½ – 6 1/2 cups bread flour
  • butter for topping (optional)

Instructions
 

  • 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 for 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 it 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 for one hour, or until the dough is ½ – 1 inch higher than the top of the pan.
  • Preheat the oven to 375°F. Bake for 30-35 minutes or until 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.

Video

For more delicious recipes by Alicia, head on over to The Baker Upstairs.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Quick question, on your recipe it says 5 1/2 – 6 1/2 cups of flour , how much do you use 5 or 6?
    thanks , I really want to make this bread as it uses not milk and this will be perfect for my grandchildren as one of them has a milk issue.
    Have a great day
    Ann

    1. Hi Ann I think she means that the amount of flour depends on the weather. When I make bread if’s raining I use more flour and hot days I use less. Start with 4 cups and slowly add 1/2 cup at a time until it’s slightly sticky.

      1. Everything thing is listed up above. A section that says “Homemade Bread Recipe.” Maybe you are just overlooking it.

    2. Yep, it depends on weather, altitude, temperature, etc. So I’d say start with the smaller amount and then add more as needed. You can always add more if it’s too sticky. But if too much is added the bread will be dense.

  2. 5 stars
    Dear Kristyn,

    In South Africa, Ouma Brood (“Granny Bread”) is a heritage bread widely loved throughout the country. Of course, as with most things, the commercial versions resemble yet don’t equal the authentic, freshly home-made-with-love version that I recall from my childhood. This recipe is the closest I’ve encountered so far and boy, have I baked dozens (and then some)! To honour the size of a traditional Ouma Brood, I baked a single, large loaf of bread at the recommended pre-heated temperature for 45 minutes.

    Thank you for a wonderful recipe that transported me on a trip down memory lane. I followed the recipe without substitute or adjustment and only required 5½ cups of flour for a soft, pliable dough which turned out phenomenally well. I do recommend readers to brush the top with butter – it results in a deliciously chewy crust which compliments the sweetness of the crumb so very well. True to tradition, we had ours fresh from the oven with butter, home-made apricot jam and sweet tea. It remains a fact that the simplest, most humble of dishes remain the noblest of treats!

  3. So where does it list the ingredients? How much salt, sugar oil, and so forth? Can’t make it without those>

  4. 5 stars
    I love this bread!!! I love a bread that has good structure and has a little chew to it. That makes it perfect for dipping in olive oil and herbs. I do have a question. I want to add herbs to this bread because I’m using a loaf to dry out for dressing. What stage should I add the herbs?

  5. 5 stars
    Hello!
    I am Jane from Tanzania. Yesterday I learnt about your home made bread recipe and tried it step by step as you indicated and it turned out something I never expected. the bread was so soft and tasty with good texture inside. No words can express my sincerely thanks to you.

  6. 5 stars
    One of the best and easiest bread recipes- and it makes TWO loaves! My teen makes this often and it’s easy enough she can do it on her own. Perfect for sandwiches, garlic bread, or just on its own.

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