BEST Homemade Bread Recipe

Homemade Bread

Easy Bread Recipe

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.

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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!

Basic Homemade Bread - the best, most fluffy loaf of homemade white bread! Tastes so much better than store bought!!

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 1/2 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.

White Bread Recipe

The dough is ready to bake when it has puffed up over the side of the pan about 1/2 – 1 inch.

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?

Homemade Bread Recipe

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).

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.

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 1/2 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!

Easy 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!

For more bread recipes, check out:

White Bread Recipe Video Instructions:

 

 

Homemade Bread Recipe

4.93 from 88 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 23 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 oil
  • 5 1/2 - 6 1/2 cups flour
  • butter for topping (optional)

Instructions

  1. 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.

  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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

Basic Homemade Bread - the best, most fluffy loaf of homemade white bread! Tastes so much better than store bought!!

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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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Comments

  1. If I wanted to freeze one of the doughs for later use should I do that after letting it rise the first time or what do you reccomend?

      1. Freeze it after the first rise. Gently punch it down then freeze. Let it thaw in the pan on the counter. When it has thawed and rises then bake.

    1. I would suggest baking the bread and then freezing it. With the exception of pizza dough, I haven’t had a lot of success with freezing dough. If you do want to do it, I would do it after the first rise.

      1. I put the loaf in the pan and put the pan the freezer just long enough for it to be solid and not rise anymore. Then I pop it out into a zip lock bag. When I take it out it fits in the pan and I don’t have to fight with it. I just let it thaw and rise and pop it in the oven.

      2. I agree with this. Actually what I do is bake the two loaves and cut one into slice for toast and freeze that one, because it’s so much easier to pull out a few slices to toast than to thaw a whole bread. Then we consume the fresh loaf throughout the week I bake it for fresh sandwiches etc.

  2. Your bread looks wonderful! I was wondering…After the bread has cooled and a few slices have been eaten, what is the best way to store the bread for a couple days besides putting it in the refrigerator? For example, some folks wrap it in a tea towel or put it in a storage bag etc.etc… Any tips? Thanks!!

      1. I tried this bread recipe this week, and I was amazed at how easy, and how wonderful this bread is! My husband loves it, and oh the sandwiches made with this glorious bread. Even a novice like me can do it! Thank you!

          1. Can this bread dough be used for cinnamon rolls, or should I use another? I didn’t know how long this would stay moist and tender. The bread went so fast, it was difficult to say!!

  3. Tried it for the first time tonight and couldnt help but eat it warm right out of the oven. Sent pictures to all my freinds too. Braggers rights were acheived with this recipe! Thanks for sharing. Its a great recipe!

      1. I didn’t have enough all purpose so the first time I made this bread, it was 4 c all purpose and 2 c whole wheat. My husband said to always include the wheat because it was so good! You could start there and keep experimenting with taking out more all purpose.

  4. This looks soooo good! Thank you for sharing! We just moved out to the country about 6 months ago and one of our neighbors (who lives about 5 miles away lol) is a sweet older couple and she made us some homemade bread and rolls as a “Welcome to the country” gift and my kids and husband loved it!! The whole loaf was gone in 2 days. So I’m making this recipe tonight for the first time! Fingers cross!!

  5. I have a question, when go to dissolve the packet of yeast do I add it to the full 2 1/4 cup of warm water? I know that might seem like a goofy question since it’s clearly posted above, I was just asking because when I just tried it….it wasn’t very bubbly (a few bubbles but not a lot) I didn’t know if I added all the water too soon because on the back of the package it says dissolve in 1/4 cup of warm water. Just want to make sure I’m going it right. Thank you.

    1. Yes, dissolve the yeast in the warm water with a pinch of sugar and let it bubble for 10 minutes. Just make sure you have fresh yeast (dry active yeast). Hope that helps and let me know if you have more problems. Good luck!

      1. I just looked at your video and it seems like you didn’t add 2 1/4 cup of water to the yeast. It was 1/4 cup. Is that right? I’m so confused on the measurements. Trying to make it right now.

          1. It is right. The yeast normally bubbles & you know it is active. If it doesn’t do anything, then you know to try again or get new yeast. I hope this helps. Try getting new yeast & make sure it is warm & that it bubbles.

  6. Hello, I am just starting my adventure in baking bread. So my question is, did you use a hook attachment to knead the dough for the 5-7 minutes or by hand?

    1. The Kitchen aid recommendations say that 2 minutes with the dough mixer in low (2) replaces 5-7 minutes of regular kneading. I learned the hard way!:)

    1. I just worked it up for myself and came up with roughly 1365 calories per loaf. I haven’t baked it yet, so I’m not sure how many slices this will end up yielding me.

  7. Thanks for sharing! This is now my go-to bread recipe, and I’ve probably made it once a week for the last two months now! It turns out perfect every time. I’ve also made garlic bread and cinnamon raisin bread using this recipe as the base, and both have been excellent. I’ll slice them and pop them in the freezer, then reheat in the toaster. I’ve started making one plain loaf and one flavored loaf each time. I have a batch rising right now, and may try to make dinner rolls from it today.

    1. I’ve made this recipe for a few months, I’ve always used bread flour. I’m at a high elevation so I’ve had to tweak the water/flour ratio but the loaves are always delicious!

      1. Allison,
        I’m in Colorado and have had the hardest time getting the flour/water mixture right for the high altitude!!!
        I’ve tried *several* different recipes, types of flour, yeast, etc…. Never can get bread to rise well :/
        May I ask what you do that works?
        Thanks!

        1. Aubrey,
          SO what i do is a little different from this recipe, altered for the ALTITUDE we live at (6,100 ft) on the western slope.

          I use 2 cups of water, between 105-115 deg F. I dissolve the 1/4 cup of sugar into the warm water. I then add in my yeast, 2 tsp. Currently I’m using Fleischmann’s Bread machine Instant yeast. I’ve also used Kroger packet yeast. I like them both, but the jar of instant yeast works a little better in my opinion. The key for me was the temperature and sugar. without checking the water temp with a thermometer my yeast was falling and my dough wouldn’t rise. My yeast DOESN’T seem to get very “foamy” no matter what i do/try. but if it doesn’t fall then i get good loaves.

          I have to use much more flour than called for, about 5 1/2 cups. I add 4 cups and then slowly add more until i get the dough CONSISTENCY. Very little kneading, maybe 2 minutes. I have tried bread flour and regular white bleached flour- white flour worked just as well so i now use solely that. I use a colorado company, Blue Bird Flour (kroger carries it in the baking section).

          I hope this helps!

          Allison

  8. Have you doubled this recipe? I’m just curious because my family goes through bread like crazy and when I make one batch, it doesn’t last us very long. I’m wanting to make enough to last a few days not just one or two.

    Also, have you tried to freeze it? Did it do well with being frozen?

  9. I was so off on my timing and I had to leave the bread to rise for 3 hours before I can begin to roll it out / bake it. Will this ruin the texture?

      1. It was ok! It tasted really sweet and doughy. It was edible, but something was off. I’m going to try the recipe again now, knowing I will follow the recipe properly!!

          1. I had to let mine rise for about 5 hours after putting into the tins because the power went out – I patted them back down and then baked, and they still tasted perfect!

  10. This is a really good recipe! I do love the simplicity of it and so does my family! Thanks for sharing, but I do have a question! For the flour measurement do you know how much you’re using per cup of flour? I use KA flour and 1 cup is 120grams, but the dough still seems a bit wet at time. I feel as though in may not be using enough flour at times. Any input would be greatly appreciate!

    Thanks again!

  11. Thank you so much for sharing this recipe with the step by step. I made probably my 8th loave. This recipe always turns out great.

  12. This is a great bread recipe. I am a lazy baker and I used the dough cycle on my bread machine to get through the first rise.(following machine recommendations of water, oil, sugar salt then flour and finally yeast) It would not have worked to bake it in my machine as it is too big a loaf and almost overflowed my machine. But that isn’t a problem as I prefer to bake in the oven.
    Thank you for sharing

  13. I made this bread for the first time yesterday and it was sheer perfection. It’s a beautiful recipe and SOOO EASY! I will incorporate cinnamon, raisins and brown sugar to make a cinnamon-raisin brown sugar swirl bread. I find that brown sugar offers much more flavor and moisture to the bread. Thank you for this amazing recipe!

  14. This recipe looks great! Out of curiosity, do you think you could switch the flour out with gluten free 1-1 flour?

    1. I personally haven’t tried. If you have used it and know if & how it might change a recipe, then I would say use it. I haven’t used gluten free flour enough to know. If you try it, let me know what you think 🙂 Thank you!

  15. Would it turn out differently if I used wheat flour instead? And I only have one loaf pan. Can I set aside one half while the other bakes?

    1. I haven’t used wheat flour with it, so I honestly don’t know how it would come out. Has anyone else used it? And, I haven’t baked them separately, so it should be ok. Not sure how the rising will be, since it is longer.

      1. I’ve baked my seperate and have also let it rise all day as I forgot about the dough. They both turned out so good! I have another batch rising right now. I’ll be trying wheat flour and other flours and if they turn out as good as this white flour then I don’t think I’ll buy bread ever again!!

    2. Made last week.I replaced 2 cups of flour with wheat flour(half and half) and it turned out really good. Husband raved about it.
      Making bread again today using regular recipe. Can’t wait for it to get done! Also wondered if this recipe would work in a bread machine?

  16. This may be an obvious question but I’m making bread for the first time! Does it need to be covered while resting??

  17. I made this today (except i used the quantity to make one loaf) and i was pretty happy. Hopefully the kids like it,they arent keen on breadmix/maker breads so hopefully this recipe/baked wins them over.

  18. Oh my goodness! I love this bread. I have now made it 5 times and have great results each time. I have started experimenting with whole wheat fours and it is still really fluffy. Thank you so much

  19. Do you put both loaves in together? I don’t have a convection oven so I worry that something will be messed up if I bake them together.

  20. I made this bread recipe last night, and it came out perfect!! I was wondering if instead of making loaves of bread if you can make dinner rolls out of this dough?

        1. The first loaf came out very light in color. I tried to broil it a little to add some color, and the loaf caught on fire. After some mild panicking and waving air at the smoke alarm, I scraped off the black stuff on top, and it’s quite delicious! The second one is in the oven now. I left the dough in the freezer so it didn’t over-prove, so hopefully that works. 🙂

  21. I love this recipe! What is bugging me is the way this post shows an image of 2.5 out of 5 stars, but says it has a 4.9 rating from 11 (now 12) reviews. (Guess I’m a little neurotic too.) 😉 Thanks for the easiest bread recipe that tastes good too!

  22. I modified the recipe and made a batch of 12 onion buns and 2 loaves. For the onion buns i added celery salt, poppy seeds, and minced garlic before adding the flour, let it rise, made caramelized onions and added it on the last rise. TURNED OUT AMAZING. The buns are extremely fluffy and have great texture. Waiting for the bread to cool so I can slice it:) Thank you so much for sharing your recipe.

  23. So my husband tried a bread recipe yesterday and the bread came out quite heavy and the outside was a bit crunchy. It was nice and soft on the inside. Today though, I decided to make bread while he was at work to see how a different recipe would work out. Presently the bread is in the oven baking and I will update after its done. Recipe was fairly easy to follow, I however used lukewarm water instead of warm water. It got frothy in an instant! Only difference I’ve noticed is that my dough isn’t as smooth as yours in the pan. I used a bottle of wine to roll the dough, can’t find the rolling pin! Lol!

  24. Tried the basic bread
    Came out really really well
    This was after my earlier failures with bread with other recipes
    Thanks a lot for providing the best bread recipe

  25. I love this recipe! It is simple and my kids absolutely love it!! Is there anyway to make the dough and freeze it?

    1. I haven’t done that, but I believe others have said they have & it turned out. I wish I could personally tell you from my experience. You could try with half the dough?

  26. Okay, I’m clearly a beginner….but what size is a bread pan are you using and is there a standard size? Or does it not really matter?

  27. I’ve tried baking a sandwich bread thrice before this and failed miserably .. this recipe turned out perfect though ! Fluffy bread with a delicious crust . Thank you so much for the recipe !

  28. I found this recipe and I love it! My bread is perfect!! I’m going to keep it! Thanks for sharing!! If there was a way to post pics, I would! Lol.

  29. Hi Lil’ Luna.
    Just an interesting fact about active dried yeast. I live in South Africa and the only kind of dried yeast available here is rapid or as we call it instant yeast. To be honest I don’t like the rapid yeast as it somehow does not taste the same as active dried yeast. On 4 previous occasions I was privilege to visit the USA and of course I stocked up on active dried yeast every time. Once I got home I put it in the freezer and I am happy to say the yeast has more or less no expiry date then. All I do when I want to use yeast, take the specified amount from the bottle ( Red Star ) , put it back in the freezer and has yet to have a failure It will last a good few years. Kind Regards Elza.

  30. Love this recipe! All other breads I’ve made don’t come anywhere close to this one! Thanks for sharing! I used bread flour, there is no difference for those wondering.

  31. Thank you so much! The tips you have were awesome. I have always been afraid to this from scratch and my bread turned out heavenly…all thanks to your easy to read instructions and tips.

  32. I baked this bread today and I can not express how amazing and tasty it is.Fresh out of the oven with lots of butter,sooooo good. This is the first time I have ever baked bread. Loved how simple it was. I did mix the flours,I used half wholemeal and half plain flour,and was perfect.Thank you so much for this receipe,will be making over and over again!

  33. Hey, Thank you for sharing this delicious recipe! My family loved it. Any tips/insight on why mine may have gotten heavy/dense after it cooled?

    1. If you cut your bread in the middle and then put the pieces back together (like bookends), it will stay fresher longer.

  34. This is only my third time to bake bread, and I’m so proud of myself for this one! Your instructions are easy to follow, and the bread tastes lovely. Thank you for sharing, I don’t want to ever eat store bought again!

  35. Hi.. I just made your recipe. I love it. Thanks for sharing such a great recipe. Can you give me some tips for store my bread for 2, 3 days? But i don’t want to put it on fridge. Is it possible?

    1. I am so glad!! Yes, I like to store mine in a gallon size bag & make sure the air is out & I will add a tie at the end to keep the air out. Hope that helps!!

  36. OMG this bread is amazing!!! I’ve made bread before and they were just ok and the family didn’t eat it much. With this recipe, within 5hrs a full loaf was gone. Everyone one including my very picky husband gobbled it down. I did one classic plain white bread, first to go and delicious right after coming out of the oven warm with butter, the second I put a bunch of cinnamon and sugar after rolling then rolled up and baked like the first, it is equally good and if I added a frosting would taste just like a cinnamon bun. SOOOOOO good, I will for sure be making more tomorrow. Thanks for sharing, oh and mine stuck to the pan so will be using parchment paper next time.

  37. Oh! My! Goodness!
    I stumbled upon your site while looking for a sandwich bread recipe and spent an hour mesmerized by the little food videos that popped up in the corner. I’m having a hard time typing this message because crockpot teriyaki chicken is being made in the upper right corner of the screen. (Wait! No!… now it’s some sort of lemon loaf!)
    I need to get back to
    ….(Look at that cheese sauce!)….
    trying to bake bread.
    (French Onion Chicken Casserole…are you kidding me!!! *mouth watering*)
    Whoever thought up the use of this recipe video pop-up is a genius.
    (…must…stop…looking…at the… videos…)

  38. Do you need to add the sugar, or can it be optional or possible even substituted? Other than that, this sound like a great recipie and I can wait to try it!

    1. I have never left it out, so I personally can’t say how it might come out. I’m sorry. It really is the best bread 🙂 If you try, let me know what happens! Thank you!

      1. Thank you yes! (Even though I just saw someone asks already and you answered ???? Sorry!) Made them this morning–sooooo good!!!!

  39. I didn’t realize that it could take up to 10 minutes for the yeast to activate. I threw away the first two batches because I thought I messed up. Luckily, I texted my mom, figured it out, and baked 2 fabulous loaves of bread that didn’t last 24 hours!! It was such a hit, I just baked 4 more!! Thanks for the recipe!!

  40. Hi there! Is there any input that you could put in on my question? I hate to be that person, but literally every post here except mine, received an answer 🙁 I posted back in February and others received a response on the same day, so I thought I’d check back today and still no response 🙁 I love the texture of the bread in the image and how the recipe is simple. But I’d like a little input on the amount of flour. The conversion charts vary from brand to brand and just from basic usage.

    I’d love to hear from you on this!

    Thanks 🙂

    Original post below:
    45
    Nicole :
    February 28, 2017 at 2:35 am
    This is a really good recipe! I do love the simplicity of it and so does my family! Thanks for sharing, but I do have a question! For the flour measurement do you know how much you’re using per cup of flour? I use KA flour and 1 cup is 120grams, but the dough still seems a bit wet at time. I feel as though in may not be using enough flour at times. Any input would be greatly appreciate!

    Thanks again!

    1. I’m sorry I didn’t respond. I try to answer all comments, so I might have missed this, but I am sorry. I’m not sure how to answer your question. I’m not familiar with KA flour and I don’t measure by grams, so I guess I would need to figure out how many grams are in a cup. I looked on google and it’s 120 grams per cup of all-purpose flour, which is the same as the KA flour. Did you use all 6 1/2 cups? Depending on where you live, the humidity, etc, effects cooking/baking. It took me a couple of times to get it right, so keep trying & add a little more flour next time, adding 1/2 cup at a time. I hope that helps you! I’m sorry again, for missing your comment. Good luck & let me know if you have any more questions!

      1. Hi there and thanks for the reply! I hope my post wasn’t taken the wrong way.

        Ohh yes, humidity. I didn’t realize that. My area is very humid 🙁 When making the bread, I did use all 6 1/2 cups per the 120g from King Arthur, but the dough was really sticky. Not similar to your images at all. So I ended up adding a whole other cup, so I used a total of 7 1/2 cups. The dough was still sticky, but the bread came out great! The two loaves were gone in two days.

        I’ll continue to play around with it, but thanks for a great recipe and thanks so much for responding and looking into my question! It is greatly appreciated!

  41. Just made my first batch of bread using this recipe and it was so simple and my whole family loved it. Thank you for sharing. I used my kitchen aid for the knead step….so easy!!! Goodbye store bought bread!!!

  42. thank you for this easy recipe! i used 3 1/2c white flour and 2c whole wheat flour and it came out perfect! put the second loaf in the freezer after the first rise (punched it down, rolled it, covered in saran wrap, then put in freezer bag). will post to update on how that one comes out.

  43. Ive made this several times! All 5 of my kids and husband love it! Its really hard to find some thing they all even like. It makes the perfect French toast.

  44. When making I didn’t even use the whole 4 cups it started with? Dough felt perfect without it… We’ll see how it turns out I guess!

  45. Hi
    Love your blog.
    Let me say this you are so sweet that you answer each and every question so so sweetly.
    Best of luck.

  46. Super excited about this bread which is in the middle of the first rise!! I used coconut oil it didn’t specify and figured what the heck so hoping it turns out well!! Any experience using coconut oil??

      1. It turned out so yummy with the coconut oil!! I am actually making another batch if them right now I plan to do what another commenter did adding cinnamon and sugar to one!! The other will stay plain for sandwiches!! I also made it with avocado oil and had great results as well!! Love this recipe!! It’s so easy yet delicious!

  47. Hey,
    It looks like a really nice recipe and my dough is rising in the pans at the moment.
    What I’ve been asking myself, still I’m.not from US: how much is one cup of flour? I found recommendations between 100 and 150 grams?
    The dough is really sticky, when you knead it by hand, do you do so in a bowl? Or on a floured surface? Does it stick to your hands or is it dry and floury on the outside?
    And when you roll out the dough, do you flour the surface? Or oil it? Or just put it there without any preparation?
    How thick is your dough rolled out?

    Sorry for the many questions since I’m new to baking. And sorry for my may a little off english, not my first language, but I’m trying.

    I’m so looking forward to my first come out in a few hours 🙂
    Laura

    1. 1 cup of flour is about 140 grams. The dough shouldn’t be too sticky, where you can’t roll it into a ball. It should be tacky, but not sticky. You can knead it in a bowl or on a slightly floured surface. It’s about 1/4 in thick-1/2 in. It doesn’t have to be exact. I hope I answered all your questions. Good luck & let me know if you have any other questions!

      1. Thanks a lot
        Most of it I did right instinctively.
        One loaf didn’t come out ao well. I had two different sizes of pans and divided the two ao it fit both parts. But in the larger one it started to fall down again before it could reach the edge of teh pan. Baked it anyway, was a bit flat, but definitely delicious!
        I’ll try again and work it out perfectly with my german measurement and ingredients 🙂
        I do have indeed one question left. Why do you use dry yeast (actually in all the recipes I found?) it works so much better with fresh yeast!

        1. Thanks for letting me know. I guess I use the dry yeast, because that is what my mom always used & I guess you just stick with what you know sometimes, especially if they are the best 🙂

  48. I came across this recipe and wanting to try it. I had been very hesitant to try because i always have a hard time getting the dough to rise and come out looking like an actual loaf of bread. Decided to try this with a small trick my mother in law told me about. When getting the dough to rise just put it on a heating pad on low. I’ve never heard of rolling the dough out either but WOW…this bread turned out AMAZING! My house smells sooo yummy and the kids won’t leave it alone! Guess I’ve found the new favorite for the house!

  49. Do you think instead of baking 2 loaves you could bake 1 loaf of bread and the other half make into cinnamon rolls?
    Thanks

  50. I used to make homemade breads & noodles by hand(no machines) growing up on the ranch. Live in Nebraska. Only got 4cups total into the bread. When I finished my kneading for the 1st rise it was smooth but not so much tacky anymore…ALMOST like I put in too much flour? Smooth & a little dry(not tacky)but not where it’s dry cracking or clump separating.

    I saw Laura was the ONLY one so far that I saw who didn’t get past 4cups total but didn’t see how it turned out.

    Ever made it w/only 4c flour? Should I just make 1 loaf depending on the 1st rise?

    I have a metal, glass & stone pans for loaves…wonder if I should make it in my large stone pan as one loaf. Thoughts?

  51. I’ve made this bread so many times. It’s my favorite bread I’ve EVER made! Sooooo good and fluffy! I’ve got two loafs rising right now that I plan on vacuum sealing and freezing ???????? For some reason it won’t let me rate it but for sure 5+++ stars!!!! ????

  52. Made this bread today…I can’t wait for my husband to finish it so I can make more…it is so delicious.

  53. hi, i am from Pakistan i want to know that how can i make it little bit sweat. actually my childrean likes sweat milky bread.

  54. I love this recipe . when I make my bread I always use this recipe always .if u don’t have a warm place for it to rise . I used my oven setting it on 120 to 150 degrees and it turned out nicely for me .

  55. Ok. I have now made six loaves and I am completely thrilled with myself. I’m a baker, but never ventured into breads. It always seemed to arduous. But this is wicked simple and wonderful and I made some major adulting points today 😀

  56. Hey there! I’m very new to baking anything other then boxed cake mixes and muffins :(, but I’m trying to make everything homemade now! I only have Quick-Rise Instant yeast. Will this work? Very, very new to the whole yeast thing. Thank you!

    1. You know, I’m still learning myself. I’m not a pro, yet 🙂 I’m thinking it will be ok. Keep an eye out on it. I sure hope you like it. Good for you, for learning & trying homemade recipes! Let me know how it turns out. 🙂

  57. This was the first time I’ve ever made homemade bread. It was so amazing. My entire family LOVE it, requesting I make bread for the holidays.

  58. My bread wasn’t as light as your picture…heavier in texture. It was still super soft, but just much heavier. When I sliced it, the bread height wasn’t as high as typical sandwich bread either, and your picture looks like it should be about the same size. If mine had turned out that height, it would’ve taken FOREVER to get done in the center due to it’s heaviness. I followed the recipe completely. Any thoughts or suggestions? I’m looking for fluffiness with a full bodied taste. Is that possible?

  59. I tried this recipe for the first time today, and it was the best bread I ever made. The author took the time to post step by step directions, and tips, that made all the difference. I added four cups of flour, and then began adding more flour in small handfuls as I kneaded the dough…. Keep adding flour until the dough just barely sticks to the surface you are kneading on. The consistency of the dough is of prime importance. If you like a lighter fluffier bread then add a bit more flour. I prefer mine a bit more moist and dense so I used around 5 3/4 cups in total. Just follow the authors directions and you can not go wrong!

  60. This looks so easy. I am going to give it a try. Thank you. I have a question – Do you use bread flour, self-rising or all purpose flour? Thank you.

  61. This bread is amazing and so perfect for sandwiches! My family loves it! Thank you for an easy recipe that tastes delicious =)

  62. I just wanted to say I tried the homemade bread this morning…so easy to make, turned out perfect…my husband loves it..thanks…I’m definitely going to try more of your recipes

  63. This bread turned out amazing! It is such a simple recipe. My husband and I won’t be buying bread from the store anymore after trying this!! Thank you so much for sharing.

  64. I have been making this recipe every week for the past month now. It’s amazing!! I don’t think we’ll ever buy bread from the store again. 🙂

    1. I’m sorry you are having problems! Sometimes it bubbles & sometimes I don’t wait for it to bubble. Make sure your water is between warm & hot. Have you tried all kinds of yeast? I use the instant yeast, if that helps!

  65. I make this bread every week. Started out with two loaves, and now we’re up to 3 White loaves, 2 cinnamon loaves and 12 dinner rolls each week. Thank you so much for sharing the recipe!!!

  66. Everything seemed to be going right, up until now… the loaves are currently resting in the loaf pans but they don’t seem to be rising and it has almost been an hour. What am I doing wrong? Maybe the yeast was bad? I just bought it at the store! Thanks!

  67. In your recipe you say 5 1/2 to 6 1/2 cups of flour. I will be a first time bread maker and I am not sure what will happen if i do one or the other measurement. and does it matter what type of oil i use? i.e. veg, canola etc.. Thank you for your feedback!

    1. I like to start by adding half of the flour at first, then add 1/2 cup at a time, until the right consistency. You can’t take out flour, but you could always add more. And, you could just use vegetable oil, though I’m sure any is fine 🙂 Good luck!

  68. Looks like the Better Homes and Garden recipe I have been using for 50 years except substitutes all water for milk and uses oil instead of shortening. Bread is bread, right?? And I can attest this is an easy, peazy recipe

    Might give this one a go to compare. I am sure either way, they are both fantastic as Home Made Bread has no equal, for sure.

  69. Could you please tell me what kind of mixer that is? I’m obsessed with finding it!! The recipe looks amazing and I will make it tonight <3

    Thank you!

  70. This is an awesome recipe! Honestly when read I “flour” in the recipe I assumed bread flour, so that’s what I used and it turned out great. I read online that the only real difference is bread flour has a higher protein content. It made 2 fluffy and soft, yet dense loaves that my family loves. I am able to make slices for school lunches, even peanut butter and marshmallow fluff won’t tear the bread while spreading! The only other things I changed was while preparing the yeast I did a swirl once around the bowl with honey, instead of the pinch of sugar, and I used olive oil instead of vegetable. I’ll definitely be making this bread for years to come!

  71. My one year old has several food allergies so I was on the hunt for a homemade bread for him. I have to admit i was very nervous, but this was super easy with all your pictures. The bread is AMAZING! Everyone in the family is eating it now and it was actually requested as Christmas gifts by friends instead of cookies this year. Thank you so much for posting.

  72. After the second rise, the saran wrap got stuck to my dough and unfortunately the dough deflated a bit. The top of the bread ended up being pretty flat and not having the pretty round shape yours did. I’m not sure if it’s because I did not put enough flour (I used between 5.5 and 6 cups) or if I should have sprayed the plastic wrap with non-stick spray before putting it on the dough. However I decided to the dough anyway and the bread seems otherwise great! Super tasty and smelled amazing while in the oven. I will for sure try the recipe again once we finish this batch. 🙂

  73. This is my first bread making experience. Thanks KS for sharing your recipe! I don’t have a fancy bread mixer.
    I thought I would be fine with that I had and my hands, but the dough just didn’t rise like it should have.
    I’m currently waiting for the loaves to rise so I can throw them in the oven. They are on the hour mark right now and have barely moved.
    Were my tools just not right, you think?

  74. WOW! This bread is the BOMB! Even with a few of changes I made due to what I had on hand and our personal taste. I used 1/4 cup of ground flax for part of the flour, and reduced the sugar to 3 Tblsp. I didn’t have anything but quick rise yeast, so I upped that amount to a heaping tablespoon and it rose beautifully – TWICE! Since I don’t have a stand mixer, I just kneaded it for about 15 minutes. It was still a teeny tad tacky but I left it that way…and so glad I did. It was just the right amount of moist, soft and had a beautiful crumb. Hubs and I went thru a whole loaf in one day. This is now my go-to recipe. Thank you for posting this great, versatile recipe!

  75. I made your basic bread recipe yesterday! Oh my goodness! Definitely the best bread recipe I’ve ever used. The recipe is SO easy and finished bread should carry a warning….’ very very moreish’.
    Thank you for publishing this recipe….I’ll be making bread frequently now!

  76. I made this bread last night and it is so yummy! I only made one loaf and used the second portion to make cinnamon rolls!

  77. I absolutely love this recipe! This was my first time making bread & it turned out awesome. I’ve tried other roll recipes & they turned out ok but from now on, this is our bread for any meal. Love it!

  78. I used your recipe today and I must say, it makes very delicious bread! I’m going to use it to make hot dog and hamburger buns as well. Thank you for sharing. ☺

  79. I would bake home made bread for my father in law he loved warm bread out of the oven with mustard and a thin slice of onion. Made this recipe once before my family loves it. I am surprising them today with another batch. Love this it is Devine

  80. I made the bread and followed to a t. Looked amazing when baked but when i sliced it it basically unraveled. Air pockets between my layers from rolling. What could have caused this? Not rolling tightly? Or didnt pat down enough? Tasted amazing but didn’t slice well. I definately want to try it again. Can you not roll it and just put it in pan?

    1. Oh, I’m sorry it did. I am trying to think why it would have done that?? You do need to form the dough into a cylinder type shape, so it can fit into your bread pans. There could have been air pockets. Did you knead it real well? I hope it doesn’t do that again 🙂

  81. Have you ever tried to punch the dough down twice and do a double rise before putting it in the pan for a final rise? My 90 year old mother who baked her own bread for 70 years said she did it that way. She also started her yeast in a cup of water with the pinch of sugar, put all the dry ingredients into the bowl mixed them up then added the water and then the foaming yeast. She said this kept the salt from being concentrated with the yeast and possibly killing it. I mix my dough this way and have had good results, starting with half the flower and adding more as I stir. I stir by hand with a wooden spoon. I will try the double rise on my next batch.

  82. Hi Kristyn,

    Just wanted to say thanks as this has become my go to sandwich bread every week. I no longer buy store bread. Due to an autoimmune that I acquired, processed foods are less desirable. So your bread has become a lifesaver. Thank you!

    Best regards,

    Jason

  83. This is my go to recipe for bread! Just wanted to let you know, I mix everything in a food processor, quick and easy and it comes out perfect every time!

  84. I just made your bread and it did take longer than 35 mins. I’m just wondering which rack did you bake it on cause I made it on the second from the top rack.

  85. Love this recipe, we stop buying bread ????, my kids love it. Tip, I burn the yeast because the water was too hot, so instead of getting rid of the dough I made bread stick with 1/2 and then mix another 1/2 batch form scracth and mix it with the drough that didn’t raised and it work out perfectly

  86. I tried this recipe today. It was simple and turned out great! I was little nervous because my dough seemed too sticky, but all turned out well. Thank you for sharing this recipe!

  87. Hi. My bread didn’t quiet turn out like yours. Even though my yeast was in date, do you think something was wrong with it. It’s my first time so could be that… lol. It didn’t rise hardly any. Taste great though but not sandwich bread material. Help! 🙂

  88. What kind of oil do you recommend? I’ve never made bread and have little baking experience. Thank you for the recipe!

  89. We have not bought bread for 3 months or more!! This recipe is fabulous! First rise on my next batch is going right now and I will be making buns for bbq out of 1/2 of it.

  90. This is my first time baking bread..
    Can I use instant dry yeast instead of active dry yeast?
    What modification do I need to do if I use instant dry yeast ?
    Thank you

  91. Hey! So I’ve always been afraid to make bread but I finally did. I love the flavor but my bread browned more on the bottom and was more ashy on top. Also my outside crust seemed harder than yours looks.

    1. I haven’t made it in a bread machine, so I am not quite sure what you would need to do. We do it old fashioned way 🙂 I would think you do it the same way as far as mixing it together.

  92. i made this bread for the first time back in November 2017 & I absolutely love it. I’ve never made bread before this recipe & it turned out great. I use this recipe at least 3 times a month now.

  93. I have never made bread and I decided to try this recipe- it was amazing- my entire family loves it and says it’s better than the store bread. Thank you

  94. I’ve been using your recipe for a year now. I never even made bread before and everyone LOVES this bread.
    Super easy and delicious ❤️

  95. What size bread pan do you use? Also, can I use the jar of “bread machine” yeast? If yes, how much do I use?

    1. I use the 9×5 or the 8 1/2 x 4 1/2. I’ve used both. I haven’t tried using the bread machine yeast, but if you are familiar with it & know how to use it, I’m guessing it should be ok 🙂 Hope that helps!

  96. I halved this recipe and made bread rolls. It’s a lovely recipe with simple ingredients. I’m currently in Malaysia and bread is quite expensive here so I really want to perfect making bread and with this easy and delicious recipe I was a professional today. Thank you for sharing this recipe

  97. I made this using bread flour,I measured out 5 1/ 2 cups of flour and only added half at first.i didn’t need the other half my dough is firm and not pliable.what have I done wrong

  98. I am on my 3rd batch of this wonderful bread! My yeast was not getting bubbly or foamy, but I didn’t have any measuring spoons so I guessed t the amount of sugar. After I read the other comments I added more sugar for my yeast to feed off of and it did the trick . My first batch I was in Southern California and didn’t want to die of heat , so I made them in my toaster oven. They came out really good , except the top got too dark cause the dough had risen so high ( wonders happen when you have the right tools) but never the less they came out so good. Thank you for this recipe I am now living in Rosarito Mexico making your bread down here my neighbor came over to see what smelled so good, so I had to give her a loaf when it was done. She said her and her husband had some for dinner and toasted it with homemade jam is morning.

  99. Just making sure 1 Tablespoon of salt? I made this tonight but I thought perhaps that was a lot of salt so I did 2 teaspoons of salt. It turned out well. My family devoured the first loaf in a matter of minutes. Hard to cut when HOT. Lol.

  100. How much is the yeast expected to bubble? I have a pretty high concentrating of bubbles/foam in the center but it gets clearer as the radius increases.

  101. Theres nothing more comforting than bread coming out of the oven. The smell and taste is heavenly. We like it slathered in butter and the next day as toasT.

  102. This is the best bread!! I was afraid to try it, since I’ve never made bread, but it turned out perfectly!! It is so soft & I can use it for so many other recipes!

  103. My 1st time in years to make homemade bread . This was very eastmyvrecioe to follow. Thank You my bread looked like I bought it in a Bakery and tasted wonderful it was gone in an hour ! Delicious

  104. This is my fourth time using this recipe! Yummy anD so so simple! I doubled the iNGreDients and placed the two addItional loaves in the freezer after the fIRst rise. (Wrapping them individually in plastic wrap.) The freezer loaves rose perfect and tUrneD out beautiful! Now i always have bread on hand, Thanks for the great recipe!

  105. I made This today! Ive never made bread- i did have To get a fresher yeast but your directions were easy and never once did i QUESTION if i was doinG it right!!! My girls love it! Thank you!

  106. I found your recipe via pinterest and the time listed was a total time of 45 minutes. I clicked wanting to know how in the world you make a loaf of bread in 45 minutes because that sounds like the recipe I want.
    I realized you have rising time for 2 hours but did not include this time in the total, which is rather misleading and quite important in my opinion.

    Other than that Your recipe sounds delicious and I’m going to give it a try when I have a bit more time.
    Do you happen to have a recipe for quick bread for people SHORt hours in the day?

    1. I am not sure what happened. I do know there are a few reasons why bread might be too dense & they are; too much flour, not letting it rise to double the size, or not enough yeast. So, I am not sure if any of those happened? I appreciate you trying it 🙂

  107. Thank you! what a “wonderfully simple” recIpe tried it with Double Refined grOundnut oil and All purpose flour just turnded out Awesome ….. Regards

  108. I decided on a whim this snowy Sunday morning to make some sandwich bread, since were all out. This recipe has simple ingredients that i had on hand, so i went for it. Im an experienced bread baker, but Usually in the form of rolls. This bread came together quickly and baked beautifully! Definitely a keeper for sure!

  109. Omgeeee!! This bread is DELICIOUS
    So easy to follow this recipe
    THANK you!
    This is my first time making
    This kind of bread and came out
    Perfect

  110. Thank you for this WONDERFUL recipe! I made this for the first time toNight and it came out perfect! I did Use bread flour instead of AP flour and did an eGg wash at the second pRove, but man this bread is DELICIOUS! I also proved a little longer than reCommended but not by much. This is my new go to recipe. Thank You again For SHARING it!!