BEST Homemade Bread recipe

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

I have to confess, I’m kind of a bread addict. I love any kind of bread, from tender and flaky biscuits, to chewy baguettes, 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. 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!

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.

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

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.

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

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!

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

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.

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

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

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

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

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

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?

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

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). 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.

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

This bread 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 video instructions:



Homemade Bread:

5.0 from 29 reviews
Basic Homemade Bread
Basic Homemade Bread - the best, most fluffy loaf of homemade white bread! Tastes so much better than store bought!!
Recipe type: Bread
Serves: 2 loaves
  • 2¼ teaspoons (1 packet) active dry yeast
  • 2¼ cups warm water
  • ¼ cup sugar
  • 1 tablespoon salt
  • 2 tablespoons oil
  • 5½ - 6½ cups flour
  • butter, for topping (optional)
  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.

Adapted from Taste of Home


You make bread baking look SO EASY!! I’ve been venturing away from no-yeast bread recipes, so I’ll definitely need to try this one soon! It seriously looks amazing! Thanks for sharing with us Alicia!! For more delicious recipes by her, head on over to The Baker Upstairs.

For more bread recipes, check out these posts:

Homemade French Bread

For even more bread recipes, check out:


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

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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. I’m also into photography and graphic design, and I love learning new things. I’d love for you to stop by The Baker Upstairs and say hi!

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  1. 1

    What kind of flour. Self rising or all purpose or bread flour?

  2. 3

    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?

  3. 8

    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!!

  4. 10

    I made this bread for my wonderful husband and he liked it not bad for my first try I will make this bread again it was easy and taste wonderful. Thank you. 😀

  5. 12

    I just made your bread and it turned out great!!! I will definately make this again!

  6. 14

    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!

  7. 16

    Do you just have white bread or is there a wheat version?

  8. 18

    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!!

  9. 20

    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.

    • 21

      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!

  10. 22

    This bread is the best! !!! I use it as a base when I’m making other breads too, rye, cinnamon raisin , it’s delicious! !!! Everyone I share it with lines it too!!!

  11. 24

    Can you list the brand of yeast you used? I am using active dry yeast packets but they aren’t foaming at all 😩

  12. 28

    Can you make this recipe in a bread making machine

  13. 30
    Laura Shaikewitz :

    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?

  14. 32

    Hi. Can’t wait to make. Can you tell me about how many calories?
    Thank you.

  15. 34

    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.

  16. 36

    Will bread flour work?

  17. 38

    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?

  18. 41

    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?

  19. 45

    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!

  20. 46

    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.

  21. 48

    Hi! What kinda of oil do you use. This may be a silly question but I’m not sure. Thanks!!!

  22. 50
    Mette cowley :

    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

  23. 52

    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!

  24. 54

    Can i possibly use milk instead of water?

  25. 56

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

    • 57

      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!

  26. 58

    After I desolve my yeast do I add in the 2 & 1/4 cups of water? Sorry first time making bread

  27. 60

    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?

    • 61

      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.

      • 62

        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!!

  28. 64

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

  29. 66

    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.

  30. 68

    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

  31. 70

    Wonderfully easy for my first try at bread making and absolutely delicious! Thanks for sharing 😃

  32. 72

    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.

  33. 74

    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?

  34. 76

    I loved it. You made it so easy for everyone. The texture of the bread is adorable.

  35. 78

    First time making bread and it came out perfectly!!! Thank you!!!

  36. 80

    I followed the recipe to the letter, but my dough is like cake batter. What did I do wrong?

    • 81

      Never mind. I was impatient and didn’t read step 2…

      • 82

        Haha..that happens! Let me know how it comes out 🙂 Thank you!

        • 83

          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. 🙂

  37. 85

    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!

  38. 87

    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.

  39. 89

    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!

  40. 91

    This was insanely delicious! Thank you for the recipe ✌🏻️ Five stars

  41. 93

    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

  42. 95

    It is looking soooo yummy. Thank you for sharing. I will surprise my mom by baking this for her. 🙂

  43. 97

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

    • 98

      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?

  44. 99

    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?

  45. 101

    I made this bread and it turned out perfect!

  46. 103

    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 !

  47. 105

    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.

  48. 107
    Elza Bester :

    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.

  49. 109

    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.

  50. 111
    Vicki DeArmond :

    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.

  51. 113

    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!

  52. 115

    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?

  53. 116

    Did you use kosher salt or table salt? Made this today and it was too salty.

  54. 118
    Evette Clark :

    What do you use to store your bread in after it is baked?

  55. 120

    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!

  56. 122

    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?

    • 123

      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!!

  57. 124

    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.

  58. 126

    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…)

  59. 128

    Finally baked the bread. Perfect. Thanks.
    Hope my family comes home soon so I don’t eat it all myself.

  60. 130

    Help, everything was fine thru the second rising! When I removed the Saran Wrap, it stuck to the dough & fell flat!

  61. 132

    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!

    • 133

      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!

  62. 134

    Can’t wait to try this! Are the pans 8×4 or 9×5?

  63. 137

    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!!

  64. 139

    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:
    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!

    • 140

      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!

      • 141

        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!

  65. 143

    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!!!

  66. 145

    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.

  67. 147

    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.

  68. 149

    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!

  69. 151

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

  70. 153

    Turned out wonderful. Could use a bit more salt. But otherwise wonderful recipe. A keeper.

  71. 155

    Looks very good

  72. 157

    What brand of mixer did you use? Looks so easy.

  73. 159

    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??

    • 160

      I haven’t used it a whole lot. How did it turn out?

      • 161

        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!

  74. 163

    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 🙂

    • 164

      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!

      • 165

        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!

        • 166

          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 🙂

  75. 167

    My grandma made potato bread always just boils one potato to make bread do you have a recipe?

  76. 169

    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!

  77. 171

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

  78. 173
    Sandra Johnson :

    Can this recipe for home made bread be done in a bread machine?

  79. 175

    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?

  80. 176

    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!!!! 😍

  81. 178
    Richard Williams :

    Do you have any bread recipes for Bread machines?

  82. 180
    marie lafontaine :

    hello what is that bowl called, anyone know where I could get one online thanks

  83. 181
    Mary Ann Anderson :

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

  84. 183

    totally made this and it was great!!! thanks so much!

  85. 185

    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.

  86. 187

    What kind of flour do you use to make this bread?

  87. 189

    Hi! What kind of mixer is used in the video?

  88. 191

    What kind of mixer are you using. It looks intriguing

  89. 193

    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 .

  90. 195

    What brand of electric mixer do you use in this video?

  91. 196

    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 😀

  92. 198

    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!

    • 199

      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. 🙂

  93. 200

    Watching th video and it looks amazing! What mixer are you using? I was looking for a good bread mixer!