This extremely easy bread recipe only requires FIVE ingredients to make two delicious loaves of homemade bread. Whether you’re a bread beginner or a pro baker, you’ll love this simple recipe!
Our recipe for homemade white bread has always been popular, but this new recipe is so EASY with such few ingredients. Some of our other breads, like Italian Bread or No Knead Bread also have 5 or fewer ingredients!
Just 5 Ingredients!
Do you ever find yourself wanting to make bread of some kind to go with a meal (for me it’s usually Sunday dinner!), but you can’t make it to the store, so you’ve gotta work with what you have on hand in the pantry? Or maybe you’re just craving the unbeatable taste of homemade bread for your sandwiches and toast!
Whatever the scenario, this easy bread recipe is the answer to every situation! It only takes FIVE ingredients to make this delicious homemade bread, and I would bet you already have most of them on hand if you ever bake.
The 5 ingredients are:
Water is also technically on the list, but it almost doesn’t count as an ingredient. 😉
How to Make Easy Bread
The process for making this easy bread recipe is pretty similar to any other homemade yeast bread, but making the dough is quicker and simpler because there are so few ingredients.
DOUGH. In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture, then pour into the flour mixture and beat until smooth. Stir in enough remaining flour, ½ cup at a time, to form a soft dough.
(Note: Having the oil in the bread acts as a source of fat and keeps the bread moist for longer, rather than having it dry out quickly.)
KNEAD + RISE. Turn dough onto a floured surface and knead until it is smooth and elastic, about 8-10 minutes. Place the kneaded dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until it has doubled, about 1-½ to 2 hours.
After it has doubled in size, punch dough down using your fist. Turn the dough onto a lightly floured surface and divide it in half. Shape each into a loaf. Place in 2 greased 9×5-in. loaf pans. Cover and let them rise until doubled, about 1 to 1-½ hours.
BAKE. Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 25 – 35 minutes. Remove from pans to wire racks to cool.
Recipe Tips + Tricks
Here are a few tips in making this bread…
- Try not to overwork your dough. Try to knead and shape your dough in about 1 minute, the danger is wanting to continually work your dough because you get into the rhythm of kneading. Avoid this temptation and be quick with your movements.
- Don’t rush things! Let the yeast bloom and grow so that your bread will be light and fluffy rather than dense and heavy.
- Use good yeast! Expired yeast won’t yield the rise you want
Proofing/rising: Proofing your dough can be tricky because things like oven temperature, air temperature and weather can all affect the proof time. To tell if the bread has been proofed just right, poke your finger in the top of the bread. If it:
- Bounces back- keep proofing
- Doesn’t bounce back at all: it is over-proofed
- Bounces back halfway: It’s perfect!
Easy Bread FAQ
Can you use all purpose flour? Yes – you can! We prefer bread flour for this recipe because it makes the bread so soft. But, all-purpose flours works fine too. 😉
Why did the bread split? There are a few culprits that can be that cause of split bread. Keep these in mind to help create the perfect loaf.
- Dough is too wet: extra air pressure from the evaporating moisture will push outward causing it to burst
- Dough is too dry: The crust forms too quickly and the natural air being released cant escape causing the crust to crack
- Air pockets: Air pockets are created when you shape the dough. Shaping can cause loose dough.
- Skin tension: As you are shaping the dough to place in the pan be careful that the tension is not too tight. Tight tension=thin skin=split bread
- Close the seam: not closing the seam or leaving it facing outside the pan can cause it to open and split
How to make this whole wheat bread? You can substitute your breadflour with whole wheat flour to make whole wheat bread!
What is the best type of pan to use? The goal is to get a bread pan that bakes the bread evenly and consistently. Aluminized steel or ceramic pans are great options for this purpose!
Can you make this bread into breadcrumbs? If your bread accidentally gets too stale, then you can easily make it into breadcrumbs. All you need to do is take the stale bread and run it in the food processor until it is fine enough for the recipe you wanted to use them for. They will last at room temperature for a month or in the fridge for 3 months.
How to make this easy bread recipe healthier? You could include some ground flaxseed, or top it with rolled oats. I know this doesn’t keep the 5 ingredient rule, but it never hurts to add some extra healthy goodies.
How to Store + Freeze
How do you keep homemade bread soft? Homemade bread needs to be kept correctly in order to avoid being dried out. Since there are no preservatives in homemade bread, you should wrap the loaf in plastic wrap and then wrap that in foil. Once you slice your bread, you need to store it in airtight plastic bags.
Homemade bread can be stored at room temperature, or you can freeze it to be used later. Do not store the bread in the fridge as it will cause the bread to become stale faster. Also, do not store bread until it has completely cooled.
COUNTER: Store the bread in a ziploc or wrap it in foil. Store for 2-3 days.
FREEZER: You can slice the loaf or freeze it whole. Place the bread in ziploc or wrap it with plastic wrap then again with aluminum foil.
This homemade bread recipe is delicious as is, but you can add flavor with different spreads, such as:
- Jalapeno Jelly
- Honey Butter
- Fruit Jam
- Peanut butter
You can also use homemade bread to make:
For more bread recipes, check out:
Easy Bread Recipe
- 1 package (¼ oz) active dry yeast
- 2 ¼ c warm water 110°-115°F
- 3 tbsp +½ tsp sugar
- 1 tbsp salt
- 2 tbsp canola oil
- 5-6 c bread flour
- In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water; let stand until bubbles form on surface.
- Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, ½ cup at a time, to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-½ to 2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, 1 to 1-½ hours.
- Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 25 – 35 minutes. Remove from pans to wire racks to cool.