NOTHING beats delicious homemade bread! And as you can imagine, we are biased – our homemade bread recipe is the BEST!!
We’ve tested classic bread recipes time and time again, and this is the recipe we keep coming back to. We use it for everything – French Toast, Grilled Cheese, Homemade Croutons – you name it!
The flavor is PERFECTION! But also – most of the ingredients can be found in your pantry, so you can make it any time. It also requires only about 20 minutes of hands-on work! The rest is rising and baking time.
And like most bread recipes, this is great to make ahead and store so you always have fresh bread on hand.
If you love a good bread recipe, you’ll also love our French Bread, White Bread, and Whole Wheat Bread!
Why we think you’ll love it:
- Made with pantry staples. The ingredients are simple and ones most everyone has on hand.
- Used for so many recipes. It’s perfect for sandwiches like Grilled Cheese or a batch of French Toast.
- Cost-effective and healthier. Making homemade bread will use about $1.25 worth of ingredients per loaf, and you get to control the ingredients!
Homemade Bread Ingredients
- Active dry yeast (2¼ teaspoons, 1 packet): Leavens the dough so the loaves rise tall with a fine, even crumb.
- Warm water (2¼ cups): Hydrates the flour and activates the yeast for a steady, strong rise. Water temp matters, aim for warm to the touch, about 105 to 110°F, to wake up the yeast without harming it.
- Sugar, plus 1 pinch (¼ cup, plus pinch): Feeds the yeast and adds a touch of sweetness that helps browning.
- Salt (1 tablespoon): Balances flavor and strengthens gluten for better structure.
- Vegetable oil (2 tablespoons): Keeps the crumb tender and the loaves soft for days.
- Bread flour (5½ – 6½ cups): Higher protein builds strong gluten for lift, chew, and sliceable structure. Or an equal amount of all-purpose flour, or make your own bread flour: add 1 teaspoon of vital wheat gluten to a 1-cup measuring cup. Spoon all-purpose flour to fill the cup the rest of the way and sift.
- Butter for topping, optional: Brushed on the hot crust for a soft, glossy finish and buttery aroma. Other toppings include Homemade Strawberry Jam, Honey Butter, and Cinnamon Butter.
How to Make Homemade Bread
DOUGH. In a large bowl or the bowl of a stand mixer, dissolve active dry yeast in warm water with a pinch of sugar. When the yeast mixture is bubbly and foamy, the remaining sugar, salt, oil, and 4 cups bread flour, and mix with a dough hook until smooth.
Add the remaining 1-2 cups of 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 with the dough hook on medium speed for 5-7 minutes, until smooth, then roll into a ball.
RISE. Use olive oil or cooking spray to coat the sides of the bowl. Transfer the dough to the oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise for one hour (in a warm spot), or until doubled for the first rise.
SHAPE. When the dough has risen, punch it down gently and divide it in half. On a non-stick baking mat 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 the remaining dough.
2ND RISE. Place the dough, seam side down, into lightly greased loaf pans, and cover with plastic wrap. Let rise for a second time for one hour, or until the dough is ½-1 inch higher than the top of the pan.
BAKE. Preheat the oven to 375°F.
- Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped.
SERVE. Brush loaves with a little melted butter after baking. Remove to a cooling rack and cool before slicing. Makes 2 loaves of bread.
Use your bread in some of our favorite recipes: French Toast, Grilled Cheese, French Toast Bake, Garlic Bread, Homemade Croutons.
Kristyn’s Recipe Tips
- Yeast. Be sure to activate the yeast correctly otherwise, the dough will not rise. Make sure it foams when mixed with warm water and sugar.
- Flour. My #1 tip for any bread recipe is to measure the flour accurately! Too much flour can result in dense bread, and we all know bread should be soft. The dough should be slightly tacky, not dry.
- Add flour gradually until the dough is soft and slightly tacky, it should just pull away from the bowl.
- Knead. Knead 5 to 7 minutes until smooth and elastic, a windowpane test should stretch thin without tearing.
- Watch the rise time. 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 become unusable.
- Shape. Let shaped loaves rise until ½ to 1 inch over the pan, baking too early can cause dense slices.
Easy Homemade Bread Recipe
Equipment
- loaf pans
Video
Ingredients
- 2¼ teaspoons active dry yeast, (1 packet)
- 2¼ cups warm water
- ¼ cup sugar, plus 1 pinch
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 5½ – 6½ cups bread flour
- butter for topping, (optional)
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in 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 for 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 the 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.
Notes
- Measure the flour accurately! Too much flour can result in dense bread.
- Watch the rise time. 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 become unusable.
- Be sure to activate the yeast correctly; otherwise, the dough will not rise.
- I like to use bread flour since it creates a perfect rise and chewy texture, but all-purpose flour can be used.
- Use your bread in some of our favorite recipes: French Toast, Grilled Cheese, French Toast Bake, Garlic Bread, Homemade Croutons
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Yes! You can swap instant yeast/rapid rise yeast for active dry yeast in your recipe. Just use the same amount, and your bread will turn out just as soft and delicious!
Place the bowl of dough near a warmer area in your home, such as a warm slow cooker, sunny window, on top of a warm oven, or suspended above a bowl of steaming water.
Add an extra teaspoon of yeast and make the dough as directed. Allow the dough to rise the first time, then shape it into loaves and place them 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 3-4 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.
Cool completely and place in a Ziploc bag or wrap in foil. Store at room temperature for 2 to 3 days. Place in a freezer-safe bag and freeze for 3-4 months.
Of course! It’s super easy, and the machine does all the hard work for you!
– Layer the ingredients the right way! Add them in this order:
Warm water, Sugar, Salt, Oil, Bread flour. Then, make a little well in the flour and place the yeast inside so it doesn’t touch the liquid right away.
-Pick your settings: Use the basic bread setting and choose light or medium crust, depending on what you like best.
-Check the dough: After a few minutes of mixing, peek inside! If it looks too sticky, add a little more flour (one tablespoon at a time). If it’s too dry, add a tiny bit of water. You want the dough to be soft and slightly tacky.
-Let the bread machine do its thing! Once it’s done baking, carefully take out the loaf, let it cool on a wire rack.
More Like This
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Baguette Recipe
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Italian Bread Recipe
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Bread Recipes
White Bread
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Whole Wheat Bread
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Easy Sandwich Bread Recipe
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No Knead Bread
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This recipe was first published December 2016.
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.
Oh, thank you!! I’m glad I could help 🙂 It truly is the best!
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!
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?
How did it come out? I’m sorry I couldn’t get to your question sooner. I haven’t let mine rise that long, so I’m curious. Thank you!! Hope you liked it!
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!!
Yes, please let me know 🙂 I’m sorry the first time, something was off.
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!
Oh, I am so glad they turned out! Darn power! Thank you so much!
This recipe was the best bread recipe ive ever tried!
Awe, thank you so much!!
Best easy bread I have ever made. instructions were perfect and understandable.
Thank you so much for saying that! Glad you like it 🙂
Can this recipe Be used for dinner rolls?
I personally have not tried, but I am sure it could 😉
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?
I have not tried freezing it, I’m sorry. It’s usually gone so fast or we give some away. Has anyone else tried freezing it?
I decided to freeze a couple loaves. I will let you know how it turned out! 🙂
I’m going to be making this, it looks amazing! I just learned to make cinnamon rolls and noodles, and this recipe is next. My question IS…Will there be any difference with the quick rise yeast? Only because that’s what I have on hand at the moment, I sent my daughter in law to buy yeast for me, and she thought it would help to have instant. Bless her HEART..Anythjng to worry about?
It should be ok 🙂 I haven’t tried with other yeasts, but I think it should be OK!
Will bread flour work?
I honestly do not know. I haven’t tried that. I wish I knew how it would change the recipe. I’m sorry!
Really great recipe. My family loves it. I used bread flour and it turned out great! ThanK you!
You are so welcome! Thanks for letting me know!
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!
Thanks so much for sharing!! Glad you like it!
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!
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
Thank you so much for sharing that, Allison!! I am not too familiar with cooking in higher altitude, so this helps!
Yes it works just fine. I only use bread flour as it has more gluten.
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.
That makes me so happy to hear!!! Such great ideas!! Thank you so much for sharing!!
Hi. Can’t wait to make. Can you tell me about how many calories?
Thank you.
I wish I knew. I honestly have no idea. I don’t like to know..since I love it so much 🙂
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.
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?
I like to knead by hand, but you could do either! Hope that helps! Good luck 🙂
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!:)
Can you make this recipe in a bread making machine
I personally haven’t, but I’m sure you could! I’d love to know! Thank you for stopping by!
Can you list the brand of yeast you used? I am using active dry yeast packets but they aren’t foaming at all ????
I used Red Star Yeast. Make sure your water is warm and give it a pinch of sugar to feed on. If it’s still not foaming, it’s not good yeast.
Thanks Alicia!!!
This is Alicia from The Baker Upstairs recipe. Here is her link, if you’d like to ask which yeast she used….http://www.thebakerupstairs.com/. Hope that helps!