Homemade Bread Recipe

4.98 from 923 votes

Homemade Bread Recipe

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

Prep Time15

Cook Time30

Let Rise2

Total Time2 45

Course: Bread

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

loaf pans

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.

Video

Notes

Make 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.

Freeze bread dough. 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 to 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.

Store. 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.

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