Homemade Bread Recipe

The unbeatable smell of freshly Homemade Bread Recipe coming out of your own oven! This no-fuss recipe will guide you step by step into creating a soft, airy loaf of bread with just the perfect golden crust—to toast for sandwiches, make crispy slices for breakfast or snuggle up with for some good old-fashioned, spread-the-butter on and get-warm delight. Dive into the art of bread-making and bring a taste of the bakery right into your kitchen!

There is so much to love about this bread recipe! If I had to narrow it down to the best parts, it would be that it only requires pantry staples: no milk, eggs, or butter are needed! It is also super simple and nearly foolproof. Whether you are a beginner or an experienced bread baker, this recipe is almost impossible to mess up, and I can assure you it will be a hit in your kitchen!

Ingredients Needed:

Warm Water (105-115°F): This will activate the yeast and start getting the rise going.
Active Dry Yeast: Instant or rapid rise yeast works too, just follow my adjustments in the recipe card.
Granulated Sugar or Honey: Feeds the yeast and adds tenderness to the bread.
Salt: Flavor booster
Oil: Vegetable, canola, or melted butter – your choice.
Flour: Use bread flour or All-Purpose flour, and the recipe as is, unless you must adjust for higher elevations or drier environments. This dough should form shaggy, more easily divided, but will still slightly stick to your fingers. Avoid overflouring to ensure airy, tender bread!

Do I need a Bread Maker or Stand Mixer?

No special equipment is required for this white bread recipe! If you have a stand mixer, it will make the process easier, but a mixing bowl and a wooden spoon are all you really need. Then you can knead the dough by hand. If you have a bread machine, you can also use it with this recipe, though you may have to cut the ingredients in half to make a single loaf, depending on the size of your machine.

Homemade Bread Recipe

Proof the yeast: Mix yeast and sugar or honey in a large bowl or stand mixer with warm water. Let it be frothy and bubbly for 5-10 minutes. This step-proofing-is the proof that the yeast will be active; if there is no foam, that yeast may not be active-restart with fresh yeast.

Prepare the Dough: Add sugar or honey, salt, oil, and 3 cups of flour to yeast mixture. Mix to combine. Gradually add a cup of flour and mix, then continue adding it in ½ cup parts until the dough begins pulling away from the sides of the bowl.

Knead the Dough: Knead the dough on medium speed for 5 minutes or by hand on a lightly floured surface for 5-8 minutes. Dough should be smooth, elastic, a little bit sticking to a clean finger but not too wet.

First Rise: Grease an extra-large mixing bowl with oil or cooking spray. Add the dough, cover it with a dish towel or plastic wrap, and let it rise in a warm place* until it has doubled in size. That should take about 1 ½ hours.

Punch Down the Dough: Gently punch the dough down to release air bubbles.

Form the Loaves: Divide the dough in half and work each half into a log shape before placing them into greased loaf pans.

Second Rise: Spray two pieces of plastic wrap lightly with cooking spray, then put the plastic wrap lightly over the tops of the pans so that the dough can rise to 1 inch above the loaves for the final 45-60 minutes.

Bake: Preheat oven to 350°F with rack in lower/middle position. Bake for 30-33 minutes, or until tops are golden brown. Tap top of a loaf; it should sound hollow when fully baked.

Cool: Invert baked loaves onto a wire cooling rack. Brush tops with butter, then let bread cool at least 15 minutes before slicing.

Storage: Refrigerate after cooling. Store bread in an airtight container or in an airtight bag at room temperature for 2-3 days or in the refrigerator for up to 5 days.

Make Ahead And Freezing Instructions For Homemade Bread Recipe

Make Ahead: Mix dough through step 4, place in a large, airtight container and refrigerate for up to 1 day. Bring to room temperature, punch down, and shape into loaves.

Freezing Bread Dough: Mix the dough to step 6 (just before the second rise). Formed loaves may be placed in a freezer-safe or disposable aluminum bread pan, covered tightly with two layers of aluminum foil, and frozen for up to 3 months. Loaves are thawed and allowed to finish the second rise at room temperature for about 5 hours, then baked as directed.

Freeze baked bread: cool completely and then place the loaves into freezer-safe resealable bags. It freezes well for up to 3 months. Allow it to thaw at room temperature or in the fridge overnight when you’re ready to serve.

Variations:

Cinnamon Swirl Bread: After you’ve punched down and divided the dough into two pieces at step 7, roll each of these pieces out into a rectangle. Sprinkle ¼ cup sugar with 2 teaspoons cinnamon over the dough leaving a 1-inch border around the dough, then roll up tightly into a log and pinch ends to seal before placing seam side down into the loaf pan. Resume at step 8.Raisin Bread: Add 2 cups of raisins in step 3 and then do the cinnamon swirl instructions.

TIPS For Homemade Bread Recipe

Check Your Yeast Freshness: Make sure your yeast is fresh and active. If your yeast is old or past its expiration date, it will not foam when you are proofing it. This means your bread won’t rise as expected.

Temperature of Water Matters: You should use warm water of 105-115°F to activate the yeast. Water that is too hot can kill the yeast. Water that is too cold won’t activate it well.

Measure Flour Correctly: Use a spoon, and level the flour when you’re measuring it correctly. This way, not too much is packed in your measuring cup. There’s nothing worse than this amount of flour making your bread heavy and dense.

Tacky dough should be relatively smooth and elastic. Then add a little flour; when it pulls back just a little from the sides of your bowl, stop – do not add too much or you will dry it out.

Rising Environment: If your kitchen is cool, let dough rise in a slightly warm, off oven. Just turn the oven on for a few minutes; turn it off before putting the dough in to rise.

Punching Down: Once your dough has risen, punch it down to remove air bubbles. This helps achieve a consistent crumb texture and avoids holes in your bread.

Double Rising is Magic: The dough will rise in the dough ball and then again in the loaf pan. This ensures it gets a lighter texture and a better flavor to the bread.

Positioning in Oven: In order to bake it evenly, place the oven rack in the center or lower-middle position. Thus, it reduces the chances of the top getting too browned before the rest is done.

Hollow Sound Test: Tap the top of the loaf after baking; it should sound hollow. This means that it is well-done.

Cool Before Slicing: Cool the bread to at least 15-20 minutes on a wire rack before slicing. This does not let it crumble and the crumb starts to set.

FAQs For Homemade Bread Recipe

1. Can I substitute instant yeast for active dry yeast?
Yes, you can use instant or rapid-rise yeast. Instant yeast needs no rehydrating with water; you can add it directly to the flour. You might get a little more aggressive rise, so keep an eye on your dough.

2. Why did my bread not rise?
Maybe, your yeast is dead. You’ll want to determine if you’re yeast will be frothing when it proofs. So, if your yeast’s not frothing, possibly it has run out already or has stopped working, and the other thing might be the water temperature too, as that could just kill the yeast by being much too hot; just heat it up and let it be warm; it will be at the temperature ranging from 105-115°F.

3. How can I tell my dough has taken enough flour?
This dough should be smooth, elastic, and tacky enough not to stick heavily to your fingers. Gradually add flour in ½-cup increments, stirring with a rubber spatula after each addition until the dough starts to come away from the sides of the bowl.

4. Can this recipe be made gluten-free?
This recipe works well for bread or all-purpose flour, but some gluten-free flours can be used – results vary since gluten will provide the bulk of structure and texture to the bread. A better choice may be a gluten-free bread-specific recipe.

5. Is there a way to obtain a softer crust?
Brushing the top of the loaf with melted butter right after baking can soften the crust. Even cooling the loaf in an airtight container or bag can help lock in moisture.

6. Why is my bread dense or heavy?
Dense bread typically results from too much flour or under-kneading. Measure flour carefully and avoid adding too much. Proper kneading helps develop gluten, which gives bread that light, airy texture.

7. How do I store freshly baked bread?
Keep cooled bread in an airtight container or bag at room temperature for 2-3 days. Keep it in the refrigerator for up to 5 days or freeze it for up to 3 months if you want to keep it for longer periods.

8. Can I freeze the dough?
Yes! Shape the dough, put it in a loaf pan, and freeze before the second rise. Let it thaw and finish out the second rise at room temperature (about 5 hours) before baking.

9. Can I double the recipe?
Absolutely! You can double the ingredients to make four loaves instead of two. Make sure you have sufficient mixing and kneading capacity in your bowl or stand mixer.

10. How do I know if my bread is cooked?
Tap the loaf top after baking. It will have a hollow sound. You should use a thermometer to make sure the inside of the bread has reached 190°F.