Easy Homemade Bread Recipe

There’s something deeply satisfying about making bread from scratch—the feel of the dough, the comforting smell as it bakes, and the first bite of warm, fresh bread straight from your oven. This Easy Homemade Bread Recipe is designed for both beginners and seasoned bakers alike. With just a handful of pantry staples, you can create a soft, flavorful loaf with a chewy texture and golden crust, perfect for sandwiches, toast, or simply slathered with butter.

This recipe is wonderfully forgiving and doesn’t require any special equipment or techniques. It uses either active dry or instant yeast and can be sweetened with sugar or honey, depending on your preference. The dough is easy to handle, rises beautifully, and bakes into a classic loaf that feels just as rewarding to make as it is to eat. Whether you’re baking your first loaf or adding another go-to recipe to your collection, this one delivers every time.

Why You’ll Love This Recipe

1. Beginner-friendly – No fancy tools or techniques required.
2. Customizable ingredients – Swap sugar for honey or use your preferred oil.
3. Delicious texture – Soft, airy inside with a crisp, golden crust.
4. Minimal ingredients – Made with basic pantry staples.
5. Versatile – Perfect for toast, sandwiches, dipping, or enjoying on its own.

Ingredients

• Warm water (110–115°F)
• Dry yeast (active dry or instant)
• Sugar (or honey)
• Oil (olive oil, avocado oil, or any neutral oil)
• Flour (bread flour or all-purpose flour)
• Salt

Variations

• Honey bread: Swap sugar for honey for a subtle sweetness and richer flavor.
• Whole wheat version: Replace up to half the flour with whole wheat flour.
• Herb-infused: Add rosemary, thyme, or garlic powder to the dough.
• Seed topping: Sprinkle with sesame, poppy, or flax seeds before baking.
• Dairy-enriched: Add a splash of milk or an egg for a softer crumb.

How to Make the Recipe

Step 1

In a large mixing bowl, combine warm water and sugar (or honey). Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy (skip this step if using instant yeast).

Step 2

Add oil and salt to the yeast mixture. Gradually stir in flour, one cup at a time, until a shaggy dough forms.

Step 3

Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Alternatively, knead with a stand mixer using the dough hook attachment.

Step 4

Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Step 5

Punch down the dough and shape it into a loaf. Place it in a greased 9×5-inch loaf pan.

Step 6

Cover and let rise again for 30–45 minutes, until it domes slightly over the top of the pan.

Step 7

Preheat the oven to 375°F. Bake the bread for 30–35 minutes, or until golden brown and hollow-sounding when tapped.

Step 8

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Making the Recipe

• Use a thermometer to ensure your water is the right temperature (110–115°F).
• Let the dough rise in a warm, draft-free area—an oven with the light on works well.
• Knead thoroughly for the best texture—smooth and elastic dough is key.
• Don’t rush the cooling process; slicing too early can lead to a gummy interior.
• Store cooled bread properly to maintain freshness.

How to Serve

• Toasted with butter and jam for breakfast.
• As the base for sandwiches or paninis.
• Alongside soups, stews, or salads.
• Cut into cubes and baked for croutons.
• Sliced and used for French toast or bread pudding.

Make Ahead and Storage

Storing Leftovers

Keep bread in a sealed plastic bag or bread box at room temperature for up to 3–4 days.

Freezing

Wrap tightly in foil and freeze whole or in slices for up to 3 months. Thaw at room temperature or toast directly from frozen.

Reheating

To refresh, warm in the oven at 300°F for 8–10 minutes, or toast individual slices as needed.

FAQs

1. Can I use instant yeast instead of active dry?

Yes—just skip the proofing step and mix it directly with the flour.

2. How do I know the dough has risen enough?

It should double in size and leave an indentation when gently poked.

3. What if my dough is too sticky?

Add flour one tablespoon at a time until manageable, but avoid adding too much.

4. Can I use all-purpose flour instead of bread flour?

Yes, though bread flour gives a chewier, more structured loaf.

5. Why did my bread turn out dense?

It may not have risen long enough, or the dough wasn’t kneaded enough.

6. Do I need a stand mixer?

No—this recipe works great by hand with just a bowl and some elbow grease.

7. How do I get a shinier crust?

Brush with melted butter after baking, or egg wash before baking for a golden sheen.

8. Can I add mix-ins like cheese or herbs?

Absolutely—fold in after the first rise for best distribution.

9. How long does homemade bread last?

It stays fresh for up to 4 days at room temperature or 3 months in the freezer.

10. Can I double the recipe?

Yes, but divide the dough into two pans for even baking.

Conclusion

This Easy Homemade Bread Recipe proves that making bread at home doesn’t have to be complicated. With simple ingredients and easy-to-follow steps, you’ll get a beautifully soft, flavorful loaf every time. Whether you’re new to bread making or looking for a reliable go-to recipe, this one is sure to become a favorite. Bake it once, and you’ll never want to go back to store-bought again.

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