Finding the perfect loaf shouldn’t be a challenge for home bakers. This Easiest Homemade Bread recipe uses just six simple pantry staples to create a soft, golden white bread that is perfect for sandwiches, toast, or enjoying fresh from the oven.
Table of Contents
Why You Will Love This Recipe
There is nothing quite like the aroma of fresh bread wafting through the house. You will love this recipe because it relies entirely on shelf-stable ingredients, meaning you do not need milk, eggs, or butter to achieve a professional result. It is a fool-proof method that works for both beginners and experienced bakers, resulting in a versatile loaf that freezes beautifully for future meals.
Ingredients
- 2 cups warm water (105-115 degrees F)
- 1 Tablespoon active dry yeast
- 1/4 cup honey or granulated sugar
- 2 teaspoons salt
- 2 Tablespoons vegetable or canola oil
- 4 to 5 1/2 cups all-purpose or bread flour
Step-by-Step Instructions
- Proof the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and a small pinch of the sugar or honey. Let it sit for 5 to 10 minutes until the mixture becomes foamy and bubbly.
- Mix the Dough: Add the remaining sugar or honey, salt, oil, and 3 cups of the flour. Stir until combined. Gradually add the remaining flour, 1/2 cup at a time, while mixing until the dough begins to pull away from the sides of the bowl.
- Knead: Knead the dough for about 5 minutes using a stand mixer on medium speed, or 5 to 8 minutes by hand on a lightly floured surface. The dough should be smooth, elastic, and only slightly sticky to the touch.
- First Rise: Place the dough in a greased bowl and cover it with a clean dish towel or plastic wrap. Let it rise in a warm, draft-free spot until it has doubled in size, which usually takes about 1 1/2 hours.
- Shape the Loaves: Gently punch the dough down to release air bubbles. Divide the dough into two equal portions and shape them into logs. Place each log into a greased 9×5-inch loaf pan.
- Second Rise: Cover the pans loosely and allow the dough to rise again for 45 to 60 minutes, or until the dough has risen about 1 inch above the rim of the pans.
- Bake: Preheat your oven to 350 degrees F. Bake for 30 to 33 minutes until the tops are golden brown. If you tap the top of the loaf, it should sound hollow.
- Cool: Remove the bread from the pans immediately and place them on a wire rack. For a soft crust, brush the tops with a little butter while still warm. Allow them to cool for at least 15 minutes before slicing.
Expert Tips / Pro Tips
To ensure the Easiest Homemade Bread every time, always check the expiration date on your yeast. Fresh yeast is essential for a proper rise. If you are in a hurry, you can speed up the rise time by preheating your oven to 180 degrees F, turning it off, and placing the covered dough inside with the door slightly cracked. Additionally, remember that the exact amount of flour can vary based on humidity; focus on the texture of the dough rather than the exact cup measurement. It should be smooth and pull away from the bowl.
Variations & Substitutions
While this recipe makes a classic white loaf, you can easily customize it. For a Cinnamon Swirl Bread, roll the dough into a rectangle, sprinkle with cinnamon sugar, and roll it up tightly before placing it in the pan. You can also add 2 cups of raisins for a sweet breakfast treat. If you prefer a chewier texture, use bread flour instead of all-purpose flour. For those using a bread machine, you may need to halve the recipe to accommodate the machine’s capacity.
Serving Suggestions
This Easiest Homemade Bread is heaven when served warm with homemade strawberry, raspberry, or peach jam. It is the ideal foundation for classic sandwiches or a hearty grilled cheese. If you have leftovers that are a few days old, use them to make baked French toast casseroles, bread pudding, or homemade croutons and breadcrumbs.
Storage, Freezing & Reheating
Store your bread in an airtight bag at room temperature for 2 to 3 days, or in the refrigerator for up to 5 days. To freeze baked bread, allow it to cool completely, wrap it tightly, and store it in a freezer-safe bag for up to 3 months. You can also freeze the unbaked dough. After shaping the loaves, wrap the pans tightly and freeze. When ready to bake, let the dough thaw and rise at room temperature for about 5 hours before following the standard baking instructions.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 202 kcal |
| Carbohydrates | 41 g |
| Protein | 5 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Sodium | 196 mg |
| Fiber | 1 g |
| Sugar | 3 g |
Easiest Homemade Bread
Ingredients
Equipment
Method
- Proof the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water, yeast, and a small pinch of the sugar or honey. Let it sit for 5 to 10 minutes until the mixture becomes foamy and bubbly.2 cups warm water, 1 Tablespoon active dry yeast, 1/4 cup honey or granulated sugar
- Mix the Dough: Add the remaining sugar or honey, salt, oil, and 3 cups of the flour. Stir until combined. Gradually add the remaining flour, 1/2 cup at a time, while mixing until the dough begins to pull away from the sides of the bowl.1/4 cup honey or granulated sugar, 2 teaspoons salt, 2 Tablespoons vegetable or canola oil, 4 to 5 1/2 cups all-purpose or bread flour
- Knead: Knead the dough for about 5 minutes using a stand mixer on medium speed, or 5 to 8 minutes by hand on a lightly floured surface. The dough should be smooth, elastic, and only slightly sticky to the touch.
- First Rise: Place the dough in a greased bowl and cover it with a clean dish towel or plastic wrap. Let it rise in a warm, draft-free spot until it has doubled in size, which usually takes about 1 1/2 hours.
- Shape the Loaves: Gently punch the dough down to release air bubbles. Divide the dough into two equal portions and shape them into logs. Place each log into a greased 9×5-inch loaf pan.
- Second Rise: Cover the pans loosely and allow the dough to rise again for 45 to 60 minutes, or until the dough has risen about 1 inch above the rim of the pans.
- Bake: Preheat your oven to 350 degrees F. Bake for 30 to 33 minutes until the tops are golden brown. If you tap the top of the loaf, it should sound hollow.
- Cool: Remove the bread from the pans immediately and place them on a wire rack. For a soft crust, brush the tops with a little butter while still warm. Allow them to cool for at least 15 minutes before slicing.butter
Notes
FAQ
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant or rapid-rise yeast. If using instant yeast, you can skip the proofing step in the water and mix the yeast directly in with the dry ingredients. Note that your rise times will likely be faster.
What if my dough isn’t rising?
The most common cause is expired yeast or water that was too hot (which kills the yeast) or too cold (which doesn’t activate it). Ensure your water is between 105 and 115 degrees F. Also, make sure the dough is rising in a warm, draft-free environment.
Do I need a stand mixer to make this bread?
No special equipment is required! While a stand mixer makes the process faster, you can easily mix the dough with a wooden spoon and knead it by hand on a floured surface.
Can I make this into rolls instead of loaves?
Absolutely. After the first rise, divide the dough into smaller balls, place them in a greased baking dish, let them rise until doubled, and bake at 350 degrees F for 15 to 20 minutes.