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Easiest Homemade Bread

Easiest Homemade Bread

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Rising Time 2 hours 30 minutes
Total Time 3 hours 20 minutes
Servings: 2 loaves
Course: Bread, Side Dish
Cuisine: American
Calories: 202
Ingredients Equipment Method Notes

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
  • butter optional, for brushing

Equipment

  • Large mixing bowl or stand mixer
  • 9x5-inch loaf pans
  • Wire Rack

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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 9x5-inch loaf pan.
  6. 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.
  7. 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.
  8. 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

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.