There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen. This classic homemade bread recipe takes just 15 minutes of hands-on prep time, followed by a patient rise and a quick bake.
While the total process spans about 3 hours and 45 minutes, most of that time is hands-off, letting the yeast work its magic. The result? A perfectly golden loaf with only 202 calories per serving, making it a healthier alternative to store-bought versions.
Ingredients Needed
- Water: 2 cups, warm (105-115°F) – temperature is crucial for yeast activation
- Active Dry Yeast: 1 tablespoon – ensure it’s fresh for best results
- Honey or Sugar: 1/4 cup – helps feed the yeast and adds subtle sweetness
- Salt: 2 teaspoons – enhances flavor and controls yeast growth
- Oil: 2 tablespoons (canola or vegetable) – creates tender crumb
- Flour: 4-5½ cups (all-purpose or bread flour) – adjust as needed for perfect consistency
Step-by-Step Instructions
- Yeast Proofing: Combine yeast, warm water, and pinch of sweetener. Let rest 5-10 minutes until foamy.
- Initial Mix: Add remaining sweetener, salt, oil, and 3 cups flour. Mix thoroughly.
- Flour Addition: Gradually add remaining flour until dough pulls away from bowl sides.
- Kneading Time: Mix 4-5 minutes with mixer or 5-8 minutes by hand until smooth and elastic.
- First Rise: Place in greased bowl, cover, let rise 1½ hours until doubled.
- Shaping: Divide dough, shape into logs, place in greased 9×5″ pans.
- Second Rise: Cover and let rise 45-60 minutes until 1 inch above pan rim.
- Baking: 350°F for 30-33 minutes until golden brown and hollow-sounding when tapped.
- Finishing: Brush with butter while hot, cool on wire rack 10 minutes before slicing.
Baking Tips for Perfect Bread
New to bread baking? Here’s what makes your loaves come out beautifully every time! Keep your yeast fresh and store it in the fridge. When you’re proofing the yeast, the water should feel like warm bath water – if it’s too hot, it’ll kill the yeast.
A clean finger should read about 110°F. Want to check if your dough is kneaded enough? Press it gently – it should bounce back like a pillow. For the perfect rise, pop your covered dough in a slightly warm spot, like near (not on!) your preheating oven.
Simple Variations
Make this basic bread recipe your own! Try adding 2-3 tablespoons of seeds (sesame, sunflower, or poppy) to the dough for extra crunch. For whole wheat bread, swap up to 2 cups of the all-purpose flour with whole wheat flour.
Love a softer crust? Brush the top with milk instead of butter after baking. Want dinner rolls instead? Shape the dough into 24 small balls and bake for about 20 minutes.
Serving Ideas
Nothing beats warm homemade bread! Slice it thick for sandwiches or toast. It makes amazing grilled cheese – the slightly sweet note from the honey pairs wonderfully with sharp cheddar.
Cut it into cubes, drizzle with olive oil and toast for the best homemade croutons. For breakfast, toast a slice and top it with butter and jam, or use it for French toast on weekend mornings.
Storage and Freshness
Your bread will stay fresh at room temperature for 2-3 days when stored in a plastic bag or bread box. Pop it in the fridge to keep it fresh for up to 5 days. Want to freeze it? Let it cool completely, slice it, and store in a freezer bag for up to 3 months.
Warm frozen slices in the toaster whenever you need them. To refresh slightly stale bread, sprinkle it with water and pop it in a 350°F oven for 5 minutes.
Homemade Bread
Equipment
- Stand mixer or large bowl
- 9×5 inch bread pans (2)
- Wire cooling rack
Ingredients
- 2 cups warm water (105-115 degrees)
- 1 tablespoons active dry yeast
- 1/4 cup honey or sugar
- 2 teaspoons salt
- 2 tablespoons oil (canola or vegetable)
- 4-5.5 cups all-purpose or bread flour
Instructions
- In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly.
- Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
- Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
- Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
- Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 ½ hours.
- Spray two 9×5” bread pans generously with cooking spray on all sides.
- Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
- Cover pans and allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans.
- Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top.
- Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
