Easy Homemade Bread Recipe
Introduction
This easy homemade bread recipe yields two soft, golden loaves perfect for sandwiches, toast, or any meal. Made with simple pantry staples and requiring only about 20 minutes of hands-on time, it’s a wonderful way to enjoy fresh bread anytime.
Ingredients
- 2¼ teaspoons active dry yeast (1 packet)
- 2¼ cups warm water
- ¼ cup sugar, plus 1 pinch
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 5½ – 6½ cups bread flour
- Butter for topping (optional)
Instructions
- Step 1: In a large bowl or stand mixer bowl, dissolve the yeast in warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the remaining sugar, salt, oil, and 4 cups of flour. Mix until smooth.
- Step 2: Gradually add the remaining flour, ½ cup at a time, until a soft, smooth dough forms. The dough should be slightly sticky to the touch but not overly so. Knead for 5-7 minutes until smooth, then shape into a ball.
- Step 3: Place the dough in an oiled bowl, turning it to coat with oil. Cover with plastic wrap and let rise in a warm spot for about 1 hour, or until doubled in size.
- Step 4: Punch down the dough gently and divide it in half. On a lightly floured surface, roll each half into a rectangle about 8 inches wide. Roll each rectangle tightly from the short edge to form a cylinder.
- Step 5: Place the dough cylinders seam side down into lightly greased loaf pans. Cover with plastic wrap and let rise for another hour, or until the dough rises ½ to 1 inch above the pans.
- Step 6: Preheat the oven to 375°F. Bake the loaves for 30-35 minutes or until golden brown and hollow-sounding when tapped. Brush with melted butter if desired. Remove from pans and cool on a wire rack before slicing.
Tips & Variations
- Make sure the yeast is bubbly and foamy to ensure proper rising.
- Measure flour accurately to avoid dense bread; the dough should be slightly tacky, not dry.
- For softer crust, brush warm loaves with melted butter after baking.
- Use bread flour for best texture, or substitute with all-purpose flour combined with vital wheat gluten.
- To make hamburger buns, divide dough into equal portions after the first rise, shape into rounds, let rise again, and bake at 375°F for 12-15 minutes.
- Freeze shaped dough after the first rise for up to 3-4 months; thaw, rise, and bake as usual.
Storage
Allow bread to cool completely before storing. Wrap in a Ziploc bag or foil and keep at room temperature for 2 to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3-4 months. To reheat, thaw completely, then warm in a 350°F oven for 10-15 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can you use instant yeast instead of active dry yeast?
Yes. You can swap instant or rapid rise yeast in the same quantity, and your bread will turn out just as soft and delicious.
How can I help the dough rise faster?
Place the dough in a warm, draft-free spot to rise more quickly. You can also preheat your oven to the lowest setting for a few minutes, turn it off, and place the dough inside with the oven door slightly open.
Print
Easy Homemade Bread Recipe
- Total Time: 2 hours 45 minutes
- Yield: 2 loaves (about 20 servings) 1x
Description
This easy homemade bread recipe produces two soft, fluffy loaves with a golden crust and tender crumb. Made from simple pantry staples like active dry yeast, bread flour, and vegetable oil, it’s beginner-friendly and perfect for sandwiches, toast, and everyday meals. With only about 20 minutes of active prep time and classic rise-and-bake techniques, this recipe yields cost-effective, bakery-quality bread that stays fresh for days and makes a wonderful base for a variety of dishes.
Ingredients
Yeast Mixture
- 2¼ teaspoons active dry yeast (1 packet)
- 2¼ cups warm water (about 105-110°F)
- 1 pinch sugar
Dough
- ¼ cup sugar
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 5½ – 6½ cups bread flour
Optional Topping
- Butter for topping (melted, optional)
Instructions
- Activate Yeast: In a large bowl or stand mixer bowl, dissolve the active dry yeast in warm water with a pinch of sugar. Wait until the mixture becomes bubbly and foamy, indicating the yeast is active.
- Mix Dough: Add the remaining sugar, salt, vegetable oil, and 4 cups of bread flour to the yeast mixture. Mix with a dough hook or by hand until smooth.
- Add Remaining Flour and Knead: Gradually add the remaining 1½ to 2½ cups of bread flour, ½ cup at a time, to form a soft, slightly sticky dough that just barely sticks to your finger. Knead the dough for 5-7 minutes until smooth and elastic, then shape it into a ball.
- First Rise: Lightly oil a large bowl and place the dough inside, turning once to coat the top with oil as well. Cover with plastic wrap and let the dough rise in a warm spot for about one hour, or until it doubles in size.
- Shape Loaves: After the first rise, punch down the dough gently and divide it in half. On a lightly floured or nonstick surface, roll each half into a long rectangle about 8 inches wide. Starting at the short edge, roll up each rectangle tightly to form cylinders approximately 8 inches wide.
- Second Rise: Place the shaped dough, seam side down, into lightly greased loaf pans. Cover with plastic wrap and let rise again for one hour, or until the dough is ½ to 1 inch above the pan’s rim.
- Bake: Preheat oven to 375°F. Bake the loaves for 30-35 minutes until golden brown and they sound hollow when tapped.
- Cool and Serve: Optionally brush baked loaves with melted butter for a soft, glossy crust. Transfer loaves to a cooling rack and cool completely before slicing. Makes 2 loaves.
Notes
- Measure flour accurately to avoid dense bread; dough should be slightly tacky, not dry or overly sticky.
- Proper yeast activation is essential; ensure it foams when mixed with warm water and sugar.
- Watch rise times carefully to avoid under-proofing (dense bread) or over-proofing (collapsed dough).
- Bread flour yields better texture and rise but all-purpose flour can be substituted or improved by adding 1 teaspoon vital wheat gluten per cup.
- Butter or oil the plastic wrap when covering dough to prevent sticking.
- Store cooled bread in a sealed bag at room temperature for 2-3 days or freeze for up to 3-4 months.
- To freeze dough, add an extra teaspoon of yeast, rise once, shape into loaves, freeze on a baking sheet, then wrap tightly. Thaw and proof before baking.
- This bread is versatile and perfect for recipes like French toast, grilled cheese, garlic bread, and homemade croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: homemade bread, easy bread recipe, soft white bread, beginner bread, baked bread, sandwich bread
