Introduction

Making homemade bread is a rewarding and delicious experience that fills your kitchen with irresistible aromas. This simple recipe yields soft, flavorful loaves perfect for sandwiches or toast, even for beginners. With a bit of patience and love, you’ll have fresh bread straight from your oven.

A fresh loaf of bread with a smooth, shiny, golden brown top crust rests on a metal cooling rack. The sides of the bread are a lighter beige color, showing a soft and airy texture beneath the crust. The bread is rectangular with rounded edges and stands tall, highlighting its fluffy inside. The setting features a white marbled surface below the rack. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups warm water (105-115°F / 474g)
1 tablespoon active dry yeast*
1/4 cup honey or sugar (85g honey or 50g sugar)
2 teaspoons salt
2 tablespoons oil (canola or vegetable) (30 ml)
4 to 5 1/2 cups all-purpose or bread flour* (500g-688g)

Instructions

Step 1: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of sugar or honey. Let it rest for 5 to 10 minutes until foamy and bubbly to proof the yeast. If it doesn’t foam, your yeast may be inactive and you should start again with fresh yeast.
Step 2: Add the remaining sugar or honey, salt, oil, and 3 cups of flour. Mix until combined.
Step 3: Add another cup of flour and mix again. Continue adding flour, ½ cup at a time, while mixing. The dough should pull away from the sides of the bowl and feel smooth and elastic, slightly sticky but manageable. Add more flour if needed.
Step 4: Knead the dough for 4-5 minutes on medium speed with the mixer, or knead by hand on a lightly floured surface for 5-8 minutes.
Step 5: Lightly grease a large bowl with oil or cooking spray. Place the dough inside and turn to coat all sides. Cover with a dish towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 1/2 hours.
Step 6: Prepare two 9×5 inch bread pans by spraying all sides with cooking spray. Optionally, line the bottom with parchment paper for easier removal.
Step 7: Punch down the risen dough to release air bubbles. Divide the dough into two equal portions. Shape each into a long loaf and place into the prepared pans.
Step 8: Cover the pans with a lightweight dry towel or sprayed plastic wrap and let the dough rise again for 45 minutes to 1 hour, until it has risen about 1 inch above the pans.
Step 9: Preheat your oven to 350°F (175°C). Bake the loaves for 30-33 minutes until golden brown. Tap the top of a loaf gently; it should sound hollow when done.
Step 10: Remove the bread from the pans and invert onto a wire rack. Brush the tops with butter and let cool for at least 10 minutes before slicing.
Step 11: Store cooled bread in an airtight container or bag for 2-3 days at room temperature or up to 5 days in the refrigerator.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
Proof yeast in water that’s too hot or cold can kill the yeast; keep it between 105-115°F for best results.
Enhance flavor by adding herbs like rosemary or thyme to the dough.
For a sweeter bread, increase honey or sugar slightly.

Storage

Keep your bread in an airtight container or tightly sealed bag at room temperature to maintain freshness for 2-3 days. You can also refrigerate it for up to 5 days, though this may dry the bread slightly. To refresh, warm slices briefly in a toaster or oven before serving.

How to Serve

Three slices of white bread are shown, each spread thinly with creamy white butter. The bread slices have a soft, airy texture with a light golden crust around the edges. They are laid on a brown wooden cutting board, arranged slightly overlapping. The background surface is a white marbled texture, and a blurred butter knife with some butter on it is visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. It does not need to be proofed in water first; simply mix it directly with the dry ingredients and reduce the initial water slightly. The rise times may also be faster.

Why is my bread dense and heavy?

Dense bread often results from inactive yeast, insufficient kneading, or improper rising conditions. Make sure to proof your yeast until bubbly, knead the dough until smooth and elastic, and allow the dough to rise fully in a warm, draft-free place.