Easy Homemade Bread Recipe

There’s something incredibly comforting about the smell of fresh bread baking in my kitchen. This Easy Homemade Bread recipe is one of those go-to recipes I turn to when I want something simple, soft, and satisfying. With just a few pantry staples and a little patience, I can bake a warm, fluffy loaf perfect for sandwiches, toast, or just slathered with butter.

Why You’ll Love This Recipe

I love this recipe because it’s beginner-friendly, flexible, and made from ingredients I almost always have on hand. It’s a great base recipe that I’ve used for both sweet and savory variations. The texture is soft and airy, just like a classic sandwich loaf, and the crust bakes up golden and tender. Once I made my own bread, I didn’t want to go back to store-bought—there’s just no comparison.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour
• warm water
• active dry yeast (or instant yeast)
• sugar
• salt
• oil (vegetable or olive oil both work well)

Directions

1. Proof the yeast
In a large bowl, I mix warm water with sugar, then sprinkle the yeast on top. I let it sit for 5–10 minutes until it becomes foamy and bubbly—this tells me the yeast is active and ready to go.

2. Mix the dough
To the activated yeast, I stir in salt and oil, then add 4 cups of flour. I mix until a shaggy dough forms, and then gradually add more flour, 1/2 cup at a time, until the dough pulls away from the bowl and is slightly tacky.

3. Knead
Using a stand mixer with a dough hook, I knead the dough for 5–7 minutes. If working by hand, I turn it out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

4. First rise
I place the kneaded dough into a lightly oiled bowl, turning it to coat, and cover with plastic wrap. Then I let it rise in a warm spot until doubled in size—about 1 hour.

5. Shape the dough
Once the dough has doubled, I punch it down and divide it into two equal pieces. I roll each into a rectangle, then roll them up tightly from the short side and place them into greased loaf pans.

6. Second rise
I let the shaped loaves rise until they’re about 1/2 to 1 inch above the pan’s edge. This usually takes 30 minutes to 2 hours, depending on the room temperature.

7. Bake
I bake the loaves in a preheated 350°F oven for 30 minutes, until golden brown and hollow-sounding when tapped. I remove them from the pans and let them cool on a wire rack before slicing.

Servings and timing

This recipe makes 2 loaves of bread.
Prep time: 20 minutes
First rise: 1 hour
Second rise: 30–120 minutes
Bake time: 30 minutes
Total time: About 2.5 to 4 hours (depending on rise times)

Variations

Sometimes I swap a cup of all-purpose flour with whole wheat flour for a heartier loaf. I’ve also added a handful of oats or seeds to the top for extra texture. For a slightly sweet loaf, I increase the sugar to 3 tablespoons and brush the top with melted butter right after baking.

storage/reheating

I store this bread in a plastic bag or airtight container at room temperature for up to 4 days. For longer storage, I slice the loaves and freeze them in freezer bags. When I want a slice, I just pop it into the toaster straight from the freezer. To reheat a full loaf, I wrap it in foil and warm it in a 300°F oven for 10–15 minutes.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can. With instant yeast, I skip the first rise and shape the dough right after kneading. Then I let it rise in the pans before baking.

How do I know when my bread is done baking?

I tap the top of the loaf—if it sounds hollow, it’s done. It should also be golden brown. An instant-read thermometer inserted into the center should read 190–200°F.

What’s the best flour to use?

I use all-purpose flour for a soft texture, but I’ve also used bread flour for a slightly chewier crumb. Both work well in this recipe.

Can I make this bread by hand without a mixer?

Absolutely. I often knead by hand when I want a more hands-on baking experience. It just takes a few extra minutes and some muscle.

Why is my dough not rising?

It’s usually due to inactive yeast or a room that’s too cold. I always check that my yeast is fresh and use a warm spot like a just-preheated oven to help the dough rise faster.

Conclusion

This Easy Homemade Bread recipe is proof that a few simple ingredients can create something truly special. Whether I’m making sandwiches, toast, or just enjoying a warm slice with butter, this bread never lets me down. It’s a timeless kitchen staple that brings warmth, comfort, and satisfaction with every bake.

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