Introduction

Homemade bread is a rewarding and comforting treat that fills your kitchen with irresistible aromas. This simple recipe produces soft, golden loaves perfect for sandwiches or enjoying fresh with butter. Whether you’re a beginner or experienced baker, making your own bread is easier than you think.

A loaf of white bread placed on a wooden board with a white marbled background, showing the bread standing upright with the crust golden brown and smooth on top, while the front side shows the soft, white fluffy texture inside with three slices cut and laying flat in front of the loaf, each slice showing a soft, spongy feel with a thin crust edge. 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 the sugar or honey. Let it rest for 5 to 10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
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. With the mixer running, gradually add flour ½ cup at a time until the dough pulls away from the bowl sides but remains slightly sticky to the touch. Adjust flour as needed for the right consistency.
Step 4: Knead the dough for 4 to 5 minutes on medium speed, or knead by hand on a lightly floured surface for 5 to 8 minutes, until smooth and elastic.
Step 5: Grease a large bowl with oil or cooking spray, place the dough inside, and turn to coat. Cover and let rise in a warm place until doubled in size, approximately 1 1/2 hours.
Step 6: Generously spray two 9×5-inch bread pans with cooking spray. Optionally, line the bottoms with parchment paper.
Step 7: Punch down the risen dough to release air bubbles. Divide it into two equal portions and shape each into a loaf. Place loaves into the prepared pans.
Step 8: Cover the pans with a lightweight, dry dish towel or lightly sprayed plastic wrap. 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. Bake the loaves for 30 to 33 minutes until golden brown. Tap the top of a loaf; it should sound hollow when done.
Step 10: Invert the loaves onto a wire rack, brush the tops with butter, and allow to cool for at least 10 minutes before slicing.
Step 11: Once cooled, store bread in an airtight container or bag at room temperature for 2-3 days, or refrigerate for up to 5 days.

Tips & Variations

For a richer flavor, substitute half the oil with melted butter.
Add herbs like rosemary or thyme to the dough for an aromatic twist.
If your kitchen is cool, place the dough in an oven warmed to 200°F then turned off, to encourage rising.
Use bread flour for a chewier texture or all-purpose flour for a softer crumb.

Storage

Store homemade bread in an airtight container or plastic bag at room temperature for up to 3 days to keep it soft and fresh. For longer storage, refrigerate the bread for up to 5 days, though it may become a bit firm. Reheat slices gently in a toaster or oven to restore softness.

How to Serve

The image shows a loaf of white bread placed on a long wooden board over a white marbled texture. The loaf has a golden brown crust on top with a soft white interior visible at the front where three thick slices have been cut and arranged slightly overlapping each other. The texture of the bread looks soft and fluffy, and the lighting highlights the smooth crust and airy crumb inside. In the background, there is a soft, blurred cloth and a small piece of butter, enhancing the warm and fresh feeling of the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my yeast doesn’t foam during proofing?

If the yeast does not foam, it likely means it is expired or the water temperature was incorrect. Start over with fresh yeast and ensure the water is between 105°F and 115°F, as water that’s too hot or too cold can kill or deactivate the yeast.

Can I freeze the bread?

Yes, homemade bread freezes well. Wrap completely in plastic wrap and place in a freezer bag. It can be frozen for up to 3 months. Thaw at room temperature or warm slices directly from the freezer in a toaster.