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Homemade Classic Bread Recipe

★★★★★

4.5 from 131 reviews
  • Author: Simon
  • Total Time: 2 hours 40 minutes
  • Yield: 2 loaves (9x5 inch each) 1x

Description

This classic homemade bread recipe yields soft, fluffy loaves with a golden crust. Using simple ingredients like yeast, honey, and all-purpose flour, the dough is proofed, kneaded, and allowed to rise twice before baking to perfection. Perfect for sandwiches, toast, or enjoying fresh with butter, this bread is a comforting staple made from scratch.

Ingredients

Scale

Dough 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 – 5 1/2 cups all-purpose or bread flour (500g-688g)

Instructions

  1. Prepare the dough: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of sugar or honey. Let it rest for 5-10 minutes until the mixture is foamy and bubbly, indicating the yeast is active.
  2. Add ingredients: Add the remaining sugar or honey, salt, oil, and 3 cups of flour to the yeast mixture. Mix to combine thoroughly.
  3. Incorporate more flour: Add another cup of flour and mix. While the mixer runs, gradually add additional flour in 1/2 cup increments until the dough pulls away from the bowl sides, becomes smooth and elastic, and slightly sticky to a clean finger but not overly sticky.
  4. Knead the dough: Knead the dough for 4-5 minutes on medium speed using the mixer, or knead by hand on a lightly floured surface for 5-8 minutes until elastic and smooth.
  5. First rise: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover with a dish towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
  6. Prepare pans: Generously spray two 9×5 inch bread pans with cooking spray on all sides. Optionally, line the bottom with parchment paper.
  7. Shape the loaves: Punch down the risen dough to remove air bubbles. Divide into two equal portions. Shape each piece into a long log and place in prepared pans.
  8. Second rise: Cover the pans with a dry dish towel or lightly oiled plastic wrap. Allow the dough to rise again for 45 minutes to 1 hour, until dough rises about 1 inch above the pans.
  9. Bake the bread: Preheat oven to 350°F. Bake the loaves for 30-33 minutes or until the crust is golden brown and the top sounds hollow when tapped gently.
  10. Cool and finish: Invert the loaves onto a wire rack. Brush the tops with butter immediately and let cool for at least 10 minutes before slicing.
  11. Storage: Once cooled, store the bread in an airtight container or bag at room temperature for 2-3 days, or refrigerate for up to 5 days.

Notes

  • Use warm water between 105°F and 115°F to activate yeast properly; water that’s too hot will kill the yeast.
  • If the yeast does not foam after proofing, discard and use fresh yeast.
  • Adjust flour amount as needed based on humidity and flour type for best dough consistency.
  • For softer crusts, brush melted butter on the bread after baking.
  • This recipe can be doubled to make extra loaves.
  • Let bread cool fully before slicing for best texture.
  • Store bread properly to maintain freshness and avoid staling.
  • Prep Time: 15 minutes
  • Cook Time: 30-33 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Keywords: homemade bread, yeast bread, soft bread loaf, classic bread recipe, easy bread from scratch

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Find it online: https://kitchenofsimon.com/homemade-classic-bread-recipe/