There’s nothing quite like the aroma of freshly baked homemade bread filling your kitchen. With its golden crust, soft and fluffy interior, and rich buttery flavor, this classic Homemade Bread recipe is perfect for sandwiches, toast, French toast, or simply enjoying warm with butter. Made with simple pantry ingredients, this easy yeast bread is ideal for beginners and experienced bakers alike.

Whether you’re baking your first loaf or adding another favorite to your recipe collection, this foolproof recipe produces bakery-quality bread with a tender crumb and beautifully browned crust every time. Once you experience the taste of fresh homemade bread, you’ll never look at store-bought loaves the same way again.

Why You’ll Love This Recipe

• Soft and fluffy texture
• Golden, lightly crisp crust
• Made with simple pantry ingredients
• Perfect for sandwiches and toast
• Easy enough for beginners
• Freezes beautifully
• No preservatives or artificial ingredients
• Wonderful fresh or toasted

Preparation Time

• Prep Time: 20 minutes
• First Rise: 1–1½ hours
• Second Rise: 35–45 minutes
• Bake Time: 30–35 minutes
• Cooling Time: 1 hour
• Total Time: About 3 hours 15 minutes

Yield: 2 loaves (24 slices)

Ingredients

• 5½–6 cups (690–750g) bread flour
• 2¼ teaspoons (1 packet) active dry yeast
• 2¼ cups (540ml) warm water (110°F/43°C)
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 tablespoons unsalted butter, softened
• 2 tablespoons vegetable oil

Optional Topping

• Melted butter for brushing
• Oats
• Sesame seeds
• Poppy seeds

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Measuring cups and spoons
• 2 (9×5-inch) loaf pans
• Kitchen towel or plastic wrap
• Cooling rack
• Instant-read thermometer (optional)

Step 1: Activate the Yeast

In a large bowl, combine the warm water, sugar, and yeast.

Stir gently and let the mixture sit for 5–10 minutes, or until it becomes foamy. This indicates the yeast is active and ready to use.

Step 2: Mix the Dough

Add the softened butter, vegetable oil, and salt to the yeast mixture.

Gradually mix in 5½ cups of bread flour, one cup at a time, until a shaggy dough forms.

If the dough is still sticky, add the remaining flour a little at a time until it is soft but not dry.

Step 3: Knead the Dough

Turn the dough onto a lightly floured surface or knead with a stand mixer fitted with a dough hook.

Knead for 8–10 minutes by hand or 6–8 minutes with the mixer, until the dough becomes smooth, elastic, and springs back when lightly pressed.

Step 4: First Rise

Place the dough in a lightly greased bowl, turning it once so all sides are coated.

Cover with a clean kitchen towel or plastic wrap.

Let rise in a warm place for 1–1½ hours, or until doubled in size.

Step 5: Shape the Loaves

Punch down the risen dough to release excess air.

Divide it evenly into two portions.

Flatten each portion into a rectangle, then roll it tightly into a loaf, pinching the seam closed.

Place each loaf seam-side down into a greased 9×5-inch loaf pan.

Step 6: Second Rise

Cover the pans loosely.

Allow the dough to rise for 35–45 minutes, until it has risen about 1 inch above the rim of the pans.

Meanwhile, preheat the oven to 375°F (190°C).

Step 7: Bake

Bake the loaves for 30–35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.

For the most accurate result, the internal temperature should reach 190–200°F (88–93°C).

If the tops begin browning too quickly, loosely cover with aluminum foil during the last 10 minutes of baking.

Step 8: Finish and Cool

Remove the bread from the oven and immediately brush the tops with melted butter for a soft, glossy crust.

Let the loaves cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before slicing.

Serving Suggestions

Fresh homemade bread is delicious served with:

• Butter and honey
• Homemade jam
• Peanut butter
• Avocado
• Soup or stew
• Grilled cheese sandwiches
• French toast
• Garlic butter
• Olive oil and balsamic vinegar

Expert Baking Tips

Measure Flour Correctly

Spoon flour into the measuring cup and level it off. Too much flour can make the bread dense and dry.

Use Warm Water

Water should be around 110°F (43°C). Hotter water may kill the yeast, while cooler water can slow the rise.

Knead Thoroughly

Proper kneading develops gluten, giving the bread its soft texture and good structure.

Don’t Rush the Rise

Allow the dough to double naturally. A warm, draft-free location helps ensure the best rise and flavor.

Cool Before Slicing

Although it’s tempting to cut into warm bread, waiting until it cools helps preserve the loaf’s texture and prevents it from becoming gummy.

Delicious Variations

Honey Wheat Bread

Replace half the bread flour with whole wheat flour and substitute the sugar with honey.

Herb Bread

Mix dried rosemary, thyme, oregano, or Italian seasoning into the dough for a fragrant loaf.

Garlic Bread Loaf

Add roasted garlic and grated Parmesan cheese to the dough for extra flavor.

Cinnamon Raisin Bread

Incorporate cinnamon, brown sugar, and raisins before shaping the dough.

Cheese Bread

Fold shredded cheddar, mozzarella, or Parmesan into the dough before the first rise.

Seeded Bread

Top the loaves with sesame seeds, sunflower seeds, flaxseed, or pumpkin seeds before baking.

Make-Ahead Instructions

Prepare the dough through the first rise.

Punch it down, cover tightly, and refrigerate for up to 24 hours.

When ready to bake, allow the dough to come to room temperature, shape it, complete the second rise, and bake as directed.

Freezing Instructions

Freeze Baked Bread

Allow the loaves to cool completely.

Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe bag.

Freeze for up to 3 months.

Thaw at room temperature before serving.

Freeze Dough

After shaping the loaves, freeze them before the second rise.

Thaw overnight in the refrigerator, allow to rise until doubled, then bake.

Storage

• Room Temperature: Store in an airtight container or bread bag for up to 4 days.
• Refrigerator: Not recommended, as refrigeration can dry out the bread.
• Freezer: Up to 3 months when properly wrapped.

Frequently Asked Questions

Can I use all-purpose flour?

Yes. All-purpose flour works well, though bread flour creates a slightly chewier texture and higher rise.

Why didn’t my bread rise?

Common causes include expired yeast, water that was too hot or too cold, or insufficient rising time.

Can I make this without a stand mixer?

Absolutely. This dough is easy to knead by hand.

How do I know when the bread is done?

The loaf should be golden brown, sound hollow when tapped, and register 190–200°F (88–93°C) internally.

Can I make rolls instead?

Yes. Divide the dough into 18–24 equal portions, let them rise until doubled, and bake at 375°F (190°C) for 18–22 minutes.

Nutritional Information (Per Slice)

Approximate values based on 24 slices.

• Calories: 165
• Protein: 5g
• Carbohydrates: 30g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 3mg
• Sodium: 195mg
• Potassium: 55mg
• Fiber: 1g
• Sugar: 2g
• Calcium: 8mg
• Iron: 1.8mg