Introduction

Homemade bread is a comforting and rewarding baking project that fills your kitchen with wonderful aromas. This simple recipe yields soft, flavorful loaves perfect for sandwiches or toast. With basic ingredients and easy steps, you can enjoy fresh bread anytime.

Homemade Classic Bread Recipe - Recipe Image

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 to 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.
Step 2: Add the remaining sugar or honey, salt, oil, and 3 cups of flour to the yeast mixture. Mix until combined.
Step 3: Add another cup of flour and mix again. With the mixer running, add more flour 1/2 cup at a time until the dough pulls away from the bowl sides, is smooth, elastic, and slightly sticky to the touch.
Step 4: Knead the dough for 4-5 minutes on medium speed with a mixer or 5-8 minutes by hand on a floured surface until smooth and elastic.
Step 5: Lightly grease a large bowl and place the dough inside, turning to coat. Cover with a towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 hours.
Step 6: Prepare two 9×5-inch bread pans by spraying them generously with cooking spray. Optionally, line the bottoms with parchment paper.
Step 7: Punch down the risen dough to release air bubbles. Divide into two equal parts, shape each into a log, and place each into a prepared bread pan.
Step 8: Cover the pans with a dry, lightweight towel or greased plastic wrap. Let the dough rise again until it has risen about 1 inch above the pans, approximately 45 minutes to 1 hour.
Step 9: Preheat the oven to 350°F. Bake the loaves for 30 to 33 minutes until golden brown and hollow sounding when tapped.
Step 10: Remove the loaves from pans by inverting onto a wire rack. Brush tops with butter and cool at least 10 minutes before slicing.
Step 11: Store cooled bread in an airtight container or bag at room temperature for 2-3 days or up to 5 days refrigerated.

Tips & Variations

Use bread flour for chewier texture or all-purpose for lighter crumb.
Adding a tablespoon of milk powder can enrich flavor and softness.
For a sweeter loaf, increase honey or sugar slightly.
Try substituting olive oil for vegetable oil for a different subtle flavor.
Allow bread to cool completely before slicing to prevent a gummy texture.

Storage

Store your homemade bread in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 3 months. To refresh, warm slices in a toaster or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What if my yeast doesn’t foam during proofing?

If the yeast does not become bubbly and foamy after 10 minutes, it may be inactive or the water temperature was too hot or cold. Start again with fresh yeast and ensure the water is between 105-115°F for best activation.

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute whole wheat flour for part or all the all-purpose flour. Keep in mind the bread may be denser and require slightly more water. Mixing whole wheat with bread flour usually yields the best texture.

Homemade Classic Bread Recipe

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4.4 from 100 reviews

This homemade bread recipe yields soft, fluffy, and golden loaves made from scratch using simple pantry ingredients. It involves proofing active dry yeast, kneading a smooth elastic dough, allowing two rises for perfect texture, and baking to golden perfection. Ideal for sandwiches, toast, or enjoying fresh with butter.

Author: Bella
Prep Time: 20 minutes
Cook Time: 30-33 minutes
Total Time: 2 hours 40 minutes
Yield: 2 loaves (9×5 inch each) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

2 cups warm water (105-115°F) (474g)
2 tablespoons oil (canola or vegetable) (30 ml)
1/4 cup honey or sugar (85g honey or 50g sugar)

Dry Ingredients

1 tablespoon active dry yeast
2 teaspoons salt
4 – 5 1/2 cups all-purpose or bread flour (500g-688g)

Instructions

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 foamy and bubbly, indicating the yeast is active.
Add other ingredients: Add the remaining honey or sugar, salt, oil, and 3 cups of flour to the yeast mixture. Mix to combine thoroughly.
Add more flour: Incorporate another cup of flour and mix until combined. With the mixer running, add additional flour ½ cup at a time until the dough pulls away from the bowl’s sides, forming a smooth elastic dough that is slightly sticky but not overly so.
Knead the dough: Knead the dough for 4-5 minutes on medium speed using the mixer or 5-8 minutes by hand on a lightly floured surface, until the dough is smooth and elastic.
First rise: Grease a large bowl with oil or cooking spray, place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Prepare the pans: Spray two 9×5 inch bread pans generously with cooking spray on all sides. Optionally, line the bottom with parchment paper.
Shape the dough: Punch the dough down firmly to remove air bubbles. Divide it into two equal portions. Shape each into a long log and place into the prepared loaf pans.
Second rise: Cover the pans with a dry dish towel or lightly sprayed plastic wrap. Allow the dough to rise for 45 minutes to 1 hour, until risen about 1 inch above the pan edges.
Bake the bread: Preheat the oven to 350°F (177°C). Bake the loaves for 30-33 minutes or until golden brown on top. Tap the top of a loaf — it should sound hollow when done.
Cool the bread: Remove from oven and invert the loaves onto a wire rack. Brush the tops with melted butter and cool for at least 10 minutes before slicing.
Store properly: Once cooled, keep the bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days refrigerated.

Notes

Ensure your water is between 105°F and 115°F to properly activate the yeast without killing it.
Proofing the yeast in the beginning confirms freshness and proper activity.
You can substitute honey for sugar or vice versa according to taste preference.
If the dough is too sticky, gradually add more flour, but avoid over-flouring which can make the bread dense.
The second rise significantly improves the bread’s lightness and texture.
For softer crust, brush tops with butter right after baking.
Storing bread in a plastic bag helps retain moisture but refrigerate to extend shelf life.
Feel free to add herbs or seeds to the dough for variation.

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