There’s just something magical about pulling a loaf of Homemade Bread out of your own oven, golden and fragrant, with that irresistible crackling crust giving way to a soft, chewy crumb. This simple recipe delivers pure comfort and unbeatable flavor, whether you’re layering slices for sandwiches, slathering on butter and jam for breakfast, or just sneaking a bite fresh from the rack. Perfect for both beginners and seasoned bakers, this Homemade Bread recipe guarantees a warm, delicious loaf every single time.
Ingredients You’ll Need
Baking bread from scratch is all about celebrating humble ingredients. Each one plays a starring role in creating that perfect loaf with just the right taste, texture, and golden brown hue. Let’s break down what you’ll need for the ultimate Homemade Bread.
- All-purpose flour: The backbone of your loaf, giving Homemade Bread structure and that classic airy crumb—plus, extra for dusting ensures nothing sticks while kneading.
- Active dry yeast: The secret to a high rise and tender chew; make sure it’s fresh for best results and that delightful, even texture.
- Warm water (110°F): Ensures the yeast wakes up and gets bubbly—temperature matters, so lukewarm is just right.
- Granulated sugar: Feeds the yeast, adds subtle sweetness, and helps the crust brown beautifully.
- Salt: Balances the flavors and strengthens the dough for slicing, never skip it!
- Vegetable oil or melted butter: Softens the crumb, adds richness, and helps your bread stay fresh just a little longer.
How to Make Homemade Bread
Step 1: Proof the Yeast
Kick things off by dissolving your sugar in the warm water in a large mixing bowl. Sprinkle the active dry yeast over the top, then just walk away for 5–10 minutes. When you return, you should see a creamy, bubbly layer—this means your yeast is alive and ready to work its magic in your Homemade Bread.
Step 2: Mix the Dough
Stir in the oil and salt, then start adding the flour gradually—one cup at a time. Don’t rush this part! Mix as you go until a shaggy, somewhat sticky dough forms. This slow-and-steady method ensures your Homemade Bread has a tender crumb and a uniform texture.
Step 3: Knead Until Smooth and Elastic
Turn the dough out onto a lightly floured surface (tip: dust your hands too), and knead for 8–10 minutes. You’re aiming for dough that’s soft, stretchy, and not tacky—a little workout, but worth every second. This step creates all the tiny air pockets that make Homemade Bread so delightfully light!
Step 4: First Rise
Transfer the dough to a lightly greased bowl, cover it up, and let it rise in a cozy, draft-free spot for about 1 to 1 1/2 hours. Your patience will be rewarded as the dough doubles in size, signaling it’s perfectly aerated and ready for shaping.
Step 5: Shape and Second Rise
Give the dough a gentle punch down to release any big air bubbles, then smooth it into a log and nestle it into a greased 9×5-inch loaf pan. Cover once more and let it rest for 30–45 minutes, until puffy and slightly over the rim of the pan—now it’s ready for the oven!
Step 6: Bake to Golden Perfection
Preheat your oven to 375°F (190°C) and bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. For an extra touch, brush the crust with melted butter right out of the oven. Let the loaf rest in the pan for 5 minutes before turning it out onto a wire rack to cool completely. That irresistible aroma is a reward all its own!
How to Serve Homemade Bread
Garnishes
For a boost of flavor and a touch of shine, brush the warm loaf with melted butter when it comes out of the oven. If you like, sprinkle on flaky sea salt, a pinch of dried herbs, or even sesame seeds to put your own spin on Homemade Bread. Each addition adds character and flavor.
Side Dishes
Homemade Bread is practically made for pairing. Serve thick slices alongside hearty soups or stews, use it as the base for decadent grilled cheese sandwiches, or simply enjoy it with a swipe of good butter and a dollop of jam. It transforms every meal into a feast.
Creative Ways to Present
Try turning your Homemade Bread into croutons for salads, or cube it and use as the foundation for a savory bread pudding. Slice it thin for party-ready crostini, or toast wedges for a beautiful charcuterie board centerpiece. The possibilities are as endless as your imagination.
Make Ahead and Storage
Storing Leftovers
Keep extra slices of Homemade Bread fresh by wrapping them in a clean kitchen towel or storing them in a bread box—this helps maintain the crust and softness. For longer storage, airtight containers or bags work well and keep each slice ready for your next craving.
Freezing
If you want to savor every last crumb, Homemade Bread freezes beautifully! Cool the loaf completely, then wrap whole or pre-sliced in plastic wrap followed by foil. Pop it in the freezer for up to 3 months—thaw slices as needed for an easy homemade treat anytime.
Reheating
To revive the warmth and aroma, toast slices in a toaster or warm whole loaves in a 325°F oven for about 10 minutes. This brings out that just-baked taste and gives each slice of Homemade Bread a crisp crust and pillowy interior.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! Simply swap in the same amount of instant yeast for active dry. You can skip the proofing step and add the yeast directly to your flour during mixing—easy peasy.
My dough didn’t rise—what happened?
This is usually due to yeast that’s past its prime or water that’s too hot or too cold. Always check your yeast’s expiration date, and use water around 110°F to set up your Homemade Bread for success.
Can I use whole wheat flour?
Absolutely. You can substitute up to half the all-purpose flour with whole wheat for a heartier, nuttier loaf. You may need a touch more water, and the result will be slightly denser but still delicious!
Why does my crust come out tough?
Overbaking or not covering your dough during the first rise can cause a tough crust. For a soft finish, brush the top of your Homemade Bread with butter right out of the oven, and avoid overbaking by keeping an eye on that golden color.
How do I know when my bread is fully baked?
The classic test: Remove the loaf from the pan and tap the bottom. If it sounds hollow, your Homemade Bread is done. You can also use a thermometer—the internal temperature should be about 190–200°F.
Final Thoughts
There’s nothing quite like the joy of slicing into a fresh loaf of Homemade Bread, still warm and brimming with comfort. Whether you’re baking for the first time or adding a new favorite to your repertoire, this recipe is sure to become a go-to in your kitchen. Give it a try and fill your home with the irresistible smell (and taste!) of Homemade Bread today.
Print
Homemade Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes (including rising)
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Learn how to make a delicious homemade bread that is perfect for sandwiches, toast, or enjoying warm with butter and jam. This easy white bread recipe yields a hearty loaf that is sure to impress.
Ingredients
Dough:
- 4 cups all-purpose flour (plus more for kneading)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (110°F)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
- 2 tablespoons vegetable oil or melted butter
Instructions
- Prepare the Dough: In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let sit for 5–10 minutes until foamy. Stir in the oil and salt. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Rise and Shape: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size. Punch down the dough, shape it into a loaf, and place in a greased 9×5-inch loaf pan. Let rise again for 30–45 minutes until puffy.
- Bake: Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until golden brown and hollow-sounding when tapped. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For extra flavor, brush the top with melted butter after baking.
- You can use half whole wheat flour for a heartier loaf.
- This bread is versatile and can be enjoyed in various ways.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 2g
- Sodium: 210mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
