Homemade Bread

Soft and fluffy homemade bread with a golden crust, made from simple pantry ingredients and perfect for sandwiches, toast, or serving with soups and stews. This easy bread recipe yields two loaves and can be customized with whole wheat flour, herbs, or seeds for added flavor and texture.

Ingredients

• 474 g (2 cups) warm water (105–115°F / 40–46°C)
• 1 Tbsp active dry yeast*
• 85 g (¼ cup) honey or 50 g (¼ cup) sugar
• 2 tsp salt
• 30 ml (2 Tbsp) canola or vegetable oil
• 500–688 g (4–5½ cups) all-purpose or bread flour*

*If using instant yeast, see Tips section.
*Bread flour yields a slightly chewier loaf; all-purpose flour works well too.

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Instructions

1. Proof the yeast
   • In a large mixing bowl or stand mixer, combine warm water, yeast, and a pinch of the honey or sugar.
   • Let sit for 5–10 minutes until the mixture becomes foamy and bubbly.
   • If there is no foaming, the yeast is inactive—start again with fresh yeast.
2. Make the dough
   • Add the remaining honey or sugar, salt, oil, and 3 cups of flour. Mix until combined.
   • Stir in another cup of flour and mix again.
   • With the mixer running (or mixing by hand), add more flour ½ cup at a time until the dough pulls away from the sides of the bowl.
   • The dough should be smooth and elastic, sticking slightly to a clean finger without being overly sticky.
3. Knead
   • Knead with a stand mixer on medium speed for 4–5 minutes, or by hand on a lightly floured surface for 5–8 minutes.
4. First rise
   • Grease a large bowl with oil or cooking spray. Place dough inside and turn to coat.
   • Cover with a dish towel or plastic wrap and let rise in a warm spot until doubled in size, about 1½ hours.
5. Shape the loaves
   • Grease two 9×5-inch bread pans generously. (Optional: line the bottom with parchment paper.)
   • Punch down the dough to release air bubbles.
   • Divide into two equal portions, shape each into a log, and place in the prepared pans.
6. Second rise
   • Cover with a dry dish towel, or lightly greased plastic wrap.
   • Let rise for 45–60 minutes, or until the dough has risen about 1 inch above the pans.
7. Bake
   • Preheat the oven to 350°F (175°C).
   • Bake for 30–33 minutes, until golden brown on top.
   • Tap the top gently—it should sound hollow.
8. Cool and store
   • Remove loaves from pans and cool on a wire rack.
   • Brush tops with butter if desired.
   • Cool at least 10 minutes before slicing.
   • Store in an airtight container for 2–3 days at room temperature or up to 5 days in the refrigerator.

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Tips

• Use an instant-read thermometer to ensure your water is between 105–115°F for proper yeast activation.
• For instant yeast, skip proofing; mix directly with the dry ingredients, then add warm water.
• If your kitchen is cold, let the dough rise in an oven with the light on (oven off).
• Brush tops with melted butter for a softer crust or leave plain for a firmer one.

Variations and Substitutions

• Whole wheat bread: Replace up to 50% of the flour with whole wheat flour for a denser, nutty flavor.
• Sweet bread: Increase sugar to ⅓ cup and add cinnamon or nutmeg.
• Herb bread: Add 2 tsp dried herbs like rosemary, oregano, or thyme to the dough.
• Oil alternatives: Use olive oil for a Mediterranean twist.

FAQs

Why didn’t my bread rise?
Likely due to expired yeast, incorrect water temperature, or a cold proofing environment.

Can I freeze homemade bread?
Yes. Wrap cooled loaves tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature.

Why is my bread dense?
Too much flour or under-kneading can prevent gluten development, leading to a heavy loaf.

Serving Suggestions

• Fresh with butter and jam for breakfast.
• Toasted with avocado and eggs for brunch.
• As a base for hearty sandwiches.
• Served alongside soups, stews, or pasta.

Why You’ll Love This Recipe

• Simple ingredients and straightforward method.
• Soft, fluffy texture with a golden crust.
• Versatile base for sweet or savory variations.
• Perfect for beginners and experienced bakers alike.