Homemade Bread Recipe
This Homemade Bread is the easiest, fluffiest white bread you’ll ever bake in your own kitchen. It’s soft yet sturdy, perfect for sandwiches, toast, or enjoying warm with butter.
With just six simple pantry staples, this Homemade Bread recipe comes together effortlessly and freezes beautifully, so you can always have a loaf ready to slice and enjoy.
What You’ll Need for Homemade Bread
- Warm water – Activates the yeast and brings the dough together with the perfect temperature.
- Active dry yeast – The heart of the rise, giving the bread its soft, fluffy texture.
- Honey or sugar – Feeds the yeast and adds a subtle sweetness to every bite.
- Salt – Enhances the flavor, balancing the slight sweetness for a classic bread taste.
- Oil – Adds moisture and tenderness to keep the crumb soft and light.
- All-purpose or bread flour – The backbone of the loaf, providing structure and chew.
How to Make Homemade Bread: A Quick Look
Start by proofing the yeast in warm water with a pinch of honey or sugar until it’s bubbly and active. Mix in the remaining sweetener, salt, oil, and flour gradually until a soft, elastic dough forms. Knead until smooth, then let it rise until doubled in size. Punch it down, shape into loaves, and let them rise again until beautifully puffy. Bake until golden brown, then brush with butter for a soft crust and let cool before slicing.
Homemade Bread Tips & Delicious Variations
For an even softer crumb, use bread flour instead of all-purpose flour—it adds more chewiness without complicating the process. If you prefer a richer flavor, swap canola oil for melted butter or olive oil. Want a hint of whole grain? Substitute up to one cup of the flour with whole wheat flour, but remember, you may need a splash more water to keep the dough supple. To get the fluffiest rise, always proof your yeast properly, and don’t rush the rise times—patience yields the best texture.
Storing & Freezing Homemade Bread Like a Pro
Keep your freshly baked bread soft by storing it in an airtight bag at room temperature for up to three days. For longer freshness, store it in the fridge for up to five days. Homemade Bread freezes exceptionally well—wrap cooled loaves tightly in foil and place in a freezer bag for up to three months. Thaw overnight at room temperature or pop a slice straight into the toaster for fresh-from-the-oven flavor anytime.
Homemade Bread Recipe
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, 50g sugar
- 4 – 5 1/2 cups all-purpose or bread flour 500g–688g
- 2 teaspoons salt
- 1 Tablespoon active dry yeast
Instructions
- In a large mixing bowl or stand mixer, combine warm water, yeast, and a pinch of the sugar or honey. Let it rest for 5–10 minutes until a foamy layer develops, confirming the yeast is active. Stir in the remaining sugar or honey, oil, salt, and 3 cups of flour, mixing until blended. Incorporate an additional cup of flour and continue mixing. With the mixer operating, add more flour gradually, half a cup at a time, until the dough cleans the sides of the bowl, becoming smooth, elastic, and just slightly tacky when touched. Knead the dough on medium speed for 4–5 minutes, or by hand on a lightly floured surface for 5–8 minutes, until supple. Lightly grease a large bowl, place the dough inside, and turn it to coat. Cover with a towel or plastic wrap and let it rise in a warm spot until doubled in size, about 1 ½ hours. Generously coat two 9×5-inch loaf pans with cooking spray, optionally lining the bottoms with parchment paper. Punch down the risen dough to expel air, divide evenly, shape into logs, and set in the prepared pans. Cover loosely with a dry towel or greased plastic wrap and let rise again for 45–60 minutes, or until the loaves crest about an inch above the pan edges. Preheat the oven to 350°F. Bake for 30–33 minutes, until the tops are golden and sound hollow when tapped gently. Turn the loaves out onto a wire rack, brush with butter, and cool for at least 10 minutes before slicing. Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
Notes
Yeast: For instant or rapid-rise yeast, skip the proofing step and add yeast directly with the other ingredients, adjusting rise times as needed.
Quick-rise tip: Speed up the first rise by placing the covered bowl in a preheated oven at 180°F, turned off, with the door slightly open until doubled in size.
Make ahead: Complete the dough through kneading, cover, and refrigerate for up to one day. Bring to room temperature, shape, and proceed with the second rise and baking.
Freezing:
- To freeze dough: Shape into loaves before the second rise, cover tightly in pans, and freeze for up to 3 months. Thaw at room temperature for about 5 hours to complete the second rise, then bake as usual.
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To freeze baked bread: Cool completely, seal in freezer bags, and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
Bread machine: Halve the recipe if needed to fit your machine’s capacity.
