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Homemade Bread
LAUREN ALLEN • LAST UPDATED ON SEPTEMBER 26, 2022 •
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Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry
ingredients! It's the perfect white bread for sandwiches and it freezes well too!
Our favorite way to eat freshly baked bread is with homemade strawberry, raspberry, or peach
jam. It's simply heaven.
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There are so many things to love about this bread recipe, but if I had to highlight the best parts,
it's that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it's EASY and
fool-proof to make! Whether you're a newbie or experienced bread maker, you can't mess this up,
and I know you're going to love it!
Ingredients needed:
Warm water: (105-115 degrees)- to activate the yeast.
Active Dry yeast: Instant or rapid rise yeast can be substituted, following my adaption notes in the recipe
card.
More One Pan Meals
Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
Salt: to enhance flavor
Oil: Vegetable or canola oil, or melted butter could be substituted
Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact
amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the
texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to
add too much flour or your bread will be dense. The dough should be just slightly sticky when touched
with a clean finger.
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Pro Tips:
1. Use fresh yeast! If your yeast is expired or bad, the bread will not rise properly. We will test it in step 1
of the recipe. Store yeast in the refrigerator to maintain best quality.
2. To speed up the bread rise time: Make dough up to first rising, placing it in a well greased bowl, turning
it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then
turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until
doubled. Then remove, punch down and shape into loaves.
Do I need a Bread Maker or Stand Mixer?
NO! You don't need any special equipment for this white bread recipe. If you have a stand mixer it
makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then
knead the dough with your hands. You can use bread machine with this recipe if you have one, but
you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.
How to make Bread:
1. Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey.
Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure
it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
2. Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add
another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until
the dough begins to pull away from the sides of the bowl.
3. Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly
floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean
finger, but not be overly sticky.
4. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a dish
towel or plastic wrap and allow to rise in a warm place* until doubled in size (about 1 ½ hours).
5. Punch the dough down really well to remove air bubbles.
6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf
pans.
7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the
pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the
loaf pans.
8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for
about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should
sound hollow.
Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for
at least 15 minutes before slicing.
Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature,
or up to 5 days in the refrigerator.
Make Ahead And Freezing Instructions:
To make ahead: Make the bread dough through step 4, before the first rise. Place in a large
airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to
room temperature. Proceed with punching down and forming loaves.
To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the
shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double
layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to
thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe
resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or
overnight in the refrigerator.
Variations:
Cinnamon swirl bread: After punching dough down and dividing into two pieces (step 7) roll each piece
out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together. Sprinkle the
cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly
into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with step
8.
Raisin Bread – Add 2 cups of raisins to the bread dough in step 3, then follow instructions above for
adding cinnamon swirl.
Rolls
Breadsticks
Whole Wheat Bread
Artisan Bread
Pizza Dough
Uses
for Leftover Bread:
Homemade bread will dry out after 2-3 days, but I have many recipes that use bread slices,
including:
Baked French Toast Casserole
Bread Pudding
Classic French Toast
Bread Crumbs – Allow the bread to dry out completely, then pulse it into crumbs using a food processor
or blender.
Dried Bread Cubes for Stuffing
Overnight Breakfast Casserole
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recipes!
Recipe
4.98 from 8018 votes
Homemade Bread
Look no further for the BEST and simplest
homemade Bread recipe made with just six
simple pantry ingredients! It's the perfect
white bread for sandwiches and it freezes
well too!
Print
AUTHOR
PREP 15 MINS
COOK 30 MINS
Pin
LAUREN
ALLEN
COURSE
APPETIZER,
SIDE
COURSE
CUISINE
AMERICAN
Review
SERVINGS
24
CALORIES
202
RISE TIME: 3 HRS
Save
Recipe
TOTAL 3 HRS 45 MINS
Equipment
Loaf Pan
Bosch Mixer
Ingredients
1x
2x
3x
2 cups warm water (105-115 degrees) (474g)
1 Tablespoons active dry yeast*
1/4 cup honey or sugar (85g honey, 50g sugar)
2 teaspoons salt
2 Tablespoons oil (canola or vegetable) (30 ml)
4 - 5 1/2 cups all-purpose or bread flour* (500g-688g)
Instructions
1.
Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the
sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called
“proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you
need to start over with fresh yeast).
2.
Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
3.
Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at
a time, until the dough begins to pull away from the sides of the bowl. The dough should be
smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little
more flour, if needed.
4.
Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands
on a lightly floured surface, for 5-8 minutes).
5.
First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to
coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled
in size, about 1 ½ hours.
6.
Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the
bottom of the pans with a small piece of parchment paper, but this is optional.)
7.
Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each
ball into long logs and place into greased loaf pans.
8.
Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic
wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise
again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently
removing covering.
9.
Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on
top. Give the top of a loaf a gentle tap; it should sound hollow.
10.
Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at
least 10 minutes before slicing.
11.
Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5
days in the refrigerator.
Notes
Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will
produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s
gluten levels are different. Here is my favorite Whole Wheat Bread recipe.
Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step
and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll
and shape into loaves and rise again (rise times will be much faster with instant yeast).
Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing
it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic
wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the
oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape
into loaves.
To make ahead: Make the bread dough through step 4, before the first rise. Place in a large
airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to
room temperature. Proceed with punching down and forming loaves.
Freezing Instructions:
To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped
loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of
aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and
complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe
resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or
overnight in the refrigerator.
Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf
(depending on the capacity of your machine).
Nutrition
Calories: 202kcal
Carbohydrates: 41g
Protein: 5g
Fat: 2g
Saturated Fat: 1g
Sodium: 196mg
Potassium: 56mg
Fiber: 1g
Sugar: 3g
Calcium: 8mg
Iron: 2mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
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ORIGINAL POST
CATEGORIES
UPDATED
March 21, 2020
BREADS/ROLLS
September 26, 2022
BUDGET FRIENDLY MEALS
ABOUT THE AUTHOR
Lauren Allen
Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find
easy recipes and weeknight meal ideas made with real ingredients, with
step-by-step photos and videos.
Learn More
4.1
Recipe Rating
4.98 from 8018 votes (7,188 ratings without comment)
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
1.6K COMMENTS
Sherry



 1 month ago
This is the best recipe for bread I have found on the internet. I made two loaves,
and put cinnamon/sugar in one. So freaking good. I used avocado oil and honey,
Red Star yeast. I will stick with this recipe for my now-weekly bread baking chore.
So many recipes available in these blogs or websites are disappointing, but not this
one! It’s a keeper.
Reply
6
Angie Wingo
 1 month ago
 Reply to Sherry
How much cinnamon and sugar did you add and at which step?
Reply
0
Sandra
 29 days ago
 Reply to Sherry
Did you use the same amount of the avocado oil that the recipe calls for in
oil? Curious if the avocado oil changed the flavor. I want to use it instead of
seed oils.
Reply
0
Chris
 11 days ago
 Reply to Sandra
I only use avocado, and switched it 1:1. No change in taste IMO,
however I dont know what else it would taste like. Its wonderful!
Reply
0
Mary
 23 days ago
 Reply to Sherry
The cinnamon/sugar addition sounds really good. Did you replace the
amount of regular sugar in the recipe with the same amount of
cinnamon/sugar or did you add as an addition somehow? Thank you!
Reply
0
Jennie
 21 days ago
 Reply to Mary
I rolled out the dough after the 1st rise and then put a layer of butter,
sugar and cinnamon on it then rolled it up and put it in a loaf pan for the
2nd rise…had the most beautiful and tasty swirl of cinnamon and sugar!
Reply
5
Jon

 1 month ago
So I’ve been wanting to make my own bread for a while. Finally said screw it and
picked a recipe that I had everything for.
First off the house smelt amazing, the wife already wanted to make the cinnamon
variant before the regulars were done cooling.
Bread was as tasty as I hope it would be. And will be making this instead of buying
bread from now on 10/10
0
Reply
Holly
 2 months ago

This recipes is so good. I literally make it every week!! Have you ever made this with
whole wheat flour?
0
Reply
Jane
 2 months ago
 Reply to Holly
There is a whole wheat bread link under the ingredients and instructions.
Here it is.
https://tastesbetterfromscratch.com/honey-whole-wheat-bread/
Reply
0
Amanda

 2 months ago
Ma’am, I think I might be in love with you. This is the best bread I’ve ever made, and
with shelf stable ingredients WHAT?! I will never make a different loaf, I promise.
7
Reply
Rachael

 4 months ago
LAUREN! GIRL!! I have been baking with your bread recipe for about a month now. I
bake 2 loaves every 2-3 days. It’s dry & freezing here in VT currently … & this
recipe comes out absolutely perfect every single time! As I see others have done —
I also have it memorized.
Your tips & tricks helped perfect this loaf as well.
One thing, if anyone is interested, is so important. DON’T BE AFRAID OF MOIST
DOUGH. Seriously, add *just enough* flour to pass the fineger test.
I take my dough out of the mixer after it’s fully clinging to the hook, but if it settles
a second, it sticks to the sides as I nurture it up & out & over into the rising bowl. I
use about 4 & 1/4 to 1/2 cups flour, total.
If anyone else is in freezing, dry area — the warm oven is so key for a good rise.
First rise I cover bowl with hot water dampened cloth. Second rinse I loosely cover
loaves with plastic wrap, then place that freshly hot water dampened cloth on the
bottom rack of the oven.
I weigh my dough when splitting for the second rise.
My oven — unbelievably even to me!! Takes only 15 minutes at 350 to bake both
loaves to just pass a perfect knock test, & the loaves turns out deliciously chewy
with an amazing flavor.
Anyway — THANKS, LAUREN! Your recipe is already in the “pass down” box!
Appreciate the perfection! 🙂
21
Reply
Tanya
 4 months ago

Made this today and WOW!! Amazing taste and texture. So easy to put together
and hassle free. I’ll be making a lot of this bread.
11
Reply
Tammy
 4 months ago

Honestly, I’m a little upset. I made this recipe exactly as it is written, and now my
family insists that I make bread ALL THE TIME. What have I done?!?!?
108
Reply
Andrea
 2 months ago
 Reply to Tammy
That’s hilarious 😂
1
Reply
Caitlin
 1 month ago
 Reply to Tammy
I made it one time and now my husband wants it all the time.
Reply
1
Cheryl
 1 month ago
 Reply to Tammy
I’ve had to make this recipe again and again, ever since I tried it the first
time. My son wants no other bread after trying this!
 Last edited 1 month ago by Cheryl
Reply
0
Krysta

 1 year ago
This is a great and simple homemade bread recipe. I am a chef and like to try new
recipes, and this recipe is in my top 5 best recipes I have tried for homemade
bread.
Reply
36
Cheyenne
 1 year ago

One of the absolute best recipes I’ve seen for homemade Bread. Turned out
absolutely perfect and world’s better than any store bought bread.
Reply
18
Kesa

 2 years ago
Omg!!! This recipe have me feeling like I can bake anything. Thank you so much
Reply
5
Mercy khavesta
 2 years ago
 Reply to Kesa
Nice I think this recipe is good for baking bread hope everyone will enjoy it
and I can tell those who want to learn more should join
Reply
0
Magan

 2 years ago
Wow!!!!!!! Ten minutes after they cooled my family devoured one loaf I absolutely
love this recipe.
Reply
5
Mary May
 3 years ago

Just made this and WOW!! Delicious!! I tried many bread recipes and this IS the
best one I found. I mad 2 loaves and already I ate 3 slices! Lol
Also this recipe enables you to make yeast rolls and raisin bread which I will be
making next. Thank you SO much for the recipe.
Reply
5
Karen
 1 month ago
 Reply to Mary May
How do you make into rolls?
Reply
12
Jolisa
 9 hours ago
This is my favorite recipe. I have made it every week for 5months now. I have been
experimenting with differnt oils and sugar vs honey.
Thank you so much!
Mistake: I am making this with whole wheat flour, right now. Never realized it says
something about it won’t work but it’s in the oven. So I will have to try to other
recipe.
0
Reply
JoBob
 2 days ago
I’m giving up what was my “go to” bread recipe for years in favor of this one. I made
it with honey, olive oil, and fresh organic all-purpose flour. It’s the softest, most
delicious bread that I have ever made! It’s awesome on its own or toasted. I make
all my own bread and it will be this one from now on. Love it – thank you!
0
Lynn
Reply
 2 days ago
I’m new to bread making. I just can’t make this work and I’m looking for help!! I’ve
tried 3 times with different yeasts and different water temps and my yeast won’t
foam. I’m adding 1T yeast, ~t sugar, and 2 cups of warm water. What am I doing
wrong??
0
Reply
Admin
Stacy Popham
 1 day ago
 Reply to Lynn
You’re not alone—yeast can be so picky! A few quick thoughts: 1 tbsp
of yeast + a pinch of sugar + 2 cups water should definitely foam if the
water’s around 105–115°F and the yeast is fresh. If it’s old or the
water’s too hot, it won’t activate. Try using a thermometer if you
haven’t yet—it’s a total game-changer!
Reply
0
Janet
 4 days ago
Would like to half this recipe.
Will it still turn out?
0
Reply
Admin
Rachel Aldridge
 4 days ago
 Reply to Janet
Absolutely – it will work and will make one loaf of bread.
Reply
0
Sabrina
 4 days ago
Absolutely THE best!!! I tried several recipes before finding this one, and I failed
each time. This bread came out absolutely fantastic!!!!! SO GOOD!!!!
0
Dharla
Reply
 4 days ago
“Proofing” is allowing the dough to rise before you bake it.
Testing your yeast before mixing in all the ingredients is called “Proving”
0
Mindy
Reply
 4 days ago
Can I use this to make a batch of cinnamon rolls?
This is my first time ever attempting to make bread period. I dont know how any of
this works.
I bake cookies, brownies, cheesecakes and the like. Bread has always scared me
(idk why, it’s so intimidating). I buy Rhodes frozen dinner rolls and that’s how I get
my “fresh bread” fix
0
Reply
Admin
Rachel Aldridge
 4 days ago
 Reply to Mindy
I haven’t made cinnamon rolls with this recipe myself, but if you’re in
the mood to bake some, we have an excellent one on the site:
https://tastesbetterfromscratch.com/perfect-cinnamon-rolls/
Reply
0
Cathrine
 5 days ago
My go to for bread from now on!! Finally!! It turned out perfect!!
0
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