Homemade Bread Recipe

I keep coming back to this simple homemade bread because it bakes up soft, fluffy, and perfect for everything from sandwiches to toast. With just six pantry staples, it delivers that classic white bread everyone wants on the counter.

I’m obsessed with this homemade bread because it tastes like the kind I actually want on my counter: soft, sturdy, slightly sweet, and ready for anything. I love how the all purpose flour and active dry yeast turn into a loaf with a tender middle and a golden, sliceable crust.

And the smell? Straight-up bakery, without the fancy attitude.

I use it for thick toast, messy sandwiches, buttered slices, and those end pieces I pretend I’m saving for later. But I never do.

Simple pantry bread, big payoff. No fuss, no weird ingredients, just a loaf I keep craving again.

Ingredients

• All-purpose flour gives the bread its soft, chewy body.

  Nothing fancy, just dependable.

• Active dry yeast is the little worker that makes everything puff up beautifully.
• Warm water wakes the yeast up, so your loaf actually rises instead of sulking.
• Sugar feeds the yeast and adds a tiny bit of cozy sweetness.
• Fine salt keeps the flavor from tasting flat or boring.

  It’s small but mighty.

• Unsalted butter brings tenderness, a little richness, and that homemade bakery smell.
• Basically, these ingredients make a simple loaf that feels warm, soft, and real.
• Plus, you probably already have most of this hanging out in your kitchen.

Ingredient Quantities

• 3 cups (360 g) all purpose flour
• 1 packet (2 1/4 teaspoons or 7 g) active dry yeast
• 1 cup (240 ml) warm water, about 105 to 115 F (40 to 46 C)
• 2 tablespoons granulated sugar
• 1 teaspoon fine salt
• 2 tablespoons unsalted butter, softened or melted

How to Make this

1. In a small bowl dissolve 2 tablespoons sugar in 1 cup warm water (105 to 115 F or 40 to 46 C), sprinkle 1 packet active dry yeast over the water, stir gently, and let sit 5 to 10 minutes until foamy.

2. In a large mixing bowl whisk together 3 cups (360 g) all purpose flour and 1 teaspoon fine salt.

3. Add the yeast mixture and 2 tablespoons softened or melted unsalted butter to the flour and stir with a wooden spoon or dough hook until a shaggy dough forms.

4. Turn the dough onto a lightly floured surface and knead by hand 8 to 10 minutes until smooth and elastic, or knead with a stand mixer fitted with a dough hook 5 to 7 minutes.

5. Lightly oil a bowl, place the kneaded dough inside, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft free place until doubled in size, about 1 to 1 1/2 hours.

6. Punch the risen dough down, turn it out, shape into a loaf (or shape to fit a greased 9×5 inch loaf pan), and place seam side down into the prepared pan.

7. Cover the pan loosely and let the dough rise again until puffy and nearly doubled, about 30 to 45 minutes.

8. Preheat the oven to 350 F (175 C). Optionally brush the top with a little melted butter or milk for a softer crust.

9. Bake for 30 to 35 minutes until the top is golden brown and the loaf sounds hollow when tapped or registers about 190 to 200 F (88 to 93 C) on an instant read thermometer.

10. Remove the bread from the pan, brush with additional butter if desired, and cool on a wire rack at least 15 to 20 minutes before slicing.

Equipment Needed

1. Small bowl for proofing yeast
2. Large mixing bowl
3. Measuring cups and spoons
4. Wooden spoon or stand mixer with dough hook
5. Clean work surface or pastry board for kneading
6. 9×5 inch loaf pan, greased
7. Plastic wrap or a damp kitchen towel
8. Instant read thermometer
9. Wire cooling rack and a pastry brush

FAQ

Homemade Bread Recipe Substitutions and Variations

Warm, crusty, comforting homemade bread with a soft, tender crumb. Simple to make and perfect for sandwiches, toast, or tearing fresh with butter.

Ingredients
– 3 cups (360 g) all purpose flour
– 1 packet (2 1/4 teaspoons or 7 g) active dry yeast
– 1 cup (240 ml) warm water, about 105 to 115 F (40 to 46 C)
– 2 tablespoons granulated sugar
– 1 teaspoon fine salt
– 2 tablespoons unsalted butter, softened or melted

Method
1. In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let sit 5 to 10 minutes until foamy.
2. Add the flour, salt, and butter to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6 to 8 minutes.
4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
5. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan or on a baking sheet for a round loaf. Cover and let rise until puffy and nearly doubled, about 30 to 45 minutes.
6. Preheat oven to 375 F (190 C). Bake 25 to 30 minutes for a loaf pan or 30 to 35 minutes for a round loaf, until golden and hollow sounding when tapped.
7. Cool on a wire rack before slicing.

Substitutions

• All purpose flour: use bread flour for a chewier, higher rise or replace up to half with whole wheat flour for nuttier flavor and denser crumb
• Active dry yeast: use instant yeast at 25 percent less by weight, or swap for 1 ounce fresh yeast dissolved in water
• Warm water: substitute equal parts warm milk for a richer, softer crumb or use a mix of milk and water
• Unsalted butter: replace with equal amount neutral oil like vegetable or light olive oil for a dairy free option

Pro Tips

– Warm the water carefully. Aim for slightly warmer than body temperature so the yeast wakes up without getting stressed. If it feels hot to your wrist, let it cool a bit before adding the yeast.

– Use a stretch and fold during the first rise if you have time. Every 20 to 30 minutes gently stretch the dough out and fold it over itself a few times. It develops gluten and improves texture without long kneading.

– When shaping, create surface tension by pulling the dough toward you on the counter to tighten the outer skin. That helps the loaf hold its shape and rise upward instead of spreading flat.

– For a softer crust, brush the top with melted butter as soon as the loaf comes out of the oven. For a slightly chewier crust, wait until it cools a few minutes and brush with butter then.

– Check doneness with an instant read thermometer or by tapping the bottom of the loaf. If you tap it and it sounds hollow or the internal temp is around 190 to 200 F, it is ready. Let it cool at least 15 minutes before slicing so the crumb sets nicely.