Introduction

This homemade bread recipe is simple, reliable, and perfect for beginners and seasoned bakers alike. Made with just six common pantry ingredients, it yields a soft, fluffy loaf ideal for sandwiches or to enjoy fresh. Plus, it freezes well for easy future meals.

The image shows a loaf of white bread on a long wooden board with three slices cut and laid out in front of it. The bread has a golden brown crust and a soft, white, airy inside. The texture of the bread is smooth on the outside and fluffy on the inside. The background is softly blurred, giving focus to the bread, and the surface beneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups warm water (105-115°F / 474g)
1 tablespoon active dry yeast

1/4 cup honey or sugar (85g honey or 50g sugar)
2 teaspoons salt

2 tablespoons oil (canola or vegetable) (30 ml)
4 to 5 1/2 cups all-purpose or bread flour (500g-688g)

Instructions

Step 1: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of the sugar or honey. Let it rest for 5-10 minutes until the mixture becomes foamy and bubbly to proof the yeast. If it doesn’t foam, the yeast is inactive and should be replaced.
Step 2: Add the remaining sugar or honey, salt, oil, and 3 cups of flour to the yeast mixture. Mix to combine completely.
Step 3: Add 1 more cup of flour and mix again. With the mixer running, add additional flour 1/2 cup at a time until the dough pulls away from the bowl’s sides. The dough should be smooth, elastic, and slightly sticky to the touch but not overly so.

Step 4: Knead the dough using your stand mixer on medium speed for 4-5 minutes, or by hand on a lightly floured surface for 5-8 minutes, until smooth and elastic.
Step 5: Lightly grease a large bowl and place the dough inside, turning it to coat with oil. Cover with a dish towel or plastic wrap and let rise in a warm spot until doubled in size, about 1 1/2 hours.
Step 6: Spray two 9×5-inch loaf pans with cooking spray. Optionally, line the bottom with parchment paper for easier removal.

Step 7: Punch down the dough to release air bubbles, divide into two equal pieces, and shape each into a long loaf. Place into the prepared pans.
Step 8: Cover the pans lightly with a dry dish towel or greased plastic wrap and allow the dough to rise again until it’s about 1 inch above the pan edges, about 45 minutes to 1 hour.
Step 9: Preheat your oven to 350°F (175°C). Bake the loaves for 30-33 minutes or until golden brown and hollow-sounding when tapped.

Step 10: Remove the bread from the pans, invert onto a wire rack, and brush the tops with butter. Let cool for at least 10 minutes before slicing.

Tips & Variations

Use fresh active dry yeast stored in the refrigerator to ensure proper rising.
To speed up rising, place the dough in a bowl inside a turned-off oven preheated to 180°F, with the oven door slightly open.

Substitute oil with melted butter for a richer flavor and slightly different texture.
Try adding 2 cups of raisins in step 3 for a sweet raisin bread.
Make cinnamon swirl bread by rolling out dough after first rise, sprinkling cinnamon sugar, then rolling and shaping before the second rise.

All-purpose or bread flour works fine; bread flour produces a chewier loaf.

Storage

Store cooled bread in an airtight container or plastic bag at room temperature for 2-3 days or refrigerate for up to 5 days. To reheat, warm slices in a toaster or oven. You can also freeze baked bread for up to 3 months; thaw at room temperature before serving.

How to Serve

A loaf of white bread with a smooth, golden brown crust on the top and sides sits on a wooden board. The inside of the bread is soft and white with a fine, even texture. Three slices are cut from the loaf and lie stacked in front, showing the fluffy interior and slightly shiny crust edges. The background shows a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant or rapid-rise yeast instead of active dry yeast?

Yes. If using instant or rapid-rise yeast, skip the initial proofing step and add the yeast directly with other ingredients. The rise times will be faster, so keep an eye on the dough.

Do I need a bread machine or stand mixer to make this bread?

No special equipment is required. A stand mixer makes kneading easier, but you can mix by hand and knead on a floured surface. A bread machine can also be used, but you might need to halve the recipe depending on your machine’s capacity.