Introduction

Homemade bread is a rewarding and comforting treat that fills your kitchen with wonderful aromas. This simple recipe uses everyday ingredients to create soft, flavorful loaves perfect for sandwiches or toast. With just a little patience, you’ll enjoy fresh bread straight from your oven.

A loaf of white bread with a golden-brown crust is shown sitting on a wooden cutting board. The bread has been sliced, revealing three neatly cut pieces in the front, each showing the soft, white, and fluffy texture inside. The crust is smooth with a slightly shiny finish, and the interior has a fine, even crumb. The background features a white marbled surface with some soft fabric blurred behind the bread, giving a homey feel. 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 yeast, warm water, and a pinch of sugar or honey. Let sit for 5-10 minutes until foamy and bubbly to proof the yeast. If it doesn’t foam, your yeast is inactive, and you should start over with fresh yeast.
Step 2: Add the remaining sugar or honey, salt, oil, and 3 cups of flour. Mix until combined.
Step 3: Add another cup of flour and mix again. With the mixer running, add more flour ½ cup at a time until the dough pulls away from the bowl sides. The dough should be smooth, elastic, and slightly sticky to the touch. Add flour as needed.
Step 4: Knead the dough for 4-5 minutes on medium speed in the mixer, or by hand on a lightly floured surface for 5-8 minutes.
Step 5: Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with a 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 bread pans with cooking spray. Optionally line the bottoms with parchment paper.
Step 7: Punch down the dough to release air bubbles. Divide it into two equal parts, shape each into a long log, and place in the prepared pans.
Step 8: Cover pans loosely with a dry towel or greased plastic wrap. Let rise until dough is about 1 inch above the pans, roughly 45 minutes to 1 hour.
Step 9: Preheat the oven to 350°F (175°C). Bake the loaves for 30-33 minutes until golden brown. Tap the tops lightly; they should sound hollow.
Step 10: Remove loaves from pans onto a wire rack. Brush tops with butter and cool for at least 10 minutes before slicing.
Step 11: Store cooled bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days refrigerated.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer loaf.
Substitute honey with sugar for a different sweetness profile.
Let the dough rise in a warm, draft-free place, such as inside a turned-off oven with the light on.
Add herbs, garlic, or seeds to the dough for extra flavor.
Brush the tops with an egg wash before baking for a shinier crust.

Storage

Store the bread in an airtight container or resealable bag at room temperature for up to 3 days to keep it soft. For longer storage, refrigerate for up to 5 days. To refresh, warm slices lightly in a toaster or oven before serving.

How to Serve

A loaf of white bread is placed on a wooden board with a white marbled texture background. The bread has a golden brown crust on the top with a soft, fluffy white interior. The loaf is partially sliced, showing three thick slices laying flat in front of the main loaf, with the texture of the bread inside appearing light and airy. The focus is on the smooth, slightly shiny crust and the fine crumb structure inside the slices. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if my yeast is still good?

If your yeast foams and bubbles when mixed with warm water and sugar after 5-10 minutes, it is active and good to use. If it does not foam, the yeast may be expired or stored improperly and should be replaced.

Can I make this bread without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface for 5-8 minutes until it becomes smooth and elastic. Hand kneading requires a bit more effort but yields the same great results.