Introduction

Making homemade bread is a rewarding experience that fills your kitchen with a comforting aroma and provides fresh, delicious loaves. This simple recipe uses basic ingredients and straightforward steps, perfect for bakers of all skill levels. Enjoy the taste and texture of warm, freshly baked bread right from your oven.

Homemade Classic Bread Recipe - Recipe Image

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 to 688g)

Instructions

Step 1: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of honey or sugar. Let it rest for 5-10 minutes until it becomes foamy and bubbly. This proofing step confirms the yeast is active.
Step 2: Add the remaining honey or sugar, salt, oil, and 3 cups of flour to the yeast mixture. Mix until combined.
Step 3: Add one more cup of flour and mix again. With the mixer running, gradually add the remaining flour ½ cup at a time until the dough pulls away from the bowl sides. The dough should be smooth, elastic, and slightly sticky.
Step 4: Knead the dough for 4-5 minutes on medium speed with a mixer or 5-8 minutes by hand on a floured surface until elastic.
Step 5: Lightly grease a large bowl, place the dough inside, and turn to coat. Cover with a dish towel or plastic wrap and let rise in a warm spot until doubled in size, about 1½ hours.
Step 6: Spray two 9×5-inch bread pans with cooking spray. Optionally, line the bottoms with parchment paper for easier removal.
Step 7: Punch down the dough to release air bubbles. Divide it into two equal portions, shape each into a log, and place in the prepared pans.
Step 8: Cover the pans with a dry towel or sprayed plastic wrap. Let the dough rise again until it’s about 1 inch above the pan edges, approximately 45 minutes to 1 hour.
Step 9: Preheat the oven to 350°F. Bake the loaves for 30-33 minutes until golden brown and hollow sounding when tapped on top.
Step 10: Remove the loaves from pans onto a wire rack. Brush tops with butter and cool for at least 10 minutes before slicing.

Tips & Variations

Use bread flour for a chewier texture and better rise, but all-purpose flour works fine.
Add herbs like rosemary or thyme for extra flavor.
For a sweeter bread, increase honey or sugar slightly.
If you don’t have cooking spray, lightly oil the pans instead.
Check your yeast expiration date to ensure your bread rises properly.

Storage

Store the bread in an airtight container or sealed plastic bag at room temperature for 2-3 days to keep it fresh. For longer storage, freeze the sliced bread for up to 3 months and toast or reheat slices as needed. To reheat fresh bread, wrap it in foil and warm in a 300°F oven for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What if my yeast doesn’t foam during proofing?

If the yeast mixture doesn’t foam, the yeast may be inactive or dead. Discard and start over with fresh yeast and ensure your water is between 105-115°F, not too hot or cold, to avoid killing the yeast.

Can I use whole wheat flour instead of all-purpose or bread flour?

You can substitute whole wheat flour for part or all of the flour, but it may result in a denser loaf. For best results, try using half whole wheat and half bread flour and add a bit more water if needed.

Homemade Classic Bread Recipe

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★★★★★

4.5 from 146 reviews

This homemade bread recipe yields soft, fluffy, and flavorful loaves perfect for sandwiches or toast. It uses simple pantry staples like yeast, flour, and honey, and involves a traditional kneading and rising process to develop the perfect texture and crust. Baking at 350°F produces a golden-brown crust with a tender crumb inside, making it ideal for everyday use.

Author: Tara
Prep Time: 20 minutes
Cook Time: 33 minutes
Total Time: 2 hours 45 minutes
Yield: 2 loaves (9×5 inch each) 1x
Category: Bread
Method: Baking
Cuisine: American

Ingredients

Scale

Dough 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 to 688g)

Instructions

Prepare the dough: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of sugar or honey. Let it rest for 5-10 minutes until it becomes foamy and bubbly, indicating the yeast is active.
Add remaining ingredients: Stir in the rest of the sugar or honey, salt, oil, and 3 cups of flour. Mix well until combined.
Incorporate additional flour: Add one more cup of flour and mix again. While the mixer runs, add the remaining flour gradually, 1/2 cup at a time, until the dough pulls away from the sides of the bowl and feels smooth and elastic but slightly sticky to touch. Add flour as needed.
Knead the dough: Knead the dough for 4-5 minutes on medium speed using the mixer, or knead by hand on a lightly floured surface for 5-8 minutes until elastic and smooth.
First rise: Lightly grease a large bowl with oil or cooking spray and place the dough inside, turning to coat all sides. Cover with a dish towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 1/2 hours.
Prepare pans: Generously spray two 9×5 inch bread pans with cooking spray on all sides. Optionally, line the bottoms with parchment paper for easier removal.
Shape the loaves: Punch down the risen dough to release air bubbles and divide it into two equal portions. Shape each portion into a long loaf and place them into the prepared bread pans.
Second rise: Cover the pans loosely with a lightweight dry towel or sprayed plastic wrap and allow the dough to rise again for 45 minutes to 1 hour until risen about 1 inch above the pans.
Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-33 minutes until the tops are golden brown and sound hollow when tapped gently.
Cool and finish: Remove loaves from pans by inverting onto a wire rack. Brush the tops with butter and let cool for at least 10 minutes before slicing.
Storage: Once completely cooled, store bread in an airtight container or bag at room temperature for 2-3 days, or up to 5 days in the refrigerator.

Notes

Ensure water temperature is between 105-115°F to activate yeast properly without killing it.
If the yeast does not foam during proofing, it may be expired and you should start over with fresh yeast.
Adjust flour quantity depending on humidity and flour brand; dough should be elastic but slightly sticky, not dry.
You can substitute honey with sugar but adjust quantity accordingly as honey is sweeter.
Optionally brush loaves with melted butter after baking for a softer, flavorful crust.
For a warmer rising environment, place dough near a warm appliance or inside an oven with the light on.

Keywords: homemade bread, classic bread recipe, easy bread, yeast bread, sandwich bread