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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.

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

  1. 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.
  2. Add remaining ingredients: Stir in the rest of the sugar or honey, salt, oil, and 3 cups of flour. Mix well until combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://www.cheftara.com/homemade-classic-bread-recipe/