There’s something truly special about baking your own bread at home—the aroma filling your kitchen, the satisfaction of slicing into a warm, freshly baked loaf, and the simple joy of creating something from scratch. This homemade bread recipe is perfect for beginners and seasoned bakers alike. With just a few basic ingredients and straightforward steps, you can make two beautiful loaves with a soft, fluffy interior and a golden, crisp crust. Whether you’re looking to impress guests or just enjoy a delicious slice of bread, this recipe will become a staple in your kitchen. Let’s dive into the art of bread making and discover how easy and rewarding it can be!

What You’ll Need

Ingredients

• 2 cups warm water (105-115 degrees)
• 1 Tablespoons active dry yeast
• 1/4 cup honey or sugar
• 2 teaspoons salt
• 2 Tablespoons oil (canola or vegetable)
• 4 – 5 1/2 cups all-purpose or bread flour

Equipment I Used

• Stand Mixer
• Silicone Pastry Mat
• Silicone Spatula
• Loaf Pan
• Cooling Rack
• Measuring Cups Glass
• Measuring Cup
• Measuring Spoons

How to Make It

Proof the Yeast

Start by warming 2 cups of water to about 105-115°F (40-46°C). The water should be warm but not hot to the touch.

In a large mixing bowl or the bowl of a stand mixer, combine the warm water and 1/4 cup of sugar or honey. Stir well to fully dissolve the sugar or honey into the water.

Once dissolved, add 1 tablespoon of active dry yeast to the mixture. Stir gently to mix. Let this mixture rest for 5-10 minutes until it becomes foamy and bubbly. This step, known as “proofing” the yeast, ensures that the yeast is active and ready to help the dough rise. If the mixture doesn’t foam, the yeast may be inactive, and you’ll need to start over with fresh yeast.

Mix the Initial Ingredients

Once the yeast is proofed, add 2 teaspoons of salt, 2 tablespoons of oil (Olive or Avocado), and 3 cups of flour to the bowl. Mix the ingredients together until well combined. This will form a thick, sticky batter.

Gradually add another cup of flour to the mixture and continue mixing. With the mixer running on low speed, or while stirring by hand, add more flour ½ cup at a time. Continue adding flour until the dough begins to pull away from the sides of the bowl and forms a smooth, elastic ball. The dough should be slightly sticky to the touch but should not stick excessively to your fingers. You may need to use between 4 and 5 ½ cups of flour total, depending on the humidity and other factors.

Knead the Dough

If using a stand mixer, mix the dough on medium speed for 4-5 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for 5-8 minutes. The dough should be smooth, elastic, and slightly tacky, but not overly sticky. Kneading helps develop the gluten, giving the bread its structure and texture.

First Rise

Grease a large bowl with oil or cooking spray and place the dough inside. Turn the dough ball to coat it lightly in oil. Cover the bowl with a dish towel or plastic wrap and place it in a warm, draft-free area to rise. Allow the dough to rise until it has doubled in size, which usually takes about 1 ½ hours.

Prepare the Bread Pans

While the dough is rising, generously spray two 9×5-inch bread pans with cooking spray, making sure to coat all sides. If desired, you can also line the bottom of the pans with a small piece of parchment or wax paper to prevent sticking, though this step is optional.

Shape the Loaves

After the dough has risen, punch it down gently to release the air bubbles. Divide the dough into two equal portions. Shape each portion into a long log by flattening the dough slightly and rolling it into a tight cylinder. Place each log into the prepared bread pans, seam side down.

Second Rise

Cover the loaves with plastic wrap that has been sprayed with cooking spray to prevent sticking. Let the dough rise again for about 45 minutes to 1 hour, or until the dough has risen about 1 inch above the top of the loaf pans. Carefully remove the plastic wrap when the dough is fully risen.

Bake the Bread

Preheat your oven to 350°F (175°C). Once preheated, place the bread pans on the middle rack of the oven and bake for 30-33 minutes. The loaves should be golden brown on top, and when you give the top of a loaf a gentle tap, it should sound hollow.

Cool the Loaves

Remove the bread pans from the oven and immediately invert the loaves onto a wire cooling rack. Brush the tops of the loaves with melted butter to give them a soft, flavorful crust. Allow the bread to cool for at least 10 minutes before slicing.

Store the Bread

Once completely cool, store the loaves in an airtight container or plastic bag. The bread will keep at room temperature for 2-3 days, or you can store it in the refrigerator for up to 5 days. For longer storage, consider freezing the bread.