Introduction

Homemade bread is a comforting classic that fills your kitchen with a warm, inviting aroma. This simple recipe yields soft, golden loaves perfect for sandwiches or toast. With a bit of patience, you can enjoy fresh bread anytime.

A loaf of white bread with a golden brown crust sits on a wooden board. The bread is soft and fluffy inside, shown by the two slices cut and lying in front of the main loaf. The top crust is smooth with a light shine, while the interior is pale and slightly porous with a fine texture. The background has a white marbled texture that softly contrasts with the bread. 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 rest for 5-10 minutes until foamy and bubbly to proof the yeast. If it doesn’t foam, use fresh yeast and start again.
Step 2: Add the remaining sugar or honey, salt, oil, and 3 cups of the flour. Mix until combined.
Step 3: Add another cup of flour and mix again. With the mixer running, add flour 1/2 cup at a time until the dough pulls away from the bowl sides. The dough should be smooth, elastic, and slightly sticky but not wet. Add more flour if needed.
Step 4: Knead the dough for 4-5 minutes on medium speed or by hand on a lightly floured surface for 5-8 minutes until smooth and elastic.
Step 5: Grease a large bowl with oil or cooking spray. Place the dough inside, turning it to coat. 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 bread pans with cooking spray on all sides. Optionally, line the bottoms with parchment paper.
Step 7: Punch down the dough to remove air bubbles. Divide in half and shape each into a long loaf. Place dough logs into prepared pans.
Step 8: Cover pans with a lightweight dry towel or lightly sprayed plastic wrap. Let rise until dough is about 1 inch above the pans, about 45 minutes to 1 hour.
Step 9: Preheat oven to 350°F. Bake bread for 30-33 minutes or until golden brown and the top sounds hollow when tapped.
Step 10: Remove loaves from pans and cool on a wire rack. Brush tops with butter and let cool at least 10 minutes before slicing.
Step 11: Store cooled bread in an airtight container or bag at room temperature for 2-3 days or refrigerate for up to 5 days.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
Try adding herbs or garlic powder to the dough for extra flavor.
Proof the dough in a slightly warmed oven (turned off) or near a radiator for consistent rising.
Substitute honey with maple syrup or brown sugar for a different sweetness profile.

Storage

Store bread in an airtight container or resealable bag at room temperature for 2-3 days to keep it fresh. To extend shelf life, refrigerate for up to 5 days, though this may dry it slightly. Reheat slices in a toaster or oven for a crisp crust and soft interior.

How to Serve

A loaf of white bread is shown on a wooden cutting board with a white marbled surface in the background. The bread has a golden-brown top crust with a smooth texture, and the inside is soft and white with a slight swirl pattern. Three slices are cut and laid in front of the main loaf, showing even thickness and a spongy texture. The focus is on the fresh and airy look of the bread. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What if my yeast doesn’t foam during proofing?

If the yeast doesn’t foam, it’s likely inactive or expired. Discard it and use fresh yeast, as active yeast is essential for the dough to rise properly.

Can I use a stand mixer for kneading?

Yes, a stand mixer with a dough hook attachment works well and saves effort. Knead for 4-5 minutes on medium speed until the dough is smooth and elastic.