Description

This classic homemade bread recipe produces two soft, golden loaves of freshly baked bread perfect for sandwiches, toast, or snacking. With a simple combination of yeast, warm water, flour, honey, and oil, this recipe guides you through proofing the yeast, kneading the dough, and two rises to develop a tender crumb and crusty exterior. Baking at 350°F yields a deliciously aromatic bread that tastes like it came straight from an artisan bakery.

Ingredients

Scale

Wet Ingredients

2 cups warm water (105-115°F) (474g)
2 tablespoons oil (canola or vegetable) (30 ml)
1/4 cup honey or sugar (85g honey or 50g sugar, divided)

Dry Ingredients

1 tablespoon active dry yeast
2 teaspoons salt
4 to 5 1/2 cups all-purpose or bread flour (500g-688g)

Instructions

Proof the Yeast: In a large bowl or stand mixer, combine yeast, warm water, and a pinch of sugar or honey. Let it rest for 5-10 minutes until foamy and bubbly to confirm the yeast is active.
Combine Ingredients: Add the remaining sugar or honey, salt, oil, and 3 cups of flour to the yeast mixture. Mix until combined well.
Add More Flour: Add another cup of flour and mix. Then, with the mixer running, gradually add flour ½ cup at a time until the dough pulls away from the bowl, is smooth, elastic, and slightly sticky to the touch.
Knead the Dough: Knead the dough using the mixer on medium speed for 4-5 minutes or by hand on a lightly floured surface for 5-8 minutes until smooth and elastic.
First Rise: Lightly grease a large bowl, place the dough inside, turning it to coat with oil. Cover and let rise in a warm place for about 1 1/2 hours or until doubled in size.
Prepare Pans: Spray two 9×5-inch bread pans generously with cooking spray. Optionally, line the bottom with parchment paper.
Shape Dough: Punch down the risen dough to release air bubbles. Divide into two equal portions, shape each into a loaf, and place into the prepared pans.
Second Rise: Cover the pans loosely with a dry towel or lightly sprayed plastic wrap and allow the dough to rise 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 loaves for 30-33 minutes until golden brown and the tops sound hollow when tapped.
Cool and Serve: Remove loaves from pans and invert them onto a wire rack. Brush tops with butter and cool for at least 10 minutes before slicing.
Storage: Store cooled bread in an airtight container or bag at room temperature for 2-3 days or refrigerate up to 5 days.

Notes

Ensure yeast is fresh and proofed properly for the bread to rise well.
Use warm water between 105-115°F to activate yeast without killing it.
Adjust flour quantity as needed to achieve dough consistency described.
Let dough rises happen in a warm, draft-free area for best results.
Brushing butter on bread after baking adds flavor and helps keep crust soft.
Use bread flour for a chewier texture, or all-purpose flour for a lighter crumb.
Cooling bread fully before slicing prevents gummy texture inside.

Prep Time: 15 minutes
Cook Time: 33 minutes
Category: Bread
Method: Baking
Cuisine: American

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