Easy 5 Star Homemade Bread recipe made with simple ingredients & detailed instructions showing how to make basic bread! Thousands of comments & reviewers agree this is the BEST homemade loaf for both beginners and expert bakers.
Homemade Bread is one of my favorite foods of all time. Can you tell by the name of this site?! There really is nothing quite like a warm slice of fresh bread served with a thick pat of butter on top. Mmmmm! This recipe is perfect. It’s simple to follow, takes about 2 hours to make and yields 2 loaves of wonderful bread. It’s quite versatile too, so feel free to use part whole wheat flour if you’d like. Brush butter on top when it’s out of the oven and partially cooled and everyone will thank you.
Yes, you can make this recipe in a bread machine! Scroll down to see full Homemade Bread recipe and ingredients, with printable instructions for your bread machine.
A decade ago when I was just beginning to bake confidently, I still struggled with making bread. I tried countless recipes and none of them were quite right. I found this one and never looked back. It uses basic ingredients, comes together fast and I love the bread it makes. It’s soft, chewy with fantastic flavor. Feel free to reduce the sugar if you prefer. Enjoy the process and enjoy that bread!
Where to start on your bread making journey
This is a very comprehensive post with tons of information I’ve gleaned over the years making bread. Where would you like to start first?
JUMP TO–> LEARN THE BASIC STEPS TO MAKING BREAD
JUMP TO–> HELPFUL TIPS FOR MAKING YOUR FIRST LOAF OF BREAD
JUMP TO–> GET THE OVEN BAKED BREAD RECIPE
JUMP TO–> GET THE BREAD MACHINE BREAD RECIPE
Basic Steps for Making Basic Yeast Bread Recipes
If you’ve never made bread before, here is the basic formula for making your own at home. My recipe below follows this perfectly. It’s so much easier and trust me, the scent of fresh bread baking will make everyone really, really excited for dinner!
Step 1: Assemble Bread Ingredients
You’ll need warm water, granulated sugar, instant OR active dry yeast, salt, vegetable or canola oil and flour. That’s it!
Step 2: Dissolve the yeast and activate it by Proofing
This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks like when it’s proofed. It’s possible to kill yeast if you use too hot of water, so aim for slightly warmer than luke-warm, or about 105°F. Combine warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.
Step 3: Add remaining ingredients and mix
Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!), then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.
Step 4: Knead the Bread
You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of kneading bread dough is crucial for bread with great texture. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a mixer. I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are.
Step 5: First Rise
Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. I think plastic wrap works better because it traps hot air inside and thus, my dough requires a shorter first rise. Be sure to spray the side of the plastic wrap that will touch the dough with oil!
If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
Step 6: Punch Dough and Shape it
Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the countertop so that the ball is more oblong. I usually punch down and shape the dough quickly, then place in a greased bread pan.
Step 7: Second Rise
I like to do my second rise in a warm oven that’s not turned on. I turn the oven on just before I punch my dough down, then turn it off once I place the dough in the oven for the 2nd rise. It’s really only on for a minute or two, which is fine! The second rise will help shape your loaf of bread and takes about 30 minutes.
Step 8: Bake the Bread
You’re nearly there! Bread bakes for about 30-40 minutes. You know what I do to make sure my bread is perfectly cooked? I use a digital cooking thermometer! Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.
My all-time favorite cooking thermometer is the Thermapen. It’s super fast and incredibly durable. Another great thermometer is the ThermoPop which is a more basic version that works just as well!
Step 9: Cool the Bread
Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may cause some parts of your loaf to go soggy. No one likes soggy bread!
BEST BREAD PAN?
I bake a lot of bread and the pans I prefer are either ceramic, glass or cast iron. These pans will bake bread more evenly and release the bread more easily after baking. I don’t like using dark or nonstick pans because the bread cooks unevenly. It darkens on the outside before the bread is cooked on the inside, so the coloring is uneven. Read more about which bread pan is the best here!
Helpful Tips when Making Your First Loaf of Homemade Bread:
If you’ve never baked homemade bread before, here are a few tips:
1. Remember to fully knead
The recipe below kneads for 7 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.
2. Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be more dense. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
3. Temperature affects how long your bread takes to rise
If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.
4. Don’t overwork the dough
Try not to go crazy kneading your bread after the first rise. I usually knead and shape my dough in about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake!
Easy Homemade Bread Recipe
Here are the ingredients for the oven baked recipe, which yields 2 loaves of bread:
— WATER: You need 2 cups warm water. (110° F/45° C) I recommend you take the temperature using a cooking thermometer until you get the hang of how warm the water should be. If your water is too hot, it will kill the yeast and your bread will be dense and flat!
— SUGAR: We add 1/2 cup white sugar. You are welcome to reduce this even further and use just 1/4 cup.
— YEAST: We add 1 TBSP + 2 tsp active dry yeast to the dough to help it rise.
— SALT: You need 1 1/2 teaspoons salt to enhance the flavors in the bread. If you’ve never had bread with not enough salt, it does not taste good! I forgot to add it once. Don’t do that.
— OIL: We used 1/4 cup vegetable oil but you can also use coconut oil or canola oil. I’ve tried it with light olive oil and it just has a strange aftertaste that I don’t love.
— FLOUR: You’ll need 5-6 cups flour. You can use all-purpose flour OR bread flour!
How to Make 5 Star Homemade Bread
In a large bowl, or a stand mixer, dissolve the sugar in the warm water. I just combine the two and whisk it slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
Add in the salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.
Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.
Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!
How can you tell if bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.
AVOID SUNKEN BREAD
The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!
EASY HOMEMADE BREAD RECIPE
Ingredients
- 2 cups warm water 110° F/45° C
- ½ cup white sugar
- 1 ½ TBSP active dry yeast
- 1 ½ tsp salt
- ¼ cup vegetable oil
- 5-6 cups flour all-purpose flour OR bread flour
Instructions
- In a large bowl, or a stand mixer, dissolve 2 TBSP of the sugar in the warm water. I just combine the two and whisk slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
- Add in remaining sugar, salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.
- Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.
- Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
- Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!
Video
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Instant or Active Dry Yeast for Making Bread
If you use instant yeast, you can add it directly to your other dry ingredients when making bread. If you use active dry yeast, you’ll need to first dissolve it in warm water before using it in a recipe. For the sake of ease, I just always buy instant yeast. BUT, this recipe works for both!
Can you Make this bread in a Bread Machine? YES! Here’s how:
I’ve found this recipe works really well in a bread machine! I just had the halve the ingredients so it would fit. You can see and print out the recipe below.
Bread Machine Ingredients
You’ll use the same ingredients, only HALF of them, so you can fit them in a 1-lb bread machine.
— WATER: You need 1 cup warm water. (110° F/45° C)
— SUGAR: We add 1/4 cup white sugar. You are welcome to reduce this even further and use just 1-2 tablespoons.
— YEAST: We add 2 1/2 tsp active dry yeast to the dough to help it rise.
— SALT: You need 3/4 teaspoons salt to enhance the flavors in the bread. If you’ve never had bread with not enough salt, it’s… not good. I forgot to add it once. Don’t do that.
— OIL: We used 2 TBSP vegetable oil but you can also use coconut oil or canola oil. I’ve tried it with light olive oil and it just has a strange aftertaste that I don’t love.
— FLOUR: You’ll need 3 cups flour. You can use all-purpose flour OR bread flour!
Making your Loaf of Bread in a Bread Machine
Add the ingredients to the bread pan of your machine in the following order: water, oil, flour, sugar and salt. Make a small well in the dry ingredients and add yeast.
Place bread pan in machine. Close lid and set bread machine to bake a loaf of basic white bread.
Let bread cool when bread machine has completed the full cycle. (Mine takes 3.5 hours.) Remove from machine & pan. Brush with butter and enjoy!
Easy Bread Recipe for a Bread Machine
Ingredients
- 1 cup warm water 110 degrees F/45 degrees C
- 1/4 cup white sugar
- 2 1/2 tsp active dry yeast
- 3/4 teaspoons salt
- 2 TBSP vegetable oil
- 3 cups flour all purpose OR bread flour!
Instructions
- Add the ingredients to the bread pan of your machine in the following order: water, oil, flour, sugar and salt. Make a small well in the dry ingredients and add yeast.
- Place bread pan in machine. Close lid and set bread machine to bake a loaf of basic white bread.
- Let bread cool when bread machine has completed the full cycle. (Mine takes 3.5 hours.) Remove from machine & pan. Brush with butter and enjoy!
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
How to Store Basic Bread
You’ll want to store leftover bread in an airtight container. I bought bread bags off Amazon and LOVE them!
Enjoy this bread recipe? Here are even more recipes for homemade bread to try:
Yeast Bread Recipes:
- Homemade Buttermilk Bread recipe
- Homemade Hawaiian Bread
- Honey Oat Bread recipe
- Cinnamon Raisin Bread
- Parmesan Garlic Dinner Rolls
- Fabulous French Bread
- Sweet Orange Dinner Rolls
- Homemade Hawaiian Bread
- Easy Homemade Cheesy Breadsticks
- Tomato Parmesan Flatbread
- Potato Bread Recipe
- Soft Cornmeal Dinner Rolls
- Honey Wheat Bread
- Soft White Sandwich Bread
Quick Bread Recipes:
- Best Zucchini Bread
- Pineapple Bread
- Sweet Coconut Bread
- Easy Banana Bread
- Caramel Banana Nut Bread
- Best Pumpkin Bread
Easy 5 Star Homemade Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Thousands of comments & reviewers agree this is the BEST homemade bread for both beginners and expert bakers.
Beryl says
This recipe is great. I’ve cooked it about 3 times, and my bread never has as many air bubbles as your pictures do. More than normal bread, but no big ones. I refridgerated the bread for about 27 hours. Do you have any suggestions? 🙂
Jessica says
I wish mine didn’t have as many, LOL! Did you refrigerate the dough? Is that what you mean?
warren says
Should I bake “uncovered:”, or in a Dutch Oven for 30 to steam and uncovered for 10 to brown the crust? I’m placing one aluminum bread pan on top of another to get a Dutch Oven effect.
Chari says
it was so delicious! my family was really impressed by the fluffiness and it aslo has a great flavour; fresh and a bit sweet. im definitely making this again 🙂
Alison says
Thank you Chari! I’m so glad you and your family enjoyed this!
Helen says
I’ve used this recipe both as a breadmachine and conventional way. What I’m really curious about is this comment in your post.
for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake! Can you seriously do this?
Jessica says
I do it all the time! I keep my house too cool for the dough to rise on the counter. 😉
Mary Fleming says
My husband says this was the best bread I’ve ever made. So there you have it
Lilly says
Perfect!! Easy to make. Great flavor and texture!!
Diane Allen says
Ihave used this recipe many times snd it is flawless. Thanks again for a easy homemade bread recipe !
Alison says
Thank you so much Diane! I’m so glad you continue to enjoy it!
Sneha says
Hi, if I’m using instant yeast, can I add it to the flour and add the rest of the ingredients and mix it to make a dough? Thank you.
Jessica says
you can… I generally just use the same method for proofing though.
Kim says
I have just moved to Colorado Springs which is almost 7000 feet up how would I adjust this recipe
Jessica says
No changes necessary!
Kim says
The absolutely best and easiest-to-make yeast bread recipe! I’ve tried for years to make yeast bread, and it always turned out dry. This recipe was easy and has turned out successful, moist bread every time! This is the only recipe I use.
Kaylie says
Thank you, Kim!
Kayla says
I was always afraid of bread recipes, until I tried this one! I have made this 3x now and every time it comes out perfect.
My only concern is how much sugar is used and how sweet it ends up being and then becomes addictive (lol)
Reheating it the next day in the oven covered or wrapped in foil makes it a bit more dense or dry, so I learned from that.
I store it in a freezer bag, but thinking I should switch to a container?
All in all, I trust this recipe and enjoy the process and the results.
Thanks!
Kaylie says
Thank you, Kayla!
Drea says
Easy simple and delicious! This time around I was thinking about letting the first rise sit for longer than an hour. Would that affect it in any way?
Nellie says
As long as you don’t let it rise way longer than an hour, it should be fine. Often I get distracted and the bread ends up rising longer than I planned!
John Hamblin says
In the twenty years I baked my own bread I never used more than a teaspoon of sugar to activate the yeast and make my bread. I think diabetics will be pleased to learn this. Secondly, because heat is critical when using yeast I made my own “proofing” oven out of an upside down cardboard box with a lampholder with aluminum foil to reflect the heat, because I couldn’t be sure of the oven temperature. I used a 40 watt bulb to warm the box while the dough went in for the first rise. It took only 30 minutes for the dough to rise to double. After punching down and kneading again and transferring the dough to a glass pan I put it back in the cardboard box to let it rise. The difference between metal and glass pans is that you have to increase the temperature by 5 degrees for glass pans. So, instead of setting the oven to 350 deg. C, you would set it at 355 deg C. You would still only bake the bread for 30 minutes. Incidentally, don’t skimp on the kneading aspect, otherwise your bread will not rise and you will end up with a big bubble at the top and the dough at the bottom. I also used only whole wheat flour so there were subtle differences from using white flour.
John Hamblin
Nellie says
Thanks for all your tips John!
Thiago says
Just made an awesome loaf and everyone loves it. Thanks for the recipe.
Margie says
Love, love, love this recipe. First time I ever made homemade bread and it turned out amazing. The recipe is so easy and it tastes delicious. No more store bought bread for us!!
Lauren says
I have now made this twice and it’s perfect. A great substitute for store bought bread as I’m able to slice it thinly enough for sandwiches – or thick for toast with butter! I added rosemary the second time. Amazing. Tomorrow I think I’ll try rosemary with whole wheat flour – I suspect I’ll have to add more water or less flour.
I also want to try substituting honey for the sugar, adding grains, etc. we will see how it goes!
Alison says
I love your experiment ideas! I hope they all turn out as great as the first ones!
Chelsea says
First time bread maker and this was AMAZING. I didn’t realize it made two batches is used one for pizza dough and YUM!
Alison says
Bread and pizza sounds like an excellent night! I’m so glad you enjoyed this one Chelsea!
Vidya says
What a wonderful and easy recipe for a homemade bread. Thank u so much. I made this today and it is tasting so so good. I made avacado toast for my daughter and a simple sandwich for hubby. I added Indian chutney spread to give the sandwich a Mumbai style look with onions and cucumbers. The bread was chewy and tasted so so good. Wanted to make cheesy garlic bread . I would like to know what type of bread u use is it French or Italian. Are they both the same as I couldn’t find a receipe for italian bread. Please clarify. Thank u.
Jessica says
Not sure what type of bread this would be classified as… glad you liked it though!
Yolande says
Easy and tastes great! Love it and will use it again!
Anita Dondero says
This recipe is outstanding! ♥️ Definitely a keeper👍👍
Alison says
Thanks so much Anita!
Kelly says
When using instant yeast do you use the same amount stated in the recipe?
Jessica says
I just do the same method even when using instant yeast!
Holly Hartman says
Thanks for the tips!
Nellie says
You’re welcome Holly!