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.
Sandy says
My first time attempting bread. I must have done something wrong, because it didn’t rise quite enough and when I covered the bread with a towel during the rise, the dough stuck to it 🙁 It also didn’t rise very much even after 45 minutes on the second rise.
The instructions were a little confusing because your step by step instructions are different than the actual recipe. Do we proof the yeast with the entire two cups of water? I know this recipe post is a bit old, but you might go through it again and just clean it up so that everything matches.
Tasted very good though!
Nicole says
I’m sorry to hear that this recipe was confusing, but yes you would proof the yeast in the water. If your dough is sticky then it’s most likely because you didn’t add in enough flour. The amount of flour needed will vary every time you make this bread. Things like temperature, weather, and humidity all play a small role in that. If your dough didn’t rise much next time find a draft free warm location like the inside of a microwave or an oven with just the lightbulb on. Dont let bread rise based on a clock’s time, let it rise based on visuals. You want it to be doubled in size before moving on to the next step.
Tamra says
I made homemade bread for the first time in my life using this recipe. The bread turned out great! I am not a read and follow directions kind of person but I knew I had to if i wanted the bread to turn out right. The directions were easy to follow and i have now made bread three times and they have all turned out great! Thank you for sharing your recipe!
Nicole says
Thats so awesome!
Aisha says
I used the AP Flour, and use slightly less yeast from my fear of the dough collapsing (using weaker flour). I used my bread machine The texture was amazing, even with the AP flour being used. However, it was very sweet, much sweeter than I expected like cake.
Nicole says
If you’d like your bread to be less sweet, then simply adjust the amount of sugar used.
Julie H. says
For us non-seasoned bakers, just a couple of remarks. 1) I felt a bit confused when looking at the pics when compared to the recipe. I did see, eventually, that you’d pictured 1/2 a recipe for a full recipe published. That wasn’t overly obvious until confusion had already set in. Assume some folks are not going to read page after page of dialog or be interested in something written under the ‘bread machine” documentation when they’re not using a bread machine. 2) It’s super humid here in Nashville today so it took way more flour and twice as long to rise both times. I’m not really sure if it’s the humidity (even though I’m comfortably cooking in an air conditioned 69 degree room) or if something else went wildly wrong. I know the yeast was good. I’d feel a lot better about it if the dry ingredients had been listed in grams rather than cups. It seems easy to do wrong and less likely to do right in my newbie-bread-baker mind.
The loaves are still waiting their second rise and it’s been over an hour already. I feel like I’ve given birth to something I’m not sure is going to be viable. Even if the bread is edible now, I’m not sure it was worth the anxiety and frustration.
If it’s the best bread I’ve ever eaten, I’ll post another reply.
Thanks,
Julie
Julie H. says
Bread is out and slightly cooled. I wasn’t sure if I was to take it out at 190 or 200 since both numbers are listed in your recipe so I took it out at exactly 30 minutes and it registered just over 200.
It’s a little dense but the flavor is good. I suspect it was overworked trying to get enough flour in it but I don’t know – this is all new to me but I wanted to update my post.
J
Nicole says
Dense bread is usually a result of underkneading the dough so that could be it.
Nicole says
Sorry to hear this 🙁 Bread baking can be a bit tricky at times as everything from the weather to the environment can play a bit of a role in how it turns out
Rena Croker says
I Hansen made bread for years. This was so easy to make and delicious, my new go to recipe for sure. Than you from me and my family.
Nicole says
Thanks so much 🙂
Virginia Butler says
I’m a newbie at bread-making. It was easy to make, but I have one thing I’m going to change if I make this recipe again — I will increase the salt and decrease the sugar. The Tbsp in the yeast, I know, is necessary for proofing, but I will cut down the amount to 1-2 Tbsp, instead of the rest of the 1/4 cup.
Nicole says
You can adjust the recipe’s sugar content to your liking if you want it less sweet. Sounds like you’ve got a good plan!
Sarah says
This recipe was a great rule of thumb to use for starters. I haven’t made bread in years and I did it successfully today! Turned out so good! I did use a mixer with a bread dough hook. Used the warm water method to soak yeast and substituted honey for sugar. I also opted for unbleached flour. Instead of cooking oil I substituted Olive oil for a healthier take. But the measurements were pretty spot on. I also used a meat thermometer after 30 minutes of baking time, to ensure a perfect 200° interior bake. My family absolutely loved it. Moist, tasty and an overall easy recipe that didn’t take up allot of my time but the bread gives the impression that I was in the kitchen all day! So thankful that you shared this recipe with us!
Nicole says
Im so glad you enjoyed this recipe!
Elo says
Amazing!!! My family loved it! I’ll be making another loaf today
Nicole says
Homemade bread making can be quite addicting, glad to see that your family enjoys this recipe
Ouell Lee says
Very nice. The least stressful double batch I’ve ever made. This will be nice to make breakfast sandwiches and grilled cheese
Nicole says
Ohh yes that does sound yummy
Kymberly Ikard says
Is the calories per serving or per loaf?
Nicole says
per serving
D. Panditha says
Accurate, Very Good, Thank You.
We Enjoyed it Today.
Nicole says
Glad to hear it 🙂
Darla Sciolino says
My family really enjoyed this bread. I was a little concerned because I had read a lot of reviews stating how sweet it turned out. So I decided if it turned out to sweet I would use it to make french toast. I was pleasantly surprised once I tried it. The sugar can always be reduced to suit individual preferences. My family ate half of one loaf before it completely cooled. I have been making bread for awhile and found the recipe easy to understand and follow. I definitely used more flour than the recipe called for but I live in Florida and we are expecting rain today so the humidity is rather high. This recipe is a keeper. I will definitely be making again.
Nicole says
So glad you liked it Darla!
Lisa says
How to store the bread after it cools down?
Nicole says
Place it in a large ziploc baggie or airtight container and it will keep for about 3-5 days at room temperature
Robin says
So I use the entire 2 cups of water to active my yeast? I was reading comments and u just say yes use water, but u don’t really say yes the entire 2 cups. I love this recipe. My whole family loved it when I made it but it just didn’t rise enough and I know it because of the yeast.
Nicole says
Yes use the water to activate the yeast
Alexandria says
I made this bread before and I absolutely loved it!!! I would like to try the same recipe, but with whole wheat flour… Should it be ok if I follow the same ingredients/instructions recipe?
Nicole says
if you swap out the flour for whole wheat, only swap out up to half of the flour. whole wheat uses more liquids and moisture and swapping out too much can result in dry bread.
Nicole says
I’ve never reviewed a recipe before. I made this bread in the machine and it was good.
Then I made this in the oven and it was AMAZING. My family ate the whole loaf right away.
Nicole says
It’s always high praise when the loaves don’t last long haha
Stephanie says
Made this bread on 7/2/2022. It turned out amazing! So soft. I froze one loaf and I’m interested in seeing how it will taste after I thaw it.
Thank you for such a great recipe.
Nicole says
Glad you liked it, this bread is great for freezing
Kait says
I’ve been wanting home made bread my entire pregnancy. This recipe is the best one I’ve found. So easy to follow.
BONUS! My bread hating children have already devoured half a loaf as it’s still cooling. So I will be saving to make again.
Next time I will make 3 loafs instead of 2 as the tops started burning a little with in half the cooking time .
Plus they are on the larger size. So smaller MIGHT last longer.
Nicole says
Sounds like a brilliant plan
Sandy says
This came out perfect! I did have to scroll back and forth between the blog and the actual recipe to clarify a few things, but in the end, the loaves were well worth it!
Nicole says
so happy it all worked out
Makayla B says
I am in the process of making it right now and it’s on the second rise for an hour. Accidentally did the entire bit of dough in the pan so I just halved that and I’m just not sure mine will rise above the pan.
Nicole says
Oh no, I hope it all works out!
Tyler says
I have a question can I use self rising flour when making my bread this is my first time and I would like it to be right
Nicole says
I do not recommend using self rising flour for this recipe as it is a yeast bread recipe… self rising flours are better for quick bread recipes.. if you don’t want to use all purpose flour you can use bread flour or swap out up to half of the all purpose flour with whole wheat.
Return2Basics24 says
Sorry, I tend to leave LONG comments… but I have an untraditional method of making this super delicious bread.
I just made this 2 loaf batch of “Easy-To-Make-Bread” and I’ll tell you what…. it’s FABULOUS!!!
Here’s the kicker – I made it in my air fryer!
Two years ago, I figured out how to bake cakes in my air fryer (I don’t have a traditional oven I can use so I HAVE to use my air fryer) and made my Mom (RIP) a birthday cake (3 cakes actually) in the shape of a turtle and bought a food-grade food coloring, battery operated, USB rechargable, food color sprayer that I used to decorate her special Birthday cake – a turtle on a beach scene. Everyone that hears about this says that’s amazing. (You just have to figure out the temp & time vs a traditional oven!)
So this time, to bake bread, I set the air fryer to ~275°F and baked it for ~35-40 mins. The bread turned out (hot out of the air fryer) somewhat dense, but also fully cooked at 193°F and golden brown on top. I wouldn’t be surprised if 5°F warmer would result in a better result, but for my very first time attempting this and expecting a trial & error experiment, I’m extremely pleased with the results.
This easy bread recipe is super delicious and exactly what we were told to expect!
I didn’t even have a loaf pan I could use as it was just a little too big to fit in my air-fryer. I ended up folding foil inside my loaf pan I couldn’t use and made a “make-shift” loaf pan. The 2nd loaf, I remembered to grease, and the first one I didn’t. Both worked perfectly fine with no sticking from the bread, although the bread got wider than I intended for it to be – because I didn’t use a sturdy, solid pan…. just makes for bigger sandwiches, right?! LOL
Now for the comedy of a first-time bread maker:
Sigh…. I ended up with a HUGH mess to clean up. I attempted to use my Ninja machine and the “bread bit” that looks just like the blades but in the shape of the regular sharp blades. After the 3rd cup of flour on the “low/bread setting”, I could hear it bogging down the motor. When I added the 4th cup of flour, I had to up the speed to “medium” and it was still increasingly bogging down the motor. So I had to pull the super sticky battery out of the Ninja and onto my table in order to mix I’m the additional 5th cup of flour. I “dumped” that last cup of flour on top of the batter and then (what an idiot!) “slapped/hit the pile too quickly” the top of the pile in order to mix everything together and a huge cloud of flour went EVERYEHERE!!!! 🤦♀️🤦♀️🤦♀️ It went all over my table, my clothes, the floor,…. my feet were blanketed in white powder…. Basically, I made a huge mess with flour going EVERYWHERE on top of working with super sticky dough that didn’t have enough flour yet. YIKES!!!
I’m sure with more experience I won’t do such stupid things, but I had a massive mess, I’m NOT exeragerattng one bit, surely I’ll have learned from this as a “what NOT to do”. Good grief!!
🌟🌟🌟Anyhow, my point with this LONG comment is, this is a terrific recipe, it’s absolutely delicious, versatile recipe, and YES!! You CAN make this recipe in an air fryer if the need arises.
Nicole says
That was such a great walk-through thank you so much for it. We would have never thought to try the air fryer!
Jessie says
I’ve used this recipe for 2-3 years now, so I figured it was time to leave a comment. LOL Thanks for sharing this. I was scared to make bread, but I knew if I could ever pull it off, there’d be no more housewifing mountains to conquer. That turned out to NOT be true, since I went vegan and had to learn how to cook all over again 😂. But I use to make our own bread about a third of the time, and since going vegan and really cleaning up my eating and getting healthy, I’ve started making it basically all the time now. It’s a healthy recipe, it’s simple, it’s easy, and it makes everyone think I can cook way better than I actually can, because guests are always impressed. And for some reason, they think it’s extra impressive that I do it without a bread machine. I’m also amazed at how forgiving it is. Some loaves turn out better than others, but it’s never failed me no matter what I mess up. Thanks again!
Jessica says
So glad to hear Jessie! Thank you & I’m so glad you enjoy your homemade bread!