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 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 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
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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
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How to Store Homemade 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.
Prince Obi says
Wonderful thanks
Sonya Steward says
This bread has a really similar taste to Sara Lee bread. I would almost say that it was a Kopy Kat. Don’t do the bread machine version. The oven bake version is sway better.
Nicole says
An interesting comparison, we’ll take it as a compliment 🙂
Angie says
I’m not a person that usually leaves reviews, but, OH MY!!! This is, by far, the best bread recipe I’ve used ever. Thank you so much for sharing!!!
Nicole says
Glad you liked it!
Joan says
Can you substitute wheat flour?
Nicole says
You can try to sub up to half of the flour for whole wheat
Patrice Wright-Rolle says
Hi
I like slice bread but I love rolls; how many rolls does this recipe make.
Nicole says
That depends on the size of the rolls. For a decent sized dinner roll, you can divide each loaf into 9 equal sized pieces. So 18 rolls in total.
John says
I needed to add double the flour to get a bread dough that wasn’t really sticky. I followed the recipe to the letter. I did everything I could to follow this and I got hard tack. This recipe either has way more steps than it lets on or you get a lump of hard dough. It will keep you alive, but you’ll wish you were dead.
Nicole says
It doesn’t sound like you followed the recipe to the letter. I’m sorry your results weren’t great, but too much flour will give you a very dense loaf. Sometimes more flour is needed to keep it from sticking, but you shouldn’t need double the amount of flour, that just sounds like way too much.
Joni says
This is a great recipe, best I’ve made yet. My husband loved it and he’s usually not a white bread fan. This is the recipe I’ll always use!
Jessica says
It’s such a simple recipe, right?! Glad you enjoyed it!
Dee says
Do you have tips on keeping bread SOFT for up to a week or at least more than a few days? Thank you!
Nicole says
If you want your bread to be soft for up to a week or more, I’d recommend freezing it in an airtight container, even if it is just half of a loaf. Never store it in the fridge, as the cold air will dry the bread out longer. And after 2 or 3 days if you feel the bread is getting a tad dry, you can always microwave a slice for 10-20 seconds with a slightly damp paper towel to refresh it.
Toni says
Can the dough stay in the refrigerator over night and be made in the morning?
Nicole says
Yep! Sure can!
Kyle says
Is the recipe adaptable to upsizing? If I wanted to double or triple it, would it be as simple as multiplying the ingredients?
Nicole says
Doubling or tripling the recipe would require an incredibly large mixing bowl to hold all of the proofing dough. I would recommend making the recipe in several different mixing bowls instead, so it can be doubled or tripled in this way, but without being in the same bowl, if that makes sense.
Sheree says
Can the sugar be reduced?
Nicole says
You can reduce the sugar to as little as 2 tablespoons
Kayla says
I have been making this bread for years and have adjusted the sugar as I found it too sweet. I like how I found the perfect ratio. 🥰
You only need it for the yeast and water mixture.
I have also added cheese and herbs to this bread – it tastes better than Subway’s “Italian Herb and Cheese” bread!!
I wonder now how to do a sweet version, like a cinnamon toast? Yum!
I always freeze one loaf too, it always holds up and defrosts really well.
The microwave trick is cool, I will have to try that.
(This is my go to bread recipe, thank you so much for making it an easy and delicious one)
Judith says
I have tried baking bread at home with regular wheat flour several times but failed. This is the first recipe which worked. I would like to add Sorghum flour to it, can you suggest a multigrain recipe as well, it is healthier especially for diabetics and people suffering from heart diseases.
Nicole says
Im glad you liked it, but sorry to say that I don’t have any recommendations for a multigrain bread recipe. sorry 🙁
Kale says
This recipe gave me the confidence to actually start making bread!
Nicole says
That’s a perfect compliment!
Marie says
Can you make this with gluten free flour?
Nicole says
Bobs red mill 1:1 ratio gluten free baking flour is what i would recommend using if you tried.
Jason Allen Schuh says
Hmmm, I was hoping it was a white loaf like they used to bring out before meals at the restaurants, rolls. Aside from that, there are two kinds of bread in the world. One that makes for great bread, one that makes for great tasting toast but terrible otherwise. We make a white/wheat in the breadmaker, and we’ve been doing it for decades……terrible bread, outstanding toast. No stars given as I didn’t try the recipe. I hate sara lee.
Nicole says
sorry to hear that
Genie says
It’s unhelpful and illogical to give a negative review to a recipe that you haven’t made. It makes as much sense as going to leave 1 star ratings on any recipe using apples because you personally don’t enjoy apples. Nicole is clearly too classy to tell you this, but I’m willing to be gauche and point it out.
I just made this and I’m very happy with my result. I didn’t get the lovely smooth top that Nicole did. I’m guessing that was user error in some way, or maybe connected to the humidity or elevation or temp of my kitchen? My oven only goes up in 10 degree Celsius increments so I baked this 5 degrees higher than the recipe called for and the top got a little browner than I’d like. Next time, I’ll try 5 degrees under and add a little time. The recipe does even say to use a thermometer, but I didn’t know where mine was offhand and that laziness got me a crispy crust. Still, the texture is nice and the smell of this baking!! It was everything.
Nicole says
We’re glad you enjoyed the recipe Genie.
Kristie says
Why does it say 5-6 cups of flour? And then in the video below it shows only using 2 cups of flour. Should I use only 2 cups?
Nicole says
Video editing magic. When it comes to bread, you always need multiple cups of flour. Start out with the minimum requested in the recipe card (so 5 cups) and then add more little by little as needed until it’s no longer sticky. Enjoy!
Paige says
Do you have to put this in a bread pan or can you put it straight on a cookie sheet?
Nicole says
An interesting question. Im sure it could be baked on a cookie sheet, but the bread will flatten and spread outwards, making it more like a loaf of Italian bread. Keeping it in the pan is what helps to give it the iconic shape
Kay says
Second time my husband and I made this and turned out great both times. My mom and grandma made bread weekly and milk had to be scalded just the right temp and dough had to rise twice etc. I feel guilty using this recipe as it’s just so easy!
Nicole says
Hahahaha that’s such a sweet compliment!
Kelly says
I love this recipe! It tastes just like what my Nana used to make. I follow it exactly, and it turns out perfectly.
Note: The “total time” says 1 hour, but if you add up all of the steps, it’s about 2.5 hours.
Nicole says
The time does vary every time this bread is made simply because sometimes it rises faster than others, but it is about 3.5 hours in total from start to finish. unfortunately, the recipe card doesn’t want to reflect these numbers and it’s an automated calculator so there’s not much we can do.
BRENT SMITH says
Easy & Tasty!
Thank you
Nicole says
You’re welcome! 🙂
alwyn jones says
How much instant yeast do you use
Nicole says
You need 1.5 tablespoons of yeast