EASY Homemade Bread Recipe

5 from 14 votes

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Homemade This soft, homemade Bread Recipe is a classic, go-to, simple white bread recipe suitable for snacking, toasting or sandwich making. Also easily adaptable into honey whole wheat loaves.

Today I’m sharing one of those recipes I make all the time that I haven’t ever posted to the blog, my Homemade Bread Recipe! The last 4 or 5 weeks in a row, I’ve been making this soft sandwich bread on Sundays so we have a loaf to enjoy all week and my husband can take a loaf back with him to DC. (This recipe makes two!) Whether I’m making beef stew or simple chicken noodle soup, this bread is the perfect accompaniment. I’ve tested this recipe at least 6 times, trying to get it right where I want it and we are finally there! So here is this recipe for you all to enjoy.

Sliced homemade bread

In order to have success, I’m going to write out everything I can possibly think of so you can have some amazing bread to show for the 3+ hours of work. Bread making IS work, but its worth it!! Plus 2 hours is just waiting for it to rise, so it’s really not so bad!

Basic Homemade Bread Recipe Ingredients

Most of these items should be ridiculously easy to find, if not already in your pantry! Be sure to double check your yeast to ensure it’s not expired.

  • Warm Water. In order to dissolve the yeast and proof it (meaning make sure its fresh and will give you the lift you’re looking for) you’re going to want to stir it into warm water. Think the temperature of baby bath water. Always err on the side of too cold than too hot. This way you won’t accidentally kill your yeast.
  • Active Dry Yeast. I buy the packets of yeast for ease, but any kind or brand of active dry yeast is fine. Just make sure its not expired. I like keeping my yeast in the fridge.
  • Honey. I dissolve the honey into the warm water to act as food for the yeast to help it proof quicker.
  • All Purpose Flour. For two white loaves of bread, I use unbleached all-purpose flour. See my notes below for making honey whole wheat loaves.
  • Granulated Sugar. I like my bread on the slightly sweeter side, so I add in 1/4 cup (which equates to 2 tablespoons per loaf…so not *that* sweet overall.)
  • Salt. Do not forget the salt! This makes an enormous difference in the finished product.
  • Melted Butter. Adds flavor and the fat adds texture too.

Homemade Bread

How to make Homemade Bread

If you’re new to this process, I’d recommend making this by hand and forgoing the stand mixer. You want to be able to feel the dough and not accidentally over-knead it (which can be easy to do when using a machine).

  1. Proof Yeast. Stir warm water, yeast and honey together until dissolved. Set aside 5-10 minutes to bubble and foam.
  2. Add 4 cups flour, sugar, salt and melted butter to a large bowl.
  3. Stir in yeast mixture. As you mix, it should be a thick batter. Switch to kneading with your hands.
  4. As you knead, sprinkle flour into the dough until it is smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes.
  5. DO NOT pour entire amount of flour onto dough and try to knead it in. YOU WILL get a tough, dry dough. Just go little by little to get the texture you’re looking for.
  6. Place dough into a clean, well greased bowl. Cover and let rise 1-2 hours or until it has doubled in size.
  7. Divide dough into two, form into loaves and place into loaf pans. Cover and rise again.
  8. Bake 40 minutes, brush tops with butter and cool completely. Cut into slices and enjoy!

Storing Homemade Bread

The best way to store this bread is in an airtight container or plastic bag in the fridge. While it’s fine to keep on the counter or in the cupboard at room temperature, you will definitely notice mold a lot sooner than if kept in the fridge. Shelf life on the counter is about 3 days. Shelf life in the refrigerator is 5 days. See notes below on freezing.

When and How to Freeze

There are two options for freezing this bread: before baking and after baking.

To freeze this bread before baking, make the recipe as listed. After the first rise, form into loaves, place into loaf pans (I’d recommend the disposable ones) and immediately cover well and freeze. To bake, remove from the freezer, defrost and rise (should take 6-8 hours on the counter). Then bake according to recipe directions. Unbaked dough will last in the freezer for up to 4 months.

To freeze this bread after baking, make recipe in entirety. After the loaves have cooled completely, place into an airtight container or bag and freeze. Will last in the freezer for up to 3 months. To defrost, simply transfer bread from freezer to fridge until its fully defrosted. If you’re wanting to use this bread for sandwiches, I recommend cutting into slices before freezing.

Sliced white bread

Bread Making Pro Tips

Nervous to work with yeast? Don’t be! Its easier than you think.

  • First things first is check your yeast. Make sure it is fresh and not past it’s expiration date. This recipe calls for active dry yeast, not fast acting, quick rise yeast (though that would totally work in a pinch).
  • Use warm water and honey to activate your yeast. If you are concerned about killing your yeast by using water that is too hot, err on the side of too cold. You’re looking for lukewarm water, the temperature baby bath water would be.
  • You’ll know your yeast is activated if you see foam and small bubbles forming at the top of your water-yeast mixture after 5-10 minutes.
  • If you don’t see any bubbles or any sign that your yeast is alive, throw it out and start again. You get soft and airy bread from yeast that creates air bubbles as it rises and then bakes.
  • I recommend kneading by hand because you are much less likely to over-knead and add too much flour. If you are using a stand mixer, you’ll have to watch it carefully to ensure you get the right texture. You’re looking for a slightly tacky, smooth dough that doesn’t stick to your hands.
  • I’ve typed out the variation for honey whole wheat bread in the recipe card, if that’s your thing. Same tips apply, you’ll just use less flour.

Try these other bread recipes:

Anyways, with Fall right on our doorsteps, I thought warm homemade bread would be the perfect accompaniment for all those soups and stews (chili, anyone?) we’re bound to make 😉

Be sure to grab the printable recipe below and save for later because this is a good one!

Have a great day, friends!

5 from 14 votes

Homemade Bread (white bread)

Homemade Bread Recipe is a classic, go-to, simple bread recipe meant for any sandwich. Also, easily adaptable to honey whole wheat loaves.
servings 24 slices
Prep Time 2 hrs 30 mins
Cook Time 40 mins
Total Time 3 hrs 10 mins

Ingredients

  • 2 cups warm water
  • .5 oz. active dry yeast 2 packets
  • 1/4 cup honey
  • 6-7 1/2 cups all purpose flour unbleached
  • 1/4 cup granulated sugar
  • 2 teaspoons salt
  • 1/4 cup melted butter

Instructions

  • In a liquid measuring cup, stir warm water together with yeast and honey. Set aside 10 minutes to proof and bubble up*.
  • In a large bowl, add 4 cups all purpose flour, sugar, salt and melted butter. Stir together gently. Create a well in the middle and pour in the yeast mixture.
  • Start mixing using a large spoon until a dough forms. Switch to kneading with your hands, sprinkling flour into the dough until it is smooth and slightly sticky. It should feel tacky, but not stick to your hands. This process should take about 6 minutes. DO NOT pour entire amount of flour onto dough and try to knead it in. YOU WILL get a tough, dry dough. Just go little by little to get the texture you're looking for.
  • Place dough into a well greased bowl and roll around to coat. Cover gently with a clean kitchen towel and rise 1 hour or until doubled in size.
  • Remove dough from bowl and divide into two even amounts. Gently press into two rectangles the width of your loaf pans. Roll up to form a log and place into each greased loaf pan. Cover and rise again for about 45 minutes or until doubled in size.
  • After about 30 minutes or rising, preheat oven to 350 degrees.
  • Bake loaves for 30-40 minutes or until completely cooked through. Try to not over bake!
  • Optional step: when bread is removed from the oven and still hot, rub the tops with butter.
  • Cool 20 minutes in pans before removing to cooling racks. Cool completely before cutting into slices. Store in airtight containers in the refrigerator to keep up to 4 days. OR place into the freezer.
  • For Honey Whole Wheat Bread: you will use 3 cups all purpose flour and 2 1/2 cups to 3 1/2 cups whole wheat flour. In step 2, add 3 cups all purpose flour and 1 cup whole wheat flour to the bowl with the other ingredients. Then as you knead, you will sprinkle in whole wheat flour as needed. (You will not need or use as much whole wheat flour as you would all purpose because the whole wheat flour soaks up more liquid.) The rest of the directions remain the same.

Nutrition

Calories: 160kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 212mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 60IU | Calcium: 6mg | Iron: 1.6mg
Course: Breads
Cuisine: American
Keyword: banana nut bread recipe, basic bread, how to work with yeast, white bread, yeasted bread
Polaroid photo of granola bars

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Recipe Rating




40 Responses
  1. Lindsay

    I find when I make homemade bread it gets stale over night. How do you store your homemade bread and how long does it last before it goes stale?

    1. Daryl

      When bread is still slightly warm. Cover in plastic to retain moisture. There’s a fine line between most and dry bread. Sealing while still slightly warm is my fermilure.

  2. Kim

    5 stars
    This is amazing! Is there anywhere you recommend buying flour in bulk (besides Costco or Sam’s)…like mail order so I don’t have to lug 3 kids and 25 pounds of flour out of Costco?

  3. Easy Red Coconut Curry

    […] (Also, on the weekends, I’m not making fancy meals at all. I’m talking chicken salad, homemade sandwich bread or hard boiling some eggs. Anything I can do to save time later in the week for meal prep, […]

  4. Alane L

    5 stars
    My family loves this recipe!! I make the whole wheat version to use in school lunches…I slice it and wrap two slices together in plastic wrap and freeze it, so I can pull out just what I need! Nothing better than fresh baked bread!

  5. This Week at the Brennans' | Lauren's Latest

    […] past week I made a couple of loaves of homemade bread! A little slice of heaven on earth. This no sugar/desserts thing was particularly challenging this […]

  6. Estella Serrano

    5 stars
    I was looking for a bread recipe and I came across this one, this is the best best bread recipe by far. My husband is a picky eater but he just loves this bread and so does the rest of the family. Thank you Miss Laure.

  7. David Beaver

    5 stars
    First real attempt at bread. Will definitely be making this again. Now the wife thinks I am good at the bread thing. Thanks.

  8. Stacy

    5 stars
    This bread is sooooo delicious!! The recipe is easy to follow. My family loved it so much they won’t eat store bought bread anymore haha.

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    […] thing, you may want to try my Low Fat Lemon Poppyseed Bread, my Cinnamon Swirl Donut Bread or my Homemade White Bread. All non-banana-but-still-delicious […]

    1. Lauren

      Yes, definitely! You won’t have to knead the dough as long because bread flour has more gluten in it, but besides that everything will stay the same about the recipe.

  10. Paula

    5 stars
    Lauren, I have made this recipe several times and love it. I am wanting to make for a friend who is vegan and will need to substitute oil for the butter. Have you ever done that and is it possible. I have read that it is but not sure about flavor and texture. What are your thoughts? Thank you,

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  12. Brittany Gilson

    5 stars
    My husband is one of those weird people who prefer store bought bread (I don’t get it..). But that was until THIS recipe. We love this recipe! Thank you!

  13. Maggie Bleem

    5 stars
    This is one of my favorite recipes from you. I’ve never been much of a cook but feel so accomplished that I can make my own bread thanks to this awesome recipe!

  14. Christie Smith

    5 stars
    Made this yesterday! I made the honey wheat. It turned out perfectly. Love this recipe, fairly easy and delicious. Thank you

  15. Anna Dobson

    5 stars
    I have used this recipe for times now and absolutely love it even I can’t mess it up LOL thank you for your sharing your recipes you are a great cook

  16. Jenn Berks

    Holy moly, I saw this published as today, but realized looking at the comments that it must be a repost. You might want to change the part about fall being right on our door though, since we still have two more seasons to get through first! 😀

  17. Jessica Donamaria

    5 stars
    I love this recipe but it doesn’t raise above my pan edges, I get a short loaf. The texture seems good and not too dense but I’m not sure where Im going wrong! Amazing taste though!

  18. Jenny

    This looks great and I am trying to make bread for the very first time. As a matter of a fact, i have never used yeast before. when you say .5 oz, how much is that by tsp measurement? I also have a pretty big baking pan. It’s 13x4x4. Do I need to up any of the ingredients?

    Thanks a mil

    Jen

  19. Kalyani Krishnamurthy

    5 stars
    I tried it today and it came out really good. Thank you for this amazing recipe. I had made sandwich bread recipe once before and it turned out to be a disaster. So, I halved this recipe to try and see how it works. My kids loved it and ate half the loaf within a couple of hours of making it. It tasted yum with some salted butter on top.