EASY Homemade Bread Recipe

4.54 from 32 votes

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This soft, *easy* 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. Amazing fresh out of the oven with honey butter. Also so good when turned into grilled cheese or served alongside chili or soup.

Sliced homemade bread

Homemade Bread – So Much Better Than Store Bought!

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.

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 relatively easy work that is so so worth it!! Plus 2 hours is just waiting for it to rise, so it’s really not so bad!

Basic Bread Ingredients

For ANY bread recipe, you will use the same basic ingredients. Whether it’s for crescent rolls, pizza dough or even cinnamon rolls, the ingredients generally are the same. 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

Scared to Work With Yeast? Read This First!

Nervous to work with yeast? Scared this bread recipe won’t work for you? RELAX! This whole bread making process is much easier than you think. Take a breath and read my best tips for beginners:

  • 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.

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). All increments and specific instructions are located in the actual bread recipe card at the bottom of this post.

Proof Yeast

Stir warm water, active dry yeast and honey together until dissolved. Set aside 5-10 minutes to bubble and foam. It should start creating bubbles within 5 minutes. If it doesn’t seem to be doing anything, your water may have been too hot OR the yeast is expired. Throw away and try again with cooler water and/or fresh yeast.

Form the Bread Dough

Add 4 cups flour, sugar, salt and melted butter to a large bowl. Stir in yeast mixture. As you mix, it should be a thick batter. Switch to kneading with your hands. 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.

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.

Rise, Form into Loaves, Rise Again

Place dough into a clean, well greased bowl. Cover and let rise 1-2 hours or until it has doubled in size.

Divide dough into two, form into loaves and place into loaf pans. Cover and rise again.

Bake Your Bread & Enjoy!

Bake 40 minutes, brush tops with butter and cool completely. Cut into slices and enjoy!

Sliced white bread

Storing Your Bread

The options are just about endless when it comes to storing bread. While I have a larger family and this bread recipe never lasts us long (even though it makes two loaves!) I know a lot of you will want to store it longer than us.

Shelf Life of 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.

Freezing Before 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.

Freezing After Baking

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.

Other Bread Recipes You Will Love:

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!

Sliced white bread
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4.54 from 32 votes

Homemade Bread (white bread)

This 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 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes


  • 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


  • 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 of 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.



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: basic bread, white bread, yeasted bread

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Recipe Rating

60 Responses
  1. Marlene

    I am currently on keto, but have made a flour mixture that will take the place of regular AP flour 1:1. I’m going to try this because I used to make bread all the time and prefer homemade bread to store bought (especially keto bread – yuck). I will let you know if it works so all the other keto bread-loving people out there can try it if it turns out to be edible! And I think I will do one loaf in the oven and one in my bread maker….just for fun!

    1. Lauren's Latest

      Donna, as long as it’s not a mini loaf pan, any standard loaf pan you have will work with bread. I used a lightly colored 8 1/2″ x 4 1/2″ x 2 3/4” high that bakes a 1-lb loaf.

  2. Aurore

    4 stars
    My dough is so sticky it’s impossible. It’s just a huge sticky ´mess. What am I doing wrong? I used instant yeast that I store in my fridge and it only gave me very little bubbles…
    I had to throw it out 😔

    1. Ana Luisa

      Hi! I have not made this recipe, but perhaps the yeast was cold, so let it come to room temperature before using it. I hope this helps.

  3. Heather

    5 stars
    I am not a bread making expert at all, but I make this recipe about once every 2-3 weeks and I feel like it is nearly foolproof. It is my favorite recipe by far.

  4. Cory

    5 stars
    I love this recipe. I’ve never cooked a loaf of regular bread, and I’m almost 50 years old! I decided to see if my flour, from over fifteen years ago, was still good, and to my surprise it worked just fine.
    The directions were excellent. I think the only thing I would recommend is to show pictures of the process from beginning to end, which would be about 8-10 pics.
    Thanks for the wonderful recipe 💯

  5. Melissa

    5 stars
    We loved this bread recipe! I made it in a kitchenaid mixer with the dough attachment and used regular instant rise yeast packets. Super easy!

  6. Patricia

    Any good bread recipes for the bread machine?? Need one with soft texture. Also a good raisin bread recipe for the machine.

  7. 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.

  8. 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


  9. 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!

  10. 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! 😀

  11. 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

  12. 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

  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. 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!

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  16. 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,

    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.

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  18. 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.

  19. 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.

  20. 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.

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

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  22. 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!

        1. Leslie Belue

          5 stars
          Loved this recipe!! I prefer to knead my own bread instead of using a mixer so this was the main reason I tried this recipe. I certainly was not disappointed, it was spot on for taste and texture!! I decided to do a cinnamon raisin bread with the second loaf. Wasn’t sure how it would come out, but WOW it was amazing! This will be my go to for now for our family, thanks for sharing!!

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  24. 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?

  25. 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.