Homemade Bread

I’m sharing a simple, comforting Homemade Bread recipe that yields a golden crust and tender, airy crumb. It’s the perfect loaf to bake fresh at home and customize your way.

Why You’ll Love This Recipe

I love how baking this bread fills the kitchen with the smell of warm, yeasty dough. The process is meditative, and the result is a delicious loaf that’s great for sandwiches, dipping, or just slathering with butter. Plus, it’s surprisingly easy—even if you’ve never baked bread before.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or bread flour)

• Active dry yeast

• Warm water

• Salt

• Sugar or honey (to feed the yeast)

• Olive oil, melted butter, or neutral oil

directions

1. I start by proofing the yeast: mixing warm water, a pinch of sugar or honey, and yeast, then letting it sit until foamy.

2. I combine flour and salt in a large mixing bowl (or stand mixer).

3. I pour in the yeast mixture and oil, stirring until the dough comes together.

4. I knead the dough by hand on a floured surface (about 8–10 minutes) or by mixer with a dough hook (5–6 minutes), until smooth and elastic.

5. I shape the dough into a ball, place it in a lightly oiled bowl, cover, and let it rise until doubled—about 1 hour.

6. After the first rise, I gently punch down the dough, shape it into a loaf or boule, and place it into a greased loaf pan or onto a baking sheet.

7. I cover it again and let it rise a second time about 30–45 minutes until puffed.

8. I preheat the oven to 375 °F (190 °C), slash the top loaf with a sharp knife, and bake for 30–35 minutes until golden and hollow-sounding when tapped.

9. I let the bread cool on a wire rack before slicing to allow the crumb to set.

Servings and timing

• Servings: Yields 1 loaf, about 12 slices

• Timing:

  • Prep & kneading: 20 minutes

  • First rise: ~1 hour

  • Shaping & second rise: 30–45 minutes

  • Bake: 30–35 minutes

  • Cooling: 15–20 minutes

  • Total: around 2 hours 45 minutes

Variations

• I swap in whole wheat or half whole wheat flour for a heartier loaf.

• I knead in seeds or grains—like sunflower seeds, flax, or oats—for texture and flavor.

• I add fresh herbs, garlic, or cheese to the dough for a savory twist.

• I use a Dutch oven and bake at higher heat for a crusty artisan-style boule.

storage/reheating

• I store leftover bread wrapped in a kitchen towel or sealed in a bread box at room temperature for up to 3 days.

• To refresh, I toast or warm slices in a 350 °F oven for about 5 minutes to revive the crust and crumb.

• For longer storage, I freeze slices in a sealed bag for up to 2 months and toast or warm them directly from frozen.

FAQs

Can I use instant yeast instead of active dry?

Yes—I simply add instant yeast directly to the flour without proofing. Rise times remain about the same.

How do I make the bread fluffier?

I ensure the dough is well-kneaded and allowed to fully rise. Also, using warm—but not hot—water helps activate the yeast efficiently.

Can I make this bread gluten-free?

You can use a gluten-free all-purpose flour blend and add xanthan gum if needed. The loaf will be denser, but still enjoyable.

Do I need to let the loaf cool before slicing?

Yes—waiting around 15 minutes lets the crumb set and prevents soggy or gummy texture.

Can I bake this in a Dutch oven?

Absolutely—I preheat the Dutch oven, bake covered at 425 °F for 20 minutes, then uncover and bake another 15–20 minutes for a beautiful crust.

Conclusion

I find Homemade Bread to be one of the most satisfying recipes—simple yet versatile, with endless possibilities for customization. The process is rewarding, and the smell of fresh-baked bread is unbeatable. It’s a loaf I bake again and again for family, friends, or just for the joy of it.