Here’s a simple, Classic Homemade Bread recipe — soft inside, golden outside, and perfect for toast, sandwiches, or slathering with butter right out of the oven.
🍞 Classic Homemade Bread Recipe
🕒 Time: 2.5 to 3 hours (includes rising)
🍽️ Yields: 1 large loaf (or 2 smaller ones)
🧂 Ingredients:
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3½ to 4 cups all-purpose or bread flour
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2¼ tsp (1 packet) active dry yeast
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1½ tsp salt
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1 tbsp sugar or honey
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1¼ cups warm water (110–115°F / 43–46°C)
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2 tbsp oil (vegetable, olive, or melted butter)
🔪 Instructions:
1. Activate the Yeast
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In a small bowl, mix warm water and sugar. Sprinkle yeast on top.
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Let sit for 5–10 minutes until frothy.
2. Make the Dough
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In a large bowl, combine 3½ cups of flour and salt.
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Add activated yeast mixture and oil.
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Stir to combine, then knead by hand (8–10 mins) or with a dough hook (5–7 mins), adding more flour if needed until smooth and elastic.
3. First Rise
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Place dough in a greased bowl. Cover with a damp towel or plastic wrap.
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Let rise in a warm place for 1 to 1½ hours, or until doubled in size.
4. Shape and Second Rise
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Punch down dough and shape into a loaf (or divide into 2).
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Place into a greased 9×5-inch loaf pan or shape free-form on parchment.
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Cover and let rise again for 30–45 minutes, until puffy.
5. Bake
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Preheat oven to 375°F (190°C).
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Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
6. Cool
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Let cool in pan for 5–10 minutes, then transfer to a wire rack to cool completely.
🍞 Optional Add-Ins:
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1–2 tbsp butter brushed on top after baking for a soft crust
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½ cup chopped nuts, seeds, or herbs kneaded into the dough
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Substitute part of the flour with whole wheat flour for a heartier version
✅ Tips for Success:
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Water too hot will kill the yeast. Aim for bathwater-warm (110–115°F).
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Don’t skip the second rise — it gives the bread its final shape and softness.
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For a softer crust, cover the loaf with a towel as it cools.