Here’s a tried-and-true recipe for Classic Homemade Bread — soft, fluffy, and perfect for sandwiches, toast, or just warm with butter. No fancy ingredients, just the good stuff.
🍞 Classic Homemade Bread
🕒 Total Time: ~3 hours (including rising)
Yields: 2 loaves (standard 9×5 pans)
🧾 Ingredients:
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2¼ tsp (1 packet) active dry yeast
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2¼ cups warm water (about 110°F / 43°C)
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2 tbsp granulated sugar or honey
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1 tbsp salt
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2 tbsp unsalted butter or oil (plus extra for greasing)
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6 cups all-purpose flour or bread flour (plus extra for kneading)
🥄 Instructions:
1. Activate the yeast:
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In a large bowl, combine warm water and sugar (or honey).
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Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
2. Mix the dough:
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Stir in salt and melted butter/oil.
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Add flour 1 cup at a time, stirring after each addition. Switch to kneading when it gets too thick to stir.
3. Knead:
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Turn out onto a floured surface and knead for about 8–10 minutes, until smooth and elastic.
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(Or use a stand mixer with a dough hook for 6–7 minutes.)
4. First rise:
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Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.
5. Shape & second rise:
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Punch down the dough and divide it in half.
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Shape into loaves and place in greased 9×5-inch pans.
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Cover and let rise again for 30–45 minutes, or until the dough rises about 1 inch above the pan.
6. Bake:
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Preheat oven to 375°F (190°C).
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Bake for 30–35 minutes, or until golden brown and the loaves sound hollow when tapped.
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Optional: Brush tops with melted butter right after baking for a soft crust.
7. Cool:
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Remove from pans and let cool on a wire rack for at least 30 minutes before slicing.
💡 Tips:
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All-purpose vs. bread flour: Bread flour gives better chew and rise, but all-purpose works just fine.
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Freezing: These loaves freeze well — slice before freezing for easy toast.
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Add-ins: Try adding herbs, garlic, or seeds to customize.