Best Homemade Bread Recipe

I need to admit, I’m somewhat of a bread fiend. I love any sort of bread, from delicate and flaky scones, to french breads, to pillowy delicate rolls. My preferred sort of bread, however, is a soft white portion of hand crafted bread.

A long time back, I instructed myself to heat impeccable bread, and it has completely transformed me! I make a large portion of my family’s bread nowadays, and I love that it not just tastes better than locally acquired, it’s likewise excessively simple and causes me to feel achieved. For whatever length of time that you prepare a little for rise times, it’s truly not especially work, and definitely justified even despite the exertion.

I need to admit, however, I was startled to have a go at making bread just because each one of those years back. I had a few disappointments in succession, and was persuaded that I could never ace even a fundamental portion. Have no dread, however! I’m here to share all my best bread-production tips with you and give you this is a simple bread formula.

Bread Recipe

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Recipe by Lilluna Course: BreakfastCuisine: AmericanDifficulty: Easy


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Find easy bread recipes and how-to videos for white, wholemeal and everything in between. From soda bread and baguettes to bread machine recipes, sourdough, flatbreads and more.


  • 2 1/4 tsp active dry yeast (1 packet)

  • 2 1/4 cups warm water

  • 1/4 cup sugar

  • 1 tbsp salt

  • 2 tbsp oil

  • 5 1/2 – 6 1/2 cups bread flour

  • butter for topping (optional)


  • In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
  • Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead 5-7 minutes, until smooth, then roll into a ball.
  • Place the dough in an oiled bowl, turn over once to coat the top with oil and cover with plastic wrap. Let rise one hour, or until doubled.
  • When the dough has risen, punch it down gently and divide in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with remaining dough.
  • Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise one hour, or until the dough is ½ – 1 inch higher than the top of the pan.
  • Preheat the oven to 375. Bake 30-35 minutes, or the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.


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