Today I’m sharing an easy Homemade Bread Recipe! Today’s post includes lots of tips, pictures, and a how-to video. I’ve also included plenty of substitutions so you don’t have to make any additional trips to the grocery store. This is the perfect soft and fluffy recipe for new and experienced bakers alike. Makes one loaf, no bread machine and no mixer required!
Every home baker should know how to make a soft, fluffy loaf of homemade bread. Especially during times like this when you can’t always guarantee that you’ll be able to find one in the grocery store.
Today I’m sharing a very simple bread recipe. It uses only a handful of ingredients (and I’ve included lots of possible substitutions below), can be made with no mixer or bread machine, and yields the softest, best-tasting bread of your life. This recipe is one that will be appreciated by novice bakers and professional bread makers alike. It can be eaten by itself, covered with butter, or used as sandwich bread (my mom’s recently been using it to make paninis!). You won’t want to go back to store-bought.
If yeast recipes intimidate you, this is actually the perfect recipe to start with. It’s simple and uses basic bread making techniques. If you’re not a novice baker and have been following the blog for a while, well so far we’ve tackled bagels, soft pretzels, and homemade donuts, I think we can handle a simple loaf of bread.
Ingredients and Substitutions
The ingredients needed for today’s bread recipe are very basic: yeast, flour, salt, sugar, butter, water, and milk. I’ve specified my preferences for ingredients that I prefer for best results in the recipe, but I completely understand that right now you may not have exactly the ingredients I’ve called for in your pantry. To help with that, I tested this homemade bread recipe with several substitutions:
- Flour. I recommend bread flour. All-purpose (plain) flour will work, but the bread is a bit less sturdy and is fluffier with all-purpose. Bread flour is more ideal for a sturdier, chewier bread, so if you plan to use this for sandwiches bread flour is your best bet. You can also substitute a bit of the flour (about 1- 1 ½ cups/125-190g) for wheat flour to make wheat bread, but I don’t recommend a 100% substitution. I do not recommend using self-rising flour, as the bread will likely rise too much and will not turn out properly.
- Yeast. This bread recipe will work with active dry yeast or with instant yeast. No changes are required if you use one or the other. Craving bread but don’t have yeast at home? Try my biscuit recipe instead.
- Milk. Whole milk is my preferences for the softest, most tender bread. However, 2% milk or skim milk will work in a pinch. If you don’t have any milk on hand, you may substitute the milk for additional water.
- Butter. Butter is my preference for the best flavor, but if you don’t happen to have any you can substitute oil. Olive oil, vegetable oil, canola oil… just about any cooking oil will work.
- Sugar. If you don’t happen to have sugar on hand you can substitute an equal amount of honey. You may need to use a bit more flour if you make this substitution.
Hopefully these substitutions are helpful!
How to Make Homemade Bread
- Proof your yeast. Mix it with a mixture of warm water and milk (heat between 105-115F; too hot will kill the yeast and too cool the yeast won’t activate) and a pinch of sugar. Wait 5 minutes for it to get foamy.
- Add remaining ingredients and stir well until the dough reaches the proper consistency (a word on that below).
- Place in an oiled bowl, cover, let rise until doubled in size (see images above).
- Deflate and form into an 8×12 rectangle. Roll into a log from the shorter end and pinch the seam. Tuck the ends under and place, seam-side down into a greased 9×5″ bread pan. Let rise until doubled in size (see images below).
- Bake until golden brown and the bread sounds hollow when tapped! Allow to cool before slicing!
While the easiest way to make this bread recipe is with a stand mixer (and I’ve included notes in the recipe on how to do so), it can also be made just with a large bowl and a spoon (just like my pizza dough). In the video I made it without my mixer, a bit of elbow grease and some manual kneading is required to make it this way.
Getting the Right Consistency
You’ll notice that in this bread recipe I don’t list a precise amount of flour. I indicate 4-5 cups. That’s quite a range and you would never find such vague guidelines on any of my recipes that don’t use yeast!
When you’re baking homemade bread (or other yeast recipes), though, the amount of flour will almost always vary. Rather than using a specified amount of flour and calling it a day, you need to judge based on the consistency of your dough. You’re looking for the dough to cling together and form a ball. It should not stick to your hands but should be slightly tacky to the touch. You may need less flour than I do, or you may need more.
For a visual guide on how your bread dough should look, be sure to check out the video below the bread recipe.
How to Store
Store homemade bread tightly wrapped or in an airtight container at room temperature for 2-3 days. This bread may also be frozen. Let it cool after baking and then wrap tightly in plastic wrap and then in foil and freeze.
If you are interested in making the dough in advance, here is a guide I found on how to freeze homemade bread dough.
This bread recipe is great served alongside baked ziti, stuffed shells, or lasagna soup! Enjoy!
More Bread Recipes to Try:
Are you more of a visual learner? Check out my YouTube channel where I show you exactly how I make this recipe step-by-step in my own kitchen.
Homemade Bread
Ingredients
- 2 ¼ teaspoons active dry yeast¹ 1 packet
- 1 ¼ cups (300 ml) water
- ¼ cup (60 ml) whole milk²
- 2 Tablespoons + 1 teaspoon granulated sugar
- 2 teaspoons salt
- 2 Tablespoons butter softened and cut into 4 pieces
- 4 - 5 cups (500-625 g) bread flour or all-purpose (plain) flour³
Recommended Equipment
Instructions
- Combine milk and water and heat in the microwave (or on the stovetop) until it reaches a temperature between 105-115F (40-46C). Make sure to stir the liquid before measuring the temperature to make sure it is heated evenly.1 ¼ cups (300 ml) water, ¼ cup (60 ml) whole milk²
- Pour warm milk/water mixture into a large bowl or the bowl of a stand mixer. Add yeast and 1 teaspoon of granulated sugar and stir to combine. Allow to sit for about 5 minutes, until yeast is foamy (if yeast does not foam there is something wrong with it, it is likely dead. You will have to throw this out and start over).2 ¼ teaspoons active dry yeast¹, 2 Tablespoons + 1 teaspoon granulated sugar
- Once yeast is foamy, add remaining 2 Tablespoons granulated sugar, salt, butter, and 2 cups (250g) of your flour mixture. Stir well until completely combined (the butter may not be completely combined at this point but as you add more flour it should mix into the dough completely).2 teaspoons salt, 2 Tablespoons butter, 4 - 5 cups (500-625 g) bread flour or all-purpose (plain) flour³
- Gradually add additional flour, stirring well after each addition (if you are using a stand mixer, stir on low-speed with a dough hook attachment), until dough clings together and forms a ball that pulls away from the side of the bowl. Dough should be slightly tacky to the touch but should not be sticky.
- Transfer to a clean surface and knead for about 5-10 minutes until dough is smooth and elastic (or continue to stir with mixer on low-speed with dough hook until smooth and elastic, about 3-5 minutes).
- Transfer dough to a lightly oiled bowl, turn dough to coat the surface lightly with oil, cover and allow to rise in a warm place until doubled in size (about 1-2 hours).
- Once dough has doubled, transfer to a clean, lightly floured surface and use your hands to deflate the dough. Use lightly floured hands or a lightly floured rolling pin to form into an 8x12” rectangle. Starting with one 8” end, roll dough tightly into a log. Pinch the seam to seal the log and tuck the ends of the dough under to form a loaf (see my video below the recipe for a visual).
- Transfer to a lightly greased (I use shortening) 9x5” bread pan. If desired, use a serrated knife to score the bread lengthwise across the top. Cover with a clean towel and allow to rise in a warm, draft-free place until doubled in size and loaf has risen about .5-1” above the edge of the loaf pan. While dough is rising, preheat your oven to 400F (200C).
- Once dough has risen and oven is preheated, oncover loaf and transfer to 400F (200C) oven and bake for 25 minutes or until loaf is golden brown and sounds hollow when tapped,
- Immediately invert onto a cooling rack. Allow to cool a bit before slicing and serving.
Notes
Storing:
Wrap tightly or store in an airtight container in a cool, dry place for 2-3 days. I do not recommend keeping in the refrigerator as it will dry out the bread and make it stale. Bread may be frozen, allow to cool and then wrap tightly in plastic wrap and foil and freeze for up to a month.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Amanda
Came out great, everyone liked it! Thank you for the recipe.
Emily @ Sugar Spun Run
We’re so happy it was a hit! Enjoy 😊
Elisa
Perfect! I finally found a recipe that is simple, tasty and baked with success. I’ve also been looking for a long Pullman loaf pan recipe. What are your thoughts on using this recipe for one of those pans? Do you think I would need to double the recipe or would I just need to use 1.5 recipe? Thank you!
Sam
Hi Elisa! I’ve never used one, but it looks like they are sold in many sizes. If you are looking to make one that’s 13 x 4 x 5 I think increasing the recipe by 50% will be sufficient. 🙂
Nicole
I’ve made this twice and both times my bread has a large hole just under the top (can’t tell until you cut into it) any idea what I’m doing wrong? Tasted great though!
Sam
Hi Nicole! Assuming you didn’t add anything extra, it may have just needed a little more time in the oven. If you have an instant read thermometer you can check the temperature to make sure it’s done baking. 🙂
L. Wilson
Hello! I haven’t made this but would like to try. When you have a moment, would you please add measurements for the ingredients (grams) please.
Sam
The gram measurements are listed in the ingredients, with the exception of the butter which would be 28g. Is there anything missing that you need?
Lon M Lewis
I haven’t tried home made bread since my Mom passed. it was a staple of our childhood. I tried this recipe this morning, 22 Sep 2024 and I am suddenly back in the mid to late 70s waiting for my Mom to offer us kids up that first sacrificial loaf. every Sunday was bread day for her. thank you so much. this attempt turned out perfect and delicious. I’m going to start doing bread every other Sunday I think. need to learn how to add a cinnamon swirl next!! thanks so much!!!
Sam
I’m so glad you enjoyed it so much, Lon! Food creates some of the fondest memories and when I love hearing them. It always makes my day. I have been working on a cinnamon swirl bread, but I don’t have it perfected yet. 🙂
Tam
Can you grease all the way up the sides of the pan or will that interfere with rising? I know with banana bread you’re only supposed to go a third of the way up with the grease. Also can I line the bottom of the pan with parchment?
Thanks,
Tam
Sam
Hi Tam! I don’t find it necessary to go all the way up the side, but you can if you’d like. You can also put parchment on the bottom.
analeisa
will using an 8×4 pan work just the same ?
Sam
Hi Analeisa! It’s a bit smaller so your bake time will likely be different.
Evelyn
Can I add egg to this recipe?
Sam
Hi Evelyn! I’m not sure how you would add egg to this recipe. Sounds like a fun experiment!
Daniel Rosalez
Wow worked the first time
Emily @ Sugar Spun Run
So glad you had success, Daniel! Enjoy ☺️
Stacie
I have tried several other sandwich bread recipes in the past and they always turn out dense with little flavor. This recipe is by far the tastiest and fluffiest I’ve ever made! Thank you so much for sharing!
Tam
This is now my go to for homemade bread! I had never tried a sandwich bread recipe where you have to shape the loaf before. The video was great for explaining how to do that. My family loves it. 😊
Emily @ Sugar Spun Run
We’re so happy it was a hit, Tam! Thanks for giving our recipe a try 😊
Joseph Needham
Easy, and good.
J
Teresa Clark
could you substitute all purpose flour for all purpose gluten free flour?
Sam
Hi Teresa! I’m not sure how gluten free flour will work here. I haven’t tried it. 🙁
Angelique Williams
Could you substitute almond flour in this recipe for a blood sugar friendly almost keto bread?
Sam
Hi Angelique! Unfortunately I haven’t tried it, but I don’t think it’s going to work here. 🙁
Mariuca
I have made this multiple times with 00 flour and coconut kefir instead of milk.. my favorite recipe, so simple. thank you!!!
Wendy S
This is by far the best bread recipe I’ve tried far. Best Bread ever! Thanks for sharing! 😊
Chanel
Could you prepare this bread in large quantities and then just take it out of the fridge to rise and bake when ready? I enjoy homemade bread but with two little ones making it from the beginning isnt always practical and being able to store some to make more later could be helpful.
Really enjoy your recipes. I have made a few so far.
Sam
Hi Chanel! I’m not sure how it would go to store in the refrigerator for extended periods of time. It will start to rise in the refrigerator. I will typically make multiple loaves and then slice and freeze the individual slices. 🙂