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.
Wendy
If I’m using instant yeast do I need to follow the steps exactly? If not, how should I adjust?
Sam
Hi Wendy! You should be able to just stir the yeast in with the dry ingredients, no need to proof it. Enjoy! 🙂
Neisha
Hi, if I’m using instant yeast instead of active dry, what would be the quantity?
Sugar Spun Run
Hi, Neisha! It will be the same amount that is listed, 2 ¼ teaspoons instant yeast (1 packet). 🙂
Neisha
Hi Sam, I have two questions : Do I need to proof the instant yeast first or can I just combine it with all the dry ingredients and then add the lukewarm liquid? Also, will this recipe work well to make 2 loaves with 8 x 4 loaf pans and what would the baking time be?
Sam
No need to proof the instant yeast, just combine it with the dry ingredients. The loaves would be pretty small if you divided it but could work, I’m not certain of the baking time but it would be quite reduced.
Caroline
Tried several bread recipes I found. This is the easiest and tastiest bread ever. I made this twice, the second one turned out super fluffy for whatever reason. 🤷 Thank you for sharing your brilliant recipe.
Sam
I’m so glad you enjoyed the bread, Caroline! 🙂
Sunitha
Hi, the process was easy and your video was very useful. However my bread continued to raise even after I put it in the oven, also the top part started going black. After that I reduce the temperature. Once the 25 minutes were up, I took out the bread, but the crust was not formed on all sides. I put it back for another 15 minutes at 180°c.. the bread was cooked, tasted good, but the crust was not formed on all sides. Can you let me know where I went wring?
Sam
Hi Sunitha! That is very strange. Could your oven be running hotter than it lets on? I would make sure you’re baking in the center rack of your oven and if this happens in the future you can tent it with foil to prevent it from becoming too dark. It’s not unusual for it to rise a bit more in the oven. I really hope that helps!
Sunitha
Thanks for your reply.. I will try once more.
t.britton
can you use a bread machine to make this?
Sugar Spun Run
Hi! I personally have not, but it should be fine. Let me know how it turns out. 🙂
t.britton
i most def will. thank you
Peggy Vanden Burg
Could I use buttermilk in this recipe?
Sugar Spun Run
Hi, Peggy! I haven’t tried it personally, but it SHOULD work fine. Enjoy! 🙂
Pam
This bread is so amazingly delicious! Incredibly easy to make with simple ingredients! Everyone loved it!
Sugar Spun Run
I am so glad that everyone loved it, Pam! Thank you so much for trying my recipe! 🙂
Deedii
Hi. I want to try and make this bread. My bread making attempts in the past have ended horribly. I have a 13 by 5 inch loaf pan so I calculate I need about 1.5x the recipe. Do I need to multiply everything? Including the yeast? Thanks for the wonderful recipes. I’ve baked the chocolate, carrot and vanilla cakes and they were really good.
Sam
Hi Deedii! Yes you would need to multiply everything including the yeast here. I’m so glad you’ve enjoyed all of the cakes! 🙂
Rachel
So this is my first time baking bread and it didn’t come out good. It’s currently back in the oven baking.
Now I’m giving the recipe five stars because my mishap is me and not the recipe. Also I cannot knead flour and following both the written recipe and the video I was able to knead the dough properly. I am going to attempt the recipe until it comes out properly. But Sam thank you for posting and I will provide an update on the future breads.
Sugar Spun Run
Bread can be tricky and hard to knead. With some practice, I hope that it comes out perfect the next time that you make, Rachel. Sorry, it wasn’t as successful this time around. 🙁
Rachel
That’s okay Sam. If it weren’t for you I wouldn’t have attempted the recipe. But your other recipes I’ve tried came out amazing. And there’s a first time for everything. So this is just giving me the motivation to keep at it ❤️ When the bread comes out great I’ll post it on my IG and tag you with.
Sugar Spun Run
Thank you so much, Rachel! 🙂
Amelie
This was so good! The patience part was hardest 🙂 Otherwise pretty easy and delicious toasted with jam.
Sugar Spun Run
Thank you for trying my recipe, Amelie! I am glad that you enjoyed it! 🙂
Denise
Hi Sam! Can i make this without a loaf pan? Will that affect cooking time?
Sugar Spun Run
Hi, Denise! Yes, you can. The loaf will spread out a bit and create a more oval-shaped loaf. It will have the look of artisan bread or a classic French bread. Keep me posted on how it turns out! 🙂
Emma
This bread is soooooo good! It’s very sweet, soft and perfect for sandwiches and with soup as well! Thank you for posting this recipe, it’s the best bread ever 😋
Sugar Spun Run
Thank you so much for trying my recipe, Emma! I am so glad that you enjoyed it! 🙂
Bharti
I use all-purpose flour. BUt add gluten to it for chewier bread. Where i live sometimes it is hard to find bread flour. One teaspoon per cup. You could start with using what the box recommends.
I also add one teaspoon of bread enhancer to the recipe.
i hope this works for you all
Sugar Spun Run
Thank you so much for sharing what has worked so well for you, Bharti! I appreciate it! 🙂
Janet P.
Hey again! I hope you and your family are staying as healthy as possible. Yesterday I went to Walmart and they were out of some of the craziest things like flour. Every different kind of flour and sugar was completely sold out. So I’ll have to wait to try your bread recipe. Also all of the eggs and butter were sold out. I really wish people would stop hoarding food and toilet paper, etc. I feel bad for everyone on the front lines like medical personnel who can’t get certain things because of peoples hoarding. Sorry I guess I just needed to vent! : ) Stay safe.
Sugar Spun Run
I am sorry that you had terrible luck finding the items that you needed. Hopefully, they will be in stock soon, Janet. I just released a recipe for crazy cake that you may want to try… no butter… no milk… no eggs, possible items that you already have in your pantry. Stay safe. Sending you well wishes from afar. 🙂
Heather M Fisher
I have found the best place to proof the bread (let it rise) is in the microwave with the door slightly ajar. The light in the microwave make the box warm, and the enclosed space means no drafts.
Sugar Spun Run
Thank you so much for sharing that helpful tip, Heather! I will have to try that next! 🙂
Kayla
Hi! Can this be used to make French toast?
Sugar Spun Run
Hi, Kayla! Yes, it can! I have a recipe for french toast that you can use as well. Enjoy!
Kayla
Thank you! I was planning on using that recipe! Thank you for replying SO fast! I’ll keep you posted.