The Best Homemade Bread Recipe
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The Best Homemade Bread recipe – This recipe makes TWO fluffy loaves of homemade white bread! Tastes so much better than store bought!
Those of you that know me will remember that bread is my nemesis. I have always had a hard time finding that perfect loaf until this easy bread recipe.
This loaf is ideal for toast, sandwiches, or breakfast bakes!
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My favorite way to serve? Toasted, slathered in butter, and topped with homemade jam or jelly.
It is light, fluffy, and perfect homemade bread.
How to make homemade white bread:
- Make sure you let your yeast raise long enough. You want it to be fluffy and sponge like. Five minutes is the typical time it takes but occasionally I let it sit a little longer. If you do not see your yeast proof it could have spoiled and you will need to start over.
- Add the flour one cup at a time. This step is super important. You do not the dough to be too dry but also want it less tacky. There is a soft pliable stage that is where you want it to be.
- Let the dough rise. You want it to double in size. This is where all of the magic is happening. Try not to rush things.
- Punch it down, divide the dough, and raise again.
- Bake until golden brown.
How long does homemade bread last?
If stored properly, homemade bread will last 2-3 days. The secret is making sure to cool completely before placing in a storage container or zip top bag.
Can you freeze homemade bread?
Yes! You can freeze homemade bread. It is best to freeze the loaf at its freshest. When you pull the bread out of the oven, allow it to cool on a rack. This will help avoid soggy loaves and mold. Once it has cooled completely, wrap in plastic cling wrap and place in a freezer safe zip top bag. Freeze.
Like this recipe? You will love my:
The Best Homemade Bread
Ingredients
- 2 cups warm water
- 2/3 cup sugar
- 1½ tablespoons active dry yeast
- 1½ teaspoons salt
- 1/4 cup oil
- 6 cups bread flour
Instructions
- Place your warm water and sugar in the bowl of an electric mixer. Stir until dissolved. Add your yeast and allow to proof until foamy. Typically this will take about five minutes.
- Stir in the salt and oil. Now mix in the flour, one cup at a time. Knead with the dough hook for five minutes allowing the dough to pull from the sides and form a ball. Spray your mixing bowl with non stick spray and turn the dough once to coat. Cover with plastic wrap and a clean towel and allow to double in size.
- Punch down your dough and knead for 5 minutes. Divide in half and place in two bread pans. Let rise until just over the edge (about 30 minutes).
- Bake at 350 for 30 minutes.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
I made this bread. Next day it was so dry. What did I do wrong. Made it just like it said was easy. But bread was so dry the next day
Hi Shirley, how were you storing the bread? This could have a big impact on how dry the bread is the next day. I’d love to help figure this out.
I had been out of the kitchen for a couple of years, and I was trying to find a bread recipe~
Of all places, from the KitchenAid “Quickstart guide”, which is no longer included!
Not supported, and believe it or not, nobody seems to have a copy of this info~
I think I tweaked it a little bit, but it was a simple “French” bread, but it had oil in it~
Anyway, this one is very similar, and I think it may fill in a few blanks! Thank you so much
for such a nice page~ I will explore it more, and let you know when I break the seal on the yeast!
Cheers!
Hi, I made this and it was really good! However, it was a bit heavier than it looks like it’s supposed to be. Any tips? (And I didn’t have to use all 6 cups of bread flour, is that normal?). Thanks for this recipe!!
Hm… I haven’t made this one in a while. I’ll make it today and get back to you!
I’m making your bread recipe now know it will be good !
Perfect!!
Hi
I was wondering, can I use this recipe for bread making machines?
Thanks.
Hi Leila!
I’m sure this is way too old to do anybody any good, but to answer your question, “Sort of”!
Bread makers use “Instant yeast” that doesn’t require separate proofing in 100-110 degree F water with the sugar-
You just dump the “Instant yeast in with your other dry ingredeants, and when you add the liquid to the dry ingredients, (Including “Instant yeast”, it needs to be between 130-140 degree F range)
Other than that, be careful not to add too much flour! Less mass may mean a more vigorous proofing!
Cheers!
I made this and it is every bit as good as it is said. I love this bread. Thanks for the recipe.
I’m so glad you enjoyed it!
Boy oh boy I love homemade bread! This loaf is beautiful it would totally make an awesome neighbor gift with some jam!