This Easy Homemade Bread Recipe, made with unbleached bread flour, whole wheat flour, and a few pantry staples, is my standard sandwich loaf. It makes two loaves and can be easily adapted to an all-white loaf. It’s a great all-round bread for sandwiches and toast.
Is there anything better than the smell of fresh bread baking? The only thing I can think of is the heavenly taste of that fresh bread slathered with butter! If you’ve wanted to learn how to bake your own homemade bread, you’ve come to the right place!
One of the best things about mastering an easy homemade bread recipe is the sense of accomplishment you feel when taking that lovely golden brown aromatic loaf out of the oven. And serving your family bread that you know contains nothing more than flour, yeast, salt, honey, and water is a definite pleasure.
Just a few simple, wholesome ingredients and a couple of hours are all you need to turn out beautiful loaves of homemade bread. And once you have a handle on the technique, you can branch out to all kinds of interesting bread recipes like focaccia, cinnamon rolls, and even fancy loaves like a Pane Bianco.
Follow along with me, and I’ll teach you the basic steps you need to know to start making your own delicious homemade bread.
Recipe Snapshot: Easy Homemade Bread
Prep Time: 15 minutes
Cook Time: 35 minutes
Rising, Resting, and Cooling Times:
2 hours, 30 minutes
Total Time: 3 hours, 20 minutes
Servings: 24
Cuisine: American
Cooking Method: Oven
Primary Ingredients: Bread flour, whole wheat flour, yeast, oil, honey
Skill Level: Easy (depending on your experience with yeast breads)
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WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“This is the best bread recipe I have ever tried. It was super easy to follow and my bread came out wonderful. I am bragging to everyone 😂“
— Toni Caldwell
“Delicious bread! Very easy and love the simple ingredients. Thank you for this recipe!!”
— Nik R. B.
What Makes This Recipe Special
This recipe makes two loaves, so you can enjoy one right away and freeze the other. You can mix the dough in a stand mixer, or by hand with just a big bowl and a wooden spoon.
The ingredients are simple, and the step-by-step photos below show each stage, from start to finish.
Key Ingredients
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- Bread flour — I typically use King Arthur unbleached bread flour. Bread flour’s higher protein gives the dough more strength for a higher rise.
- Whole wheat flour — Whole wheat is a good choice if you prefer less-processed ingredients. The trade-off is that the bran in whole wheat flour interferes with gluten development, so combining it with bread flour helps the loaf keep its structure and rise.
- Yeast — See “First Let’s Talk About Yeast” below to learn the difference in types of yeast.
- Honey — Honey is used for a mildly sweet background flavor and to help activate the yeast.
- Olive oil — I like olive oil in this bread, but any oil can be used.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations and Substitutions
- All-white loaf: For a traditional white loaf, use all bread flour with no whole wheat flour.
- All-purpose flour: You can use all-purpose flour in the same amount as bread flour. King Arthur’s test kitchen found that sandwich bread made with all-purpose flour rises about as high as the bread flour version. The loaf spreads a little wider and turns out slightly more tender, with a slightly more open crumb. Because the dough may absorb a little less liquid, you’ll need to adjust by feel. Add a little water if the dough seems dry, or a sprinkle of flour if it’s too wet. Other brands of all-purpose flour tend to be lower in protein than King Arthur’s, so your results may vary.
First Let’s Talk About Yeast
So you want to make this easy homemade bread recipe, and you head to the grocery store to get your ingredients. Then you come to a screeching halt in the baking aisle in front of the yeast. Right?
Do you buy the packets, the jar, or the bulk bag? What’s the difference between active dry yeast and instant yeast? Ack, it’s too confusing; I’ll just buy a loaf of bread in the bakery.
Wait! I’m gonna help you with this. For home bakers, there are basically two types of yeast, and they’re often interchangeable. They are active dry yeast and instant yeast (sometimes labeled as “rapid rise” or “bread machine yeast”).
The main thing to know is that active dry yeast needs to be stirred into a little warm water with sugar or honey before you add it to your recipe, while instant (or bread machine) yeast doesn’t. That’s it in a nutshell.
I almost always use instant yeast because then I can skip the step of dissolving the yeast and just dump it straight in with the flour. If you go for the active dry yeast, you’ll need to use part of the water (about 1/2 cup) called for in the recipe, plus a little sweetener, to dissolve the yeast and start it activating.
If you’re really interested in all the ins and outs, the whys and wherefores of yeast, there’s an excellent post on the King Arthur Flour blog that explains it in detail. I highly recommend it for baking nerds like me.
How to Make Easy Homemade Bread
This recipe is quite easily made in a stand mixer with a dough hook. But if you don’t have one, that’s no problem. All you really need is a big bowl and a wooden spoon. Just follow the alternate instructions I’ve included in parentheses for making it by hand.
STEP 1. Measure the flour, salt, and yeast into the mixer bowl. (By hand: measure into a large mixing bowl.)
STEP 2. In a measuring cup, stir together the warm water, oil, and honey. Set that aside for a moment.
Pro Tips
- When measuring flour, lightly fluff it with a spoon, then spoon it into the measuring cup. Don’t pack the flour down. Use the flat edge of a table knife to level off the top of the cup for an accurate measure.
- If you measure the oil first and then the honey with the same spoon, the honey won’t stick to it.
How Warm Should the Water Be for Yeast?
Ideally, the water should be between 105 and 110 degrees Fahrenheit to activate the yeast. If you have a thermometer and want to be really precise, go ahead and check. If you don’t have a thermometer, then a good comparison is a nice, warm bath. If it feels warm and comfy to your hand, then you’re good.
STEP 3. Turn the mixer on to its lowest speed for about 15 seconds to just combine the dry ingredients. (By hand: Mix the dry ingredients with a spoon until just combined.)
STEP 4. Switch off the mixer and pour in the liquids all at once. Turn the mixer back on to its lowest speed for about 1 1/2 minutes until the ingredients are fairly well combined. (By hand: Use a sturdy wooden spoon to mix the wet ingredients into the dry ingredients until well combined.)
STEP 5. Turn off the mixer and let the dough sit in the bowl for 10 minutes. (By hand: Let stand for 10 minutes.)
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STEP 6. Turn the mixer on to the second speed and let it run for 3 minutes.
STEP 6 (cont’d.) Remove the bowl from the mixer and turn the dough out onto a lightly floured board or countertop.
STEP 6 (cont’d.) Knead 3 or 4 times until a smooth dough is achieved. (By hand: Turn the mixture out onto a floured wooden board or countertop and knead by hand for about ten minutes or until a smooth dough forms.)
STEP 7. Let the dough sit while you wash the bowl and oil it with an additional tablespoon of olive oil.
STEP 8. Place the dough into the oiled bowl, top side down, and then turn it over so that the oiled top is up.
STEP 8 (cont’d.) Leave it in a warm place, covered with a towel, for about an hour, or until the dough has doubled in volume. My oven with the light on is usually just cozy enough.
STEP 9. Turn the risen dough out onto a lightly floured surface and gently deflate it. Then knead another three or four times.
STEP 10. Divide the dough in half.
STEP 10 (cont’d.) Flatten each half into a rectangle.
STEP 10 (cont’d.) Roll the dough up starting from one narrow end.
STEP 10 (cont’d.) Form the rolled dough into a loaf shape.
STEP 10 (cont’d.) Place each loaf, seam side down, into a lightly oiled loaf pan.
STEP 11. Cover the pans …
STEP 11 (cont’d.) … and let the dough rise again until about doubled in volume. The second rise should take about 35 to 45 minutes.
STEP 12. While the dough is rising for the second time, preheat the oven to 375°F. Bake the loaves for 30 to 35 minutes, or until nicely golden brown.
STEP 13. Remove the warm loaves from the pans and set them on a wire rack until completely cool.
Pro Tip
If you like a softer, more chewy crust, place a pan of water in the oven on the rack below the bread. You can also brush the tops of the loaves with olive oil for a prettier crust if you’d like.
When completely cool, slice and enjoy! Believe me, I know how tempting it is to slice that warm bread and cover it with butter. But you really do need to let it cool first. The bread actually continues to develop its crumb while cooling, and if you slice it too soon, it can be a bit gooey inside. Just put it to the side and wait. No matter how hard that is.
Storing and Using Homemade Bread
Because homemade bread doesn’t contain the preservatives used in commercially produced bread, it won’t last quite as long at room temperature. Mine typically lasts three to four days in a plastic bag in the pantry.
If you’d like to keep it longer, you can also freeze it. Wrap it well in plastic and pop it in the freezer where it should keep for a month, maybe two.
If your lovely homemade bread does happen to go stale before you can use it up, don’t toss it! Leftover bread has a long culinary history of being repurposed into delicious recipes like homemade croutons, French toast, bread pudding, and bread crumbs.
Questions and Answers: Easy Homemade Bread
- What’s the difference between bread flour and all-purpose flour?
Bread flour has more protein, which gives the dough extra strength so the loaf rises high. - Can I use active dry yeast instead of instant yeast?
Yes. Stir active dry yeast into about ½ cup of the warm water from the recipe, along with a little of the honey. Let it sit for about 10 minutes to proof before stirring it into the dough. - What size loaf pan do I need?
I use two 9x5x3-inch loaf pans.
More Recipes You’ll Like
If you enjoy making homemade breads, you’ll also want to try these:
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Easy Homemade Bread Recipe
Ingredients
- 3 cups bread flour
- 2 ½ cups whole wheat flour
- 1 tablespoon salt
- 2 ½ teaspoons yeast or one packet
- 2 cups warm water between 105 and 110 degrees
- 1 tablespoon olive oil plus additional for oiling the bowl and pans
- 2 tablespoons honey
Instructions
- Measure the flour, salt, and yeast into the mixer bowl. (By hand: measure into a large mixing bowl)3 cups bread flour, 2 ½ cups whole wheat flour, 2 ½ teaspoons yeast, 1 tablespoon salt
- In a measuring cup, stir together the warm water, oil, and honey.2 cups warm water, 1 tablespoon olive oil, 2 tablespoons honey
- Turn on the mixer to its lowest speed for about 15 seconds to just combine the dry ingredients. (By hand: Mix the dry ingredients together with a spoon.)
- Switch off the mixer and pour in the liquids all at once. Turn the mixer back on to its lowest speed for about 1 1/2 minutes, until the ingredients are fairly well combined. (By hand: Use a sturdy wooden spoon to mix the wet ingredients into the dry ingredients until well combined.)
- Turn off the mixer and let the dough sit in the bowl for 10 minutes. (By hand: Let stand for 10 minutes.)
- Turn the mixer on to the second speed and let it run for 3 minutes. Remove the bowl from the mixer and turn the dough out onto a lightly floured board or countertop. Knead 3 or 4 times until a smooth dough is achieved. (By hand: Turn the mixture out onto a floured wooden board or countertop and knead by hand for about ten minutes or until a smooth dough forms.)
- Let the dough sit while you wash the mixer bowl and oil it with an additional tablespoon of olive oil.
- Place the dough into the oiled bowl, top side down, and then turn it over so that the oiled top is up. Leave it in a warm place, covered with a towel, for about an hour or until doubled in volume.
- Turn the risen dough out onto a lightly floured surface and gently deflate it, kneading another three or four times.
- Divide the dough in half. Flatten each half into a rectangle. Roll up and form into a loaf shape. Place each loaf into an oiled loaf pan.
- Cover and let rise again – about 35 to 45 minutes.
- Preheat the oven to 375 and bake for 30 to 35 minutes, or until nicely golden brown.
- Remove loaves from pans and let cool at least 30 minutes on a wire rack.
Notes
- Bake in two 9x5x3-inch loaf pans.
- The bread is done when the internal temperature reaches 190°F to 195°F (88°C to 90°C).
- For a traditional white loaf, use all bread flour.
- You can use all-purpose flour in the same amount as bread flour. The loaf will be a little wider and slightly more tender. Also, you may need to adjust the water: if the dough seems too dry or too wet, add a little water or a sprinkle of flour.
- If you prefer to use active dry yeast, use about ½ cup of the warm water from the recipe, plus a little of the honey. Stir to dissolve the yeast and let it sit for about 10 minutes to proof before mixing it into the dough.
- Let the loaves cool completely before slicing to ensure that the inside finishes cooking.
- Store the bread in a plastic bag at room temperature for three to four days. To keep it longer, wrap it well and freeze it for a month, maybe two.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Delicious bread! Very easy and love the simple ingredients. Thank you for this recipe!!
My pleasure! I’m so glad you like the recipe.
Thank you for the recipe. Could I substitute blue agave syrup for the honey? Thank you.
I don’t have any experience with “blue agave syrup.” Sorry!
Can gluten free flour work in this recipe?
I have not tested this recipe with gluten-free flour.
your recipes are perfect, 😋 I love it, thanks
Thank you very much!
Can this recipe be made in a bread machine? If so would the recipe need to be adjusted? Love ALL your recipes Thanks.
Hi Sophie – I haven’t tried this recipe in a bread machine, although I feel sure you could do that. Sorry, I don’t have bread machine adjustments for you.
This is the best bread recipe I have ever tried. It was super easy to follow and my bread came out wonderful. I am bragging to everyone 😂
That’s great to know! I really enjoy this recipe, especially for a sandwich loaf.
OOOOOOH! That looks fabulous. I may try this when the temperature here dips below 97. Ugh.
It’s my standard loaf recipe. Makes fabulous toast and sandwiches!