Description
This homemade bread recipe yields soft, fluffy loaves that are perfect for sandwiches or toast.
Ingredients
Scale
- 2 cups warm water (105–115°F / 474 g)
- 1 tablespoon active dry yeast
- 1/4 cup honey or sugar (85 g honey or 50 g sugar)
- 2 teaspoons salt
- 2 tablespoons oil (canola or vegetable, 30 ml)
- 4 to 5 1/2 cups all-purpose or bread flour (500–688 g)
Instructions
- In a large bowl or stand mixer, add yeast, warm water, and a pinch of the sugar or honey. Let rest for 5–10 minutes until foamy and bubbly.
- Add the remaining sugar or honey, salt, oil, and 3 cups of flour. Mix until combined.
- Add another cup of flour and mix. With the mixer running, add more flour 1/2 cup at a time until the dough pulls away from the sides of the bowl. The dough should be smooth, elastic, and slightly tacky but not sticky.
- Knead on medium speed for 4–5 minutes, or by hand on a lightly floured surface for 5–8 minutes.
- Lightly grease a large bowl, place the dough inside, turning once to coat. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Grease two 9×5-inch loaf pans. Punch down the dough, divide into two equal portions, shape into logs, and place into the pans.
- Cover and let rise again for 45–60 minutes, until dough rises about 1 inch above the pans.
- Preheat oven to 350°F (175°C). Bake for 30–33 minutes, until golden brown and the loaf sounds hollow when tapped.
- Remove loaves from pans, place on a wire rack, brush tops with butter if desired, and cool at least 10 minutes before slicing.
- Store cooled bread in an airtight container at room temperature for 2–3 days or up to 5 days in the refrigerator.
Notes
- All-purpose or bread flour both work well. Bread flour gives a slightly chewier texture.
- Instant or rapid-rise yeast can be mixed directly with dry ingredients; rise times will be shorter.
- Let dough rise in a warm (turned-off) oven for faster results.
- Dough can be prepared up to the first rise and refrigerated for up to 1 day.
- Shape loaves before the second rise and freeze for up to 3 months. Thaw, allow to rise, then bake.
- Cool completely and freeze baked bread for up to 3 months. Thaw at room temperature.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 202
- Sugar: 3 g
- Sodium: 196 mg
- Fat: 2 g
- Saturated Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
Keywords: Homemade Bread, Bread Recipe, Baking Bread