If you’re feeding a busy household, this homemade bread is one of those simple recipes you’ll come back to again and again. It uses basic pantry ingredients, no milk or eggs, and it turns out soft and dependable every time. You can make it in between your usual daily tasks, and it stores or freezes well for later.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rise Time: 3 hours
Total Time: 3 hours 45 minutes
Ingredients
- 2 cups warm water (105–115°F / 474g)
- 1 tablespoon active dry yeast
- 1/4 cup honey or sugar (85g honey or 50g sugar)
- 2 teaspoons salt
- 2 tablespoons oil (canola or vegetable) (30 ml)
- 4 to 5 1/2 cups all-purpose or bread flour (500g–688g)
Step-by-Step Instructions
- Start by activating the yeast. In a large bowl, mix the warm water, yeast, and a small pinch of sugar or honey. Let it sit for about 5 to 10 minutes. You’re looking for a foamy top. If nothing happens, the yeast is no longer good and it’s best to start over.
- Add the remaining sugar or honey, salt, oil, and 3 cups of flour. Stir until everything comes together into a soft mixture.
- Add another cup of flour and continue mixing. After that, add more flour slowly, about half a cup at a time. Stop once the dough starts pulling away from the sides of the bowl. It should feel soft and slightly sticky, but not wet.
- Knead the dough for about 5 minutes using a mixer, or 5 to 8 minutes by hand on a lightly floured surface. The dough should become smooth and elastic. This step is what gives the bread its soft texture.
- Place the dough in a greased bowl and turn it once so it’s lightly coated. Cover it with a towel or plastic wrap and let it rise in a warm place for about 1 and a half hours, or until it doubles in size.
- Punch the dough down to release the air. Divide it into two equal pieces. Shape each piece into a loaf and place them into greased loaf pans.
- Cover the pans and let the dough rise again for about 45 minutes to 1 hour. The dough should rise about an inch above the edge of the pan.
- Preheat your oven to 350°F (175°C). Bake the bread for 30 to 33 minutes, until the tops are golden brown. If you tap the top lightly, it should sound hollow.
- Remove the bread from the pans and let it cool on a rack. If you like a softer crust, brush the tops with a little butter. Let it cool for at least 10 to 15 minutes before slicing.
Pro Tips
- Always check your yeast before starting. It saves time and frustration later.
- Don’t rush adding flour. Too much will make the bread heavy instead of soft.
- If your kitchen is cool, you can let the dough rise in a slightly warm oven that has been turned off.
- This dough can be made by hand, so no special equipment is needed.
Make Ahead and Storage
You can prepare the dough ahead of time and keep it in the refrigerator before the first rise for up to one day. Let it come back to room temperature before shaping.
Baked bread can be stored in a sealed bag for 2 to 3 days on the counter or up to 5 days in the refrigerator. It also freezes well for up to 3 months. Just let it cool completely before freezing.
Nutrition Information
Each slice has about 202 calories, 41 grams of carbohydrates, 5 grams of protein, and 2 grams of fat. It also contains around 1 gram of fiber and 3 grams of sugar. Sodium is about 196 mg per slice.
Nutrition values are estimates and can vary depending on the ingredients you use and how the bread is prepared.