Homemade bread fills your kitchen with the best smell in the world and gives you a soft, golden loaf that beats anything from a bag. It takes a little patience, but almost all of the time is just waiting while the dough rises.
This easy homemade bread recipe for beginners uses simple pantry ingredients and one bowl, no special equipment required. It makes a classic sandwich loaf with a tender crumb and a crisp, golden crust, perfect for toast, sandwiches, and dipping.
Recipe at a Glance
| Prep Time | 20 minutes (plus about 2 hours rising) |
| Cook Time | 35 minutes |
| Total Time | About 3 hours |
| Servings | 12 slices (1 loaf) |
| Category | Bread / Baking |
Why You’ll Love This Homemade Bread
- Only 6 simple pantry ingredients
- Soft, fluffy inside with a golden crust
- Beginner-friendly with clear visual cues
- Fills your home with the aroma of fresh bread
- Cheaper and fresher than store-bought
Ingredients You’ll Need
- 3½ cups (440 g) all-purpose or bread flour, plus extra for dusting
- 1¼ cups (300 ml) warm water (about 110°F)
- 2¼ teaspoons (1 packet) active dry or instant yeast
- 2 tablespoons sugar or honey
- 1½ teaspoons salt
- 2 tablespoons olive oil or melted butter, plus extra for greasing
How to Bake Easy Homemade Bread (Step by Step)
- Stir the warm water, sugar, and yeast in a large bowl and let it sit for 5 to 10 minutes until foamy.
- Add the flour, salt, and olive oil and stir until a shaggy dough forms.
- Knead on a lightly floured surface (or with a stand mixer and dough hook) for 8 to 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 to 1½ hours until doubled in size.
- Punch down the dough, shape it into a loaf, and place it seam-side down in a greased 9×5-inch pan. Cover and let rise 30 to 45 minutes, until it crowns above the rim.
- Bake at 375°F (190°C) for 30 to 35 minutes until deep golden and hollow-sounding when tapped (200°F inside). Cool in the pan for 10 minutes, then on a rack before slicing.
Tips for the Best Easy Homemade Bread
- Make sure the water is warm, not hot; too hot will kill the yeast.
- Use the windowpane test: a stretched piece of dough should become thin and translucent without tearing.
- Let the dough rise in a draft-free place, like the oven with only the light on.
- Do not add too much flour when kneading; slightly tacky dough makes softer bread.
- Cool completely before slicing for the cleanest slices.
Variations to Try: Homemade Bread Ideas
- Swap half the flour for whole wheat for a heartier loaf.
- Add 1 tablespoon of rosemary and garlic for an herb bread.
- Brush with melted butter after baking for a softer top.
- Shape into rolls and bake for 18 to 22 minutes.
How to Store It
Store cooled bread in a bread box or sealed bag at room temperature for 3 to 4 days. For longer storage, slice and freeze for up to 3 months, then toast slices from frozen. Avoid refrigerating, which speeds up staling.
Frequently Asked Questions
Why didn’t my homemade bread rise?
The yeast may be old, the water too hot or cold, or the room too chilly. Check the expiration date and use warm water around 110°F.
How do I know when homemade bread is done baking?
It should be deep golden, sound hollow when tapped, and reach about 200°F inside.
Can I make homemade bread without kneading?
Yes, but it will need a longer rise and a wetter dough. This recipe uses traditional kneading for a soft sandwich-style loaf.
Can I use instant yeast instead of active dry?
Yes. Use the same amount and mix it directly with the flour if you like.