This cheapest bread recipe is an easy, budget-friendly way to make fresh, homemade bread using just a few pantry staples. It’s soft, fluffy, and perfect for sandwiches, toast, or simply enjoyed with butter and jam. This recipe requires no expensive ingredients or fancy equipment—just basic kitchen items and a bit of patience. Whether you’re baking on a tight budget or just want to experience the satisfaction of homemade bread, this recipe delivers delicious results with minimal cost and effort. The best part is that it stays fresh for days and tastes even better when slightly toasted.
Ingredients
- 3 cups all-purpose flour (plus a little extra for dusting)
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1 cup warm water (about 110°F / 43°C)
- 2 tablespoons vegetable oil (or melted butter if preferred)
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5–10 minutes until it becomes frothy. This means the yeast is activated and ready to work.
- Add salt, oil, and half of the flour to the yeast mixture. Stir using a wooden spoon or spatula until combined, then gradually add the remaining flour until a dough forms.
- Transfer the dough to a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic. If it’s sticky, sprinkle a little extra flour as needed.
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise for 1 hour or until it doubles in size.
- Once risen, punch down the dough to release air and shape it into a loaf. Place it in a greased loaf pan.
- Cover again and let it rise for another 30 minutes until puffy. Preheat the oven to 375°F (190°C) during this time.
- Bake the bread for 25–30 minutes or until golden brown on top and hollow-sounding when tapped.
- Remove from the oven, let it cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Servings
Makes 1 loaf (approximately 10–12 slices).
Nutritional Info (per serving, approx.)
Calories: 130 | Carbohydrates: 25g | Protein: 4g | Fat: 2g | Fiber: 1g | Sodium: 180mg | Sugar: 1g
Notes
Use warm—not hot—water to avoid killing the yeast. You can replace all-purpose flour with whole wheat flour for added nutrition, but you may need to add a bit more water. Store the bread in an airtight container or bread box to keep it soft. You can also freeze the loaf for later use.