There’s something deeply satisfying about baking your own bread. The aroma that fills the kitchen, the golden crust, and the soft, pillowy interior all come together to create a comforting experience that store-bought loaves simply can’t match. This homemade bread recipe is a classic—simple, reliable, and perfect for beginners and seasoned bakers alike. It yields a loaf that’s ideal for sandwiches, toast, or just tearing apart and enjoying with a pat of butter.
The process involves activating yeast, kneading the dough to develop gluten, and allowing it to rise twice for optimal texture. The result is a loaf with a tender crumb and a beautifully browned crust. You’ll only need a handful of pantry staples, and the steps are straightforward. Once you’ve made this bread, you’ll find yourself returning to it again and again—whether for daily use or to impress guests with your baking prowess.
🧺 INGREDIENTS:
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 2 tablespoons granulated sugar
- 1½ cups warm water (about 110°F / 45°C)
- 2 tablespoons unsalted butter, melted
👩🍳 INSTRUCTIONS:
- Activate the Yeast In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes until frothy. This step ensures your yeast is alive and ready to leaven the dough.
- Mix the Dry Ingredients In a large mixing bowl, combine the flour and salt. Make a well in the center to receive the wet ingredients.
- Combine Wet and Dry Pour the yeast mixture and melted butter into the well. Stir with a wooden spoon or spatula until a shaggy dough forms. It may look rough at first, but it will come together with kneading.
- Knead the Dough Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. If the dough is sticky, add a little flour, one tablespoon at a time. Proper kneading develops the gluten, which gives the bread its structure.
- First Rise Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot for 1–2 hours, or until doubled in size.
- Shape the Loaf Punch down the dough to release air. Transfer to a floured surface and shape into a loaf. Place in a greased loaf pan, seam side down.
- Second Rise Cover the pan and let the dough rise again for 30–45 minutes, or until it rises slightly above the edge of the pan. This second rise ensures a light, airy texture.
- Bake the Bread Preheat your oven to 375°F (190°C). Bake the loaf for 25–30 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
- Cool and Serve Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
🍽️ Serving Suggestions:
- Toast with butter and jam for breakfast
- Use for sandwiches or grilled cheese
- Serve alongside soups or stews