A golden homemade bread loaf sliced on a wooden cutting board, showing a soft fluffy interior, with butter nearby in a warm kitchen setting.

Easy Homemade Bread

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Ingredients and cooking instructions:

This Easy Homemade Bread is your reliable “everyday loaf”: soft inside, lightly golden outside, and simple enough for beginners. No fancy techniques, no weird ingredients, just a loaf that behaves nicely and tastes like home. Perfect for toast, sandwiches, and dipping in soup.

Ingredients (makes 1 loaf, 9×5-inch pan)

  • 3 1/4 cups (390 g) all-purpose flour (or bread flour for a slightly chewier loaf)
  • 2 1/4 teaspoons (1 packet) instant yeast (or active dry, see note)
  • 2 tablespoons (25 g) granulated sugar (helps yeast + gentle sweetness)
  • 1 1/2 teaspoons fine salt
  • 1 1/4 cups (300 ml) warm water (about 105–110°F)
  • 2 tablespoons (28 g) unsalted butter, melted (or neutral oil)
  • Optional: 1 tablespoon milk (for brushing top) OR 1 tablespoon melted butter (after baking)

Equipment:

  • 9×5-inch loaf pan
  • Mixing bowl
  • Measuring cups/spoons (or scale)
  • Clean towel/plastic wrap

Step-by-step instructions

  1. Mix dry ingredients
    In a large bowl, whisk together:
  • flour
  • yeast
  • sugar
  • salt
  1. Add warm water + butter
    Pour in the warm water and melted butter. Stir until a shaggy dough forms. If it looks dry, add 1 tablespoon water. If it looks too sticky, add 1 tablespoon flour.
  2. Knead until smooth
    Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

Stand mixer option: 6–8 minutes with a dough hook on medium-low.

Quick check:
Press a finger into the dough. It should slowly spring back.

  1. First rise (until doubled)
    Place dough in a lightly greased bowl. Cover and let rise 60–90 minutes until doubled.

Warm spot tip:
An OFF oven with the light ON is perfect.

  1. Shape the loaf
    Punch down gently to release air. Shape into a log about the length of your loaf pan. Pinch the seam and tuck the ends under.

Place seam-side down in a greased 9×5-inch pan.

  1. Second rise (until puffy)
    Cover and let rise 30–45 minutes, until the dough is about 1 inch above the rim of the pan.

Meanwhile, preheat oven to 350°F.

  1. Bake
    Bake 30–35 minutes until golden brown.

Doneness checks:

  • It should sound hollow when tapped.
  • Internal temperature in the center: about 190°F.

If the top browns too fast, tent loosely with foil for the last 10 minutes.

  1. Cool (so it slices cleanly)
    Let bread cool 10 minutes in the pan, then transfer to a wire rack. Cool at least 30 minutes before slicing.

Optional finishing:

  • Brush the warm loaf with melted butter for a softer crust.
  • Or brush with a little milk before baking for gentle browning.

Serving ideas

  • Toast + butter + jam
  • Grilled cheese
  • Turkey sandwiches
  • Bread and soup (the classic duo)

Storage and freezing

  • Store at room temp in an airtight bag/container up to 3 days.
  • Freeze sliced bread up to 2 months. Toast straight from frozen.

Active dry yeast note
If using active dry yeast:
Mix yeast into the warm water with the sugar and let sit 5–10 minutes until foamy, then add to the flour and salt.