If you’ve ever craved the warm, comforting aroma of freshly baked bread wafting through your home, this easy homemade bread recipe is about to become your new kitchen staple. With just a handful of everyday ingredients and simple steps, you don’t need to be a baking pro to whip up a loaf that’s soft, fluffy, and far superior to anything you’d find at the store. From crafting the perfect golden crust to enjoying its rich flavor in a sandwich or toasted on its own, you’ll discover the joy of baking bread that enchants your taste buds and elevates your meals. Get ready to impress yourself and your loved ones with the ultimate homemade delight!
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
- 2 tablespoons (25 g) granulated sugar
- 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 (for finishing): 1 tablespoon melted butter (to brush after baking)
Equipment
- 9×5-inch loaf pan
- Large mixing bowl
- Measuring cups/spoons (or a kitchen scale)
- Clean kitchen towel or plastic wrap
- Wire rack (recommended)
Step-by-step instructions
- Mix the dry ingredients
In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Mixing evenly helps the yeast work consistently throughout the dough. - Add warm water and butter
Pour in the warm water and melted butter. Stir until a shaggy dough forms.
- If it feels dry: add 1 tablespoon water at a time.
- If it feels too sticky: add 1 tablespoon flour at a time.
- Knead until smooth and elastic
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth and stretchy.
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.
- First rise (until doubled)
Place the dough in a lightly greased bowl, cover, and let it rise for 60–90 minutes, or until doubled in size.
Warm spot tip: An OFF oven with the light ON is a great proofing space. - Shape the loaf
Punch down the dough gently to release air. Shape it into a log about the length of your loaf pan. Pinch the seam closed and tuck the ends under.
Place seam-side down into a greased 9×5-inch loaf pan. - Second rise (until puffy)
Cover and let rise for 30–45 minutes, until the dough is about 1 inch above the rim of the pan.
While it rises, preheat your oven to 350°F. - Bake until golden
Bake for 30–35 minutes, until the top is golden brown.
Doneness checks:
- The loaf sounds hollow when tapped.
- Internal temperature in the center is about 190°F (best method).
If the top browns too fast, tent loosely with foil for the last 10 minutes.
- Cool (so the crumb sets perfectly)
Let the bread cool in the pan for 10 minutes, then move it to a wire rack. Cool at least 30 minutes before slicing for the best texture.
Optional finishing touch
Brush the warm loaf with melted butter for a soft, glossy crust.
Serving ideas (so it disappears faster)
- Toasted with butter and honey
- Sandwich bread for turkey, tuna, or grilled cheese
- Alongside soups, stews, or chili
- Cinnamon toast: butter + cinnamon + a sprinkle of sugar
Storage and freezing
- Room temperature: Store in an airtight bag/container up to 3 days.
- Freezer: Slice, wrap well, and freeze up to 2 months. Toast straight from frozen.
Active dry yeast note (if you don’t have instant yeast)
Mix the yeast into the warm water with the sugar and let sit 5–10 minutes until foamy, then add it to the flour and salt.