Easy Homemade Bread Recipe – Soft, Fluffy, and Perfect for Sandwiches

Making Your Own Bread Is Pretty Easy To Do

My grandmother, my mother, and I all share a love for baking bread. I remember my mom telling stories of how, when she was little, it was one of her kitchen chores. Even though she was quite young, she and her siblings had to punch down the dough and help out with the baking. It wasn’t just about making food; it was a way for the family to contribute to the work and get meals on the table. I go through phases when I bake bread these days but there is something truly special about creating something from scratch, knowing that it’s been done for generations. And honestly, it’s easier than you might think—just a little time, some simple ingredients, and you’re on your way to enjoying homemade bread that’s far better than anything you can buy at the store.

Did You Know?

One of the things I love most about making bread is its deep historical roots. Bread-making is one of the oldest culinary traditions, with the earliest evidence of bread found in Egyptian tombs. The process of using yeast to leaven bread was discovered around 4,000 years ago in ancient Egypt. It’s amazing to think that every time I bake bread, I’m continuing a tradition that’s been passed down through millennia. Plus, the connection between food and companionship is beautifully captured in the word "companion," which comes from the Latin "companio," meaning "one who shares bread.

Yield: Makes 1 Loaf of Bread

Ingredients:

4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (110°F/45°C)
2 tablespoons vegetable oil

Instructions:

Mix Dry Ingredients:

Personal Tip: Start by mixing only half of the flour with the sugar, salt, and yeast. This helps to evenly distribute the yeast and ensures a consistent rise.

In a large mixing bowl, combine 2 cups of flour, sugar, salt, and yeast.

Add Wet Ingredients:

Personal Tip: Make sure your water is the right temperature—too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.

Add the warm water and oil to the dry ingredients and mix well.

Add Remaining Flour:

Personal Tip: Add the remaining flour gradually. This makes it easier to control the dough’s consistency and prevents over-flouring.

Gradually add the remaining flour, 1/2 cup at a time, mixing until the dough is smooth and elastic.

Knead:

Personal Tip: Kneading is key to developing the gluten that gives bread its structure. If you’re using a stand mixer with a dough hook, you can save time and effort, but I find hand-kneading to be very therapeutic.

Turn the dough out onto a floured surface and knead for 8-10 minutes, until the dough is smooth and elastic.

First Rise:

Personal Tip: Cover the dough with a clean towel and let it rise in a warm, draft-free spot. I like to place it in an oven with just the light on—this creates a perfect environment for rising.

Place the dough in a greased bowl, cover, and let it rise until doubled in size, about 1 to 1 1/2 hours.

Shape:

Personal Tip: Gently punch down the dough to release the air. This helps to create a finer crumb in the final loaf.

Punch down the dough to release the air. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.

Second Rise:

Personal Tip: Don’t skip the second rise—it gives the bread a better texture and helps it hold its shape during baking.

Cover the loaf and let it rise until doubled in size, about 30-45 minutes.

Bake:

Personal Tip: To check if the bread is done, tap the bottom of the loaf—it should sound hollow. If you have a food thermometer, the internal temperature should be about 190°F.

Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Cool:

Personal Tip: Let the bread cool completely before slicing to prevent it from becoming gummy.

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutritional Information (Per Serving):

Calories, 150; Protein, 4g; Carbohydrates, 28g; Fiber, 1g; Net Carbohydrates, 27g; Fat, 2g; Saturated Fat, 0.5g; Cholesterol, 0mg; Sodium, 200mg; Sugars, 2g; Glycemic Index, Medium

Kitchen Tips, Great Ideas, How to Save Money

1. Flour Variations: Experiment with different types of flour like whole wheat, bread flour, or a mix of flours for different textures and flavors.

2. Adding Seeds: Add seeds like sesame, sunflower, or flaxseeds to the dough for added texture and nutrition.

3. Herb and Cheese Additions: Mix in dried herbs or shredded cheese for a savory twist on the classic loaf.

4. Storing Bread: Store homemade bread in a paper bag or bread box at room temperature. Avoid storing it in plastic as it can make the crust soggy.

5. Freezing Tips: Bread freezes well. Slice the loaf before freezing so you can easily take out the slices you need. Wrap the bread tightly in plastic wrap and then in aluminum foil before freezing.

6. Kneading Tips: If you have a stand mixer with a dough hook, use it to knead the dough to save time and effort.

7. Proofing Dough: Create a warm environment for the dough to rise by placing the bowl in an oven with the light on or on top of a warm appliance.

8. Testing for Doneness: To ensure the bread is fully baked, use a food thermometer to check the internal temperature. It should be about 190°F (88°C).

9. Serving Suggestions: Enjoy homemade bread fresh with butter, use it for sandwiches, or toast it for a crunchy snack.

10. Cost-Saving Tips: Buy flour and yeast in bulk when they are on sale. Using store-brand ingredients can also help reduce costs without sacrificing quality.

Are Bread Machines A Good Idea?

Bread machines have become a popular appliance in many households, and for good reason. They take a lot of the guesswork out of bread-making, offering a convenient and hands-off approach. With a bread machine, you can add your ingredients, select your settings, and let the machine do the work—from kneading the dough to baking the bread. This can be a real time-saver, especially for those with busy schedules. However, some purists argue that using a bread machine takes away from the traditional hands-on experience of bread-making. While you may lose the tactile satisfaction of kneading dough by hand, a bread machine can be a great tool for beginners or those who want fresh, homemade bread with minimal effort. Plus, many machines offer customizable settings, allowing you to experiment with different recipes and types of bread. In the end, whether a bread machine is right for you depends on your lifestyle and how much you enjoy the process of making bread from scratch.