This homemade bread is soft, fluffy, and wonderfully simple, made with just a handful of pantry staples. It bakes into two beautiful loaves with a tender crumb and lightly golden crust, making it perfect for sandwiches, toast, or serving warm with jam.
Why You’ll Love This Recipe
This bread recipe is ideal for both beginners and experienced bakers because it uses simple ingredients and straightforward steps. There is no need for milk, eggs, or complicated techniques, yet the result is a dependable, bakery-style loaf every time. It is versatile enough for everyday sandwiches, toast at breakfast, or serving alongside soups and stews. It also freezes well, which makes it a practical recipe to keep on repeat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups warm water (105 to 115°F / 474 g)
1 tablespoon active dry yeast
1/4 cup honey (85 g) or 1/4 cup granulated sugar (50 g)
2 teaspoons salt
2 tablespoons canola oil or vegetable oil (30 ml)
4 to 5 1/2 cups all-purpose flour or bread flour (500 to 688 g)
Optional for finishing:
A little butter for brushing the tops after baking
Directions
Add the warm water to a large mixing bowl or the bowl of a stand mixer. Stir in the yeast and a small pinch of the honey or sugar. Let it sit for 5 to 10 minutes, until the mixture looks foamy and bubbly. This step confirms that the yeast is active.
Add the remaining honey or sugar, salt, oil, and 3 cups of the flour. Mix until combined.
Add 1 more cup of flour and mix again. Continue adding more flour, 1/2 cup at a time, until the dough starts pulling away from the sides of the bowl. The dough should feel smooth and elastic. It should be slightly tacky to the touch, but not overly sticky.
Knead the dough for 4 to 5 minutes in a stand mixer on medium speed, or knead by hand on a lightly floured surface for 5 to 8 minutes.
Lightly grease a large bowl with oil or cooking spray. Place the dough in the bowl and turn it once so the surface is lightly coated. Cover with a clean towel or plastic wrap and let it rise in a warm place for about 1 1/2 hours, or until doubled in size.
Grease two 9×5-inch loaf pans. If desired, line the bottoms with a small strip of parchment paper for easier removal.
Punch the dough down well to release air bubbles. Divide it into two equal pieces. Shape each piece into a loaf and place them into the prepared pans.
Cover the pans loosely with a towel or lightly greased plastic wrap. Let the dough rise again for 45 minutes to 1 hour, until the tops are about 1 inch above the rims of the pans.
Preheat the oven to 350°F. Bake the loaves for 30 to 33 minutes, until the tops are golden brown and the loaves sound hollow when tapped.
Remove the bread from the pans and place on a wire rack. Brush the tops with a little butter if desired. Let the bread cool for at least 10 to 15 minutes before slicing.
Servings and timing
Servings: 24 slices
Prep time: 15 minutes
Cook time: 30 minutes
Rise time: 3 hours
Total time: 3 hours 45 minutes
Yield: 2 loaves
Variations
Cinnamon swirl bread: After the first rise, roll each half of dough into a rectangle. Mix 1/4 cup sugar with 2 teaspoons ground cinnamon and sprinkle it over the dough, leaving a small border around the edges. Roll tightly into logs, pinch the seams closed, place in loaf pans, and continue with the second rise.
Raisin bread: Add 2 cups raisins to the dough during mixing, then shape and bake as directed. For a cinnamon-raisin version, combine the raisin addition with the cinnamon swirl filling.
Dinner rolls: Divide the dough into smaller equal portions instead of shaping into loaves. Arrange in a greased baking dish, let rise until puffy, then bake until golden.
Breadsticks: Shape portions of dough into long strips, let rise briefly, and bake until lightly golden.
Storage/Reheating
Once the bread has cooled completely, store it in an airtight container or sealed bread bag at room temperature for 2 to 3 days. For slightly longer storage, keep it in the refrigerator for up to 5 days.
For freezing baked bread, wrap each loaf well and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator before serving.
To freeze unbaked shaped dough, place it in loaf pans, wrap tightly, and freeze for up to 3 months. Thaw at room temperature, let it complete the second rise, then bake as directed.
To reheat, warm slices in a toaster or toast them lightly in a skillet. For part of a loaf, wrap it in foil and warm it in a low oven until heated through.
FAQs
Can I use bread flour instead of all-purpose flour?
Yes. Bread flour works very well in this recipe and gives the loaf a slightly chewier texture.
Can I use sugar instead of honey?
Yes. You can use either 1/4 cup honey or 1/4 cup granulated sugar with good results.
What should the dough feel like?
The dough should be smooth, elastic, and just a little tacky. It should not feel dry or overly sticky.
Why didn’t my bread rise properly?
The most common reason is inactive yeast. If the yeast does not foam during the proofing step, it likely is no longer active and should be replaced.
Can I make this bread without a stand mixer?
Yes. A stand mixer is helpful, but you can mix the dough in a bowl and knead it by hand.
Can I make the dough ahead of time?
Yes. After kneading, place the dough in a covered container and refrigerate it for up to 1 day before shaping and baking.
How do I know when the bread is fully baked?
The top should be golden brown, and the loaf should sound hollow when tapped gently.
Can I brush the tops with butter?
Yes. Brushing the hot loaves with butter gives the crust a softer finish and adds extra flavor.
Can I freeze the finished bread?
Yes. Let the loaves cool completely, wrap them well, and freeze for up to 3 months.
How do I get soft sandwich-style bread?
Avoid adding too much flour. The dough should stay slightly tacky, which helps create a softer, lighter loaf.
Conclusion
This homemade bread is a reliable, easy recipe that delivers soft, flavorful loaves with minimal ingredients and no complicated steps. Whether you use it for sandwiches, toast, or simply enjoy it warm from the oven, it is the kind of classic recipe that quickly becomes a regular part of your kitchen routine.
Soft and fluffy homemade bread made with simple pantry ingredients, baked into two golden loaves with a tender crumb that are perfect for sandwiches, toast, or serving warm with butter and jam.
Ingredients
2 cups warm water (105–115°F / 474 g)
1 tablespoon active dry yeast
1/4 cup honey (85 g) or granulated sugar (50 g)
2 teaspoons salt
2 tablespoons canola oil or vegetable oil (30 ml)
4 to 5 1/2 cups all-purpose flour or bread flour (500–688 g)
Butter for brushing tops after baking (optional)
Instructions
Add warm water to a large mixing bowl or stand mixer bowl. Stir in yeast and a pinch of the honey or sugar. Let sit for 5–10 minutes until foamy.
Add the remaining honey or sugar, salt, oil, and 3 cups of flour. Mix until combined.
Add another cup of flour and continue mixing. Gradually add more flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl and feels smooth and elastic.
Knead the dough for 4–5 minutes in a stand mixer or 5–8 minutes by hand on a lightly floured surface.
Place the dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm place for about 1 1/2 hours until doubled in size.
Grease two 9×5-inch loaf pans and line bottoms with parchment if desired.
Punch down the dough and divide into two equal pieces. Shape each into a loaf and place into prepared pans.
Cover loosely and let rise again for 45–60 minutes until tops rise about 1 inch above the pan rims.
Preheat oven to 350°F (175°C).
Bake loaves for 30–33 minutes until golden brown and hollow-sounding when tapped.
Remove from pans and place on a wire rack. Brush tops with butter if desired and cool at least 10–15 minutes before slicing.
Notes
Bread flour creates a slightly chewier texture than all-purpose flour.
The dough should feel smooth and slightly tacky, not dry or sticky.
Do not add too much flour to maintain a soft crumb.
Allow the bread to cool before slicing for the best texture.
Butter brushed on top softens the crust and adds flavor.
