I’ve created this simple, beginner-friendly bread recipe that uses just a handful of basic ingredients. I walk you through each step in a clear, approachable way so you can bake a delicious, golden loaf at home with confidence.

Easy Homemade Bread Recipe – Perfect for Beginners

Why I’ll Love This Recipe

I love how accessible and rewarding this recipe is. I only need pantry staples—flour, yeast, salt, sugar, water, and olive oil—and the process isn’t intimidating. Watching the dough rise, kneading it until it’s smooth, then baking it to a fragrant, golden perfection fills me with pride. Plus, I can easily customize the dough to suit my taste or dietary preferences.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 g strong white bread flour
7 g sachet of fast‑action yeast
1 teaspoon salt
1 tablespoon sugar
300 ml lukewarm water
3 tablespoons olive oil

Directions

I mix the flour, yeast, salt, and sugar together in a large bowl until evenly combined.
I make a well in the center and pour in the lukewarm water and olive oil.
I stir until a dough forms, then turn it out onto a floured surface and knead for about 10 minutes until it’s smooth and elastic.
I place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for around 1 hour or until doubled in size.
Meanwhile, I preheat the oven to 220 °C (about 428 °F).
After the first rise, I punch the dough down, shape it into a loaf, and place it on a baking tray. I cover it loosely with a cloth again and let it rise for another 30 minutes.
Then, I bake it in the oven for 25–30 minutes until it’s golden brown and hollow-sounding when tapped on the bottom.
Lastly, I let the bread cool on a wire rack before slicing.

Servings and timing

Yield: One standard loaf.
Preparation: ~15 minutes to mix and knead.
First rise: ~1 hour.
Second rise: ~30 minutes.
Baking: 25–30 minutes.
Total time: around 2 hours.

Variations

I enjoy experimenting with this dough. I often brush the baked loaf with melted butter for a softer crust. Sometimes I stir in extras like herbs, chopped nuts, cheese, or switch out the white flour for whole wheat or spelt for a different texture and flavor. If I want a softer loaf, I’ll brush the crust with butter after baking. If I’m short on time, I sometimes knead using a stand mixer for about 5 minutes instead of hand-kneading.

storage/reheating

Once cooled, I wrap the bread tightly in plastic or foil and keep it at room temperature for a couple of days. If I won’t use it quickly, I slice and freeze it, then toast slices straight from the freezer—no defrosting needed. To refresh older slices, I warm them in the oven for a few minutes until the crust crisps back up.

FAQs

Can I use whole wheat flour instead of white flour?

I can, but whole wheat flour absorbs more liquid, so I’ll usually add a little extra water to the dough to keep it soft and workable.

How do I know when the bread is done baking?

I look for a golden brown crust and a hollow sound when I tap the bottom. If I have a thermometer, I check that the internal temperature is around 200 °F (93 °C).

Can I brush the crust for a softer or shinier finish?

Yes—I love brushing my baked loaf with melted butter for softness. For a shinier crust, an egg wash does the trick beautifully before baking.

What if the dough doesn’t rise?

I always check that my yeast is fresh. If it’s older, I dissolve it in warm water with a pinch of sugar—if it bubbles, it’s still good. Also, I make sure the rising spot isn’t too cold; a slightly warm cabinet or near a heated area helps encourage a good rise.

Can I use a mixer to knead the dough?

Absolutely. I use a stand mixer with a dough hook to knead for about 5 minutes, and it works just as well—great when I’m short on time or want less mess.

Conclusion

I hope this article helps you feel confident in making homemade bread—it’s one of the most satisfying bakes. I love how flexible the recipe is; simple by design, yet easy to personalize and trust every step. Whether I’m enjoying a warm slice slathered with butter, toasting it for breakfast, or using it for hearty sandwiches, this loaf always reminds me why baking from scratch is so rewarding.