Can I make this homemade bread recipe without a stand mixer?

Absolutely. This homemade bread recipe is designed to work with or without a stand mixer. Simply use a large bowl and a sturdy wooden spoon to mix, then knead by hand on a floured surface for 5–8 minutes until the dough becomes smooth and elastic.

Why didn’t my homemade bread rise properly?

If your bread didn’t rise, it’s most likely due to expired or inactive yeast. Always proof the yeast first — it should become foamy after 5–10 minutes. Other factors include cold water (which won’t activate the yeast) or adding too much flour, which can make the dough too dense to rise well.

Can I freeze the dough or baked bread?

Yes, this homemade bread is very freezer-friendly. You can freeze the dough after shaping it into loaves (before the second rise), or you can freeze the baked bread after cooling completely. Either option can be stored for up to 3 months and thawed for fresh, homemade taste anytime.

Homemade Bread – Best Recipe

Name: Homemade Bread
Prep time: 15 min
Cook time: 30 min
Total time: 3 h 45 min
Cuisine: American
Ingredients: 2 cups warm water (105-115°F): activates the yeast; 1 tablespoon active dry yeast: leavens the dough; 1/4 cup honey or granulated sugar: sweetens and feeds the yeast; 2 teaspoons salt: enhances flavor; 2 tablespoons vegetable or canola oil: adds moisture and tenderness; 4–5 1/2 cups all-purpose or bread flour: provides structure

Description

This easy homemade bread recipe creates two soft, fluffy loaves using just six basic pantry ingredients—no milk, butter, or eggs needed. Perfect for sandwiches, toast, or enjoying fresh out of the oven, it’s a foolproof bread recipe even beginner bakers can master.

Ingredients

Scale

2 cups warm water (105-115°F): activates the yeast
1 tablespoon active dry yeast: leavens the dough
1/4 cup honey or granulated sugar: sweetens and feeds the yeast
2 teaspoons salt: enhances flavor
2 tablespoons vegetable or canola oil: adds moisture and tenderness
4–5 1/2 cups all-purpose or bread flour: provides structure

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Instructions

In a large bowl or stand mixer, combine warm water, 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. Then add remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl.
Knead the dough for 5 minutes in a mixer (or 5–8 minutes by hand) until smooth and elastic.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1.5 hours).
Punch down the dough to release air, divide in two, and shape into loaves. Place in greased 9×5-inch pans.
Cover with greased plastic wrap or towel. Let rise again until dough is 1 inch above the pan (about 45–60 minutes).
Bake at 350°F for 30–33 minutes until golden brown and hollow-sounding when tapped.
Remove from pans and cool on a wire rack. Brush with butter if desired and let cool 15 minutes before slicing.

Notes

Ensure yeast is active by proofing it first; discard and restart if it doesn’t foam.
Don’t over-flour the dough; it should be slightly sticky for soft results.
Use bread flour for a chewier texture.
Freeze dough before second rise, or freeze baked loaves once cooled.
Brush loaves with melted butter after baking for a soft, flavorful crust.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Baking
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice (based on 24 slices total)
Calories: 202
Sugar: 3g
Sodium: 196mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 5g
Cholesterol: 0mg