The Best Homemade Bread Recipe (2024)

This is the best homemade sandwich bread recipe. And it can all be made in one bowl. This recipe makes 2 loaves. Perfect for eating one now and freezing one for later!

Oh my word. Homemade bread. Is there anything better?

Seriously I don’t think there is. And when a loaf of homemade bread is easy like this one and can be made in one bowl. I’m telling you before you know it you will be skipping past the bread aisle with a smug look in your face next time.

I’m going to tell you all my tips and tricks to rock out the best homemade bread recipe evvvvvvvvvvah.

This recipe is one of 60+ Home Baking Projects To Try!

What Are The Ingredients For Homemade Bread?

Here’s the thing. Homemade bread is just so simple. Because it only takes a few ingredients that I’m going to put next paycheck on that you have in your pantry.

• Bread Flour (this gives it great texture, but you can substitute all purpose if you need to)
• Active Dry Yeast – or you can use instant yeast (you can just add that right to the bowl)
• Vegetable Oil (or any neutral flavored oil will work well here such as canola oil)
• Warm Water (between 105-110°F)
• Salt
• Granulated White Sugar

That’s it! Told you homemade bread is easy.

How To Make The Best Homemade Bread – Step By Step

Step 1 – Proof Your Yeast

Start by proofing your yeast in your mixing bowl. You want to add the water, sugar, and your active dry yeast. Let this mixture sit for about 10 minutes to allow the yeast to get foamy.

Step 2 – Then add in the vegetable oil, flour and salt.

Add the salt last.

Step 3 – Knead the dough

This step will take about 10 minutes. I start the stand mixer on low with the dough hook attachment. Once a dough has come together, then turn the mixer up to high. Just be careful your mixer might try to leap off the counter!

Step 4 – Let the dough rise.

Spray the dough and flip it over and spray it again. Then cover it again to let it rise for an hour.

Step 5: Then gently push the dough down.

Just simply make a fist and gently push down into the dough to deflate the dough a bit. And then remove the dough onto a lightly floured surface.

Step 6: Then it’s time to divide the dough in half. And shape into a greased loaf pan.

For the shaping I don’t fuss too much. All I do is flatten the dough into a rectangle, about as wide as my loaf pan. Then roll the dough up, lengthwise like a log, with seam side down and tucking the ends under. You need to let these rise for another 45 minutes to an hour (time may vary due to your kitchen temperature).

See Also

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Step 7: Then let the bread cool on a cooling rack before slicing.

Recipe Tips

• Check the water temperature. Make sure the water is at the correct temperature before adding your yeast. If it’s too hot it will kill the yeast. If it’s too cold, the yeast will not become active. I recommend using a digital thermometer be the most accurate.
• Look for that foam! You want to see the yeast getting all foamy before you add in the rest of the ingredients. If it doesn’t then the water temperature may have been too hot, or too cold, or your yeast may have been expired.
• Use the right kind of yeast. Use active dry yeast, not instant or rapid rise yeast. I highly recommend getting your hands on Red Star yeast if you can. Their yeast is by far superior to any I’ve used! For a complete run down on yeast, different types of yeast.
• Measure your flour accurately. I use a kitchen scale for this recipe so I can ensure I am exact. If you don’t have one, then you want to fluff up the flour first. Then spoon the flour into your cup and level with a flat edge. For a complete how and why you need to measure your flour accurately read this post on how to measure your flour accurately.
• Add your salt last. Salt can actually kill the yeast so make sure you add the salt last so it is not in direct contact with the yeast. You can read more here about the role of salt in baking.
• Do the windowpane test. To know if you have kneaded enough conduct the windowpane test. This is where you take a piece of dough and stretch it. If the dough stretches so you can see through it like a “windowpane” then it has been kneaded long enough. If it tears, keep kneading.
• Spray and flip! Make sure to spray the dough and flip it over and spray it again before it’s allowed to rise. No need for a second bowl here.
• Let it rise, baby. The dough should take about an hour to rise but that will depend on the temperature of your kitchen. If it’s colder than 65 degrees it may take a bit longer.
• Check that temperature. To test for doneness, you can insert a digital thermometer and if it registers 190°F then the bread is done.
• Be patient, my friend. Make sure the bread has cooled completely before you attempt to slice it!

For more help in making homemade yeast bread recipe, read this post!

Ingredient Substitutions

First of, let me state I don’t always like making substitutions if I can help it. But with that being said, sometimes it’s just necessary to substitute. If you do, please be aware you might not always get the same results.

Water Vs. Milk

This recipe calls for water and not milk. If you used milk, it would add more richness and creating a softer texture. But keep in mind, the rise time would increase. And when you check for doneness, you want to look for a higher temperature, about 205°F.

Bread Flour Vs. Other Flours

I love using bread flour in this recipe. It gives great structure and chew. But if you don’t have bread flour, you can use all purpose flour to make it. The desired texture and chew won’t be the same. It may be a bit softer of a dough to work with as well.

If you want to use whole wheat flour try my Whole Wheat Sandwich Bread. I recommend using white whole wheat flour. White whole wheat flour is 100% whole wheat but is a softer wheat kernel than 100% whole wheat.If you only have regular 100% whole wheat flour, I recommend then using half bread (or AP) flour mixed with half whole wheat flour.

Oil Vs. Melted Butter

You can definitely use butter instead of oil. It will provide greater flavor, so why not try it? Just make sure the melted butter has cooled slightly so it doesn’t kill the yeast.

White Sugar Vs. Honey

I used regular sugar, but honey can definitely be used in place. You can substitute them interchangeably. Just keep in mind, the type of honey you use could add a floral note to the final bread.

Instant Dry Yeast Vs. Active Dry Yeast

I used active dry yeast. Now as late, I have read you can add active dry yeast directly to your bowl just like instant yeast. You do not need to proof it anymore before hand. I still like to proof it first before proceeding with the rest of the recipe. This also ensure the yeast is alive and I’m not wasting a ton of time.

You can use instant yeast instead. Instant yeast you can just add directly to the bowl. No need to proof it before hand. Using instant yeast will decrease your rising times.

Homemade Bread FAQ’s

Bread Recipes To Try:

• Monkey Bread
• Cinnamon Roll Recipe
• World’s Best Dinner Rolls
• Challah Bread

If you try this recipe, let me know by leaving me a comment and star rating below! And don’t forget…

You can also get my FREE guide on how to freeze bread below!