Classic Homemade Bread is the kind of recipe every kitchen should have—simple, reliable, and deeply satisfying. With a soft, tender crumb and a lightly golden crust, this loaf is perfect for sandwiches, toast, or enjoying warm with butter straight from the oven. It’s old-fashioned bread made the way it should be: a few basic ingredients, a little patience, and a lot of heart.
Once you bake this loaf, store-bought bread just won’t compare.
Yield and Timing
This recipe makes 1 standard loaf (10–12 slices).
Prep time 15 minutes · Rise time 1½–2 hours · Bake time 30–35 minutes.
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water (110°F / 43°C)
- 2 tablespoons granulated sugar
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
Preparation
In a large bowl, dissolve the yeast and sugar in the warm water. Let it sit for 5–10 minutes, until foamy—this means the yeast is active.
Add the olive oil (or butter), salt, and 2 cups of the flour. Stir until combined. Gradually add the remaining flour until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should be slightly tacky but not sticky.
Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean towel and let rise in a warm place for 1–1½ hours, or until doubled in size.
Punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes, until the dough rises just above the rim of the pan.
Baking
Preheat your oven to 375°F (190°C).
Bake the bread for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent loosely with foil.
Remove from the pan and let cool on a wire rack before slicing.
Serving Suggestions
Enjoy Classic Homemade Bread warm with butter, honey, or jam. It’s perfect for sandwiches, grilled cheese, French toast, or simply toasted with a little salt and butter.
Storage and Freezing
Store the loaf wrapped at room temperature for up to 3 days.
Freeze sliced bread for up to 2 months—just toast straight from the freezer.
Why This Bread Never Fails
This recipe works because it’s balanced and forgiving. The sugar feeds the yeast, the oil keeps the crumb soft, and proper kneading builds structure. It’s bread the way it’s always been made—simple, nourishing, and meant to be shared.
Classic Homemade Bread isn’t just a recipe—it’s a skill worth keeping.
Enjoy !!
