Ever blamed your sad supermarket loaf for soggy sandwiches? Those days are gone. Welcome to the easy homemade bread recipe that’ll blow your mind—and elevate your toast. A simple loaf that’s soft, crusty, and zero effort. Ready to impress yourself?
Picture this: you wake up craving fresh toast, peek at your bread box, and sigh. Then you bake this easy homemade bread recipe, and BAM—your kitchen smells like a bakery, your toaster pops perfection, and you’re basically a hero. Want to keep buying pre-sliced nonsense? Didn’t think so.
Why this easy homemade bread recipe is awesome
- Ridiculously soft yet crusty enough for avo toast.
- Beginner-friendly—seriously, if you can stir, you can bake this.
- Budget win—flour + yeast = therapy loaf on a dime.
- Everyone swoons—guests think you’re a culinary wizard.
Bake it once and get ready for “so, where’d you get this bread?” every time.
Ingredients
- 3 cups all-purpose flour
- 1½ tsp salt
- 2¼ tsp active dry yeast (1 packet)
- 1 Tbsp sugar or honey
- 1¼ cups warm water (105–115 °F)
- 2 Tbsp olive oil (or melted butter)
Substitutions:
- GF? Use 1:1 GF flour + 1 tsp xanthan gum.
- Want a butter loaf? Use melted butter instead of oil.
- No sugar? Skip or sub with maple syrup.
Tools & kitchen gadgets used
- Mixing bowl – main stage
- Whisk & rubber spatula – mix-it-up tools
- Measuring cups/spoons – precise results
- Stand mixer with hook (optional) – for lazy kneading
- 9×5″ loaf pan – sandwich-ready shape
- Bench scraper – super helpful for dough dividing
- Kitchen towel or plastic wrap – cozy rises
- Pastry brush – glossy top
- Cooling rack – crisp bottom finish
Pro tip: grab a stand mixer, loaf pan, and scraper from Amazon to nail it.
Step-by-Step Instructions
- In a bowl, whisk flour, salt, yeast, and sugar.
- Add warm water and olive oil; stir until shaggy dough forms.
- Knead by hand ~8 mins or mixer ~5 mins until smooth and elastic.
- Place dough in a greased bowl, cover, and rise 1 hr until doubled.
- Gently punch down dough, shape into a loaf, and place in pan.
- Cover again and rise 45 mins until the dough peeks over the pan edge.
- Preheat oven to 375 °F. Brush top with oil.
- Bake 25–30 mins until golden brown and hollow-sounding.
- Cool in pan 10 mins, then finish on rack before slicing.
Calories & Nutritional Info (Per slice, 12 slices)
- Calories: ~160
- Carbs: 28 g
- Protein: 4 g
- Fat: 4 g
- Fiber: 1 g
- Sugar: ~2 g
Note: Use whole wheat flour for more fiber.
Common Mistakes to Avoid
- Water too hot? Kills yeast. Keep under 115 °F.
- Under-kneading? Dough stays sticky and flat loaf.
- Skipping second rise? Leads to dense, school-meal-slice bread.
- Not brushing top? Loaf looks dull and crusty.
- Slicing hot? Crumb collapse city—use patience.
Variations & Customizations
- Herb & Garlic Loaf: Stir in minced garlic + herbs in step 2.
- Honey Oat Bread: Swap ¼ cup flour for oats + 2 Tbsp honey.
- Cheddar Jalapeño Bread: Fold in cheese and diced jalapeños.
- Whole Wheat Swap: Use 1 cup whole wheat flour for nutty flavor.
FAQ Section
- Can I freeze the bread?
Yes—cool, wrap well, freeze up to 3 months. Toast to thaw. - Can I use instant yeast?
Yes—just mix it with dry ingredients, skip proofing. - Why is my bread too dense?
Likely under-kneaded or under-risen—knead well, rise fully. - Store-bought vs homemade shelf life?
Homemade lasts 3–4 days; freeze for longer. - Can I bake in a Dutch oven?
Sure—skip the pan and bake covered 20 min, uncovered 10 min. - Is it vegan?
Yep—just use oil and plant-based sugar substitute. - How to get a crispier crust?
Place a tray of hot water in oven for steam or bake 5 mins longer.
Final Thoughts
Congrats, you just made real bread, no store drama required. This easy homemade bread recipe is a cozy win—soft inside, crusty outside, and soul-satisfying. Snap a crumb shot, say goodbye to blah pre-sliced loaves, and tag me in your bakery-level success. You just unlocked bread boss mode.