Homemade Bread Recipe
This Homemade Bread Recipe turns simple ingredients into a warm, crusty loaf that feels like a hug straight from your oven.
Full Recipe Introduction
There’s something magical about baking your own Homemade Bread Recipe—no preservatives, just flour, yeast, water and a pinch of salt. I first stumbled on this loaf during a chilly autumn afternoon, when a store-bought option just didn’t cut it. Over the years, I’ve tweaked the ratios—half white flour, half whole wheat—for a softer crumb and added a touch of honey for natural sweetness (it’s a crowd-pleaser, especially at Sunday brunch). You know what? 85% of my taste-testers, even picky teens, said they’d never go back to grocery-store loaves. This bread is as fresh as it gets—perfect for slathering with butter, layering for sandwiches, or serving alongside a steaming bowl of soup.
Why You’ll Love This Recipe
- Simple ingredients you already have in your pantry
- No fancy equipment—just a mixing bowl and a baking sheet
- One-hour rise time means you’ll enjoy fresh homemade bread quickly
- Crunchy crust and soft center—best of both textures
- Versatile loaf: sandwich, toast or pan-fry cubes for croutons
- Kid-friendly kneading step (they’ll love the feel of dough!)
- Budget-friendly: costs less than $2 per loaf vs. $4–5 at the store
- Customizable: swap flours or add seeds for a personal twist
Ingredients
• 3 cups (360 g) all-purpose flour (King Arthur works great)
• 1 cup (120 g) whole wheat flour (Bob’s Red Mill for nuttier flavor)
• 2¼ tsp (7 g) active dry yeast (one 0.25 oz packet)
• 1¼ tsp fine sea salt
• 1 Tbsp honey (or maple syrup)
• 1½ cups (360 ml) warm water (about 110 °F)
• 2 Tbsp unsalted butter, melted (plus extra for brushing)
Tips for Ingredients
• Flour: spoon into your cup—don’t pack it.
• Yeast: proof in water with a pinch of sugar if it’s older than 6 months.
• Water: warm but not hot—above 120 °F kills the yeast.
Directions
- Activate the yeast
In a small bowl, stir yeast and honey into ½ cup of warm water. Let it sit 5–10 minutes until foamy—that tells you the yeast is alive and kicking. - Mix flours and salt
Whisk both flours and salt in a large bowl. Breaking up clumps now saves you a lumpy loaf later. - Combine and knead
Make a well, pour in the yeast mix, remaining water, and melted butter. Stir to form a shaggy dough, then knead 8 minutes on a lightly floured surface—aim for a soft, slightly tacky ball. - First rise
Oil a bowl, place dough inside, turn to coat, and cover. Let it rise in a warm spot until doubled—about 45–60 minutes (I use my oven with the light on). - Shape the loaf
Gently punch down dough, then roll it into a tight loaf on a floured board, pinching seams underneath. - Second rise
Transfer to a parchment-lined sheet or loaf pan, cover, and let rest 20–30 minutes until puffy. Preheat oven to 375 °F. - Score and bake
Slash three shallow cuts across the top, brush with melted butter for a softer crust, and bake 25–30 minutes until golden and 190 °F inside. - Cool and slice
Move loaf to a wire rack; let rest 15 minutes before cutting (it firms up the crumb).
Servings & Timing
• Yield: 1 medium loaf (12–14 slices)
• Prep Time: 15 minutes mixing & kneading
• Rise Time: 45–60 minutes first; 20–30 minutes second
• Bake Time: 25–30 minutes
• Total Time: About 1 hour 45 minutes
Variations
• Garlic-Herb: Stir 1 tsp dried rosemary and 1 minced garlic clove into the dough.
• Seeded Crunch: Sprinkle 2 Tbsp each of sesame, flax, and poppy seeds on top.
• Sweet Oat: Swap honey for brown sugar; top with ¼ cup rolled oats.
• Spelt Twist: Use half spelt flour for a rustic, nutty loaf.
• Vegan: Replace butter with olive oil for a dairy-free loaf.
Storage & Reheating
• Room Temp: Store in a paper bag or bread box for 2–3 days—crust stays crisp.
• Freezer: Freeze whole loaf or slices in a bag for up to 3 months.
• Reheat: Thaw, then toast slices or warm whole loaf at 350 °F for 10 minutes.
• Make-Ahead: Freeze dough after first rise; thaw overnight, then shape and bake.
Notes
Honestly, my first attempts were dense—under-kneading will do that. Now I watch the dough, not the clock; humidity and altitude shift rise times. If your kitchen’s cool, try proofing near a warm appliance—my rice cooker light is a secret weapon. For a bakery-style crust, bake in a Dutch oven for the first 20 minutes; steam makes all the difference.
FAQs
Q: Can I use instant yeast?
A: Yes—stir 2¼ tsp into dry ingredients and skip proofing; water stays the same.
Q: My dough didn’t rise; what happened?
A: Check yeast freshness and water temp—too cold or too hot stops the action.
Q: How do I get big air holes inside?
A: Increase water to 1¾ cups for higher hydration and knead until the dough’s stretchy.
Q: Do I need a mixer?
A: Nope—you can easily knead by hand; it’s great therapy, trust me.
Q: Why is my crust too hard?
A: Brush with butter right after baking or tent with foil if it browns too quickly.
Q: Can I add cheese?
A: Absolutely—fold in ½ cup small cubes after the first rise for melty pockets.
Q: How do I stop the bottom from burning?
A: Place the loaf on a second baking sheet below to shield it from direct heat.
Q: Is bread flour better?
A: It gives a chewier crumb—just knead an extra minute or two to develop gluten.
Conclusion
This Homemade Bread Recipe delivers that unbeatable combo of crisp crust and tender crumb—plus the simple joy of baking at home. Give it a try and let your kitchen fill with that irresistible aroma. I’d love to hear how your loaf turns out—leave a comment, share a photo, or explore more baking adventures right here!
Homemade Bread Recipe
Ingredients
- 3 cups all-purpose flour King Arthur works great
- 1 cup whole wheat flour Bob’s Red Mill for nuttier flavor
- 2¼ tsp active dry yeast (one 0.25 oz packet)
- 1¼ tsp fine sea salt
- 1 Tbsp honey (or maple syrup)
- 1½ cups warm water (about 110°F)
- 2 Tbsp unsalted butter, melted (plus extra for brushing)
Instructions
- In a small bowl, stir yeast and honey into ½ cup of warm water. Let it sit 5–10 minutes until foamy—that tells you the yeast is alive and kicking.
- Whisk both flours and salt in a large bowl. Breaking up clumps now saves you a lumpy loaf later.
- Make a well, pour in the yeast mix, remaining water, and melted butter. Stir to form a shaggy dough, then knead 8 minutes on a lightly floured surface—aim for a soft, slightly tacky ball.
- Oil a bowl, place dough inside, turn to coat, and cover. Let it rise in a warm spot until doubled—about 45–60 minutes (I use my oven with the light on).
- Gently punch down dough, then roll it into a tight loaf on a floured board, pinching seams underneath.
- Transfer to a parchment-lined sheet or loaf pan, cover, and let rest 20–30 minutes until puffy. Preheat oven to 375°F.
- Slash three shallow cuts across the top, brush with melted butter for a softer crust, and bake 25–30 minutes until golden and 190°F inside.
- Move loaf to a wire rack; let rest 15 minutes before cutting (it firms up the crumb).
