I love this bread because it’s incredibly simple and dependable. I don’t need any special equipment, and the dough comes together quickly. It’s perfect for sandwiches, toast, or enjoying warm with butter, and it’s a great recipe whether I’m new to baking or just want an easy win.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
all-purpose flour dry yeast salt warm water
Directions
I start by adding the flour, yeast, and salt to a large bowl and mixing them together. I slowly pour in the warm water while stirring until a sticky, shaggy dough forms.
Once the dough comes together, I cover the bowl with a clean towel and let it rise in a warm spot until it doubles in size. After the rise, I turn the dough out onto a lightly floured surface and gently shape it into a loaf.
I preheat the oven and place the shaped dough onto a baking sheet or into a loaf pan. I bake it until the top is golden and the loaf sounds hollow when I tap the bottom. After baking, I let the bread cool slightly before slicing so the inside sets properly.
Servings and Timing
This recipe makes one large loaf or two smaller loaves. Prep time is about 5 minutes. Rise time is approximately 1½ to 2 hours. Bake time is about 35 minutes. Total time is around 2 hours.
Variations
I sometimes add dried herbs or garlic powder for a savory loaf. When I want something sweeter, I mix in a little honey or sugar, or add raisins and cinnamon. Seeds or nuts are also great additions when I want extra texture.
Storage/Reheating
I keep the bread at room temperature in a bread bag or airtight container for up to 3 days. To refresh it, I warm slices in the toaster or place the loaf in the oven for a few minutes to bring back the crust and softness.
FAQs
Do I need a mixer to make this bread?
No, I mix everything by hand, and it turns out perfectly.
What temperature should the water be?
I use warm water that feels comfortable to the touch, not hot.
Can I use whole wheat flour?
I sometimes replace part of the flour with whole wheat, adjusting the water as needed.
How do I know when the dough has risen enough?
I look for the dough to double in size and feel light and airy.
Why is my dough sticky?
A sticky dough is normal and helps create a soft interior.
Can I freeze this bread?
I slice the loaf and freeze it so I can grab slices as needed.
Can I add seeds or nuts?
Yes, I fold them in after the first rise for even distribution.
What if my kitchen is cold?
I let the dough rise in a slightly warm oven or near a warm appliance.
How do I get a crisp crust?
I bake until deeply golden and let the loaf cool uncovered.
When can I slice the bread?
I wait until it’s slightly cooled so the crumb sets properly.
Conclusion
This easy homemade bread is a recipe I come back to because it’s simple, comforting, and always rewarding. With just a few ingredients and minimal effort, I get fresh bread that tastes homemade in the best possible way.
