Classic Homemade Bread Recipe

Why This Classic Homemade Bread Works

You want bread you can bake at home — with simple ingredients, reliable results, and great texture. This recipe delivers. You’ll use flour, yeast, water, salt, sugar, and oil. No exotic ingredients. You’ll get a soft crumb, golden crust, and bread that slices well.

This bread works because it balances hydration and structure. It uses fresh yeast and correct water temperature. You knead to develop gluten, then let it rise in two stages. The result: consistent loaves every time.

Also, this topic matches keywords like “homemade bread,” “bread recipe from scratch,” and “easy bread recipe” — all of which attract searchers with high purchase intent. (According to industry keyword lists, “homemade bread” is among bread keywords with CPC ~ $0.27 globally)

Ingredients You Need

5 cups all-purpose or bread flour

2 ¼ teaspoons active dry yeast (one packet)

2 cups warm water (105-115 °F / 40-46 °C)

2 tablespoons sugar

2 tablespoons vegetable or canola oil

2 teaspoons salt

Optional:

1 tablespoon butter (to brush top)

½ cup whole wheat flour (replace part of all-purpose)

Equipment

Large mixing bowl

Measuring cups & spoons

Dough scraper or wooden spoon

Clean towel or plastic wrap

Two loaf pans

Oven

Cooling rack

Step-by-Step Instructions

1. Activate the yeast

Combine warm water and sugar. Add yeast. Stir gently. Wait 5–10 minutes until foamy. If nothing happens, your yeast is dead — start over.

2. Mix dry and wet

In a bowl, mix flour and salt. Add oil. Pour in yeast mixture. Stir until rough dough forms.

3. Knead the dough

Turn dough onto lightly floured surface. Knead 8–10 minutes, until dough is smooth and elastic. If using mixer, use dough hook on medium.

4. First rise

Place dough in a lightly oiled bowl, turning to coat all sides. Cover. Let it rise in a warm place until doubled in size (about 1 to 1½ hours).

5. Shape and pan

Punch down to release gas. Divide into two loaves. Shape each into loaf form. Place into greased loaf pans.

6. Second rise

Cover and let rise until dough domes about 1 inch above pan rim. This takes 30–45 minutes.

7. Bake

Preheat oven to 375°F (190°C). Bake 25–30 minutes until golden. Internal temp should reach ~190°F (88°C).

8. Cool

Remove loaves from pans. Cool on wire rack at least 30 minutes before slicing. If you slice too early, crumb will compress.

Tips to Improve Your Loaf

Use fresh yeast. It leads to stronger rise.

Water temperature is critical. Too hot kills yeast; too cold slows it.

Don’t overflour. Dough should feel slightly tacky.

Knead until elastic. You’ll feel the dough “pull back.”

Use a warm proofing spot (e.g. inside a shut oven with light).

Brush with melted butter when it comes out for softer crust.

For crisp crust, bake on bottom rack or place tray of water to create steam.

Store in cloth bag or bread box to avoid sogginess.

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Variations

You can add variants to appeal to different audiences and keywords:

Whole Wheat Classic Homemade Bread — replace 1 cup flour with whole wheat.

Herbed Bread — add 1 teaspoon dried herbs (rosemary, basil) and garlic powder.

No Knead Bread — mix and let rest overnight, bake in Dutch oven.

Artisan Loaf for Beginners — score top, increase bake temp last few minutes.

Serving Suggestions

Use slices for sandwiches.

Toast with butter or jam.

Serve with soup, stew, or chili.

Cube leftover for croutons or stuffing.

Make French toast with day-old slices.

Common Problems & Fixes

Problem	Likely Cause	Fix
Dense loaf	Under-kneaded or under-proofed yeast	Knead more, ensure yeast is active
Top browns too fast	Oven temperature high	Cover lightly with foil mid-bake
Bread too moist or gummy	Underbaked	Add 5–10 more minutes
Collapsed loaf	Overproofed	Reduce proof time, punch gently
Crack down loaf center	Dough too dry or high heat	Slightly more hydration, lower initial bake temp

Time Breakdown

• Prep: 15 minutes
• First rise: 1 to 1½ hours
• Second rise: 30 to 45 minutes
• Baking: 25 to 30 minutes
• Cooling: 30 minutes

Total: ~2 hr 45 min

Conclusion

This classic homemade bread recipe gives you reliable loaves with minimal fuss.

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