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4.94 from 15 votes

Best Homemade Bread Recipe

This homemade bread recipe is easy to make and can be made in one bowl!
Prep Time20 mins
Cook Time30 mins
Resting Time1 hr 30 mins
Total Time50 mins
Course: Side Dish
Cuisine: bread
Servings: 2 9x5 loaves
Calories: 144kcal

Ingredients

  • 2 cups warm water 110 degrees F/45 degrees C
  • 1/4 cup white sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1/4 cup vegetable oil
  • 6 cups 720 grams bread flour

Instructions

  • In the bowl of your stand mixer, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  • Add in the vegetable oil.
  • Add in the flour (it’s best to measure by weight).
  • Add in the salt (this is done last so as not to kill the yeast)
  • With the dough hook attachment, knead dough (start out with the mixer on low until the flour has been incorporated then increase speed to medium high until smooth and the dough comes away from the bowl (this may take a few minutes).
  • Spray the top of the dough with cooking spray and turn over the dough. Spray the top of the dough. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  • Punch dough down. Knead for a few minutes (I do this right in the bowl), and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes (to 1 hour depending on kitchen temperature) dough should bounce back when touched, and be slightly higher than the pan (about 1 inch higher).
  • Bake at 350 degrees F (175 degrees C) for 30 minutes.

Notes

  • Tools: 9x5 loaf pan |Stand Mixer | Digital Thermometer |Bread Knife
  • Make sure the water is at the correct temperature before adding your yeast. If it's too hot it will kill the yeast. If it's too cold, the yeast will not become active. I recommend using a digital thermometer be the most accurate.
  • You want to see the yeast getting all foamy before you add in the rest of the ingredients. If it doesn't then the water temperature may have been too hot, or too cold, or your yeast may  have been expired.
  • Use active dry yeast, not instant or rapid rise yeast. For a complete run down on yeast, read this post.
  • Measure your flour accurately. I use a kitchen scale for this recipe so I can ensure I am exact. If you don't have one, then you want to fluff up the flour first. Then spoon the flour into your cup and level with a flat edge. For a complete how and why you need to measure your flour accurately read this post.
  • Add your salt last. Salt can actually kill the yeast so make sure you add the salt last so it is not in direct contact with the yeast.
  • To know if you have kneaded enough conduct the windowpane test. This is where you take a piece of dough and stretch it. If the dough stretches so you can see through it like a "windowpane" then it has been kneaded long enough. If it tears, keep kneading.
  • Make sure to spray the dough and flip it over and spray it again before it's allowed to rise. No need for a second bowl here.
  • The dough should take about an hour to rise but that will depend on the temperature of your kitchen. If it's colder than 65 degrees it may take a bit longer.
  • I knead the dough in the bowl for a few seconds before dividing it half or you can do this on the counter.
  • To test for doneness, you can insert a digital thermometer and if it registers 190°F then the bread is done.
  • Make sure the bread has cooled completely before you attempt to slice it!
  • For more help in making homemade yeast bread recipe, read this post!

Nutrition

Serving: 1slce | Calories: 144kcal | Carbohydrates: 26.2g | Protein: 3.5g | Fat: 2.6g | Saturated Fat: 0.5g | Sodium: 149mg | Potassium: 49mg | Fiber: 1g | Sugar: 2.2g