This homemade bread recipe is so easy and requires no fancy machines or expensive equipment. I will show you how to make your own homemade bread that is one hundred times better than the bread from the store. It’s also a lot healthier because it doesn’t contain any preservatives or artificial ingredients.
Ingredients
- Warm water
- Instant yeast or active yeast
- Sugar
- Salt
- Oil
- All purpose flour
egg wash (optional)
- 1 egg
- 1tbsp milk or water
This just gives your bread a golden crust
Do I need a stand mixer?
Absolutely not! you can totally make this with just a bowl and knead the dough by hand. The stand mixer will save you some time and energy but it is not necessary. I do however recommend investing in one if you do plan on baking often though.
What kind of oil do I use?
You can use any oil you like! I usually use vegetable oil because of its mild flavor and affordability but feel free to use avocado oil, coconut oi, or melted butter.
What is the difference between instant and active yeast?
Active dry yeast needs to be activated prior to use, while instant dry yeast describes any dry yeast that’s ready for use the instant you open the package. Active yeast needs to be mixed with a warm liquid and sugar and left to rest for 5-10 minuets. This is called “blooming” the yeast and it should start to form bubbles at the top. This is a sign that your yeast is good and activated.
Don’t throw away your stale bread!
Remember, homemade bread does not contain any preservatives so it will only last a few days. This is completely normal! Here are some uses for your stale bread:
- Bread crumbs
- Croutons
- Bread pudding
- French toast
How do I store my homemade bread?
I like to store mine in a freezer zip lock bag on my counter but you can store it in the fridge and it will last a few days longer. This bread also freezes well so you can make two loafs at a time and leave one in the freezer. When you are ready to eat it, leave it on the counter to defrost for an hour.
Other recipes you might like!
Homemade Bread Recipe
Equipment
- mixing bowl
- Stand mixer with dough hook optional
- 1 Loaf pan
Ingredients
- 1 cup warm water
- 2 tsp instant yeast or active dry yeast
- ¼ cup sugar
- 1 tsp salt
- ¼ cup oil
- 3 cups all purpose flour
Instructions
- In a large mixing bowl combine warm water and yeast and mix well.
- Next add the sugar, salt and oil and stir until combined.
- Add 3 cups of flour and mix until a soft dough is formed
- Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 15-20 minuets. This helps the flour absorb the ingredients.
- Knead the dough in a stand mixer with the dough hook for 5-6 minuets or until smooth and no longer sticky. You can also knead by hand for 7-10 minutes.
- After kneading the dough form it into a ball and place it into an oiled bowl and let it rise in a warm place for an hour or until doubled in size. I like to place it in my oven with the light on.
- Once the dough has risen, punch down the dough and place it onto a floured counter top. roll it out into a rectangle about the length of your loaf pan. Roll the dough into a log and place it into a greased loaf pan.
- tuck in any excess under the loaf and press the dough into the pan filling up any negative space.
- Cover the loaf with a cloth and let it rise for another 45 minuets or until the loaf reaches the top of the pan.
- Brush the top of the loaf with an egg wash and bake at 350 F for 35-40 minuets. If you want a softer crust, bake with another loaf pan on top for half the time and then bake uncovered the rest of the time.
- After baking take the loaf out of the pan and place it on a cooling rack.
- Brush the top with butter while its hot for a even softer sandwich bread crust.
- Let the bread cool completely before cutting.
- When completely cooled cut and enjoy! This bread is perfect for sandwiches, toast, or just by itself with some butter.
