There’s nothing quite like the aroma of freshly baked homemade bread filling your kitchen, warm and inviting. This recipe delivers a golden, crusty exterior with a soft, pillowy interior that’s perfect for slicing or tearing apart. With just 30 minutes of prep and 25 minutes of baking, you’ll create a loaf that’s both hearty and wholesome, packed with 12g of protein per slice. The 2-hour rising time ensures a light, airy texture that’s worth every minute of patience.
Each bite offers a satisfying chew, with subtle sweetness and a hint of nuttiness from the whole grains. Whether slathered with butter or enjoyed on its own, this bread is a comforting staple that nourishes and delights. Perfect for sandwiches, toast, or simply savoring warm from the oven, it’s a timeless treat you’ll want to make again and again.
Ingredients for Homemade Bread
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ¼ cups (300 ml) water
- ¼ cup (60 ml) whole milk (can substitute with water or plant-based milk)
- 2 Tablespoons + 1 teaspoon granulated sugar (divided)
- 2 teaspoons salt
- 2 Tablespoons butter, softened and cut into 4 pieces (can substitute with oil)
- 4 – 5 cups (500-625 g) bread flour or all-purpose flour (adjust as needed for dough consistency)
Step-by-Step Instructions
- Heat liquids: Combine milk and water in a microwave-safe container or saucepan. Heat until the mixture reaches 105-115°F (40-46°C). Stir well to ensure even temperature.
- Activate yeast: Pour the warm liquid into a large bowl or stand mixer bowl. Add yeast and 1 teaspoon of sugar. Stir and let sit for 5 minutes until foamy. (If it doesn’t foam, discard and start over.)
- Mix dough: Add the remaining sugar, salt, butter, and 2 cups (250g) of flour. Stir until combined. Gradually add more flour, mixing well after each addition, until the dough forms a ball and pulls away from the bowl. It should be slightly tacky but not sticky.
- Knead dough: Transfer dough to a clean surface and knead for 5-10 minutes until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 3-5 minutes.)
- First rise: Place dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape loaf: Transfer dough to a floured surface and deflate it. Roll into an 8×12” rectangle, then tightly roll into a log. Pinch the seam and tuck the ends under. Place in a greased 9×5” bread pan.
- Second rise: Cover with a towel and let rise until the loaf is 0.5-1” above the pan edge (about 1 hour). Preheat oven to 400°F (200°C) during this time.
- Bake: Score the top of the loaf with a serrated knife if desired. Bake for 25 minutes, or until golden brown and hollow-sounding when tapped.
- Cool: Invert the loaf onto a cooling rack. Let cool slightly before slicing and serving.
Perfect Pairings: Serving Suggestions
This homemade bread is incredibly versatile and pairs well with a variety of dishes. Serve it warm with a pat of butter or drizzle with honey for a simple treat. It’s also perfect for sandwiches, toast, or as a side to soups and stews. For a special touch, try dipping slices in olive oil and balsamic vinegar.
Keep It Fresh: Storage and Reheating Tips
Store your bread in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, slice and freeze in a resealable bag for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10 minutes, or toast slices directly from the freezer.
Mix It Up: Recipe Variations
Customize your bread by adding herbs like rosemary or thyme to the dough for a savory twist. For a sweeter option, mix in raisins or cinnamon sugar before rolling the dough into a log. You can also experiment with different flours, such as whole wheat or rye, for a unique flavor and texture.
Time-Saving Tricks for Busy Bakers
If you’re short on time, let the dough rise in a slightly warmed oven (turned off) to speed up the process. Alternatively, prepare the dough the night before and let it rise slowly in the fridge overnight. In the morning, shape, let it come to room temperature, and bake as directed.
Essential Equipment for Bread-Making Success
While this recipe can be made by hand, a stand mixer with a dough hook attachment makes kneading easier. A digital thermometer ensures your liquid is at the perfect temperature for activating the yeast. A 9×5” loaf pan and a serrated knife for scoring are also key tools for achieving bakery-quality results.
Homemade Bread
Ingredients
- 2 ¼ teaspoons active dry yeast ¹ 1 packet
- 1 ¼ cups water (300 ml)
- ¼ cup whole milk ² (60 ml)
- 2 Tablespoons + 1 teaspoon granulated sugar
- 2 teaspoons salt
- 2 Tablespoons butter softened and cut into 4 pieces
- 4 – 5 cups bread flour or all-purpose (plain) flour ³ (500-625 g)
Instructions
- Combine milk and water and heat in the microwave (or on the stovetop) until it reaches a temperature between 105-115F (40-46C). Make sure to stir the liquid before measuring the temperature to make sure it is heated evenly.
- Pour warm milk/water mixture into a large bowl or the bowl of a stand mixer. Add yeast and 1 teaspoon of granulated sugar and stir to combine. Allow to sit for about 5 minutes, until yeast is foamy (if yeast does not foam there is something wrong with it, it is likely dead. You will have to throw this out and start over).
- Once yeast is foamy, add remaining 2 Tablespoons granulated sugar, salt, butter, and 2 cups (250g) of your flour mixture. Stir well until completely combined (the butter may not be completely combined at this point but as you add more flour it should mix into the dough completely).
- Gradually add additional flour, stirring well after each addition (if you are using a stand mixer, stir on low-speed with a dough hook attachment), until dough clings together and forms a ball that pulls away from the side of the bowl. Dough should be slightly tacky to the touch but should not be sticky.
- Transfer to a clean surface and knead for about 5-10 minutes until dough is smooth and elastic (or continue to stir with mixer on low-speed with dough hook until smooth and elastic, about 3-5 minutes).
- Transfer dough to a lightly oiled bowl, turn dough to coat the surface lightly with oil, cover and allow to rise in a warm place until doubled in size (about 1-2 hours).
- Once dough has doubled, transfer to a clean, lightly floured surface and use your hands to deflate the dough. Use lightly floured hands or a lightly floured rolling pin to form into an 8×12” rectangle. Starting with one 8” end, roll dough tightly into a log. Pinch the seam to seal the log and tuck the ends of the dough under to form a loaf (see my video below the recipe for a visual).
- Transfer to a lightly greased (I use shortening) 9×5” bread pan. If desired, use a serrated knife to score the bread lengthwise across the top. Cover with a clean towel and allow to rise in a warm, draft-free place until doubled in size and loaf has risen about .5-1” above the edge of the loaf pan. While dough is rising, preheat your oven to 400F (200C).
- Once dough has risen and oven is preheated, uncover loaf and transfer to 400F (200C) oven and bake for 25 minutes or until loaf is golden brown and sounds hollow when tapped.
- Immediately invert onto a cooling rack. Allow to cool a bit before slicing and serving.