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Homemade Bread Recipe

Homemade Bread Recipe photo by Taste of Home

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Here's a basic yeast bread that bakes up golden brown. I enjoy the aroma of freshly-baked homemade bread in my kitchen.

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Homemade Bread Recipe

Prep: 20 min. + rising Bake: 30 min. + cooling

Yield: 32 Servings

20 30 50

Ingredients

1 package (1/4 ounce) active dry yeast
2-1/4 cups warm water (110° to 115°)
3 tablespoons sugar
1 tablespoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Analysis: 1 slice equals 98 calories, 1 g fat (trace saturated fat), 0 cholesterol, 443 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Homemade Bread in The Taste of Home Cookbook , p452

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Reviews for Homemade Bread

Homemade Bread

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Reviewed on Oct. 19, 2012 by lopezwr1ter

easy enough for my kids to help! smells great baking and tastes wonderful! yummy!

Reviewed on Oct. 14, 2012 by agtk9999

The first two loaves I made were gone in less than two days. My kids were in love. Then I made two more and those were gone almost as fast. I have now made a total of 8 loaves and we stopped buying bread from the store. I cook it 30 mins, baste them with butter and then cook them 5 more minutes. Then I baste them again when I take them out. I didn't have canola oil so I just use vegetable and it's amazing!

Reviewed on Feb. 09, 2011 by qknapper

I have made this recipe a few times now and it has become my go to recipe. I generally always end up using a mixture of whole wheat and regular all purpose flour and it turns out great. I use this recipe not only for bread, 'but also for homemade calzones and stromboli. It really is a great all purpose bread dough.