Basic Homemade Bread Recipe

5 132 128
Basic Homemade Bread Recipe
Basic Homemade Bread Recipe photo by Taste of Home
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Basic Homemade Bread Recipe

Read Reviews
5 132 128
Publisher Photo
Here's a basic yeast-risen white bread that bakes up deliciously golden brown. I enjoy the aroma of freshly baked homemade bread in my kitchen. —Sandra Anderson, New York, New York
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 30 min. + cooling

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, 1/2 cup at a time, 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 9x5-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).
Originally published as Basic Homemade Bread in The Taste of Home Cookbook 2006, p452

Nutritional Facts

1 slice: 102 calories, 1g fat (0 saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 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
  1. 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, 1/2 cup at a time, to form a soft dough.
  2. 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.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
  4. 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).
Originally published as Basic Homemade Bread in The Taste of Home Cookbook 2006, p452

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Reviews forBasic Homemade Bread

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Jason User ID: 9224774 269773
Reviewed Jul. 21, 2017

"Awesome awesome awesome bread. So good as a sandwich, killer as mop up bread with gravy. Even better with garlic seasoning and butter lightly toasted! I have made this bread six times now and everyone loves it, thanks so much."

MY REVIEW
Anja User ID: 9220738 269591
Reviewed Jul. 17, 2017

"I have made this twice and after the first rise don't knead the dough. It makes it VERY dense. On my second bake It was half as dense, but it was still dense. If you don't knead it enough before the first rise the glutton won't build enough to become light and fluffy."

MY REVIEW
Erin User ID: 9220468 269574
Reviewed Jul. 16, 2017

"Worked out great"

MY REVIEW
marywilliams User ID: 4217984 269111
Reviewed Jul. 7, 2017

"Surely something was left out of this recipe. Followed recipe exactly and it was terrible!! Don't know how it got any stars. Wasted ingredients"

MY REVIEW
Amudha User ID: 9213500 269040
Reviewed Jul. 5, 2017

"Love this simple recipe This is my 1st time baking white bread at home. I have baked spelt flour recipes a couple of times and came out good. Love the taste, Instead of adding only all purpose flour I added 3-1/2 cups all purpose and the rest spelt flour, also added a tblspoon of flax seed powder. I have never loved white bread like this before. Next time I will definitely use all ... all purpose flour :). I am a beginner in bread baking, this recipe really made me confident abt my bread baking skills. Thank you."

MY REVIEW
Annabelle User ID: 9148333 267448
Reviewed May. 29, 2017

"Was super easy to make and turned out well! The directions were simple and easy to follow."

MY REVIEW
Steven User ID: 9172585 266165
Reviewed May. 21, 2017

"I've made this bread several times already! The first time was good, and has only gotten better each time! I concur with Ryan below about using bread flour (I used King Arthur), but I use my wife's beloved Kitchenaid stand mixer which more than meets and exceeds the challenge of kneading. I also divide the dough into thirds (and can even go for four small loaves), and it does keep for a few days, IF it lasts that long! :-D The final bread product, when made with bread flour, is a good crumb, nice chew and wonderfully crispy, yet soft, crust.

A WONDERFUL beginner's recipe! I'll experiment with adding herbs and other flavors to this dough!"

MY REVIEW
Naniita User ID: 9172308 266157
Reviewed May. 20, 2017

"When you say 1/4 ounce of yeast, does that equal to 7grams of yeast? I have access to dry yeast by the packets. Each packet contains 1 g of dry yeast. Do I use 7?"

MY REVIEW
Lisa User ID: 9164369 265771
Reviewed May. 9, 2017

"Making this bread right now not sure if it will turn out because I used olive oil not canola oil used pizza crust yeast Its what I had available at the time ."

MY REVIEW
Shinel User ID: 9164252 265763
Reviewed May. 9, 2017

"I actually signed up on here to leave a review. I NEVER leave reviews for recipes I've tried. But I made this bread and this was the first time I got bread RIGHT! The dough was stiff yet workable, it raised well and I actually got 4 loaves instead of just the 2! It tasted delicious and this is the recipe I'd pass down to my generation of family! It's THAT amazing!"

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