Basic Homemade Bread Recipe
Basic Homemade Bread Recipe photo by Taste of Home
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Basic Homemade Bread Recipe

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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
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 30 min. + cooling
MAKES: 32 servings


  • 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

Nutritional Facts

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


  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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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."

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!"

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?"

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 ."

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!"

Ryan User ID: 9163537 265684
Reviewed May. 8, 2017

"Simply outstanding. I've made this recipe more than once -- several times at high elevation in Denver, another time at/near sea level in Houston. I never leave reviews for recipes, but felt the need to pay it forward on this one. PRO TIP (based on experience and experimentation): use UNBLEACHED bread flour if you want a softer crust. I've used standard, all-purpose bleached flour, but the crust ends up too hard. It's almost too difficult to cut through it in the end. I much prefer the softer crust. As for the rest of the recipe, follow it. It's perfect. I mix it all by hand using a mixing bowl and, literally, a regular fork. Yes, my arm begins to ache by the time I've added the 4th cup of flour. Also, if you are a bread-baking newbie like I was, I used the advice found here to determine if my bread had risen enough on both the 1st and 2nd rise. The oven trick is perfect too on my electric oven:"

Shannon User ID: 9157309 265363
Reviewed Apr. 30, 2017

"AWESOME, easy bread recipe! Loaf just came fresh out of the oven. ...yum! Perfect ingredient portions. Even works with Himalayan Pink Salt for regular salt & Pure Cane Sugar instead of regular. When I divided the dough in half; made that one loaf and divided the other half in two, put them in refrigerator for future use. Thanks for sharing!"

Mi Mi C User ID: 9146390 264826
Reviewed Apr. 18, 2017

"Could this recipe be doubled ?"

Ameena User ID: 9140104 264601
Reviewed Apr. 12, 2017 Edited Apr. 13, 2017

"My family and i are absolutely in love with this recipe. I only halved the recipe and came out best. It's the bomb. This is my go to bread recipe from now on"

Ripzonerob User ID: 9135808 264485
Reviewed Apr. 9, 2017

"This recipe was a total fale in my books not only should you just dissolve the yeast in warm water and then it says to ad your sugar and salt right away with the flour. Did they forget the part where you should let your yeast stand . I prefer to take warm water with suger dissolved in it and then ad the yeast and let it stand. Then after 10 minutes i will mix in the flour salt butter and water and or milk. Mine never even came up an inch. I threw it away"

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