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

Basic Homemade Bread Recipe

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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. —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

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

Nutritional Facts

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

Directions

  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 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 9-in. x 5-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 Homemade Bread in The Taste of Home Cookbook 2006, p452

Nutritional Facts

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

Reviews for Basic Homemade Bread

AVERAGE RATING
   (63)
RATING DISTRIBUTION
5 Star
 (57)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 8, 2016

"The BEST recipe for homemade white bread I've ever tried. It is moist and delicious with a hint of sweetness. It is perfect! My only regret is the fact that I LOVE it ... Hence I eat it ~ waaaay too much. :)"

MY REVIEW
Reviewed Feb. 2, 2016

"I made this recipe today and used 1/2 all purpose flour and 1/2 whole wheat. The loaves turned out golden brown on the outside and a lovely light brown on the inside. The bread was delicious. The recipe was easy to follow and I will be using it again. Thanks for posting!"

MY REVIEW
Reviewed Feb. 1, 2016

"I would like to make this bread but with less sugar, would that be possible?"

MY REVIEW
Reviewed Jan. 26, 2016 Edited Feb. 2, 2016

"Great basic bread and just what I was looking for. I substituted olive oil for canola oil and didn't notice a difference. I also turned one loaf into focaccia bread. I put half the dough in an oiled 13 x 9 lasagna pan and sprinkled the top with minced fresh garlic and sliced olives. I let it rise the second time and baked it alongside the regular loaf. 10 minutes before it was done I sprinkled shredded cheese over the top. Very tasty.

Also used two tbsp sugar instead of three with no problem."

MY REVIEW
Reviewed Jan. 25, 2016

"Really simple, quick and tasty bread. I used 5 cups of ultragrain white flour and found it to be the perfect texture with great rise - as long as my kitchen was decently warm. I let the loaves rise beside my crock pot while it was cooking some soup on low and that seemed to do the trick. The taste was really lovely, just a hint of sweet and not too yeasty, with a nice crumb and golden crispy crust. Will be making this bread often!"

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