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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


  • 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.


  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 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 Homemade Bread in The Taste of Home Cookbook 2006, p452

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Reviewed Apr. 16, 2016

"Tried this recipe for the first time and I was very pleased with the results. I can't offer any suggestions for improvements. Very simple recipe. If you follow directions precisely you will get some really great bread. Hope it stays fresh for a couple days. Definitely worth making again!"

Reviewed Apr. 13, 2016

"I've tweaked this a little to make it better (for me atleast ) I use 3 teas yeast ,only rise once ,it makes it a lot less dense ,I also changed the temp around some(lower like 10 degrees) ,and it seems to make it even softer ,but still same time"

Reviewed Apr. 11, 2016

"Is there a bread machine version of the classic white bread?"

Reviewed Apr. 10, 2016

"I'm rating simply for the other reviews. I'll try this next week. As for answering the questions from cdj516 - whether the dough can be halved _ yes I can't see any issues. As for freezing the dough - can't say for sure. I don't usually freeze bread dough. What I do is bake the whole recipe, cool to room temp and divide each loaf into three. For us that is the perfect size for a day or two. I wrap the sections individually in plastic wrap, then place into a freezer bag. I grab out of the freezer as I need it. Thawing isn't an issue... takes 10 minutes or so."

Reviewed Apr. 6, 2016

"I am rating this based on looking for so long for a easy basic bread recipe. This is exactly the "basic" bread recipe I have been looking for!!! I have not made it yet but will very soon, I am however concerned about how much bread it will make, I have a small household so I am reaching out for advice: has anyone tried to make only half of the recipe and also can this dough be frozen if I make the full amount and only bake one loaf of bread. I love the other idea's of what I can make with it. Your suggestions are great."

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