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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Shannon User ID: 9028520 259519
Reviewed Jan. 10, 2017

"My family and I Love this recipe for bread .. 1st try and success. For starters, start here. I watched a youtube before attempting to get the process down."

paulawinebrenner User ID: 8085380 259350
Reviewed Jan. 7, 2017

"First time "bread maker" from scratch. OMG - this is as good as .... chocolate! A MUST REPEAT recipe. Simply outstanding!"

Kim User ID: 9018377 259232
Reviewed Jan. 5, 2017

"This is essentially the Betty Crocker White bread recipe from the 1950 cookbook, which I no longer have :( So I was happy to find a similar recipe! The only difference I can see is the Betty Crocker recipe called for shortening or lard rather than canola oil. I compromised and used butter LOL :) Also, if I'm not mistaken, the Betty Crocker recipe says to bake at 425, not 375. I'm going to give this 375 a go this time and stick to the recipe as written. Other than the butter, that is...because it looks like it's a winner as written!

I just want to say I'm a touch annoyed by reviewers who leave one star, then go on to explain how they changed this and that and had bad results and won't make the recipe again. How about actually following the recipe, and if you don't, it's a little unfair to one-star the posted recipe when it's your changes that probably really failed. Just a thought ;)
And yes, one tablespoon of salt is the correct amount."

pas User ID: 9006102 258792
Reviewed Dec. 29, 2016

"I used this recipe to make my first bread in the oven (I've used a bread machine before). Easy to make and tastes great. I used 5-3/4 cups of flour."

Beth User ID: 8993917 258463
Reviewed Dec. 22, 2016

"I had never made bread before trying this recipe. It is so good! I'm now making loaves for my neighbors for Christmas! I also added cheese and jarred jalape?os and was worried that it would mess up with not changing any of the other measurements -turned out delicious! turned out delicious Thank you for this recipe !"

dpk User ID: 8983739 257944
Reviewed Dec. 10, 2016

"I just made this amazing bread and it tastes great! I only needed 5.5 cups of flour and it still came out quite dense. I baked in the oven one level up from the bottom with a cookie sheet on the bottom level. This keeps the bottom from getting too burnt.

It came out looking exactly like the picture. My kids love it too! This is great cause I hate breadmakers since the belt eventually slips on them and they make more noise. Now I can make bread with no preservatives!"

Abigail User ID: 8979984 257702
Reviewed Dec. 4, 2016 Edited Dec. 5, 2016

"I love this recipe, and so does everyone whose tasted it. I had to start dividing the dough into three portions and put the loaves into smaller pans since my family nearly inhales it every time I make it. I don't even need to adjust the baking time, they turn out beautifully every time. As for the amount of flour, I think the recipe is only showing you what you will need before you start, like say you only need 5 cups of flour for the bread, what happens if you only have that much flour? You can't knead the bread so well cuz you ran out, I tested how much I end up using after my dough is ready to be kneaded, and I use almost another whole cup of flour."

melody User ID: 8979844 257665
Reviewed Dec. 4, 2016

"I want my bread to look like the one in the picture. Mine wasn't golden brown but I'll try it again."

MiMi User ID: 8976732 257441
Reviewed Nov. 29, 2016


I've tried 2 other "easy" recipes over the last 2 days and BOTH went in the trash! I finally found this recipe, and while reluctant, because of the last 2 failures, I decided to give this one a try. I am sooooo glad I did! Not only are the ingredients simple, but so is putting it together and making it.
I did make a few minor modifications based on some of the reviews. I used 5 1/4 cups of flour instead of the 6 1/4 to 6 3/4 cups it calls for. I found that the recommended amount of flour was just entirely too much. I also used vegetable oil instead of canola, because that's all I had.
This bread is wonderful! My husband, son and mother ate a whole loaf in two hours! The other loaf is almost gone today.
It is so moist and soft. I can't believe it turned out this good! I made everyone french toast this morning and grilled cheese sandwiches for lunch. We will no longer spend $3 for a loaf of store bought bread. I've finally found my tried and trusted recipe right here!
Good luck everyone! Enjoy this awesome recipe. Your family will thank you for it! :)
P.S. This site should allow us to post pictures, to prove how our recipes turned out."

Jolandri User ID: 8974867 257252
Reviewed Nov. 25, 2016

"Love this recipe, the bread was delicious. We doubled the recipe and used extra virgin olive oil instead of canola oil, it came out perfect, I just decreased the salt as olive oil has a stronger taste as canola!"

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