Home-Style Yeast Bread Recipe
Home-Style Yeast Bread Recipe photo by Taste of Home

Home-Style Yeast Bread Recipe

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Everyone likes the tender texture and slightly sweet taste of this homemade bread. When I'm in the mood to bake, I usually double the recipe and share loaves with friends. The dough also makes lovely rolls. -Launa Shoemaker, Landrum, South Carolina
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES:32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES: 32 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 6 to 7 cups bread flour

Nutritional Facts

1 slice equals 118 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 135 mg sodium, 20 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, dissolve yeast in warm water. Add the sugar, butter, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; turn onto a floured surface. Divide in half. Shape into loaves and place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Home-Style Yeast Bread in Taste of Home April/May 2000, p31

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Reviewed Sep. 22, 2014 Edited Mar. 31, 2015

"The first time I made this bread, it seemed to be overly sweet and lack saltiness. But I felt the recipe had potential, so I tweaked the recipe (making it 4 diffeent times) until my family felt it was perfect. I wanted to be cautious with adding more salt, because I knew that salt can work as an antagonist against yeast rising. My final recipe calls for 3 1/2 tsp salt, which I add at the very end, right before kneading. The extra salt also counteracted the tendency towards sweetness. It is now the only white bread recipe I use; this recipe was the impetus that caused me to buy a stronger mixer so I could double the batch if I wanted to. I have made many friends and family members happy with gifts of this bread!"

Reviewed Jan. 20, 2014

"Great recipe and so easy!"

Reviewed Nov. 11, 2013

"We love this bread. I use it at Christmastime to give as gifts. I double it and freeze them. My kids teachers look forward to this bread."

Reviewed Apr. 11, 2013

"I love this bread. It makes very moist loaves. Not sure why but this particular bread rises really fast. I substited honey for the sugar."

Reviewed Apr. 3, 2013

"This made a wonderful loaf of bread! I used honey instead of sugar and substituted a couple cups of whole wheat flour instead of all bread flour and it was great. It stayed moist for days instead of drying out once you cut into it. Very nice!"

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