Most home bakers don’t give a second thought to whipping up a pan of fudgy brownies or a batch or two of classic cookies. But there’s one bake that often gives even seasoned bakers some pause: yeast bread.
Maybe it’s the yeast (it can be tricky!) or all the kneading and waiting that puts some off this bake. But don’t shy away from making bread! Once you master the basics, it’s such a joy to bake—and who doesn’t love the smell of freshly baked bread?
What Is Yeast Bread?
Simply put, yeasted breads use yeast. Pretty straightforward, right? When activated with warm water and a little sugar, yeast (a small organism) grows and expels carbon dioxide. This gas gives bread its light, fluffy consistency and the air holes you see when you slice open a loaf.
Yeast bread, unlike quick bread, also requires some kneading to help the dough come together and develop gluten. Gluten gives bread the right texture and helps it hold its shape. Even if you make gluten-free bread recipes, you’ll find that gluten-free breads that use yeast require similar techniques.
How to Make Yeast Bread
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All you need to make yeasted bread at home are a few basic ingredients and some patience. We recommend starting with a very simple recipe before moving on to more complex breads, like these braided loaves. Our Test Kitchen’s go-to is this top-rated white bread recipe, though the methodology here is the same for most easy yeast bread recipes you want to try.
 Ingredients
- 1 package (1/4 ounce) active dry yeast
- 2-1/4 cups warm water (105-110°F)
- 3 tablespoons sugar plus 1/2 teaspoon sugar
- 1 tablespoon salt
- 2 tablespoons canola oil
- 6-1/4 to 6-3/4 cups bread flour
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Tools for Making Bread
- Thermometer: A quick-read thermometer can tell you when your water is at the right temperature for activating yeast. It’s also handy for checking the internal temperature of your bakes.
- Proofing container: Make sure you have a vessel large enough for proofing large batches of bread dough. We like this container because you can easily see how much the dough has grown.
- Loaf pan: Stock your kitchen with a few loaf pans for bread baking. This non-stick option from our own bakeware line is great for easy cleanup.
Directions
Step 1: Proof the yeast
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Proofing yeast is the first step to any yeast bread recipe. To do this, add the package of yeast to the warm water. Stir in a half-teaspoon of sugar. The warm water helps activate the yeast and the sugar feeds this microorganism. Let the mixture stand for about 5 minutes. When it looks a bit frothy, you know your yeast is ready for bread baking. (Psst! Learn how to use yeast.)
Editor’s tip: Be sure that your water is the right temperature—aim for 105 to 110ºF. Any hotter and you’ll kill the yeast and have to begin again. This is where the quick-read thermometer comes in handy!
Step 2: Make the bread dough
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Next, in the bowl of your stand mixer (or in a very large mixing bowl), whisk together the remaining sugar, salt and three cups of flour. Then add the canola oil and yeast mixture and beat until smooth. You can use the dough hook of your stand mixer or a wooden spoon and a lot of elbow grease. You can even use one of these fancy dough whisks to get the job done.
Once the dough is smooth, add in the remaining flour a half-cup at a time until you have a soft dough.
Editor’s tip:Â This recipe calls for bread flour. You can find it in the baking aisle of any grocery store. Bread flour has a bit more gluten in it than traditional all-purpose flour, which makes it ideal for this type of baking. But if you don’t have any on hand, you can easily sub in all-purpose flour.
Step 3: Knead
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Remove the dough from your mixing bowl and place it on a lightly floured surface like a countertop or table. Make sure you have plenty of room to work.
Now roll up your sleeves because it’s time to knead! Start by folding the top of the dough toward you. With your palms, push with a rolling motion away from you. Turn the dough a quarter turn and repeat, folding, pushing and turning until the bread dough is smooth and elastic. If you find the dough is really sticky, add a bit more flour to your surface as needed.
Kneading a batch of dough should take about 5 to 10 minutes. You’ll know your bread dough is properly kneaded when you can stretch a bit of dough between your fingers and get it thin enough to see through it without it breaking—that’s the windowpane test and it means enough gluten has developed in the dough. If the dough tears, keep going.
Editor’s tip:Â When kneading by hand, you don’t need to worry about over-kneading your dough. You will tire yourself out long before you overwork it. If kneading this way isn’t for you, you can use your stand mixer and a dough hook to knead bread.
Step 4: Let the dough rise
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After all that work, it’s time to let the dough rest while the yeast does its thing. To proof bread dough, grease your container with a bit of oil or cooking spray and cover the dough with a damp cloth. Let it sit in a warm (at least 70º) environment until the dough doubles in size.
Wondering how long it takes bread to rise? It should take about 90 minutes for this recipe, but the timing can vary depending on factors including the temperature of the room. If your home is on the cooler side, check if your oven has a proofing setting (many newer models do) or follow our tips for proofing bread dough in the cold.
Editor’s tip:Â Knowing when the bread has doubled in size can be tough for new bakers. It may help to take a photo of your dough at the start of the process. Or use a handy proofing container: The geometric shape makes it easy to mark where your bread starts (use a dry-erase marker or sticky note) so you can see exactly how much it has grown.
Step 5: Punch down and shape
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Once your dough has doubled in size, it’s time to give it a quick check with your fingertips. When you poke the dough, it should slowly spring back. If the dough still feels firm, it needs a bit more time to rise.
Next, it’s time to punch down. That means taking your fist and pressing it into your bread dough to release some of the air.
Then remove the dough from its proofing container and divide it in half. You can eyeball this if you like, or use a scale to get the proportions exact.
After dividing the dough, shape each portion into a loaf. Then place each loaf into a greased loaf pan.
Step 6: Proof again
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Once shaped and in the pan, it’s time to proof the bread for a second time. Just like last time, cover the dough with a towel and place in a warm, humid part of your kitchen. Let the bread proof and grow for about another 60 to 90 minutes until it fills the pans.
Step 7: Bake
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Finally, it’s time to bake! Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they’re baked through, use your thermometer to check the internal temperature of the bread. You’re looking for about 185º.
Once baked, remove from the oven and let the pans cool on a wire rack. After 10 minutes, you can remove the bread from the pan and let the loaves cool completely.
How to Store Homemade Bread
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The smell of homemade bread is so tempting, we wouldn’t be surprised if you ate up a whole loaf in a day or two. However, if you need to store it, the best way to store fresh bread is by keeping it in a zip-top bag at room temperature (don’t put it in the fridge!).
If you want to keep your bread for longer, you can freeze it. Wrap the bread in plastic wrap and then in a layer of foil. This will provide extra protection from any freezer burn and prevent the loaf from drying out. Label the bread with when it was baked and try to eat it within six months of that date.
Yeast Bread Recipes to Make from Scratch
Dutch Oven Bread
Crackling homemade
Dutch oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —
Catherine Ward,Â
Taste of Home Prep Kitchen Manager
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Apple Dumpling Pull-Apart BreadI converted a basic sweet dough into this incredible apple-filled pull-apart loaf. The results are anything but basic. It takes time, but I guarantee it's worth it. Using both sauces is twice as tasty. —Gina Nistico, Denver, Colorado
Rosemary Garlic BraidThis moist savory bread pairs nicely with a variety of main dishes. It's great with soup...and makes a wonderful grilled ham and cheese sandwich. I came up with the recipe a few years ago when I wanted to use up the fresh rosemary in my garden.
-Cori Oakley, Traverse City, Michigan
Brioche RollsAt 10 o'clock each morning, it's coffee time at our house. Friends, neighbors and relatives stop by just to grab a bite of these brioche rolls fresh from the oven. —Wanda Kristoffersen, Owatonna, Minnesota
Maple Bacon BreadSwirled with maple syrup, raisins, bacon and brown sugar, this crave-worthy maple bacon bread is one they'll remember. Plus, the dough is easy to work with and roll out! —Alicia Rooker, Milwaukee, Wisconsin
Pumpkin Dinner RollsFor a delicious roll at your Thanksgiving dinner table, try this roll. It is a very easy yeast roll recipe and are on the table in no time.—Connie Thomas, Jensen, Utah
Wild Rice & Cranberry LoavesThis is an incredibly fragrant bread with lots of texture from wild rice and dried cranberries. It's hearty enough for sandwiches, but with a touch of honey, I could even eat this for dessert! —Barbara Miller, Oakdale, Minnesota
Pumpkin-Shaped RollsThese cute pumpkin-shaped rolls are worth the effort. They're a festive fall favorite in my household. If you don't have pumpkin on hand, try using sweet potato. —Veronica Fay, Knoxville, Tennessee
Sesame Wheat BraidsWhen I started making this bread, my husband and our six children liked it so much that I was baking every day! I was thrilled when the judges at our county fair gave these braids both a blue ribbon and a best of show award! —Nancy Montgomery, Hartville, Ohio
Oat Dinner RollsThese soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
Dutch-Oven Raisin Walnut BreadOn a cold day, nothing is better than a warm, crusty Dutch oven raisin bread filled with walnuts. —Catherine Ward,
Taste of Home Prep Kitchen Manager
Honey Whole Wheat RollsMost of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I'm making soup or stew. —Celecia Stoup, Hobart, Oklahoma
Cinnamon Swirl Breakfast BreadField editor Peggy Burdick of Burlington, Michigan sends the recipe for this lovely breakfast bread. She notes, "My aunt gave me the recipe for these pretty, rich-tasting loaves many years ago. I use my bread machine for the first step in the recipe.
Honey-Squash Dinner RollsPuffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I've even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Gouda and Roasted Potato BreadOur family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and also goes well with soups. —Elisabeth Larsen, Pleasant Grove, Utah
Pumpkin Egg BraidI developed this bread to celebrate our two favorite holidays, Thanksgiving and Hanukkah. Try it with flavored butters, and use leftovers for French toast or sandwiches. —Sara Mellas, Hartford, Connecticut
Glazed Cranberry Swirl LoafThis is one of my favorite recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy bread for any regular day! —Chris Carattini, Chadron, Nebraska
Soft Buttermilk Dinner RollsWarm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
Maple Butter TwistsMy stepmother gave me the recipe for a delicious yeast coffee cake shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana
Dilly RollsThese versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they're cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
Everything BreadI love to make bread from scratch and this has become one of our tried-and-true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania
Old-Fashioned Brown BreadThis chewy, old-fashioned bread boasts a slightly sweet flavor that will transport you back to the old days. —Patricia Donnelly, Kings Landing, New Brunswick
Buttery Bubble BreadHomemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Savory Stuffing BreadPoultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. —Betsy King, Duluth, Minnesota
Oatmeal Dinner RollsThese fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that's irresistible. I like them because they're not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Autumn Sweet Rolls with Cider GlazeI love cooking with pumpkin because it’s versatile, colorful and nutritious. Combining it with chopped apple and cider gives these glazed rolls their autumn appeal. —Jennifer Coduto, Kent, Ohio
Cranberry Whole Wheat BagelsThe bagel recipes I saw in a magazine inspired me to try creating my own. I've been making them like crazy ever since! My whole wheat version dotted with cranberries is a favorite. —Tami Kuehl, Loup City, Nebraska
Pumpkin Knot RollsThese rolls are the lightest, most delicious ones I've ever tasted...and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu
Issaquah, Washington
Sunflower Seed & Honey Wheat BreadI've tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
Milk-and-Honey White BreadMy dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas
Can't-Eat-Just-One Cinnamon RollsMy cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. —Regina Farmwald, West Farmington, Ohio
Rosemary FocacciaThe savory aroma of rosemary in this classic bread is simply irresistible. This rosemary focaccia bread tastes great as a side dish with any meal, as a snack or as a pizza crust.
Contest-Winning Potato Pan RollsBeautiful color and a light-as-a-feather texture make these rolls our family's favorite for holiday meals. I won the reserve champion award at a 4-H yeast bread competition with this recipe. —LeAnne Hofferichter-Tieken, Floresville, Texas
Sage-Apple Cider BreadWho knew sage and apple cider would create such a fantastic bread? This versatile loaf that has just a hint of sweetness makes wonderful sandwiches or stuffing. —Christine Wendland, Browns Mills, New Jersey
Caramel-Pecan Monkey BreadThe kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
Rustic Rye BreadThis gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Easy Potato RollsAfter I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
Overnight Cinnamon RollsI like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas
Crusty Homemade BreadCrackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Cinnamon Swirl BreadYour family will be impressed with the soft texture and appealing swirls of cinnamon in these buttery breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin
Cranberry Swirl LoafMy mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping—sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. —Darlene Brenden, Salem, Oregon
Triple Mustard and Gruyere Bread ThinsAs a bread baker, I’m always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status. —Veronica Fay, Knoxville, Tennessee
Icebox RollsI remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
Updated: Mar. 25, 2021
