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Basic Homemade Bread


  • 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


  • 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, 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, 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.

Nutrition Facts

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


Average Rating:
  • Anthony
    Mar 22, 2019
    I've gone through many recipe's trying to find one that was simple, good texture and taste great. My search is over this is the one I've been looking for.
  • Andrew
    Mar 20, 2019
    Great recipe, best bread I’ve made so far - turned out exactly as you’d hope and has risen perfectly. Topped mine with shallots and grated cheese before baking for a bit of added flavour. Definitely recommend you try this one!
  • Elizabeth
    Mar 16, 2019
    I am a Baker by trade, but when I'm home I like to use this very simple recipe. I do use an egg wash and I reccomend a very light sprinkling of flakey salt. It is delicious and beautiful.
  • Jason
    Mar 4, 2019
    This recipe is to simplistic and not detailed enough. By not letting the yeast sit I believe it caused the bread not to rise high enough. This resulted in 2 loafs that were shorter than they should've been. I also reccomend a egg wash before cooking. The texture of the bread was sorta like cornbread and a little mushy but not to bad really not great or terrible. it was very crumbly and hard to cut thin slices.
  • David
    Feb 19, 2019
    Recipe reads simple; the recipe is easy to understand. Does the recipe go well with a bread machine?
  • eddie
    Feb 10, 2019
    Did anyone else even come close to using 6 cups of flour? I used met before. And it came out perfectly
  • Michal
    Jan 27, 2019
    I made this bread 2 different times. Once I didn’t realize that my yeast was no longer active and ended up with a very dose loaf; but my kids still loved it. Even I did! Then I made the second round with an active yeast and it was much better. My youngest, while having his first couple bites, send to me, “Mom... this is the BEST bread.. seriously.. oh my gosh... you should be a chef!!!” Hahahaha.. I totally took credit too lol. Thanks for this easy recipe. Definitely a winner around my place!
  • Nan
    Jan 10, 2019
    Have been baking bread for over 50 years, this recipe, by far has the best taste, texture and easiest recipe I have tried! Thank you for sharing Sandra! Today was my second time using this recipe, I know I will be using it very often!
  • doncam14
    Jan 6, 2019
    Just wondering if you can substitute the AP flour with whole wheat flour? Thanks!
  • Amy
    Jan 1, 2019
    This recipe is the best! I don’t bake ever, and I consider myself a complete novice in the kitchen, and I just made this for the first time and I had to eat half a loaf it was so good. I threw in a couple handfuls of dried cranberries, OMG, make this if you want to impress people. Too bad I only have my dog to impress LOL, she had a slice
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