Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Our favorite way to eat freshly baked bread is with homemade strawberry, raspberry, or peach jam.  It’s simply heaven.

A loaf of homemade bread with three slices cut from it.

There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!

Ingredients needed:

  • Warm water: (105-115 degrees)- to activate the yeast.
  • Active Dry yeast: Instant or rapid rise yeast can be substituted, following my adaption notes in the recipe card.
  • Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
  • Salt: to enhance flavor
  • Oil: Vegetable or canola oil, or melted butter could be substituted
  • Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.

The ingredients needed to make bread including flour, sugar, yeast, water, oil and salt.

Pro Tips:

  1. Use fresh yeast! If your yeast is expired or bad, the bread will not rise properly. We will test it in step 1 of the recipe. Store yeast in the refrigerator to maintain best quality.
  2. To speed up the bread rise time: Make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

Do I need a Bread Maker or Stand Mixer?

NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.

How to make Bread:

  1. Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  2. Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
  3. Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
  4. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size (about 1 ½ hours).

Four process photos for making bread dough in a mixer.5. Punch the dough down really well to remove air bubbles.

6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Four process photos for shaping and baking homemade bread.

Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.

A loaf of homemade white bread cooling on a wire rack.Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Make Ahead And Freezing Instructions:

To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.


  • Cinnamon swirl bread: After punching dough down and dividing into two pieces (step 7) roll each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together.  Sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with step 8.
  • Raisin Bread – Add 2 cups of raisins to the bread dough in step 3, then follow instructions above for adding cinnamon swirl.
  • Rolls 
  • Breadsticks 
  • Whole Wheat Bread
  • Artisan Bread
  • Pizza Dough

Three slices of buttered bread.Uses for Leftover Bread:

Homemade bread will dry out after 2-3 days, but I have many recipes that use bread slices, including:

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A loaf of homemade bread with three slices cut from it.
Prep 15 minutes
Cook 30 minutes
Rise time: 3 hours
Total 3 hours 45 minutes
Save Recipe


  • 2 cups warm water (105-115 degrees)
  • 1 Tablespoons active dry yeast*
  • 1/4 cup honey or sugar
  • 2 teaspoons salt
  • 2 Tablespoons oil (canola or vegetable)
  • 4 - 5 1/2 cups all-purpose or bread flour*


  • Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  • Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
  • Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  • Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
  • First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.
  • Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
  • Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
  • Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
  • Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
  • Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  • Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.


Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.
Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast). 
Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.
To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
Freezing Instructions:
To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).


Calories: 202kcalCarbohydrates: 41gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 196mgPotassium: 56mgFiber: 1gSugar: 3gCalcium: 8mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 3 stars
    My bread didnt turn out at all and i dont know why – lol. It didnt change it color at all (very white) and the top was really hard so i took it out- then it was still doughy when it cooled down. It kind of looked scary. Lol help

  2. 5 stars
    Absolutely perfect! I used Bread Flour and it came out so soft and delicious! Thank you so much for sharing this recipe. Definitely going to make again. I’m also going to try the Whole Wheat Bread recipe you also recommend.

  3. 5 stars
    I’ve tried making bread in the past but they always end up doo hard and salty, this recipe was the first successful bread recipe I’ve done and the bread is delicious! I only used half of the ingredients and it made about 18 slices (slices were a little small but really tasty), and I found that the inside of the bread was still moist after 33 minutes. Love it, 10/10

  4. 5 stars
    I was so overwhelmed by all the recipes for sandwich bread. This is the perfect recipe for even beginners. I’ve made this recipe over and over and each time my loaves come out beautifully. If you are looking for a good recipe you should try it. Ahhhmazing

  5. 5 stars
    This was easy, super fun and saved me tons of $$$$; while giving time back to myself. May forever go to. I need to learn how to make sprouted bread next. Love this please try it!

  6. 5 stars
    omg the best bread iv ever made. i flattened the dough out and filled it with a cinnamon sugar butter mixture, which tasted so good. the bread was pillow-soft. i used my mini loaf pan that has 4 slots it took 10 less minutes to bake. this is the softest bread if ever made. i feel like Doing it by hand is what gave it its great texture because you can feel when its ready. but this was a great recipe thanks

  7. 5 stars
    We LOVE this bread!! I make homemade butter & my 2yo twins LOVE it on THIS bread. My 11mo also LOVES this bread. Only question tho, when it comes to a “slice” (assuming the 24 servings means a slice) how big is that slice? Like any way to put it to grams? My hubby (who will eat a whole fresh loaf if I let him) now has to be a strict low sodium diet. Can I do less salt? We don’t want to give this up !

  8. 5 stars
    It came out beautifully and tastes great. I simple receive for those who are new to baking bread. Will definitely make this again.

  9. I have 2 questions:

    1) How is this different from cake? Is the difference yeast vs baking powder?

    2) Why not freeze the dough in an airtight plastic bag? It’s there a reason to use foil which let’s air in and moisture out? Won’t that dry out the dough and cause freezer burn?

  10. Thank you, thank you, thank you for this recipe. I’m completely new to baking and didn’t want to buy bread flour just for a single project. In addition, I also have lots of regular flour because I got a pasta machine for Christmas. That didn’t pan out because dried store bought pasta is just so much cheaper (4 x 1lb boxes for $5). That’s not true for bread. The cheapest bread here is now $3.50 a loaf. Just two years ago, they were $1.50-$2, even $1 on sale. Your recipe will save me a lot of money. Thanks!

  11. 5 stars
    Fantastic! Perfect recipe even at high elevation (7500 ft). I have tried many bread recipes and this one is by far my favorite. I may split it next time so it only yields one loaf.

  12. A long time ago I use to make bread and remember having to cook 2 loafs right off so there was enough to go around. I also remember how good it tasted. Please send me a recipe.

  13. 5 stars
    This recipe worked perfectly! My house is at an altitude of 6,000 feet, so a lot of recipes don’t work, or I have to alter it. This was fantastic!

  14. 5 stars
    I have been searching for a bread recipe that is simple, limited ingredient, and easy-to-follow. I stumbled across this recipe about a month ago and have been making it every week since. I wanted to make bread from home to avoid all the preservatives and chemicals in commercially-made breads. This one takes the cake! 🙂

  15. 5 stars
    I make bread every other weekend, and decided to try a different recipe. I am so thankful I found your recipe. I am a bread lover over and over, and I cannot say enough about this recipe. It is the best bread I have every made, and will be making it every weekend from this day forth. Thank you so much for the perfect bread recipe. I love it. Fabulous job.

  16. 5 stars
    First time making bread, I cut the recipe in half, messed it up. NOTE: do not rush the process. 🙁 .
    Second attempt with patience… 🙂 FABULOUS Thank you 🙂

  17. 5 stars
    I’ve made soooo many bread recipes and this is by far the absolute best bread recipe I’ve ever made. It’s that yummy perfect restaurant bread that you wish you could make at home. It’s so simple to make too. Thank you for this!

  18. With more and more people using a digital scale for more exact measurements, I sure wish more recipes had the option of weighing your ingredients! Recipes just come out better, especially bread recipes like this delicious looking one.

  19. 5 stars
    I’m new to baking bread and have been trying different sandwich bread recipes for a few months and this is the best one I’ve tried!

  20. 4 stars
    This is my second time making bread with this recipe! First time making bread was a bit of a bust lol but this batch was amazing! If I can do it, anyone can do it!

  21. 5 stars
    I’m a novice baker..my second rise, well it didn’t rise. The bread was dense. Any suggestions?

  22. 5 stars
    This has become my go-to bread recipe. It is easy, pretty much no-fail, and delicious! Thank you.

  23. 5 stars
    Made this bread for the first time roughly a month ago and I haven’t bought bread in that time. I cannot tolerate bread, or I couldn’t, until I made this! Very happy. My teenage boys love it as well!

  24. Wow, I made the bread and was amazed how lovely it got. I’m still learning my oven settings to avoid burning the bread.

    My daughter gave the bread thumbs up!

  25. 5 stars
    This is the best bread recipe I have made so far on bread journey! It was easy to make and tasted amazing. I loved the hint of honey flavor coming out. It was so soft and fluffy with such a good chewy texture. I am obsessed!

  26. 5 stars
    I made this recipe with my 7-year-old graddaughter, and it was amazing! The only difference was that I substituted half the water with scalded milk. This is a fantastic recipe for someone who is just learning to bake bread@

  27. I have made this recipe. I found it to be one of the very best basic recipes for bread that tastes great and toasts up even better. Has a very nice “chew”

  28. Newbie stand mixer owner. If using a bread hook, what speed do you set the mixer for kneading?

    1. Congrats on your new stand mixer! For kneading bread dough with a dough hook, it’s best to use a low to medium speed. You can set it around speed 2 or 3. This speed is gentle enough to work the dough properly without overworking it. Enjoy your bread making!

    2. 5 stars
      I make this bread quite often. We no longer buy bread at the store. Thank you for sharing this recipe

  29. 5 stars
    Made it and it was great, but the calories seem off. I noticed because commerical bread is about 100-110 a slice and this was ostensibly 200. Then I ran the calories for the flour, sugar, and oil, divided by 24, and got 126. I also factored in a tablespoon of melted butter on top of the loaves.

    Then out of curiosity, I plugged it into a couple recipe calculators. One, “Very well fit,” gave 200, and “Happy Forks” gave 124.

    Then out of further curiosity I went back to Verywell, deleted the butter just to see what the change would be, and the total calories per serving dropped by 30, which insanely suggests that a tablespoon of butter is 720 in the completed loaves. Might want to double check the numbers, because it might make some people shy away from this great recipe.

  30. 5 stars
    I made this. It is delicious and has the perfect texture. I did have 1 odd thing occur. One loaf rose beautifully in the pan but the other was significantly shorter in height. I can only think of 2 reasons. First the trailer loaf had more dough in the pan and second that maybe I rolled that one too tightly.

  31. While bread may last longer in the refrigerator, starch crystallizes in cold temperatures. Bread stored in the fridge will become stiff and may seem dry. To store it longer, it is better to freeze it. Otherwise, it is a wonderful recipe! I have used it before and have dough rising as I type this! Enjoy! 🙂

  32. 5 stars
    This is a great and simple homemade bread recipe. I am a chef and like to try new recipes, and this recipe is in my top 5 best recipes I have tried for homemade bread.

  33. 5 stars
    Oh my! I have never been able to make bread. I tried this tonight, with no hope as I have never been able to make edible bread. It rose! It baked! It was golden brown! It smells amazing! And….it tastes GOOD!!!!! I DID IT!!! All thanks to you and your recipe! It’s great! Thank you so much for sharing!!!!!!

  34. 1 star
    This bread is so so salty! I made it twice and the second time I used a quarter of the salt that is called for in the recipe and it’s still way too salty.

  35. 5 stars
    I made this sandwich bread today. WOW..it is so light and fluffy (pillowy). Everyone in the family loves it, better than store bought. My husband does not eat bread often, but he had half a loaf already. He asked me to not make it any more. 🤣

  36. 5 stars
    This is the 3rd time I’m using this recipe in over a week. (We love bread in our home). GENUINELY this is the best recipe I’ve used. I have a bunch of professional bread cook books and through trials I’ve found this recipe knocks it out the park each time. Thank you for posting this!

  37. This recipe is totally awesome. My loaves are perfect and delicious. I cannot wait to use it as a base for some creative loaves… Cinnamon raisin swirl is on my mind 😋

  38. 4 stars
    Made it and loved it. The process was simple and my bread came out soft. This is definitely my go to recipe.🙂😊

  39. 5 stars
    I’ve made this recipe so many times I know it by heart. It’s inexpensive to make and delicious. The only change I made is to increase the salt.

  40. 5 stars
    I made this today and it truly is the best recipe ever! So light and fluffy and very easy to make. Thank you for sharing.!!!!!!

  41. 3 stars
    Ok. So this is probably a great recipe, but not for where I live. I live in an RV with a small oven. And I have a wood stove that makes the house a little warmer than a reg house. it over proofed for the first and second rise… so it didn’t exactly fit in my oven!!! lol. I had to move the rack so low that it burnt the bottom of the loaves.just slightly though. Even when I moved it to the lowest line, it still was too big for my lil oven!! Lmao!! But, the bread itself came out amazing!! Had I have the right temp in my house, and a bigger oven, this would be the best bread I ever made!!

    Thanks for the recipe!

  42. Wonderful recipe!
    My bread seemed to sink down a bit and did not look rounded on top. Any suggestions of what may have happened? Oven to hot?
    Otherwise, the flavor was wonderful.

    1. Thrilled you enjoyed the flavor! 🍞 If your bread sank and wasn’t rounded on top, it might have been over-proofed before baking, causing it to collapse a bit. Oven temperature can also play a part; too hot an oven might cause it to rise too quickly and then fall. Next time, try letting it proof just until it’s doubled in size but not beyond, and check that your oven is at the right temperature.

  43. 5 stars
    I have just made your bread recipe and it came out amazingly, I will be doing it again and may evan try the brown bread recipe too 😋 👍🏾

  44. 5 stars
    I was making bread for the first time as a 20 year old mom and 2 and let me just say this recipe is so good and easy to follow. I can’t wait to try your whole wheat recipe next. Thank you for making it simple and a fun experience for me.

  45. 5 stars
    Hey Lauren
    Instead of baking a loaf of bread using your recipe, I broke the dough down into 56g quantities and baked 6 cheese buns and six burger buns. Regrettably your allowable star rating is only 5.
    My rating for this recipe : ☆ x 495! 😁❤

  46. I made the bread exactly as per your recipe,it was delicious for sandwiches lovely and soft. Thank you for the recipe

  47. I loved this bread! Turned out amazing!!! I did make a few changes like an extra sprinkle of salt. I used half canola oil and half butter and I used half honey and half sugar so I got the best of all worlds. I think I also used about 5 cups of flour. I will definitely be making this again! I have tried 3-or four recipes and for me this nailed it!
    I also turned one loaf into cinnamon raisin bread. I mixed some butter and brown sugar together in a bowl stirred it up. Then when I punched out the dough I stretched it out and smeared the brown sugar and butter mixture on the dough. Sprinkled with cinnamon and added raisins and folded it in then shaped it and put it in my loaf pan! Perfect combo…I give this recipe five stars..

  48. I am the world’s worst Baker . This recipe is amazing .Believe me if I can do it anyone can ! Kids loved the bread .Thank you I will be definitely be making more bread !

  49. I love this bread recipe made six loaves in less than a week. Has anyone ever tried making cinnamon rolls with this recipe?

  50. 5 stars
    Love it and so does the family,made several times and it went fast now make up 2 bowls for 4 loaves Thank you

  51. 5 stars
    This recipe is definitely a keeper! Everyone in my house loved how soft it was. Made two loaves today one is already gone and only have half of the second one. Looks like I’m baking again tomorrow.

  52. I’m confused about the yeast. I have fresh active yeast and with 2 cups at 110 it’s not foaming? I’m not sure what the problem is. I added the sugar. Maybe too much water?

    1. Hmm, that’s a bit puzzling with the yeast not foaming. If you’re using fresh yeast, the temperature and sugar should have given it a nice start. It might not be the water quantity but possibly the yeast’s freshness or the water temperature. Fresh yeast can be a bit trickier to work with compared to dry yeast. Maybe try testing a small amount of yeast with a bit of sugar and warm water to see if it activates before adding it to the rest of your ingredients. Don’t give up!

  53. 5 stars
    Glad I made 2 loaves, it was GONE. Family loved loved loved it. I was nervous bc bread never works quite right for me but this came out perfect. So easy. I skipped the 2nd rise with quick yeast and it was still light, fluffy, and had a delicious crust. 10/10. Will definitely be making it again.

  54. 4 stars
    Seriously sooooo good! I can’t stop eating it.

    My only issue is I actually added more flour and it was still pretty sticky? It would pull away but after mixing more it would get sticky again. It’s a little dense but still so good. Will definitely make more!

  55. Bread is delicious! Has anybody made this with Gluten Free flour? I think I may give it a try next time. I’ve used organic all purpose flour and organic Italian 00 flour and both turned out beautifully.

  56. 5 stars
    I love this recipe! My kids keep asking me to make more bread! Has anyone used this recipe for rolls?

    1. Just used this recipe to make dinner rolls last night- split it into 12 (not quite so equal lol) pieces, greased my muffin pan with crisco and flour, let them rise, then baked for 15 minutes.

      I had some extra from splitting the dough and made a small sweet loaf with butter, and cinnamon sugar sprinkled on the inside.

  57. I had never made bread before, and when found of this recipe, I fell in love. I have now made this recipe over half a dozen times finding kneading the dough therapeutic. Best of all, because it makes 2 loaves, I get to share and everyone loves it. Thank you for a great and easy recipe.

    1. Yes, Tara. Although, I feel like the pan in most bread makers makes a very large loaf – equal to about two of my regular sized loaves in standard (if there is such a thing) sized bread pans.

  58. This is my second attempt to ever make bread but I must be doing something wrong because both times have failed to rise after kneading it. I’ve been putting only 1 cup of flour because it becomes dry with just one and is ok to knead.
    I’ve tried to fix the rising issues — since I thought the issue was that it was too cold of an environment, so I wrapped it and put it in another tray holding boiling water, set in the oven(off) to contain the heat. But nothing seems to happen. 🙁

    1. A key factor could be the yeast. Did you check if the yeast foamed up properly after mixing it with warm water and a pinch of sugar or honey? This step is crucial to ensure the yeast is active. Also, the water temperature is vital; it should be warm but not too hot, ideally between 105-115 degrees Fahrenheit. If the yeast doesn’t foam, it might be inactive or the water temperature could have been off.

    2. 5 stars
      Next time when you put it in the oven…the the oven light on. See how that works for you. I make my own yogurt and using the oven light is key!!

    1. So I made it for 6″by12″ tin this whole recipe and used just over 4 cups bread flour. If any one else has bug tins too… It came out so good.

      Having a slice now and it is devine.

  59. If I use a glass loaf pan do I need to change the bake time and temperature?
    Also do you put the bread in the top rack of the oven to bake or the middle rack? Thank you!

    1. 5 stars
      I made 1 loaf in stoneware and 1 in glass. Both cooked evenly and at the same time/temp. I did 350 at 35 mins.

  60. This recipe tastes great! However I’ve made it twice and can’t get my loaves to come out not somewhat flattened so I’m trying to figure out what to do differently!

    1. Hi Morgan, what are you using to cover the bread? Use a dry towel, or well greased plastic wrap, so that none of the air deflates from the dough before putting it in the oven. Also, are you sure your yeast is active?

    1. It’s possible the dough might have needed a bit more hydration, or it could have been baked a tad too long. Let’s troubleshoot together! Make sure to measure your ingredients accurately, and consider adding a bit more liquid if the dough seems too stiff. Also, check your oven temperature with an oven thermometer to ensure it’s accurate.

  61. First time ever baking bread, complete novice to anything bread/yeast wise, and it turned out beautifully tasty! Deliciously crispy crust, soft and moist and fluffy inside….I’m never buying bread again, I’m spoiled now lol. Question though: can this recipe be doubled to make 4 loaves? I’d like to make some for family and friends, and if I can make more in one batch so much the better. Thank you so much for sharing your recipes on an easy to follow manner!

    1. 5 stars
      You could if your mixing bowl is big enough. have a standard size Kitchen Aid mixer and it’s not big enough to mix 10 cups of flour without making a huge mess. Will toss flour out of the bowl all over the kitchen. Just make 2 batches. No need to wash the bowl between. Or you could do the mixing by hand on the counter old style but that’s quite the endeavor. Would be easier just to do 2 batches.

  62. Made today. Used mixer and proofed yeast.
    Didn’t rise over pan(one did the other slightly. Used bread flour . Color browner not white. Texture alittle denser.
    But tasted ok.
    Any suggestions ?

  63. 5 stars
    We loved this recipe! Literally, my entire crew (three girls & hubby) were kneeling in front of the oven during the last few minutes of baking; they couldn’t wait for it to be done! (I wish I’d snapped a pic, it was quite the sight!) Will be a repeat recipe in our house, no doubt. Thank you!

  64. 5 stars
    Made 4 loaves for a church program. The crumb was so tender. Sliced perfectly. I used honey instead of the sugar, and olive oil was the only change. I will make these again.

  65. Made this bread for my family last night and was amazing. I just wanted a good tasting fresh bread and here it is.
    Thanks for sharing!!

  66. 5 stars
    Got stand mixer for Valentine’s Day and this was my first recipe. I kinda got distracted and left it for about 2-2.5hrs during the first proof but decided to just divide it and bake right away. Turned out amazing. I was so full from snacking on it right out of the oven I hardly ate any dinner. My SO is taking a loaf to a coworker tomorrow cause I want to share but I’m also ready to make another batch.

  67. 5 stars
    In addition to my first comment, I did not use a mixer. I stirred and kneaded by hand. I also followed the “quick rise” tip and let the dough rise in the oven. I really appreciate the helpful tips and information in the blog!

  68. 5 stars
    I made this bread and followed the directions exactly, being my first attempt. IT WAS DELICIOUS! It will now be my “go to” recipe. After trying a few other recipes, the flavor, texture, and ease to make places this bread miles ahead of the others. Thank you!

  69. 5 stars
    This is great and after some practice and some slight changes, it’s even better.
    In order to make just one loaf, I used 3 cups of bread flour, and sprinkled in a half cup during the kneading step.
    I reduced the first rise to half an hour, then after rolling into a loaf shape, increased the second rise to two hours. The dough rose about three inches above the bread pan.
    It turned out amazing. Texture was light and airy, and the taste was phenomenal.
    Thank you

  70. I just have to say my family loves this bread and ive mafe 3 batches this week. The first 2 loafs were gone before the day went out. I made another batch the next day, it too was gone. So today I decided to double the batch and the third dough I’m tweaking alittle. First time making dough and already addicted!

  71. Love the bread recipe BUT even though it rises like it should it falls once I put it in the oven. Don’t know what the problem is.

  72. 5 stars
    It was my first time making bread, I tried this recipe with regular flour. I used a wooden spoon. The outcome was delicious !!!!!

    1. Yup! Been using this for years to make all sorts of breads. Great Burger buns, dinner rolls, cinnamon rolls, and bread to boot. I usually double + it and make bread and buns. Aside from oil, (I often use butter) this is a perfect recipe I’ve been using long before I stummbled into it here.

    2. I didn’t make cinnamon rolls, but used the hint provided and made cinnamon bread. Smelled so fantastic while cooking that I hardly could stand to wait to cool enough to cut. Two thumbs up for this recipe!!!!

  73. 5 stars
    My husband who has never baked in his life decided today he was going to make this bread and unbelievably it turned out amazing which means I will now be using this recipe instead of my usual bread recipe and thank you for making such a straightforward video

  74. 5 stars
    Thank you for this recipe! The loaves turned out great and I had so much fun! I did everything by hand, which wasn’t easy but I enjoyed kneading the dough. Also, I used a convection oven and had to make some adjustments to the temperature (25 degrees farhenheit lower and quicker cook time).
    Anyway, thanks so much again! It turned out wonderful!

  75. This was the BEST bread I have ever made! I added cinnamon and raisins to the dough and then spread a cinnamon/sugar/butter paste on the rolled out dough before forming my loaves. I used only my Danish whisk, hands, and my rolling pin for tools. This will be my “go-to” from now on!

  76. I have made this recipe many times .it turns out every time so wonderful..and yummy..I use my kitchen aid mixer ..it is easy

  77. 10/10! This recipe was delicious. I followed the directions. Used honey in place for the sugar. I used my Kitchenaide mixer to and kneading attachment. The flavor is delicious as well. I used bread King Arthur bread flour. I will definitely be keeping this recipe!

  78. I would like to try using a bread maker, it makes a 2 lb loaf. Would you still suggest cutting the recipe in half?

  79. 5 stars
    First time making bread in years, this was a true winner! This will be my go to recipe, and I do like the idea of adding different fruit or spices. Thank you for sharing.

  80. 5 stars
    I haven’t baked a loaf of bread in many years, so I was happy to find your recipe. I followed the recipe, and the results were fine looking and tasting loaves of fresh from the oven bread! Thank YOU!!!

  81. 5 stars
    One of the absolute best recipes I’ve seen for homemade Bread. Turned out absolutely perfect and world’s better than any store bought bread.

  82. Second time making this. So easy and delicious. Moist and chewy. Made cinnamon bread with one of the loafs. Came out perfect.

    1. 5 stars
      Usually turns out amazing, unfortunately when i started making double batches, it doesn’t rise like it should. Thats the only time I have struggled with it. Every loaf that i make instantly is perfect. Just not after freezing, yes followed all instructions.

  83. 4 stars
    This is my third time making this. I only have one problem, it raises about an inch over the pan in a nice dome shape. After baking, it is flat across the top, level with the top of the pan.
    Any suggestions?

    1. It sounds like your bread is experiencing some oven spring but then deflates a bit during baking, resulting in a flat top. This could be due to a few reasons:
      Over-proofing: If the dough rises too much before baking, it can exhaust the yeast, leaving no room for oven spring. Try reducing the second rise time slightly.
      Oven Temperature: Make sure your oven is preheated to the correct temperature. A too-low temperature can cause the bread to rise and then fall. An oven thermometer can help ensure accuracy.

  84. 5 stars
    This is a terrific, simple recipe, an easy-to-memorize go-to for table bread. Rising bread takes some waiting time, of course, but I suppose this is where the “patience is a virtue” notion comes from. Kudos. The warm-oven-environment hack for rising bread is quite useful.

    The only explanatory peccadillo (as such quibbles are ubiquitous in the digital age) is that when the dough balls itself to (or “climbs”) the mixer’s dough hook, it is near or done kneading. I peel it back down once and give it another few whacks to be sure it’s ready. Peeling off the sides as an indicator can be vague. The semi-tacky finger test is quite keen.

    Good job!

  85. My yeast is in date but my loaf isn’t rising. What could’ve gone wrong? I did add some garlic butter seasoning. Coudl this have caused it to not rise. The yeast got foamy. I’m confused.

    1. If your yeast was foamy, it’s likely active. Adding garlic butter seasoning typically doesn’t impact yeast activity unless it’s very salty, which could inhibit yeast. Consider these points:
      Ensure water for yeast is warm (105°F-110°F).
      Check dough consistency; it should be tacky, not too dry or wet.
      Make sure you’ve kneaded enough to develop gluten.
      Rise the dough in a warm, draft-free area.
      Use the recommended flour type and watch out for excessive salt in seasonings.
      A proper environment and dough consistency are key for a good rise. Keep trying, and you’ll get the hang of it!

    1. Yes, you can let half of the dough sit while the first half bakes. After shaping the second portion, cover it loosely with a damp cloth or plastic wrap to prevent it from drying out. Keep it in a warm, draft-free place. This waiting period might actually benefit the second loaf by giving it a slightly longer second rise, potentially leading to a fluffier bread. Just make sure to bake it as soon as the first loaf is done and the pan is ready to use again.

  86. I’ve used this recipie now with double the loaves to 4 and the bread is wonderful! My family appreciates homemade rather than store bought!
    Thank you!

  87. 5 stars
    Awesome. Tried it. Soft and moist. Best eaten soon after 15 minutes while still warm. Tastes good with cheese

  88. I made the bread ,it did not come out good at all..I used bread flour,,,it was like rubber,,,and the in side,,had big air pockets,,,the top look great, but when I cut it no good. It had a really bad ,heavy yeast flavor,,,I used a tablespoon. maybe did not punch,,,it down engouh,,,I want to try again,,,any suggestions please

  89. 5 stars
    Made this with my 12 year old daughter today. Our first time ever baking yeast bread. Such an easy recipe to follow. She did most of it. Turned out amazing! So delicious! Looking forward to making another with cinnamon and raisins.

  90. 5 stars
    This bread is amazing — easy to make, because your directions are so clear and easy to understand. My neighbors are asking for more — this will be my go to homemade bread. Thank you for sharing.

  91. 5 stars
    I’ve struggled with sour dough bread for a year and finally decided to try using commercial yeast and landed on your recipe. I may never make sour dough bread again. This is excellent and I plan to use it in every way possible!
    Thank you,

  92. 5 stars
    Excellent recipe. I used sweetener in place of sugar and still turned out great. Definitely would make again.

    1. 5 stars
      Yummy! This bread turned out better than I thought. First time making bread and I will definitely make this bread again.

  93. I think I messed up they look great and they are soft on inside but the top part is it supposed to be crunchy like? I didn’t burn them or anything I guess I just expected them to be softer on top

    1. it sounds like you had just made it. i find that after homemade bread has sat for up to a day, the crust usually softens up. i kinda really enjoy the “crunchy” stage when its totally fresh though lol. but you end up with the best of both worlds- at least i hope thats how it went for you!

  94. Hello, I’m wondering if it makes a difference if you sift the flour or not? I’m using all purpose flour. I’m on my first raise and the question is a little late but my granddaughter is coming over and I wanted to have fresh bread for her. The recipe was easy to make.

  95. 5 stars
    Easiest bread to make! And is soooooo yummy. I make it all the time, something very satisfying about making your own bread.

  96. 5 stars
    Great recipe! I bought some bread for my adult son from Kroger a few days ago and I had a slice and it was terrible. It inspired me to finally use my new Pullman loaf pan to make a loaf. This is really good. I used honey and it was a good choice. And instead of dividing into 2 loaves, I made one large loaf since my pan is 13×5. Definitely will make again.

  97. 5 stars
    Iss very yummy! I tried it as written for the first time a day it turned out great. (Ingredients and base amount wise)

    Only odd thing is it only took half the time listed!..? Like literally half. 😅 I came out to flip and rotate them (oven is old and not even heating so I always do this at the half way point) and thankfully I did!

    They were perfectly golden brown and done. I’m not sure if that’s like.. normal or not but I got to enjoy this super tasty bread just a little bit sooner so I’m not gonna complain!

  98. 5 stars
    i made this bread but after the first punching down i put blueberries in the dough and shaped it into a loaf…Wow delicious

  99. This bread recipe is amazing! It turned out perfect. I am wondering though if the nutritional facts are for one or two slices.

  100. 5 stars
    Sooo soft and yummy. I’ll be making this regularly now. I let the first rise go 2 hours and 2nd rise 1 hr. Thank you for this new staple recipe!

  101. Great recipe! I did add Italian seasoning, garlic and rosemary for a great dinner loaf with lasagna. Thanks so much!

  102. 5 stars
    This bread is delicious, the only problem is I want more of it hehe. I cut the recipe in-half because I only wanted to make one loaf, but the bread did rise tall enough in the pan, so my bread is too short to slice into sandwich slices if that makes sense. Do the recipe as stated but don’t make two separate loaves! Make one big loaf! 🙂

  103. Help please…tried to make this bread, everything went great until I went to remove the plastic wrap after the second rise, that I did spray with cooking spray, and then both the loaves fell, from the 1.5 inches they had rose above the pan. They looked beautiful before I slowly removed the plastic wrap. Please tell me what I did wrong. Do I have to cover the loaves for the 2nd rise?? Thanks for your help!
    My family ate the bread anyway and said it was great! 🙂 I will try again!

    1. Sorry to hear about the trouble with the second rise and the plastic wrap. It sounds like your loaves were perfectly proofed, but sometimes the dough can be quite delicate at this stage. The sudden movement or change in temperature when removing the cover might cause them to fall. For the second rise, covering the loaves is still a good idea to protect them from drafts and to keep the surface from drying out. Maybe try using a light tea towel next time, which can be easier to remove without disturbing the dough. It’s great to hear your family enjoyed the bread regardless!

      1. 5 stars
        I have tried 4 other recipes for everyday bread to reply my store bought bread. The others were okay… this one is the best and will be my new go to.

    2. 5 stars
      I’m never buying store bought bread again!! This recipe was so easy to follow and the fact that it was only 6 ingredients that I already had in my cupboard was even better! This bread was absolutely delicious. It was my first time ever making bread and it was a hit! Making bread while juggling 2 kids under 2 has never been easier. I did slightly under cook it because I got too excited and even then it tasted so good!!! Thank you so much 🫶

    3. 5 stars
      Lovely recipe! Has turned out perfect several times. I use 1 cup of wheat flour and bread flour (more gluten) for the remainder and it comes out fabulous!

  104. 5 stars
    I absolutely love this recipe it’s so easy and delicious. However it’s to good my wife thinks I bought it or had someone make it for me. Now I have to bake one in front of her to show her I actually did it. That’s ok though I consider that a compliment. Thanks for the delicious recipe.

  105. 5 stars
    My first time dabbling in baking bread. I was excited to find this recipe because of all the great reviews. I cut the recipe in half due to it being in test phase. Bread turned out perfect! My only modification was doubling the oil. 2 TBS for 1 loaf. Another tip I saw was after baking the bread, rub a little water on the crust and cover it with a towel. So the bread can “sweat” and its crust will soften. Hope this review helps someone. Thank you for recipe and detailed instructions! This was very helpful to someone who is just learning to bake bread.

  106. I made the bread for the first time and it turned out perfect! It is delicious! So the very next morning I made two more loaves! Everyone loves it! I will be making this every day! So easy to make!

  107. My bread is currently on its second rise but it was soooo sticky I couldn’t really make it into logs.
    I followed the instructions exactly using AP flour.
    What did I do wrong?

    1. For now, you could lightly flour your hands and the surface when shaping the dough to make it easier to handle. Next time, you might try adding a little more flour until the dough is tacky but not overly sticky, or measure your flour with the spoon-and-level method for accuracy. Don’t worry, bread baking is a learning process, and each batch teaches you something new!

  108. 5 stars
    I made one loaf and the other half into tearaway rolls and it came out perfectly! I’m so happy with how smoothe the process was.

  109. 5 stars
    Thank you so much for all the pictures and the video! I have been wanting to make homemade bread for a while now and was nervous about it until I saw your video and your delicious recipe!

  110. 5 stars
    Wonderful! Made it on a frigid day. Warmed metal mixing bowl and bowl I used for rising in the 180 degree oven before starting. Used rapid rise yeast and all purpose flour. Turned out perfect!! Will be my go to

  111. 3 stars
    First off, this is my first time making bread. So, that being said I have no idea what went wrong. I got a really good rise on the first and and inch over on the second. The bread was delicious but it came out totally flat on top. Unfortunately, it is to arduous of a task to make bread, to make me want to actually make bread ever again. I did read that my oven may not have been hot enough. But it was soft and delicious. If I go thru all that work I want it to be perfect.

  112. OH YES GIRL!!!! I made this for all my besties and they went wild! Except I made mine in the crockpot 😛

    They thought I was crazy but if you cut the oil and water, leave it on high for 72 hours, flip it every 30 minutes and pray you will maybe get something that resembles a loaf..,
    I will write back when I receive my convection oven from kmartdeals4me.com it has been in the mail for several months now and I even paid them twice!!!
    Oh well,.. I realize these are issues for myself and not you so I musn’t place the burden on my dear friend Cortana computer:)

    Alexia please turn off the lamp

    sorry voice to text
    Mary B.

  113. 5 stars
    Crafted this delightful bread tonight, and it was truly exceptional! The simplicity of the recipe is a standout feature. Plus, the joy of filling your home with the aroma of freshly baked bread is simply unparalleled.

  114. 5 stars
    Crafted this delightful bread tonight, and it was truly exceptional! The simplicity of the recipe is a standout feature. Plus, the joy of filling your home with the aroma of freshly baked bread is simply unparalleled.

  115. 5 stars
    Very good bread! I used bread flour, white granulated sugar, light olive oil, and active dry yeast, and the texture and taste of the bread is wonderful. It was easy, too. I will definitely make this again, exactly the same!

  116. Loved this recipe for my family! Easy to follow and turned out great, will definitely be making again. Wondering if there’s anyway to make this gluten free?

  117. 4 stars
    I did not have the patience to do this recipe since you all are starting to stick the ingredients 15 pages past 100 ads I don’t have the patience for it I’m going to find me a recipe that has the ingredients first like traditionally they are done so I can select them before reading a bunch of tips about warm water!

    1. So why bother to complain about it if you didn’t have the patience because you don’t have an ad blocker. Honestly we don’t care… And we made the bread and without ads and whatever else that was you had. Your next recipe will be at wallmart 30% off bread isle I bet.

  118. 5 stars
    Absolutely love this bread. First time trying to make bread, in general, and this is simple to make and excellent explanation. The first time my yeast didn’t rise how it should have (now I know better) and it turned out very dense. I’ve learned that honey has a better taste than sugar but both are great. Awesome recipe, thank you

  119. 5 stars
    Second post. Bread is out of the oven and looks great. I did need a 1/4 cup more bread flour to make a nice dough ball. Let it rise the same time as the recipe. Scored it, brushed the top with egg wash. Internal temperature was 200 degrees F.
    As a base recipe, this recipe is wonderful. I like to elaborate. That’s how I roll.

  120. I’m using the ratios of water, yeast, used honey and salt. The flour ratio is going to be different. Used 50% bread flour. The rest was a mixture of pumpkin seeds, flaxseed flour, chia seeds, amaranth flour, emmer farro seeds.
    I’ll comment after it is finished. Looks great so far.

  121. 5 stars
    This was so easy to follow and make. My family loves it, and devours it as soon as I make it. I lost my mother’s bread recipe, and found your recipe. Absolutely love it n make it 3times at week. Thank you

  122. 5 stars
    Thank you for an easy homemade bread recipe. I’ve never baked bread before and this recipe was great for a newbie like myself. And it tasted fantastic, I just can’t go back to store bought bread.
    I was curious though if I could substitute the flour with a gluten free flour to make a gluten free loaf for dietary restrictions? I did read where you stated not to sub wheat as the gluten levels are different with the measurements. So I’m thinking no in the gluten free substitute but wanted to ask. Thanks!

  123. 2 stars
    Well I did this to the letter and it kept rising fo the point it’s about 8 inches over my loaf pans. Was x2 saposed to yield 4 loads and not 2 loaf’s? I have made bread for over 25 years and I thought it was a bit much for yeast. Should have known better then to trust online recipes.

    1. Hi Chris, the rise time is just an estimate (bread will rise quicker or faster depending on the environment and temperature in the room). You just want the loaves to rise right above the edge of the loaf pan (not several inches–that’s too much), and then you can stick them in the oven.

        1. The ideal room temperature for rising bread dough is around 75°F to 78°F (24°C to 26°C). At this range, yeast performs optimally, allowing the dough to rise consistently and predictably. If your kitchen is cooler, you might find that the dough takes longer to rise. Conversely, if it’s warmer, the dough might rise more quickly. Finding a spot in your home that maintains a steady temperature close to this range can help achieve the best results.

    2. 5 stars
      Made this today. First time making homemade bread. It was more dense than your picture looks. Any idea where I went wrong if it’s dense and not super airy? Flavor was good, just not quite the texture I was expecting. Will be making it again though so looking forward to some feedback!

    3. 1 star
      Chris the second man to cry about how he bombed the simplest bread recipe on the planet. Don’t embarrass yourself by admitting it first off. Second don’t embarrass yourself by blaming some other reason that you failed and not take responsibility for your mistakes. If you follow the recipe it will be perfect. Sounds more like you have made bread for 25 minutes. Typo I’m sure lol 🙄☺️

  124. 5 stars
    I made this bread today and used honey instead of sugar. This bread is delicious and will be my go to bread recipe now.
    I sliced it separated each slice with parchment paper and froze it that way in freezer bags to use as needed there is just 2 of us.

  125. I used this recipe for my bread not knowing what to expect but boy oh boy my family can’t stop eating it out. This is the best bread recipe that I have made and love, thank you for sharing this

  126. 5 stars
    Easy recipe with minimal ingredients but the end product was a good tasting, soft white bread with just a hint of a crunchy crust and that sought after golden color. We could taste the hint of honey that was used as part of the recipe and it really added a nice complement to the bread.

  127. Can I add the raisins when I add the cinnamon sugar, just sprinkle the cinnamon sugar and put the raisins on top of that then roll into a log? I want one loaf to be plain and one cinnamon raisin so I can’t add the raisins in step 3. Thank you!

  128. 5 stars
    First time ever making bread. My family goes thru it so fast so I was looking for something more affordable for our family. They loved it. It worked out so perfect. Thank you so much

    1. 5 stars
      Oh my goodness! This one’s a keeper for sure. My second time making bread. Can’t wait for my hubby to try it. Thank you!

  129. This was my first time making bread and this recipe was amazing! Thanks for making it simple! My kids are thrilled

  130. My younger sister is Type 1 Diabetic and I was wondering under your nutrition information- is that for one slice of bread, one loaf of bread, or the two loaves?

  131. I love this bread recipe it’s really delicious. I prefer to leave mine in one big loaf and cook it in a circle pan (needs an additional 7-12 minutes of cook time). I’ve been making bread practically everyday with this recipe it’s super yummy just a little butter is all that is needs.

  132. 5 stars
    I’ve made this bread 8x and Its always turned out perfect. I use butter instead of oil though.
    I’ve also made cheese bread out of this recipe – and today I switched the white flour with whole wheat. Requires more cups of flour. Still turned out great 🙂

  133. 5 stars
    This bread is absolutely delicious and the recipe was easy to follow. I will 100% being making this again and again.

  134. 4 stars
    I think it will fall if you allow it to rise too long. It’s called over proofing. This happened to me when I used quick rise yeast. Just have to remember to shorten your rise time.

  135. 5 stars
    As hard as it is to work technology and all the useless time wasting crap that comes along with it, when ur just trying to get some quick info. Or recipe….I appreciate this site more than u know. I found answer to my question with time to spare. So I’m using that time to thank you. Best working no bs site I’ve seen all year. Thank you. Made my whole day better not fighting technology for simple answer . I’m spreading the word on how great ur pages are. Thank you again.

  136. 5 stars
    You’re recipe worked the Bestest so far!! I can not even begin to thank you enough! I really appreciate you sharing ❣️ I was so pleased that my very picky eaters LOVED this!!

  137. 5 stars
    I ran out of store bought sliced bread and was looking for a simple bread recipe. I came across your recipe and I decided to make it. So good my family loves it! They want me to make more lol this would be good to make and give as gifts for the holidays. Thanks for sharing!

  138. Do you have the measurements of the ingredients in weights? I am from New Zealand, our cup size is different to yours. Thanks in advance!

    1. 475 mL of water
      60 mL of honey or 50 g of sugar
      480 – 660 g all purpose or bread flour

      Please note that I got these values from Google; I haven’t tried this recipe myself.

  139. I’m trying to make bread for first time and already killed 2 batches of yeast so if anyone is doing it for the first time like me do yourself a favor and watch a video on you tube I think my 3rd attempt might just have better results 🙂

    1. This is my favorite bread recipe. I tend to make dinner rolls out of the dough and bake in a 9×13 pan. My family absolutely loves these! It is such a simple and delicious and fluffy bread.

  140. 5 stars
    I have used this recipe since finding it in October. It is the best homemade bread recipe I have ever used. Thank you for sharing it. It tastes so good. Excellent for French toast.

  141. 5 stars
    I did a lot of searching for an easy to follow bread recipe. Thank God I found this! The recipe is great AND I can read the recipe without so many ads clogging my screen. I understand the need to make money, but I have left many recipe sights because of the pop ups. So, thank you for the recipe and great site.

    P.S. I also noticed the comments were positive and did not change the recipe. I find it extremely annoying when people basically rewrite a recipe. Get your own site if you want to do that.

  142. 5 stars
    I have been trying to find a good white bread recipe and this is the one!! My husband and daughters loved it! Thank you for this recipe, Lauren.
    Now I am going to search to see if you have a dinner roll recipe

  143. Just sat for first rise. Smells yummy in my kitchen already nice and yeasty sweet. Gonna make a loaf and a pan of rolls. 8f it turns out OK gonna make for Xmas dinner.

  144. 3 stars
    I have made this so a handful of times and I have to add so much flour for it to not be so sticky so i can handle it. 6.5-7 cups of flour instead the max 5.5 cups in the recipe. My loaf ends up OK but not great. It is very dense around the edges and bottom. I love how simple it seems but it’s very frustrating in the end. Might end up moving on from the recipe.

  145. I am getting a stand mixer for Xmas and cannot wait to try this. Question, several posted they make buns as well. How is that done? Thank you.

    1. I added a little more sugar than the recipe calls for to make them a little tastier as rolls and then made them in the shape that I wanted.
      Let them rise again and cooked for the same amount of time. It does not change much in size for second rise if you shape for rolls so far that I have made them(3 times).

  146. 5 stars
    Easy & delicious! My family loved it. We made it for sandwiches but 1 whole loaf got consumed right away, sliced & buttered.

  147. I used a 5 Oz can of evaporated milk and added water until I had 1 cup of liquid then I scalded the milk to 180° then added the other cup of water required for the recipe. Let the liquid cool to 105 to 115 degrees then I did the rest of the recipe as called out. I like to experiment with recipes so we will see how it turns out.

  148. 5 stars
    Thank you for the best recipe! I have also used it for hamburger buns, which turned out beautiful with the second loaf. Next up hot dog buns!!

  149. 5 stars
    This is a fool proof recipe. I do put a tablespoon of salt instead of a teaspoon, but that is just our families preference. I use this recipe to make a dinner rolls for Thanksgiving and everyone went crazy over them.

  150. 5 stars
    I’ve used this recipe twice now in the past few days. It’s so easy and the bread is delicious! I’m just making my own bread from now on, since I now know it’s so easy to make.

  151. 5 stars
    This bread is delicious! It’s the only white bread loaf, I’ll make! I use my kitchen aid mixer and keep adding a little flour at a time until it stops sticking to the bowl. Once it stops sticking, I start a timer for 5 minutes and use my dough hook at medium settings. Works out real well!

    My tip: Let it rise in the laundry room with the dryer running! It’ll produce enough heat to get it rising good!

  152. This recipe is awesome! I can’t bake to save my life. But this loaf of bread turned out amazing. My fiance was very surprised as well. I love your notes at the end for what to do if we have other ingredients or want to bake later.

  153. 5 stars
    My favorite bread recipe. So easy and simple to follow. And the bread comes out perfect each time. I’ve tried a few different recipes and this is by far the best one, I’ve been using it for months now. I’ve never had to alter a thing with it, the bread comes out perfect each time.

  154. 5 stars
    I absolutely love this recipe! I have been using it for about a year now! I have yet to find a better recipe! It’s so easy and simple yet taste amazing!

  155. 5 stars
    Love this recipe so much and my bread tastes amazing every time. I’d like to make one loaf at a time though. Instead of two. Should I just cut the ingredients in half. Does it change taste at all?

    1. This was so light, soft and airy…i just did 1 loaf, now kicking myself. This is my go to now I think. Thankyou. It was wonderful!!

    2. It’s best to make the entire recipe. You can divide the dough in half before the first rising and freeze half in an airtight wrap.

  156. Hey there! I’m in the process of making this bread and tried your quick rise tip by preheating the oven to 180° and then turning it off. How long should the dough take to rise using this method?

  157. I made this, the most basic of the basic recipes, to try my hand at baking with my two year old assistant. It turned out! Put it on my deli slicer and we had perfect pieces of bread. Next go around i will try to get bigger air bubbles by stretching and folding more

  158. Absolutely favorite bread recipe I have done so far so delicious and it freezes and thaws like it was never in the freezer for 2 weeks

  159. 5 stars
    I made this over Thanksgiving, baked half the recipe in a loaf pan with our dinner, and put the other half in the fridge to make cinnamon rolls the next morning. Everyone raved about both! Thank you!

  160. 5 stars
    I just made this for my first ever loaf of bread and it is so delicious, plus my kids are saying how good it is which is a bonus! Super easy to follow, thank you! Will be making this on repeat!

  161. 4 stars
    So far the best bread recipe I’ve made. Easy to make and delicious. I’ve started making it weekly because store bought bread is expensive garbage. My husband literally cuts it as soon as it comes out of the oven. It’s probably something I’m doing but it tends to fall apart when cut like kinda crumbly but yummy crumbs. Also I don’t butter the top and it’s still great.

    1. This 100%. It sucks to have to wait til bread cools down to cut into it, but this could be contributing to the crumbs. Crumbs could also be overkneading or too long of a rise (waiting for it to be the perfect shape in the bread pan).

  162. It came out very dense and looks like a cake. Do you know why? It had the hollow sound when taking it out of the oven.

  163. 5 stars
    I love making bread and have tried so many recipes. This is THE BEST BY FAR!! It’s so airy. My husband polished off a loaf in less then 24 hours. Definitely in the saved recipes!!

    1. The plastic wrap needs to be greased with cooking spray so it doesn’t stick–otherwise just use a dry kitchen towel next time.

  164. Hi there! I am new to the bread making game and I am going to try this recipe! I live at high altitude, about 9,000 feet. Are there any other steps to consider when making this at altitude?

  165. 4 stars
    I’m not the greatest cook. But making this super soft wonderful bread made me a 10 in my husband’s eyes.(and mouth!!)

  166. 5 stars
    1st time ever making bread and it turned out amazing with this recipe. I did the quick rise tip on the oven as it’s a cold and rainy day here and it worked great!

  167. 5 stars
    I made 2 last night and let me tell you…when I tried a piece this morning…I went to heaven I think. Sooo yummy!!!

  168. I love this recipe. Been trying to find a recipe for bread flour. I was wondering if I can use this for dinner rolls as well??

  169. 5 stars
    Im a very novice bread maker and this bread recipe was easy to follow and is very tasty, however mine turned out a bit dense compared to your pictures. I used fast rise yeast and a stand mixer; any suggestions?? Thanks!

  170. Hi first time making bread and I’m curious what I could’ve done wrong. My loaves seem to deflate a little in the oven and after 33mins still haven’t browned 🤔😕 any advice is greatly appreciated

    1. You might’ve let the dough rise too long and exhausted the gluten structure to the point of making it unstable…make sure you watch your down during each rise to avoid overproofing.

  171. This bread is wonderful! FINALLY I found a recipe that the whole family loves and daughter eats for school lunches. Bye bye grocery store sliced white bread!

  172. 5 stars
    Just made this bread this evening, and oh my it was so good and easy to make. I’m already planning my next loaves. This is also the first time I’ve made bread.

  173. 5 stars
    This should honestly be a 5 star rating, not 4.9, lol. My whole family loves this bread. My husband constantly asks me to make it!

  174. This is the best bread ever! Especially that I’ve baked! Everyone needs to try this recipe! I guess I’m a bread maker now! Thank you so much👏🏻❤️

  175. My bread comes out flat and I follow ingredients to a T. Love the taste but the bread is not pretty :((( it’s flat… please help.. just made 4 loaves and they are all the same 🙁 used instant yeast

    1. 5 stars
      I wish I could attach a picture of the beautiful sandwich bread I made today. This recipe is the bomb!!! I also made cinnamon rolls with my leftovers 🤭

    2. When you mixed your yeast and warm water did it get bubbly/foamy? If not your yeast is probably dead and you need to get new yeast. Or could be that you didn’t have your dough in a warm enough spot to rise. I usually put my bread dough in the oven with the oven light on to help it rise during the colder months.

    3. Are you using bread flour or all purpose? I’d recommend bread flour. Also it needs to rise in a warm spot. Maybe next time, do some laundry and have it rise in the laundry room. The heat from the dryer should give it some good warmth and it’ll rise better. Hope you give it another try and have better success!

  176. This is my go to recipe and I absolutely love it. My question is this: how long should the loaves bake on 325 degree convection oven?

  177. 5 stars
    I thought I was making only 1 bread. I might have put too much dough in the pan…we will see when it’s done..lol

  178. 5 stars
    This is my first time making bread and this turned out amazing! I followed the instructions exactly and it turned out so delicious. Some things to consider.. #1-proofing the yeast worked best by just adding 1/2 cup of the water (not all of the water) a tsp of sugar and the yeast then wait 10 min. #2- my loaves were perfectly cooked at 25minutes. #3- I did everything by hand because I don’t have a mixer and it turned out great. The video is also very helpful

  179. 5 stars
    I just made this recipe for the first time and it is SO delicious! My family literally devoured one of the loaves within 20 minutes…. I never imagined they would be so excited about eating bread lol This is definitely a recipe to save!

  180. 4 stars
    I’m making this recipe for the first time. I’m in Denver, so high altitude. Not sure if I added enough flour, but we’ll see how it turns out. It’s doing it’s 2nd rise in the loaf pans! Crossing my fingers!

  181. 4 stars
    Simple ingredients, nice texture, my family loves. No need to look further, dry cant give you a 5, no one walks on water!!

    1. I dislike people like you who think no one is deserving of a perfect rating…you are definitely a 0 star…no twits should be allowed to procreate.

  182. 5 stars
    Made my first loaf of bread with this recipe and it was amazing!!! 100% will share with friends and family, Thank you for sharing this fantastic recipe on how to make really delicious bread!!

  183. 5 stars
    Fantastic recipe, I will look no further, this one is it!! Very easy to make, I did 4 loaves. Two I made exactly as stated in the recipe and the other two with rapid rise yeast( I like to experiment when I have time). I did proof the yeast for both types first, and I added 1/8 tsp baking soda to my flour mix for extra leavening to compensate for baking bread at 5000+ feet above sea level. Perfectly golden and done in 31 minutes. We have only sampled the instant yeast loaf so far and everyone loves it! Great texture, rise and taste, with a firm but chewable outside crust. Toasts like a dream. Rapid rise yeast is definitely faster and rose to a picture perfect loaf in half the time. I really appreciated the clear notes and tips as well. I am so glad I tried this recipe it is a keeper that will be in heavy regular rotation. I plan to try it as cinnamon swirl next! Thanks for sharing it. 🙂

  184. 5 stars
    I just made this bread. It’s SO incredible! Currently making some cheese toasties for the kiddos. I doubled the recipe and it made 2 gigantic loaves. It’s perfect density and texture and super delicious!

  185. 5 stars
    I’ve made this recipe a handful of times, I do end up needing the larger amount of flour since I live in humidity central Louisiana, but it is a wonderful quick recipe, cheaper & healthier than buying chain store bread, thank you very much. It freezes well in a tied bread bag after being sliced, too.

    1. 5 stars
      Brush the top with melted butter and put back in the oven for the last 5 minutes. It’ll brown up nicely.

  186. I’ve been using this recipe for about a month now. But I used the metric conversion and that toggle button is gone now. Can that please be added back?

  187. 5 stars
    Easiest bread recipe I’ve tried so far! It was very sticky for me even after adding more flour and since i ran out of AP flour, i had to add whole wheat after the first 4cups (about 1 1/2 cp). I just went on with the sticky so it wouldn’t be too dense. Looks beautiful. Will def save and make again! Thanks!

    1. 5 stars
      My 2nd time around I used 4 1/2 cps of ap flour. Looks and smells wonderful. I can’t wait to cut into it! Btw , i mixed and kneaded by hand because i don’t have a bread machine or mixer with dough hooks.

  188. This is the first time making this recipe and it turned out great . How can I incorporate cheese into it to make cheese bread. My husband likes the cheese bread that we buy at a local place. Thank you for the recipe I will be making this one again and hope I can make more and freeze it for later. Thanks again.

    1. My husband also likes cheese so I made this recipe and rolled it out like you would for the cinnamon swirl and added chopped up Sage, rosemary and thyme with garlic and sharp cheddar and baked as instructed. Came out beautiful and delicious.

  189. 5 stars
    I’ve been making this recipe for the past 8 months and i haven’t bought white bread since. love it. I have a question about the calories is it 202 calories for one slice or two? because i usually use 2 slice for sandwiches.

    1. It depends on how you slice your bread and the ingredients. I slice both loaves into 14 (28 total) slices, use 5 cups regular ap enriched flour, regular granulated sugar, and refined coconut oil and the calorie and carb content is roughly 92 cal & 18g carbs per slice, not accounting for the extra flour used when kneading. A lot lower than what is listed in the recipe, and even if you use vegetable oil instead of coconut oil, it actually lowers the calorie content. It’s possible that the recipe creator made a mistake and divided by a slice count for one loaf with the given ingredients into of a slice count for two, we’re human and mistakes happen. It’s always good to do your own math with your own ingredients if you are concerned with nutrition values in recipes.

  190. 5 stars
    Absolutely fantastic bread. We’ve made it three times in a week and can’t get enough. Great with chili—we have had one very cool, fall-ish day, where I made homemade bread and chili. Delicious. First loaf was gone within ten minutes. Second loaf was gone by noon the next day. All the kids had to take lunches to school and everyone wanted cinnamon toast for breakfast.

  191. 5 stars
    I have never made bread before and this recipe made it so easy! I kinda messed up the first time but the second time worked out perfectly!!

  192. 5 stars
    I followed the recipe 90 % the loaf turned out amazingly well,lovely and soft ,perfect for sandwiches it sat on my workbench for 9 hours and didn’t dry out at all,it’s the best sandwich bread I’ve ever made,thanks for the recipe
    Regards John

  193. What’s the carb count roughly per slice of bread. Our daughter is type 1 diabetic and toast is a staple for her. Any help would be great.

    1. The 2 cups of water worked fine for me, make sure your using a liquid measuring cup not a one made for solids (flour, sugar, etc) that does make a difference:)

  194. I love the recipe. The bread is wonderful. Super easy. I just don’t seem to get them to rise as high as yours. Can I add a little more yeast? I’m using Fleishmans Quick -rise yeast.

    1. Thank you for the feedback on our bread recipe! We’re delighted you enjoyed it. If your bread isn’t rising as desired, check the water temperature, ensure the dough is proofed in a warm, draft-free area, and allow enough rise time. You could add a touch more yeast, but be careful not to overdo it as it can alter the flavor and texture. Also, double-check the expiration date of your Fleishmans Quick-rise yeast to ensure its activity.

    2. 5 stars
      Amazing bread,it rose about one inch past the top of my bread tin,the dough was very sticky so I had to add a little more flour before I could shape it,but the bread is delicious and perfect for sandwiches

    3. I always add 1/8 tsp baking soda to my bread flour mixes for a little extra “lift”, as things do not always rise well at the high altitude where I live. It may be worth a try and doesn’t alter the taste or texture in any way. I hope that helps!

    1. You want to make sure the wrap doesn’t stick to the top of your dough and pull it off very carefully. If it sticks or pulls the dough may deflate. It’s happened to all of us!

    2. Be sure to soak the plastic wrap in spray so it don’t stick. If it sticks slightly it will deflate, that’s with any bread 🤷‍♀️

    3. It happens to me every time I use Sara Wrap over dough. 100%. I ended up purchasing some white cotton bar towels with a tight waffle weave at Costco. Nothing sticks to them! I don’t do a thing except drape it over the pans, and my dough no longer sticks, rips and collapses. I keep a set to use just for my bread and pizza dough making. I hope that helps. 🙂

  195. 5 stars
    Thank you! I made this bread exactly as you say to. It turned out a lot like our favorite bread we’ve eaten when vacationing in Greece. I can now get this bread right here in America. I just need to simply make it myself with your easy recipe. (=

  196. 5 stars
    I made this bread today because I didn’t want to make a trip to the store and bread is pricey these days. This recipe lives up to the website name, it doesn’t disappoint. The directions are easy to follow. I used regular flour and a little bread flour because I ran out. The bread came out moist and tender and so tasty. This is a great recipe.

  197. Just a quick THANK YOU for this recipe. There was some “Grandma’s bread recipe” on some other site but it tells you to throw the yeast, all the sugar and salt into the bowl all at once. BUT I remember that the salt can kill the yeast if you let them touch from the very beginning. So, I used your site as a second opinion and saw that you don’t have the salt thrown in with the yeast from moment One. Thank you for being there. Thanx, Doctor Dī (rhymes with PIE)

  198. 5 stars
    Made this to go with that nights dinner. My grandson said it was the best dipping iron homemade gravy. My family of 5 devoured one loaf just at dinner. Thanks for sharing

  199. I’ve used the right amount of ingredients done what the recipe says and for some reason my mix isn’t getting into dough can you give me some advice on what I can do to remedy this please many thanks

    1. I got my water temp to 120. It helped dissolve the mix better. And I used a wooden spoon to mix the ingredients together and then kneaded it with my hands. I only used 4 cups of flour and added only about 1/2 cup more while kneading because it’s was still a little too wet and eventually got the right consistency.

  200. 5 stars
    I’ve been making bread for many years and have tried many different recipes. This recipe is really the best! I keep coming back to it and I always make it a few times a month it’s definitely my go to. It’s delicious and does not last long in my house! 🙂

  201. 5 stars
    First time making my own bread and everything turned out great using this recipe. Everyone in my house approved 😌

  202. 5 stars
    Made exactly as written except made a whoopsie and didn’t see the word ‘pinch’ when adding sugar to yeast. Thought that seemed weird to add all that sugar to the water. lol. Oh well, made no difference and the yeast was quite foamy after a few minutes. Rises were perfect and they came out with beautiful large loaves. Not sure why some are having issues with them sagging in oven, but I had the opposite. I did see the comments about properly punching it down after first rise, so made sure to do that. Maybe that’s why.

  203. Overall, I’m super happy with this recipe but I’m at a high altitude and I’d like to use this recipe. What can I do to adjust it? Any recommendations? I’m getting good rise until I go to bake and then the top sinks. The texture is good the smell of the flavor are all good I’m just having an issue with the top sinking as it bakes.

  204. 5 stars
    Love this recipe! Works great every time. Out of curiosity, is the serving size for the nutrition information provided 1 or 2 slices?

    1. I am also wondering for this. this is the only information that is holding back to try. I need to know carb per slice or carb for whole batch. I am waiting for your reply

  205. 3 stars
    I found it hard to get the bread to rise above the pan during the final rise. The final height of the bread is shorter than I want it to be, it’s like banana bread height. I’ve been trying different bread recipes to get the right height and density and this isn’t one of them.

    A lot of times, my bread comes out short and kind of dense.

    1. I’m sorry to hear that the bread didn’t rise as much as you’d hoped. Bread baking can be influenced by a multitude of factors including Yeast Viability, Water Temperature, Kneading, Proofing Environment, Altitude and even dough hydration. If you’re haveing consistent issues with your bread being short and dense I’d start with making sure your yeast is fresh and active and go from there. I’d encourage you not to get disheartened; bread baking is as much an art as it is a science, and every batch helps you refine your technique.

  206. WARNING!!! Wish I read about substituting whole wheat flour BEFORE I made the bread! This recipe does not work well at all for whole wheat! 🙂 I’m sure it works great for regular flour.

  207. 5 stars
    I’m a bread rookie but I decided to try out this recipe. It was so easy to follow and made delicious bread! I’ll definitely be using this recipe again!

  208. 5 stars
    This was so tasty! At first I was a bit skeptical by the smell and look. It took about 5 hours for me. Lol, at the baking part it smelled so good! I am a bit mad because the bread isn’t smooth in the pan but I have another dough to work with! 10/10! Would recommend so simple and good.

  209. My husband loved it. I usually make a honey wheat bread. I wanted to try a white bread, very good and easy.

    1. Really great simple recipe. I use only a pinch or two of sugar/ drizzle of honey for it and it still comes out delicious

  210. 5 stars
    Made the regular recipe a couple of weeks ago and it was great! Came out a little dense but that was probably me using a bit too much flour. Made a single loaf of the cinnimon raison version and it looks great. Getting ready to pop it in the oven.

  211. 4 stars
    This bread taste wonderful and I have no issue with it rising during the 1st and second rise but it fails to rise in the oven and I cannot figure out why.

  212. 3 stars
    I’ve made this bread two days in a row. It has a wonderful flavor, but I had some trouble getting it to rise and not fall in the oven. Yesterday, I thought I had turned my oven on “warming” to let it rise, but I turned it on 350! That was my stupidity. Today I put it in my “proofing box” aka my microwave on a rack sitting on a cake pan of super hot water. It rose beautifully, but fell in the oven. I’m turning it into lots of French toast for the freezer. I’m having surgery on my right wrist in two weeks and am trying to get food in the freezer!

    1. I wonder if you forgot to punch it good after the first rise to get all the air out.. Just a thought.

  213. 4 stars
    My bread didn’t rise as much as it should have for the second rise. Any tips? The first rise went beautifully:)

  214. 5 stars
    I will be making this bread every 2 days,
    It’s so good! I haven’t baked bread in almost 10 years and I’m so very happy I found your recipe!!

    The crust came out crisp and brown, (I coated the top with a little olive oil before I put it in the oven. The inside was slightly dense, no air bubbles anywhere!

    My favorite part, the house smelled of fresh bread! <3

    Thank you for this perfect recipe!

  215. 5 stars
    This bread is by far the best recipe out there! I make it several times a week and still can’t keep up with the family wanting it for every meal! I have never eaten plain bread without butter but this one you will want plain! It’s that good!

  216. This made absolutely wonderful bread. It was easy to do and everyone was so thrilled with it! I will use this as my go to recipe from now on.

  217. 5 stars
    I make a lot of recipes from the internet, and they usually come out a little weird, but this one was perfect! The instructions were clear and the finished product turned out so good!

  218. 5 stars
    Found your bread recipe via a Google search. My 1st time attempting bread baking. Came out perfect. Thank you.

  219. 5 stars
    First time making bread and I’d say it was a success! So fluffy and soft, will definitely make it again. Thank you!

  220. 5 stars
    I’m new to bread making and this recipe was super easy to follow! The bread was delicious! I will be keeping this recipe for future reference.

  221. 5 stars
    I only have one 9×5 loaf pan, so I divided the dough in half, and used the other half to make 8 dinner rolls. A-MAZING! My family loved the rolls even more than the bread (easier to grab and go I guess!) When I took the rolls out, I lathered them in melted butter and then lightly salted the tops. Holy mother of pearl! You all have got to try making this into dinner rolls! My husband said that this is the new recipe for Thanksgiving rolls. THANK YOU for this recipe. I have really struggled with bread making, and this worked the first time. Yum!

  222. LOVE THIS RECIPE!! So yummy! For your nutritional value, how many grams per slice on avg are the slices to get those numbers? I ask because my loaves are two different sizes so I can’t get accurate value per serving on the loaf. Thank you!

  223. I have never made bread before my first time and I was so excited it turned out really good my family loved it I am raising my 2 grandkids they couldn’t believe how good it was Thank You so much.