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. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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?

  6. 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!!)

  7. 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!

  8. 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!!!

  9. 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??

  10. 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!

  11. 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.

  12. 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!

  13. 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.

  14. 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!

  15. 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👏🏻❤️

  16. 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.

  17. 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?

  18. 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

  19. 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

  20. 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!

  21. 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!

  22. 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.

  23. 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!!

  24. 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. 🙂

  25. 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!

  26. 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.

  27. 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?

  28. 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.

  29. 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.

  30. 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.

  31. 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.

  32. 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!!

  33. 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

  34. 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:)

  35. 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. 🙂

  36. 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. (=

  37. 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.

  38. 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)

  39. 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

  40. 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.

  41. 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! 🙂

  42. 5 stars
    First time making my own bread and everything turned out great using this recipe. Everyone in my house approved 😌

  43. 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.

  44. 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.

  45. 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

  46. 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.

  47. 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.

  48. 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!

  49. 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.

  50. 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

  51. 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.

  52. 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.

  53. 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.

  54. 4 stars
    My bread didn’t rise as much as it should have for the second rise. Any tips? The first rise went beautifully:)

  55. 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!

  56. 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!

  57. 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.

  58. 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!

  59. 5 stars
    Found your bread recipe via a Google search. My 1st time attempting bread baking. Came out perfect. Thank you.

  60. 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!

  61. 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.

  62. 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!

  63. 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!

  64. 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.

  65. Great recipe. I did 3 things additional things: 1) I do the whole thing with the hook on in Kitchen Aid mixer 2) I use Bread Booster – it’s beside the yeast at the grocery store and 3) I let it rise 3 times — two in the bowl and once after I’ve formed it into loaves or buns. Thank you for the recipe. I always forget the measurements!

  66. I made this recipe last week and my whole family absolutely loved it! I’m currently making bread again for the upcoming weeks and waiting on my first rise!!!

  67. 5 stars
    Thanks for the recipe! I followed exactly what you wrote, I cut the ingredients to half since I just have 1 loaf pan. This is the first loaf of bread I ever made. It came out very nice and so tasty! Love it so much! THANK YOU!

  68. I’ve just made this recipe following it to a tee, but now my second rise has me wondering what I’ve done wrong that my loaves are sooo tiny for the pans? I am using the same 9×5 loaf pans but they are barely filling them halfway (lengthwise)

    1. I also just made it and did each step for the first time ever. I can say it went like click work. I did put in in the stove with limited heat for it to rise both times.

  69. 4 stars
    I have made this bread a couple of times now, and it’s been delicious both times.

    I am having issues with the rising though. Both times I have made this bread, it will rise as it should above my loaf pans, but the height of my loaves when I’m slicing them is not how I would like for it to be.

    Could it be too dense, or is there a way I can fix this? Would I just need to do a batch and a half to help with this for two loaves?

    The loaves I have made are much too small to make a sandwich with with deli meats and I’m hoping to fix this.
    Thank you!

  70. 5 stars
    I made this recipe and it came out wonderful. Can I add blueberries to make blueberry bread? How would I do this?

  71. 5 stars
    This bread was AMAZING!! Great with with dinner or breakfast gravy in the morning. Thank you for sharing!

  72. Do you have to cover with plastic wrap on second proofing? I am not a baker and was just wondering if there is a purpose. Thank you, trying to learn as much as I can about baking bread.

    1. You can cover with a clean kitchen towel. You want to keep it from drying out and dust particles coming. It also rises a bit faster when covered.

  73. try ommiting your oil and sugar and only kneading the dough until it comes together ( about 30 seconds ) and you will get a much lighter fluffier bread – also dont restrict the dough in a bread pan roll in into a ball type and give it a couple slashes with a sharp kitchen knife – all the best

    1. I’m curious to try this method – how do you do the the proofing and 1 & 2 nd rise? Do you still Make 2 loaves out of it or 1 big one?

  74. 5 stars
    We just made this bread. My daughter, who is very picky and hates to try new things, loved this recipe. She has already had 6 slices and is begging for more! We won’t buy grocery store bread again.

  75. 5 stars
    Followed the directions to a tee, and also added everything sprinkles and a dash of kosher salt to the top of the loaves before the 2nd proofing. This is the best fast bread I’ve ever made. Very fluffy and delicious. It was a dark golden crust, not burned at all!

    1. Nice I think this recipe is good for baking bread hope everyone will enjoy it and I can tell those who want to learn more should join

  76. 5 stars
    I’ve been making bread for years. This has become my go to loaf. I don’t buy any baked goods from the store. This recipe is fool proof!

  77. This Bread was just beautiful. I made it for the first time and it came out perfect. Have tried several other recipes and had to throw them away. I will make this again. Thank you!

    1. Hi Cole! I would recommend you get an oven thermometer and check the temperature in your oven. I would bet your oven is running high!

  78. 5 stars
    First time ever making bread, it came out great!!!! Great instructions will be making it now instead of buying bread. I use king author flour for pizza now I can use it for bread.

  79. 5 stars
    My family loves this bread. Have made 4 times now. Having a little trouble getting the consistency right. Mixing bread four (more chewy) and all purpose flour. Tastes amazing every time. I always make one regular and 1 cinnamon swirl loaf.

    1. 4 stars
      The metric measurements seem to be off. 1 cup of flour is about 120grams so 5 cups of flour is 600 grams, not 1.19kg as indicated in the recipe… I used ~600grams bread flour to make this and it turned out fine 🙂

  80. 5 stars
    I’m trying this for the 1st time so far so good but I touched the loaf during 2nd rise so my question is will it rise again or do I just move forward with the other? I can’t believe I did that ugh

  81. 3 stars
    I halfed this as it said to do so for a bread machine. Have you made this in a bread machine and did it work out for you?

  82. 5 stars
    I switched to this recipe because it is so very much like my Mom’s recipe!
    Great for rolls or loafs, you just have to adjust the time for rolls! 12-15 minutes works great for me!

  83. 5 stars
    This recipe is the best, I never want to buy bread again! This is the first loaf I made that I didn’t have to throw away!! 😁

  84. 5 stars
    My first time making bread and it came out great! Very easy to make and I’ll be doing it regularly!

  85. I’ve been looking for a bread recipe that uses a mixer for kneading. I just bought a spiral replacement dough hook for my old Hobart Kitchenaid mixer. Should I use the same mixing instructions that you gave for your Bosch mixer? Thnks for your help!

  86. Made this bread in a competition with my wife. Kids were the judge. Dad won!!

    This is now Dad’s staple bread. So simple, so easy. Family loves it!

  87. 5 stars
    I’m new to making bread, second time making bread ever. This recipe was so easy and it was so good too. Definitely a keeper. Thank You!

  88. 5 stars
    I would have given this recipe 10 stars if I could have …..nice light Fluffy bread soft brown crust …and I used honey instead of sugar.
    LOVE LOVE LOVE this bread.

  89. 5 stars
    I have literally been searching for a good, basic sandwich bread recipe for years, only to be disappointed with the results. Came across yours and thought, why not, I’ll give it go. It’s not good…it’s great!!! I appreciated the carefully curated instructions and the helpful added notes. I have actually made it twice now, and both loaves (I divided the recipe in half) were delightfully successful. Both times, I did divide the flour quantity evenly between bread and all-purpose. Made for some pretty fantastic French toast, too! Thank you!

  90. 3 stars
    Recipe was easy to follow- thanks for that. My husband was so anxious for it, he said it smelled so good- it was still rising.
    I don’t think next time I’ll cover the second rise though as it flattened out when I removed the plastic wrap.
    Baking now and I’m sure it will be deeeee-licious.
    Thanks again.

    1. Next time be sure to spray the plastic wrap with non-stick cooking spray, as directed. That way it wont stick to the dough!

  91. I’m new to baking.. I made this recipe and made the 3x bc I needed to make 3 loafs.. well I didn’t know each recipe on here for 1x made 2 loaves. Well. Let’s just say I should of had 6 loaves and I only had 3 by the end of it.. they were still doughy in the center but hard as a rock on the outside trying to get the center to cook.. ooooooppppssss. Lol. Well lesson learned. … But for what I did get to taste it was delish.. I used local raw honey for the sugar it was super yummy.. nust time I make this I’m going to make garlic flavored and a cinnamon raisin one as well. And maybe a lemon blueberry. I’ll just have to play around with it… Thank you so much.

  92. 5 stars
    Tried many recipes for bread. I followed this one to the letter. Not only did my bread turned out beautifully but the taste is the best. ❤️❤️❤️

  93. 5 stars
    Yesterday was my first time making bread, i followed the recipe and it was amazing, very delicious bread and easy to make , i am baking again today lol, but this time gonna use milk and butter
    Thanks for your recipe

  94. 5 stars
    Delicious white bread recipie, and simple too!!! Definaltly a family favorite.

    Have you ever made cinnamon bread with this recipie? If so, any suggestions?

  95. 5 stars
    I’ve made bread with my mom up until I was about 10 or so, but this was the first time making it on my own (well, with my 4 year old too). This recipe was super easy to follow! The bread came out AMAZING and my son now feels that we should never buy bread from a store ever again. Thank you for helping me create memories with my son!

  96. 5 stars
    This was my first time ever making my own bread, it was much easier than I expected, thank you for being a part of my awesome baking exploration!

  97. 5 stars
    I followed the recipe to the T but it didn’t rise 1″ above the top of the 2-9″x5″ Bread pans. Not sure what I did wrong. It doubled in size the 1 rise, just not the second.

    1. Hi Gregg, I had the same exact issue! Towards the end of the second rise, I placed my pans closer to the back of my stove where the heat from pre-heating the oven vents out. It was not a lot of heat, but it seemed to give it a bit of a “boost”. It will be 90 degrees this weekend, and although the thought of turning on my gas oven is not ideal, I want to see if my second rise goes better in the natural heat.

      1. I pur my dough in the oven on the first and second rise, I warm up the oven on the lowest temperature while I’m kneading the dough, for a couple minutes only then turn off the oven, cover the dough with saran wrap let it rise in the oven for 1 1/2 hours, then after the first rise is done, while I’m shaping the dough for loaves, I will turn the oven back on for a couple minutes again then turn off again…I put my loaves in the oven to let them second rise for 35 minutes with oven door closed. I don’t cover my loaves with anything while second rising in the oven, the less you move them, the more they rise. Once the 35 minutes are up for the second rise, simply turn the oven back on to 350 degrees, bake for 30 minutes, take the loaves out of the pans right away baste tops with butter, enjoy! 😊

    1. 5 stars
      First time ever making bread. The directions were clear and easy to understand. All of the tips and tricks helped. Came out perfectly. It tastes just like bread, chewy, slightly sweet, a little salty. In true Louisiana fashion, my sister and I made tomato sandwiches with it as soon as we could. Will be making again. Thank you. Wish I could post a picture because it also looks beautiful.

    2. 4 stars
      Great recipe! Will definitely try it again. I don’t know what happened that it didn’t cook all the way through. But still very tasty.

  98. 5 stars
    Wow! I have just recently got into making bread and I came across this recipe and I’m so glad I did! Hands down some of the best homemade bread I have tasted. Perfectly sweet too. I will say that my dough was extremely sticky for some reason and I did not have high hopes but it’s so good!!!

    1. Mine did too! This is my second time making it, the first time I think I let it rise too much with the 2nd rise so thought that was the problem. This time I let it rise an inch above the pan, and it’s still deflated. I don’t know what the deal is?

  99. My first time ever making bread and it came out perfect! Thank you for the recipe. I can’t wait to try the cinnamon/raisin version next.

  100. 5 stars
    My husband loves this bread! I’ve been making it for six months now. I’ve recently moved to higher elevation and was wondering if I will need to make the adjustments?

    1. All that matters if the feel of the dough, so at high altitude you may end up adding a little more flour, but follow the instructions for the feel of the dough and it will turn out great!

  101. 5 stars
    I normally make artisan bread but decided to bake some bread for supper and it was too late for the 8 hr. rise. Used my Kitchenaid and it turned out great. My now go to recipe for bread. I was running low on flour so cut the ing in have and made only one loaf. From now on I will make 2 and freeze half the dough.

  102. 5 stars
    First time baking anything from scratch. I tried yesterday hand mixing but like one commenter said, it seemed “sloppy.” I gave up yesterday. Tried again today with a new-to-me stand mixer and it was a success. The baked loaf was IMO a little cakey. I’m sure I’ll try again and make improvements. I shook some heavy whipping cream into butter while the loaf cooled. Enjoyed some fresh bread and butter.

  103. 4 stars
    Your recipe is great and the bread tastes wonderful but I had one issue, it didn’t rise in the oven and came out flat. I used usual 9X5 loaf pans. The dough raised up beautifully initially on both instructed times but when I gently took off the Saran Wrap it slightly deflated. It was pretty moist on the top and sticky. I used about 5 cups of flour. The bread is more on the dense side. Do you think adding more flour would help?

  104. I’ve made this recipe 3 or 4 times and love it every time. I do not have a stand mixer, so I mix everything with a wooden spoon before kneading. It feels pretty sticky for a while, but I slowly add more flour as I knead until I get the correct consistency. I also love the tip to proof in a warm oven. I usually end up closing the oven door completely instead of leaving it ajar as recommended, but I always get a great proof. One loaf is always gone within hours of taking them out of the oven. Thank you for the recipe!!

  105. 2 stars
    As other reviewers experienced, the second rise took a long time and it’s still fell flat, even with fresh yeast. I’ve made homemade bread quite a bit and this recipe is has too much variability with the flour. I think I will stick with a different sandwich bread recipe (American Sandwich Bread).

  106. 5 stars
    Tried making it once but it didn’t come out as planned so I gave up on it. Retried making it again and it came out perfect this time. Thank you for sharing.

  107. 5 stars
    incredibly easy to make. made this twice and it always came out great. my only problem (which is personal) is that it gives me and my husband indigestion for some reason. i use all fresh ingredients so i have no idea whats going on. i use honey and olive oil in my version. anyone know what it could be?

    1. 5 stars
      Hi JLee, read your review, I would use Ganola oil Or Vegetable oil, or Butter, not Olive Oil, the only dough I use Olive oil in is my pizza dough, or pasta dough, also try it with sugar instead of Honey. Good Luck, give it a try & see what Happens.

  108. 5 stars
    I have baked this bread multiple times and we love it. I did notice that there’s a difference in the quantity of flour needed depending on the brand of flour. Regardless, at this point it has become a “no stress” easy recipe for me and I love baking it. I am now confident enough to attempt the cinnamon raisin one next. Thank you Lauren!

  109. My first time making bread from scratch the recipe was very easy and it turned out delicious,will definitely make more

  110. I made this bread today. It made my house smell so good. My husband loved it and couldn’t stop eating it!! Will definitely be making this again!

  111. 5 stars
    WE LOVE THIS BREAD!!! I make 2 loaves every other day, we love this delicious bread. I no longer buy bread from the store.
    I also love your website… thank you, in advance, for all the delicious food I’m going to prepare!!!

  112. Can the vegetable oil be substituted for a healthier oil such as olive or avocado oil? Or perhaps homemade butter?

  113. 1 star
    After 6-3/4 cups of flour this was still the sloppiest, stickiest mess of a bread dough that I’ve ever seen. Flowed into the trash bin rather well, though…..

    1. Hi Jeff, I’m sorry–It sounds like something definitely went wrong in the preparation. With only 2 cups of liquid in the dough, you shouldn’t have needed anywhere close to 6+ cups of flour. I’d suggest double checking the ingredient list, and I hope you get to try it again!

    2. Hi Jeff..I had a little issue with that too using my free standing mixer. I’m think even my lowest speed was over kneading the dough. I just removed the dough from my bowl and hand kneaded instead and everything ended up perfectly 😁

  114. To extend the shelf life of the bread, add the following all natural ingredients. They will not affect the look or taste of the bread.
    One quarter cup of gluten flour. ( this will make the bread stretchier). If you are one of the tiny percentage that is gluten intolerant, omit this step.
    One teaspoon lecithin
    One quarter teaspoon ground ginger
    One sixteenth teaspoon citric acid

  115. 5 stars
    I made this recipe. I did leave out all but 1 tsp sugar, used to proof yeast.
    This is the best tasting bread yet! I’m glad it makes 2 loaves because my husband and I eat one loaf the first day! 🫶❤️❤️. 🌟🌟🌟🌟🌟

  116. Looking forward to making this, but “4 – 5.5 cups flour” is quite the range. Are we to just start with four cups and add up to an additional one and a half cups depending on the stickiness of the dough? Thanks in advance for clarifying.

    1. Yes, start with four cups (adding a little at a time) and continue adding little by little until the dough comes together and pulls away from bottom and sides of bowl. It should be soft and not overly sticky.

  117. 5 stars
    Making this today! I had no issues Mixing in my kitchen aid until I switched to hook to knead. Then I noticed it wasn’t altogether around the hook and there were pieces of flour on bottom of bowl. Will this be an issue in the rising part and how do I remedy this for next time I bake? Thank you

  118. 5 stars
    This is the best bread I’ve had. It is a simple recipe, but it has so much flavor and is nice and moist. I recommend checking the oven after 25 minutes.

  119. 5 stars
    Excellent recipe! I split the dough and made one loaf and one tray of cinnamon rolls. The bread was light and fluffy!

    1. I want to try this recipe. I have never made bread before. What size pan should I use? I have small bread pans, that I use for banana bread. But, they’re not that big.

  120. This is the second time I have used this recipe. Both times it has come out great. The family loved the bread. By the way I am 79 years old and this is the first time I have made homemade bread. Thank you for sharing this recipe for us.

    1. I formed mine into loaves and baked them on parchment paper on a cookie sheet. They turned out great! Just a little weirdly shaped. Lol!

  121. 5 stars
    This recipe is the absolute best! I’ve tried a few other times to bake breads or rolls and they just never turn out like they should. The hubby got me a new stand mixer for Christmas because I was determined that I was going to learn to make/bake/and preserve whatever I could in 2023. Stumbled upon this recipe and let me tell you, this is going to be our bread from now on!! My step daughter says it’s the absolute best bread she’s ever had. So far I’ve made a regular loaf, a cinnamon swirl loaf AND was able to use the same recipe for pepperoni rolls too! Absolute chefs kiss!! 😘 it’s going to be our new weekly bread, I am looking forward to trying the whole wheat one as well.

  122. I made this today and it was perfect. I’m wondering if the recipe can be cut in half to bake just one loaf at a time?

  123. 5 stars
    I made bread for the first time in my life yesterday and decided to try this recipe. Even though it was my first time, I do want to preface with saying that I’m a pretty good baker. Most of my recipes come out the way I want them to when I bake. That being said this was an awesome recipe! The bread came out absolutely PERFECT. A little crispy on the outside And so soft and delectable on the inside. I wish I could include pictures on this review! You won’t go wrong with this recipe!

  124. 5 stars
    This recipe was flawless. I didn’t add enough flour, I kneaded it for too long, I messed up the second rise and it still came out AMAZING. Fool proof (I am the fool aka overly exhausted mom) 😂 Thank you for sharing this with us! I’ll never buy bread again!

  125. 5 stars
    This recipe came out perfectly. It’s the first time that I’ve used it and almost ate the whole loaf when I tasted it. Perfect sandwich bread! Thank you!

  126. I’ve made this bread recipe several times despite the stickiness of it, I’ve learned to use a spatula for the mixing process other wise I’d be kneading for about an hour, my water cools down during the proofing process so maybe that’s why. I don’t have a bread machine nor do I want one. It gets stale way faster than the breads that I buy at the grocery store. One of my favor recipes that I make with this bread is grill cheese with tomato soup another favorite snack I make with this is just butter and jam. I’m excited to announce that I’m trying the substitution ingredients that were recommend on the video.

  127. 5 stars
    I’ve never baked bread before and I tried this recipe for my first time attempt, and oh my is it amazing! I made four loaves, and I’m already down to two because my family of 5 couldn’t get enough “sampling” and requested grilled cheese with it. My teen boy said I can’t buy store bought anymore 😂 I highly recommend!

  128. 5 stars
    Thanks for this easy recipe. This was only the second loaf of bread I’ve ever made and the first one (another recipe) was a brick. Your video taught me how to see if my yeast was working, and it wasn’t. So I ran out for new yeast and voilà! Yummy bread.

  129. 4 stars
    I have made this twice and it tastes amazing, but how do I get it to rise higher? I want to use for sandwich bread, but I need it to be higher. I’m following the instructions perfectly, but maybe I should let it rise longer both times??

  130. This is a fantastic easy and delicious bread recipe! I love it! I am making it again as I write this. Thank you for posting

  131. I’ve been using the recipe for the past 6 months and it’s Always Turns Out Amazing. This will always be my go to quick recipe! Nothing better then smelling
    the bread while it’s rising , and the sense of accomplishment when you take the freshly baked beautiful loaves out of the oven. I use Rapid Rise Yeast and it cuts down the time considerably. Always mix and knead the dough by hand cuz I don’t have a stand mixer, plus I just LOVE the whole process.

  132. This recipe has far too much salt. After completion, I was nearly choking (I use regular iodized salt. Maybe 1/2 tsp. (On top of that I’m a saltaholic). Sugar could be less too! I added slightly more flour.

  133. This recipe has way way way too much salt. And could probably have the sugar reduced too! After following to the letter, the first bite had me nearly choking. Maybe 1-2 tsp. And half as much sugar.

  134. Hello there. I’m new to baking and very excited to try this recipe. When making it in the bread machiene, do I halve the yeast as well?

  135. Used my bread machine to make one loaf. Easy,very thorough directions,product came out perfect. I wish you allowed photos so that you could see how beautiful the loaf is!

  136. Thank you so much for posting this recipe! ❤️I stopped buying bread 10 months ago and have shared this website with many of my relatives, it is a big hit every time. Today I made it into buns/rolls to go with Christmas dinner- I baked them for 15 minutes if anyone is interested in making them. They came out beautiful 👍🏻I wish I could attach the picture! Enjoy!

  137. I am too n the middle of making this. I have been making bread for over 60 years. I try out different recipes all the time. So far only issue with this was using two cups of water (I usually use one) I needed to add 7 cups of flour!
    BUT your instructions and info are very well laid out!
    Thank you for posting your recipe.

  138. This is the first time i ever mader homemade bread. Your instructions were very helpful. My husband says he rates it a 10 I make it once a week. I want to find a recipe for 4 or 5 loaves.

  139. 5 stars
    I never comment on anything but I have to on this bread. I’m a 60 year old man tired of paying these bread prices in the store. This is the first time I have ever made bread and I have to say it was awesome. You can teach an old dog new tricks. Many Thanks

  140. 5 stars
    Made this twice. First time, used bread flour. Bread was tasty, a little dence. I think I may have used too much flour and didn’t knead long enough. Second time, used all purpose flour. I made sure I kneaded it well. Bread came out perfect. Very light, delicious, & melts in your mouth.

  141. 5 stars
    The best bread I have ever made! Exactly what I was looking for !
    Thank you ! Thank you! Thank you! ❤️❤️

  142. 5 stars
    Do you have to use bread pans and you say you can use sugar and honey can you use both and can you put honey on top when done I didn’t make this. It was great.

  143. I’ve been making all of our bread and buns for 20 years and wanted a change from my usual recipes. This is the best bread recipe/method ever! Fluffy and delicious with a lovely crust that’s not dried and “crusty”. This is my new ‘go-to’ for bread. Thank you, so much!

  144. 5 stars
    Hi Lauren I love this recipe! I do have a question ….there was no kneading that I saw going on but if you did on your stand mixer how long did you let it knead?

  145. Very easy! I’ve been trying to make bread for a while now And it finally turned out delicious!!! Definitely saving this recipe!! Taste good with soup or spaghetti or sandwiches.

  146. 5 stars
    I just started baking bread, so I’ve only tried a few other recipes, but this one is the best and I’ve remade it 5+ times now with no problems at all! It always turns out super soft. Thank you!

  147. I think I messed up the rising time a bit but even with it not rising as much as it should, it was delicious and I am so excited to use it for sandwiches

  148. 5 stars
    So I made this the Active Dry yeast at first. It didn’t rise corectly for me. So instead, I made into a delicious Facaucia bread with olive and onion. I then tried this recipe again, this time with Instant yeast. It rose beautifully! I just gotnit out of the oven. My house smells amazing!!

  149. I made my first loaves of homemade bread today and used this recipe. I didn’t know what proofed yeast was supposed to look like so I went through about 3 packets until I found my quick yeast, which worked. The bread has great flavor and even better texture and will be one of my go-to recipes. I want to try the cinnamon bread and cinnamon raisin bread also. I am looking for recipes that incorporate almond flour too.

  150. Just made this bread to have with our chicken noodle soup. It is simply perfect. Great tasting simple loaf of bread.

  151. 5 stars
    I have been making bread for years. I decided to try this recipe for fun and it’s amazing. My bread came out looking just like the picture and the taste, so soft. Great bread for sandwiches, bread and butter. My daughters family will love this. Thank you so much for a easy great recipe. I have found a better and easier bread recipe. Ya!

  152. 5 stars
    Thank you for this recipe. I added 2 tbsp ground flaxseed, to make it healthier then I made my dough into 10 buns. It was so perfect, my kids loved it.

  153. 5 stars
    Delicious and fluffy, everything you want a simple white loaf of bread to be. Everyone in my family loves it and it is always gone very fast. It is a very easy recipe to follow, with very clear and well thought out instructions. I have made a lot of white bread with different recipes and ratios and this one is my favourite. I did do one thing differently, which I tend to do with every bread recipe I make, otherwise I made it exactly like the recipe says to. I used a very mild tasting Virgin Olive Oil, I added the 2 tbls to the wet ingredients as specified but I also like to add roughly 2-3 more tbls or a small drizzle of oil near the end of the kneading process right before the dough fully comes together and then I knead it for a few more minutes or until the dough is firm and bounces back when poked, then I continue to follow the recipe as is. I find the extra oil added at that moment makes the dough easier to work with, prevents you from adding too much flour and adds extra flavour. It will still be a bit tacky to the touch even with the extra oil and that it how it should be but it does make the dough less sticky without having to add extra flour. I would recommend really getting your hands in the dough and kneeding by hand at least for the last minute or 2 of the kneading process, getting a feel for the dough will help you learn when you have used enough flour just by touch.

  154. I have been searching for a good simple bread recipe and this one has become my favorite! Super quick and delicious. Today I left out olive oil on accident and am worried it will be screwed up but it is still rising beautifully…we shall see!

  155. 5 stars
    Thank you for this recipe. Ridiculously easy to make. The family loved it! They pretty much finished it the day I made it. Definitely a keeper.

  156. 5 stars
    This is just Divine! Absolutely delicious! Your recipe and instructions were perfect for this first time making bread person!
    Thank you!

  157. 5 stars
    I made two loaves yesterday and they turned out fantastic! So light, fluffy, and the taste is amazing! They came out beautifully and were just perfect! It was a big hit here! So today I have doubled the recipe to give some to friends!

  158. 5 stars
    I made this bread last night and it came out perfectly. I followed the recipe exactly (I had sugar and honey on hand and opted for sugar). The flavor and texture are wonderful. This recipe is a keeper!

  159. I made the white bread recipe. Tasted okay but the texture was off. The crust was crumbly and the bread dried out really fast. I plan on trying again. Any suggestions? Thanks much!

      1. 5 stars
        That’s what I thought too but the dough was a little too sticky when I transferred it for the first rise. I am going to try again this week and see if it doesn’t work out better. Thanks much!

  160. 5 stars
    Easy to follow and tastes great. We used 1/4 local honey and EVOO- divide in half for a full loaf and used the other half to make 9 dinner rolls.

  161. 5 stars
    Ive looked and tried many homemade white bread recipes. Just to be unsatisfied. But of all this recipe is the best so far my bread loafs come out soft and spongy alot of goodness indeed. But i leave it to 1st rise for 1hr 34 min in the bowl give or take. Then I divide the bread dough and place the sections in my bread pan then cover the bread pans for an additional 15 min (while the oven is pre heating) .once the bread has risin again I place it in the oven. I am always looking for the perfect recipe that works best for me.

  162. I have been making bread for years by hand. I have a kitchen aid mixer, learning to make bread with it I found your recipe for stand mixers made the bread it came out so delicious ,it was like making by hand,Thank you for making a old lady happy to make bread.

  163. 5 stars
    Absolutely the best bread recipe I have found . I’ve only been baking bread for about a month (seriously.) I have not had any major fails, believe it or not . I mean everything has been eaten. Flat heavy bread.. yes. Nothing to the chickens lol .
    Thank you. I’m done searching. I began making bread when my husband asked me to do research on what is used to keep bagged bread last longer. We stopped eating store bought bread of any kind immediately!
    I won’t tell you as it may gross some out it did my husband and I.
    Thanks again.

  164. 5 stars
    Super easy and tasty. I used basil parmesan infused olive oil for the oil and we got a thing of brie…both things lasted about an hour.
    I froze one loaf dough and I’m making it now. This is my new bread. The days of $4 store bought bread is over.

  165. 5 stars
    I want to stop buying bread. I love baking and tried this recipe. It is super easy to make and tastes amazing!! I highly recommend trying it.

  166. I’m trying this out tonite for the first time. I really hope it turns out good! I’ve never made homemade bread before.

  167. 5 stars
    I have made this recipe 20+ times and turns out perfectly every time. The amount of flour is variable and different each time. I am high altitude and in a wet area so I always have to use more than a recipe call for. Don’t get hung up on measurements – I add wet or depending on the feel and reaction of my dough.

  168. 5 stars
    Wow. The perfect white bread recipe. Easy (especially with a stand mixer), fast, and unbelievably delicious. So good we ate an entire loaf within an hour.

  169. 5 stars
    My daughter’s and I love this recipe! We baked it for a Bible Study with rave reviews! We love to flatten out the dough and add a dark brown sugar and cinnamon layer and add a layer of raisins on top of that. Then we roll it up tuck it in and bake it. Finally we brush it with a melted butter and honey mixture when it comes out. Delicious! Your story lead both my girls (9 yr old twins) to decide they want to be Bakers. We are learning how to do new things every day. And they have plans to become 5 star chefs they say. Of course they also want to run a vetinarian clinic and both be queens of the world. Starting as impeccable Bakers is great. 🙂
    Thanks very much

  170. I haven’t had homemade bread since my Grandma passed away years ago. This recipe was amazing! I used honey instead of sugar and beef tallow in place of cooking spray to line everything. Thanks for sharing your knowledge with us!

  171. Just baked turned out perfectly thank you for this recipe. It was my first time baking bread from scratch you made it easy for me thank you turned out great.

  172. 5 stars
    I’m not sure what I did wrong! My bread came out pretty short, I did the rising times and it was an inch above the pan when I put them in… they also didn’t take on as much color as the photos. But the bread was delish, easy, and I’ll attempt again!

  173. I have been trying many different recipes for a homemade white bread and have not found one that l like until now. It is easy to make, stands up well to slice decent sized pieces and tastes fantastic! Thank you. It will become a staple in my kitchen.

  174. 4 stars
    Tried this recipe and I love the flavor and texture! Super easy to make too. My only qualm is that it sank in the middle while baking 🙁 mega bummer! I made sure it was an inch above the tin even after removing the pieces of plastic wrap and made sure not to knock any bubbles out while putting it in the oven. Other than that a great recipe.

  175. I LOVE this bread recipe! It is so easy and I use it to make dinner rolls and cinnamon rolls as well as loaf bread. I’ve used the recipe 4-5 times now and it’s a no-fail recipe for me. Thank you for sharing!

  176. 5 stars
    Made this for some neighbor gifts and received so much positive feedback – this fool-proof recipe is a HIT! This is now my go-to recipe for bread – absolutely perfect every single time!

  177. I tried this recipe today but the bread fell after the second rise once I put it into the oven. Any suggestions? It was an inch above the loaf on as instructed. Thank you!

    1. That will happen if it gets bumped at all going into the oven, or when you remove whatever was covering it while it rose.

  178. I’m an eighty year old bloke who’s been making bread for about half that time, and recently I have discovered a bread ingredient that nobody has ever mentioned and one I wish I had been using all along. It is called psyllium husk powder. It’s main claim to fame is it soaks up liquid. I have been using psyllium husk on my cereal every morning to keep me regular. We accidentally purchased the powdered form, and it wasn’t much good for the task, so as not to waste it, I put some in my bread mix, and Walla! The bread turned out lovely and soft like you wouldn’t believe, and it stayed that way!
    So if you decide to give it a go, one tablespoon of powder soaks up about seventy mill of water, so add that much more to the mix. The husk might do the same as the powdered form but I haven’t tried it.
    I also use wholemeal plain flour, not baker’s flour and add gluten flour and bread improver, which gives the same result.

    1. Look up Yudane method of baking bread. It makes a great, soft loaf with no additional ingredients. It’s basically taking a portion of the flour and pouring an equal amount of boiling water into, stirring until absorbed and letting it come down to ‘room’ temperature. You don’t want it warm as it will speed up the rise, which isn’t what is desired. Then, simply carry on with the recipe mixing in the Yudane.

    1. No, you don’t need to sift it. Just be careful not to add too much flour to the dough—it should pull away from the sides of the bowl, be soft, and not be overly sticky, but may lightly stick to your fingertip.

    2. I have been making bread most of my life it seems and never sifted the flour; flour doesn’t go lumpy as far as I know.

  179. 4 stars
    I tried this recipe. The bread was good but it was very heavy and tasted more like sourdough bread. I followed the directions but I was hoping for a light white bread, like pictured, and ended up with a heavy sourdough tasting bread.

  180. Absolutely delicious! Just made this for the first time and my kids and I didn’t even let it cool before we demolished half a loaf. Thank you for sharing!

  181. Amazing bread recipe! So easy and very tasty! I love that it makes two loaves. I used agave for the sugar and it worked beautifully. This will be my go-to bread recipe from now on!

  182. This was my first time making bread and I was pretty worried I would mess something up, but this recipe is very straightforward and easy to follow.
    It was DELICIOUS. I will be making this at least once a week.

  183. 5 stars
    This easy recipe makes the best bread I ever made.. The light ad fluffy texture with the buttery gold brown cust are amazing.. I don’t think I’ll ever eat store bought bread again. A MUST TRY!!

      1. It might need a little more kneading and/or rise time. Sometimes if it is not humid or warm enough, the dough will need more time. Try turning on oven for a little bit then turning off so it is slightly warm and letting the dough rise in oven-safe bowl.

        1. If you are no sure about how long to knead, do the window pane test. Stretch a bit of dough and if you can see light though it, your done kneading. I use bread flour as it has more gluten,

  184. Girl this bread is so good!!! So easy to make and kid approved!!! Thank you for sharing, it is our go to now for our everyday sandwich bread!!

  185. 5 stars
    I made this bread last night. It was incredibly easy and step by step. This morning my family ate both loaves today before 2pm! It was delicious, soft and beautiful. I will be making this exact recipe for years to come. Thank you so much.

  186. Made this for the first time today. Also, my first time making bread without the bread maker. I was not in love with the bread maker recipes. I did your recipe step by step and it came out so good. Kid approved over here. We are going to keep using this recipe.
    If I use instant yeast next time will it change the texture or taste?

    1. So happy you liked it! Instant yeast works great–refer to my “yeast” notes in the recipe card.

  187. 5 stars
    First time making bread. I am a dessert baker, but I have never succeeded at anything bread related. This was easy and fantastic! My husband and friend said it was the best bread they have ever had. Then proceeded to eat an entire loaf, plain. I will forever make this instead of buying bread from the store. Bonus, my 5 year old had fun helping and everyone told him he made the best bread ever!

    1. I am making your bread recipe today using my bread machine on dough only than putting it in the pan. Can’t seem to find a good bread here so will be making it. I need a good flavor no crumbs and thin sliced my husband wants all this plus good taste. Lol will be back to tell you his comments.

  188. 5 stars
    I haven’t cooked the recipe yet . . . but, I wanted to thank you for your excellent layout of data in your recipe. And, your awesome notes concerning bread making.

  189. This bread is fantastic. The first time I made it our family (Three of us) ate an entire loaf while. The second time I made it I did one plain and one cinnamon swirl which turned out great. After a few days I made French toast with the bread and it was some of the best we have ever had.

  190. 5 stars
    This was my first time making homemade bread. I made a few mistakes and the bread still came out amazing. I tried to use a handheld mixer and the dough kept sucking up into the machine. I also forgot to roll the dough in oil before I left the bread to rise. After 30 minutes I oiled it and the bread still was delicious. I will definitely be making it again.

  191. I have never made homemade bread and your recipe looks easy enough for me. I was wondering can I half the recipe?

    1. Yes, that would be fine–but if you’re taking the time to make bread it’s really nice to make two loaves! You could freeze the second for another day. If you only have one bread pan you can stagger the baking and leave half of the dough in the fridge to rise.

  192. 5 stars
    First time making bread, tastes great. 2nd rise didn’t get as high as it was supposed to, but it still looks and tastes great. Recipe was very easy to follow. Thanks, Jim

  193. Would you need to make any adjustments if using whole wheat flour instead? Or can you just interchangeably use it instead of regular/bread flour without adjustments?

  194. 5 stars
    Mmmm good😋❣I didn’t feel like going to the store to pick up bread so I started making it at 11:30 pm and finished baking at 1:47 am, yummy yummy this is delicious bread! Thanks for your recipe, I’ll be making this bread again soon! My kids are going to love it!!!

  195. I have always used Betty Crocker’s bread recipe as my mom taught me how to bake bread about 60 years ago. Your bread is great. Just a thought for you; try replacing half or more of the liquid with a peeled, deseeded & pureed Zucchini , it makes a great loaf of bread too. This was an experiment I did several years ago that was a success and if you did not know about the zucchini you would not know by the looks or taste but it did make for a great loaf too with more good nutrients in it.

  196. 5 stars
    This bread recipe is fantastic. I am a beginner at baking, but your recipe made it so easy for me to make bread for the first time (it wasn’t perfect but it tasted great!) The second time I tried this recipe, it turned out so perfect I couldn’t believe it — I will be making all my bread at home now, thanks to you 🥰

  197. 5 stars
    The first time I have ever made bread was with this recipe and it always turns out good. Thank you so much for the amazing recipe!

  198. Love love love this recipe made bread for the first time and it came out great even added cinnamon and raisins to make raisin bread very versatile dough thanks for sharing

  199. 5 stars
    was easy to follow and my first time making bread so far so good, smell so good not even in the oven yet… watching the video i have the same pans..

  200. 5 stars
    I have thought about making homemade bread for quite sometime now, but the thought of yeast is very intimidating to me!

    Running short on money this week, I had no bread… but I had all of the ingredients for bread.

    So I followed this recipe and my kitchen smelt like heaven! And the taste of the bread… Oh my goodness! Highly recommend this recipe. If it’s your first time making bread, and you are nervous about jumping in…….. JUMP! You won’t regret it.

    1. I’m doing the same today. Money is low, I have no bread but have all the ingredients. I cant wait to try it. Im on my 1st rise now!

  201. 5 stars
    This recipe is fantastic. I used to make bread in my youth 😆. I was looking for a similar small batch recipe I could make using my stand mixer. I have made this recipe three times now it has turned out great. Beautifully soft textured bread, my favourite, my son texted me this morning “your bread is fantastic”. 🤤🤤🤤. Thank you for sharing it 💕

  202. 5 stars
    Dear Lauren:
    I love you for this recipe and I will follow you on instagram and any other gram forever lol! My son bakes this by himself. He’s 8!!! Thank you for putting such useful recipes out into the world. You never know who you’re going to impact. In this case it is potentially an 8 year old future baker! He’s so excited about learning more! 🤗

  203. I made these for the first time today, excellent best I ever made! I made one loaf of bread and the rest in cinnamon rolls then put chocolate icing on them oh so good granddaughters loved them this is a keeper recipe! Thanks!

  204. 5 stars
    I have been looking for a good white bread recipe that doesn’t use milk or butter (they just aren’t to my taste). I was happy to find this simple recipe and was delighted with how it turned out. It is soft and fluffy with a nice crust, flavor, and rise.

    While I dislike people who make a bunch of changes to a recipe and then review it with the changes rather than as written, I did make two minor tweaks. I prefer a bit less salt so decreased it by .5 teaspoon. Also, I am trying to get away from “processed” oils so used two tablespoons of lard I rendered myself rather than vegetable/canola. Never having made bread with lard (and not knowing how/if it would work), I took a bit of a leap of faith. I can honestly say I don’t think it made a difference. This is my new go-to white bread recipe. Thanks for sharing it, Lauren!

  205. This recipe turned out great. Perfectly sweet and doughy. I ended up freezing the other half for later, so we’ll see how that goes.

  206. Hi, your recipe looks easy to do, i would like to try it but adding some grains and seeds it. Do I have to make any changes in the recipe. Thanks

  207. 1 star
    I was so disappointed with this recipe. I’ve been making bread for over 30 years. Because I know how bread dough is supposed to look and feel, I knew the sloppiness of the dough at 5.5 cups needed more flour. No biggy. Added aprox another cup. It was still stickier that I’m used to, but I didn’t want to add too much flour and make it dense. First raise- beautiful. Punched it down, formed it, put into pans. They rose a bit, then they just stopped. Wouldn’t raise any further. Cooked it anyways. So dense. Haven’t tasted it yet, but I already know it isn’t going to be good. No idea what happened.

  208. 2 stars
    This recipe was pretty easy! And super easy to make someone screw it up! Why make a recipe with 1 tablespoon of yeast when a package of yeast is only 2-1/4 teaspoons!!?? You should at minimum tell people that they’ll waste yeast!

    1. We test our recipes thoroughly and are committed to giving you the very BEST recipe that yields a perfect loaf. That was with 1 Tbsp. of yeast.

  209. 5 stars
    I’ve baked several loaves of bread based on online recipes and this was the best by far. My loaves were light but flavorful. I cut my cooking time down to 20 mins but that could be just my oven. This is now my go to bread recipe.

  210. 5 stars
    This is so delicious. Followed recipe exactly in regards to measurements for all ingredients (I did halve the recipe because I only needed one loaf). Doing this produced a beautiful loaf! Thank you for the recipe!

  211. 1 star
    You’re measurements is off. 500 gm water is way too low for 1 kg of flour.
    Your recipe calls for 4 to 51/2 cups
    1 cup flour is equal to 120 gms of flour
    120×5 max is 600 grams.
    1kg is equal to 1000 grams.
    I wasted my dough following your recipe.

    1. hey could u please write the right quantities? i need to make some bread today and I’m afraid of wasting flour ..

    2. 5 stars
      This bread is simply delicious! I think it’s the best bread I’ve ever had, I halved the recipe cause I only have one loaf pan (I plan on buying more and making more than one next time) thank you for the recipe, it was a hit!

  212. Fantastic!!! I am usually a great baker, but when it it comes to bread-y stuff I seem to create rocks. Your recipe and step by step directions helped me make my first ever awesome bread and it smelled absolutely devine.

  213. 5 stars
    A beginner friendly bread that has replaced unhealthy commercial baked bread in our kitchen. My kids use it for their sandwiches, we love it for avocado toast, French toast, and I have even used the dough to make cinnamon rolls and pepperoni rolls. Also, instead of using canola or vegetable oil, I use avocado oil. I highly recommend this recipe.

  214. 1 star
    I’m typically one who checks comments prior to baking and for whatever reason I didn’t this time around. My mistake. I used the metric version and it’s absolutely wrong and could have saved myself the disappointment if I had read the comments. Please change your recipe before anyone else wastes their baking supplies.

  215. 5 stars
    Today is the first time I’ve successfully made bread. I’ve never had success with yeast recipes. Now on to the Good Stuff…. I used your Homemade Bread recipe and Red Star Platinum yeast. Your instructions were fantastic and helped me every step of the way. It was like having my grandmother standing by my side teaching me. I used my stand mixer to knead the dough. It turned out to be the “Absolute Best Bread” I’ve ever tasted. The texture was fine, soft and tender on day one and was exactly the same on day five!!! Nice sized loaves. I highly recommend this recipe to inexperienced as well as experienced bakers. It’s a keeper!!

  216. This recipe has FOUR TIMES MORE SUGAR than any normal white bread recipe. Walter Sands White Bread from King Arthur has two tablespoons. A quarter cup is eight tablespoons.

  217. 5 stars
    THANK YOU! I have been experimenting with recipes and this is by far the best one! I have stopped looking. Do you think it would make a good cinnamon roll?

  218. I used the recipe with the metric system and the conversion of the flour is wrong, i knew it when i tried mixing the dough, its way too much flour and ended up putting more water and the dough is so hard and very difficult to knead.
    When i did the conversion for 5 1/2 cups flour it only should be 704 grams of flour. Please correct the conversion. I still went ahead with the dough but i doubt it will be good as it’s too hard even after kneading.

    1. 1 star
      Did exactly the same 1.34 kg flour to 500mml water doesn’t work conversion from cup to metric is completely wrong don’t know how this is going to turn out with rest of the ingredients especially the yeast

  219. 4 stars
    Great recipe! I didn’t use a stand mixer because I wanted to make 2 loaves of bread. Good taste and texture. Also, I used a thermometer to check the water temp.

  220. 5 stars
    I make this bread weekly! Me and the family LOVE it! Nice and soft and fluffy. We NEVER buy store bought anymore!

  221. 5 stars
    I love this recipe! I make it almost every week and the family still gets so excited about it. It’s incredibly versatile as well, I can play around with different rolls. I’ve done apple cinnamon and brown sugar and it was amazing. The only thing I would say that worked better for me was using half the amount of water and a little more of the sugar for the yeast proofing, then add the rest when you mix. Thank you for sharing this recipe!!

  222. 5 stars
    This bread came out perfect!
    We were out of bread and having ice rain for a few days. I had all of the ingredients.
    I’m not much of a multi rise bread maker. I do cook from scratch, pizza cinnamon rolls etc but it’s from a fast refrigerator dough. We needed sandwich bread. This turned out Perfectly perfect! Like I was a pro. Thank you so much for this pretty easy recipe.

  223. Can you explain the process for proofing yeast. I just bought 3 packets and 2 I have tried are not doing anything. Do you stir the yeast, water and sugar then let set or add yeast, water and sugar without stirring?

    1. Give it a quick stir. The most important part is the temperature of your water. Watch the video on the post for all you need to know.

  224. 5 stars
    I have been making this recipe every week for the past month. However. I cut the recipe in half to make a single loaf and it works great.

  225. 5 stars
    I love this recipe! Easiest one to make! My husband and family loves it, I use everything seasoning on it and wow! I can’t keep it on the counter long! 💓🌸

  226. Hi, thank you for this recipe. I’m about to try it using instant yeast and had a question. I know I can skip the dissolving step and just add the yeast to step 2. But do I still need to add water?

  227. 5 stars
    By day I do construction work but at night, not all nights in …fact very seldom I try my hand at baking. And quite honestly most of the things I bake the dog won’t eat. But tonight I baked bread with your recipe and everyone in the house ate warm bread and loved it including the dog. Not only can I build houses I can now bake bread. I’m a hero!