Description

This homemade bread recipe produces soft, fluffy loaves with a golden crust, perfect for sandwiches or toast. Made with simple ingredients like warm water, active dry yeast, honey, salt, oil, and all-purpose flour, this easy-to-follow recipe includes two rising times to develop flavor and texture. Baking in the oven at 350°F ensures a delicious, evenly baked bread that will delight your family and friends.

Ingredients

Scale

Wet Ingredients

2 cups warm water (105-115°F)
2 tablespoons oil (canola or vegetable)

Dry Ingredients

1 tablespoon active dry yeast
1/4 cup honey or sugar
2 teaspoons salt
4 to 5 1/2 cups all-purpose flour

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Instructions

Activate Yeast: In a large bowl, combine warm water, yeast, and a pinch of honey or sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is active and ready.
Combine Ingredients: Stir in the remaining honey or sugar, salt, oil, and three cups of the flour into the activated yeast mixture. Mix until all ingredients are combined.
Add More Flour: Gradually add additional flour while mixing until the dough starts to pull away from the bowl but remains slightly sticky to the touch.
Knead the Dough: Knead the dough for 4 to 5 minutes either by hand or using a stand mixer with a dough hook attachment until the dough becomes elastic and smooth.
First Rise: Place the kneaded dough into an oiled bowl and cover it. Let it rise in a warm spot until it doubles in size, approximately 1.5 hours.
Shape the Loaves: Punch down the risen dough to release air bubbles. Divide the dough into two equal portions, shape each into a log, and place them into greased loaf pans.
Second Rise: Cover the loaf pans and allow the dough to rise again for 45 minutes to 1 hour until it puffs up noticeably.
Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Bake the bread loaves for approximately 30 to 33 minutes, or until the crust turns golden brown and the bread sounds hollow when tapped.
Cool Before Slicing: Remove the loaves from the oven and let them cool completely on a wire rack before slicing to ensure the texture sets properly.

Notes

Ensure the water temperature is between 105°F and 115°F to properly activate the yeast without killing it.
Honey can be substituted with an equal amount of sugar, but honey adds a richer flavor.
The dough should be slightly sticky but manageable; avoid adding too much flour to keep the bread soft.
Allowing the dough to rise in a warm environment speeds up the fermentation process.
Cool the bread completely before slicing to prevent a gummy texture inside.
You can store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.