A classic cheap, easy, soft homemade bread made with simple pantry ingredients. It has a tender inside, lightly golden crust, and is delicious fresh with butter, jam, eggs, or sandwiches.

Details

• Prep time: 20 minutes
• First rise: 60–90 minutes
• Second rise: 30–45 minutes
• Bake: 25–30 minutes
• Total: About 2½–3 hours
• Yield: 1 loaf, about 10–12 slices

 Ingredients

• 3 cups (375 g) all-purpose flour
• 1 cup (240 ml) warm water
• 2¼ teaspoons (7 g) active dry yeast
• 2 tablespoons (25 g) granulated sugar
• 1 teaspoon (5 g) salt
• 2 tablespoons (30 ml) vegetable oil or melted butter
• 1–2 tablespoons additional flour, only if needed

For the top — optional

• 1 teaspoon melted butter

Step-by-Step Instructions

1. Prepare the yeast

Pour the warm water into a large mixing bowl.

Add the sugar and active dry yeast. Stir gently.

Let it stand for 5–10 minutes.

The mixture should become slightly foamy. This shows the yeast is active.

Important: The water should be warm rather than hot.

2. Make the dough

Add the flour and salt to the yeast mixture.

Add the vegetable oil or melted butter.

Mix with a wooden spoon until everything comes together into a rough, soft dough.

If the dough is extremely sticky, add additional flour 1 tablespoon at a time.

Don’t add too much flour—the dough should remain soft.

3. Knead the dough

Transfer the dough onto a lightly floured work surface.

Knead for 8–10 minutes.

Push the dough away with the heel of your hand, fold it back, turn it, and repeat.

The finished dough should feel:

• Smooth
• Soft
• Elastic
• Slightly tacky but not excessively sticky

4. First rise

Lightly grease a clean bowl.

Place the dough inside and turn it once so the surface is lightly coated with oil.

Cover the bowl with a clean kitchen towel or plastic wrap.

Place it somewhere warm and let it rise for 60–90 minutes, or until approximately doubled in size.

5. Shape the bread

Gently press the dough down to remove some of the air.

Place it on your work surface.

Shape it into a loaf by gently flattening it into a rectangle, folding it inward, and rolling it into a firm log.

Place it into a greased 9 × 5-inch (23 × 13 cm) loaf pan, seam-side down.

6. Second rise

Cover the loaf loosely.

Let it rise for another 30–45 minutes.

It should become noticeably puffy and rise toward the top of the pan.

7. Bake

Preheat your oven to 375°F (190°C).

Place the loaf in the center of the oven.

Bake for 25–30 minutes, or until the top is golden brown.

The bread should sound hollow when you gently tap the top.

8. Add butter

For a softer, more flavorful crust, brush the hot loaf with a little melted butter immediately after removing it from the oven.

9. Cool before slicing

Remove the bread from the pan and place it on a wire rack.

Allow it to cool for at least 30 minutes before slicing.

This helps the inside finish setting and prevents the bread from becoming gummy.

 Tips for Perfect Homemade Bread

Don’t use hot water: Very hot water can prevent the yeast from working properly.

Don’t overload with flour: Too much flour can make the loaf dense and dry.

Knead properly: Good kneading helps develop the structure that makes the bread soft and fluffy.

Give it enough rising time: Rising time can vary depending on room temperature.

Don’t slice immediately: Fresh bread needs time to cool and finish setting.

 Serving Ideas

Enjoy slices with:

• Butter and honey
• Jam or fruit preserves
• Peanut butter
• Scrambled or boiled eggs
• Cheese
• Soup
• Sandwich fillings
• Toasted with garlic butter

 Storage

Keep the completely cooled bread in an airtight bag or container at room temperature for about 2–3 days.

For longer storage, slice the loaf and freeze it in a freezer-safe bag. Individual slices can be thawed or toasted as needed.

 Frequently Asked Questions

Q1. Can I use instant yeast?

Yes. Instant yeast can be mixed directly with the flour. You don’t necessarily need to activate it separately.

Q2. Can I use milk instead of water?

Yes. Warm milk can make the bread richer and softer. Use the same approximate amount, adjusting slightly if the dough feels too wet or dry.

Q3. Why is my bread dense?

Common reasons include too much flour, insufficient kneading, inactive yeast, or not allowing the dough enough time to rise.

Q4. Why didn’t my dough rise?

The yeast may be inactive, the environment may be too cold, or the water may have been too hot or too cold.

Q5. Can I make this bread without a loaf pan?

Yes. Shape the dough into a round or oval loaf and bake it on a lined baking sheet.

Q6. Can I replace sugar with honey?

Yes. You can use approximately 2 tablespoons honey instead of the sugar.

Q7. Can I use whole-wheat flour?

Yes, but replacing all the all-purpose flour with whole-wheat flour can produce a heavier loaf. For a softer texture, start by replacing about 1 cup of the all-purpose flour with whole-wheat flour.

Q8. How do I make the crust softer?

Brush the hot loaf with melted butter and loosely cover it with a clean towel while it cools.

Q9. Can I add herbs or garlic?

Yes. Add dried herbs, garlic powder, or finely chopped fresh herbs to the dough for a savory version.

Q10. How do I know when the bread is baked?

The loaf should be golden brown and sound hollow when tapped. If you have a kitchen thermometer, the center should generally reach around 190–200°F (88–93°C).

Q11. Can I make the dough ahead of time?

Yes. You can refrigerate the covered dough after kneading for a slower rise, then bring it out, shape it, allow it to rise, and bake.

Q12. Can I freeze homemade bread?

Yes. Once completely cooled, wrap it well and freeze it. Slicing it before freezing makes it easier to use one or two slices at a time.

 Quick Version

Mix: Warm water + sugar + yeast → rest 5–10 minutes.
Combine: Add flour, salt, and oil.
Knead: 8–10 minutes.
Rise: 60–90 minutes.
Shape: Place in greased loaf pan.
Rise again: 30–45 minutes.
Bake: 375°F (190°C) for 25–30 minutes.
Finish: Brush with butter and cool before slicing.

Soft, simple, homemade—and perfect for everyday bread!