Description
Fluffy and foolproof homemade bread using only 6 pantry staples—perfect for sandwiches or toast, and no special equipment needed!
Ingredients
2 cups warm water (105–115 degrees) (474g)
1 Tablespoon active dry yeast
1/4 cup honey or sugar (85g honey, 50g sugar)
2 teaspoons salt
2 Tablespoons oil (canola or vegetable)
4 – 5 1/2 cups all-purpose or bread flour (500g–688g)
Instructions
In a large bowl (or stand mixer bowl), combine 2 cups warm water, 1 tablespoon active dry yeast, and a pinch of your honey or sugar. Stir gently and let sit for 5–10 minutes, until foamy and bubbly. If the yeast doesn’t foam, discard and start again with fresh yeast.
Add the rest of the honey/sugar, 2 teaspoons salt, 2 tablespoons oil, and 3 cups of flour. Mix until combined.
Gradually add 1 more cup of flour, mixing as you go. Then, continue adding flour 1/2 cup at a time until the dough pulls away from the sides of the bowl and is soft, smooth, and only slightly sticky.
Knead using a stand mixer on medium speed for 4–5 minutes, or by hand on a lightly floured surface for 5–8 minutes, until elastic and smooth.
Grease a large bowl with oil or nonstick spray. Place dough in the bowl, turning once to coat. Cover with a dish towel or plastic wrap and let rise in a warm spot for 1.5 hours, or until doubled in size.
Punch down the dough to release air bubbles. Divide into 2 equal portions. Shape each into a log and place into greased 9×5” loaf pans (optionally lined with parchment on the bottom).
Cover each loaf loosely with greased plastic wrap or a lightweight towel. Let rise again in a warm spot for 45 minutes to 1 hour, or until the dough rises about 1 inch above the pan.
Preheat oven to 350°F. Bake loaves on the lower-middle rack for 30–33 minutes, or until golden brown and the tops sound hollow when tapped.
Immediately invert the loaves onto a wire cooling rack. Brush tops with butter, if desired, and allow to cool for at least 15 minutes before slicing.
Notes
Bread flour creates a slightly chewier texture than all-purpose.
For whole wheat flour, follow a recipe designed for it due to gluten differences.
Dough can be made ahead and refrigerated up to 24 hours before shaping and baking.
You can also freeze the shaped, unbaked loaves before the second rise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Keywords: homemade bread, easy bread recipe, sandwich bread, pantry staples, white bread, no butter bread