Simple Homemade Bread Recipe: Step-by-Step Guide for Soft Loaves

Get a fluffy loaf every time with this easy Homemade Basic Bread recipe made from a few simple ingredients you likely already have on hand.

If you haven’t made bread at home yet, now is the perfect time. Homemade bread is straightforward to prepare and has a fresher, more satisfying taste than most store-bought loaves.

Once you try this recipe you may prefer making bread at home and feel confident experimenting with variations like whole wheat or seeded loaves. Enjoy!

Ingredients

Makes about 20 slices (2 loaves)

1 ¼ cups milk, warmed to 110°F (43°C)
¾ cup water, warmed to 110°F (43°C)
⅔ cup sugar
2 tbsp active dry yeast (about 2 packets)
⅛ tsp ground ginger (optional)
1 ¼ tsp salt
4 tbsp butter, melted
5 ¼ cups bread flour (may need slightly more or less depending on humidity)
2 tbsp butter, melted (optional, for brushing tops after baking)

How to Make Basic Homemade Bread

Combine the warm milk, warm water, sugar, yeast and ground ginger (if using) in the mixing bowl of a stand mixer. Stir briefly and let the mixture sit until it becomes foamy, about 10 minutes—this shows the yeast is active.

Whisk in 1 cup of the flour by hand. Add the salt and the 4 tablespoons of melted butter, mixing until combined. Fit the mixer with the dough hook and add the remaining flour one cup at a time, mixing until a soft dough ball forms. Continue kneading on medium speed with the dough hook for about 5 minutes until the dough is smooth and elastic.

Transfer the dough to a lightly greased bowl, turning to coat the surface. Cover with plastic wrap or a clean dish towel and let rise in a warm place until doubled in size, about 1 to 1½ hours depending on room temperature.

Once doubled, punch the dough down and turn it out onto a lightly floured surface. Knead briefly by hand to remove large air bubbles, then divide the dough in half. Shape each portion into a loaf and place into greased 9×5-inch loaf pans. Cover and let rise again until the dough reaches about 1½ inches above the rim of the pan when viewed from the center.

Preheat the oven to 350°F (175°C). Bake the loaves on the center rack for approximately 30 minutes. To test for doneness, tap the top of a loaf gently—if it sounds hollow, it’s done.

Let the loaves cool in the pans for about 5 minutes, then remove them to a wire rack to cool completely before slicing. If you prefer a soft crust, brush the tops with the additional melted butter while still warm and cover the loaves with a clean towel until cool.

Notes

• You can substitute buttermilk for the regular milk for a slightly tangier flavor and tender crumb.
• Ginger is optional; it can help the dough rise but can be omitted if you prefer.
• Using reserved potato cooking water in place of the tap water can improve the dough’s rise and result in a moister loaf.
• For a softer crust, brush melted butter on the tops immediately after removing the loaves from the oven, then cover with a clean dish towel until cool.

Recipe