Easy Bread Recipe

I want to share this bread recipe with you guys because I tried it out recently and was surprised by how well it worked. Bread is so intimidating and I was terrified that I would mess it up.Miraculously, I got it right on the first try and I was so proud of myself. It was so rewarding seeing things come together every step of the recipe. I never thought I would be this excited about bread but here I am. I’m not going to give you my whole life story here though, so let’s jump into the recipe. 

Original Recipe Credit: https://www.tasteofhome.com/recipes/basic-homemade-bread/



  • 2 Loaf Pans i happened to have two loaf pans on hand that I use for banana bread but you can pick some up at any local grocery store. I guess if you don’t have a loaf pan, you could always form two loaf shapes on a baking sheet and hope for the best. I don’t know how this would change the cooking times though
  • Yeast- I like to buy the little packets because then you don’t have to measure and you typically won’t have to worry about it being old
  • Bread Flour- Not normal flour. Bread flour. I don’t know what will happen if you use regular flour but I don’t want to find out. I almost did it yesterday but I realized before I started baking
  • White Sugar
  • Meat thermometer- Not needed but very handy for taking the temperature of your water for proofing the yeast and taking the bread temperature when it comes out of the oven
  • water
  • Measuring Cups
  • Measuring Spoons
  • Glass Liquid Measuring Cup
  • Whisk
  • Fork
  • A full day to babysit your bread!


The ingredients here are pretty simple but not necessarily something you will have on hand. I had to go out and buy bread flour and yeast which are pretty essential to this recipe.

  • 1 Package of yeast (I bought Bakipan)
  • 2 Cups warm water (around 112 degrees Fahrenheit) mixed with 1/2 tsp sugar
  • 1 Tbsp Salt
  • 2 Tablespoons Oil (I used vegetable oil)
  • 6 Cups (ish) of bread flour (I bought Robin Hood)


  1. Proof your yeast. Measure 2 ¼  cups of warm water in your glass measuring cup (or just 2 cups if you have a smaller measuring cup like mine. Add the yeast and ½ tsp of sugar directly to the measuring cup. Wait ten to 20 minutes until the yeast is foamy on top.
  2. While your yeast is doing it’s thing, measure 3 cups of flour, 3 tbsp of sugar, and 1 Tbsp of salt into a large bowl and combine it.
  3. Once 10-20 minutes has passed, stir 2 Tbsp Oil into your yeast mixture and add all of this to your flour mixture. Combine.
  4. Stir in remaining 3 cups of flour ½ a cup at a time. If you think your mix needs more flour, add more. Or add a little water if you think it needs it. If you only used 2 cups of water when you proofed your yeast, feel free to add a ¼ cup of warm (but not too hot) water here. It’s going to become hard to incorporate your flour so you can start kneading with your hands. 
  5. Once you’ve gotten almost all of your flour mixed in, you can dump your dough on to a floured surface and knead it. If you have flour left in the bowl, dump that out too. Knead for about 10 minutes. 
  6. Place dough in a greased bowl and leave in a warm place to rise for about 2 hours. I like to turn on my oven to 300 ish and put my bowl in the warming drawer covered with a tea towel. If you have a real warming drawer that has a dial to warm it then definitely do that. You want your dough to double in size. 
  7. Once your dough has risen to twice it’s original size, punch down the dough in the bowl and split in half. 
  8. Put halves into greased loaf pans
  9. Return loaf pans to the warming drawer for another hour (until doubled)
  10. Bake at 375 for about 40 minutes (every oven is different. I like to bake mine longer than is necessary). I like to bake one lower than the middle rack just because the tops of my bread tend to get too brown. I use my meat thermometer to check the bread temp. You want it to be 200. Sometimes I will even put my bread in for an extra ten minutes just to make sure it’s cooked all the way through but it’s probably not necessary.

Tips & Tricks

You can take the temperature of your water (for proofing your yeast) with a meat thermometer. It seems to work for me. 

Proof your yeast in the glass measuring cup. I did mine in a bowl the first time and it didn’t foam up.

Leave your yeast alone to proof for longer than you think you need to. The recipe I followed said 10 minutes but it needed at least twice that to really get foamy.

It’ ok to not know what your bread should look like. I wasn’t sure what it needed to look like but I kind of just winged it and it turned out great! More or less flour isn’t going to make a huge difference. I think it affects the density more than anything.


Proofing the Yeast

After Rising for the First 2 Hours

After Rising the Second Time: Ready to Go in the Oven!


That’s it! If you’ve made it all the way down here, you’ve made bread! Enjoy!


Published by Brooklyn

Just a recent university graduate sharing her love of reading! In my free time you'll either find me reading or working on my novel!

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