Here in Knoxville, TN, we have been under a stay-at-home order for more than a month now because of the Coronavirus. I am going to the store only when necessary or when I need multiple things so that I can limit my exposure time. But last week I ran out of sliced bread and didn't really have a need to go out otherwise. So I pulled out this classic Homemade Bread Recipe and made two loaves. I forgot how easy it was and the kids gobbled it up! So I thought I would share the recipe with y'all too!
Homemade Bread Recipe Ingredients
The ingredients for homemade sweet bread are easy and you probably already have them on hand! Here's what you need:
5-6 cups of all-purpose flour
2 packets (or 1 1/2 Tbsp) Active Dry Yeast
2 cups warm water
2/3 cup plus 1 Tbsp sugar
1/2 Tbsp Kosher salt
1/4 cup vegetable oil
How to Make Homemade Sweet Bread
In a microwave safe bowl, (I use a 2 cup measuring cup), heat 1/2 cup of water in the microwave for one minute. This will bring the water to boiling. Then add tap water to measure out 2 full cups. This should reduce the temperature to 110 degrees, the perfect temperature for yeast bread.
Add 2/3 cup and 1 extra tablespoon of granulated sugar to the water and stir it until it dissolves. Then sprinkle your yeast on top and let it sit for 10 minutes. It should be frothy.
Don't let it sit longer than 10 minutes.
Next, poor the yeast mixture into a standing mixer with the bread dough hook attachment. Add in 1/4 cup of vegetable oil and 1 tablespoon of Kosher salt. Turn the mixer on medium/low and let the ingredients incorporate for a minute.
Then, add one cup of flour at a time. Turn the mixer to medium, let it run until the flour is incorporated, turn it off, scrape the sides of the bowl with a spatula, and then repeat these steps until a dough ball forms to the hook. You will probably end up adding in about 4 or 5 cups of flour. Save the rest of the flour for kneading.
How to Knead Bread Dough
Once the dough ball has formed, you'll need to flour a flat surface and knead the dough for 6 minutes. (This should be 6 minutes of continuous motion.) As the flour begins to incorporate, sprinkle more so that the bread doesn't stick to the counter.
Kneading the dough is absolutely essential because it develops the gluten. This gives bread it's airy, fluffy inside. If you don't know how to knead bread dough, I strongly encourage you to learn Paul Hollywood's technique in this video (it starts about minute 3:30). I use this in all my bread recipes, especially my Extra Fluffy Cinnamon Rolls, and they come out perfect everytime!
You will know the bread dough is ready when you can pull a small piece of the dough up toward you without it tearing.
Now, form the dough into a ball and place it into a greased glass bowl. Cover it with a towel and let it rise for 1 hour or until it has doubled in size.
After the dough has doubled in size, punch it down, cut it in half, and form two loaf shapes. Be careful not to overwork the dough. Be gentle and soft.
Place these into two greased bread tins and let them rise again for 30 minutes. No need to cover them this time.
How to Bake Homemade Bread
While the homemade bread recipe is rising, heat the oven to 350 degrees. Then bake the bread for about 30 minutes. The tops should be golden and the bread pulled away from the sides.
Once this homemade bread is out of the oven, it is hard not to cut it right away! The kids can always smell when it is done and come running when the timer goes off!
I let it sit for 5-10 minutes and then slice it up. It tastes great with butter, jam, or even cinnamon sugar. Once cooled, it is great for sandwiches as well.
If you would like to store this homemade bread recipe for later, you'll need to keep it in an airtight container. I put leftovers in a ziplock bag and store it at room temperature. It will keep like this for about 4 days.
Save this pin for later and if you try this homemade bread recipe or you have any questions, drop me a line in the comment section below. Happy cooking y'all!
Easy Homemade Bread Recipe
- standing mixer with a bread dough hook attachment
- 2 cups water 110 degrees
- 2/3 cup sugar plus 1 extra tablespoon
- 2 packets active dry yeast (or 1 1/2 tablespoons)
- 1/2 Tbsp Kosher salt
- 1/4 cup vegetable oil
- 5-6 cups all-purpose flour
- Heat 1/2 cup of water in the microwave for 1 minute. Then add room temperature water to equal two cups. This should bring the water to about 110 degrees.
- Add the sugar (with the extra tablespoon) to the water and use a whisk to stir. Sprinkle the yeast on top and let it sit for 10 minutes. It should grow frothy.
- Mix the oil and salt into the mixture and stir again. Pour everything into the standing mixer bowl. Attach the bread hook attachment.
- Add one cup of flour and mix on low/medium speed until incorporated. Turn it off, scrape the sides, and add another cup of flour. Repeat these steps until a bread dough ball forms on the hook. You will probably use about 5 cups of flour.
- On a well floured flat surface, turn the dough out and begin kneading for 6 minutes of continuous motion. When the dough begins to stick, keep flouring the surface with the remaining flour.
- The dough will be ready when you can pull a strip toward you and it doesn't tear off.
- Lightly oil a large glass bowl and place the dough in a rounded ball inside. Cover it with a towel and let it rise for 1 hour or until it has doubled in size.
- When it has risen, cut the dough in half and form it into two loaf shapes. Place the dough inside greased bread loaf tins and leave uncovered to rise for another 30 minutes.
- Heat the oven to 350 degrees and bake the bread for 30 minutes. The tops should be browned and the sides pulled away from the pan.
- Serve warm with butter and jam. Store bread in a ziplock bag or airtight container for 4 days.