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Homemade bread recipe

Homemade bread recipe

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  • Recipes
  • Dish type
  • Bread
  • Yeast bread

Baking bread at home is foolproof with this recipe. You also need a bit of patience - the dough should be left to rise for 10 hours, so it's best to set it up in the morning or even the night before. This recipe is for those who appreciate a loaf that's had a long, slow rise and time to develop its flavours. Enjoy!

6 people made this

IngredientsServes: 1

  • 1/4 teaspoon dried active baking yeast
  • 200ml warm water (43 degrees C)
  • 280g strong white bread flour
  • 120g wholemeal flour
  • 1 1/2 teaspoons salt
  • 90ml beer (room temperature)
  • 1 tablespoon white wine vinegar
  • vegetable oil

MethodPrep:15min ›Cook:40min ›Extra time:10hr rising › Ready in:10hr55min

  1. Dissolve the yeast in water in a small bowl. Set aside for about 5 minutes, till foamy.
  2. In a large mixing bowl, mix the flours and salt. Mix in the yeast mixture, beer and vinegar and work together till a ball forms. Cover with cling film and leave to rise for 8 hours at room temperature.
  3. Line a dish that's not too deep with baking parchment. After allowing the dough to rise, knead the dough a dozen times into a firm ball. Lay it into the parchment-lined bowl and sprinkle with vegetable oil. Cover with cling film and leave to rise for a further 2 hours.
  4. After 1 and a half hours, place a small cast iron casserole with a lid onto the bottom shelf of the oven and heat the oven to 240 C / Gas 9.
  5. Remove the hot casserole from the oven and place the dough while still in the parchment into the casserole. Dust the top of the dough with flour and cut across it twice diagonally with a knife. Place the lid on top of the casserole.
  6. Return to the oven. Reduce the temperature to 220 C / Gas 7 and bake for 30 minutes. Carefully remove the lid after 30 minutes and bake for a further 10 minutes. Remove the bread from the tin straightaway and leave to cool on a wire rack.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (1)

What a long and drawn out bread recipe! Mine takes about 3 hours maximum, and I'm using ordinary bakers yeast, rising then knocking back-09 Mar 2012

Recipe Summary

  • 2 (.25 ounce) packages active dry yeast
  • 3 tablespoons white sugar
  • 2 ½ cups warm water (110 degrees F/45 degrees C)
  • 3 tablespoons lard, softened
  • 1 tablespoon salt
  • 6 ½ cups bread flour

In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Homemade Yeast Bread Recipes

Note: I use SAF-INSTANT yeast, which does not require proofing (activating the yeast in warm liquid). You can substitute bread machine yeast or active dry yeast.

To substitute active dry yeast:

Dissolve active in warm liquid before adding the rest of the ingredients, and use a little extra active dry yeast. For more on yeast substitutions, visit Yeast FAQ at The Fresh Loaf.

Use bread flour or hard wheat flour for yeast breads, unless otherwise indicated.

Our Favorite Bread Recipe – This easy homemade bread has eggs and butter for extra richness. It's a great recipe for sandwich bread, dinner rolls or buns for burgers, brats or sloppy joes.

Easy Sourdough Bread – This simple sourdough recipe uses only four ingredients – sourdough starter, flour, water and salt. The post also includes how to create a sourdough starter.

Potato Bread using Leftover Mashed Potatoes – Give leftover mashed potatoes a second life with this light and tender sandwich bread.

If you don't have leftover potatoes, simply cook and mash a potato or two, as needed.

Crusty French Bread – This crusty French Bread recipe is great with soups and stews, as loaves, twists or bread bowls. It's best enjoyed fresh to preserve the crackly crust, but makes an excellent French toast if there are any leftovers.

Cheese Soup in Bread Bowls – Now we don't have to wait for the fair or a restaurant visit to enjoy the crispy crust of a bread bowl filled with piping hot soup. It's warm and filling – plus, it's budget friendly.

Duncan’s Meat in a Loaf – This is one of my youngest's favorites, bread and meat all in one. Makes a great hot sandwich option for feeding a crowd.

Betty's Buttermilk Rye Bread This easy rye bread recipe makes a delicious loaf of bread with a tender crumb. The flavor is mild – great for sandwiches, toast, or butter and jam.

Challah Bread from Lady Lee's Homestead. Challah is the traditional Jewish Sabbath bread, rich with eggs and oil, and a bit sweet. While commonly served as an oblong braided loaf, on Rosh Hashanah, round challah is served to symbolize eternal life.

Whole Wheat Bread – Sprouted or Soaked – If you have trouble digesting wheat, you make want to try soaking or sprouting.

Still not getting the results you'd like with homemade bread?

Homemade Bread (Homemade White Bread)

What You Need:


Proofing yeast

  • ▢ 2 ¼ tsp active dry yeast 7 g
  • ▢ 1 cup lukewarm water
  • ▢ 1 tbsp honey (or sugar or maple syrup)

Bread loaf

  • ▢ Proofed yeast mixture (ingredients listed above)
  • ▢ 19.5 ounces AP flour 4 ⅓ cups, spoon and leveled (please see notes)
  • ▢ ⅓ cup lukewarm water
  • ▢ 1 ¼ tsp sea salt
  • ▢ 2 tbsp honey (or sugar or maple syrup)
  • ▢ ¼ tsp citric acid or ½ tbsp white vinegar (optional)
  • ▢ 2 tbsp unsalted butter melted (or vegetable oil)


Proofing yeast

Bread loaf

Tips & Tricks

Nutrition Information:

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Did you make this? Tag me on Instagram! I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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Step 1

The water (and heated milk mixture) should be lukewarm when added so it doesn't kill the yeast. A digital thermometer is your best friend at this stage, although not absolutely required. Since the liquids should be just above body temperature, they should feel just barely warm. I've been baking bread for decades, and I don't feel I really took control of the process until I started using a thermometer.

I prefer unbleached all-purpose flour - usually King Arthur or Gold Medal - but use your favorite variety. Just make sure it is not self-rising.

Combine the milk, sugar, salt, and butter in either a small saucepan or medium size microwaveable container. I use my 4-cup Pyrex measuring cup in the microwave.

If using the stove top, heat over low heat until the butter melts and the salt and sugar dissolve.
If using the microwave, heat on high for about 60 to 90 seconds. The butter will not be completely melted but there will be enough residual heat to complete the job while the liquid cools. Stir to finish dissolving the salt and sugar.

Cool to lukewarm (about 105°F to 115°F).

Warm the mixing bowl with a cup or two of hot tap water. Swirl it around a bit and then dump out. Dissolve the yeast in the 1 1/2 cups of warm water in the warmed bowl, whisking a bit with a fork or small whisk to help it along.

Add the lukewarm milk mixture and 4 1/2 cups of the flour. Attach the bowl and the dough hook to the mixer, making sure you lock the head in place. Mix at the lowest speed (the first position the speed lever clicks to) for 2 minutes.

Continue at this speed, adding the rest of the flour, 1/2 cup at a time, until the dough clings to the hook and clears the sides of the bowl. You might need to help it along once or twice by pushing the flour down the sides of the bowl with a rubber spatula, but that's about it.

Knead at this same speed for another 3 to 5 minutes until the dough is smooth and elastic. It will be slightly sticky to touch.

Turn into a greased bowl (I use butter use your preferred option). Turn (spin) the dough slightly to transfer some of the butter then flip over. Cover and let rise in a warm place free of drafts until doubled, about an hour. I use plastic wrap to cover the bowl, but tea towels are also popular. Avoid terry cloth towels as they tend to leave behind bits of lint on the dough.

Punch down the dough and divide in half using a dough cutter or bench scraper. If you want to be really persnickety, you can use a digital kitchen scale to make sure you've divided the dough evenly.

Lightly sprinkle your work surface with flour - you should need less than 1/4 cup total. Roll and shape each half into a rectangle about 9" x 14". Fold in thirds along the long edge, brushing off any excess flour. Roll tightly starting from a short end. Pinch the bottom seam and the ends, tucking them under and gently shaping into a loaf.

Place each in a greased 8.5" x 4.5" x 2.5" loaf pan with the seam on the bottom. Cover and let rise in a warm spot away from drafts until doubled, about an hour.

Bake at 400°F for 30 minutes until a rich golden brown. Turn out from the pans right away and cool on wire racks. Tip: if you tap the bottom of each loaf it should sound hollow, signaling it is done.

Notes About Ingredients and Equipment:
I buy my yeast in bulk from King Arthur Flour. Try the SAF Red Instant Yeast. One packet of yeast equals 2 1/4" teaspoons. The best way to store it is in the freezer in an airtight container (they sell appropriate containers at King Arthur). It's good for several years if you don't use it up before then. But if your bread isn't rising very well and the yeast is more than 2 years old, get a new sup

  • Author: Deborah Harroun
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 5 hours
  • Yield: 2 loaves, 16 slices each 1 x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Made from scratch, this Homemade White Bread Recipe is perfect for sandwiches, toast, or simply with butter and jam. You won’t believe just how easy it is!


  • 4 1/4 cups unbleached white flour
  • 3 tablespoons sugar
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 large egg, at room temperature, slightly beaten
  • 1/4 cup butter, at room temperature
  • 1 1/2 cups milk, at room temperature


  1. In a large bowl, combine the flour, sugar, yeast and salt. (If making with an electric mixer, do this in the mixer bowl.)
  2. Pour in the egg, butter and milk. Mix until all of the flour is absorbed and no dry spots remain. The dough should be soft, so if needed, you can add more milk.
  3. If making by hand, flour a counter and pour the dough onto the surface and begin kneading, adding more flour as needed, until you have a soft, supple dough that is tacky but not sticky. Continue to knead the dough for 6-8 minutes.
  4. If making by mixer, mix on medium speed with the dough hook, adding flour as needed, until the dough clears the sides of the mixer but still sticks to the bottom. Continue to mix on medium-low for 6-8 minutes.
  5. Lightly oil a large bowl and transfer the dough to the bowl. Turn the dough over to coat with the oil. Cover the bowl with plastic wrap and allow it to rise until doubled, about 1 1/2 to 2 hours, depending on external circumstances.
  6. When the dough has doubled, remove it from the bowl and divide it in half. Spray it lightly with nonstick cooking spray and cover with a towel or plastic wrap and let it rest for about 20 minutes.
  7. Oil two 8 1/2 x 4 1/2 inch loaf pans.
  8. Shape each of the pieces of dough into loaves. Place the loaves in the pans.
  9. Spray the tops of the loaves lightly with nonstick cooking spray and loosely cover with a towel or plastic wrap. Let the dough rise again until nearly doubled, 1 to 1 1/2 hours.
  10. Preheat the oven to 350ºF.
  11. Once the loaves have risen, remove the towel or plastic wrap and place the loaves in the oven. Bake for about 35 to 45 minutes, until the tops of the loaves are golden brown. The sides of the loaves (when removed from the pan) should also be golden brown and the loaves should sound hollow if you tap on the bottom. If you have an instant read thermometer, the internal temperature should be 190ºF.
  12. Remove the loaves from the oven and cool on a wire rack for at least an hour.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.


  • Serving Size: 1 slice
  • Calories: 86
  • Sugar: 1 g
  • Sodium: 113 mg
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 10 mg

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Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More

  • 500g plain flour
  • 2 teaspoons each of yeast , bread improver and sugar
  • 1 teaspoon of salt
  • 400ml lukewarm water
  1. Place the yeast in the base of the bread machine insert
  2. Tip in the flour on top of the yeast
  3. Add the bread improver, salt and sugar
  4. Pour the water in
  5. Set the machine to a basic bread, on a quick setting for your machine

Watch and wait as your bread kneads, rises and bakes!!

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