Simple Homemade Bread Loaf Recipe Perfect for Beginners

Learn to make a classic white bread loaf that serves 4 people. Total time: 3 hours (30 minutes active)

Key Points:

• Creates one 9-inch sandwich loaf with soft, tender crumb
• No special equipment needed – just basic kitchen tools
• Perfect for sandwiches, toast, and snacking
• Stays fresh for 3-4 days when stored properly

Introduction

Making bread at home might seem tricky, but this recipe walks you through each step. You’ll create a delicious loaf using simple ingredients and basic kitchen tools. This recipe makes enough for a family of four, with perfect slices for sandwiches or morning toast.

Equipment & Ingredients

Kitchen Tools

• 9×5 inch loaf pan
• Large mixing bowl
• Measuring cups and spoons
• Clean kitchen towel
• Sharp knife or bread lame
• Cooling rack

Ingredients

• 3½ cups all-purpose flour
• 2¼ teaspoons active dry yeast (1 packet)
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 cup warm water (105-115°F)
• 2 tablespoons unsalted butter, softened
• 1 large egg, room temperature
• Vegetable oil for greasing

Substitutions

• Bread flour can replace all-purpose flour for chewier texture
• Instant yeast can replace active dry yeast (use same amount)
• Honey can replace sugar
• Plant-based butter and egg replacer for vegan version

Step-by-Step Instructions

Preparation Phase (15 minutes)

1. Set up your workspace:

• Clear and clean a large counter area
• Wash your hands thoroughly
• Place all ingredients on counter
• Line up measuring tools

1. Prepare your ingredients:

• Remove egg from refrigerator 30 minutes before starting
• Cut butter into small cubes and let soften
• Check yeast expiration date

1. Test water temperature:

• Heat water to 105-115°F
• Too cold: yeast won’t activate
• Too hot: yeast will die
• Tip: Use a thermometer or test on wrist – should feel warm like bath water

1. Prepare your pan:

• Coat all inside surfaces with vegetable oil
• Pay extra attention to corners
• Set aside in a draft-free spot

Making the Dough (15 minutes)

1. Activate the yeast:

• Pour warm water into large bowl
• Add sugar and stir until dissolved
• Sprinkle yeast evenly over water
• Don’t stir – let sit 5 minutes
• Look for foam and small bubbles
• If no foam appears after 10 minutes, start over with fresh yeast

1. Add wet ingredients:

• Add softened butter pieces
• Add room temperature egg
• Mix with wooden spoon until butter breaks into small bits
• Mixture will look slightly curdled – this is normal

1. Add dry ingredients:

• Measure 3 cups flour into separate bowl
• Add salt to flour and mix
• Add flour mixture to wet ingredients one cup at a time
• Stir with wooden spoon after each addition
• Dough will look shaggy and rough
• Save remaining ½ cup flour for kneading

1. Begin kneading:

• Sprinkle counter with 2 tablespoons of remaining flour
• Scrape dough onto floured surface
• Dust hands with flour

1. Knead the dough (8-10 minutes):

• Fold dough in half toward you
• Push down and away with palm of hands
• Turn dough quarter turn
• Repeat folding, pushing, turning
• Add remaining flour 1 tablespoon at a time if dough stays sticky
• Keep kneading until dough is:
  • Smooth like a baby’s skin
  • Slightly tacky but not sticky
  • Springs back when poked
  • Stretches without breaking when pulled

First Rise (1 hour)

1. Prepare for rising:

• Clean and dry large mixing bowl
• Coat bowl with thin layer of oil
• Form dough into smooth ball
• Place dough in bowl smooth side up
• Turn once to coat with oil

1. Cover dough:

• Use clean kitchen towel or plastic wrap
• Make sure covering is loose
• No drafts should reach dough

1. Find warm spot:

• Ideal temperature: 75-85°F
• Good spots:
  • Top of refrigerator
  • Inside turned-off oven with light on
  • Warm corner of kitchen
• Avoid: Near open windows or AC vents

1. Let rise 1 hour:

• Set timer
• Dough should double in size
• Do the poke test:
  • Poke dough gently with finger
  • If indent stays, dough is ready
  • If dough springs back, needs more time

Shaping the Loaf (10 minutes)

1. Prepare surface:

• Clean counter thoroughly
• Dust lightly with flour
• Keep flour nearby for hands

1. Remove dough:

• Gently punch down center of dough
• Turn onto floured counter
• Pat into 9×12 inch rectangle
• Use hands or rolling pin
• Measure with ruler if needed

1. Shape the loaf:

• Start from short end
• Roll dough tightly like a sleeping bag
• Keep tension even as you roll
• Pinch seam firmly to seal
• Pinch ends and tuck under

1. Place in pan:

• Position seam side down
• Press gently to fill corners
• Make sure top is even

Second Rise (45 minutes)

1. Cover loaf:

• Use same clean towel
• Keep loose to allow rising
• Place in same warm spot

1. Watch for signs:

• Dough should rise 1 inch above pan rim
• Will take about 45 minutes
• Start preheating oven at 30 minutes
• Don’t let rise too high or loaf may collapse

Baking Phase (35 minutes)

1. Prepare oven:

• Preheat to 375°F
• Place rack in center position
• Let oven heat fully (15-20 minutes)

1. Prepare loaf:

• Remove towel gently
• Score top with sharp knife
• Make one long slash, ¼ inch deep
• Or three diagonal slashes

1. Bake the bread:

• Place pan in center of oven
• Don’t open oven for first 20 minutes
• Total bake time: 35-40 minutes
• Check at 35 minutes for:
  • Golden brown color
  • Hollow sound when tapped
  • Internal temperature 190°F

Cooling and Finishing (1 hour minimum)

1. Remove from oven:

• Use oven mitts
• Tilt bread out of pan immediately
• If stuck, loosen sides with knife

1. Cool properly:

• Place on wire rack
• Keep away from drafts
• Don’t cover while hot
• Wait at least 1 hour before cutting
• For best texture, wait 2 hours

1. First slice:

• Use serrated knife
• Use gentle sawing motion
• Don’t press down hard
• Cut slices about ½ inch thick

Troubleshooting

Common Issues:

• Dough too sticky: Add flour 1 tablespoon at a time while kneading
• Dough won’t rise: Check yeast freshness and water temperature
• Dense texture: Knead longer, ensure proper rise time
• Burnt bottom: Place pan on higher oven rack
• Collapsed loaf: Don’t overproof during second rise

Storage & Reheating

• Store cooled bread in plastic bag at room temperature up to 4 days
• Freeze sliced bread up to 3 months in freezer bag
• Toast frozen slices directly from freezer
• Refresh whole loaf in 350°F oven for 5 minutes

Safety Notes & Tips

• Use pot holders – pan and bread are very hot
• Cool completely before storing
• Always check internal temperature reaches 190°F
• Clean hands and surfaces thoroughly
• Keep dough away from raw meat prep areas

Recipe Variations

Try these simple changes:

• Add 1 cup raisins for sweet bread
• Mix in 2 tablespoons herbs for savory loaf
• Use whole wheat flour for 1/3 of total flour
• Brush top with egg wash for glossy finish
• Sprinkle oats on top before baking

Meta Description: Learn to make perfect homemade bread with this beginner-friendly recipe. Creates one soft, tender loaf ideal for sandwiches and toast. Ready in 3 hours with basic ingredients.