Best Ever Homemade Bread

Bread recipes are a dime a dozen, but this loaf of homemade bread is the winner after testing dozens of bread recipes!

Bread Recipes
A few years ago I went on a quest to find the very best homemade bread recipe. Here were my criteria for the perfect loaf of white bread:
– Super soft texture
– Slices well/doesn’t crumble
– No expensive ingredients (no honey, gluten, butter, eggs, milk)
– Easy to make
I wasn’t sure if it was possible, but after dozens of failed recipes and many loaves of so-so bread, I found it! THE VERY BEST homemade bread! And after using the same recipe for over a year, I am convinced.
Homemade Bread

It meets every single requirement. This bread is so tender it melts in your mouth. It doesn’t fall apart when sliced and whoa, baby… it makes the most amazing toast. Plus it uses the very most basic ingredients, so it’s cheap to make. When we power through a loaf in five seconds flat, I don’t feel bad.

This recipe makes one perfect loaf. It can be doubled as long as your stand mixer or bread machine is large enough to handle double the dough.

White bread recipe

Doesn’t that picture make you hungry?!

The Best Homemade Bread

This makes one loaf of soft, delicious homemade bread.

Author: The Craft Patch www.thecraftpatchblog.com
Ingredients
  • 1 cup warm water
  • 2 tablespoons white sugar
  • 2 teaspoons yeast
  • 1/4 cup vegetable oil
  • 2.5 – 3.5 cups flour start with 2.5 cups and add more as needed
  • 1 teaspoon salt
Instructions
  1. In the bowl of your stand mixer or bread machine, add the water, sugar and yeast and let sit for 10 minutes. Add the rest of the ingredients and mix until a nice ball forms. The dough should feel elastic, but not dry. Add more flour if dough is sticky.
  2. Let dough rise in a warm place until double, about 1.5 hours. Shape into a smooth log and place in a greased bread pan. Let rise again, about 20 minutes. I usually let it go until it looks the right size for a loaf of bread. Bake at 350 for about 30 minutes, until bread is dark golden and sounds hollow when tapped.

 

Looking for a whole wheat bread recipe instead? This one is my favorite:

Whole Wheat Bread Recipe
100% Whole Wheat Bread

 

65 COMMENTS

  1. These are the exact measurements my father taught me (he was a construction worker during the 50's who liked to bake every Saturday!). He had another recipe (with egg, which really isn't too expensive but some people like to avoid for various reasons) that he used for dinner rolls and cinnamon rolls. Oh, wow — now I want to go make both kinds this afternoon. Arthritis has made it difficult for me to knead and I just got a food processor that is supposed to do the job. I hope it does. I don't think the cheaper bread machines do a good job of kneading and like you, I don't like how they bake.

    • That's so neat, Lindi! I use another recipe for rolls and cinnamon rolls too. It has egg, butter and milk in it and makes for a much richer dough which is perfect for rolls.

      I hope your new food processor works well. There's something so satisfying about making homemade bread, isn't there?!

  2. I just made this bread for the first time. I used coconut oil instead of vegetable oil and dusted with coconut flour. This is the most heavenly bread ever. I've found my new go to bread recipe.

  3. Making this bread in a few minutes, Jennifer! I'd like to thank you for the very brief comments prior to posting the recipe. I don't like scrolling & scrolling & scrolling through someone's blog to get to a recipe.

  4. I've been making breads for years, and during that time taught classes on it. I always use unbleached flour, to avoid the bleaching process. It's just not good for you. If I want whole wheat bread, I use approximately 60% whole wheat flour and finish with unbleached. I substitute oils without changing the measurements. If you use butter or shortening instead of oil, you may need a bit less flour, but you probably won't notice a change in texture…just taste. I don't change the measurement on the oil. Starting the bread in a machine does save kneading, which is great for those of us with joint problems, although I do like to finish with a few turns of hand kneading. This recipe looks fantastic. I'm so glad to see young women carrying on this wonderful and satisfying skill.

  5. I'm not sure what is going on but I have tried this twice and mine just doesn't rise. It is hard as a rock and horrible. I've followed the directions exactly. Same results both times. 🙁

    • Oh, no Laura! I'm so sorry you're having trouble. It's hard for me to guess long distance what the problem is, but since the bread is hard, I think it's probably something to do with the yeast and rising. What type of yeast are you using and how old is it? Do you give the bread plenty of time to raise, then shape it, put it in the pan and raise again?

  6. I'm using Fleishmann's yeast and I just bought it last week. The second time I gave the bread an extra hour to rise…no different.

    • Well, that does it. I am completely stumped. I have no idea why it isn't working. Maybe you could try a completely different recipe and see if it works, then you'll know whether it's the ingredients or the recipe. Good luck Laura, and I'm so sorry you've had so much trouble!

LEAVE A REPLY

Please enter your comment!
Please enter your name here