Easy Homemade Bread Recipe for Beginners (Step-by-Step Guide)

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How to Make Homemade Bread Recipe is simple with step-by-step instructions for the most delicious and fluffy Loaf of Bread! It tastes so much better than Store-Bought bread.

I have to confess, I am a pretty good baker (better than cooking, lol) and have tried several recipes on how to make homemade bread, and I have found the recipe below is by far the best.

We love homemade bread, and I try to make it as often as possible. As soon as the aroma fills the house, my clan can not wait to dig in. Warm slices disappear almost instantly—slathered with butter, drizzled with honey, or savored plain. It’s more than just bread; it’s comfort, tradition, and a little bit of everyday magic that brings everyone to the table.

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Updated Post from February 4, 2022

What are the ingredients used in making bread?

• 6 1/2 c Bread Flour
• 3 TBL Sugar
• 1 TBL Salt
• 2 TBL Crisco Shortening
• 2 Packages of Active Dry Yeast
• 21/4 c Warm Water
• 1-2 TBL Melted Butter (optional)

Please note: The recipe below makes two loaves of bread.

Top Tips for Baking the Best Homemade Bread

Directions for How to Make Homemade Bread

1. Add 3 cups of bread flour, yeast, sugar, and salt to a large bowl. Use a stand or hand mixer until all dry ingredients are well blended. Add warm water slowly. Beat for one minute, scraping the bowl frequently. Add 1 cup of remaining flour at a time, leaving half a cup aside to help make the dough easy to handle.
2. Place dough onto a lightly floured surface & knead the dough for 8-10 minutes or until dough becomes smooth and springy. 
3. Grease your bowl with shortening or cooking spray, and roll the dough into the bowl until all sides have been greased.
4. Place a tea towel over the dough & let it rise in a warm area for about 40-50 minutes. The dough will double in size and be ready when an indentation remains when touched.
5. Gently push your fist in the center of the dough to deflate.
6. Divide your dough in half.
7. Knead each half of the dough on a lightly floured surface for about 10 minutes.
8. Flatten the dough to a 12-inch rectangle on a lightly floured surface using a rolling pin.
9. Fold the ends under the loaf and place in greased loaf pans.
10. Cover loaf pans with a tea towel & place in a warm area for 40-50 minutes until the dough in the loaf pans has doubled.
11. Preheat oven to 425°F. Lower the oven rack to the middle position.
12. Bake for 25-30 minutes until bread loaves are dark golden brown.
13. Carefully remove loaves from pans to cool. 
14. Brush on melted butter if you desire.

 Tip: When using a stand mixer, use a dough hook to knead the dough for about 5-7 minutes.

FAQ

How to Store Homemade Bread and Keep It Fresh

Here are some practical storage tips for keeping homemade bread fresh and freezing it effectively:

Short-Term Storage (1–3 Days):

• Cool completely before storing – Bread should be completely cooled to room temperature before wrapping to avoid trapping moisture.
• Use a bread box or cloth bag – Store at room temperature in a bread box, linen bread bag, or wrapped in a clean kitchen towel to maintain crust texture while preventing drying.
• Avoid plastic if possible – Plastic bags trap moisture, which can make the crust soft or lead to mold. Use only for soft breads, and only if you plan to eat it soon.

Medium-Term Storage (3–5 Days):

• Wrap in foil or beeswax wrap – Keeps the loaf from drying out without making it soggy.
• Store in a cool, dry place – A pantry or cupboard works well. Avoid the fridge, which speeds up staling.

Freezing Bread (Up to 3 Months):

• Slice before freezing – You can take out just what you need without thawing the whole loaf.
• Wrap tightly – Use plastic or aluminum foil to wrap individual slices or the whole loaf. Then place in a freezer-safe zip-top bag or an airtight container to prevent freezer burn.
• Label and date – Helps you keep track of freshness.
• Thawing tips – Thaw at room temperature in the wrap or toast slices directly from frozen.

Bonus Tip: Refreshing Bread

To revive a slightly stale loaf, sprinkle lightly with water, wrap in foil, and warm in a 300°F (150°C) oven for 10–15 minutes. It’ll taste nearly fresh-baked again!

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