Description
There’s nothing like the smell of fresh bread baking in the oven. This is Grandma’s tried-and-true homemade bread recipe—soft, fluffy on the inside, with a golden, tender crust. Whether you’re serving it with butter, jam, or using it for sandwiches, this comforting loaf is the real deal. Simple ingredients, no fancy equipment—just old-fashioned goodness.
Ingredients
2 1/4 tsp active dry yeast (1 packet)
2 1/4 cups warm water (about 110°F)
2 tbsp granulated sugar
1 tbsp salt
2 tbsp vegetable oil or melted butter
6 cups all-purpose flour (more as needed for kneading)
Extra oil or butter for greasing the bowl and topping the loaf
Instructions
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In a large mixing bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5–10 minutes, until foamy.
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Add salt and oil, then gradually stir in flour, one cup at a time, until the dough starts to come together.
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Turn dough out onto a floured surface and knead for 8–10 minutes, until smooth and elastic.
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Lightly grease a large bowl, place the dough inside, and cover with a damp cloth or plastic wrap. Let rise in a warm place for 1 hour, or until doubled in size.
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Punch down the dough and divide it in half. Shape each half into a loaf and place in two greased 9×5-inch loaf pans.
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Cover loosely and let rise again for about 30 minutes, or until the dough rises about 1 inch above the edge of the pans.
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Preheat oven to 375°F (190°C).
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Bake for 30–35 minutes, or until the tops are golden and the loaves sound hollow when tapped.
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Remove from oven and brush with melted butter (optional). Let cool on a wire rack before slicing.
Notes
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For whole wheat bread, substitute 2–3 cups of flour with whole wheat flour.
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You can freeze the baked loaves for up to 3 months—just let them cool completely and wrap well.
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Want softer crust? Cover loaves with a clean kitchen towel while cooling.