Best Homemade Bread Recipe

Posted January 11, 2016 by Lauren Dibble in Recipes, Self Sufficiency Skills / 1 Comment

homemade bread

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homemade bread

It’s time for a homesteader’s confession. Homemade bread is hard to make! I’ve attempted to make it a dozen times, only to have it come out hard as a brick. Literally, one batch I tried to make in a bread machine (foolproof, right??) was so hard and dense, the dog had a hard time breaking into it.

I felt down-right foolish. My husband took me out to a very fancy dinner for our anniversary one year, and when the owner came out to say hello I complimented him on the bread they served. He went on and on about how easy the recipe is, and how anyone could do it. I went home that night and tried, but it turned out HORRIBLY. Clearly I was missing something important that everyone else seemed to know!

Then, I found the perfect recipe! It was light, fluffy, froze well, and was so delicious we ate it up within days. A few days passed and I lost the recipe! I was so hesitant to try again after that failure, however I’ve succeeded in finding another fantastic recipe!

This one is foolproof! It makes two loafs, and I accidentally let one loaf raise all night. (I signed up for an account and got very sidetracked.) But once I baked it the next morning it was still delicious!

Now I bake two loaves every Sunday. The smell of freshly cooked bread is heavenly, the bread itself gives me a sense of pride, and I know exactly what ingredients went into it! Can’t beat that!

homemade loaf bread
homemade loaf bread

BONUS: Reader Melinda modified this recipe and made cinnamon buns! Try her version too:

“I made the bread recipe, let it rise once, flattened it out on the counter, spread a teaspoon or so of soft butter on the dough, then sprinkled on probably a cup of the cinnamon/sugar mix that I added a tablespoon of cocoa powder to (for color…you don’t taste it), rolled up the dough and sliced into roll size pieces. I used a buttered 9×13 pan and put it in the refrigerator to rise overnight and took them out in the morning and baked in a 350* oven for 1/2 hour or so? I made a simple icing with powered sugar and milk and added a splash of vanilla and drizzled it over the top. Viola’ warm cinnamon rolls for breakfast. They disappeared quickly!”


  • 2 teaspoons active-dry yeast
  • 1 cup warm water
  • 2 tablespoons unsalted butter, melted
  • 1 cup milk
  • 2 tablespoons white sugar
  • 1 tablespoon salt
  • 5 1/2 – 6 1/2 cups all-purpose flour


  1. Add warm water and yeast to the mixing bowl and stir to combine. Let stand for 5 minutes or so, until it begins bubbling.
  2. Melt the butter, then add to the water with the milk, sugar, and salt.
  3. Add one cup of flour at a time and stir to combine until a floury, lumpy dough is formed.
  4. If you’re using a standing mixer, switch out the mixing paddle for the dough hook now. If you’re making this by hand, turn the dough out onto a floured surface.
  5. Knead until the dough is smooth, elastic and springs back when poked with your fingertip.
  6. Clean the mixing bowl you were previously using and coat in oil. Add the dough and cover in a warm spot until dough has doubled in size, or about an hour.
  7. Turn the dough out onto a floured surface again, and knead gently. Separate into two.
  8. Grease loaf pans and transfer dough balls into them.
  9. Cover and let rise again for 30-40 more minutes
  10. Preheat the oven to 425°F, but immediately turn the heat down to 375°F when you add the loaves and bake for 30 minutes.
  11. Once finished, remove from pan and let cool on a rack.
  12. Enjoy!

best white loaf bread recipe

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