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Easiest Loaf Bread Recipe Ever

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 after months of searching I found it again!! Bless the internet-gods!

Best Homemade Bread Recipe

This is easily the best recipe out there. It’s foolproof, easy, can be made manually or with a standing mixer, and down-right delicious. Your family will have a hard time going back to store-bought bread after this.

I’m not a fan of healthy bread. I grew up on white wonder bread, and I have a HARD time eating anything else. Except for this loaf bread. So even if you have a picky eater in your household, or your husband’s not 100% on board, give it a try. My hubby’s favorite way to eat it is with olive oil and balsamic vinegar.

This recipes 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!

I’ve also started swapping out the sugar for maple syrup with DELICIOUS results, and swapping the olive oil for tallow – the tallow gives it a crispier crust without a beefy flavor!

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!”

best easy homemade loaf bread recipe homesteading cooking

Easiest Loaf Bread Recipe Ever

 Prep Time1-2 hours Cook Time30 min ServingsINGREDIENTS2 tsp active dry yeast1 cup warm water2 tablespoons unsalted butter melted1 cup milk2 tablespoons white sugar1 tablespoon salt5 1/2 – 6 1/2 cups all-purpose flourhomemade bread


2 tsp 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!

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