Name: Quick & Easy Homemade Bread
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 cups warm water (110–115°F); 1/4 cup sugar; 1 1/2 tablespoons active dry yeast (or 2 packets); 1 1/2 teaspoons salt; 1/4 cup vegetable oil; 5 1/2 cups all-purpose flour

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There’s nothing quite like the smell of fresh, warm bread wafting through the kitchen. This quick and easy homemade bread is my go-to recipe when I want soft, fluffy loaves without a complicated process. With just a few pantry staples and a little patience, I can have fresh bread on the table that tastes far better than store-bought.

Quick & Easy Homemade Bread

Why You’ll Love This Recipe

I love this bread recipe because it’s beginner-friendly, fast, and incredibly versatile. The dough comes together in one bowl, rises beautifully, and bakes into two golden loaves that are perfect for sandwiches, toast, or just slathered with butter. I don’t need any fancy equipment, and the ingredients are ones I usually already have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups warm water (110–115°F)
¼ cup sugar
1 ½ tablespoons active dry yeast (or 2 packets)
1 ½ teaspoons salt
¼ cup vegetable oil
5 ½ cups all-purpose flour

Directions

I start by dissolving the sugar in the warm water in a large mixing bowl. Then I stir in the yeast and let it sit for about 5–10 minutes until it gets foamy.
Once the yeast is activated, I add in the salt and vegetable oil. Then I gradually stir in the flour, one cup at a time, until the dough starts to pull away from the sides of the bowl.
I knead the dough on a floured surface for about 6–8 minutes until it’s smooth and elastic.
Then I place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
After the first rise, I punch the dough down and divide it into two equal portions. I shape each into a loaf and place them into two greased 9×5-inch loaf pans.
I let the loaves rise for another 30 minutes until they rise slightly above the edge of the pans.
I bake them in a preheated oven at 350°F (175°C) for 25–30 minutes, or until the tops are golden and the bread sounds hollow when tapped.
I let the loaves cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes 2 standard loaves of bread, which gives about 24 slices in total.
Prep time: 15 minutes
Rise time: 90 minutes
Bake time: 30 minutes
Total time: Around 2 hours 15 minutes

Variations

When I want to switch things up, I sometimes add a tablespoon of honey for a touch of sweetness or mix in herbs like rosemary or thyme for a savory twist. Swapping out half of the all-purpose flour for whole wheat flour gives it a nutty, hearty texture. Sometimes I also sprinkle oats or sesame seeds on top before baking for added texture.

storage/reheating

I usually store the cooled loaves in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. If I want to keep them longer, I freeze them by wrapping them tightly in foil and placing them in a freezer bag. When I’m ready to use, I let the bread thaw at room temperature, then warm slices in the oven or toaster.

FAQs

How do I know if my yeast is still active?

I always test my yeast by mixing it with warm water and sugar—if it foams within 10 minutes, it’s active and ready to use. If not, I discard it and start with fresh yeast.

Can I make this bread without sugar?

Yes, but I usually keep the sugar in because it feeds the yeast and helps the bread rise better. Reducing it slightly won’t affect the outcome much.

Can I use bread flour instead of all-purpose flour?

Yes, and I sometimes do. Bread flour gives the bread a chewier texture and a higher rise due to its higher protein content.

How do I keep the crust soft?

I often brush the tops of the loaves with melted butter right after baking. It softens the crust and adds a rich flavor.

Can I knead the dough with a stand mixer?

Absolutely. I sometimes use my stand mixer with a dough hook attachment. It kneads the dough beautifully in about 5–6 minutes on medium speed.

Conclusion

This quick and easy homemade bread is one of those recipes I come back to again and again. It’s reliable, simple, and gives me that comforting, homemade taste that’s hard to beat. Whether I’m enjoying it fresh out of the oven or toasting it the next day, every slice feels like a little win in the kitchen.