Nothing beats delicious homemade bread! If you love a good bread recipe, you’ll also love our French Bread, White Bread Recipe, and Banana Bread recipes.
a Family Favorite!
I have to confess, I’m kind of a bread addict. I love any kind of bread, from tender and flaky Buttermilk Biscuits to pillowy soft Homemade Dinner Rolls. My very favorite kind of bread, though, is a fluffy white loaf of this bread recipe. We love it because the flavor is PERFECTION, but also because:
Made with pantry staples. Ingredients are simple and ones most everyone has on hand. Used for SO many recipes. It’s perfect for sandwiches, Grilled Cheese, or a batch of French toast. Cost effective and healthier. Making this homemade bread recipe will cost about $1.25 worth of ingredients per loaf and I get to control exactly what ingredients I use! Great to freeze. Like most bread recipes, this is great to make ahead and store.
Bread Ingredients
As mentioned above, most of these items can be found in your pantry, which means you should be able to make this any time!
Active Dry Yeast (1 packet) – If your yeast is old or dead, your easy bread recipe is going nowhere fast. I store my yeast in the fridge at all times. Warm Water Sugar Salt Vegetable Oil Bread Flour – Comes in both whole wheat and white versions and has a higher percentage of protein than all-purpose flour. If you don’t have bread flour, you can replace it with an equal amount of all-purpose flour. It does change the texture a bit, but still works well. Butter
How to Make Bread
How to BAKE Homemade Bread
Repurpose Your Homemade Bread
Use this bread in some of our favorite recipes:
French Toast Grilled Cheese French Toast Bake Garlic Bread
Make croutons. Check out our Homemade Croutons recipe!
Storing info
STORE. Cool completely and place in a Ziploc bag or wrap in foil. This best bread recipe should last 2 to 3 days stored at room temperature. FREEZE. Slice the loaf all the way through, place it in a plastic bread bag, and freeze it as soon as it has cooled completely. Freeze the bread dough. Add twice as much yeast to compensate for any yeast that will die in the freezer. Allow the dough to rise the first time, then shape it into loaves and place them directly on a greased baking sheet. Place them in the freezer and freeze until solid. Wrap each loaf with plastic and again with aluminum foil. Label and freeze for up to 6 months. To bake – unwrap and place in a greased bread pan. Cover with an oiled piece of plastic wrap. Allow it to thaw for several hours and then rise until it is about doubled in size. Bake according to recipe directions.
For more delicious recipes by Alicia, head on over to The Baker Upstairs. Recipe Video Recipe Video Recipe Video Recipe Video
