There is nothing quite like the aroma of freshly baked bread filling your kitchen. This easy homemade bread delivers soft, fluffy slices with a tender crumb and rich flavor, making it perfect for sandwiches, toast, or simply enjoying warm with butter. It’s a reliable, beginner-friendly recipe that turns simple pantry ingredients into two beautiful loaves of comforting homemade bread.

Why You’ll Love This Recipe

This recipe is simple, dependable, and incredibly rewarding. You don’t need advanced baking skills or special equipment to achieve bakery-style results at home. The dough is easy to work with, rises beautifully, and bakes into loaves that stay soft for days. It’s also versatile, freezes well, and can be customized to suit your family’s tastes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Warm water – 2 cups (about 105°F)
Active dry yeast – 2 ½ teaspoons
Granulated sugar – ½ tablespoon for proofing + ¼ cup for the dough
Unsalted butter, melted – ¼ cup, plus 1 tablespoon for brushing
Evaporated milk – ½ cup, at room temperature
Kosher salt – 1 tablespoon
Bread flour or all-purpose flour – 6 to 7 cups
Shortening or additional butter – 1 tablespoon (for greasing the dough)

Directions

Begin by proofing the yeast. In a small bowl, combine the yeast and ½ tablespoon sugar. Pour the warm water over the mixture and let it sit for 5 to 10 minutes until foamy and bubbly.

In a large mixing bowl or stand mixer, combine the melted butter, remaining sugar, evaporated milk, and salt. Add the yeast mixture and mix until just combined.

Gradually add the flour, starting with about 3 cups. Continue mixing and add more flour one cup at a time until the dough begins to pull away from the sides of the bowl. Add additional flour in smaller amounts until the dough is soft and no longer sticky.

Lightly grease the dough and the sides of the bowl with shortening or butter. Cover with a warm towel and let rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough and transfer it to a lightly floured surface. Knead for 2 to 3 minutes, then divide the dough into two equal portions. Shape each portion into a loaf, tucking the ends underneath.

Place the loaves into two greased 9×5-inch loaf pans. Cover and let rise again for about 30 minutes, until the dough rises just above the rim of the pans.

Preheat the oven to 375°F. Bake the loaves for 25 to 35 minutes, until golden brown and cooked through. If the tops brown too quickly, loosely cover with foil.

Remove from the pans, brush the tops with butter, and allow to cool slightly before slicing.

Servings and timing

This recipe makes 2 loaves, yielding approximately 32 slices total.

Preparation time is about 20 minutes.
Rising time is approximately 1 hour and 30 minutes.
Baking time ranges from 25 to 35 minutes.
Total time from start to finish is about 2 hours and 15 minutes.

Variations

For a cinnamon swirl version, roll the dough into a rectangle and sprinkle with cinnamon and sugar before shaping into a loaf.
For raisin bread, add up to 2 cups of raisins to the dough after the first rise.
For a heartier loaf, replace part of the flour with whole wheat flour.
This dough can also be shaped into smaller rolls or bread bowls for soups.

Storage/Reheating

Store cooled bread in an airtight container or bag at room temperature for up to 5 days. For longer storage, wrap the loaves tightly and freeze for up to 3 months. Thaw at room temperature overnight. To reheat, warm slices briefly in the oven or toaster until soft and heated through.

FAQs

What type of yeast works best for this recipe?

Active dry yeast is ideal and provides a reliable rise when properly proofed.

How warm should the water be for the yeast?

The water should be about 105°F, similar to warm bath water, to activate the yeast without harming it.

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

Yes, all-purpose flour works well and still produces soft, fluffy bread.

Why didn’t my dough rise properly?

This can happen if the yeast is expired, the water was too hot or too cold, or the dough was left in a cool environment.

Can I make this recipe with only one loaf?

Yes, simply divide all ingredient amounts in half to make one loaf.

Is evaporated milk necessary?

It adds richness and tenderness, but regular milk can be used as a substitute.

Can I knead the dough by hand?

Yes, knead on a floured surface for about 8 to 10 minutes until smooth and elastic.

How do I know when the bread is fully baked?

The loaf should be golden brown and sound hollow when tapped on the bottom.

Can the dough be frozen?

Yes, freeze the dough after the first rise, then thaw and allow it to rise again before baking.

What is the best way to slice homemade bread?

Allow the bread to cool slightly, then use a serrated bread knife for clean slices.

Conclusion

This easy homemade bread recipe proves that making bread from scratch doesn’t have to be complicated. With simple ingredients and clear steps, you can create soft, flavorful loaves that taste better than store-bought bread. Whether you’re baking for your family or stocking your freezer, this recipe is a comforting classic you’ll return to again and again.

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