How to Make Traditional Homemade Bread – The Simple Loaf That Built a Thousand Kitchens

There’s something grounding about making bread the old way. Flour on the counter, yeast waking up in warm water, hands learning the dough as it turns soft and elastic. Traditional homemade bread isn’t rushed, and it doesn’t need fancy equipment. It’s patient, dependable, and deeply comforting.

This is the kind of bread our grandparents baked weekly — sturdy enough for sandwiches, soft enough for butter, and perfect toasted the next morning. Once you bake it yourself, store-bought loaves just don’t feel the same.

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Traditional Homemade Bread

Ingredients

• 4 cups all-purpose flour (or bread flour)

• 1 packet (2¼ tsp) active dry yeast

• 1½ cups warm water (about 110°F / 43°C)

• 2 tbsp sugar (or honey)

• 2 tbsp oil (vegetable or olive)

• 1½ tsp salt

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Instructions

1) Activate the Yeast

1. In a large bowl, combine warm water and sugar.

2. Sprinkle yeast over the top.

3. Let sit 5–10 minutes until foamy.

(If it doesn’t foam, the yeast may be inactive.)

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2) Make the Dough

1. Stir oil and salt into the yeast mixture.

2. Add flour one cup at a time, mixing until a soft dough forms.

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3) Knead

1. Turn dough onto a floured surface.

2. Knead 8–10 minutes until smooth and elastic.
   (Or knead 5–6 minutes in a stand mixer.)

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4) First Rise

1. Place dough in a lightly oiled bowl.

2. Cover and let rise in a warm place 1–1½ hours, until doubled.

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5) Shape

1. Punch down dough.

2. Shape into a loaf and place in a greased loaf pan.

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6) Second Rise

Cover and let rise 30–45 minutes, until dough rises just above the pan edge.

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7) Bake

Bake at 375°F (190°C) for 30–35 minutes, until golden and hollow-sounding when tapped.

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8) Cool

Remove from pan and cool on a rack before slicing.

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Why This Bread Recipe Works

• Simple ratios = reliable results

• Two rises build structure and flavor

• Oil keeps the crumb soft

• No special tools needed

It’s the foundation recipe — once you master it, everything else builds from here.

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Tips for Perfect Homemade Bread

• Don’t rush the rise — yeast needs time

• Dough should be soft, not sticky

• If the top browns too fast, tent with foil

• For softer crust, brush with butter after baking

• Let cool fully before slicing (important!)

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Serving Ideas

• Warm slices with butter or jam

• Sandwich bread for lunches

• Toasted with eggs or soup

• French toast the next day

• Breadcrumbs from leftovers

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FAQ – Traditional Homemade Bread

Can I use instant yeast instead?

Yes. Skip blooming and mix directly with dry ingredients. Reduce rise time slightly.

Why didn’t my bread rise?

Common reasons: old yeast, water too hot/cold, or a cold kitchen.

Can I use whole wheat flour?

Yes — start by replacing ½ the flour and add slightly more water.

How do I store homemade bread?

Store at room temperature, wrapped, for 2–3 days, or freeze slices up to 2 months.