Instructions
1. Activate the Yeast
Combine warm water and sugar in your mixer’s bowl.
Stir to dissolve the sugar.
Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
Note: If it doesn’t foam, your yeast is inactive. Start over.
2. Mix the Dough
Add salt, oil, and 4 cups of flour to the yeast mixture.
Using the dough hook attachment, stir until combined.
Gradually add ½ cup flour at a time until the dough pulls away from the bowl sides and is only slightly tacky.
3. Knead the Dough
Knead with the dough hook for 5–7 minutes (or by hand for about 10 minutes).
Kneading builds gluten for that perfect bouncy texture.
4. First Rise
Let the bread dough rise, then punch down the dough and shape into two loaves.
Shape dough into a ball.
Place in a greased bowl, turn once to coat.
Cover with greased plastic wrap.
Let rise for about 1 hour, or until doubled in size.
Tip: Create a warm environment by preheating your oven for 1–2 minutes, turning it off, and placing the dough inside.
5. Shape the Loaves
Punch down the risen dough.
Turn onto a floured surface and divide into two equal parts.
Roll each into a rectangle (short sides about 8 inches), then roll up from the short edge.
Place into greased loaf pans.
6. Second Rise
Cover the pans loosely with greased plastic wrap.
Let rise for 1–2 hours, or until the dough has risen about ½–1 inch above the pan edge.
7. Bake the Bread
Preheat the oven to 375°F.
Bake for 30–35 minutes, until golden brown and sounding hollow when tapped.
Internal Temp: 195°F–200°F for fully cooked bread.
8. Cool the Bread
Let cool in pans for 5–10 minutes.
Transfer to a wire rack to cool completely.
Optional: Brush tops with butter while warm for a soft, flavorful crust.
Storage
Store cooled bread in an airtight bag or container at room temperature for up to 7 days.
Refrigerate or freeze to keep longer (although it probably won’t last that long!).
Tips and Variations
Whole Wheat Version: Substitute up to half the flour with whole wheat flour.
Instant Yeast: Skip the first rise if using instant yeast; go straight to shaping the loaves.
Pan Size: Any loaf pan around 9″x5″ will work great!
Ways To Use Homemade Bread
Sandwiches (cold or hot)
French Toast
Paninis
Garlic Bread
Classic Stuffing
Nutrition (Per Slice)
Calories: 162 kcal
Carbs: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 1g
Sodium: 234mg | Sugar: 5g | Fiber: 1g | Iron: 1mg
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