Easy Homemade Bread
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Making bread at home is a cinch with this easy bread recipe.  This recipe makes a delicious white bread that will rival any store bought bread you've had.  A few basic ingredients with very little hands on time makes this bread a great way to treat your family to homemade bread.Easy Homemade Bread

 

I have been making my own bread for about 4 years.  I use a variety of different methods and have tried a lot of recipes for all kinds of bread. When I saw this recipe for white bread, I was intrigued by the unique method used to form the dough in to loaves after the first rise.  I've done this type of folding dough, but usually the technique is used to get a flaky result (like in scones or pastries).  In this case the repeated folding and rolling seems to create a nice consistent crumb.

Easy Homemade Bread

Roll the bread dough out as thin as you can.

Flour amounts for bread can vary.  I only used 5 cups of flour when I made this bread.  The goal is to get a nice ball of dough that is tacky, but not overly sticky so you can't work with it.  The stickier the dough, the more tender the baked bread.  I try to leave my bread dough as wet as I can stand it. Also, don't worry too much about the water temperature.  You just don't want it too hot. If it's too hot for you to touch, then it's too hot. Too cool water will just slow down the rise, but too hot and it will kill the yeast so always err on the “too cool” side.

Easy Homemade Bread

Fold over and roll out again. Keep folding and rolling.

If the dough doesn't roll out, just let it rest for five minutes or so to allow the gluten to relax a little.

Easy Homemade Bread

Keep folding until the dough is the size of a loaf.

Let rise again and bake!

Easy Homemade Bread

 

Never Fail Bread

Serves 2-3     adjust servings

Preparation 2 hours 30 s
Cook Time 30 mins
Total Time 0:30

Ingredients

  • 2 cups warm water (around 110 degrees)
  • 1/2 c. white sugar
  • 2 envelopes yeast or about 4 1/2 teaspoons
  • 4 Tablespoons oil ( I used grapeseed)
  • 1 egg
  • 6 to 7 cups all-purpose flour
  • 1 teaspoon salt

Instructions

  1. In the mixing bowl of a stand mixer, combine yeast, water and sugar.
  2. Lightly beat the egg.
  3. Add the oil and salt to the egg and then add this to the yeast mixture.
  4. Add the flour a cup at a time, mixing it in with a wooden spoon as you go. Use a dough hook to mix the dough once it gets tough to stir with a spoon.
  5. The amount of flour may vary, but the dough should be a soft, slightly tacky dough and the sides and bottom of your bowl will be clean and all the dough will be on the hook.
  6. Pour a little oil into your mixing bowl and cover the dough with it.
  7. Cover the bowl with plastic wrap and leave it in a warm place to rise. (I leave it in my oven with the light on).
  8. Allow dough to rise until doubled (about an hour, give or take).
  9. Punch dough down and remove from bowl on to a counter.
  10. Using a rolling pin, roll out the dough as thin as you can get it. It will be about 2? square or a little more.
  11. Now, fold dough over in half and roll it again. Keep folding it over and rolling it until you have a rectangular hunk of dough roughly the size of a loaf of bread.
  12. Cut this dough into 2-3 equal parts, depending on the size of your pans.
  13. Take each piece of dough and fold the outside edges to the bottom. The top will sort of get rounded, and it will keep this shape as it rises the second time.
  14. Put the dough in to greased loaf pans. Let this dough rise again until doubled.
  15. Preheat the oven to 350 degrees F.
  16. When the loaves have doubled, bake them about 30 minutes until they are nice and golden brown or have reached 180 degrees internal temp (use a meat thermometer to tell!).
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1980kcal Calories from fat 312
% Daily Value
Total Fat 35g 54%
Saturated Fat 3g 15%
Transfat 0g
Cholesterol 80mg 27%
Sodium 1216mg 51%
Carbohydrate 364g 121%
Dietary Fiber 13g 52%
Sugars 51g
Protein 48g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Easy Homemade Bread
Did you make this recipe?
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You can use this dough to make lots of yummy treats like cinnamon rolls or cinnamon bread.

The DIY Dreamer
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8 comments on “Never Fail Easy Bread Recipe

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  6. I am pinning this. I hope to try it soon. I’m actually a bit intimidated by making yeast breads, but your instructions seem so do-able, and the end result so yummy. Thanks!

    • Camille on said:

      They ARE doable! But even with four years of breadmaking under my belt, sometimes it just doesn’t go well. So give it a try but don’t give up if it doesn’t work! 🙂 I’m on Facebook all the time if you want to like my page and ask questions as you are making it!

  7. Camille that bread sounds sooooooo yummy!!!! I’ve never attempted to make bread even though my god-father is actually a bread Baker (would you believe his last name is Baker too…. and my last name is Cook… hehehe).

    You’re recipe sounds ”fool proof” and I’m going to try it for sure 🙂

    Thanks for linking up at The DIY Dreamer 🙂

    Christine
    xoxo