Grandma’s Perfect Homemade Bread

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This homemade bread is always a family favorite and can be done so easily with this perfect recipe my grandma handed down to me. Making bread is easier than you think!

My miracle no knead bread is another one of my favorite bread to make but it is also just as easy as this homemade bread. Bread is so rewarding to make and tastes even better than store bought!

Homemade bread standing tall and cut in half.

Perfect Homemade Bread

I am so excited to be sharing my Grandma’s perfect bread recipe with you today!  I can’t believe I haven’t put her recipe on the blog until now.  I get intimidated by making bread, but I knew it was time to give it a try.  So many memories came to me as the bread was baking and the wonderful aroma filled through house.  I remember her fresh warm bread was always ready for us when we went to visit.  It was gone as fast as she would slice it up.  This bread turned out just as amazing as I remember it.  It is perfectly soft and reminded me of our favorite bread, Grandma Sycamores!

I am here to tell you that if I can make it, so can you!  Don’t let homemade bread intimidate you.  It is so much easier than you think!  I have included all of the best tips and tricks for you to get the perfect homemade every time.

The recipe criitc's grandmas recipe card that was given to her by her grandma with all the original ingredients and recipe instructions in her handwriting.

Bread Ingredients

With these simple ingredients that you already have at home, this bread comes together quickly and easily. If you need to use a thermometer on the warm water that is a great way to make sure it is not too hot or to cold. Using a thermometer is the best way to know. Your yeast is also important to make sure it is

  • Warm Water: The temperature should be around 105-115 degrees Fahrenheit.
  • Sugar: Sweeten the bread a bit with this sugar.
  • Salt: Just a pinch
  • Yeast: Make sure your yeast is active and fresh.
  • Flour: All purpose flour works best but if you would like a wheat flour that will work too.
  • Oil: I used olive oil but vegetable oil will also taste great too.

How to Make Homemade Bread

Only 6 ingredients to make a simple homemade bread that is delicious in every way. It is a tried and true favorite that my grandma was so generous to pass down to me. I love this bread so much and love the texture and flavor that it has to offer. The dough is made in a stand mixer but can be done by hand as well. Kneading the dough in-between each rise of the dough helps form the dough but also gets out any air bubbles. Make the perfect homemade bread with this recipe today!

  1. Make dough: In a stand mixer add the warm water, sugar, salt and yeast.  Let the yeast proof until it bubbles for about 5 minutes.  Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
  2. Knead dough: On a floured surface knead the dough until smooth and elastic and form a ball.  Add the oil to the large bowl and add the dough to the bowl and cover.  Let rise until it has doubled 1- 1 ½ hours.
  3. Form loaves: Grease and flour 2 9×5 inch pans.  Punch the dough to release the air.  Lay the dough onto a flat surface and cut into two loaves.  Roll each loaf up and place into the loaf pans.  Let rise until it doubles another 1-1 ½ hours.
  4. Bake dough: Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops.  Remove from the oven and let cool for 10 minutes before slicing.

Pro Tip from The Recipe Critic

Make sure your warm water isn’t too hot.  Temperature needs to be between 105-115 degrees.

The process of making dough in a mixer with active yeast, then mixed together to form a dough.

Tips for Making Homemade Bread

  • Proof the yeast:  Add the yeast to the warm water. In about 10 minutes the combination will have tiny bubbles and smell of yeast. This indicates that the yeast is still good.
  • Knead dough: It is best to have the dough kneaded for a good 5 minutes. This will help flavor and texture the bread will be totally worth all your muscle strength. After the first rise just simply kneading the dough for 1 to 2 minutes is best.
  • Seasonings: Add in your favorite bread seasonings and taste different bread recipes each time you make it!
  • Home temperature: Baking bread is usually done during the winter months when your home is heated. The bread will rise a little quicker and doesn’t take too long. If your home is cooler during the warmer temperatures outside simply know that your bread will take a bit longer to rise. Turning your oven on to help warm the kitchen will help a bit.
  • Climate outside: Yes, the weather does have an affect on bread. Usually places that are more moist will need to add ¼ cup of flour more. While making the dough if you notice the dough is not pulling away from the sides of the bowl easily after the first rise, this will be the time to add in a little extra flour. Do not use more though because the bread will become dense once baked.
  • Baked bread: To know if your bread is baked fully, use a food thermometer just like a meat thermometer. A fully baked bread will be about 190 degrees Fahrenheit. The top of the bread should be a light golden brown color.
  • Storing bread: Store bread in a cool dried place and in a plastic bag that is sealed to help it last longer and stay fresh.

Rising dough and then kneading it and again rising it in a glass bowl. Then punching it down and cutting it in half for 2 loaves.

What to serve with homemade bread

Homemade bread is warm and delicious! Comforting and tasty side dish or have it fresh out of the oven as a snack. Enjoy this bread with a simple layer of butter over top or with my homemade strawberry jam. This bread recipe goes perfectly with any dinner as a side or make a quick sandwich for lunch. It is so easy to make and everyone will love the fresh, warm flavor of homemade bread.

Rolling the dough and placing it in a rectangle bread loaf pan.

Storing Homemade Bread

Usually our baked bread does not last long enough to even store it or keep out longer than that day. Now though is a great time to have some on hand and be prepared when my family does need bread. With growing boys and a bigger family, all together we are needing more groceries and bread is one of them.

  • How to keep bread fresh: Simply place the loaf of bread or sliced bread in a ziplock bag or a sealed bag of some kind to keep the air out. Each time you open the bag make sure to continually close it off from the air getting into the bag and leaving it dried out. It is best to keep the bread unsliced until you are ready to eat. This is will help the bread last longer. Shelf life of homemade bread is about 5 to 7 days.
  • Make ahead: Even though it is hard to make the dough ahead of time, I like to take a day and just make a few batches of this bread recipe from my grandma.
  • Storing in the refrigerator: Bread does last longer in the refrigerator once stored.
  • Can you freeze bread: Yes! Bread does freeze well. It is best to store tightly and correctly then place in the freezer until ready to serve. Let thaw overnight before serving.

Baked bread out of the oven sitting on a cooling rack.

More Bread Recipes to Enjoy

Overhead photo of a bread loaf being sliced with a knife.


Grandma's Perfect Homemade Bread

5 from 20 votes
This homemade bread is always a family favorite and can be done so easily with this perfect recipe my grandma handed down to me. Making bread is easier than you think!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours 45 minutes
Author Alyssa Rivers
Servings: 16 Slices


  • 2 1/2 cup warm water
  • 1/4 cup sugar
  • 1 1/4 teaspoon salt
  • 1 Tablespoon yeast
  • 5 cups all purpose flour
  • 2 Tablespoons oil I used olive oil


  • In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
  • On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover. Let rise until it has doubled 1- 1 ½ hours.
  • Grease and flour 2 9x5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut into two loaves. Roll each loaf up and place into the loaf pans. Let rise until it doubles another 1-1 ½ hours.
  • Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops. Remove from the oven and let cool for 10 minutes before slicing.


My grandma's original recipe didn't use a stand mixer.  You can add the ingredients to a large bowl and combine until the dough has formed and is smooth.  Then proceed to knead it on a floured surface.  


Serves: 16

Calories171kcal (9%)Carbohydrates33g (11%)Protein4g (8%)Fat2g (3%)Saturated Fat1g (5%)Sodium185mg (8%)Potassium44mg (1%)Fiber1g (4%)Sugar3g (3%)Calcium7mg (1%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Bread, Side Dish, Snack
Cuisine American
Keyword bread recipe, homemade bread, homemade bread recipe
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Homemade bread sliced up nicely on a cutting board.

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I made this yesterday and the bread was delicious. I did make some changes I added the yeast to 2 cups dry flour, sugar and salt and mixed well with a whisk. Then I poured in hot tap water I also mixed in the 2 Tbs oil and whisked till smooth. I then put 3 cups of flour over top like a warming blanket and let it rest until large cracks formed in the flour as the yeast was working. Then mixed the flour in with the dough hook of my Kitchenaid mixer. I had to add at least another cup of flour till the dough came away from the sides of the bowl. I have added yeast to dry ingredients and then mixed in the hot liquid for at least 20 years and never had a problem. I use regular yeast and buy it in the 1pound pack and store it in a jar in the freezer.

    1. I just got a bread machine I tried making bread and it was so heavy I had to throw it.
      Please help what I’m doing wrong?

  2. Yum! Thanks, I love cooking your recipes! Your recipes have become some family favorites. Miss having you around.

  3. I used instant dry yeast. Everything was going great but when I took bread from oven it had gone flat on top. What went wrong. It still tasted good but didn’t look great.

    1. I just bought some instant yeast too and I’m hoping this doesn’t happen to me I’ll be so sad.

  4. 5 stars
    I just made a half recipe (so just 1 loaf) in case it was a flop, and also that way I could cheat and let the bread machine do the mixing and first rise.

    Oh my goodness – what a raving success! I used half bread flour and half unbleached all purpose and I haven’t had a loaf rise (and stay risen) like this in years!!! Delicious flavor – yummy toast!

    Totally 5 stars … or maybe 10!

    1. I reduced the liquid to 2 cups and two loaves in the bread machine. I think it says 4 cups is the limit in the machine, but I like to live dangerously. Came out great.

  5. I’m making this right now I’m so excited I cant wait I cant even breath I’m so excited to finally be making this bread thank you so much for sharing this recipe I’m waiting for 1 hour 30 minutes for it to rise now and then put in the pans and rise then bake and bam bread lol I’m so happy right now to be making this like a baking nerd lol.

  6. 5 stars
    Really nice bread recipe. It took almost 1 cup more flour, I guess because it was 98% humidity yesterday, but that’s fine. I like being able to make two loaves at a time. I sprinkled sesame seeds on top but they didn’t stick well. Should I have brushed the tops with something first? Thanks!😁

  7. 5 stars
    I made this and it turned out beautifully! We live at 6,800 ft. in Falcon, CO and I didn’t need to make any adjustments for high altitude. Thank you for such a great recipe. This one is a keeper!

  8. I added the 2 tablespoons of oil and mixed in before adding the flour. It was great!!! Never heard of putting the oil in the ‘rising’ bowl and then plopping in the dough to rise???i always put the dough in a greased bowl and grease the top also and cover to rise. The bread was fantastic!!!

  9. Hello! I just finished making the dough but it’s very stick am I messing up or is it just a sticky dough? I’ll be waiting for your help!

  10. I just made this today. Bread always scares me because of the yeast. It has never come out right. No more being afraid!!!!! This bread is amazing. Easy to follow recipe. My family loves it. Thank you!!!

    1. 5 stars
      I let the dough rise in pan for 20-35 min. brushed with milk before baking. baked at 200 degree celcius. came out nice. whether slice or baguette type or breakfast rolls.

      tried once with milk instead of water n turned out great milk bread sweet taste.

  11. I’ve ALWAYS struggled with bread. I was a chef for 13 years and can cook everything BUT bread. But this… This recipe… It made bread that was absolutely divine. Waiting for it to cool down wouldn’t have been too bad, but I made the mistake of cutting off a heel so we could have a taste. The next 20 minutes were probably the most hateful, difficult, brutal of my life (and I just went through total hip and knee replacement surgery). In the end, we waited as long as we could. The slices were super thick and coming apart (that’s what happens when you try to slice piping hot bread), but they were the most exquisite, heavenly funny looking slices I’ve ever had the fortune too taste in the whole of my life which has, in truth, been full of delicious, primarily soul food. Thank you so so so much for sharing. Thank your Nana, too, wherever she is. 😇

  12. This recipe was so easy and it came out perfect! I had to add some flour at the end since it was very sticky but my mom reminded me that the weather can impact the consistency (it’s been very rainy here). 32 min and they came out delicious!

  13. 5 stars
    Great recipe. Thank you sooo much for sharing it it tastes like the same recipe I made years ago and lost the recipe for. I can’t. Thank you enough

  14. 5 stars
    I’ve been making bread for a long time and have tried many different recipes but this is BY FAR the best bread recipe I’ve ever made. We had it with our supper then had it with jam for dessert!!

  15. Thank you, Alyssa, for sharing this recipe and the No Knead recipe. I am going to try both of these this Winter not only because I think I can actually accomplish both of these, but because the comments from others are absolutely giving me the confidence I needed!!! My Mom used to make homemade bread and the smell of it baking and then eating it….OMGoodness!!! Nothing better! Wish me luck!!

  16. 5 stars
    Your grandma’s bread is incredible.. its not hard to make, comes out perfect every time. And makes the house smell so good. Thanks for sharing. It makes you never want store bought again

  17. 5 stars
    Very best bread recipe I’ve ever made (I’m 65!). My husband and my son just loved it. I made half the recipe into buns. Perfect buns too.

    1. Hello, Alma I read your post and need help, I don’t know how this work, I left my post below under Andrea, are you able to tell me where I went wrong I would really appreciate the guidance.
      Thank you

  18. Seeking Advice
    This is the 4th bread recipe I have tried looking for the perfect loaf and I failed miserably. I am trying to find out why;
    1. First do you desolve the water, sugar, salt first before adding the yeast, I did, it proofed really well.
    2. After I added the flour it was sooo tacky, I had to add more just to get it out of the bowl
    3. 1st rise no issues
    4. 2nd rise…it rose and rose and rose…until it collapsed. It was very warm and sticky again, from another site on problem solving I knew you could re-knead and rise a 3rd time… well in theory but reality was different, it 1/2 rose before I gave up because it was now really late and so I baked it. It turned out very dense of course, still tasty.
    Where did I go wrong…and where does the oil come in?
    Appreciate any assistance. Thanks Andrea

    1. I would suggest perhaps using a spoon and your hands to mix the next time just to get a feeling of the consistency and it makes it easier to form the ball. Adding flour till it is not so sticky This is when the dough ball goes into a lightly oiled bowl(i usually turn my dough 2 times to get a bit of the oil on it). After the first rise is when you punch down and form two oval balls and place into pans which are also lightly oiled. These rise till they are above the pans then you bake as directed.

  19. 5 stars
    i give it a 5 star rating, it is excellent, had to add an add’l 2 cups flour, but that was it, everything else was easy to work with. The taste and texture is perfect for bread.

  20. 5 stars
    I am def no baker but i have made this 5x now and each time it is perfect!! i do not have a mixer but my wooden spoon and hands do the trick!!! thanks so much for this recipe, i even have people asking if they could have my bread recipe 🙂 A+

  21. When I make my bread every time when it is cooling my bread goes very soft and kind of leaves a holler feeling and bubbles..what am I doing wrong..thank you

    1. Oh no! That is not good. I am sorry to hear that. There could be several variables to the recipe. You can have old/expired dry ingredients that cause it not to form correctly is my first thought but again or not kneaded it enough or too much.

  22. Instead of using my hands which I can’t do for medical reasons (arthritis) can I just let the bread hook knead it for me? Appreciate your reply

  23. 5 stars
    I just made this recipe for the third time, and I can’t say enough how good this bread is.

    For the first time, I got creative and substituted 1 cup of whole wheat flour + 1 cup of oat flour for two of the all purpose flour. I also brushed the tops with egg. Yum! I also placed a small Pyrex dish of water between my loaves because my bread has come out dry in the past.

    Thia is my best bread yet, thank you so much for sharing this recipe!

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