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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!
Grandma’s Perfect Bread Recipe
I am so excited to be sharing my Grandma’s perfect bread recipe with you! She was the best baker and although I love her homemade pancakes and her no fail pie crust, you just can’t beat her bread recipe. So many memories came to me as the bread was baking, and the wonderful fresh smell filled my 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.
My grandma’s homemade bread recipe is a must-try for anyone seeking a simple bread recipe. With just a handful of ingredients, you can create a loaf of bread that will make you never want to buy bread at the store again!
Homemade Bread Ingredients
With these simple ingredients that you already have at home, this bread comes together quickly and easily. Check out the recipe card at the bottom of the post for all of the exact measurements.
- Warm Water: The temperature should be around 105-115 degrees Fahrenheit. Don’t make it too hot or it will kill the yeast.
- Sugar: The sugar sweetens up the bread.
- Salt: Just a pinch of salt will enhance all of the ingredients.
- Yeast: Make sure your yeast is active and fresh.
- Flour: All-purpose flour works best, but you can also use whole wheat flour too.
- Oil: I used olive oil, but vegetable oil will also work.
How to Make Homemade Bread
Only six 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 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.
- Knead the dough: On a floured surface, knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl, add the dough to the bowl, and cover. Let rise for about 1-1 1/2 hours or until it has doubled.
- Form loaves: Grease and flour two 9×5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut it into two loaves. Roll each loaf up and place it into the loaf pans. Let rise for about 1-1 1/2 hours or until it has doubled again.
- Prep: While the dough rises for the second time, preheat the oven to 350 degrees Fahrenheit.
- Bake dough: Bake for 30-35 minutes or until golden brown on the tops. Remove from the oven and let it cool for 10 minutes before slicing.
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 the smell of yeast. This indicates that the yeast is still good.
- Knead dough: For the first rise, it is best to knead the dough for about 5 minutes. This will help flavor and texture. After the first rise, you only need to knead the dough for 1-2 minutes.
- Seasonings: Add your favorite bread seasonings to the dough for added flavor. I love using Italian seasoning!
- Room Temperature: The warmer the room temperature is in your home, the quicker the bread will rise.
- The Weather: Did you know that the weather has an effect on cooking bread? Usually, places that are more moist will need to add 1/4 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.
- How to know if the bread is fully cooked: To know if your bread is fully baked, use a food thermometer. A fully baked loaf will be about 190 degrees Fahrenheit. The top of the bread should be a light golden brown color.
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.
- At Room Temperature: Place the loaf of bread or sliced bread in a ziplock bag or airtight container. Make sure to seal it tightly, close it off from the air getting into the bag, and drying it out. Keeping the bread unsliced until you are ready to eat is best. The bread should last about 5-7 days.
- In the Refrigerator: Storing the bread in an airtight container in the fridge will last about 7-9 days.
- In the Freezer: My grandma’s bread freezes well so I always make an extra loaf or two! Store it in an airtight container in the freezer and it will last about 2-3 months. Let it thaw overnight in the fridge before serving.
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Grandma’s Perfect Homemade Bread
- 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 1/2 hours.
- 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 1/2 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.
Nutrition information is automatically calculated, so should only be used as an approximation.