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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.

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!

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.

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.

  1. 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.
  2. 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.
  3. 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.
  4. Prep: While the dough rises for the second time, preheat the oven to 350 degrees Fahrenheit.
  5. 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.
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 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.
A collage of 6 photos of process shots for making homemade bread.

Jams and Butters to Serve with 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.

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

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

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Grandma’s Perfect Homemade Bread

4.66 from 44 votes
By: Alyssa Rivers
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
Let Rise Until it Doubles (Two Times):: 3 hours
Total Time: 3 hours 45 minutes
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 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.



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.  
Originally Posted on March 19, 2020
Updated on July 3, 2023


Calories: 171kcalCarbohydrates: 33gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 185mgPotassium: 44mgFiber: 1gSugar: 3gCalcium: 7mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Side Dish, Snack
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating


  1. My dough when I was kneading was very very sticky I had to keep putting flour on my hands and counter is that normal? I followed the recipe like it said!

  2. 5 stars
    I have been making this bread for a year now! We completely stopped buying our bread we love it!
    I do keep having the problem they when I roll the dough to go in the bread pan then when it’s cooked it’s like the rolled pieces don’t stick together and the bread then can fall apart from the crust. Totally still edible but makes sandwiches difficult sometimes, any tips??

    1. Hi Stacey! Thanks for trying this recipe!
      I would say the bread just needs to proof a little bit more. So form the loaf, place it in your bread pan, and then let it proof for another 45 minutes to an hour. If it’s ready to bake, when you poke the dough it should leave a slight indentation. If it bounces back it’s not ready.

  3. Your directions for making this bread is a bit confusing. It says the dough will be soft, but your pics show the dough to much firmer on the dough hook. If I followed your directions the dough will be very drippy? I then watched your video and the dough in the video looks drippy. I actually added Xtra flour to make the dough look more like your picture. I hope it comes out right? Please clarify for me.

  4. my own grandma made the best bread and I had her recipe in my book for years. Somehow I lost my book and have been looking for a recipe to match hers, When I was about 8 she let me do it all by myself and I made bread for many years. When we moved to Oregon 4 months ago from Az we were watching for the book but it has not shown up.

    Today I was browsing and found your grandmas recipe and sure enough it is almost exactly the same. I copied it and will be trying it in our new home. Nothing better then home made bread and sitting by our woodstove when it gets chilly. Thank you for sharing….I already know its going to be great for us.

  5. I would like to suggest trying this recipe with warmed pineapple juice instead of water. Pineapple juice is the secret ingredient in that “Hawaiian” bread everyone finds so tasty.

  6. I’m not clear on this, please clarify. “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.”
    Do you just dump the oil in the bowl and put the dough on top? It seems like 2 Tbsp of oil is a lot for the dough to be sitting in. Or do you coat the bowl with the oil? I’m not sure what sitting in oil will do for the dough.

  7. 5 stars
    After noticing that my store bread lasted over three weeks without getting moldy (what is in it?) I decided it was time to go back to making my own bread. I was looking for a recipe that did not call for eggs or milk and came across this one.
    I made it by hand. Used 2 cups wheat flour and 3 cups regular flour. Also used 3 tablespoons honey instead of sugar.
    This is a keeper. Very easy, very good!

    Thank you.

      1. Is it gonna be moist in the middle cause I made bread in a bread machine before and the middle came out moist

  8. 5 stars
    This is the best bread recipe I have made in a long time. Everything turned out wonderfully! Thank you for sharing.

  9. 3 stars
    I made sure everything was even and I even made my water 110 F. Sor some reason my dough won’t proof. It’s been 2+ hrs and it hasn’t risen at all. Any tips please?