Homemade Bread

A Simple Guide to Soft, Golden Perfection

There’s something timeless about baking your own bread. The smell that fills your kitchen, the warmth of a freshly baked loaf, and the satisfaction of knowing exactly what’s in it — all of it feels like home. Whether you’re new to bread making or already love the process, this recipe gives you a soft, flavorful loaf that’s perfect for sandwiches, toast, or just enjoying warm with a little butter.

Let’s walk through it step by step, with tips for both hand-kneading and using a KitchenAid or stand mixer.

Ingredients You’ll Need

You only need a few simple pantry staples to make this loaf.

Dry Ingredients

• 4 cups bread flour

• 1 teaspoon salt

Yeast Mixture (Blooming)

• 1 cup warm water (105–110°F)

• 2 ¼ teaspoons active dry yeast

• 1 teaspoon sugar

• 1 teaspoon honey

Wet Ingredients

• 1 cup warm milk

• 5 tablespoons softened butter

These few ingredients come together to create a soft, flavorful bread with a tender crumb and golden crust.

Step 1: Combine the Dry Ingredients

Add bread flour and salt to a large mixing bowl. Stir them together so the salt is evenly distributed.

If you’re using a stand mixer, add the ingredients to your mixer’s bowl and attach the dough hook.

Step 2: Bloom the Yeast

In a small bowl or large measuring cup, combine:

• Warm water

• Active dry yeast

• Sugar

• Honey

Stir gently and let it sit for 5–10 minutes until foamy. This means your yeast is active and ready to go.

If the mixture doesn’t bubble, your yeast may be inactive or your water temperature may be off. Try again with fresh yeast for the best results.

Step 3: Combine the Mixtures

Pour the bloomed yeast mixture into the bowl with your dry ingredients.

• By hand: Use a wooden spoon to mix until the dough starts to come together.

• With a stand mixer: Turn the mixer to low speed and mix

with the dough hook until a shaggy dough forms.

Step 4: Add the Warm Milk

Next, pour in 1 cup of warm milk while mixing. The milk should be warm but not hot — it helps create soft, flavorful bread.

• By hand: Stir until it starts forming a sticky dough.

• With a stand mixer: Mix on medium-low for 2–3 minutes until combined.

At this stage, the dough should start pulling away slightly from the sides but still be a little tacky.

Step 5: Knead the Dough

Now it’s time to develop that soft, stretchy texture.

• By hand: Turn the dough out onto a lightly floured surface and knead for 8–10 minutes. Use the heel of your hand to push the dough forward, fold it back, and rotate as you go.

• With a stand mixer: Knead using the dough hook on speed 2 (medium) for 6–8 minutes. The dough should become smooth and elastic but still slightly tacky.

If it’s sticking too much, sprinkle in a little extra flour, one tablespoon at a time.

Step 6: Knead in the Butter

This step adds richness and tenderness.

Add 5 tablespoons softened butter to the dough.

• By hand: Flatten the dough slightly, spread the butter on top, and fold and knead until fully absorbed.

• With a stand mixer: Add butter one tablespoon at a time while mixing on low speed, letting each piece blend in before adding the next.

At first, the dough may look greasy, but keep going — it will absorb and become silky smooth.

Step 7: Let It Rise (First Rise)

Transfer the dough to a lightly greased bowl and cover it with a towel or plastic wrap. Let it rise in a warm spot for 1 hour, or until it doubles in size.

To test if it’s ready, press a finger gently into the dough — if the indentation bounces back slowly, it’s perfect.

Tip: If your kitchen is cool, place the bowl in a turned-off oven with the light on. It creates the ideal warm environment for proofing.

Step 8: Divide and Shape

Punch down the dough gently to release the air. Turn it out onto a floured surface and divide it into equal portions.

Shape into loaves by tucking the edges under to create smooth tops. Place the loaves into greased bread pans.

This recipe makes two smaller loaves or one large loaf, depending on your pans.

Step 9: Second Rise

Cover the pans again and let the dough rise for 40 minutes to 1 hour, until it has risen slightly above the top edge of the

pan.

Meanwhile, preheat your oven to 350°F.

Step 10: Bake

Bake for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

For a softer, more golden crust, brush the tops with melted butter right after baking.

Step 11: Cool and Enjoy

Remove the loaves from the pans and let them cool on a wire rack for 20–30 minutesbefore slicing.

Cooling gives the bread time to set and keeps the inside soft and even.

Then — enjoy your work. A slice of warm homemade bread with butter, honey, or jam is hard to beat.

Tips for Perfect Bread

• Temperature matters: Keep water and milk warm, not hot (around 105–110°F).

• Be patient with the rise: Don’t rush it — slow, full rises create the best flavor.

• Use bread flour for best results: It has more protein, which gives your bread structure and chew.

• Don’t overmix in a stand mixer: Once the dough is smooth and elastic, stop mixing to avoid toughness.

• Storage tip: Once cooled, store bread in an airtight container for up to 3 days, or freeze slices for later.

A Slice of Homemade Comfort

There’s something special about baking bread from scratch. It’s simple, rewarding, and fills your kitchen with the kind of warmth that makes everything feel right. Whether you mix by hand or let your stand mixer do the work, this recipe will give you a soft, buttery loaf every time.

Once you make it, you’ll wonder why you ever bought bread from the store.

---

Recipe Card | Homemade Bread

Prep Time: 20 minutes

Rise Time: 1 hour 40 minutes

Bake Time: 35 minutes

Total Time: About 2 hours 30 minutes

Servings: 1 large loaf or 2 small loaves

Ingredients

Dry Ingredients

• 4 cups bread flour

• 1 teaspoon salt

Yeast Mixture

• 1 cup warm water (105–110°F)

• 2 ¼ teaspoons active dry yeast

• 1 teaspoon sugar

• 1 teaspoon honey

Wet Ingredients

• 1 cup warm milk

• 5 tablespoons softened butter

Instructions

1. In a large bowl (or stand mixer bowl), combine flour and salt.

2. In a separate bowl, mix warm water, yeast, sugar, and honey. Let sit 5–10 minutes until foamy.

3. Pour the yeast mixture into the dry ingredients. Mix until a rough dough forms.

4. Add warm milk and continue mixing until combined.

5. Knead dough:

• By hand: 8–10 minutes

• Stand mixer: 6–8 minutes on medium speed (speed 2)

6. Add softened butter, a little at a time, kneading until fully incorporated and dough is smooth.

7. Place dough in a greased bowl, cover, and let rise 1 hour or until doubled in size.

8. Punch down the dough, divide, and shape into loaves. Place in greased pans.

9. Cover and let rise again for 40 minutes to 1 hour.

10. Bake at 350°F for 35 minutes, until golden brown.

11. Brush with melted butter, cool, and enjoy.

Storage: Keep bread at room temperature for up to 3 days, or freeze for up to 2 months.

Tip: For softer crusts, cover warm loaves with a clean towel as they cool — it traps steam and keeps them tender.