The Best Homemade Bread Recipe

The Best Homemade Bread Recipe!

I’ve told you before that baking bread is my all-time favorite. I have tried and tested many, many bread recipes over the last couple of years trying to find one that I absolutely love. Finally, I just created this recipe because I could never find one I liked, ha! It’s really the best homemade bread recipe. I promise!

I wanted the bread to have minimal ingredients, two proofing steps, yield 2 large loaves, and have a perfectly crispy crust. Tall order? Nah. Turns out simple, as usual, is best. I should have started there in the first place!

I love this bread and I actually do think it’s the best homemade bread recipe. I love it so much I’ve made it every week since I developed the recipe. I’ve tweaked it a few times to makes sure it was perfect for you!

I love the texture and flavor of the bread, and it stays good in the pantry for a few days which is always a challenge with homemade breads.

The Best Homemade Bread Recipe!

Additionally, it has the best crust ever! Crispy and buttery and just the right thickness. The secret? I take the bread out 10 minutes before it’s finished baking and brush it with melted butter, being sure to let some drip down inside of the pan. Then I let it finish baking – it brings a whole new level of delicious!

The Best Homemade Bread Recipe!

I also need to make a note about they type of yeast I use. Mostly because I got this mixed up last week and one of my awesome readers kindly pointed it out – thank you! It’s what I get for being forgetful/not fact checking before I say something I *think* I know.

I use instant yeast which is more potent than active dry yeast and doesn’t need to be bloomed in water like active dry yeast does.

The Best Homemade Bread Recipe!

If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.

Mixing active dry yeast into flour instead of water in this case just means the bread will take longer to rise and may not rise quite as much.

The Best Homemade Bread Recipe!

If you’re like me and really love making bread, I highly recommend this cookbook: The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. {This is an Amazon affiliate link, I get a small commission from purchases you make, but it doesn’t cost you extra.}

Not only are all the recipes awesome, it is full of really great and helpful information about baking bread. It really helped me understand the science behind it, what creates a flavorful bread, and all sorts of fun bread baking techniques. Wanna make legit french bread baguettes? This book is your jam.

I hope you enjoy the best homemade bread recipe! Let me know if you try it and what you thought.

The Best Homemade Bread Recipe

Yields 2 loaves of bread

2 hr, 20 Prep Time

35 minCook Time

2 hr, 55 Total Time

Save RecipeSave Recipe

4 based on 1 review(s)

Ingredients

  • 8 cups all-purpose flour
  • 2 teaspoons salt
  • 1 1/2 tablespoons yeast
  • 1/4 cup honey
  • 3 - 3 1/2 cups water
  • 2 tablespoons butter, melted - use at the very end! NOT with the wet ingredients.

Instructions

  1. Mix dry ingredients together in large bowl or the bowl of a standing mixer.
  2. Add honey and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
  3. Gradually add third cup of water and add more if necessary. The dough should stick to bottom of the bowl but clean the sides and be sticky to the touch. If you add too much water, don't worry! Just add a bit more flour to get it back to the right consistency.
  4. Knead 6-8 minutes in a mixer or 8-10 minutes by hand until the dough is smooth and elastic. Don't skimp on the kneading! This helps create the structure of the bread.
  5. Let the dough raise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
  6. Remove from bowl gently and form into 2 loaves. This is most easily done by creating a crease in the middle of the piece of dough with your palm and then folding the dough over the crease and pinching it together at the bottom, just imagine folding a piece of paper in half and gluing the bottom shut. Repeat this a few times until you have a smooth loaf shape. You may have to tuck the long ends in a few times as well.
  7. Place in greased bread loaf pans and raise (covered, room temperature) 1 hour or until doubled.
  8. Bake at 375 degrees F for 25 minutes, remove from oven and brush each loaf with a tablespoon of butter.
  9. Return to oven and bake 5-10 more minutes, or until golden brown. The internal temperature of the bread should read right around 200 degrees F.

Notes

• I use standard size loaf pans, either 9x4 inches or 10x5 inches.

• I use instant yeast which is more potent than active dry yeast and doesn't need to be bloomed in water like active dry yeast does. If you’re using active dry, don’t worry, just put it in with your water for a few minutes instead of straight into the flour. If you forget which kind of yeast you have, it really won’t make too big of a difference in this recipe.

7.6.4
75
http://longbournfarm.com/2016/10/04/the-best-homemade-bread-recipe/
ESHA Logo
Calories
961 cal
Fat
8 g
Carbs
191 g
Protein
26 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

This is the best homemade bread recipe! The bread is soft and airy with a perfect buttery crust. It will turn out every time you make it. Try it today!

FTC Disclosure of Material Connection: The way we provide you with awesome free content is through affiliate links and some of the links in the post above may be affiliate links. Regardless, we only recommend products or services we use personally and/or believe will add value to readers. Read more here.

95 Comments

  • Reply
    Brenda
    July 25, 2017 at 10:07 AM Hi, I'm 65 and always wanted to make homemade bread. I never have been able too. I don't know what instant yeast is and don't know if a little town like Manning, SC would even have it. The only yeast I see in the store is Heischmann's instant yeast. I never can get it to get bubbles in it,so I just throw it away. Would this yeast be good to just put into the flour? Please email this to me because I'm in pintrest and I'll never be able to find again. I would love to try.
    • Reply
      Alli
      July 26, 2017 at 6:39 AM Hi Brenda! Heischmann's is just the brand, as long as the package says "instant" it is instant yeast and can be used according to the directions in the recipe. Instant yeast is quick rising, and made to be mixed straight into the flour. If you can only find active dry, it will be best to let it sit and "bloom" in the water and add it with the water. Does that answer your question? Thanks for asking!
    • Reply
      Cheryl
      July 26, 2017 at 8:56 PM I finally got around to making this recipe today. I am not a newbie to making bread, but not a expert. I did struggle a little with this. This bread recipe is definitely more dense than my usual recipe. The dough was very, very sticky. I ended up adding quite a bit extra flour, and was still sticky, but knew it was better to keep that way, than add too much flour. My go to bread recipe I usually use is a little " too light" , but this was just a little too dense, I might play with it and combine parts of both, for "my" perfect bread. Thanks for the great recipe, and will definitely make again. BTW, it tasted great!
  • Reply
    Erin
    July 17, 2017 at 6:21 PM I just tried this bread--it's my first bread-making experience. I tried mixing it by hand. It never reached a workable point...stayed very wet and sticky. It did rise both times. In the oven the dough melted over the edges of the tin😳. It's still in the oven and waiting to see if it turns into bread😬. It sure smells good:) would love some tips....
    • Reply
      Alli
      July 18, 2017 at 10:54 AM Hi Erin! I'm glad you left a comment! If the dough stays too sticky to work, you'll need to add more flour - it might be quite a bit, a 1/2 cup or more if you live somewhere that is a lot more humid than where I live (the intermountain west). The dough should be mildly sticky though so working it will need to be done with a quick hand. When you are kneading, the dough will become less sticky as you create more gluten (protein) structure by folding/pressing it over itself. If the dough is a good consistency and I don't want to add more flour for kneading, I'll lightly coat my hands with oil and knead that way, using a bench scraper to help lift the dough from the counter. The heat will make the rise steps go much more quickly and the bread can even rise too much if you're not careful. Did the bread rise and then deflate and fall over the edges of the pans? That can happen in the summer if it raises too quickly and there isn't enough structure in the dough - the kneading times (10 minutes) are very important to this recipe since it is a looser dough. There isn't anything in this dough that would actually melt so we can definitely figure that problem out easily enough! Hopefully this information helps - please reach out again if you need further advice! And I hope the bread at least tasted good :)
  • Reply
    Chinthaka Prabath
    July 15, 2017 at 10:59 PM Hi.. Alli im new to this bread making thing. Can i know what type of yeats did u use?
    • Reply
      Alli
      July 15, 2017 at 11:15 PM Hi Chinthaka!I use instant yeast in this recipe because it can be mixed right into the flour and expedites the proofing steps.
  • Reply
    Cheryl
    June 17, 2017 at 8:10 PM What size pans do you use?
    • Reply
      Alli
      June 17, 2017 at 9:07 PM Hi Cheryl! I use standard size loaf pans, either 9x4 inches or 10x5 inches.
  • Reply
    Kathy
    June 14, 2017 at 5:07 PM What type of yeast do you use?
    • Reply
      Alli
      June 15, 2017 at 5:44 AM Hi Kathy! I use instant yeast, it doesn’t need to be bloomed in water like active dry yeast does.
  • Reply
    Phoebe
    June 12, 2017 at 8:04 AM Hi there! Can I substitute all purpose flour with bread flour? Will it change the texture of this bread a lot? Thanks!
    • Reply
      Alli
      June 12, 2017 at 11:09 AM Hi Phoebe! Bread flour will change the density and texture of the bread. It has a higher protein content, which will lead to more gluten development. Gluten is what gives bread its structure so increasing that could make the bread more dense and less soft. However, the change may not be something you are worried about or mind! Give it a try and see if you like the way it turns out. You could make the dough on the sticky side too. :) Does that help?
  • Reply
    Jess
    May 9, 2017 at 8:58 AM Currently making my 6th loaf of this bread! My husband whose won't eat any bread other than Sarah Lee honey wheat said this is way better and only eats this now! So so good!
    • Reply
      Alli
      May 9, 2017 at 4:09 PM I love that Jess!! I'm so glad you and your husband love it. Thank you!!
  • Reply
    Heather
    April 27, 2017 at 1:43 PM I am new to bread making but this was super easy!! With the instant yeast and the kitchen aid it is definitely gentle on the wrists. I am new to bread making ( this is the 4th time I have tried a recipe). This is going to be the one I use. It's as good as my grandmothers bread, only without the hard work. I have a question however. Can you make these into rolls and if so when do you do it and how long do they take to rise and bake?
    • Reply
      Alli
      April 27, 2017 at 9:20 PM Hi Heather, I'm so happy to hear you like the recipe! And as good as your grandmothers?! That is the best compliment, thank you! Yes, I have made this recipe into rolls. I think I get about 24 rolls out of the dough (depending on size). Instead of shaping loaves, you would shape them into rolls (step 6 in the recipe card) by pushing your thumb up into the portion of dough, stretching the dough down, removing your thumb, and then pinching the bottom of the dough together. Let them rise until doubled, probably 30-45 minutes. And bake at the same temperature but for less time, about 15-20 minutes, brushing with butter at 15 minutes. I baked them on a greased cookie sheet. If you want soft sides, space them only 1 inch apart but if you want them to not touch, place them 3 inches apart. I hope that helps! Let me know if you have any more questions.
  • Reply
    Jess
    April 27, 2017 at 7:54 AM Well my loaves came out looking like the most perfect loaf of bread I ever saw! Perfect! Then I cut into it it and it and the bottom was very heavy and doughy which I'm going to say is because I didn't knead it long enough! Next time I'm setting the timer and making darn sure I don't skimp on that but otherwise this was so freaking yummy!!
    • Reply
      Alli
      April 27, 2017 at 11:02 AM Oh bummer! Was it not done baking completely? Or just dense? There could be a few reasons for that. I'm happy to troubleshoot with you if needed!
  • Reply
    Jess
    April 26, 2017 at 10:18 AM I can't eat to try this out! I absolutely love homemade bread but the recipes I found in the past were a bust! I don't have a kitchen aid mixer will mixing by hand turn out the same?
    • Reply
      Alli
      April 26, 2017 at 10:51 AM Hi Jess! I hope you end up loving this one! This bread should turn out fine if you knead by hand, but you will want to extend the knead times, 8-10 minutes by hand (step 4). That is a LONG time but it really makes a difference! I get tired kneading that long by hand so I usually do half the time, rest for 5-10 minutes, and then finish kneading. The dough should be very smooth and elastic by the time you are finished. Is that helpful? Let me know if you have further questions!
  • Reply
    Kimberly Matney
    April 9, 2017 at 4:04 PM This is an amazing recipe! Thank you so much. I did cut the recipe in half to make just one loaf and i did coat the top in butter twice 5 min apart at the end of the bake.
    • Reply
      Alli
      April 10, 2017 at 12:16 PM Thank you Kimberly, I'm glad you like it! Coating with more butter is always an excellent idea :) . I'm glad the recipe worked halved as well!
  • Reply
    Carella
    April 3, 2017 at 10:47 AM If I can't use butter due to allergies can oil substitute?
    • Reply
      Alli
      April 3, 2017 at 10:55 AM Hi Carella! You could just leave out that step all together if you wanted too. While delicious, it isn't necessary for the bread to turn out. If you wanted to try an oil, I'd use a very mild flavored oil like vegetable oil and then sprinkle just a tiny bit of salt over the top after you remove them from the oven for the final time. Let me know if you try it and how it turns out!
      • Reply
        Carella
        April 3, 2017 at 11:20 AM Used a bit of grapeseed oil on top and turned out great! Thank you for this recipe:)
        • Reply
          Alli
          April 3, 2017 at 11:36 AM Awesome! Thanks for letting me know! I'm so glad you like it.
  • Reply
    Kimberly Reule
    March 27, 2017 at 3:28 PM Hi Alli. Made this recipe three days ago and it's my first time making bread. The best compliment ever is that my husband said it was as good as his mother made. Made it again today for the second time and my husband, and I, love it. Thank you so much.
    • Reply
      Alli
      March 27, 2017 at 8:54 PM Hi Kimberly! I'm SO happy to hear that you guys love the recipe! When my husband says that I know I hit the nail on the head too. Thank YOU so much!
  • Reply
    Dina
    March 19, 2017 at 5:11 PM I made this bread recipe today and it truely is the best I have ever had. The texture is just perfect and it's so moist. Well, like it said it's just perfect. I gave a loaf to my husband's bosses wife for her birthday and they offered to build a guest house next to their home so that could have a constant supply, lol. Thanks so much for sharing this recipe. I will be making it pretty regularly.
    • Reply
      Alli
      March 20, 2017 at 12:28 PM Hi Dina, I am SO happy you love the bread!!! I love that story - who wouldn't want a constant supply of delicious homemade bread, right?! Thank you for sharing! :)
  • Reply
    Chelsea
    March 16, 2017 at 1:39 PM This was the first time I've ever made bread - and this recipe was so easy. I've never made bread before because I thought it would be too hard. Not the case! thank you for sharing your recipe. I'm just wondering - is the bread supposed to be pretty dense/heavy? We're looking for something a little lighter and airy-er for sandwiches...but I'm not sure if I did something wrong of if it's supposed to be dense. Thanks!!
    • Reply
      Alli
      March 18, 2017 at 1:23 PM Hi Chelsea! I'm so glad the bread worked well for you! I would say it is a medium density bread, it has a heavier texture but it still has air bubbles throughout. Letting it raise until doubled will ensure it is as light as possible, but it probably won't ever be as light as a sandwich bread you would find in the store. My husband actually prefers I buy him bread from the store for lunches! :) I hope that is helpful!
  • Reply
    Lisa scroggs
    February 27, 2017 at 1:51 PM First time trying recipe got it rising then decided to read comments. Should of read first. I screwed up and put melted butter in mixer with liquids. Do you think it will still turn out?
    • Reply
      Alli
      February 27, 2017 at 1:57 PM Hi Lisa! Yes! It will be fine :)
      • Reply
        Lisa scroggs
        February 27, 2017 at 5:04 PM Love this recipe. Turned out great. Will definitely make again. Thank you!!!
        • Reply
          Alli
          February 28, 2017 at 1:30 PM Thank you!! I'm so glad you loved it!
  • Reply
    Mary
    February 15, 2017 at 4:12 PM I must try your recipe~ it looks awesome and I love the idea of the butter before the last 10 min. of baking. Oh, and I totally agree that the Bread Baker's Apprentice is the best book ever on bread baking!
    • Reply
      Alli
      February 21, 2017 at 1:21 PM Let me know what you think!! I know, I seriously love that book :)
  • Reply
    Grace
    February 15, 2017 at 12:45 PM I've made this recipe multiple times and it's amazing! My entire family loves it! I would like to make it again today but realized I'm out of honey... could I substitute maple syrup instead? Wondering if anyone has tried this yet...
    • Reply
      Alli
      February 21, 2017 at 1:21 PM Hi Grace! You could certainly try syrup, you could also just use plain sugar and add a little more water. Let me know if you try it and how it turns out!
    • Reply
      Lindsey
      May 4, 2017 at 6:54 AM I accidentally left the honey out and it's still super yummy!
      • Reply
        Alli
        May 4, 2017 at 12:28 PM I've done that too, ha! :)
  • Reply
    Easy Cinnamon Rolls • Longbourn Farm
    January 30, 2017 at 9:49 AM […] roll with a glaze icing that goes on when the rolls are warm. If you’ve made my bread recipe {the best homemade bread recipe}, you’ll recognize the dough! I use the same dough recipe and it turns out great in cinnamon […]
  • Reply
    Crystal Townsend
    January 26, 2017 at 12:01 PM Tried this today and it was amazing according to my almost 3 year old. We love this recipe cause he can have it because it does not contain milk. Right after it was done and still just a bit warm I cut him a slice and he told be it needed butter.
    • Reply
      Alli
      January 26, 2017 at 12:56 PM I'm so glad you and your son liked it Crystal! My 2 year old loves it too :)
  • Reply
    Erica
    January 13, 2017 at 7:22 PM Thank you! I didn't know about either of those tips. I will be trying bread again :-)
    • Reply
      Alli
      January 13, 2017 at 7:57 PM No problem! Happy baking!
  • Reply
    Erica
    January 12, 2017 at 6:42 PM What size mixer do you use? My kitchenaide (regular size?) wants to quit after kneading this. Motor section is hot and burning rubber smell in kitchen. Any tips related to using mixer in this recipe? What setting to knead on?
    • Reply
      Alli
      January 12, 2017 at 9:35 PM Hi Erica! I have a KitchenAid 6 quart professional mixer - and it is a beast! In general, KitchenAid recommends kneading dough only on speed one or two. The standard size mixers can tend to get tired, especially if they are an older model. If this happens you can knead for four minutes, rest for 5 (or however many you think it needs), and then knead for the remaining time. Letting the dough rest is totally fine. Or you could get your arm workout in for the day and knead it by hand for 10-12 minutes ;) But I'm not that tough!
  • Reply
    Staci
    January 9, 2017 at 10:59 AM Thank you for this recipe! It was my first attempt at making bread and it turned out great. Kneading is definitely the key. It turned out dense just the way I like it. Thanks again!
    • Reply
      Alli
      January 9, 2017 at 11:57 AM I'm so glad it turned out and you liked it Staci! Thank you for letting me know!
  • Reply
    Ruth
    January 8, 2017 at 6:19 PM update/outcome: the bread took significantly longer to cook than the recipe indicated. After an hour and a half of baking time (at 375 degrees), the bread is hard as a rock on the outside (as if its been toasted) and still slightly doughy on the inside. Apart from halving the recipe, I followed the instructions identically. My thoughts on what could have caused this: I used a glass pan, does that matter? I pre-heated the oven (the recipe didn't indicate whether or not to do that, but I did anyway). I used a premium white flour (I (perhaps, falsely) assumed that it was the same as all-purpose).
    • Reply
      Alli
      January 9, 2017 at 11:56 AM Typically all recipes will indicate if the oven should not be preheated, otherwise assume that when it says "bake at 375" it should already be up to temperature. It sounds like you have a malfunction with your oven. Baking this bread at 375 for an hour and half would definitely result in very black burned bread. Is there a chance you didn't divide the recipe in half correctly? It sounds like the ratios were off and there was an oven problem. I'm not sure what a premium white flour is, all flours usually indicate what type they are on the packaging. Using a glass pan shouldn't matter either. Sorry it didn't turn out! Let me know if you try it again.
      • Reply
        Ruth
        January 9, 2017 at 2:53 PM Ok. Thank you for the feedback, I was just curious what your thoughts were. I'm definitely going to try again and hopefully have a better report that time. Cheers!
        • Reply
          Alli
          January 9, 2017 at 2:54 PM Glad you're up for round 2! :) I hope it turns out better!
  • Reply
    Ruth
    January 8, 2017 at 12:15 PM After the first one-hour rise in the mixing bowl, the dough was extremely sticky. So sticky that I couldn't get it out of the bowl without assistance. Is that how it's supposed to be? I have it in the bread pan now but was unable to fold it (I halved the recipe, so no need to divide). I just had to dump it in the pan as best as I could, while trying at the same time to pry it from my fingers.
    • Reply
      Alli
      January 9, 2017 at 11:53 AM Hi Ruth! As indicated in the recipe, the dough should stick to bottom of the bowl but clean the sides and be sticky to the touch. it sounds like yours was very sticky. The recipe also indicates to add more flour if that is the case.
  • Reply
    Andy
    January 7, 2017 at 10:52 AM All I have is self rising flour. I know I can omit the salt, but what about other ingredients....I'm pretty new at this. Please help!
    • Reply
      Alli
      January 7, 2017 at 12:22 PM Hi Andy! I wouldn't recommend using self rising flour. Basically self rising flour already has baking powder and salt in it, which is why it works great for things like quick biscuits. Since this recipe doesn't have any baking powder, I'm not sure what would happen if you used self rising flour. Additionally, the flavor would be off because even if you omitted the salt in the recipe, the ratio of flour to salt would be different in the self rising flour. That being said, there is nothing wrong with experimenting! You could always try it and see what happens :) If you can get some all purpose flour that would be best. Let me know if you have further questions, or if you give it a try with the SR flour!
  • Reply
    Bernardeta
    January 6, 2017 at 7:49 AM Hi, the bread came out amazing. Everyone loved it and I'm passing the recipe to my sisters. Question, do you have also a great recipe for the whole wheat bread? Thank you so much!
    • Reply
      Alli
      January 6, 2017 at 12:13 PM Hi Bernardeta! I'm so glad you loved it, thank you for sharing the recipe! I don't have a recipe for whole wheat bread posted at this time. Something I'm working on though! I'll be sure to link to it here when it's posted. I also always post to Pinterest so be sure to follow me there and that will be a great place to find it when it's published.
    • Reply
      Tracey
      January 6, 2017 at 1:16 PM I made this exact recipe with ww flour and it was lovely....I might do 50/50 next time for lighter loaves, but it was delicious all the same!
      • Reply
        Alli
        January 6, 2017 at 10:30 PM Oh yes, I should have pointed her to your previous comment Tracey! Thank you!!
  • Reply
    Carol
    January 2, 2017 at 12:34 PM Hi, I have a couple of questions. I always use warm water, (120-130 degrees). Is that a problem or even necessary? I do not have instant yeast. I have always used dry active. I really prefer cake, but can no longer find it in stores. Also, I like to proof my dough in the oven with just the light on. It makes the dough even lighter & the bread very light. Is that a problem with this recipe?
    • Reply
      Alli
      January 2, 2017 at 12:39 PM Hi Carol! Water temperature isn't a huge deal unless you're using ice cold water. I usually go with lukewarm and don't stress too much about the exact temp. If you are using active dry instead of instant yeast, you can bloom it in the water instead of adding it with the flour. Proof steps are always more successful when done in a warm, draft free area so your oven is the perfect spot! Sounds like you're a bread pro! Let me know if you have further questions.
  • Reply
    Tracey
    January 1, 2017 at 10:32 AM I have been making this recipe nearly every week for months now and have excellent results!! I make 3 loaves instead of two just due to my bread pans! Today I'm trying Whole Wheat.....wish me luck!! Thanks for the best bread recipe ever!
    • Reply
      Alli
      January 2, 2017 at 12:37 PM You are welcome! I am so happy to hear this!!! Let me know how the whole wheat turns out, I'm excited to know!
      • Reply
        Tracey
        January 3, 2017 at 9:31 AM It turned out amazing! I did not have to split it in 3, and it made two lovely, dense loaves! My husband says it's the best ever! He loves whole wheat! I'm sure if I had only done half whole wheat and half white, I'd have had lighter loaves, but what an awesome treat with soup or stew in the cold weather! Success again!!
        • Reply
          Alli
          January 4, 2017 at 11:22 AM Thats great, thank you for letting me know! I want to try it now :)
  • Reply
    Christine
    December 30, 2016 at 9:41 PM Hi there! How do you store the bread? I can't wait to try this recipe, thank you!
    • Reply
      Alli
      December 31, 2016 at 1:49 PM Hi Christine! I use bread storage bags similar to these (https://www.amazon.com/Count-Clear-Bread-Bags-Cable/dp/B00JH73LAS/ref=sr_1_2?ie=UTF8&qid=1483217014&sr=8-2&keywords=bread+storage+bags) but I just picked them up at my local grocery store. If I'm freezing a whole loaf of bread, I double bag it. :) I hope you love the recipe!
  • Reply
    Devon
    December 22, 2016 at 3:57 PM Hi, I was wondering if the yeast is fast active yeast or yeast that needs to be activated? I always use the latter
    • Reply
      Alli
      December 22, 2016 at 10:39 PM Hi Devon! I use instant yeast so it doesn't need to be activated. If you used active dry, you could activate it in the water in the recipe. If you didn't activate it, it would still turn out it may just raise more slowly and not as well.
  • Reply
    Jamie
    December 22, 2016 at 1:18 PM Hi there! What kind of honey did you use? Also yeast? Should I heat honey a bit to mix easier?
    • Reply
      Alli
      December 22, 2016 at 10:41 PM Hi Jamie! I use instant yeast, so it doesn't need to be activated. The honey I use is honey we harvest from our bees or honey harvested from my father's bees, but any type of honey will work fine! I often set my honey jar in a bowl of warm water to heat up a bit for easier pouring. Or I'll run the measuring cup under hot water before measuring so it slides out easier. It seems to mix in pretty well either way since there is a long kneading step in the recipe :) .
  • Reply
    Kristen
    December 21, 2016 at 12:43 PM If I only want to make 1 loaf at a time due to the size of my stand mixer can I just cut the recipe in half for everything?
    • Reply
      Alli
      December 21, 2016 at 4:04 PM Hi Kristen! Yes, just cut everything in half and it should still turn out fine.
  • Reply
    Tracy
    December 15, 2016 at 11:31 AM Just wondering how the 2 Tbsp of butter figure into the recipe. Dry ingredients? Wet ingredients? (Melted) or for greasing the pans?
    • Reply
      Alli
      December 20, 2016 at 7:48 PM Hi Tracy! They are used after the bread is almost done baking, you brush the tops with butter. Does that make sense? It should be step 8. Sorry it took me so long to get back to you! For some reason your comment got filed under spam and I don't check those comments as often as my main folder. Let me know if you have further questions!
  • Reply
    Alice
    December 15, 2016 at 11:28 AM I really want to try this but I accidentally bought bread flour instead of all purpose. Would that work or it needs to be all purpose? Thank you.
    • Reply
      Alli
      December 17, 2016 at 9:23 AM Hi Alice! You can still make the bread, it will just be more dense and probably won't raise as much. Let me know if you try it and how it turns out!
  • Reply
    Alise
    December 12, 2016 at 2:04 PM May be a silly question but did you not use a bread pan? Also do you cover the dough to let it rise? And do you let it rise on the counter or in the fridge? Sorry I've never made bread before.
    • Reply
      Alli
      December 13, 2016 at 12:20 PM Hi Alise! No silly questions, I'll add these details to the recipe - thanks for helping me clarify! I did use a bread pan, mine are 9x4" but 10x5" would work fine as well. I do cover my dough for all proofing (raising) steps in this recipe as well. I lightly spray the top with cooking spray and then loosely place plastic wrap over the dough. For this recipe, I proof at room temperature. Let me know how it turns out when you give it a go!
      • Reply
        Alise
        December 17, 2016 at 11:22 AM So, first I added 2 tablespoons of chia seed and 2 tablespoons brown sugar instead of honey. I covered the dough with a regular kitchen towel. I then cooked the bread without the pan. This was my first time cooking bread. It came out so good! My family ate it all the first day and they keep bugging me to make more. Thank you so much. I'm going to try it in a pan today.
        • Reply
          Alli
          December 20, 2016 at 7:50 PM That sounds great!! I'm so glad it worked out and your family loved. it. Sounds like you're a pro already!
  • Reply
    Skylar
    December 10, 2016 at 2:31 PM I made this yesterday and it turned out fantastic! Thanks for sharing the recipe.
    • Reply
      Alli
      December 12, 2016 at 12:34 PM I'm so happy to hear that! Thank you for letting me know.
  • Reply
    Tiffany
    December 8, 2016 at 9:55 PM Hi there! I would love to try this recipe. Do you sift your flour before you measure? Or do you weigh it out? Very excited to make something resembling our favorite sandwich bread.
    • Reply
      Alli
      December 8, 2016 at 9:57 PM Hi Tiffany! I don't sift for this recipe but I always fluff up my flour a bit with the measuring cup a few times before actually measuring it into the recipe. Does that make sense?
  • Reply
    Lisa Hawkins
    December 4, 2016 at 3:27 PM What kind of flour did you use?
    • Reply
      Alli
      December 5, 2016 at 3:11 PM Hi Lisa! I used all purpose flour, I'll add that to the recipe. Thanks!
  • Reply
    Robert Haynes
    December 3, 2016 at 4:18 PM I tried this bread recipe last week and thought it was great! We have set this as one of our top bread recipes for the family. We have moved away from buying store bread and move into making it all. Thanks again for the recipe!
    • Reply
      Alli
      December 3, 2016 at 8:07 PM Thank you, I am so happy to hear that Robert! Nothing beats homemade bread - I try to make it as often as possible too.
  • Reply
    Beef Stroganoff from Scratch • Longbourn Farm
    October 6, 2016 at 9:32 AM […] Here is the recipe for my Beef Stroganoff from Scratch! Let me know if you try it and what you thought! Need the perfect side dish? Check out these Easy Carmelized Carrots or The Best Homemade Bread Recipe. […]
  • Leave a Reply

    Rate this recipe: