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.
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!
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.
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.
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.
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!
2 hr, 20 Prep Time
35 minCook Time
2 hr, 55 Total Time
4 based on 1 review(s)
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.
Mix dry ingredients together in large bowl or the bowl of a standing mixer.
Add honey and 2 cups water with the mixer on. Let it mix together for a about 1 minute.
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.
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.
Let the dough raise (covered, room temperature) in the same bowl you mixed it in for 1 hour or until doubled.
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.
Place in greased bread loaf pans and raise (covered, room temperature) 1 hour or until doubled.
Bake at 375 degrees F for 25 minutes, remove from oven and brush each loaf with a tablespoon of butter.
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.
• 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.
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