homemade bread recipe

No bowl? No problem. Not with this quick and easy bread recipe from Delish.com.

Bread In A Bag

Cooking spray, for mini loaf pans

c. all-purpose flour, divided

c. sugar

dry yeast

c. warm water

olive oil

kosher salt

I had absolutely no problem following the recipe and the dough was perfect while kneading. I didn't need any extra flour. Super fun to have the kids help with! No dirty dishes for Christmas here.

I first found this recipe when my grandkids came to visit. We made it &amp; they loved helping. We ate a loaf that night with dinner and I sent the other loaf home with them to enjoy with their parents. I have made this a few more times. It’s super easy &amp; a perfect size for just two of us.

Have been using this recipe for 2 years now, really good bread!

Made this last nite for dinner. So easy and taste good. Will make again

https://streaming.hearstdigitalstudios.com/02521c0d-4450-4363-ad2d-cd6d25272e77/video_rover_16x9_1080p_hd_1600182203_96290.mp4

PSA: It's Possible To Make Bread In A Bag

Simply delicious bread. Easy to slice. It's moist, chewy and great for sandwiches. Wonderful slathered with honey and butter straight out of the oven.

Best 1 Hour Bread

flour

T yeast

sugar

tsps salt

water ((not too hot and not tepid))

Pour 1/2 cup warm water into a small bowl and sprinkle with 1 tsp of the sugar.  Sprinkle the yeast over the top and stir gently to combine. Set aside and allow yeast to work about five minutes while prepping the pans and ingredients in the mixer.

Grease two bread pans. (Glass or ceramic preferred.)

Combine 2 cups of the flour with the rest of the dry ingredients in mixer using dough hooks for a few seconds on low.  (The salt in the flour will not harm the yeast.)

Pour yeast mixture and 1 cup warm water and olive oil over the ingredients in the mixer.  Mix ingredients on slow speed.

With mixer on low, add 1-1/2 cups of  warm water and then 2 cups of flour.  Add up to another

After ingredients are combined, turn mixer speed to medium.  If dough is too wet and sticky add up to 1 cup flour 2 tablespoons at a time while mixer is running  (or while kneading)  till it comes away cleanly from the sides of the bowl. Dough should still be soft, stretchy and a bit sticky.

Mix for 5 minutes on medium. Dough should mix together and come away cleanly from the sides of the bowl during this time. Dough will be smooth at the end of mixing.  Optional hand kneading: Turn dough out onto a clean, floured surface and knead turning it a quarter turn each time for 5-8 minutes till dough is smooth.

Oil or grease hands and remover dough from bowl onto clean and lightly-floured counter or silpat and knead it 4-6 times. This is a soft dough, but if it is too sticky too handle, knead in a bit more flour.

Divide dough evenly into two balls and shape into loaves and place in prepared pans.

Lightly cover loaves with plastic wrap or clean dish towel and sit in a warm place to rise till dough is about double in volume up to 30 minutes.

While dough is rising, heat oven to 400°.

Bake loaves for 15-20 minutes, till golden brown. Turn them out onto cooling rack. (And of course while it will slice better when it cools, it is irresistible when warm out of the oven, dripping with butter and honey. Enjoy.)

An incredible recipe for no-knead artisan bread baked in a Dutch oven. I like to make the dough in the evening (after dinner) to rise overnight. It's fantastic for sandwiches, crostini, and to mop up delicious sauces! Recipe adapted from Jim Lahey's No-Knead Artisan Bread.

Jim Lahey'S Easy No-Knead Artisan Bread

yeast

fine sea salt

(about 1 1/3 cups) water

Jim Lahey's Easy No-Knead Artisan Bread

In a large bowl add the flour, yeast, salt and water. Stir until a rough dough forms. If it seems very dry, add more water.

Transfer to an oiled container and cover loosely with plastic wrap. Let rise for 14 hours- overnight, at room temperature (about 70 degrees). Your dough is ready when it has puffed up in volume, about 1 1/2 -2x its original size. *See note below.

Lightly flour a sheet of parchment paper and place the dough on top. Fold dough in half and then fold it in half again.

Shape the dough into a ball by tucking the sides underneath itself, and place onto the paper, seam side down. Cover and rest again until puffy but not fully risen, about 30 minutes- 2 hours depending on how warm your kitchen is.

Preheat your oven to 500 F. Put a (6 quart) dutch oven pot inside for 20 minutes. When ready to bake, remove pot from the oven. Place your hand underneath the parchment paper and invert the dough into the pot. The seam will be facing up. Cover the pot with the lid.

Place your bread into the oven, and reduce the temperature from 500 to 400 F. Bake for 40 minutes, covered. Remove the lid and bake for an additional 15 to 20 minutes, until golden brown.

To make sure that the bread is completely cooked through, take its temperature. Carefully tip the bread onto its side and insert a thermometer into the bottom. It should read 200-205 F. If not, place it back into the oven until it is ready (extra time in bread baking is a good thing). If you&#8217;re worried about the top getting too brown, put the lid back on.

When your bread is ready, transfer to a wire rack to cool. It should feel light and make a hollow sound when you give it a knock underneath. Let it cool for at least 1 hour. Cutting it too soon might ruin the texture resulting in a gummy crumb!

Omg thank you for responding! 
Waiting for my flour and yeast to be delivered today cant wait to start. Im using my plain Lodge cast iron dutch oven (just a 2qt) for my very first loaf. So excited. Im going to check out some enameled dutch ovens (wish I could afford the Le Creuset!) Thanks again!

Whoops, I totally missed the step about turning the oven down after you put the bread in. I baked it at 500 for about 25 minutes with the lid on, at which point it smelled VERY done. I checked the recipe, kicked myself and took it out. And you know what? It's still fantastic.

Hello. Thanks for such a simple, well thought out recipe....
Just wondering, how much is a Cup in Grams ? 

:)

Could this bread be baked in loaf pans or make rolls with it.

Thanks

I am 66 years old and have never had any luck with yeast breads.  Never.  
So my dough bubbled and rose the first time, but the second, not so much.  But I carried on.  When I put it in the dutch oven it was gooey and sticky and didn't have any form.  Bottom line though, it turned out great and now I have confidence that I can be a bread maker.
I found the comments extremely helpful.  I did use AP flour.  I did use more than recommended because it was so sticky.  And I did take it's temperature.
Thanks for the recipe, and the comments everyone!

https://www.theclevercarrot.com/wp-content/uploads/2013/02/IMG_63871.jpg

Hi,
Just wondering where you got that image of the dough in a glass bowl sitting on a timber bench? Stage 2 of the process. Looks very familiar.  Do you know that chef?

Can the recipe be doubled?

I’m asking because I’ve only fallen massively in love with this load. I’ve sent this recipe to a dozen of my friend and we all feel like bonafide bread bakers. It’s delicious and fool proof. I find myself making loaf and after loaf- giving my only Dutch oven a real run for its money. Thanks for the recipe and many good memories already created around the enjoyment of eating this bread.

Hi, I use a ceramic pot with a lid. It doesn't really closes tight, so I put some foil paper between the lid and the pot to seal it. I've heard that you can use pyrex or even a flipped stainless steel bowl as a cover over a baking stone or tray. Good luck!

Once I'm done with the 2nd proofing the dough, can I store the dough in the refrigerator until I need to use it?  I don't mind waiting for the dough rise overnight but I don't want to have to always plan a day ahead. 

I'd like to reach into my fridge (or freezer?) and have it ready to bake.  

How long could I store it for?

I am 81 years snd have not baked bread for many years.   I  am now making my 6th loaf today.  it's fantastic.  All my friends want more so I'm on lock down having the pleasure of making this bread for them.  it gives me a great sense of pleasure to give them every extra loaf.  its so easy if you just follow the instructions.   thank you snd Mr. Lahey!!! 5 stats!!!

With just 4 ingredients and about 5 minutes of hands-on prep, this No Knead Bread recipe is the easiest way to enjoy artisan bread at home!

No Knead Bread Recipe

bread flour

salt

water

Place the flour, salt and yeast in a large bowl. Stir in water, adding a little bit more (if necessary) to bring the dough together. Cover and leave to rise at room temperature until the dough has doubled in size (about 18 hours). It will spread out in the bowl and look bubbly.

Place a piece of parchment paper on the counter and dust with flour. Gently nudge the dough from the bowl onto the parchment. Shape the dough into a loose ball by gently folding in the edges. Allow the dough to rest (covered) and continue rising for about 30-60 more minutes.

While the dough rests, preheat the oven to 475 degrees F and place a 4-6-quart cast iron Dutch oven (with the lid ON) into the oven to heat up.

Once the dough has rested for 30-60 minutes, carefully remove the hot pot from the oven. Take off the lid and place the parchment paper and dough into the pot. Cover the pot and put it back in the oven to bake for 30 minutes. After 30 minutes, remove the cover and bake for an additional 10-15 minutes (or until the loaf has turned a deep brown color).

Allow the bread to cool on a rack for at least 1 hour before slicing and serving.

This easy Homemade Bread Recipe uses a plastic ziplock bag to make perfect, extra soft, white sandwich bread every time. It is so simple to make, even the kids will love helping!

Easy Homemade Bread

all-purpose flour

milk

vegetable oil

In a 1-gallon resealable plastic bag, combine yeast,...

In a 1-gallon resealable plastic bag, combine  yeast, sugar, salt and 1 cup of flour. Seal bag and shake to combine.

In a small saucepan, heat the milk and...

In a small saucepan, heat the milk and oil over medium-high heat, until it reaches 120°F to 130°F degrees. It should NOT boil – you can touch the liquid at this point, but it should be warm to the touch. You do not want to kill the yeast with too hot of liquid.

Open the zip-top bag and pour the warmed...

Open the zip-top bag and pour the warmed milk and oil into the bag. Reseal the bag and use your hands to work the bag to combine the ingredients.

Add the flour, about ½ cup at a...

Add the flour, about ½ cup at a time, working the bag with your hands between each addition, until a soft dough forms and pulls away from the sides of the bag.

Sprinkle a clean countertop generously with extra flour...

Sprinkle a clean countertop generously with extra flour and remove the dough from the bag. Knead the dough on the counter for 5 minutes, with your hands. Add additional flour as you knead, just until the dough is smooth and elastic. 

Cover the dough with a clean kitchen towel...

Cover the dough with a clean kitchen towel and let it rest for 10 minutes. 

Using a rolling pin, roll the dough into...

Using a rolling pin, roll the dough into a 12x7-inch rectangle. Beginning from one short end, roll the dough up tightly into a log. 

Place the dough into a 8.5 x 4.4...

Place the dough into a 8.5 x 4.4 inch loaf pan that has been greased with non-stick cooking spray. Cover with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 hour.

Bake the bread at 375°F for 30 minutes...

Bake the bread at 375°F for 30 minutes or until done. Cool the bread for 5 minutes in the pan, then remove and cool completely on a wire cooling rack.

https://mediavine-res.cloudinary.com/video/upload/qg301nnhwqjgnow7vriu.mp4

Easy Homemade Bread Recipe

A simple and fool-proof Wheat Bread Recipe that makes four loaves of bread in one batch. This recipe comes from my mom, and it's certainly a keeper!

Mom's 4 Loaf Wheat Bread Recipe

instant yeast

honey white sugar

flour flour

Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.

Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.

Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.

Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn&#8217;t stick to your hands. I like to knead this for 6-8 minutes by hand, it helps the end texture a lot to work the dough well!

Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.

Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.

Let the dough rise in the pans until it is an inch above the rim.

Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you&#8217;ll hear a hollow sound when you tap the bread with your fingernail.

Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.

Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.

https://www.youtube.com/watch?v=q1VRq7WSJTg

Here's the playback from my live bread baking class! I picked this recipe because it's easy to make and it DOESN'T include milk/eggs/butter so it's very pantry item friendly. It's my mom's recipe and one I've been making for years. Find the full post with pictures and details here: https://www.blessthismessplease.com/four-loaf-wheat-bread-recipe/
.⁠
I HALVED this recipe in the video, I'd recommend doing that, especially if kneading my hand. It's a lot of dough to work with a full batch. The half batch will make 2 loaves, full batch (this recipe as written) will make FOUR loaves, share or freezer for later as needed. ⁠
.⁠
INGREDIENTS⁠
4 cups warm water⁠
2 tablespoons instant yeast⁠
1/2 cup honey or 3/4 cup white sugar⁠
1/2 cup oil⁠
1 1/2 tablespoons salt⁠
11 cups flour (a mix of 1/2 whole wheat flour and 1/2 all-purpose is best)⁠
INSTRUCTIONS⁠
Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.⁠
Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.⁠
Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.⁠
Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn’t stick to your hands.⁠
Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.⁠
Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.⁠
Let the dough rise in the pans until it is an inch above the rim.⁠
Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you’ll hear a hollow sound when you tap the bread with your fingernail.⁠
Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.⁠
Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.⁠

How to make SIMPLE TASTY Homemade Bread ~ NO butter, eggs, or milk! (Live playback)

If you're looking for a simple homemade bread with wholesome ingredients, this is it. It uses a combination of whole wheat and white flour, and it's sweetened with honey.

Honey Wheat Bread

milk ((115-120 degrees Fahrenheit))

water ((115-120 degrees Fahrenheit))

honey

Red Star Platinum Superior Baking Yeast

whole wheat flour

butter

In the bowl of a stand mixer, combine the warm milk, warm water, and honey. Sprinkle the yeast over top the liquids and let it sit for 5 minutes until it gets foamy.

Add the whole wheat flour and mix it into the liquids using the beater blade attachment just until the flour is moistened. Let that mixture sit for 10 minutes.&nbsp;

Next, add in the salt, butter, and the bread flour. Using the stand mixer with the dough hook attachment, beat the dough for 10 minutes. (If you don't have a stand mixer you can knead the dough by hand.)

Grease a large bowl and place the dough in the bowl. Cover the dough with a cloth and place the bowl in a warm place for the dough to rise. Allow the dough to rise until it is double in size.

Shape dough into two loaves and place them in greased 8x4" bread pans. Cover the dough and let them rise in a warm place for another 20 minutes or until they have a nice rise to them.

Bake at 350 degrees for 30-35 minutes.

For the softest crust, brush the top of the loaves with butter while they are still warm.

Allow the bread to cool and slice to serve.

Store any extra bread in an airtight container.

https://content.jwplatform.com/videos/JxN2JIow.mp4

If you're looking for a simple homemade bread with wholesome ingredients, this Honey Wheat Bread is it. It uses a combination of whole wheat and white flour, and it's sweetened with honey.

Honey Wheat Bread Recipe

Nothing beats homemade bread and this basic white loaf recipe is easier to make than you think. Plus, it&#8217;s ready in well under an hour.

Basic white rustic loaf

strong white bread

sachet fast-action dried yeast

tbsp olive oil,

Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.

Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Shape like a rugby ball and put onto an oiled, large baking sheet. Set aside in a warm place for 40 minutes or until doubled in size. This is known as proving or rising.

Preheat oven to 220°C/fan200°C/gas 7. Make deep slashes with a sharp knife in the top of the dough and dust with flour. Bake for 20-25 minutes, until risen, golden and cooked. To test if it’s ready, tap the base of the loaf – it should sound hollow. Cool on a wire rack and slice to serve.

Make an easy loaf with this slow cooker bread recipe. This simple project is perfect for beginners and uses strong wholemeal or white flour

Slow cooker bread

strong wholemeal flour flour

Mix the flour, yeast and salt in a large bowl and make a well in the middle. Measure 350ml warm water and pour most of it into the well. Mix the flour and water together with your fingers or a wooden spoon until combined into a slightly wet, pillowy, workable dough – add a splash more water if necessary.

Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook.

Shape the dough into a large, tight ball and sit the ball on a square of baking parchment. Use the parchment to lift the dough into your slow cooker, cover and set the slow cooker to high. Leave for 2 hrs.

Lift the bread out using the parchment. The bottom should be crusty and the top should be springy, not soft. (If you have a digital cooking thermometer, the middle of the loaf should be 90C.) If it isn’t ready, return to the slow cooker for 15 mins and test again – it could take up to 2 hrs 30 mins.

The bread won’t get a significant crust or golden colour in the slow cooker. Once cooked, you can leave it to cool, or put in the oven at 240C/220C fan/gas 9 for 5-10 mins to get some colour.

This gluten free honey oat bread recipe is great for sandwiches, toast, and more!

Gluten Free Honey Oat Bread | Homemade Bread Recipe

tsp Baking Powder

tsp Baking Soda

Sea Salt

C. Rolled Oats

C. Coconut Oil, melted

C. Raw Honey

C. Unsweetened Almond Milk

Preheat oven to 350 degrees F.  Line a loaf pan with parchment paper or grease with oil.  Set aside.

In a mixing bowl, sift the gluten free flour to remove all lumps. **I like to sift with this strainer I found on Amazon.  Then, add the baking powder, baking soda, and sea salt.  Gently mix.

In a separate mixing bowl, add the rolled oats, melted coconut oil, yogurt, egg, and honey.  Mix with a whisk until fully combined.  Then, slowly pour in the almond milk and continue to mix until fully combined.

Pour the wet ingredients into the bowl of dry ingredients and gently mix until fully incorporated.  The texture will be slightly thick, not watery.

Transfer this mixture into the loaf pan.  Spread evenly.  Sprinkle some rolled oats over top.  Bake bread for 45-55 minutes or until you can insert a toothpick in the center and it comes out clean.

Once done, allow bread to cool in the pan for 10-15 minutes then transfer bread to a cooling rack to cool completely.  ENJOY!

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!

Grandma's Perfect Homemade Bread

all purpose flour

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 9x5 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.

This BEST Homemade Bread Recipe makes the most deliciously fluffy loaf of white bread. It tastes so much better than store-bought!

Homemade Bread Recipe

active dry yeast ((1 packet))

In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.

Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.

Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise one hour, or until doubled.

When the dough has risen, punch it down gently and divide it in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with remaining dough.

Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ - 1 inch higher than the top of the pan.

Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.

https://content.jwplatform.com/videos/NjcisZIu.mp4

The BEST Homemade Bread recipe - the most delicoius, most fluffy loaf of homemade white bread! Tastes so much better than store bought and is easy to make too.

Homemade Bread

This easy homemade naan bread only requires 5 ingredients (and you don&#039;t need any yeast!). It&#039;s soft, chewy, and comes together in just 30 minutes.

Easy Homemade Naan Bread Recipe

plain greek yogurt

self rising flour

butter (melted)

garlic salt (optional topping)

cilantro (chopped, optional topping)

In an electric mixer, combine the Greek yogurt and self-rising flour until a dough starts to form (I used the dough hook attachment). If the dough is dry, you can add another Tablespoon of yogurt. If it&#039;s too tacky, add more flour, a Tablespoon at a time. Continue to knead until the dough comes together. (You can also do this step by hand, but it will take about 15 minutes and some muscle).

Lightly flour a work surface, and roll the dough into a large ball. Cut the dough into 6 pieces.

Roll out each piece of dough to about 1/4&quot; thickness and 6 inches in diameter.

Heat a skillet over medium-high heat and brush with butter (or olive oil). Cook naan on each side for about 2 minutes. It should start to bubble up and lightly char.

Top 14 homemade bread recipe recipes from across the web

The most viewed homemade bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bread In A Bag

Best 1 Hour Bread

Jim Lahey'S Easy No-Knead Artisan B...

No Knead Bread Recipe

Easy Homemade Bread

Mom's 4 Loaf Wheat Bread Recipe

Honey Wheat Bread

Basic white rustic loaf

Slow cooker bread

Gluten Free Honey Oat Bread | Homem...

Grandma's Perfect Homemade Bread

Homemade Bread Recipe

Easy Homemade Naan Bread Recipe

Instant Pot Homemade Bread

Top 14 homemade bread recipe recipes from across the web

The most viewed homemade bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bread In A Bag

Best 1 Hour Bread

Jim Lahey'S Easy No-Knead Artisan B...

No Knead Bread Recipe

Easy Homemade Bread

Mom's 4 Loaf Wheat Bread Recipe

Honey Wheat Bread

Basic white rustic loaf

Slow cooker bread

Gluten Free Honey Oat Bread | Homem...

Grandma's Perfect Homemade Bread

Homemade Bread Recipe

Easy Homemade Naan Bread Recipe

Instant Pot Homemade Bread

The most viewed homemade bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine