Don’t let the thought of making homemade white bread scare you! Homemade bread is easy to make, inexpensive and oh so delicious. Let me walk you through how to make this easy white bread with yeast recipe.

For the past few weeks I haven’t bought bread at the grocery store – I have been making this instead.  Its weird to go down the bread aisle and not grab a loaf though.  It sort of became habit.  Meat, check.  Cheese, check.  Bread, check. Instead, I make two loaves of bread on Monday and we are good for the week. 

The kids love helping me make the bread and have gotten really good at adding the ingredients in the mixer. This homemade white bread recipe is easy to follow and only uses 6 common ingredients. Matter of fact, I bet you have most of them in your kitchen already!

What is homemade white bread?

Homemade white bread is a yeast bread that is mixed, allowed to rise and then baked. It is the most common type of bread that you find in the store except this homemade version uses less ingredients and tastes better!

This bread is perfect for sandwiches, toast and even just snacking on with a slather of homemade butter.

Homemade white bread ingredients

This homemade bread recipe that I am going to show you only uses a few simple ingredients. To make a loaf you will need:

• yeast
• water
• sugar
• salt
• butter
• flour

Yeast – You will need one packet of yeast, which comes to 4 1/2 teaspoons. I use the rapid rise yeast and you can find it in the baking aisle, normally on the top shelf. They come in packets of 3 or you can buy a jar of yeast if you plan to make lots of bread!

Sugar – The yeast feeds off of the sugar to help make the dough rise. You just need a basic white sugar here or any sugar you prefer.

Butter – I incorporate butter into the dough to make it extra soft and also rub it on top to help create a nice crust. Use unsalted butter here. You can also add salt but you can’t take it out.

Flour – I use plain white flour for my homemade bread. Do not get self rising flour or flour with any other ingredients listed. Grab a 5 pound bag of plain white flour.

How to make homemade bread

I am going to walk you through how to make this homemade bread recipe. My recipe makes TWO LOAVES of bread so if you only want one, half the ingredients. Once you have gathered your ingredients you will also need to grab:

• your stand mixer with dough hook or a large bowl
• medium bowl
• spatula or wooden spoon
• measuring cups
• two bread pans
• olive oil or non-stick baking spray

Step 1: Proof the yeast – In the bowl of your mixer add your yeast and warm water. Allow the yeast to “bloom” and become fragrant. This will take about 5 minutes and you notice the yeast form on top of the water.

Step 2: Add half your dry ingredients – While the yeast is blooming, mix together the sugar, flour and salt in a medium bowl.

Add half of the dry ingredients to the yeast mixture along with 1 cup of water.

Step 3: Mix and add more flour – Turn on your mixer to low with the dough hook attached and start to mix the ingredients together. Once a dough begins to form, slowly add in the rest of the flour and water – alternating between the two.

The dough should be tacky but not sticky at this point. If it is sticky, add a bit more flour, 1/4 cup at a time. Use the spatula to scrap down the sides of the bowl to make sure all the ingredients get mixed. (Do this with your mixer off.)

Step 4: Allow the dough to rise – Once your dough comes together, remove it onto a floured surface and knead it into a ball. You don’t have to knead it long, just long enough to form a ball with the dough that isn’t sticky.

Add olive oil to the bowl and place the ball back in. I like to run my hands over the dough and incorporate the olive oil all over the dough so it doesn’t stick.

Place a cloth over the bowl and allow to rise for 1 hour. The dough should double in size in that time.

Step 5: Allow dough to rise a second time – Roll the dough out onto your floured surface and split into two equal portions. Knead them and form two rectangles with the dough, making sure to tuck the seams underneath.

Place each rectangle in a greased bread pan. Place a cloth over top and allow to rise for 30-45 more minutes, or until the dough doubles again.

Step 6: Butter and bake the dough – Preheat the oven. Melt 3-4 tablespoons of butter and brush it over the tops of the risen bread.

Place the dough on the lowest rack of your oven and bake for 15 minutes.

Rotate the bread 180 degrees and bake for an additional 15 minutes, or until the tops are golden brown. Remove and allow to cool on a wire rack.

Step 7: Allow to cool and store – Allow your bread to cool on a wire rack. Do not slice your bread right away; only slice when you want to eat your bread. This will prevent the bread from drying out.

How to store your bread

Keep your bread in an airtight container on the counter. You can also store it in an old store bought bread bag with twist tie. Another option is to purchase a plastic bread box to keep your bread nice and fresh.

Homemade bread will stay fresh for a week in the proper container.

How to freeze your bread

Wrap your bread in parchment paper and then place it in a ziplock bag and remove all the air. Place flat in your freezer and allow to harden before moving.

Homemade bread will keep in the freezer for 6 months or more. To eat your frozen bread, remove from the freezer and allow to thaw on the counter.

Homemade white bread recipe

Homemade White Bread

Yield: 2

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Ingredients

• 4½ tsp. instant (rapid rise) yeast
• ¾ cup warm water
• 2 2/3 cup warm water
• ¼ cup granulated sugar
• 1 tbsp. salt
• 3 tbsp. unsalted butter, at room temperature
• 9-10 cups all-purpose flour
• 3-4 tbsp. unsalted butter, melted

Instructions

Dissolve the yeast in the warm water in a mixing bowl.

Mix in the warm, sugar, salt, butter and half of the flour.

In your stand mixer, mix on low with the dough hook until the dough starts to form.

Slowly start to add the remaining flour, 1/2 to a 1 cup at a time.

Dough should be tacky, but not sticky. If sticky, add a little more flour - 1/4 cup at a time.

Continue to mix until a smooth ball forms in the mixer.

Scoop out the ball, spray the bowl with cooking spray and place it back. Turn it over to cover the top of the ball.

Cover with a towel and let rise for 1 hour, or until it doubles in size.

Remove the dough onto a floured top.

Punch down the dough and divide into two portions.

Press out each part to make 9x15 rectangles.

Starting at the short end, roll the dough toward you to form a tight log.

Flip ends underneath and place in a greased bread pan.

Repeat for second loaf.

Cover both pans and let rise for 30-45 minutes, or until it doubles in size.

Preheat oven to 400 and place a rack on the lowest position.

Brush the tops with the melted butter.

Bake for 15 minutes.

Rotate pans 180 degrees and bake for another 15-18 minutes.

Place the pans on wire racks to cool, then remove the bread to the racks.

Store in an airtight container.

Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 5236Cholesterol: 198mgSodium: 7149mgCarbohydrates: 964gFiber: 37gSugar: 53gProtein: 131g

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This weekend I felt really really Texan.  I made cornbread in a skillet on Friday and then we took the kids to the junior livestock show on Saturday.  We pet the pigs, we were harassed by the goats, we avoided cow patties.  I’m pretty sure it doesn’t get more southern then that yall.  Oh and I made a homemade dutch apple pie on Sunday during the football playoffs but that’s normal around these parts. 

Many many (many many) years ago I was in FFA in high school.  I didn’t plan to be – but I ended up in a class that required us to join FFA so I did.  My younger brother was already in FFA and we both decided that we would raise and show pigs that year.  

I remember going to B.F.E to bid on a little piglet with my brother.  I think I paid $100 for this perfectly pink little thing that I had already named Belle before I even met her.  (At least I was hoping it was a her with a name like Belle!)  Fun fact – did you know pigs aren’t actually pink?  They are white but turn pink from being in the sun.  Like piggy sunburn. 

Raising that little piglet at the ag barn that year was so much fun.  She was funny and acted like a dog, following me around when I was walking around the barn.  I would try and spend as much time with her as possible.  After she started to gain some weight I had to invest in some steel toe boots because girl was big and liked to step on toes. 

Well, most of the time it was fun.  I remember spending Thanksgiving day shoveling pig poo out of our pen because it had flooded.  And having to listen to the boy pigs lose their manhood on castration day.  Those weren’t fun parts of the FFA life.  

Now that I’ve told you about sloshing around in pig poo, let me tell you that this is the first time I’ve made cornbread in my skillet.  I should give up a small piece of my Texan card, but that’s not going to happen.  I will say that there is no other way to make cornbread now.  The edges get all crispy and the center stays soft.  Smother it in homemade butter and cover it in honey and its pretty much perfection.  

Honey skillet cornbread

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Ingredients

• 6 tablespoon unsalted butter, melted + 2 tablespoons for your skillet
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup buttermilk
• 2 tablespoons honey

Instructions

Preheat the oven to 425 and put your skillet in to warm up.

In a bowl mix together your dry ingredients - cornmeal, flour, sugar, baking powder and the baking soda.

Mix in the wet ingredients - egg, buttermilk, honey and butter.

Spread the 2 tablespoons of melted butter around the bottom of your skillet. (Careful - its hot!)

Add the cornbread mixture to the skillet.

Bake for 20-25 minutes or until the sides start to turn golden brown.

Remove, let cool, cut and enjoy!

Nutrition Information:

Amount Per Serving: Calories: 1997Cholesterol: 575mgSodium: 1059mgCarbohydrates: 261gFiber: 9gSugar: 63gProtein: 44g

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Bread has always seemed like a hard food to make to me.  It is one of those foods that makes me nervous to try because I think it will be hard and turn out to be a disaster.  The KitchenAid book came with an easy enough recipe but it didn’t have any pictures.  One night I just rolled up my sleeves and decided to go for it.  And man, am I glad I did!  Homemade bread is my new obsession.  [Right next to my mixer.]

To make your own French bread you will need:

• 2 packages active dry year [I used Fleischmann‘s]
• 2 1/2 cups warm water
• 1 tbs salt
• 1 tbs butter
• 7 cups flour
• 1 egg white
• 1 tbs cold water

Step one is to grab a super cute assistant bread maker.  [Mine was a little young and kept putting his hands in the dough.  It bakes out though.  Right?]  Run your mixing bowl under warm water then add the 2.5 cups of warm water to it along with the yeast.  Dissolve it in the bowl.  Add the salt, butter and flour.  Mix it together for about 3 minutes.  It’ll be sticky at this point.  [I didn’t have pictures for this part but below are pictures of everything else.  And I apologize for the quality.  But they will help you get a better idea of how easy it is.]

Put the dough in a greased bowl and turn it over so that the top gets greased too.  Cover with a towel and let it rise for an hour.  [Or until it doubles in size.]  Once its risen, take it out of the bowl and punch it down on a lightly floured surface.  Divide the dough in half and then roll them flat.  Make two rectangles with the dough and add them to a greased or covered in cornmeal baking sheet.  Cover and let it rise again for one hour.  After it has risen again, cut the top with a sharp knife and bake each loaf for 25 minutes at 450.  Beat the egg white and water with a fork, brush the top of each loaf and return it to the oven for another 10 minutes.  Let cool, and enjoy!

I’m pretty sure that this was the best bread I had ever eaten.  And yes, its because I made it.  And yes, I will be making more soon!  I really can’t believe how easy it was to make this French bread.  Since making it I have bought another bread book and stocked up on flour.  I can’t wait to try other bread recipes and share them with yall.  [You’ve been warned] 

Homemade French Bread

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Ingredients

• 2 packages active dry year [I used Fleischmann's]
• 2 1/2 cups warm water
• 1 tbs salt
• 1 tbs butter
• 7 cups flour
• 1 egg white
• 1 tbs cold water

Instructions

1. Run your mixing bowl under warm water.
2. Add the 2.5 cups of warm water to it along with the yeast.
3. Dissolve it in the bowl.
4. Add the salt, butter and flour.
5. Mix it together for about 3 minutes with your dough hook.
6. It'll be sticky at this point.
7. Put the dough in a greased bowl and turn it over so that the top gets greased too.
8. Cover with a towel and let it rise for an hour. [Or until it doubles in size.]
9. Once its risen, take it out of the bowl and punch it down on a lightly floured surface.
10. Divide the dough in half and then roll them flat.
11. Make two rectangles with the dough and add them to a greased or covered in cornmeal baking sheet.
12. Cover and let it rise again for one hour.
13. After it has risen again, cut the top with a sharp knife and bake each loaf for 25 minutes at 450. Beat the egg white and water with a fork, brush the top of each loaf and return it to the oven for another 10 minutes.
14. Let cool, and enjoy!

Notes

Adapted from KitchenAid

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Today I am so excited to be sharing one of my all time favorite recipes.  Its delicious, its rich and the best part about it is that I don’t make it!  My husband brews his own beer and makes his own beer bread, so he will be sharing the recipe with y’all!  I hope y’all enjoy this easy homemade recipe as much as I do!  Its perfect for Thanksgiving, Christmas and anytime you are looking for an easy bread recipe. 

Easy beer bread

Hey there. I’m Ryon. I had some bad beer sitting around. Bad beer that I made right here at home. I screwed it up. Of all the batches of beer that I have made this past fall, only this one batch turned out absolutely awful. But I am not the type of person to waste even bad beer. Being of quite frugal German and Irish genetics, I am quite thrifty with even the most abhorrent and palatably opposable of culinary experiments. What can one do with two cases of terribly tasting beer? you ask. Make bread.

What is beer bread?

Yes, indeed. I have a very easy recipe that I often use for beer bread. I have used spoiled beer and I have used good beer. In either case, this recipe affords for the baker the perfect amount of liquid to create the bread dough and the proper amount of yeast; especially since the yeast is in the beer!

Bad tasting beer will not detract from the outcome of the baked bread either. In fact, the only time I have ever noticed a significant difference in the taste of my bread was when I used a Leinenkugel’s Summer Shandy for the dough. My entire batch had a very distinct lemon flavor that I found to be quite nice.

Easy beer bread ingredients

So please, use this recipe with any twelve ounce cans or bottles of beer you have on hand, especially if it’s not a particular brand or style of beer you like.

• 3c Flour
• 3 tsp Baking Powder
• 1 tsp Salt
• 1/4c Sugar
• 1 twelve ounce beer of your choice
• 1/2c melted butter

Any flour works great in this recipe. I have even made a gluten free version using gluten free flour and cornmeal. It turned out just as delicious.

The fun part is that you get to pick which type of beer you would like to use for this easy beer bread recipe. As I’ve mentioned previously, even a bad beer or one that has lost its carbonation, works well in this recipe. You can mix t up and use a flavored beer to give your beer an unique taste.  

How do you make beer bread?

Preheat your oven to 400 degrees. Stir in the flour, baking powder, salt, sugar, and the beer in a large container until you get a thick, even consistency. Place it in a greased bread pan. I usually like using a butter spray, but you can also coat the pan in Crisco or butter. Pour the melted butter over the dough. Bake for approximately one hour or until golden brown.

After the bread is done baking, let it set out for an hour or so and then you can slice it up and serve. It is a heavy, yeasty bread to serve for breakfast or in a large family meal.

I personally enjoy it in the afternoon with some homemade butter and strawberry jam. If you have any cans of Milwaukee’s Best or Keystone Light that have been sitting at the back of the refrigerator since the beginning of summer, put them to good use and bake a loaf of easy beer bread!

Easy Beer Bread

Yield: 1 loaf

Prep Time: 5 minutes

Active Time: 1 hour

Total Time: 1 hour 5 minutes

Make this easy beer bread whenever you want! No kneading or rising required.

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Ingredients

• 3 cup All-Purpose Flour
• 3 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/4 cup Sugar
• 1 twelve ounce Beer of choice
• 1/2 cup Melted Butter

Instructions

1. Preheat your oven to 400 degrees.
2. Stir in the flour, baking powder, salt, sugar, and the beer in a large container until you get a thick, even consistency.
3. Place it in a greased bread pan. I usually like using a butter spray, but you can also coat the pan in Crisco or butter.
4. Pour the melted butter over the dough.
5. Bake for approximately one hour or until golden brown.
6. Allow to cool and enjoy!

Nutrition Information:

Yield: 12 slices Serving Size: 1 loaf
Amount Per Serving: Calories: 211Total Fat: 8gSaturated Fat: 4.9gCholesterol: 20mgSodium: 251mgCarbohydrates: 29.7gFiber: .9gSugar: 4.3gProtein: 3.5g

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