Homemade Bread

Why You’ll Love This Recipe

You’ll love this recipe because it’s straightforward and reliable, making it great for beginner bakers and experienced cooks alike. The dough is easy to work with and adaptable to various bread shapes and sizes. Plus, the use of canola oil helps keep the bread moist and soft.

Ingredients

1 package (¼ ounce) active dry yeast
3 tablespoons plus ½ teaspoon sugar
2¼ cups warm water (110° to 115°F)
1 tablespoon salt
6¼ to 6¾ cups bread flour
2 tablespoons canola oil

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large bowl, dissolve yeast and 3 tablespoons sugar in warm water. Let stand for 5–10 minutes or until foamy.
2. Stir in salt, canola oil, and 3 cups of flour. Mix until smooth.
3. Gradually add remaining flour, ½ cup at a time, mixing well after each addition until the dough pulls away from the sides of the bowl and is slightly sticky but manageable.
4. Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, turning once to coat. Cover with a clean cloth or plastic wrap and let rise in a warm place until doubled in size, about 1 to 1½ hours.
6. Punch down the dough, shape as desired, and place in greased pans or on baking sheets.
7. Cover and let rise again until doubled, about 30–45 minutes.
8. Bake according to your bread recipe’s instructions, typically at 375°F (190°C) for 25–30 minutes or until golden brown.

Servings and Timing

Makes enough dough for 2 large loaves or 24 dinner rolls.
Preparation Time: 20 minutes
Rising Time: 1½ to 2 hours (including second rise)
Baking Time: 25–30 minutes (varies depending on shape and size)

Variations

• Add herbs like rosemary or thyme for flavored bread.
• Mix in garlic powder or cheese for savory variations.
• Substitute half the bread flour with whole wheat flour for a heartier texture.
• Use olive oil instead of canola oil for richer flavor.
• Add seeds or nuts for extra texture and nutrition.

Storage/Reheating

Store baked bread in a bread box or loosely wrapped at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap and foil for up to 3 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes to refresh crust and warmth.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, use about 25% less instant yeast and add it directly to the flour.

How do I know if my yeast is active?

The yeast mixture should become foamy within 5–10 minutes after dissolving in warm water with sugar.

What if my dough is too sticky?

Add a little more flour, a tablespoon at a time, while kneading until the dough is manageable.

Can I knead the dough in a stand mixer?

Yes, use the dough hook attachment and knead for about 6–8 minutes.

How warm should the water be?

Between 110° and 115°F is ideal to activate yeast without killing it.

Can I let the dough rise longer?

Yes, rising longer in a warm place can improve flavor but don’t let it overproof.

Can I make the dough ahead and refrigerate?

Yes, after the first rise, punch down and refrigerate for up to 24 hours. Let come to room temperature before shaping and baking.

How do I get a crispy crust?

Bake with a pan of water in the oven to create steam or brush the dough with water before baking.

Can I make this dough gluten-free?

This recipe is designed for wheat flour; use a gluten-free flour blend designed for yeast breads instead.

What is the best way to store leftover dough?

Wrap tightly and refrigerate up to 24 hours or freeze for longer storage.

Conclusion

This Basic Bread Dough recipe is a foundation for countless homemade breads and rolls. Easy to prepare and adaptable, it provides a soft, flavorful base for your baking creativity. Whether you’re making a simple loaf or special flavored bread, this dough is sure to deliver excellent results every time.

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