Grandma’s Perfect Homemade Bread is a timeless, tried-and-true recipe that yields soft, fluffy loaves with a golden crust. Made with just a handful of pantry staples, this bread is perfect for sandwiches, toast, or simply enjoying warm with butter. Passed down through generations, it’s the kind of bread that fills your home with comforting aromas and your heart with nostalgia.
Why You’ll Love This Recipe
- Classic homemade flavor that store-bought can’t match.
- Soft, tender crumb and golden crust.
- Easy to make with basic ingredients.
- Ideal for sandwiches, toast, or buttered slices.
- Freezer-friendly and great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour or bread flour
- Active dry yeast
- Warm water
- Sugar
- Salt
- Vegetable oil or butter
Directions
- In a large bowl, dissolve yeast and a pinch of sugar in warm water. Let sit for 5-10 minutes until foamy.
- Add sugar, salt, oil, and 2 cups of flour. Mix until smooth.
- Gradually add remaining flour until a soft dough forms.
- Turn dough out onto a floured surface and knead for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough and divide in half. Shape into loaves and place in greased loaf pans.
- Cover and let rise again until doubled, about 30-45 minutes.
- Preheat oven to 375°F (190°C). Bake loaves for 25-30 minutes until golden brown and they sound hollow when tapped.
- Cool on wire racks. Brush tops with butter if desired.
Servings and Timing
- Servings: 2 standard loaves
- Prep Time: 15 minutes
- Rise Time: 1.5 hours
- Bake Time: 30 minutes
- Total Time: 2 hours 15 minutes
Variations
- Honey Wheat: Substitute half the flour with whole wheat flour and use honey instead of sugar.
- Herbed Bread: Add dried herbs like rosemary or thyme for a savory twist.
- Cinnamon Swirl: Roll dough with a cinnamon-sugar mixture before baking.
- Seeded Loaf: Sprinkle sesame, flax, or poppy seeds on top before baking.
Storage/Reheating
- Storage: Store at room temperature in a bread box or airtight bag for up to 4 days.
- Freezing: Wrap cooled loaves tightly and freeze for up to 3 months. Slice before freezing for easy use.
- Reheating: Toast slices or warm in a low oven to refresh.
FAQs
Can I use instant yeast?
Yes, you can substitute instant yeast and skip the proofing step.
How do I know when the bread is done baking?
It should be golden brown and sound hollow when tapped on the bottom.
Can I use whole wheat flour?
Yes, but you may need slightly more water and the texture will be denser.
What’s the best way to knead dough?
Use your hands on a floured surface or a stand mixer with a dough hook.
Why didn’t my bread rise?
Check that your yeast is active and water isn’t too hot or cold.
Can I make this recipe by hand?
Absolutely, no mixer is required.
Can I add nuts or dried fruit?
Yes, fold in raisins, cranberries, or chopped nuts during kneading.
How can I get a softer crust?
Brush hot loaves with butter right after baking.
What’s the best pan to use?
Standard 9×5-inch loaf pans work best.
Can I let it rise overnight?
Yes, refrigerate the dough after kneading and let it rise slowly overnight.
Conclusion
Grandma’s Perfect Homemade Bread is everything you love about baking from scratch—simple ingredients, soulful flavor, and the joy of sharing something made with love. Whether you’re new to bread-making or revisiting a family tradition, this recipe delivers soft, golden loaves every time. Bake a batch and enjoy the comforting charm of homemade bread fresh from your oven.
Print
Grandma’s Perfect Homemade Bread
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 40 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Perfect Homemade Bread is soft, fluffy, and full of old-fashioned flavor. This classic white sandwich bread is made with simple pantry ingredients and a whole lot of love. Perfect for toast, sandwiches, or warm out of the oven with butter. It’s the kind of bread that turns a house into a home.
Ingredients
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1 cup warm water (110-115°F)
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2 1/4 teaspoons active dry yeast (1 packet)
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2 tablespoons sugar
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2 tablespoons vegetable oil or melted butter
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1/2 cup warm milk
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1 1/2 teaspoons salt
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3 1/2 to 4 cups all-purpose flour (plus more for kneading)
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Butter for brushing the top (optional)
Instructions
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Activate the Yeast: In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
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Mix Dough: Stir in the warm milk, oil (or melted butter), salt, and 2 cups of flour. Mix until combined, then gradually add more flour, 1/2 cup at a time, until a soft dough forms.
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Knead: Turn dough out onto a floured surface and knead for 8–10 minutes, until smooth and elastic. Add more flour as needed to prevent sticking.
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First Rise: Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
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Shape & Second Rise: Punch down the dough and shape it into a loaf. Place into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes, or until puffy and just over the top of the pan.
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Bake: Preheat oven to 350°F (175°C). Bake the bread for 30–35 minutes, until golden brown and it sounds hollow when tapped.
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Cool & Serve: Remove from the pan and cool on a wire rack. Brush with melted butter for a soft, golden top if desired.
Notes
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Don’t skip the second rise—it helps the bread get that light, airy texture.
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You can swap some of the all-purpose flour with whole wheat flour for a heartier loaf.
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Leftover slices are perfect for French toast or grilled cheese!
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This bread freezes beautifully—just slice and wrap tightly
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