The BEST homemade bread recipe that’s super soft and has the perfect touch of sweetness. Top it with fresh homemade jam for the ultimate treat.
I make this homemade bread for my family all the time! It is honestly the best ever and has the perfect texture and taste. I even make a whole wheat version sometimes, but this original recipe will always have my heart!
Today I’m going to share one of my absolute favorite homemade bread recipes! I first got it from a sister in my church probably 10 years ago when I was still in school. She taught me and a few other young woman in my church how to make homemade bread and we all loved it! I’ve adapted it a little over the years and this recipe has been requested many times!
It had been awhile since I made it, so I decided to whip up a batch last week. It’s truly the best bread recipe. It has the perfect sweet touch. There is one secret ingredient that certainly takes it over the top!
Once it comes out of the oven, spread butter on top! You might as well go all out and even top it with homemade strawberry jam! ;) Seriously there is nothing better in my opinion than homemade bread! Give it a try! So so good!
10 tips for making homemade bread
Now that you have my favorite recipe, here are a few tips on how to form the bread. These tips can be used with any bread recipe. :)
- Let the yeast bubble up – the higher the better!
- Add a little more flour and keep mixing until the dough comes off the edge of the mixer. You don’t want it to be too sticky or too hard. Soft.
- While you’re letting the dough rise, cover the bowl with a warm towel and set by a window. You can also turn the oven to 100°F and then turn it off. Then place the bowl inside the oven and let it rise there.
- Make sure the dough has doubled in size before touching it.
- When the dough is ready to be formed, punch the dough and then cut in half to make two loaves on a floured surface.
- Press the dough down removing any air bubbles. Form a rectangle as you’re pressing it down.
- Roll the rectangle up like a cinnamon roll.
- Tuck the ends under and it’s ready to rise again.
- Stick the two loves in bread pans and then cover with saran wrap that has been buttered and sprayed with non-stick spray.
- Let the dough rise until it has doubled in size or formed the perfect size bread. Then it’s ready to bake!
What size pan do you use? I used two 9×5″ bread pans.
What kind of yeast did you use? I use active dry yeast. You need about 2 1/2 teaspoons to make 2 loaves.
Can I use all-purpose flour? Yes! I just prefer using bread flour when making this recipe. But all purpose tastes great too.
Can you use regular milk instead of evaporated? I haven’t tried this myself, however many have used regular milk and the bread has turned out great.
Can I cut the recipe in half? Sure! Just simply cut the ingredients in half to make 1 loaf instead of 2.
Storage + freezing
The bread will keep for up to 1 week if stored in an airtight container or bag. It will also stay fresh if tightly wrapped in foil.
To freeze the bread after it’s been baked, simply let cool completely then wrap in foil or saran wrap. Then stick in a freezer bag. Freeze for up to 3 months. You can also freeze the dough after it rises the first time. Just make sure to let it rise again as it thaws.
More homemade bread recipes:
Homemade Bread Recipe
- 2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 1/2 Tablespoon sugar
- 1/4 cup melted butter
- 1 Tablespoon salt
- 1/4 cup sugar
- 1/2 cup evaporated milk
- 5-7 cups bread flour (white or wheat will work too; can use more if needed)
- 1 Tablespoon shortening (or butter)
- 1 Tablespoon butter, melted (to top bread)
- Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for about 10 minutes, or until nice and bubbly.
- Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready, add them together and mix.
- If you are using a stand mixer, put on your bread hook and then pour in 3 cups of flour. If not, you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You’ll know it’s ready when your fingers no longer stick to the dough.
- Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (about 1.5 hours). When it has risen over the bowl, punch it down and place on a floured surface.
- Kneed the dough for 2-3 minutes.
- Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and tuck the ends under. Then place into 2 greased bread pans.
- Let the bread rise again and when it looks like a good loaf of bread, place them in a preheated oven at 375°F for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack. Enjoy!