This is the BEST easy homemade bread recipe that’s simple to make with super soft and tender results. A slice of this fluffy white bread is perfect for sandwiches and freezes well.

Sliced loaf of homemade bread on a cutting board.

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Easy Bread Recipe

There really is nothing better than a warm slice of homemade bread with butter and strawberry jam on top. I learned to make this bread recipe when I was 12 and have been making it ever since. The evaporated milk is the secret. It adds the best flavor and that perfectly tender texture.

Don’t let yeast intimidate you, this bread is foolproof. There’s nothing better than a warm loaf of homemade bread with dinner, or sliced for a sandwich at lunch. Once you’ve made this one, try my homemade French bread, artisan bread, sourdough bread, or no knead bread, too.

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“I tried various recipes when I decided to make homemade bread for my family instead of buying it from the store. This one is by far the best! The loaves are soft and fluffy every time. The whole family enjoys it and my kids say it tastes better than store bought. I use regular milk and it turns out perfect.”

Amanda

Ingredients

Homemade bread ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Warm water: The water temperature is key. If it’s too hot, it will kill the yeast. I like to keep it around 105°F.
  • Active dry yeast: You’ll need about 2 1/2 teaspoons for two loaves. Check the expiration date, old yeast won’t rise. This recipe uses commercial yeast, not sourdough starter.
  • Granulated sugar: This adds the perfect sweetness.
  • Butter: The butter adds the perfect flavor.
  • Salt: The salt will bring all the flavors together.
  • Evaporated milk: This is the secret ingredient that really adds the perfect flavor and tenderness. You can substitute with 2% or whole milk if needed.
  • Flour: I’ve made this recipe with bread and all-purpose flour, both will work well. Be careful not to add too much, add slowly at the end.

Variations

How To Make Homemade Bread

Follow these step by step instructions and tips on how to form your homemade bread for best results.

Showing how to make homemade bread recipe in a 6 step collage.
  1. Proof the yeast: Let the yeast bubble up in warm water. You want the yeast mixture to be foamy and dissolved before you add to the flour.
  2. Mix together: Add a little more flour and keep mixing until the dough comes off the edge of the mixer. You know it’s done when your finger no longer sticks to the dough.
  3. First rise: 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 175°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.
  4. Shape the dough: When the dough is ready to be formed, punch the dough and then cut in half to make two loaves on a lightly floured surface. Press the dough down removing any air bubbles and start kneading for a couple minutes. Form a loaf and tuck the ends under.
  5. Second rise: Stick the two loves in bread pans and then let the dough rise until it has doubled in size or formed the perfect size bread.
  6. Bake: Then it’s ready to bake! Bake until golden brown and then butter the tops.
Soft, fluffy homemade bread sliced and ready to serve.

Expert Tips

  • Weather affects the dough: Humidity can make dough sticky. Add flour 1/4 cup at a time until it no longer sticks to the mixer or your finger.
  • Temperature affects the rise: A cool house slows the rise. In winter I warm the oven 2-3 minutes, turn it off, and let the dough rise inside.
  • Use a thermometer: A thermometer takes the guesswork out of the water temp. It should feel like warm bath water, around 105°F.
  • A stand mixer helps: You can knead by hand, but a stand mixer with a dough hook saves real time and effort.
  • Cover with a towel: Use a flour sack towel over the bowl while the dough rises.
  • Bread pans: Makes two loaves, so you’ll need two 8×4″ bread pans. Ceramic, glass, or cast iron work too. For one loaf, halve the ingredients.
  • Bread machine: I haven’t tried it, but readers have had success. Follow your machine’s directions for ingredient order, and adjust for instant yeast. Cut ingredients in half to make one loaf.
Sliced homemade bread spread with butter on a wooden board.

Ways to Use Homemade Bread

Use your bread in some of these favorite recipes!

If you have leftover bread that has gone a little hard, don’t pitch it! It’s perfect for making homemade croutons, breadcrumbs, crockpot stuffing or overnight French toast casserole. It’s a great way to stretch the bread even further.

Freshly baked homemade bread loaf, sliced on cutting board.

Love homemade bread recipes? Try these other favorites such as naan bread, dinner rolls or these easy breadsticks!

More Homemade Bread Recipes

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Sliced homemade bread on a cutting board.

Homemade Bread Recipe

4.97 from 682 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 32 slices (2 loaves)
This is the BEST easy homemade bread recipe that's simple to make with super soft and tender results. A slice of this fluffy white bread is perfect for sandwiches and freezes well.
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Video

Equipment

  • 2 8×4-inch bread pans

Ingredients 

Proofing Yeast

  • 2 ½ teaspoons active dry yeast
  • ½ Tablespoon granulated sugar
  • 2 cups warm water , at 105°F

Bread

  • ¼ cup (57 g) melted butter , plus 1 Tablespoon for brushing on top
  • ¼ cup (50 g) granulated sugar
  • ½ cup (133 g) evaporated milk , or room temp milk
  • 2 teaspoons salt , or 1 Tablespoon kosher salt
  • 6-7 cups (850 g) bread flour , or all-purpose flour
  • 1 Tablespoon butter

For serving: Butter and Jam

Instructions

Proofing the Yeast

  • In a small bowl, add the yeast and sugar. Pour the warm water over the yeast mixture and let it sit 5 to 10 minutes, or until nice and bubbly. If it doesn't foam, toss it and start over. The water was either too hot or the yeast was not fresh (check the expiration date to be sure it isn't old).

Bread

  • In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined.
  • Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined. Add 1 cup flour at a time and stir until combined. After adding a total of 6 cups flour, add 1/4 cup flour at a time until the dough is no longer sticking to the sides. Then knead 3-5 minutes. It’s ready when the dough is soft and no longer sticky.
  • Lightly coat the ball of dough and the sides of the bowl with cooking spray or a little oil to prevent sticking. Cover the bowl with a warm towel. Set by a window and let rise 1 hour, or until doubled in size. When it has risen over the bowl, punch it down, and transfer to a floured surface.
  • Spray 2 8×4-inch bread pans with nonstick cooking spray.
  • Knead the dough 2 to 3 minutes. Cut into 2 equal pieces. Using a rolling pin, roll one piece into a rectangle. Starting at the shorter side, roll the dough up and tuck the ends under. Place into a bread pan. Repeat with the remaining piece.
  • Preheat oven to 375°F and place the rack in the middle of the oven.
  • Let the loaves rise until double in size, about 45 minutes, while oven preheats. Bake 25 to 35 minutes, or until golden on top and cooked through to 185°F in the center. If the tops are browning too fast, tent the top with foil.
  • Remove from the pans to a cooling rack. Brush the tops with butter. Slice once slightly cooled. Enjoy with butter and jam, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Thermometer: A thermometer takes the guesswork out. Water should be around 105°F, and the bread is done at 185°F in the center.
 
Stand mixer: You can knead by hand, but a stand mixer with a dough hook makes it much easier.
 
Milk: If you don’t have evaporated milk you can use whole milk but make sure it is at room temperature.
 
Flour: I prefer to use bread flour for this recipe, but you can definitely use all-purpose flour. If you’d like to use wheat flour, I suggest using my whole wheat bread recipe.
Rising tip: Turn the oven to 175°F. Turn off the oven and let the dough rise in the oven with the door slightly cracked.
Storage: The bread will keep in an airtight container or brown bag on the counter up to 5 days .
Freeze: Let the loaves cool completely then wrap in foil or saran wrap. Place in a freezer bag. Freeze up to 3 months. Thaw the night before serving. 

Nutrition

Calories: 114kcal, Carbohydrates: 19g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 235mg, Potassium: 38mg, Fiber: 1g, Sugar: 2g, Vitamin A: 54IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.