Grandma’s Homemade Bread

Few things are as comforting as the smell of freshly baked bread wafting through the house. Grandma’s Homemade Bread is a classic recipe that’s simple enough for beginners yet yields bakery-quality loaves every time. Soft, tender, and perfect for sandwiches, toast, or slathering with butter, this recipe is a must-have for any home baker.

Ingredients:

• 2 cups warm water (110°F/45°C)
• ½ cup white sugar
• 1½ tablespoons active dry yeast
• 1½ teaspoons salt
• ¼ cup vegetable oil
• 5-6 cups all-purpose flour or bread flour

Instructions:

1. Activate the Yeast: In a large bowl or stand mixer, dissolve 2 tablespoons of the sugar in the warm water. Stir in the yeast and let it sit for about 5 minutes until the mixture becomes creamy and foamy. This step ensures your yeast is active.
2. Combine Wet Ingredients: Add the remaining sugar, salt, and oil to the yeast mixture. Mix well using a rubber scraper or the dough hook attachment of your stand mixer.
3. Incorporate the Flour: Gradually add the flour, one cup at a time. Reserve the last cup and add it only if needed. The dough should clean the sides of the bowl but still stick slightly to the bottom, forming a small circle about the size of a quarter. Stop adding flour once the dough reaches this consistency.
4. Knead the Dough: Knead the dough for 7 minutes, either by hand on a floured surface or in the stand mixer using the dough hook attachment. Set a timer to ensure a thorough knead, which is essential for a good rise.
5. First Rise: Place the kneaded dough into a well-oiled bowl, turning it to coat the surface lightly. Cover the bowl with a damp cloth and let the dough rise in a warm spot until it doubles in size, about 1 hour.
6. Shape the Loaves: Punch the dough down and knead for 1 minute. Divide the dough in half and shape each half into a loaf. Place the loaves into two greased 9×5-inch loaf pans.
7. Second Rise: Cover the pans and let the dough rise for about 30 minutes, or until it rises 1 inch above the edge of the pans.
8. Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 30-40 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.
9. Cool and Enjoy: Remove the loaves from the pans and cool on a wire rack. Brush the tops with butter for a soft, shiny finish. Slice and enjoy warm or at room temperature.

Notes:

• Storage: Store the bread in an airtight container or wrapped tightly in plastic wrap for up to 3 days. For longer storage, freeze the loaves and thaw as needed.
• Versatility: This recipe works well with whole wheat flour or can be enhanced with add-ins like seeds, herbs, or cheese for extra flavor.

Grandma’s Homemade Bread is more than just a recipe—it’s a tradition of love and care baked into every loaf. Whether you’re making it for a special occasion or an everyday treat, this bread is sure to bring joy to your table.

Check out my Brownie Mason Jar Mix or M&M Mason Jar Cookies for more inspiration.

Grandma’s Homemade Bread

Grandma’s Homemade Bread is a simple, foolproof recipe that yields soft, golden loaves perfect for any occasion. With just a few basic ingredients and a little patience, you can enjoy the comforting aroma and taste of freshly baked bread straight from your kitchen.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups warm water 110° F/45° C
• ½ cup white sugar
• 1 ½ TBSP active dry yeast
• 1 ½ tsp salt
• ¼ cup vegetable oil
• 5-6 cups flour all-purpose flour OR bread flour

Instructions

 

• In a large bowl, or a stand mixer, dissolve 2 TBSP of the sugar in the warm water. I just combine the two and whisk slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
• Add in remaining sugar, salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.
• Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.
• Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
• Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!