How to Make Simple Homemade Bread: Quick and Easy Recipe

You know those (amazing) people who have their sourdough game on lock? You won’t find that here. I accidentally killed my starter after two weeks (sorry, Austin!).

Bread - specifically homemade bread - is the ultimate act of love, home and comfort for me. I grew up in a family that expressed love through feeding each other. Countless hours were spent in the kitchen making the food of my grandma’s homeland - Presa Germany.

My most clear memories, and what I would run to first was always her rye bread. She would make many loaves each week, for family and church and to have around the house. The smell of rising bread always hung in the air. Grandma would hand knead her bread - losing every diamond in her wedding ring in the process.

The bread process can seem super daunting, but I promise it doesn’t have to be. I make this recipe at least once a week, and have stopped buying bread at the store.

Follow along for Quick Easy Beginners Bread that can be adapted in so many ways!

Detailed Instructions Step One: Make sure that you're working in a warm kitchen. This doesn't mean you need to turn up the heat in your house, but if it's an awesome, crisp fall morning and you'd normally have the kitchen window open, you'll want to leave it closed. We need our dough to stay warm until it goes into the oven.

Step Two: Combine the salt, sugar, yeast, olive oil, and water in a medium bowl. Let the ingredients sit for about 20 seconds, then gently stir to combine.

Note on the water: It took me some trial and error to get my water temp right. I'd always been told to use a thermometer for the water temperature, but that feels like way too much work. I often start my water running while I'm combining my other ingredients. It should be very warm to the touch, but not scalding. If you get it too hot (think boiling/near boiling), it kills the yeast and it won't rise. If you get it too cold, the yeast won't bloom (think about the wrist-test they do for bottles after heating them—that's too cold).

Step Three: Let your water mixture sit for about 10 minutes until the yeast blooms.

Step Four: Measure your flour into your stand mixer bowl (if using). It's important with this recipe to level your cups of flour, or your dough will not come together correctly. Make sure you have your kneading attachment on.

Not using a stand mixer? That's totally okay! It just takes a little more time and muscle. You can add your flour to a large bowl.

Step Five: Combine your water mixture with the flour and start your stand mixer on speed 2, working your way up to 4 or 6, depending on what your dough needs.

If you're not using a stand mixer, combine and stir the flour and water together until you can no longer stir.

Step Six: Knead the dough (by hand or machine) until it comes together in a smooth-ish ball. The dough should still be slightly stretchy but not elastic. If you're using a mixer, it typically takes 2-3 minutes. By hand, it takes roughly 10 minutes.

Step Seven: Leave your dough ball in a warm place in your kitchen, lightly cover it with a towel, and let it rise. Don't remove the towel until you're ready for the next steps. Your dough should double in size. This took me about 40 minutes, but when my kitchen is a little colder, it takes closer to 60 minutes. Step Eight: Preheat your oven to 400 degrees. Get a bread pan lined with parchment paper.

Step Nine: When your dough is ready, transfer it in a rolled log shape to fill your bread pan. Put it in the oven. Step Ten: Throw 6-10 ice cubes in the bottom of your oven and close the door quickly. OR put them in a small pie dish under your bread. We want to shut the door quickly so we keep the steam in the oven. This helps our bread get nice and crusty on the outside. Step Eleven: Bake for 30-35 minutes. Your bread should be golden brown on top. Step Twelve: Take the bread out of your oven and pan. Transfer it to a cooling rack. STORING: I typically leave our bread out on a plate, sometimes covered with a tea towel (After it has completely cooled, don't cover it or store in any way before that!) until I first cut it. After I cut it, I'll often wrap it in a tea towel or put it in a plastic bag. This bread does well on the counter for 3-5 days (depending conditions). VARIATIONS: I love to switch this bread's flavor up by adding in a few teaspoons or tablespoons or different seasonings. Try: Rosemary Thyme Garlic Garlic, Onion & Smoked Paprika Cinnamon