Easy Homemade Bread





Introduction: Easy Homemade Bread

About: http://www.shutterstock.com/g/JLprice3

Easy Fresh Baked Bread

Preheat oven 375 degrees

Prep time: 2 hrs

bake time: 30 minutes

Makes 2 loaves


2 1/4 Cup Warm water

2 Tablespoons Sugar

1 Tablespoon Yeast

1 teaspoon Salt

2 Tablespoons Oil

5 1/2-6 Cup Flour

*butter for the top


Step 1: Yeast & Flour

Add yeast to a large glass bowl and add warm water.

Stir well

Next, add the sugar, salt and oil into bowl. Mix well

Last add the flour. I add about 4 to 5 cups and mix it well before adding the remainder of the flour.

Step 2: Knead & Let Rise

Sprinkle a layer of flour on a surface and lay the dough on top.

Using your hands knead the dough and place back into bowl and let rise for 60 minutes. I knead the dough for about 10 to 15 mins until it reaches a nice consistency.

I usually wet a towel with warm water and place over the top of the bowl.

While the bread is rising I grease the pans with Crisco and set to the side.

After 60 minutes I knead the dough again and then break it into 2 smaller balls of dough and place in greased pan.
Let rise for 30 more minutes in bread pans.

Step 3: Bake

Preheat oven 375 degrees
Bake time: 30 minutes

Preheat oven to 375 degrees

Brush butter on top of dough and place in the oven.

Bake for 30 minutes until top is golden brown.

Remove bread from oven and pan.

Let cool for a few minutes before serving.

Step 4: Mini Loaves With Sauce

I baked 3 loaves of bread and used the last of the dough to make smaller loaves to dip in the sauce.

I hand rolled the dough into 6 smaller loaves.

I placed the bread on my pizza stone/stoneware which I sprinkled with cornmeal.

I used canned sauce and just reheated it in the microwave for dipping sauce.

I also brushed buttered these as they cooked.

2 People Made This Project!


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Please be positive and constructive.




I forgot to add sugar... :( will my bread not rise. This is making me feel sad.... I really wanted home made bread. and I'm out of flour...

This was really easy to make and very good! I'm going to make it again. :)

Is the sugar integral to the recipe or can it be left out?

13 replies

I've successfully used homemade no-sugar-added applesauce as a replacement for sugar in bread recipes.

There are roughly 25 grams of sugar in 2 tablespoons (give or take a gram) and there's roughly that much sugar in a cup of unsweetened applesauce (depends on apple variety, but it's a good ballpark measurement) so it's not too hard to replace.

Instead of using the sugar, warm up a cup of the unsweetened applesauce (homemade or store-bought, your preference) and reduce the warm water in the recipe down to 1 and 1/4 cup, because applesauce is plenty wet. The yeast will eat the natural sugar from the apples, and you don't have to worry about processed sugars in your good, wholesome bread.

Wow--that's great! Thanks!

Sugar is important because it feeds the yeast, making the bread rise and have a good texture. If you don't want to use refined sugar, you could always use honey. That will work too. :)

The yeast mostly feeds on the flour; sugar might only be necessary if you plan on baking with a poolish (kind of a "pre-dough") that is kept in the fridge for days to achieve a more aromatic bread. The sugar is needed there because of the cold temperatures the yeast tends to slow down, so the sugar helps the reproduction in the beginning. But normally you don't need any sugar in the dough.

Honey is a great idea--thanks!

Most of the sugar gets eaten by the yeast. Besides 2 TBSPs for two loaves is only 20 calories of sugar per loaf, half of which is consumed by the yeast. You are getting 100 times that from the carbs in the bread. Make your life simpler, use the sugar, the yeast will thank you. :)

Yeah, but my body won't thank me. It's not about the calories, it's about refined sugar not existing in nature. It's impossible to avoid completely, but I do my best. See, my life is more simple when my diet is, too. But thanks for your opinion.

I'm not sure because I've always use sugar, but the other day when I made these I wondered the same thing. I don't taste the sugar in the bread so I wouldn't think that it would affect it, but I am just a home baker :) If you try it please let me know.

If I find time to try the recipe, I probably will try it without the sugar, as I like to avoid sugar when I can. It's quite a challenge but have been successful enough that I am very sensitive to sweet things now. My tastebuds have changes a lot. Thanks for your reply!

You can leave the sugar out. It may take a little more time to rise. Most of my breads I do not use sugar.

OK, cool--thanks for the reply. Good to know.

There are only 3 things that are required to make a basic bread.

flour, water and yeast. adding things like salt and sugar will change the basic texture, color and taste. It will also take much longer for your bread to proof (rise) using just the flour, water and yeast. The end product will be a more dense and chewy bread with a crumb with many air bubbles through out. Think of a Chibatta or English muffin texture.

Interesting and good to know. Thanks. Maybe I'll try both ways and compare.

Baking is a very exact craft. Often the difference between a lump of "bread" with inferior texture and very little "shelf life" and a bundle of gustatory and olfactoric joy lies in differences of grams.
So measuring vital ingredients such as flour in volume (which can vary 30% and more, weight-wise, see here why: http://www.seriouseats.com/2015/03/how-to-measure-wet-dry-ingredients-for-baking-accurately-best-method.html => tl;dr: Measuring volume for things other than liquids — and even then — is a pretty much futile task to achieve reproducable outcoumes) is doomed to produce mediocre bread.

Furthermore: Yeast can not only feast on sugar; the flour in the dough is more than sufficient. Sugar changes the texture of the final bread. You just might have to wait a little longer. Using this much yeast also changes the taste heavily, and can be hard on the stomach.

Good bread needs care and time. Once you tried a loaf that had more than 12 hours to develop, with as little as 1% yeast in the dough you never want to go back — not only it tastes incredible but also is so much easier to digest and stays fresh much longer. It's not even more work, mostly just more waiting!

This site is a good start to baking better bread, and it has a super-easy recipe!

(I am in no way affiliated with seriouseats.com, i just thing it's an awesome foodblog!)
bake on, everyone.

good night

please indicate quatity of ingredients in grams i dont understand what are T-t-C....

many thanks


2 replies

google will convert measurements for you. Just enter what you need such as "1 cup = ? grams", and it will convert it for you.