Grandma’s Perfect Homemade Bread is everything I want in a classic loaf—soft, fluffy, and beautifully golden with that nostalgic aroma that fills the whole kitchen. Made with simple ingredients and plenty of love, this recipe brings back warm memories and delivers comforting slices every single time.
Why You’ll Love This Recipe
I love how reliable and versatile this bread recipe is. It’s soft enough for sandwiches, sturdy enough for toast, and so delicious I often enjoy a slice with just a bit of butter. There’s nothing overly complicated here—just real ingredients and a process that works. It’s the kind of recipe I keep coming back to whenever I want to bake something from the heart.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour or bread flour
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Warm water
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Active dry yeast
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Granulated sugar
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Salt
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Vegetable oil or melted butter
directions
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I start by dissolving the sugar in warm water, then sprinkle in the yeast. I let it sit for about 5–10 minutes until it gets foamy—this tells me the yeast is active.
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In a large bowl, I mix in the salt and oil, then gradually add flour, stirring until a dough begins to form.
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I knead the dough on a floured surface for about 8–10 minutes until it’s smooth and elastic.
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I place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
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I punch the dough down, shape it into a loaf, and place it in a greased loaf pan.
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I let it rise again for about 30–40 minutes until it’s puffed up and just above the pan edge.
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I bake it in a preheated oven at 350°F (175°C) for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
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I let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.
Servings and timing
This recipe makes 1 standard loaf, about 10–12 slices.
Prep time: 15 minutes
Rise time: 1 hour 40 minutes
Bake time: 30–35 minutes
Total time: around 2 hours 30 minutes
Variations
Sometimes I add a spoonful of honey for a touch of sweetness, or mix in herbs like rosemary and thyme for a savory version. I’ve also tried using half whole wheat flour for a nuttier taste. For a softer crust, I brush the top with melted butter right after baking. Adding oats or seeds on top before baking gives the loaf a lovely texture and appearance.
storage/reheating
I store the bread at room temperature, wrapped in a clean kitchen towel or in a bread box, for up to 3 days. For longer storage, I slice and freeze it in a zip-top bag—it keeps well for up to 2 months. When I want a slice, I toast it straight from the freezer or let it thaw at room temperature. To reheat, I warm a slice in the oven or toaster just until it’s soft and warm again.
FAQs
Why didn’t my dough rise?
If my dough doesn’t rise, it’s usually due to inactive yeast or the water being too hot or too cold. I always make sure the water is warm—not hot—and that my yeast isn’t expired.
Can I use instant yeast instead?
Yes, I sometimes use instant yeast and skip the proofing step. I mix it directly with the dry ingredients and it works just as well.
How do I know when the bread is done baking?
I tap the top of the loaf—if it sounds hollow, it’s done. I also look for a golden brown color and sometimes use a thermometer to check for an internal temp of about 190°F (88°C).
Can I make rolls instead of a loaf?
Absolutely. I divide the dough into smaller pieces, shape them into rolls, and bake them at 375°F (190°C) for about 15–20 minutes or until golden.
What’s the best flour to use?
I usually use all-purpose flour, but bread flour gives it a bit more chew and structure. Both work beautifully depending on the texture I want.
Conclusion
Grandma’s Perfect Homemade Bread is a recipe that brings joy in every slice. I love how simple the process is, and how comforting the results are. Whether I’m making it for a weekend breakfast, a hearty sandwich, or just for the pleasure of baking something from scratch, this bread never lets me down.
Print
Grandma’s Perfect Homemade Bread
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Grandma’s Perfect Homemade Bread is a soft, fluffy, and golden loaf that’s simple to make and perfect for sandwiches, toast, or enjoying warm with butter.
Ingredients
- 3 1/2 to 4 cups all-purpose flour or bread flour
- 1 1/2 cups warm water (110°F/45°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil or melted butter
Instructions
- Dissolve the sugar in warm water, then sprinkle in the yeast and let sit for 5–10 minutes until foamy.
- In a large bowl, mix in salt and oil, then gradually add flour, stirring until a dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
- Let the dough rise again for 30–40 minutes until puffed and just above the pan edge.
- Bake in a preheated oven at 350°F (175°C) for 30–35 minutes until golden brown and sounds hollow when tapped.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add honey for a slightly sweeter loaf.
- Mix in herbs for a savory twist.
- Use half whole wheat flour for a nuttier flavor.
- Brush top with melted butter for a soft crust.
- Sprinkle oats or seeds on top for added texture.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 190mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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