Recipe

Easy Yeast Bread

A beginner-friendly homemade bread that rises beautifully, bakes up golden, and slices like a dream for toast and sandwiches.

By Matt Campbell

•

4.8

A single golden loaf of homemade yeast bread cooling on a wire rack on a warm, softly lit kitchen counter

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Yeast bread has a reputation for being fussy, but honestly, it just wants a little warmth, a little time, and a cook who is willing to trust the dough. This loaf is my go-to when I want something cozy and useful, the kind of bread that can handle a fried egg, a thick smear of butter, or a serious sandwich situation.

No fancy flour. No stand mixer required. Just a bowl, a spoon, and the small thrill of watching a shaggy dough turn into something alive.

Flour, yeast, salt, sugar, oil, and a measuring cup of warm water arranged on a tidy kitchen counter in soft natural light

Why It Works

Soft, sliceable crumb: A touch of oil and a simple knead give you that tender, everyday bread texture.
Golden crust: A hot oven gives you that classic color without drying out the inside.
Beginner-proof timing: I give visual cues for each rise so you are not stuck guessing what “doubled” looks like.
Flexible dough: Shape it into a loaf or into rolls when you want dinner bread with minimal drama.

Pairs Well With

Storage Tips

Room temperature: Let the loaf cool completely, then store in a bread bag or zip-top bag for 2 to 3 days. If your kitchen runs humid, keep it loosely wrapped so the crust does not go soft.

Freeze: Slice the loaf, then freeze slices in a freezer bag for up to 3 months. Toast slices straight from frozen. It is the best kind of future-you gift.

Revive day-old bread: For this soft sandwich loaf, warm slices in the toaster, or wrap the loaf in foil and heat at 350°F for 10 to 15 minutes until soft and steamy. The quick water rinse trick is best saved for crustier, leaner loaves.

Slices of homemade bread stacked inside a clear freezer bag on a kitchen counter, ready for freezing

Common Questions

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount. Instant yeast can be mixed right into the dry ingredients. Still, I usually dissolve it in warm water anyway because it is a nice confidence boost to see it get foamy.

What temperature should the water be?

Aim for about 105°F to 115°F. If you do not have a thermometer, it should feel very warm but not hot. If it is hot enough to make you pull your finger away fast, it is too hot and can damage the yeast.

My dough is sticky. Did I mess it up?

Probably not. Slightly sticky dough often bakes up softer. Add flour 1 tablespoon at a time during kneading until the dough is tacky but not gluey. Humidity matters more than people admit.

Why did my bread not rise?

Common culprits: old yeast, water too hot or too cold, a chilly kitchen, or too much flour. Rise times are a range for a reason. In a cool kitchen, the first rise can take up to 90 minutes. For a warmer rise, put the covered bowl in an off oven with the oven light on.

How do I know it is baked through?

The loaf should be deeply golden, sound hollow when tapped on the bottom, and ideally read around 190°F to 195°F in the center for this soft sandwich-style loaf if you have an instant-read thermometer.

A bowl of yeast dough that has doubled in size, covered with slightly foggy plastic wrap on a kitchen counter

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Wooden spoon or dough whisk
Clean kitchen towel or plastic wrap
Loaf pan (9 x 5-inch) or sheet pan for a freeform loaf
Wire cooling rack
Instant-read thermometer (optional but helpful)

The first time I made yeast bread on my own, I kept lifting the towel like I was checking on a sleeping baby. Nothing happened for 20 minutes, and I was convinced I had killed the yeast. Then the dough finally puffed up like it took a deep breath, and I got it. Bread is not complicated, it is just alive. Now I make this loaf when I want the kitchen to feel calm, even if I am doing dishes with flour on my elbows.

Easy Yeast Bread

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 2 hours 20 minutes

Servings 12 slices

Ingredients

1 cup warm water (about 105°F to 115°F)
2 1/4 teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar or honey
2 tablespoons neutral oil (canola, avocado, or light olive oil)
1 1/2 teaspoons kosher salt
3 to 3 1/2 cups all-purpose flour, plus more for kneading (you may not use it all)
1 tablespoon butter (optional, for brushing the warm crust)

Active dry yeast blooming and foaming in a bowl of warm water on a kitchen counter

Instructions

Bloom the yeast. In a large bowl, stir together the warm water, yeast, and sugar. Let sit 5 to 10 minutes, until foamy on top. If nothing happens, your yeast is likely expired or the water was the wrong temp.
Build the dough. Stir in the oil and salt. Add 3 cups flour and mix until a shaggy dough forms. If it is more like a sticky paste and will not hold together, add more flour a little at a time until it starts pulling away from the sides of the bowl. Flour is a range here, because weather is bossy.
Knead. Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes, until smooth and elastic. If it is sticking badly, dust with a little more flour, but keep it modest. You want the dough soft, not stiff.
First rise. Lightly oil the bowl. Add the dough, turn once to coat, then cover. Let rise in a warm spot for 60 to 75 minutes, or until doubled in size. If your kitchen is cool, it may take closer to 90 minutes. Trust the dough more than the clock.
Shape. This recipe makes 1 standard loaf for a 9 x 5-inch pan. Grease the pan. Punch down the dough, then shape into a loaf by patting into a rectangle and rolling up tightly. Pinch the seam closed and place seam-side down in the pan.
Second rise. Cover and let rise again for 30 to 45 minutes. For a loaf pan, you are looking for the dough to crown about 1 inch above the rim. For a freeform loaf, it should look noticeably puffy and hold a gentle fingerprint when you press the side. Meanwhile, heat the oven to 375°F.
Bake. Bake for 28 to 34 minutes, until deeply golden.
If you want a slightly crisper crust, you can create steam: place a small metal pan on the lower rack during preheat, then carefully pour in a splash of hot water right after the bread goes in. Use an old pan, pour slowly, and keep your face and hands back. Never use glass for this.
Cool, then slice. Remove from the pan and cool on a rack for at least 45 minutes before slicing. If you cut too early, the crumb can turn gummy. Brush with butter while warm if you want a softer, shinier crust.
Optional: make rolls instead. After the first rise, divide the dough into 12 equal pieces, tuck into smooth balls, and place in a greased 9 x 13-inch pan (or on a sheet pan). Cover and rise 20 to 30 minutes, until puffy. Bake at 375°F for 15 to 18 minutes, until golden.