Grandma’s Perfect Homemade Bread

Grandma’s perfect homemade bread is the kind of recipe that brings warmth, comfort, and nostalgia to the kitchen. With a golden crust and soft, pillowy center, it’s the kind of bread I love baking when I want something homemade, wholesome, and deeply satisfying. Whether I slice it warm with butter, toast it for breakfast, or use it for sandwiches, this bread always delivers.

Why You’ll Love This Recipe

I love this bread because it’s simple, reliable, and made with love—just like Grandma used to make. It uses basic ingredients I always have on hand, and the process is straightforward even if I’m new to baking. The dough is forgiving, the rise is predictable, and the flavor is unbeatable. It fills my kitchen with that irresistible fresh-baked aroma, and each loaf comes out perfectly tender with just the right chew.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose or bread flour

• Warm water

• Active dry yeast

• Granulated sugar

• Salt

• Unsalted butter or oil (melted)

Directions

1. I begin by dissolving the yeast and sugar in warm water and letting it sit for about 5–10 minutes, until it’s frothy.

2. In a large mixing bowl, I combine the flour and salt, then pour in the yeast mixture and melted butter.

3. I mix everything together until a rough dough forms, then knead it on a floured surface for about 8–10 minutes until smooth and elastic.

4. I place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

5. Once risen, I punch the dough down and shape it into a loaf, then place it into a greased loaf pan.

6. I cover it again and let it rise for another 30–45 minutes, until it reaches just above the edge of the pan.

7. I preheat the oven to 350°F (175°C) and bake the bread for 30–35 minutes, or until it’s golden brown and sounds hollow when tapped.

8. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

This recipe yields one standard loaf, which gives me about 12 slices depending on thickness. It takes roughly 2.5 to 3 hours total—15 minutes of active prep, 1.5 to 2 hours of rise time, and 30–35 minutes of baking. It’s a relaxing weekend project or a rewarding midweek bake when I have a little extra time.

Variations

Sometimes I like to give this classic recipe a twist:

• Swap half the all-purpose flour for whole wheat flour for a heartier loaf.

• Add seeds like sunflower, flax, or chia to the dough for extra nutrition and crunch.

• Mix in shredded cheese, garlic, or herbs for a savory variation.

• Brush the top with melted butter right after baking for a soft, shiny crust.

storage/reheating

I store the cooled bread in a bread box or tightly wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, I slice the loaf and freeze it in a zip-top bag. When I want a slice, I just pop it straight into the toaster. If the bread feels a bit stale, I warm it in the oven at 300°F (150°C) for about 10 minutes to bring it back to life.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can. I just skip the proofing step and mix the instant yeast directly with the dry ingredients, then continue with the recipe as usual.

How do I know if my dough has risen enough?

I gently press a finger into the dough—if the indentation springs back slowly and partially, it’s ready. If it springs back too quickly, it needs more time.

Why is my bread dense and heavy?

Usually, that happens if I didn’t knead the dough enough or if the yeast didn’t activate properly. I always make sure the water is warm, not hot, and I knead until the dough is smooth and stretchy.

Can I double the recipe?

Yes, I often double it to make two loaves. I just divide the dough in half after the first rise and bake in separate pans.

Can I use a stand mixer?

Absolutely. I use the dough hook attachment and knead on medium speed for about 6–8 minutes until the dough is smooth.

Conclusion

Grandma’s perfect homemade bread is everything I want in a classic loaf—simple, warm, and made with care. It’s the kind of recipe I come back to again and again, whether I’m baking for family or just enjoying the peaceful process of kneading and rising. The smell, the taste, and the comfort it brings make this bread a true kitchen staple in my home.