Bread is one of those foods we eat a lot around here—toast in the morning, sandwiches at lunch, and the occasional slice with peanut butter because someone is always hungry. With four kids, it adds up quickly. And the more I started reading ingredient labels, the more uncomfortable I became with how many additives show up in something that’s supposed to be so basic—especially seed oils, which I try hard to avoid.
So I decided it was time to make our bread at home.
This recipe uses just 7 simple, recognizable ingredients, compared to the 12–13 you’ll often find in store-bought loaves. I also use honey instead of sugar, which has a lower glycemic index and feels like a better fit for how we eat as a family. The result is a soft, everyday bread that works just as well for toast and sandwiches as it does fresh with butter—without the unnecessary extras.
Bread is one staple we rely on heavily, so making it a little more nourishing, a little more intentional, feels really great. This recipe yields two full loaves, and it’s pretty easy to throw together.
Simple Homemade Bread
Equipment
- stand mixer with dough hook
- medium bowl for flour & salt & honey
- large bowl for rising
- cloth / beeswax paper for rising
- 2 loaf pans (8.5" x 4.5" or similar size)
Ingredients
- 2 cups warm water
- 1 tablespoon active dry yeast
- ¼ cup sugar or honey (85 grams for honey or 50 grams for sugar)
- 2 teaspoons salt
- 2 tablespoons avocado oil
- 5 – 5½ cups bread flour
- 3 tablespoons softened butter, for greasing loaf pans
Instructions
- Prepare the dough: In the bowl of your stand mixer add yeast, water and a drop or two of honey. Allow to rest for 5-10 minutes, waiting for it to bubble.
- Add remaining honey, salt, oil, and 3 cups of flour. Mix to combine.
- Add another 2 cups flour and mix to combine. With the mixer running add more flour, ¼ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
- Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
- First Rise: Grease a large bowl with oil and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap or beeswax and allow to rise in a warm place, until doubled in size, about 1 ½ hours.
- Butter two loaf pans generously on all sides.
- Divide dough into two equal portions. Shape each ball into long logs and place into greased loaf pans. Note: it will look like the dough isn't big enough to fill out each pan, but trust the process, it'll rise and fill in significantly on the 2nd rise.
- Second rise: Cover pans with a lightweight, dry dish towel. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans.
- Bake: Preheat oven to 350 °F Bake bread for about 30 minutes, or until golden brown on top.
- Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
- Loaves freeze beautifully.