Homemade Easy Yeast Bread Recipe

This easy yeast bread recipe is fantastic for all levels, including beginning bakers. With straightforward step-by-step instructions and minimal ingredients, you will bake two soft, golden-brown loaves that are perfect for every occasion!

Nothing is better than homemade bread that is fresh out of the oven. This simple easy yeast bread recipe makes two loaves of soft and fluffy bread with a gentle flavor. It is perfect for any occasion, from breakfast toast, sandwich bread to holiday dinner bread.

If you are new to bread making, this is the perfect recipe to get you started. All you need is five simple ingredients. Below are step-by-step instructions with pictures, walking you through each stage in detail!

Types of Yeast

Yeast is a fungus that can convert sugar into alcohol and carbon dioxide. What does that mean? Yeast is a live culture. So, if your yeast has been around for ages, you probably need to run to the store and buy a new packet before making this recipe. Before you buy yeast, it is helpful to know the difference between the two most common types sold at the grocery store: active dry yeast and instant yeast.

1. Active Dry Yeast: This is one of the most common forms of yeast used in bread making. It is dormant and needs to be rehydrated in warm water (usually between 105°F to 115°F or 40°C to 46°C) before being mixed with the flour and other ingredients. Active dry yeast is sold in most grocery stores in packets. When opening, use caution not to spill the granules.
2. Instant Yeast: Also known as rapid-rise yeast or quick-rise yeast, this type of yeast does not require rehydration in water before use. It can be added directly to the dry ingredients. Instant yeast is finer in texture and works faster than active dry yeast.

Active dry and instant yeast is sold in jars or packets. The amount of yeast in one packet is 2 and 1/4 teaspoons.

Easy Yeast Bread Instructions

Step One: Activate the yeast

Combine the warm water, sugar, and salt in a large mixing bowl. Sprinkle the yeast over the top of the water and let sit for 7-10 minutes until foamy.

Step Two: Mix the dough

Add the flour to the bowl with the activated yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Step Three: Knead

By Hand:

1. Lightly oil or flour a clean work surface.
2. Turn the dough onto the work surface and knead until the dough is smooth and elastic about 10 minutes. To knead, form the dough into a rough ball and push it away from you with the heel of your hand. Fold the dough back over itself, turn it 90 degrees, and repeat until it is smooth and elastic.

By Stand Mixer:

1. Attach the dough hook to your stand mixer.
2. Add the dough to the mixer bowl and knead on low-medium speed for 7-10 minutes, or until the dough forms a ball on the dough hook and pulls away from the sides of the bowl.

Step Four: First Rise

1. Place the dough in a lightly oiled bowl.
2. Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1 hour or until doubled in size.

Step Five: Shape the Dough

1. Line a baking sheet with parchment paper. Sprinkle with cornmeal, if desired.
2. Gently punch down the dough to release air bubbles.
3. Divide the dough in half. Shape each half into a loaf or boule.
4. Place the loaves on the prepared baking sheet.
5. Cover the loaves with lightly greased plastic wrap and let rise for 45 minutes.

Step Six: Slash and preheat the oven

1. Preheat the oven to 450°F (230°C).
2. Use a sharp knife to make 3-4 shallow slashes on top of each loaf.
3. Bring 1-2 cups of water to a boil in a roasting pan, cast iron pan, or other oven-safe container.

Step Seven: Bake

1. Carefully place the boiling water pan on the preheated oven’s bottom rack.
2. Place the baking sheet with the loaves on the rack above the water.
3. Bake for 20-25 minutes or until the crust is golden brown. The loaves are done baking when tapped on the bottom, and there is a hollow sound.

How to Shape Bread

Shaping Baguette

Preparation:

1. Gently pat the dough into a rectangular shape, about 10 inches long and 8 inches wide.

Folding:

1. Grab two corners of the same side of the rectangle and lift. Fold it inwards towards the center of the rectangle, about 1/3 of the way, pressing gently to seal the seam.
2. Repeat the folding process with the other side of the rectangle.
3. Gently tuck the sides of the dough inwards to create a smooth, rectangular shape.

Rolling:

1. Using a cupped hand, start rolling the dough forward and backward, applying even pressure to elongate it into a baguette shape.
2. Continue rolling until the baguette reaches the desired length, approximately 24 inches long.
3. The baguette should taper slightly from the middle towards the ends.

Boule (Round Loaf) Shape Instructions

Preparation:

1. Gently gather the dough into a loose ball, ensuring no sharp edges or corners.

Rounding:

1. Rotate the dough in your hands, using your palms and fingers to smooth out the surface and create a round shape.
2. Continue rotating and shaping the dough until it forms a taut, evenly rounded ball.
3. The boule should have a smooth, seamless surface.

Frequently Asked Questions

Storing Instructions

Baked Bread Storage

• Room temperature: Place the cooled bread in an airtight container and store it on the counter for up to three days. The crust will soften slightly over time.
• Refrigerator: Place the cooled bread in an airtight container and store it in the refrigerator for up to five days. The bread will be firmer when chilled.

Dough Storage

• Refrigerator: If you plan on baking the bread later, follow the instructions until the first rise. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate for up to one day. When ready to bake, remove the dough from the refrigerator and let it come to room temperature (2-3 hours). Once at room temperature, punch down the dough and follow the instructions from step 3 (shape and second rise).
• Freezer: Follow the instructions through shaping before the second rise. Wrap the shaped dough tightly in plastic wrap and place it in an airtight container. Freeze for up to three months. To thaw, place the frozen dough in the refrigerator overnight. Then, let it sit at room temperature for 2-3 hours to complete the second rise. Continue with the instructions starting at step 4 (bake).