Easy Homemade Bread Recipe
This easy Homemade Bread Recipe uses a plastic ziplock bag to make perfect, extra soft, white sandwich bread every time. It is so simple to make, even the kids will love helping!
An Easy Homemade Bread Recipe
Let’s be honest – fresh baked bread has a smell that can win over just about anyone’s grumbling stomach! With more time on their hands, many people have taken to making more homemade foods during these crazy times. Fresh home, baked bread has been one recipe that many people have had their hand in. However, you need the right recipe to make it happen!
With this simple recipe for easy homemade bread in a bag, you will be wondering why you haven’t made bread at home before! This recipe is so easy, that even my kids love to help with making it. We used this perfect homemade bread recipe to make the best PB&J sandwiches and now it’s a staple we have been making every week.
What Equipment Do I Need?
- gallon size resealable plastic bag
- rolling pin
- loaf pan
- tea towel (or a thin/light weight kitchen towel)
- thermometer
This is an easy bread recipe that doesn’t require any fancy or massive equipment – no need for a stand mixer with special attachments! This just requires a few basic ingredients and a resealable gallon plastic bag.
You will also need a place to roll out the dough, like on your counter top or a cutting board. And lastly, you will need a thermometer, I use a candy thermometer that clips to the side of the pan, to make sure you heat your milk and oil to the correct temperature.
Homemade Bread Ingredients
- all-purpose flour
- fast acting dry yeast
- granulated sugar
- salt
- whole milk
- vegetable oil
This easy bread recipe uses milk instead of water. The fat in the milk makes the bread more tender and I think it gives the bread a better flavor than using just water. However, if you only have water, you can use it instead.
Lastly, this recipe uses fast acting dry yeast. Your yeast will need to be fresh, because the recipe below does not call for proofing the yeast. You add it straight from the package to keep things easy.
How to make homemade bread
1. In a 1-gallon resealable plastic bag, combine yeast, sugar, salt and 1 cup of flour. Seal bag and shake to combine.
2. In a small saucepan, heat the milk and oil over medium-high heat, until it reaches 120°F to 130°F degrees. It should NOT boil – you can touch the liquid at this point, but it should be warm to the touch. You do not want to kill the yeast with too hot of liquid.
3. Open the zip-top bag and pour the warmed milk and oil into the bag. Reseal the bag and use your hands to work the bag to combine the ingredients.
4. Add the flour, about ½ cup at a time, working the bag with your hands between each addition, until a soft dough forms and pulls away from the sides of the bag.
5. Sprinkle a clean countertop generously with extra flour and remove the dough from the bag. Knead the dough on the counter for 5 minutes, with your hands. Add additional flour as you knead, just until the dough is smooth and elastic.
6. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
7. Using a rolling pin, roll the dough into a 12×7-inch rectangle. Beginning from one short end, roll the dough up tightly into a log.
8. Place the dough into a 8.5 x 4.4 inch loaf pan that has been greased with non-stick cooking spray. Cover with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 hour.
9. Bake the bread at 375°F for 30 minutes or until done. Cool the bread for 5 minutes in the pan, then remove and cool completely on a wire cooling rack.
Why is this the best homemade bread recipe?
This bread recipe is my favorite because it makes one beautiful soft loaf of bread, has very little clean up, uses no extra supplies or machines and is easy enough my kids can make it almost all on their own. Just wipe down the counters and you’re practically done!
Besides that, this bread recipe uses milk instead of water. The fat in the milk makes the bread more tender and I think it is a better flavor than using just water. Milk also has natural sugar in it, which helps the yeast grow and makes the bread a perfect after school snack bread – tasty, warm and homemade!
Tips for making the best homemade bread
- Use whole milk instead of water. As I mentioned, the fat in the milk makes the bread more tender and gives it a better overall flavor.
- Make sure your yeast is fresh. This bread recipe does not call for proofing the yeast. You add it straight from the package, so your yeast needs to be fresh.
- While it is still warm, allow a tablespoon of butter to melt over the top of the crust. Do this before cutting the homemade bread and you will barely need any butter when you slice into it! It will absorb a little and the taste goes a long way.
Can I make this bread ahead?
Yes! Of course you can! If you want to double or triple this recipe to have leftovers, you can store the leftover bread in an airtight container for up to 3 days on the counter. If you store it in the refrigerator instead, it will stay fresh a little bit longer.
Alternatively, you can freeze it! Wrapt the bread airtight with saran wrap and then place in a freezer friendly ziploc bag. Freeze for up to a month. Thaw by placing on the counter at room temperature.
Warm homemade bread is definitely a comfort food for many! Whether you’re wanting a nice slice of bread to go with dinner, or something to welcome in visitors, this easy bread recipe doesn’t require a lot of work and creates perfect soft sandwich bread without a bread maker!
Easy Homemade Bread
This easy Homemade Bread Recipe uses a plastic ziplock bag to make perfect, extra soft, white sandwich bread every time. It is so simple to make, even the kids will love helping!
Ingredients
- 2 ½ to 3 cups all-purpose flour
- 1 envelope (.25 ounce or 2 ½ teaspoons) fast acting dry yeast
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 3 tablespoons vegetable oil
Instructions
- In a 1-gallon resealable plastic bag, combine yeast, sugar, salt and 1 cup of flour. Seal bag and shake to combine.
- In a small saucepan, heat the milk and oil over medium-high heat, until it reaches 120°F to 130°F degrees. It should NOT boil – you can touch the liquid at this point, but it should be warm to the touch. You do not want to kill the yeast with too hot of liquid.
- Open the zip-top bag and pour the warmed milk and oil into the bag. Reseal the bag and use your hands to work the bag to combine the ingredients.
- Add the flour, about ½ cup at a time, working the bag with your hands between each addition, until a soft dough forms and pulls away from the sides of the bag.
- Sprinkle a clean countertop generously with extra flour and remove the dough from the bag. Knead the dough on the counter for 5 minutes, with your hands. Add additional flour as you knead, just until the dough is smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
- Using a rolling pin, roll the dough into a 12x7-inch rectangle. Beginning from one short end, roll the dough up tightly into a log.
- Place the dough into a 8.5 x 4.4 inch loaf pan that has been greased with non-stick cooking spray. Cover with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 hour.
- Bake the bread at 375°F for 30 minutes or until done. Cool the bread for 5 minutes in the pan, then remove and cool completely on a wire cooling rack.
Notes
This recipe uses fast acting dry yeast. Your yeast will need to be fresh, because the recipe below does not call for proofing the yeast and will not rise properly if your yeast is old.
Nutrition Information:
Yield: 14 servings Serving Size: 1 servingAmount Per Serving: Calories: 291Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 160mgCarbohydrates: 55gFiber: 2gSugar: 4gProtein: 8g
How many carbs per slice?
If you slice it into 14 slices, each slice will have 55g of carbs. You can see the full nutrition information right below the recipe. Thanks!
I hesitate to ask, because I like the ingredients, but have you ever made it without the bag? I’ll pass on it if you’d advise against just doing it by hand. Just wondered.
Hi Susan! You can use a bowl, it’s more messy, but can be done that way!
The text and the recipe don’t match. Seems to be extra steps in recipe that looks more complex than the text. Also, the recipe doesn’t say to put it back into the bag. Please make clear which one we are supposed to Follow.
Thank you Diana for catching that typo! It has been corrected! 🙂
This looks so great! Could it by chance be modified with 2% milk? That’s all we have and was curious of the impact.
Yes! You can even make it with water. Whole milk is best for the milk fat for flavor, but 2% will be good too!
Wonderful recipe. Can I substitute the same with wheat flour. Love from India
Hi Meena! I would recommend you do 50/50 combo with all purpose and wheat flour.
I’m still learning how to make bread – but I want to ask if heavy whipping cream can be used instead of whole milk in this recipe?
Hi Beverly! Heavy cream will not work in this recipe, you could use milk (or almond milk, coconut milk, etc) or even water. But heavy cream will not produce a good loaf of bread. Hope this helps!
just made it it’s really good i used 2% milk
So glad to hear it Diana!
This looks like a good recipe, but you need to look at & correct your directions on the printable direction sheet. The first directions are missing & then the part about adding flour & needing is repeated.
THANK YOU for catching that error! It has been updated! 🙂
What non dairy milk would you recommend instead of whole milk? Soy? Oat?
You can use water instead! This recipe is traditionally made with water.
This bread is so yummy, it turned out amazing! This turned out better and way softer than bread I make with my bread maker. The loaf is on the small side but that actually works perfectly for my family. It baked so beautifully (just like your sample one) I wish I could post a picture here but it won’t let me! Thanks for sharing this method!
So glad you enjoyed it Allie! I am working on getting a site redesign that will allow readers to share photos of their recipes!! 🙂
Can I use whole wheat flour
Yes, but I would recommend doing 50/50 of whole wheat flour and all purpose flour!
I’ve been making bread for several years and this is as good as any I’ve ever made. I didn’t use the bag, just a bowl and wooden spoon. So easy and excellent texture.
Glad you enjoyed it Wilda!