Homemade Bread Recipe with Fluffy Crumb

Hey There, Let’s Bake Some Bread (That’s Actually Fluffy)

So, here’s the deal: I don’t always bake bread, but when I do, it’s usually because it’s raining, I’ve run out of patience for store-bought loaves, or my kids ask (very loudly) for “the soft bread, not the crusty one, Mom!” One time, I got distracted by the neighbor’s cat parading on the fence and left the dough to rise for twice as long—oddly enough, the bread that day was incredible. Go figure. Anyway, this is the homemade bread recipe with fluffy crumb I keep coming back to. You don’t need any fancy gadgets or an advanced degree in bread-ology—just a bit of time, some basic stuff, and, ideally, a sense of humor for when things go wonky (which they sometimes do).

Why You'll Love This (Or Why I Keep Making It)

I make this when I want the house to smell like a French bakery, or when I’m feeling particularly nostalgic for my gran’s kitchen. My family goes absolutely bonkers for this bread because it’s soft in the middle and makes the best toast (slather it with butter, or, you know, peanut butter if you’re feeling wild). It’s basically my fallback when I need to impress visitors without too much actual effort.

(I used to curse at sticky dough, but, honestly, now I just slap flour everywhere and hope for the best. Life’s too short to stress over a little mess.)

What You Need: Ingredients (With Options!)

• 3 and ¼ cups (400g) all-purpose flour (I sometimes swap in bread flour if I’m feeling fancy, but regular stuff works just fine)
• 2 teaspoons instant yeast, or 1 packet (Active dry yeast is okay—just proof it first. My gran swore by Red Star, but really, any yeast within arm’s reach will do)
• 1 and ¼ cups (300ml) warm water—not hot, just a bit warmer than a baby’s bath (and yes, I’ve used cold water in a pinch; it just takes longer)
• 2 tablespoons sugar (or honey, if you’re feeling posh)
• 2 tablespoons olive oil (but I’ve used melted butter, and once, in a panic, sunflower oil—couldn’t taste the difference)
• 1 and ½ teaspoons salt (sometimes I go a bit heavy-handed here, especially if I’m craving that salty bite)

How To Make This Fluffy Bread (In My Real Kitchen)

1. Mix it up. In a big bowl—bigger than you think you need—toss in the flour, yeast, sugar, and salt. Give it a quick swirl with your hand or a wooden spoon (I always lose my wooden spoon and end up using a spatula; works fine).
2. Add the liquids. Pour in the warm water and olive oil. Stir it around until you get a sticky, slightly shaggy dough. Don’t panic if it looks like a hot mess; that’s normal. Actually, it always looks a bit weird at this stage.
3. Knead (or don’t stress about it). Tip the dough onto a floured surface and knead for around 8 minutes (set a podcast, trust me). If you’re lazy like me, you can just fold the dough over itself in the bowl a dozen times. It should be smooth-ish, but if it’s sticking to everything, sprinkle a bit more flour.
4. Let it rise. Plop the dough in a lightly oiled bowl, cover with a tea towel (or clingfilm if you’re posh), and leave it somewhere warm for about an hour, or until doubled. Sometimes I use the oven set to ‘off’ with the light on; sometimes I just stick it near the radiator. Either way, just don’t forget about it (like I do, all the time).
5. Shape it up. Punch it down—this part is weirdly satisfying—then shape the dough into a log and pop it into a greased loaf pan. Or, if you can’t find your loaf pan, any oven-proof dish that vaguely resembles a rectangle (I’ve used a cake tin, no shame).
6. Final rise. Cover again, and let it puff up for 30-40 minutes. Don’t expect a skyscraper; just a nice dome.
7. Bake! Into a preheated oven at 375°F (190°C) for about 30-35 minutes. I usually sneak a look at 25, in case it’s browning too fast. Give it a knock—if it sounds hollow, it’s done. If not, shove it back in for 5 minutes (I do this more than I care to admit).
8. Cool. Let it cool before slicing. Or don’t, if you’re impatient. I won’t judge.

Notes (AKA Things I Wish I’d Known Sooner)

• Sometimes my dough rises like a champ, sometimes it sulks and barely doubles. Honestly, it’s usually the room temp. If it’s cold, just leave it longer.
• If you forget the sugar, the bread will still work, it’s just less soft and a bit bland (ask me how I know...)
• I think this bread tastes even better toasted the next day, but it rarely lasts that long.
• Once, I tried skipping the second rise to save time—it came out dense as a brick. Don’t do that.

Variations (Some Winners, One Epic Fail)

• Swap in half whole wheat flour for a heartier crumb (it’s still fluffy, but a bit more “nutty”)
• Toss in a handful of chopped herbs or shredded cheese before the final rise—chives are especially lush
• I tried mixing in dried cranberries and walnuts once; the loaf was...well, let’s just say my kids politely picked around the cranberries (sigh)
• Top with sesame or poppy seeds before baking for extra crunch

Equipment (Or Workarounds If You’re Missing Stuff)

You should use a loaf pan, but honestly, I’ve baked this on a baking sheet as a round “rustic” loaf. If you don’t have a stand mixer, your hands are fine (and you get to call it an arm workout). I use this King Arthur loaf pan, but any oven-safe pan will do in a pinch.

How to Store It (Not That It Lasts Long)

Once cooled, wrap the bread in a tea towel or pop it in a breadbox. If you actually have leftovers, it keeps on the counter for 2-3 days (though honestly, in my house, it’s gone within 24 hours). For longer storage, slice and freeze; toast straight from frozen and it’s almost as good as fresh.

Serving Suggestions (And How We Eat It)

Warm, with salted butter, is my top pick. But my family loves it as the base for grilled cheese, or torn up into chunky croutons for soup. Sundays call for thick slices with homemade jam and a massive mug of tea—proper comfort food, if you ask me.

Lessons From (Occasional) Mistakes: Pro Tips

• I once tried rushing the first rise—bread came out weirdly flat. Patience actually pays off here.
• Don’t slice while piping hot, unless you like squished bread (I still do it, though...)
• If the top is browning way too fast, cover with foil for the last 10 minutes. Learned this the crunchy way.

Questions I Actually Get Asked (And My Honest Answers)

• Can I make this without sugar? Yep! The bread is less soft and rises a wee bit slower, but it still works. Sometimes I forget the sugar, and no one complains (except my sweet tooth).
• What if I don’t have a loaf pan? Just shape the dough into a round and stick it on a baking tray. It'll look rustic, but still taste ace.
• Can I use gluten-free flour? I tried it once with Bob’s Red Mill—honestly, the crumb wasn’t quite as fluffy, but not bad if you’re gluten-free. Check out this gluten-free bread recipe for more reliable results!
• How do I know it’s done? Give it a knock on the bottom (sounds hollow when it’s baked). Or, if you’re like me, just go by how your kitchen smells—when it smells amazing, it’s usually close.
• Can I double the recipe? Absolutely! Just use a big bowl (learned that form experience, oops) and split into two pans, or make one giant loaf if you dare.

(By the way, if you’re curious about sourdough, I’m not the expert, but Maurizio’s blog is my go-to for all things wild yeast.)

Happy baking, and remember—if your loaf turns out wonky, just call it artisan. Works every time.

★★★★★ 4.50 from 148 ratings

Homemade Bread Recipe with Fluffy Crumb

yield: 2 loaves

prep: 25 mins

cook: 35 mins

total: 50 mins

This homemade bread recipe yields a soft, fluffy crumb and a golden crust, perfect for sandwiches or enjoying with butter. Simple ingredients and easy steps make this bread ideal for both beginners and seasoned bakers.

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Ingredients

• 4 cups all-purpose flour
• 2 ¼ teaspoons active dry yeast
• 1 ½ cups warm water (110°F/45°C)
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, melted
• 1 ½ teaspoons salt
• ¼ cup milk
• 1 tablespoon olive oil (for greasing)

Instructions

1. 1
   In a large bowl, dissolve sugar in warm water and sprinkle yeast on top. Let sit for 5-10 minutes until foamy.
2. 2
   Add melted butter, milk, and salt to the yeast mixture. Gradually stir in flour until a soft dough forms.
3. 3
   Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
4. 4
   Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. 5
   Punch down the dough, divide in half, and shape into loaves. Place in greased loaf pans, cover, and let rise for 30 minutes.
6. 6
   Preheat oven to 375°F (190°C). Bake loaves for 30-35 minutes until golden brown and hollow-sounding when tapped. Cool before slicing.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 140 caloriescal

Protein: 4gg

Fat: 2gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 27gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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