In my last post, we explored what makes certain breads ultra-processed and why reading ingredient lists matters. Understanding what’s in our food empowers us to make better choices for ourselves and our families. But knowledge is only powerful when we put it into action.
Today, we’re putting that knowledge into practice with a simple, traditional homemade bread recipe.
This simple homemade bread recipe brings us back to the basics. It uses just a handful of recognizable ingredients: flour, yeast, water, salt, and a touch of sugar or honey. That’s it. No preservatives, no dough conditioners, no unnecessary additives, just real ingredients that you could easily find in your own pantry.
When you make bread at home, you take control of what goes in – and what stays out.
There is something deeply satisfying about baking bread from scratch. The smell alone fills the entire house with warmth and comfort. In my home, as soon as the dough starts rising, my kids begin asking when it will be ready. Fresh bread rarely lasts long around here and to me that’s a good sign.
Just this past weekend I made this recipe on Friday, and it was gobbled up so quickly that I had to make it again on Sunday.
While bread does take a few hours from start to finish, most of that time is simply waiting for the dough to rise. Which means you can fold laundry, help with homework, or just enjoy the quiet while the dough does the work. The hands-on portion is surprisingly simple. A stand mixer makes the process easier, but it’s absolutely not required. A bowl, a spoon, and a little elbow grease will get the job done just fine.
One of my favorite parts about homemade bread is how easy it is to involve children. Kneading dough feels a lot like playing with playdough — except this time, they get to enjoy their hard work as a delicious reward.
Inviting kids into the kitchen helps them connect with real food in a meaningful way. They see how simple ingredients transform into something nourishing and satisfying. It’s a small but powerful step toward building lifelong healthy habits.
Simple White Bread
Ingredients
Equipment
Method
- Activate the yeast. In a large bowl, combine ½ cup warm water and 1 tablespoon honey. Sprinkle the yeast over the top and let it sit for 5–10 minutes, until foamy. If the mixture does not foam, the yeast may no longer be active.
- Mix the dough. In a large bowl (or the bowl of a stand mixer), dissolve the remaining tablespoon of honey in 1½ cups warm water. Add the flour and sprinkle the salt over the top. Pour in the yeast mixture and mix until a soft dough forms.
- Knead. Knead by hand for 6–8 minutes on a lightly floured surface (or about 4 minutes in a stand mixer with a dough hook) until smooth and elastic. If the dough feels too dry, add a small amount of water. If it is too sticky, sprinkle in a little flour
- First rise. Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 2 hours, or until doubled in size. Tip: In colder months, you can warm your oven briefly to 100°F, turn it off, and allow the dough to rise inside.
- Shape. Punch down the dough, divide in half, and shape into loaves. Place into greased loaf pans or line pans with parchment paper to prevent sticking.
- Second rise. Cover and let rise again for 45–60 minutes.
- Bake. Score with a knife and bake at 350°F for 35–40 minutes, until golden brown and hollow-sounding when tapped.
- Cool. Remove from pans and cool on a wire rack for at least 1 hour before slicing. Allowing the bread to cool helps redistribute moisture and prevents a gummy texture.