back to basics series: how to make a loaf of bread

Simple, versatile and delicious.

When I first started baking, one of the very first things I made was a simple loaf of bread. I wasn’t looking for anything fancy — just something approachable, quick, and satisfying. I wanted a loaf that felt doable, not daunting or overwhelming. This recipe became my go-to: no-fuss, beginner-friendly, and consistently reliable.

Over the years, I’ve tweaked it to make it even more foolproof and flavorful. With just a few basic pantry staples and about two hours from start to finish, you’ll have a golden, delicious loaf that looks (and tastes) like it came from a bakery — perfect for impressing friends, family, or just enjoying warm with butter straight from the oven.

If you’re just getting started or want a low-effort bake with high reward, here are a few tips to make your loaf even more successful:

• Use warm water, not hot. This helps the yeast activate without killing it. Aim for water that feels like a warm bath — around 100°F if you want to be exact.

• Let the dough rise somewhere cozy. A slightly warm spot like inside your (turned-off) oven with the light on, or near a sunny window, helps the dough rise more efficiently.

• Don’t overthink the kneading. A few minutes of kneading until the dough is smooth and elastic is all you need. Go by texture more than timing! Or- skip the hand work and let a stand mixer do the job.

• Be patient with the rise. Even though this is a “quick” loaf, giving it time to double in size makes all the difference in texture and flavor.

• Steam = bakery crust. For a golden, crisp crust, toss a few ice cubes into a hot pan on the oven floor right after you put the loaf in.

Whether this is your first loaf or your fiftieth, I hope this one becomes a favorite in your kitchen the way it has in mine.

Simple Loaf of Bread- two small loaves or one large, 16-20 slices total

Ingredients

4-5 cups flour of choice (I like 50/50 whole wheat and all purpose!)

2 cups of warm water