If you’ve never made bread before, white bread is the easiest to start with. Once you’ve made a few loaves and gotten the hang of it, you can easily experiment with different flours for a variety of tastes.
This is the recipe I use in Yeast Bread Making 101 — an extremely detailed how-to with over 40 photos to guide you.
Homemade White Bread Recipe
Ingredients
- 1 cup warm water
- 2 teaspoons yeast (or 1 package)
- 2 teaspoons sugar
- 1 teaspoon salt (*Without salt, the loaf will fall. Don’t omit or use a salt substitute.)
- 1 tablespoon canola oil or vegetable oil (optional)
- 2 cups white flour
Instructions
- Mix water, yeast, sugar, salt and 1/4 cup of the flour. Let sit for 10 minutes in a warm spot to proof.
- Add oil (if using) and one cup of the flour. Mix well. Add remaining flour as needed to make stiff dough.
- Knead final flour into dough, being careful not to add so much flour that dough become dry. Knead until dough becomes smooth and elastic.
- Put dough in oiled bowl and turn so that dough is completely coated with the oil.
- Let rise until doubled, then punch dough down.
- Let rise until doubled again, then form into loaf and place in greased pan.
- Preheat oven to 350, and bake 40 minutes. Bread is done when brown (slightly darker than just “golden”) — if you tap on the top with a finger, it will sound hollow when done.
Remove from oven when done. Remove from pan as soon as possible if you like a crunchy crust (if you leave the hot bread in the pan, steam will soften the crust where it’s in contact with the pan).
Notes
Cool before cutting. If you have a bread knife or serrated knife, it won’t crush the loaf as much as a regular blade will. With any knife, use a gentle touch so as not to crush the loaf.
Read Yeast Bread Making 101 for detailed instructions and over 40 photos to guide you every step of the way.
Calories from Fat 9
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Cheryl Geeting on Facebook says
Me too .. used to love our school field trips to the Bunny Bread factory!
Amber Amodei on Facebook says
Wow…you must have been reading my mind. I’ve been searching and watching videos about recipes and baking bread while camping, in a camp oven or Dutch oven. My boat does not have a built in oven but I want to have something available to use when I want/need it. Thanks for your recipe, I will try it right away
Candace Hanscom says
Your bread recipe sounds wonderful, and very straight forward. Thank you for posting it!
When we were cruising, I made no-knead batter bread all the time, and it was really good, too. If you’d like the recipe, I’ll see if I can dig it out. It’s been a while since I made it as I’ve been land-bound since 1990.
Love this FB page! It is chock-full of useful tips whether you are a live aboard or not.
The Boat Galley on Facebook says
The absolute best way to bake without an oven is with an Omnia Stove Top Oven. I’ve done lots of bread, cakes, casseroles, and more . . . here’s more info on it: https://theboatgalley.com/omnia-stove-top-baking-oven/
Nancy Greg Hershman on Facebook says
A great boat bread is Salt Water Bread. Have you ever tried it?
The Boat Galley on Facebook says
No, haven’t tried it. Do you have a good recipe? If so (and you’re willing to share it), send it to me at carolyn@tbgstaging.wpengine.com and I’ll post it on the site and put a link here . . . and I’ll send you a TBG bag in thanks!
Amber Amodei on Facebook says
Thanks so much Carolyn, you’ve saved me from doing repeat research that you’ve already done. 🙂
Cory Nickerson says
I love you. All i know about crusing i learned from The Boat Galley
Jan Bogart says
God bless ya in this heat!
Kosia Oshiro says
I was surprised to learn that you can make bread in a pressure cooker as well as other baked stuff but the crust is different. The texture is great!
The Boat Galley says
Yes, you can. If you want to bake on the stove, you might want to look into the Omnia Stove Top Oven — I find it much easier to use than a pressure cooker. https://theboatgalley.com/stove-top-baking/
Mary Hodges says
I made bread too and still do as its the best bread!!