Homemade Bread That Will Make You Never Want to Buy Store Bought Again!

Bread is one of those foods that is always hard to find something that is allergy friendly. That’s why we started making our own homemade white bread (we have a great wheat bread recipe we are going to share too). It’s really simple to make, and costs a fraction of the price to make than buying loaves at the store. Plus, I always love knowing exactly what’s going into the food that I am feeding my family.

Homemade Bread Recipes

Homemade Bread

If you are like my daughter, she can eat her weight in bread. That’s why our very first recipe here at Allergy Friendly Kitchen is this homemade bread recipe. There are so many fun ways that you can change it up to make different kinds of breads, and it makes great toast, sandwiches, or just serve it with your pasta dishes.

Homemade Bread Recipes

5.0 from 6 reviews
Homemade White Bread That Will Make You Never Want to Buy Store Bought Again!
 
Prep time
Cook time
Total time
 
This recipe is egg, soy, dairy, and nut free
Author:
Recipe type: Breads
Serves: 1 loaf
Ingredients
  • 1 C Warm Water
  • 1 T Active Dry Yeast
  • 2 T Honey
  • 2⅔ Cups All Purpose Flour or Bread Flour
  • 1 t Salt
  • 1 T Olive Oil
Instructions
  1. In a blender or a large mixing bowl, quickly mix warm water, yeast, and 1 T honey. Allow to sit for 5-10 minutes
  2. In a separate bowl, measure out the flour.
  3. To yeast mixture, add salt, another 1 T honey, and olive oil and whisk/blend
  4. Adding ¼ of flour mixture at a time, mix in flour mixture to yeast mixture until all combined.
  5. In a covered bowl/jar allow to set for about 10 minutes.
  6. On a well floured surface, knead just to form dough into loaf pan.
  7. Place in a greased 9X5 loaf pan and allow to rise in a warm place for 20-60 minutes until loaf is about 1-2 inches over the pan.
  8. Preheat oven to 350
  9. Then cook bread for 20-25 minutes until top is golden brown.
  10. Allow to completely cool before cutting.

Now all you have to do is make your own loaf! It’s great on sandwiches, or just lathered in your favorite fruit spread!

Delicous Allergy Free Food in Your Inbox!

Comments

  1. says

    I used this recipe to make Cinnamon Raisin bread and it was amazing! We ate the first loaf right out of the oven so it’s great to have 2 spare loaves. lol I’m making the kids some Cinnamon Raisin French Toast tomorrow Morning. YUM! Thanks for the great recipe!

  2. Kirsten says

    Thank you for the recipe! I’ll be trying it this weekend. I am confused about the honey. The ingredient lists calls for 1/4 cup but only 2 tablespoons are accounted for in the directions. Have I read something wrong or missed something entirely?

  3. Tiffany E says

    Quick question:

    After reading this directions, I am confused on if you knead the dough or just form it into loaf shape before moving to greased pan.

    Can’t wait to try this recipe!

    • Ashley Sears says

      Tiffany, No need to knead it other than to just help you form it. Most of the kneading is done by the mixer. Hope you enjoy the recipe!

    • Ashley Sears says

      The proofing time is 10 minutes. Definitely no punch down :). Depending on how warm my kitchen is my bread rises in anywhere from 10-45 minutes. Just make sure the bread is an inch or so above the rim of the pan. Enjoy :)

  4. Kim says

    Would I be able to substitute some of the regular flour for whole wheat flour for wheat bread? If so, how much would you reccommend? Thanks!!

    • Ashley Sears says

      Kim, you should be able to do a one to one exchange, though some recipes suggest adding wheat gluten when using whole wheat flour. It’s on my list of breads to make :)

  5. Marybeth says

    My bread did not rise. What did I do wrong? I did not use a mixer, since I don’t have one. My bread baking has turned into a science experiment. :(

    • Ashley Sears says

      Marybeth, A few things could’ve happened. 1. The yeast that you used could be dead. 2. You used too hot of water (or too cold) and killed the yeast. When you are proofing your yeast, you should notice it foaming at the top. If it doesn’t foam, then you’ve killed the yeast. You need to proof some more yeast. I hope that helps :)

  6. Malinda says

    Is it really 1 tablespoon of yeast? That seems to be double the amount I usually use – it that correct or is it supposed to be 1 tsp? Thanks! :)

  7. Courtney says

    Just made this recipe and am in love with it. After quite a few bread failures I had given up until I found this. It was so easy for me to do and delicious! Thank you so much for sharing your recipe!!!

    • Ashley Sears says

      Courtney, So glad it worked out for you. It’s a great recipe because you can change it up by throwing in some herbs and garlic, cinnamon and raisins and make so many other types of breads too.

  8. Becky says

    When you say to let the dough rest in a warm place, how warm is necessary? My house is at a cool 76* with the AC blowing all day. Is that warm enough?

    • Ashley Sears says

      What I normally do is heat the oven up to 175 degrees, then TURN IT OFF with the door open. This usually is enough warmth for the dough to rise.

  9. Becky says

    Me again. My loaves came out good, great flavor! But a little dense. I had let them rise for a good hour, and the dough seemed to have at least doubled in size, but it didn’t rise too much above the top of the pan. Not nearly an inch, let alone two! But I baked them off, and they turned out pretty well. Any tips for doing better next time? Should I sift the flour maybe?

    • Ashley Sears says

      It might’ve been a little dense because your yeast wasn’t properly proofed. Trying making sure you have an nice foam on the top of your proofed yeast before making the rest. Also allowing the dough to rise in a warm place helps too. Let me know how the second batch turns out.

  10. Morgan S says

    I just wanted to say thank you SO much for this recipe. I’ve never made bread before but for my first time it was a HUGE success.

    My mom was just informed she needs heart surgery and therefore needs to cut out salt from her diet. This recipe allowed me to use alternative salt and make her a delicious hearty bread she can eat without feeling guilty!!

    Absolute perfection. thank you.

  11. Jessica says

    Thank you for this amazing recipe! My daughter is 13 months and has a milk allergy so it has been tough to find her some yummy bread that is dairy free! Plus all of the store bought dairy free ones are SO expensive and not even good! She devoured this—and so did my husband and I. But I am curious as to how you would store it (if it didn’t get eaten in 10 minutes :) ) Would you freeze? How long is it counter fresh? Thanks again!! We will continue using this recipe for sure !

    • Ashley Sears says

      Jessica,
      So glad to hear it was a hit with your family. We normally keep it wrapped in plastic wrap or aluminum foil to keep it fresh. As long as you cover it completely, we are usually able to eat off the loaf for a whole week (that is if there is still any left :))

    • Ashley Sears says

      Making gluten free bread is a bit more tricky than just substituting a flour. We are still working on making another version of this recipe that is gluten free

  12. Mandy says

    Hi, my daughter has celiac disease so whatever I make needs to be gluten-free. Would this recipe work with gluten-free all purpose flour?

    • Ashley Sears says

      Mandy, If she doesn’t have an egg or dairy allergy you could make this great with gluten-free all purpose flour. I’ve heard that King Arthur’s is great! We are still working on developing gluten free recipes, so stay tuned.

  13. trish says

    Hi, how would you add cheese and pepperoni to this bread, should i roll it out or could i put chunks of both right on top?

    • Ashley Sears says

      Yeah can do both. What I would do would be roll the dough flat like a pizza and then roll it up, then sprinkle cheese on top. You could also just mix it straight into the dough.

  14. stephanie says

    My dad worked making bread for many years, he is now living with me. This was a big hit with him! Between 5 of us it was gone fast. Thanks

  15. Avi says

    Followed your recipe and made bread today. It turned out well except that it was a bit soggy and dense. Do I have to make sure it cools down before cutting slices after I am done with baking.

    I confirmed yeast was active and dough doubled in size as well. What am I doing wrong and how can I fix for the second time.

    • Ashley Sears says

      Avi, Every now and again that happens to me. To fix this I’ve found a few things. Make triple sure that the bread has risen 1-2 inches above the pan, and double check your measuring. The times that I had this happen it was because I added too much liquid and didn’t let the bread rise enough.

  16. Mikayla says

    mine only rose a little bit. I tried the method of heating up the oven to let warm air out and no go. Yeast was new. What did I do wrong?

    • Ashley Sears says

      Sometimes the yeast is temperamental. You might’ve also had the water too hot. When I add the warm water I put my wrist under the water and as soon as I don’t feel it cold anymore use that temperature of water.

    • Ashley Sears says

      Angel, You could give it a whirl in a bread machine. I haven’t tried it before, but follow your bread machines instructions

  17. Brittani says

    I love love this bread and get so many compliments on it!! I would like to make a cinnamon sugar, maybe raisin version —at what point would h add those ingredients in the process….

    • Ashley Sears says

      Brittani, You can do that one of many ways, for us we just mix it during the mixing section. Once it starts to rise it’s harder to add things in. So mix in the cinnamon and raisins when you are mixing, and maybe top with a little bit more cinnamon and sugar!

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