How to Bake Bread from Scratch for the First Time

Learn to make homemade bread with this beginner-friendly guide that breaks down each step for baking success.

1. Gather Your Ingredients and Tools. You only need five basic ingredients: 3 cups all-purpose flour, 1 packet (2¼ teaspoons) active dry yeast, 1 tablespoon sugar, 1 teaspoon salt, and 1 cup warm water. For tools, grab a large mixing bowl, a clean kitchen towel, a loaf pan, and measuring cups. The water should feel comfortably warm on your wrist—like a baby's bath. If it's too hot, it will kill the yeast; too cold, and the yeast won't activate.
2. Wake Up the Yeast. In a small bowl, mix the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly on top. This proves your yeast is alive and ready to work. If nothing happens after 10 minutes, your yeast might be old or your water was too hot—start over with fresh yeast and check your water temperature.
3. Mix and Knead the Dough. In your large bowl, combine the flour and salt. Make a well in the center and pour in your foamy yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn it onto a lightly floured surface and knead for 8-10 minutes. Push the dough away with the heel of your hand, fold it back over, turn it a quarter turn, and repeat. The dough is ready when it's smooth and springs back when you poke it gently.
4. Let the Dough Rise. Place your kneaded dough in a greased bowl, turning it once so the top is also greased. Cover with a damp kitchen towel and let it rise in a warm, draft-free spot for about 1 hour, or until it doubles in size. A good spot is on top of your refrigerator or in an oven that's turned off with just the light on.
5. Shape and Second Rise. Gently punch down the risen dough to release air bubbles. Turn it onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, then rolling it up tightly from one short end. Pinch the seam closed and place seam-side down in a greased 9x5 inch loaf pan. Cover and let rise again for 30-45 minutes until the dough crowns above the pan edges.
6. Bake Your Bread. Preheat your oven to 375°F while the dough finishes its second rise. Bake for 30-35 minutes until the top is golden brown and the bread sounds hollow when you tap it. If you have a thermometer, the internal temperature should reach 190°F. Remove from the pan immediately and cool on a wire rack for at least 30 minutes before slicing—this lets the interior finish cooking and prevents gummy texture.