How to Bake Bread Without a Bread Machine

Learn to bake delicious homemade bread from scratch using basic ingredients and simple techniques.

1. Gather Your Ingredients and Tools. You'll need 3 cups all-purpose flour, 1 packet (2¼ teaspoons) active dry yeast, 1 teaspoon salt, 1 tablespoon sugar, 1 cup warm water (around 110°F), and 2 tablespoons vegetable oil or melted butter. For tools, gather a large mixing bowl, measuring cups and spoons, a clean kitchen towel, and two loaf pans or a large baking sheet. Make sure your workspace is clean and you have plenty of room for kneading.
2. Activate the Yeast. In a small bowl, mix the warm water with sugar until dissolved. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes foamy and bubbly. If the mixture doesn't foam, your yeast might be expired or your water too hot or cold. The water should feel comfortably warm on your wrist, like a baby's bath. This step ensures your bread will rise properly.
3. Mix the Dough. In your large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and oil. Stir with a wooden spoon until a shaggy dough forms. The mixture will look rough and sticky at first - this is normal. Once it starts coming together, you can begin working with your hands to form a cohesive ball.
4. Knead the Dough. Turn the dough onto a lightly floured surface. Knead by pushing the dough away from you with the heel of your hand, then folding it back over itself and turning it a quarter turn. Repeat this motion for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. If it sticks to your hands, add a little flour. Proper kneading develops the gluten that gives bread its structure.
5. First Rise. Place the kneaded dough in a greased bowl and turn it over so the top is also greased. Cover with a damp kitchen towel and let rise in a warm, draft-free place for 1-1.5 hours until doubled in size. You can create a warm environment by placing the bowl on top of your refrigerator or in an oven that's been warmed slightly then turned off.
6. Shape and Second Rise. 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 and pinching the seam closed. Place seam-side down in a greased 9x5 inch loaf pan, or shape into a round and place on a greased baking sheet. Cover and let rise again for 30-45 minutes until puffy.
7. Bake Your Bread. Preheat your oven to 375°F during the last 15 minutes of the second rise. Bake for 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped. An instant-read thermometer inserted in the center should read 190°F. Remove from the pan immediately and let cool on a wire rack for at least 30 minutes before slicing to prevent the bread from becoming gummy.