Homemade Instant Yeast Bread Recipe

Introduction

This classic bread recipe with instant yeast is simple and quick, perfect for beginners or anyone craving homemade bread. With just a few ingredients and straightforward steps, you’ll have soft, golden loaves ready to enjoy in no time.

Ingredients

• 2 cups very warm water (tap water works fine)
• 1 packet rapid rise yeast (or 2¼ teaspoons)
• ¼ cup granulated sugar
• 2 tablespoons vegetable oil
• 4¾ to 5¼ cups all-purpose flour
• 1½ teaspoons salt

Instructions

1. Step 1: In a large bowl, combine warm water, yeast, and sugar. Stir and let it stand for 5 minutes until the mixture forms a creamy foam, indicating the yeast is active.
2. Step 2: Add vegetable oil, half of the flour (about 2¼ cups), and salt to the yeast mixture. Begin mixing with a dough hook or by hand.
3. Step 3: Gradually add the remaining flour until the dough pulls away from the sides of the bowl. Knead with a dough hook or on a floured surface for 4–5 minutes until smooth and elastic.
4. Step 4: Cover the bowl with a dish towel and let the dough rise in a warm place for about 20 minutes or until it nearly doubles in size.
5. Step 5: Divide the dough in half and place each portion into a loaf pan that has been generously sprayed with non-stick spray.
6. Step 6: Bake in a preheated 350°F oven for 25–30 minutes or until the top is golden brown. You can tap the top—if it sounds hollow, the bread is done.
7. Step 7: Remove the loaves from the oven and let them cool in the pans for 5–10 minutes before transferring them to a cooling rack to cool completely.
8. Step 8: Slice into ½ inch pieces and enjoy fresh or toasted. Store leftovers in an airtight container.

Tips & Variations

• For extra flavor, add 1–2 teaspoons of herbs like rosemary or thyme to the dough before kneading.
• Substitute half of the all-purpose flour with whole wheat flour for a nuttier bread.
• If your kitchen is cool, create a warm environment by placing the dough bowl in an oven with just the light on to encourage rising.

Storage

Store your bread in a sealed airtight container or zipper bag at room temperature for up to 5 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw completely and warm in an oven at 300°F for 10 minutes or toast slices directly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes. If using active dry yeast, dissolve it in warm water with sugar and let it bubble for 5–10 minutes before adding other ingredients. The rising time might be slightly longer.

Why did my bread not rise properly?

Common reasons include water that is too hot or cold, expired yeast, or insufficient resting time. Ensure the water is warm (not hot) and the yeast is fresh. Also, allow the dough to rise in a warm, draft-free spot.

Homemade Instant Yeast Bread Recipe

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★★★★★

4.7 from 123 reviews

This easy bread recipe with instant yeast produces soft, golden loaves perfect for sandwiches or toast. The quick-rise method with rapid yeast and warm water allows for a simple homemade bread with minimal waiting time. The dough is kneaded until elastic, then allowed to rise before baking in the oven to a delicious golden crust.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 55-60 minutes
• Yield: 2 loaves (about 20–24 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups very warm water (tap water)
• ¼ cup granulated sugar
• 2 Tablespoons vegetable oil

Dry Ingredients

• 1 packet rapid rise yeast (or 2 1/4 teaspoons)
• 4¾–5¼ cups all purpose flour
• 1½ teaspoons salt

Instructions

1. Proof the Yeast: Place the warm water, rapid rise yeast, and granulated sugar in a large bowl. Stir gently and let the mixture stand for 5 minutes until it forms a creamy foam on top, indicating the yeast is activated.
2. Mix the Dough: Add the vegetable oil, half of the flour (2 1/4 cups), and salt to the yeast mixture. Begin mixing with a dough hook attachment if using a mixer, or by hand. Gradually add the remaining flour until the dough pulls away from the sides of the bowl.
3. Knead the Dough: Using the dough hook or on a floured surface if mixing by hand, knead the dough for 4-5 minutes until smooth and elastic.
4. First Rise: Cover the dough with a dish towel and place in a warm spot to rise for 20 minutes, or until the dough has almost doubled in size.
5. Shape and Prepare for Baking: Divide the dough into two equal portions. Lightly spray two loaf pans with non-stick spray and place each dough half into a pan, shaping gently to fit.
6. Bake: Preheat your oven to 350°F (177°C). Bake the loaves for 25-30 minutes, or until the tops turn golden brown. A hollow sound when tapped on the top indicates the bread is fully baked.
7. Cool: Remove the loaves from the oven and let them cool in their pans for 5-10 minutes. Then transfer the bread to a cooling rack and allow to cool completely before slicing.
8. Serve and Store: Slice the bread into ½ inch slices for sandwiches or toast. Store in an airtight container at room temperature for up to 3 days or freeze wrapped tightly for up to 3 months.

Notes

• Store the bread in an airtight container or zipper bag at room temperature for up to 5 days to keep it fresh.
• This bread freezes well for up to 3 months; ensure it is wrapped tightly in plastic wrap before freezing to maintain freshness.
• For best texture, allow bread to cool fully before slicing.

Keywords: homemade bread, instant yeast bread, easy bread recipe, quick bread, sandwich bread, soft bread loaf