8 Easy Yeast Bread Recipes

Like opening a treasure chest of baking possibilities, mastering these eight yeast bread recipes will transform your kitchen into an artisanal bakery. You'll discover that making bread from scratch isn't as daunting as you might think, from a classic white sandwich loaf to crusty French bread that rivals your local boulangerie. Each recipe builds your confidence while teaching essential techniques, and once you've experienced the aroma of freshly baked bread wafting through your home, you'll want to try them all.

Basic White Sandwich Bread

Basic white sandwich bread is a staple in many households, offering a perfect canvas for sandwiches, toast, and countless other uses. This versatile loaf features a tender crumb and golden-brown crust that's achievable even for novice bakers.

While making bread from scratch may seem daunting, this recipe simplifies the process without compromising on taste or texture. The key is allowing adequate time for proper proofing, which develops the bread's structure and flavor through fermentation.

• 3 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• 1 cup warm water
• 2 tablespoons butter, softened
• 2 tablespoons sugar
• 1¼ teaspoons salt
• 1 large egg
• ¼ cup milk, warm

Combine warm water and yeast in a large bowl, letting it stand for 5 minutes until foamy. Add butter, sugar, salt, egg, and warm milk, stirring until well combined. Gradually mix in flour until a soft dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and shape into a loaf, placing it in a greased 9×5-inch loaf pan. Cover and let rise again for 45 minutes or until the dough rises about an inch above the rim of the pan. Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom. Remove from pan immediately and cool on a wire rack.

For best results, measure flour by spooning it into measuring cups rather than scooping directly from the flour bag. The water temperature should be around 110°F (43°C) – warm to the touch but not hot – to properly activate the yeast without killing it. Store the finished bread in an airtight container or bread bag at room temperature for up to 5 days.

Buttery Dinner Rolls

Buttery dinner rolls are a classic addition to any meal, bringing warmth and comfort to the dining table. These soft, golden-brown rolls feature a tender crumb and a rich, buttery flavor that makes them irresistible when served fresh from the oven.

These homemade rolls require basic pantry ingredients and some patience for the rising process, but the end result is well worth the effort. The dough is enriched with butter and milk, creating a delicate texture that's perfectly balanced between fluffy and substantial.

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• ¼ cup warm water
• 1 cup warm milk
• ⅓ cup butter, softened
• ¼ cup sugar
• 2 large eggs
• 1½ teaspoons salt
• Additional melted butter for brushing

Combine warm water and yeast in a large bowl, letting it stand for 5 minutes until foamy. Add warm milk, softened butter, sugar, eggs, and salt, mixing until well combined. Gradually add flour, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and divide into 24 equal pieces. Shape each piece into a ball and place in a greased 13×9-inch baking pan. Cover and let rise again for 30 minutes. Preheat oven to 375°F (190°C). Bake for 15-20 minutes until golden brown. Brush the tops with melted butter immediately after removing from the oven.

For best results, ensure all ingredients are at room temperature before starting, except for the warm water and milk which should be around 110°F (43°C). The dough can be made ahead and refrigerated overnight after the first rise – just bring it to room temperature before shaping the rolls. Store leftover rolls in an airtight container for up to 3 days, or freeze for up to 1 month.

No-Knead Crusty Bread

This simple no-knead crusty bread recipe produces a beautiful artisan-style loaf with a crispy crust and tender, chewy interior. The long fermentation process develops complex flavors while requiring minimal hands-on work, making it perfect for both novice and experienced bakers.

The magic of this bread lies in its long, slow fermentation which allows gluten to develop naturally without kneading. The high hydration dough creates steam during baking, resulting in those coveted irregular holes throughout the crumb and a crackling crust that's characteristic of professional bakery bread.

• 3 cups all-purpose flour
• 1½ teaspoons salt
• ¼ teaspoon instant yeast
• 1½ cups warm water
• Additional flour for dusting

Mix flour, salt, and yeast in a large bowl. Add warm water and stir until a shaggy dough forms. Cover with plastic wrap and let rest at room temperature for 12-18 hours.

After fermentation, turn dough onto a well-floured surface and shape into a ball. Place on parchment paper, cover with a kitchen towel, and let rise for 2 hours. Meanwhile, place a Dutch oven with lid in the oven and preheat to 450°F (230°C).

When ready to bake, carefully remove the hot Dutch oven. Lift the dough using parchment paper and lower it into the pot. Cover with lid and bake for 30 minutes. Remove lid and bake an additional 15-20 minutes until deeply golden brown. Cool completely on a wire rack before slicing.

For best results, ensure your yeast is fresh and active, and use room temperature water. The dough will be very sticky – resist the urge to add extra flour during the initial mix. If your kitchen is cold, consider placing the dough in a slightly warm spot during fermentation, such as on top of the refrigerator or near a pilot light.

Whole Wheat Honey Bread

Whole wheat honey bread combines the wholesome goodness of whole grain flour with the natural sweetness of honey, creating a nutritious and delicious homemade loaf. This versatile bread works wonderfully for sandwiches, toast, or simply enjoyed warm with butter.

This recipe yields a tender, slightly sweet bread that maintains the perfect balance between hearty whole wheat flavor and soft texture. The addition of honey not only provides sweetness but also helps keep the bread moist and encourages proper yeast development.

• 3 cups whole wheat flour
• 1 cup all-purpose flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• ⅓ cup honey
• 3 tablespoons butter, melted
• 2 teaspoons salt
• 1 large egg
• ¼ cup milk

Combine warm water and yeast in a large bowl, letting it stand for 5 minutes until foamy. Add honey, melted butter, egg, and milk, stirring to combine. Gradually mix in both flours and salt until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan and let rise again for 45 minutes. Preheat oven to 375°F (190°C). Bake for 35-40 minutes until golden brown and hollow-sounding when tapped. Remove from pan immediately and cool on a wire rack.

For best results, measure flour by spooning it into measuring cups rather than scooping directly from the flour bag. The dough should be slightly sticky but manageable – if it's too wet, add flour gradually during kneading. Store the cooled bread in an airtight container or bread bag at room temperature for up to 5 days, or freeze for up to 3 months.

Soft Hamburger Buns

Homemade hamburger buns elevate any burger from ordinary to extraordinary. These soft, pillowy buns have a tender crumb and golden-brown top that perfectly complements your favorite burger patties, pulled pork, or other sandwich fillings.

This recipe yields 8 medium-sized buns that stay fresh for several days when stored properly. The dough requires two rises, but the hands-on time is minimal, making these buns an achievable project even for novice bakers.

• 3½ cups all-purpose flour
• ¼ cup sugar
• 2¼ teaspoons active dry yeast
• 1¼ teaspoons salt
• 1 cup warm water
• 1 large egg
• 3 tablespoons unsalted butter, softened
• 1 egg mixed with 1 tablespoon water (for egg wash)
• Sesame seeds (optional)

Combine the warm water, yeast, and 1 tablespoon of the sugar in a large bowl and let stand for 5 minutes until foamy. Add the remaining sugar, egg, butter, and 2 cups of flour. Mix until smooth, then gradually add remaining flour to form a soft dough. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled.

Punch down the dough and divide into 8 equal portions. Shape each portion into a ball and flatten slightly. Place on a parchment-lined baking sheet, cover, and let rise for 30-40 minutes until puffy. Preheat oven to 375°F (190°C). Brush buns with egg wash and sprinkle with sesame seeds if desired. Bake for 15-18 minutes until golden brown.

For the best results, allow the buns to cool completely on a wire rack before slicing. The dough can be made ahead and refrigerated overnight after the first rise – just bring it to room temperature before shaping. If the buns brown too quickly during baking, tent them with aluminum foil to prevent over-browning while ensuring they cook through completely.

Simple French Bread

Simple French bread is a classic staple that brings the aroma and taste of a Parisian bakery right to your kitchen. With just a few basic ingredients and some patience, you can create crusty, golden-brown loaves that rival those found in professional bakeries.

While traditional French bread-making can be complex, this simplified version maintains the essential characteristics – a crispy crust and chewy interior – while being accessible to home bakers. The key lies in allowing proper time for the dough to develop and rise, creating those signature air pockets that make French bread so distinctive.

• 4 cups all-purpose flour
• 2¼ teaspoons active dry yeast
• 1½ cups warm water
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 egg white (for brushing)
• 1 tablespoon water (for egg wash)

Mix the yeast with warm water and sugar in a large bowl, letting it stand for 5 minutes until foamy. Add flour and salt, mixing until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and divide it into two portions. Shape each portion into a long loaf and place on a baking sheet dusted with cornmeal. Score the top of each loaf diagonally with a sharp knife. Cover and let rise again for 30 minutes. Preheat the oven to 375°F (190°C). Brush loaves with egg wash and bake for 25-30 minutes until golden brown and hollow-sounding when tapped.

For the best results, create steam in your oven by placing a shallow pan of hot water on the bottom rack while baking. This helps develop the signature crispy crust. The bread can be stored in a paper bag for up to 2 days, though it's best consumed within 24 hours. Avoid storing in plastic, as this will soften the crust.

Cinnamon Raisin Loaf

This classic cinnamon raisin loaf combines the warmth of cinnamon with plump, sweet raisins in a soft, tender bread that's perfect for breakfast or afternoon snacking. The aroma that fills your kitchen while it bakes is simply irresistible, making it worth every minute of preparation.

The beauty of this recipe lies in its versatility – it can be enjoyed fresh from the oven, toasted with butter, or used to make exceptional French toast. While it requires some patience during the rising periods, the actual hands-on time is minimal, making it an achievable project even for novice bakers.

• 3 cups all-purpose flour
• 1 cup warm milk
• 2¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• 1 large egg
• 4 tablespoons butter, softened
• 1 teaspoon salt
• 1 cup raisins
• 2 tablespoons ground cinnamon
• ¼ cup brown sugar
• 1 tablespoon milk for brushing

Combine warm milk, yeast, and 1 tablespoon of the granulated sugar in a large bowl and let stand for 5-10 minutes until foamy. Add the remaining sugar, egg, butter, and salt, then gradually mix in the flour until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and roll into a rectangle on a floured surface. Mix the cinnamon and brown sugar, then sprinkle over the dough along with the raisins. Roll up tightly from the short end, pinch the seam to seal, and place in a greased 9×5 inch loaf pan. Cover and let rise again for 45 minutes. Preheat oven to 375°F (190°C), brush the top with milk, and bake for 35-40 minutes until golden brown and hollow-sounding when tapped.

For best results, soak the raisins in warm water for 10 minutes before using to ensure they remain plump and moist during baking. The bread can be stored at room temperature for up to 3 days when wrapped tightly, or frozen for up to 3 months. Always let the bread cool completely before slicing to prevent crushing the tender crumb structure.

Easy Pizza Dough

This recipe yields enough dough for two 12-inch pizzas or one 16-inch pizza with a medium-thick crust. The dough can be used immediately after rising or stored in the refrigerator for up to 24 hours, developing even more flavor during that time.

• 3½ cups all-purpose flour
• 2¼ teaspoons active dry yeast (1 packet)
• 1 teaspoon sugar
• 1 teaspoon salt
• 1⅓ cups warm water (110-115°F)
• 2 tablespoons olive oil
• Extra flour for dusting

Combine warm water, sugar, and yeast in a large bowl, letting it stand for 5-10 minutes until foamy. Add olive oil, salt, and 3 cups of flour, mixing until a shaggy dough forms. Gradually add remaining flour while kneading until the dough becomes smooth and elastic, about 5-7 minutes. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.

After rising, punch down the dough and divide it into desired portions. On a floured surface, shape each portion into a ball. Let rest for 15 minutes before rolling or stretching into pizza crusts. Top as desired and bake in a preheated 450°F oven for 12-15 minutes.

For best results, preheat your oven with a pizza stone or heavy baking sheet for at least 30 minutes before baking. The dough can be frozen for up to 3 months – just wrap it tightly in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator before using.