Homemade Bread

Sliced bread is a classic for breakfast and snacks in most homes, but what if we have it homemade? Preparing it at home is much easier than you imagine, it is very quick, takes almost no time or effort and is much tastier than the store-bought one.
Sliced bread on a plate

This recipe for sliced bread has a certain risk: once you make your own bread and taste it, you will never want to buy bread again from the grocery store. It is great to be able to control every ingredient we put in the bread and, above all, to make it to our taste, adding nuts, seeds, etc., to the dough.

Homemade sliced bread is very easy to make and you only need to be patient to let it ferment properly in order to achieve that tender and delicious crumb.

In order to keep homemade sliced bread in perfect condition, it is best to slice and freeze it, separating each slice with baking paper so that they do not stick together. Then, we only have to take the bread out of the freezer and leave it at room temperature. That way we will always have our bread as if it were freshly baked.

Sliced bread served Marina Corma

Recipe information

  • Preparation time: 20 minutes
  • Cooking time: 30 minutes
  • Total time: 2 hours y 50 minutes
  • Yield: 4 serves
  • Category: bread
  • Type of cuisine: international
  • Calories per serving (kcal): 267

Ingredients for Homemade Bread

  • 2⅓ cups / 300g all-purpose flour
  • 2⅔ tablespoons / 25g fresh baker's yeast
  • ⅔ cup / 170ml whole milk
  • ¼ cup /50g melted butter at room temperature
  • ⅓ tablespoon / 7g salt
  • 1 tablespoon / 20g honey


  • Elongated tin loaf about 9 inches long
Ingredients for sliced bread Marina Corma

How to make Homemade Bread

Mix the 2⅓ cups of all-purpose flour and the 2⅔ tablespoons of baker's yeast and put them in the bowl where we are going to knead.

Crumble yeast for sliced bread Marina Corma

Add ⅔ cup of whole milk, ¼ cup of melted butter, ⅓ tablespoon of salt and 1 tablespoon of honey. Knead thoroughly for 5-10 minutes until the dough becomes smooth and elastic.

Ingredients in the bowl for sliced bread Marina Corma

Once the dough is elastic and shiny, stop kneading and form a ball. While it rests for a few minutes, grease the tin loaf. In our case, we used a tin loaf 9 inches long by 3.5 inches wide.

Grease the tin loaf for sliced bread Marina Corma

Remove the dough from the bowl and stretch it with your hands to form a rectangle of about 0.5 inches thick.

Stretch the dough for sliced bread Marina Corma

Roll the dough over itself.

Roll the dough for sliced bread Marina Corma

Once the dough is rolled, place it in the tin loaf and let it rise until it reaches the edge of the tin loaf. Preheat the oven to 355ºF and bake the bread for 30 minutes.

Double the dough volume for sliced bread Marina Corma

Once baked, let the bread rest for about 10 minutes and cover it with a cloth to keep the crust soft. Let it cool completely covered with the cloth. Once cold, you can enjoy your homemade sliced bread.

Cover sliced bread Marina Corma

Easy instructions

  1. Mix the flour and yeast
  2. Add the rest of the ingredients and knead
  3. Form a ball with the dough and grease the mold
  4. Stretch the dough with your hands
  5. Roll the dough
  6. Let it rise in the tin loaf. Preheat the oven to 355ºF and bake for 30 minutes
  7. Cover with a cloth and let cool