Bread Recipe


This is the best scratch-made bread recipe I’ve ever used!  This bread is perfect for sandwiches, toast, and goes great with any meal!  The texture is firm and holds together well yet simultaneously soft and fluffy.  This is a great beginner’s recipe. In fact, this was the first bread recipe I’ve used and fell in love with instantly!  I try to make this at least once a week for my family.  If I make more than one, I’ll freeze the other to save.  A loaf has the shelf-life of 2 days or so until I start to notice a stale texture, you may also store in the fridge to prolong the life span of your bread.  I love this recipe and even better, I love knowing That my family is not consuming preservatives and additives in their food.  I hope you all will enjoy this and if you do decide to use this recipe, please comment with any questions or concerns and let me know how it turns out for you! ❤

From Love, Christa. ❤

 Simple Bread 

Yield: 1 5×9 Loaf

Prep time: 2 hours

Total time: 2 Hours/ 45 Minutes


Luke-warm Water |  2/3 c.

Luke-warm Heavy Cream | ¼ c.

Melted Butter| 2 Tbsp.

Bread Flour | 2-2 ½ c.

Sugar | 5 Tsp.

Salt| ½ Tsp

Dry Yeast| 1 Tsp.


Pre-heat your oven to 350°.  Mix 1 ½ cups of flour with the rest of the dry ingredients.  Add in water, milk, and butter. Combine in bowl adding ¼ cup of flour at a time as you are mixing until a thick knead-able dough forms. Place dough on a floured surface and flour your hands.  Knead about 20-25 times.  Place in bowl and cover with a damp towel.  Place in a warm dark place. (I put it on top of my pre-heating oven.)  Allow to rise for 1 hr.  Shape dough into buttered 4.5×8.5 loaf pan and let rise for 45 minutes or until the top reaches just over the rim of the pan.  Place in pre-heated oven for 45 minutes. Pull out and enjoy!


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