20 4-Ingredient Yeast-Risen Bread Recipes

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Craving fresh bread but short on time? You’ll love these 20 yeast-risen bread recipes that need just 4 ingredients each. Perfect for busy weeknights or cozy weekends, these loaves make home baking a breeze. Get ready to fill your kitchen with that irresistible warm, yeasty aroma!

Classic White Bread

Here’s a foolproof recipe for Classic White Bread, a soft and fluffy loaf with a perfectly golden crust. It uses basic ingredients and is incredibly rewarding to bake at home.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

3 cups (360g) unbleached all-purpose flour
1 cup (240ml) warm water (110°F/43°C)
2 ¼ teaspoons (7g) active dry yeast (one packet)
1 teaspoon (5g) fine sea salt
1 tablespoon (12g) granulated cane sugar
2 tablespoons (28g) unsalted European-style butter, softened

Instructions

In a small bowl, combine warm water (110°F) and sugar; sprinkle yeast on top. Let stand for 5–10 minutes until foamy.
In a large bowl, whisk together the flour and salt.
Add the yeast mixture and softened butter to the flour mixture; stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: Add flour sparingly; the dough should be tacky but not sticky.
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1–1.5 hours.
Punch down the dough to release air. On a lightly floured surface, shape it into a loaf and place it seam-side down in a greased 9×5-inch loaf pan.
Cover loosely with plastic wrap and let rise again until the dough crests above the pan rim, about 45 minutes.
Preheat oven to 375°F (190°C). Bake the loaf for 30–35 minutes until golden brown and the internal temperature registers 190°F. Tip: For a softer crust, brush with melted butter immediately after removing from the oven.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Undoubtedly, this Classic White Bread is the ultimate comfort food – soft, tender, and slightly sweet. Use it for everything from morning toast to hearty sandwiches. Once you taste homemade bread, you’ll never go back to store-bought!

Whole Wheat Bread

Nothing beats the smell of freshly baked whole wheat bread filling your kitchen. This recipe yields a hearty, nutty loaf with a satisfyingly crisp crust and tender crumb — perfect for sandwiches or slathered with butter.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

3 cups whole wheat flour
1 1/2 cups warm water (110°F)
2 1/4 teaspoons active dry yeast
1 1/2 teaspoons fine sea salt
2 tablespoons honey
2 tablespoons unsalted butter, melted and cooled slightly

Instructions

In a small bowl, combine warm water and honey, then sprinkle yeast on top. Let stand for 5-10 minutes until frothy.
In a large mixing bowl, whisk together whole wheat flour and salt.
Pour the yeast mixture and melted butter into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms; avoid overmixing to keep the bread tender.
Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time.
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel (a damp towel helps prevent a dry crust), and let rise in a warm spot for 1-1.5 hours until doubled in size.
Punch down dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise again for 30-45 minutes.
Preheat oven to 375°F during the second rise.
Bake for 30-35 minutes until golden brown and internal temperature reaches 190°F. For a hollow sound when tapped, it's done.
Remove from pan and cool completely on a wire rack before slicing.

Your kitchen will smell amazing! Slice it thick and enjoy with butter and jam, or use it for hearty sandwiches. This bread freezes beautifully too.

Olive Oil Bread

Looking for a crusty, chewy bread that's surprisingly simple to make at home? This olive oil bread delivers a golden, crackling crust and a soft, tender crumb with just five ingredients.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

3 cups bread flour, spooned and leveled
1 1/4 cups warm water (110°F)
2 1/4 teaspoons active dry yeast
3 tablespoons extra-virgin olive oil, plus more for bowl and brushing
1 1/2 teaspoons fine sea salt

Instructions

In a small bowl, combine the warm water and yeast. Let stand for 5-10 minutes until foamy. (Tip: If the water is too hot, it can kill the yeast; aim for 110°F, warm to the touch.)
In a large mixing bowl, whisk together the bread flour and salt. Make a well in the center.
Pour the yeast mixture and 3 tablespoons olive oil into the well. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. (Tip: The dough should be slightly tacky but not sticky; add a dusting of flour if needed.)
Shape the dough into a ball. Place in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot for 1-1.5 hours until doubled in size.
Punch down the dough and turn onto a floured surface. Shape into a round loaf by folding the edges toward the center. Place on a parchment-lined baking sheet.
Cover loosely with a kitchen towel and let rise for 30-45 minutes until puffy. (Tip: To test, gently press a finger into the dough; if it springs back slowly, it's ready.)
Preheat the oven to 425°F. Place a metal baking pan on the bottom rack. Using a sharp knife or lame, score the top of the loaf with a deep cross or slashes.
Just before baking, carefully pour 1 cup of hot water into the preheated pan to create steam. Immediately place the bread on the middle rack.
Bake for 35-40 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack and brush with olive oil. Cool completely before slicing.

Perfectly crusty on the outside and pillowy soft within, this olive oil bread pairs beautifully with a bowl of tomato soup or a drizzle of balsamic vinegar. Serve it warm alongside a Mediterranean meze platter, or toast leftovers for bruschetta the next day.

Honey Bread

Zooming into today's baking adventure, we have a simple Honey Bread that fills your kitchen with the most comforting aroma. This golden loaf is subtly sweet, thanks to pure honey, and has a tender crumb that's perfect for toasting or eating fresh. Let's get baking!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

3 cups all-purpose flour
2 1/4 teaspoons instant yeast (one packet)
1 teaspoon fine sea salt
1 cup warm water (110°F)
1/4 cup honey
2 tablespoons unsalted butter, softened

Instructions

In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and fine sea salt until evenly distributed.
In a separate small bowl or liquid measuring cup, combine the warm water (110°F) and honey, stirring until the honey dissolves. The water should feel like warm bathwater—too hot will kill the yeast, too cool won't activate it.
Pour the honey-water mixture into the dry ingredients, followed by the softened unsalted butter. Mix with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time. The dough should feel soft and slightly tacky but not sticky.
Place the dough in a lightly greased bowl (use butter or oil), cover with plastic wrap or a damp kitchen towel, and let it rise in a warm, draft-free place until doubled in size, about 1 hour. A good tip: place the bowl in an oven with the light on (but not turned on) to maintain a consistent warm environment.
After the first rise, punch down the dough gently to release air. Turn it out onto a floured surface and shape into a loaf by flattening it into a rectangle, rolling it up tightly from the short end, and pinching the seam closed.
Place the shaped loaf seam-side down into a greased 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise again until the dough crests about 1 inch above the rim of the pan, approximately 30–45 minutes. The dough should feel puffy and hold a slight indentation when gently pressed.
Preheat your oven to 375°F during the last 15 minutes of the second rise. For a golden, glossy crust, brush the top of the risen loaf with a little milk or an egg wash (1 egg beaten with 1 tablespoon water) if desired.
Bake the bread for 30–35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. If browning too quickly, tent loosely with foil after 20 minutes.
Remove the loaf from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing. Resist the urge to cut too early—it continues cooking internally and needs to set for a perfect texture.

Don’t just slice it—serve this honey bread warm with a generous pat of salted butter and watch it melt into every crevice. The subtle sweetness pairs beautifully with a drizzle of honey or a smear of fruity jam. For a twist, toast slices and top with mascarpone and fresh berries for an effortless dessert.

Raisin Bread

A slice of homemade raisin bread is a warm, simple pleasure that fills your kitchen with the sweet scent of cinnamon and toasted dough. This soft, slightly sweet loaf is studded with plump raisins and perfect for breakfast or a midday snack.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Dough

3 1/2 cups (440g) bread flour, plus more for dusting
1 packet (2 1/4 tsp) active dry yeast
1 cup (240ml) warm water (110°F)
1/4 cup (50g) granulated sugar
1/4 cup (60ml) unsalted butter, melted and cooled
1 large egg, lightly beaten
1 1/2 tsp fine sea salt
1 1/2 cups (225g) raisins (golden or dark)

Instructions

In a small bowl, combine warm water (110°F) and yeast with a pinch of sugar. Let stand 5-10 minutes until foamy. (Tip: If yeast doesn't foam, your water may be too hot or the yeast inactive.)
In a large bowl, whisk together bread flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture, melted butter, and beaten egg. Stir with a wooden spoon until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: To test gluten development, stretch a small piece; it should form a thin, translucent 'windowpane' without tearing.)
Gently knead in the raisins until evenly distributed. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled in size.
Punch down the dough, then turn onto a floured surface. Shape into a 9-inch log and place seam-side down in a greased 9×5-inch loaf pan. Cover loosely and let rise again for 45-60 minutes, until dough crests 1 inch above the pan rim.
Preheat oven to 375°F. Bake the loaf for 35-40 minutes, until golden brown and internal temperature reaches 190°F. (Tip: If top browns too quickly, tent loosely with foil after 20 minutes.)
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Let the bread cool completely before slicing—this sets the crumb and keeps it from tearing. The result is a tender, slightly sweet loaf with pockets of chewy raisins. Toast a slice and slather it with butter or cream cheese for a perfect breakfast treat.

Cheese Bread

Something about homemade cheese bread just hits differently. This savory loaf uses simple ingredients—all-purpose flour, water, yeast, and plenty of shredded cheddar—to create a rich, cheesy experience. It's the ultimate comfort bake that’s foolproof even for beginners.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

1 cup warm water (110°F)
2 teaspoons granulated sugar
2 1/4 teaspoons active dry yeast (one packet)
3 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoons unsalted butter, melted
1 1/2 cups shredded sharp cheddar cheese
1 large pasture-raised egg, lightly beaten (for wash)

Instructions

In a small bowl, combine warm water (110°F) and granulated sugar. Stir to dissolve.
Sprinkle active dry yeast over the water mixture. Let stand for 5-10 minutes until foamy.
In a large mixing bowl, whisk together all-purpose flour and kosher salt.
Pour the yeast mixture and melted unsalted butter over the flour. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. (Tip: If sticky, use a bench scraper.)
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
Punch down the risen dough. On a floured surface, roll it into a 9×12-inch rectangle.
Evenly scatter the shredded sharp cheddar cheese over the rectangle, leaving a 1-inch border on one short edge.
Starting from the short edge with cheese, roll the dough tightly into a log. Pinch the seam and ends to seal.
Place the log seam-side down in a greased 9×5-inch loaf pan. Cover and let rise for 30 minutes, until puffy.
Meanwhile, preheat your oven to 375°F.
In a small bowl, lightly beat the pasture-raised egg. Brush the top of the risen loaf with the egg wash.
Bake for 30-35 minutes, until the bread is deep golden brown and the internal temperature reaches 190°F. (Tip: Tent with foil if browning too quickly.)
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. (Tip: For a soft crust, brush with melted butter immediately after removing from pan.)

Let the bread cool completely before slicing for the best texture—the crumb will be tender and the cheese pockets perfectly gooey. Serve it warm alongside a hearty soup or slice it for next-day toast. Leftover cheese bread makes irresistible croutons or bread pudding.

Garlic Bread

So you're in the mood for something warm, crusty, and unapologetically garlicky? This homemade garlic bread starts from scratch with a simple dough and delivers a roasted, savory flavor that beats any store-bought version.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

3 cups bread flour
1 ½ cups warm water (110°F)
1 packet active dry yeast (2 ¼ tsp)
1 ½ tsp garlic powder
1 ½ tsp fine sea salt
4 tbsp unsalted butter, melted

Instructions

In a small bowl, combine warm water and yeast; let stand for 5 minutes until foamy.
In a large mixing bowl, whisk together bread flour, garlic powder, and salt.
Pour the yeast mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. (Tip: If the dough sticks to your hands, dust your fingers with flour rather than adding more to the dough.)
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
Punch down the dough and shape it into a rustic loaf or divide into 8 equal pieces for rolls.
Transfer to a parchment-lined baking sheet, cover loosely with a towel, and let rise again for 30 minutes.
Preheat your oven to 375°F.
Bake the bread for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom. (Tip: For an extra-crisp crust, place a shallow pan of water on the oven floor during baking.)
While the bread bakes, mix ½ teaspoon of garlic powder into the melted butter.
As soon as the bread comes out of the oven, brush the tops generously with the garlic butter. (Tip: Use a pastry brush for even coverage and let the butter soak in for 5 minutes before slicing.)

Zesty and aromatic, this garlic bread boasts a crisp, golden crust and a soft, fluffy interior with every bite of roasted garlic. Serve it alongside pasta, soup, or simply enjoy warm with a smear of extra butter. It's a foolproof way to elevate any meal with homemade charm.

Sesame Seed Bread

Mmm, there's nothing like the smell of freshly baked sesame seed bread filling your kitchen. This recipe gives you a crunchy top crust and a nutty, tender crumb—perfect for sandwiches or toasting. You'll love how simple it is to whip up!

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Dough

3 ½ cups (440g) bread flour
1 ¼ cups (300ml) warm water (110°F)
2 ¼ teaspoons (1 packet) active dry yeast
2 tablespoons (25g) granulated sugar
1 ½ teaspoons salt
2 tablespoons (30ml) extra-virgin olive oil
2 tablespoons (18g) toasted sesame seeds

Topping

1 large egg white, lightly beaten
2 tablespoons (18g) raw sesame seeds

Instructions

In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let stand for 5-10 minutes until foamy. (Tip: water above 120°F can kill the yeast—use a thermometer to be safe.)
In a large mixing bowl, whisk together the bread flour, salt, and toasted sesame seeds.
Pour the yeast mixture and olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. (Tip: the dough should spring back when poked; if too sticky, add flour 1 tablespoon at a time.)
Lightly oil a large bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel. Let rise in a warm spot for 1 to 1½ hours until doubled in size.
Punch down the dough to release air. Transfer to a lightly floured surface and shape into a loaf. Place seam-side down in a greased 9×5-inch loaf pan.
Cover loosely with plastic wrap and let rise again for 30-45 minutes until the dough crests about 1 inch above the pan rim.
Preheat the oven to 375°F. Brush the top of the risen loaf with the beaten egg white and sprinkle evenly with raw sesame seeds.
Bake on the center rack for 30-35 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. (Tip: for certainty, check internal temperature—it should reach 190°F.)
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Lovely with a smear of butter or dipped in olive oil, this loaf's nutty crust and soft crumb make it a versatile side. Serve it warm for the best texture, or toast slices the next day for breakfast.

Poppy Seed Bread

Looking for a simple, soft yeast bread with a subtle nutty crunch? This poppy seed bread is dotted with seeds throughout, delivering a delightful texture. It's perfect for sandwiches or toasted with butter.

Serving: 10 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

3 cups bread flour, plus more for dusting
1 cup warm water (105-110°F)
1 packet (2 1/4 tsp) active dry yeast
1 tbsp granulated sugar
1 tsp fine sea salt
2 tbsp poppy seeds
2 tbsp unsalted butter, melted and slightly cooled
Cooking spray or additional butter for greasing

Instructions

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let stand for 5-10 minutes until foamy. (Tip: If the mixture doesn't foam, the yeast may be dead; start over with fresh yeast.)
In a large mixing bowl, whisk together bread flour, salt, and poppy seeds.
Pour the yeast mixture and melted butter into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: Use the windowpane test—stretch a small piece; it should thin without tearing.)
Shape the dough into a ball. Place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough to release air. Turn it out onto a floured surface and shape into a loaf by rolling it into a rectangle and rolling up tightly, pinching the seams.
Place the loaf seam-side down into a greased 9×5-inch loaf pan. Cover loosely and let rise again until dough rises just above the pan rim, about 30–45 minutes. (Tip: To check if it's ready, press gently with a finger—the indent should spring back slowly.)
Preheat the oven to 375°F (190°C). Bake the bread for 30–35 minutes until golden brown and internal temperature reaches 190°F. (Tip: If the top browns too quickly, tent with foil.)
Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Brush the top with extra melted butter for a soft crust.

With its pillowy soft interior and the gentle pop of poppy seeds in every bite, this bread brings a rustic charm to any table. Warm slices slathered with honey butter make an irresistible treat.

Oatmeal Bread

Ditch the store-bought white bread and whip up a loaf of this hearty oatmeal bread instead. It’s packed with whole wheat flour and rolled oats for a chewy texture that’s perfect for breakfast toast or sandwiches. Trust me, the aroma alone is worth it.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

Dry Ingredients

2 cups (240g) organic whole wheat flour
1 cup (90g) old-fashioned rolled oats, plus extra for topping
2 teaspoons active dry yeast (from 1 packet)
1 teaspoon kosher salt

Wet Ingredients

1 cup (240ml) filtered water, warmed to 110°F (43°C)
1/4 cup (85g) honey
2 tablespoons (30ml) unsalted butter, melted and cooled slightly

Instructions

In a small bowl, combine the warm water, honey, and yeast. Stir gently and let stand for 5–10 minutes until foamy. This confirms the yeast is active.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, and salt. Make a well in the center.
Pour the yeast mixture and melted butter into the well. Stir with a wooden spoon until a shaggy dough forms. Tip: If too dry, add a tablespoon of water at a time.
Turn the dough onto a lightly floured surface. Knead for 8–10 minutes, adding minimal flour, until smooth and elastic. The dough should be slightly tacky but not sticky.
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (about 75°F/24°C) for 1 hour, or until doubled in size.
Punch down the dough to release gases. On a floured surface, shape it into a loaf and place in a greased 9×5-inch loaf pan. Sprinkle the top with extra oats for crunch.
Cover loosely with plastic wrap and let rise again for 30–45 minutes, until the dough crests above the pan rim by about 1 inch. Meanwhile, preheat oven to 350°F (175°C).
Bake for 45–50 minutes, rotating the pan halfway through. The bread is done when it sounds hollow when tapped on the bottom, or an internal thermometer reads 190°F (88°C). Tip: Cover with foil if browning too quickly.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This prevents a gummy texture.

Perfect for toasting, this oatmeal bread has a hearty, slightly nutty flavor from the whole wheat and oats. Slather it with butter and jam for a classic breakfast, or use it for a savory sandwich with turkey and avocado. The chewy crumb holds up beautifully.

Potato Bread

Nothing beats the comforting aroma of homemade bread, and this potato bread takes it to another level. The mashed potatoes make the crumb incredibly moist and tender with a subtle earthiness that pairs perfectly with butter or jam. You're going to love how easy it is to whip up a loaf.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Dough

3 cups bread flour (14 oz)
1 cup mashed potatoes, cooled (from about 2 medium potatoes)
1 cup warm water (110°F)
2 1/4 teaspoons active dry yeast (one packet)
1 tablespoon granulated sugar
1 teaspoon fine sea salt
2 tablespoons unsalted butter, melted

Instructions

In a small bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. (Tip: Water should feel like warm bath water—too hot kills yeast, too cold slows it down.)
In a large mixing bowl, whisk together bread flour and salt. Add the mashed potatoes and melted butter, then pour in the yeast mixture.
Stir with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: The dough should be slightly tacky but not sticky—add flour sparingly.)
Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1-1.5 hours.
Punch down the dough gently, then shape into a loaf. Place in a greased 9×5-inch loaf pan. Cover and let rise again until dough crests above the pan rim, about 30-45 minutes.
Preheat oven to 350°F. Bake the loaf for 35-40 minutes until golden brown and internal temperature reaches 190°F. (Tip: If top browns too fast, tent with foil after 20 minutes.)
Remove from pan and cool completely on a wire rack before slicing.

Keep a slice warm and slathered with salted butter for the ultimate comfort snack. This bread also makes fantastic toast the next day, developing an even richer flavor once it's had time to rest.

Rye Bread

Just when you thought homemade bread couldn’t get any better, this rye bread enters the scene. It’s dense, dark, and has that signature robust sour flavor that pairs perfectly with anything from butter to smoked fish.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

For the Dough

2 cups organic rye flour
1 cup bread flour
1.5 cups warm filtered water (110°F)
1 packet (2 1/4 tsp) active dry yeast
1 1/2 tsp kosher salt
1 tbsp unsulfured molasses

Instructions

In a small bowl, combine the warm water and molasses, then sprinkle the yeast over the top. Let stand for 5–10 minutes until foamy.
In a large mixing bowl, whisk together the rye flour, bread flour, and kosher salt.
Pour the yeast mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. The dough will be very sticky—that's normal.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, adding just enough bread flour to keep it from sticking, until smooth and elastic. Tip: Rye dough is stickier than white dough, so resist over-flouring.
Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
Gently punch down the dough, then shape it into a tight round or oval loaf. Place on a parchment-lined baking sheet or in a greased 9×5-inch loaf pan.
Cover loosely with a kitchen towel and let rise again for 45 minutes. Meanwhile, preheat your oven to 375°F with a baking stone or inverted baking sheet inside.
Just before baking, use a sharp knife to score the top of the loaf with a few slashes. For a crispier crust, brush with water or place a pan of hot water in the oven.
Slide the loaf onto the hot baking stone or sheet and bake for 45–50 minutes, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. An internal temperature of 200°F is a reliable doneness cue.
Transfer to a wire rack and let cool completely before slicing—about 2 hours. If you slice too early, the texture will be gummy.

Have a slice fresh out of the oven with a smear of salted butter—the crusty exterior and soft, tangy interior are pure comfort. This loaf also makes incredible toast for breakfast or a hearty base for your favorite open-faced sandwich.

Spelt Bread

Hey there! If you’ve been looking for a simple, wholesome bread that’s both nutty and light, this spelt bread is your new go-to. Made with just four ingredients—spelt flour, water, yeast, and salt—it’s incredibly easy and rewarding.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Dough

3 cups (360g) organic spelt flour
1 1/2 cups (355ml) filtered water, warmed to 110°F
2 teaspoons active dry yeast
1 1/2 teaspoons fine sea salt

Instructions

In a large bowl, combine the warm water and active dry yeast. Let sit for 5–10 minutes until foamy.
Add the spelt flour and fine sea salt. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Tip: Spelt dough is stickier than wheat dough; use minimal extra flour to prevent toughness.)
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm spot for 1–1.5 hours until doubled in size.
Punch down the dough, shape it into a loaf, and place in a greased 9×5-inch loaf pan. Cover and let rise for 30–45 minutes until puffed and nearly doubled.
Preheat the oven to 375°F. (Tip: For a crustier top, brush the risen loaf with water just before baking.)
Bake for 35–40 minutes until golden brown and the internal temperature reaches 190°F. (Tip: Tap the bottom of the loaf; it should sound hollow when fully baked.)
Remove from the pan immediately and cool completely on a wire rack before slicing.

With its tender crumb and subtle sweetness, this spelt bread is perfect for toast or alongside soup. Once you try it, you’ll love how easily it fits into your baking routine.

Milk Bread

Oh, if there's one bread that feels like a warm hug, it's this Japanese-style milk bread. The tangzhong method gives it an incredibly soft, fluffy texture that stays fresh for days. You'll love how easy it is to pull apart and enjoy plain or with butter.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Tangzhong

1/3 cup bread flour
1 cup whole milk

For the Dough

2 1/2 cups bread flour
1/3 cup granulated sugar
1 teaspoon salt
1 tablespoon active dry yeast
1/2 cup whole milk, lukewarm (105-110°F)
1 large egg, lightly beaten
1/4 cup unsalted butter, softened

For the Egg Wash

1 large egg yolk
1 tablespoon milk

Instructions

Make the tangzhong: In a small saucepan, whisk together 1/3 cup bread flour and 1 cup milk. Cook over medium heat, stirring constantly, until thickens to a paste, about 3-5 minutes. Transfer to a bowl and let cool to room temperature.
In a small bowl, combine lukewarm milk (105-110°F) with 1 tablespoon sugar and yeast. Let stand until foamy, about 5-10 minutes. (Tip: if yeast doesn't foam, it's dead—start over.)
In a large bowl, whisk together remaining bread flour, sugar, and salt. Add the yeast mixture, tangzhong, and beaten egg. Stir until a shaggy dough forms.
Turn dough onto a lightly floured surface. Knead for 8-10 minutes, until smooth and elastic. (Tip: dough should pass the windowpane test—stretch a small piece thin enough to see light through without tearing.)
Gradually knead in softened butter, 1 tablespoon at a time, until fully incorporated and dough is smooth and supple, about 5 more minutes.
Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1-1.5 hours.
Punch down dough and divide into 8 equal pieces. Shape each into a ball. Arrange in a greased 9×5-inch loaf pan, 4 across and 4 on top offset.
Cover loosely with plastic wrap and let rise again until dough reaches the pan rim, about 30-45 minutes.
Preheat oven to 350°F. Mix egg yolk and 1 tablespoon milk for wash. Gently brush over top of risen dough.
Bake for 30-35 minutes, until deep golden brown and internal temp reaches 190°F. (Tip: tent with foil at 20 minutes if browning too fast.)
Let cool in pan for 10 minutes, then transfer to wire rack to cool completely.

How rewarding is it to slice into a loaf that's pillowy soft and slightly sweet? This milk bread is perfect for French toast, or simply eaten warm with a pat of butter. You'll find yourself making it on repeat.

Buttermilk Bread

Let me tell you about this buttermilk bread that's become a staple in my kitchen. It's a tangy, soft loaf with a wonderful crumb and a golden crust—perfect for toast or sandwiches.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

3 cups unbleached all-purpose flour, spooned and leveled
2 1/4 teaspoons (1 packet) active dry yeast
2 tablespoons granulated sugar
1 teaspoon fine sea salt
1 cup cultured buttermilk, at room temperature (110°F)
2 tablespoons unsalted butter, melted and cooled
1 large pasture-raised egg, lightly beaten

For Brushing

1 tablespoon unsalted butter, melted

Instructions

In a small bowl, combine the warm buttermilk (110°F) and sugar. Sprinkle the yeast on top and let stand for 5–10 minutes until foamy. (Tip: If the mixture doesn't foam, your yeast may be dead—start over with fresh yeast.)
In a large bowl, whisk together the flour and salt.
Add the yeast mixture, melted butter, and beaten egg to the flour. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic, adding flour 1 tablespoon at a time if sticky. (Tip: The dough should be tacky but not sticky to the touch.)
Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm draft-free spot until doubled in size, about 1 hour.
Punch down the dough and turn it out onto a lightly floured surface. Shape into a loaf and place seam-side down in a greased 9×5-inch loaf pan. Cover loosely with greased plastic wrap and let rise until doubled, about 45 minutes.
Preheat the oven to 350°F. Brush the top of the loaf with the melted butter.
Bake for 35–40 minutes until golden brown and the internal temperature reaches 190°F on an instant-read thermometer. (Tip: Tent with foil if browning too quickly.)
Remove the bread from the pan and let it cool completely on a wire rack before slicing.

Zesty and tangy, this buttermilk bread has a tender crumb that's perfect for slathering with butter or using for French toast. Slice it thick and enjoy warm from the oven for the best flavor.

Coconut Oil Bread

Kick off your baking adventure with this simple coconut oil bread—perfect for a tender crumb with a whisper of tropical sweetness. It’s a versatile loaf that pairs beautifully with both sweet and savory spreads.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

3 cups all-purpose flour
1 1/4 cups warm water (105-115°F)
2 1/4 teaspoons active dry yeast (1 packet)
3 tablespoons coconut oil, melted and slightly cooled
1 tablespoon granulated sugar
1 teaspoon salt

Instructions

In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let stand 5-10 minutes until foamy. (Tip: Water must be between 105-115°F; too hot kills yeast, too cold slows it.)
In a large bowl, whisk together flour and salt.
Add the yeast mixture and melted coconut oil to the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: Dust your hands and surface with flour sparingly to avoid a dry dough.)
Place the dough in a bowl greased with coconut oil, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free spot for 1-1.5 hours, until doubled in size.
Punch down the dough to release air. On a floured surface, shape it into a loaf and place in a greased 9×5-inch loaf pan.
Cover loosely with plastic wrap and let rise again for 30-45 minutes, until the dough rises about 1 inch above the rim of the pan.
Preheat oven to 350°F.
Bake the bread for 40-45 minutes, until golden brown on top and a thermometer inserted in the center reads 190°F. (Tip: For a hollow sound when tapped on the bottom, it's done.)
Remove the loaf from the pan immediately and let cool completely on a wire rack before slicing.

Undeniably, this coconut oil bread delivers a tender, moist crumb with a subtle tropical aroma. Serve it warm with butter and honey, or toast slices for a crunchy breakfast base. Either way, it’s a comforting loaf that disappears fast.

Date Bread

Dates are nature's candy, and this Date Bread lets them shine in a hearty, wholesome loaf. Made with whole wheat flour and a touch of honey, it's dense, moist, and perfectly sweet—no refined sugar needed. Perfect for breakfast or a snack with butter.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

Dry Ingredients

2 1/2 cups whole wheat flour
1 packet (2 1/4 tsp) active dry yeast
1 tsp sea salt

Wet Ingredients

1 cup warm water (110°F)
1 tbsp raw honey
1/4 cup pasture-raised unsalted butter, melted

Mix-ins

1 cup chopped dates

Instructions

In a small bowl, combine warm water (110°F) and honey. Sprinkle yeast over top, stir gently, and let sit for 5–10 minutes until foamy and fragrant.
In a large mixing bowl, whisk together whole wheat flour and salt.
Pour the yeast mixture and melted butter into the flour. Stir with a wooden spoon until a shaggy dough forms.
Fold in the chopped dates evenly throughout the dough.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Tip: if the dough is sticky, add a tablespoon of flour at a time during kneading.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot (about 75°F) for 1 to 1 1/2 hours, or until doubled in size.
Punch down the dough to release air, then shape it into a loaf. Place in a greased 9×5-inch loaf pan.
Cover the pan and let the dough rise again for 30–45 minutes, until it crowns about 1 inch above the pan rim.
Preheat your oven to 350°F. Bake the bread for 45–55 minutes, until deep golden brown and an instant-read thermometer inserted into the center registers 190°F. Tip: tent with foil after 30 minutes if browning too quickly.
Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing—this prevents a gummy texture.

Keep a slice of this date bread plain to appreciate its subtle sweetness, or toast it and slather with salted butter or cream cheese. The dense crumb and chewy dates make it a wonderful companion to coffee or tea for a cozy afternoon treat.

Sunflower Seed Bread

Who doesn’t love a hearty, homemade bread with a satisfying crunch? This sunflower seed bread is packed with nutty flavor and a tender crumb, perfect for toasting or sandwiches. It’s surprisingly simple to make—just a few ingredients and a little patience.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

For the Bread

3 cups (360g) unbleached bread flour, plus more for dusting
1 cup (240ml) warm water (110°F)
2 1/4 teaspoons active dry yeast (one 0.25-oz packet)
1 tablespoon organic cane sugar
1 1/2 teaspoons sea salt
2 tablespoons extra-virgin olive oil
1/2 cup (60g) raw sunflower seeds, divided
1 tablespoon unsalted butter, melted (for brushing)

Instructions

In a small bowl, combine the warm water (110°F) and sugar. Sprinkle the yeast on top and let stand for 5–10 minutes until frothy. Tip: Water that’s too hot will kill the yeast; too cold won’t activate it—use a thermometer for accuracy.
In a large mixing bowl, whisk together the bread flour and salt. Make a well in the center and add the yeast mixture, olive oil, and 1/4 cup of the sunflower seeds. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. It should spring back when poked. Tip: If the dough sticks too much, dust with flour a tablespoon at a time; if too dry, add water a teaspoon at a time.
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1–1.5 hours until doubled in size. An ideal proofing temperature is 75–80°F.
Punch down the dough gently, then shape it into a loaf. Place in a greased 9×5-inch loaf pan. Cover and let rise again for 45–60 minutes until it crowns about an inch above the rim.
Preheat your oven to 375°F. Brush the top of the loaf with melted butter and sprinkle the remaining 1/4 cup sunflower seeds over the surface, pressing lightly so they stick.
Bake for 30–35 minutes until deep golden brown and the internal temperature reaches 200°F. If it browns too fast, tent with foil halfway through. Tip: A thermometer guarantees doneness—no more guessing!
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This prevents a gummy interior.

Ultra-crusty on the outside and soft inside, this sunflower seed bread boasts a subtle nuttiness that toasts beautifully. Slather it with butter and honey for breakfast, or use it for a hearty turkey sandwich. It also freezes well—just slice and wrap tightly.

Onion Bread

Onion bread is a savory twist on classic white bread, with toasted dried onion flakes baked right in. It's aromatic, slightly sweet, and perfect for sandwiches or alongside soup.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

3 cups all-purpose flour
1 tablespoon instant yeast
1 tablespoon granulated sugar
1 teaspoon salt
1/4 cup dried onion flakes
1 cup warm water (110°F)
2 tablespoons olive oil

Instructions

In a large bowl, whisk together flour, instant yeast, sugar, salt, and dried onion flakes.
Add warm water and olive oil. Stir until a shaggy dough forms, then let rest for 5 minutes to allow the onion flakes to soften.
Turn dough onto a lightly floured surface. Knead for 8 minutes until smooth and elastic, adding more flour only if needed to prevent sticking.
Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough to release air. Shape into a loaf and place in a greased 9×5-inch loaf pan. Cover loosely with oiled plastic wrap.
Let rise again until doubled, about 30 minutes. Meanwhile, preheat oven to 375°F.
Bake for 25-30 minutes, until golden brown and the internal temperature reaches 190°F. If browning too quickly, tent with foil.
Remove from pan immediately and transfer to a wire rack. Brush the top with melted butter for a soft crust. Cool completely before slicing.

Nothing beats the aroma of freshly baked onion bread wafting through your kitchen. The crust is crisp, the crumb is soft, and every slice is studded with savory toasted onions. Spread it with butter and enjoy warm.

Herb Bread

Looking for a simple, aromatic loaf that fills your kitchen with the scent of Italy? This herb bread is your answer. With just a few pantry staples, you'll have a golden, fragrant loaf perfect for soups or sandwiches.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Dough

3 cups bread flour (unbleached), plus more for dusting
1 cup warm water (105-110°F)
2 1/4 teaspoons active dry yeast (one packet)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons fine sea salt
2 teaspoons dried mixed herbs (oregano, basil, rosemary)

Instructions

In a small bowl, dissolve the yeast in the warm water. Let stand for 5-10 minutes until foamy. Tip: If it doesn't foam, the water may be too hot or the yeast expired.
In a large bowl, whisk together the bread flour, salt, and dried herbs.
Add the yeast mixture and olive oil to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. Tip: Use a light dusting of flour to prevent sticking, but avoid adding too much.
Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough to release air. Shape into a loaf and place in a greased 9×5-inch loaf pan. Cover and let rise again until puffy, about 30 minutes.
Meanwhile, preheat the oven to 375°F. Bake the loaf for 30-35 minutes until golden brown and the internal temperature reaches 190°F. Tip: Tap the bottom; it should sound hollow when done.
Remove the bread from the pan and cool completely on a wire rack before slicing.

Ultra-soft inside with a crisp, herb-flecked crust, this bread is a versatile companion. Try it toasted with butter, or alongside a hearty minestrone. Once you bake it, you'll never go back to store-bought.

Conclusion

Yeast-risen bread doesn’t have to be complicated! These 20 simple 4-ingredient recipes prove that fresh, homemade loaves are within everyone’s reach. I’d love to hear which one becomes your go-to—drop a comment below! And if you found this helpful, please share it on Pinterest to help fellow home cooks discover the joy of easy bread baking.

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