Everyday Bread: 5 ingredients, easy to make

everyday bread, make the bread buy the butter, easy bread recipe

There are recipes that you keep turning to again and again. When we first made this bread three years ago we loved it. Little did we know, it would become a staple in our house.  It’s easy to make, the rise time is forgiving, and it’s a perfect sandwich bread. ~ Editors note (8/15) 

This everyday bread recipe is adapted from the book “Make the Bread, Buy the Butter” by Jennifer Reese (Amazon affiliate link). We have made three batches of it so far during our 30-Day Whole Foods Thrifty Challenge and it never goes to waste.  It’s quite tasty!


  • 1 1/4 teaspoons of instant yeast
  • 3 1/2 cups of warm water
  • 5 1/2 cups all purpose flour
  • 1 3/4 cups whole wheat flour
  • 4 teaspoons salt (kosher preferred)


  1. Grease the inside of two 9 x 5-inch metal pans (we use butter, sometimes olive oil spray).
  2. In a large bowl, mix the yeast, water, flours, and salt.
  3. Divide in half and place into the pans.  Drape with a clean, damp dish towel and let rise until the dough is level with the tops of the pans (this could take as little as two or as long as four hours).
  4. When the dough is ready, preheat the oven to 450 degrees F.
  5. Bake loaves for 30 minutes.
  6. Take the bread out of the pans and pop them back in the oven for another 15 minutes.  The bread is done when it’s a lovely golden brown color and has a hollow sound when you tap it.

Cooking tips: For the damp towel, I use a spray bottle filled with water.  I drape the bread, tuck the towel under the bottom of the pans, and squirt the surface of the towel over the bread until it’s damp.  Depending on your kitchen, it could dry out during the time the dough rises, so check and see if it needs another squirt. It’s also fine to run a thin dishtowel under water, wring it out and wrap it up.

Don’t miss my interview with Jennifer Reese, the author of “Make the Bread, Buy the Butter.”


Read ALL the 30-Day Whole Foods Thrifty Challenge posts.


  1. says

    I have tried the recipe from Reese’s book twice, both times resulting in very dense, hard loaves. First time I just used all WW flour, so I may have deserved it. But second time I used a little more WW than called for. Next time I’ll try using a little more yeast (like you say 1.25 tsp instead of the 1 she suggests), and WARM water. I was using tap water that I tried to guess was “room temperature” like Reese’s recipe calls for. Dense is good, but I’m still hopeful to get a little more fluffy and delicious!

  2. says

    Hi Mike, yes, I used warm water and as an added trick, I put the yeast into the water and let it sit for a while while I was putting the other ingredients together. That seems to get the most air into the batch. Also, the rise time isn’t as important as “level with the rim” so that’s what you want to shoot for.

    That said, it’s still a dense bread, which is filling on our 30 day challenge. :-)

  3. Karen says

    @Dianne just made it using Bob’s Red Mill GF All Purpose Flour and White Rice Flour. You have to add more water until the dough is a little souper than “normal” bread but it worked and was delish!! Definitely worth a try!

  4. A different Lisa says

    The type of yeast doesn’t matter. As Lisa said, the bread just has to have risen enough before you put it in the oven, so don’t go by time, go by the dough. Temperature, humidity, etc., all affect the dough.

  5. Jenna says

    My best breadmaking hint is to use SAF yeast. It makes such a difference in taste & everything else.

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