Mom’s Famous Homemade Yeast Bread Recipe

This yeast bread recipe is not only full of memories, but it also has a crispy crust with a soft, pillowy inside. Made with five simple ingredients, this bread is excellent for sandwiches and freezes well.

Why You'll Love This Yeast Bread Recipe

Family recipe. This recipe was passed down from my grandma to my mom, and now I make it for my family. My grandma used to work at a bread factory in Ukraine in the 1970s, which makes this recipe a treasure that needs to be preserved in memory.

Family favorite. The entire family loves this bread. As soon as it comes out of the oven, the butter is on the table and everyone is feasting. Dinner is served!

Ingredients Needed

Warm Water. I use regular tap water from the sink. Water temperature must be around 110-120°F.

Sugar. Organic cane sugar is a great option. This will help the yeast to bloom.

Active Dry Yeast. In this recipe, I use dry yeast, just the way grandma used to make it. Now, sourdough starter is popular and is healthier, but a homemade loaf of bread, even with dry yeast, is still much better than any loaf with a ton of preservatives.

All Purpose Flour was the go-to flour. The luxury of having different types of flours wasn't there for my family, so we used what was available. This is the original recipe. My favorite brand is King Arthur All Purpose Flour.

Oil. My mom always used canola oil in her recipes. I updated my recipe and use olive oil. There is an excellent quality canola oil available in grocery stores now, and I will use it occasionally for the sake of originality.

How to Make Yeast Bread

Grandma's and Mom's yeast bread was always kneaded by hand. Mom had a big red bowl, and she would make at least four mega loaves at a time. This recipe makes 12 buns.

Start by mixing the warm water (110-120°F), sugar, and yeast. Set aside and allow the yeast to bloom, about 10-15 minutes. I use the large glass mixing bowl to mix my dough.

Add the flour, leaving ½ cup aside and ¼ cup of the oil. Start kneading the dough by hand. It will be sticky in the beginning. After a few minutes, the gluten will start forming, and the dough will become a bit firmer.

Just a side note, it will be sticky after done kneading, but will pull away from the bowl in one piece. That's when you know you are done kneading, 5-7 minutes or so.

Add the rest of the oil on top of the dough, and cover the outside to keep it from sticking to the bowl.

Allow the dough to rise 45-60 minutes, depending on the temperature of your home. It should double in size.

Punch down the dough. Yup, the bread dough will need a second rise. This round shouldn't take as long, but it must double in size again.

Divide the dough into 12 pieces and shape them into round balls. Place onto a half sheet pan with parchment paper. You can squeeze all 12 pieces on one pan or use two half sheets to space them out.

Cover the bread with a kitchen towel and allow to rise for 30 minutes or so.

If you want to create a design on each bun, sift some flour on top and use a scoring tool to make your favorite design, just like you would on a sourdough loaf.

Preheat the oven to 400°F. Bake the bread until golden brown, approximately 30-40 minutes.

Cool the buns for 10-15 minutes, slice them in half, spread some butter on each side, and enjoy.

How To Store Yeast Bread

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