Today, I’m sharing my easy to make bread for one person, or two. Either way, this recipe doesn’t require a bread maker or a bread machine.
Do you love the smell of bread baking in your oven, but it seems like too much work to make just one loaf? I really hope you love this recipe because if you have FRESH ingredients, this recipe is another no-fail option!
Here’s the deal with fresh ingredients, if you have your yeast in the pantry and it’s a year old, you won’t like making bread. I recommend storing ONLY yeast that you will use within a month or two in your fridge. Any longer, it must go in the freezer.
Now onto the flour, this may raise some eyebrows, but it’s my recommendation for making bread successfully. I only store bread flour that I will use in the next 9-12 months. It’s all about fresh flour.
All-Purpose Flour or Bread Flour
Years ago I used all-purpose white flour, and then I taught classes at a couple of high-end kitchen stores. I taught people how to make bread, dinner rolls, and cinnamon rolls, to name just a few things. I loved doing this!
Well, I learned about BREAD flour and my bread-making changed forever. Yes, I still grind wheat to make my whole wheat bread, but I love white bread too! Sometimes you just want a slice of warm bread right out of the oven, slathered with butter and some jam.
Gotta love it, right? My goal this next year is to teach more skills in the kitchen, and this recipe is just the beginning. Let’s have fun together!
Bread Pan Sizes
When I was growing up, my mother used large bread pans (approximately 9-1/2 inches by 5-1/12 inches by 2-3/4 inches). Well, back then there weren’t a lot of choices for bread pans. It was like one size fits all.
One day, I was going to a Bosch store in Logan, Utah, and I saw these small bread pans on the shelf. I had to buy them. I tried them the next time I was baking bread, and I was sold. I ended up buying 8 small bread pans. My daughters use the same size pans. These are very similar to the ones I have, Fat Daddio Bread Pans. (7.75 x 3.75 x 2.5 Inches)
You may wonder why I need a smaller bread pan? Well, you don’t have to have them, but this recipe today is for a small loaf because we need to remember that homemade bread doesn’t have preservatives in it. It goes bad faster than the store-bought bread.
Mark and I can’t eat a large loaf fast enough, so the small pans are perfect for us. Let me know if you use smaller bread pans, I love to hear from you.
In case you missed these posts:
Easy To Make Bread For One
Kitchen Items You May Need
Easy To Make Bread For One
Gather your ingredients so you’re ready to get started making this recipe.
Grease a 7.75 x 3.75 x 2.75-inch bread pan and set it aside. Grab a bowl and a Danish Whisk. Dump everything in a large mixing bowl.
Stir until mixed thoroughly. Add additional flour to the mixture if needed if the dough is too sticky. Don’t add too much at a time, we want the dough to make fluffy loaves.
Flour your countertop and scoop the dough out onto the countertop. Knead for about 3-4 minutes. Roll the dough out and shape it into a loaf.
Place the loaf in the greased bread pan.
Cover with plastic wrap or a warm wet towel. Let it rise for about an hour.
This is what it looks like after it rises for an hour or so. It’s ready to bake.
Preheat the oven to 350 degrees. Bake for 20-25 minutes, or until slightly brown. Lightly butter the top after baking if you want a soft crust. I use a baggie slathered with butter to spread on the top. Let it cool. Store in a bag to keep the bread soft. Enjoy.
Finished Product: they look so delicious.
Easy To Make Bread For One Recipe
- 1/2 cup warm milk
- 1 teaspoon SAF Instant Yeast (this is what I use)
- 1 teaspoon Dough Enhancer (optional-it makes the bread fluffy)
- 1/2 scant teaspoon salt
- 4 tablespoons sugar
- 1 egg
- 1 tablespoon oil
- 4 tablespoons water
- 1-3/4 to 2 cups white flour (I use bread flour)
Grease a 7.75 x 3.75 x 2.75-inch bread pan and set it aside. Grab a bowl and a Danish Whisk. Dump everything in a large mixing bowl. Stir until mixed thoroughly. Add additional flour if needed to the dough if the dough is too sticky. Do not add too much, we want the dough to make fluffy loaves. Flour your countertop and scoop the dough out onto the countertop. Knead for about 3-4 minutes. Roll the dough out and shape it into a loaf. Place the loaf in the greased bread pan. Cover with plastic wrap or a warm wet towel. Let rise for about an hour. Preheat the oven to 350 degrees. Bake for 20-25 minutes, or until slightly brown. Lightly butter the top after baking if you want a soft crust. I use a baggie slathered with butter to spread on the top. Let it cool. Store in a bag to keep the bread soft. Enjoy.
How do I store a loaf of bread?
I store my bread in Bread Bags and leave the bread on the countertop. If you place your bread in the refrigerator it will dry out the bread.
Can I freeze the dough before baking?
I have never frozen the uncooked dough, so I can’t recommend it.
Can I freeze the bread after baking it?
Yes, you can. In my regular recipe that I make 8 loaves, I freeze 7 loaves for 1-2 months. I freeze them in bread bags, nothing else.
What bread bags should I use?
Any clean bag will work, but I make so much bread I stock bread bags and ties. Bread Bags
Can I use Gluten-Free flour to make this bread?
Unfortunately not, I actually called Kind Arthur’s Flour customer service a few years ago to see if their 1:1 (measure for measure) gluten-free flour would work. They said no it is only designed for cakes, cookies, and sweetbreads, not yeast bread recipes.
I hope you enjoyed my easy to make bread for one post today. There is nothing like the smell of bread baking in the oven. We really enjoy warm bread right out of the oven with just butter. You may enjoy putting some fruit jam on a slice of the bread. It also makes great toast, peanut butter and jam sandwiches, or most any sandwich. My goal is to teach others how to make bread, cook from scratch, and LOVE it! Thank you from the bottom of my heart for reading my blog. May God Bless this world, Linda