Why You Should Make Homemade Bread
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There is just something special about making your own homemade bread that feels right. Yes, there’ve been seasons of life when I bought bread, but I have always gone back to making my bread homemade. There are many reasons you should make homemade bread, and I wanted to share them with you.
I have been making my own bread for over 50 years. I even bought all of my daughters their very own bread-making machines so they could learn to make bread and spoil their families! Bread Machine Bread: How to Make It.
Why should I make homemade bread?
I think at this point, making your own bread is just the smartest thing you can do. Stock up on all of the ingredients and keep them stored in your pantry, ready to use. When a snowstorm, pandemic, or even a hurricane hits, you can be prepared to make the base for a great meal without running to the store. Here’s the deal: get prepared now, so you’re ready for whatever comes your way. That means being particularly prepared to help feed your family by knowing how to make bread.
You never know when things will get dicey, and the local grocery store will be closed or out of bread. When things get tough, it seems like grocery stores are the first to be overrun by people who haven’t planned ahead and stocked up on food and water. Don’t be one of those; have ingredients on hand so you can feed your family a loaf of bread, and make that bread healthier, too.
1. Fresh and Flavorful
Homemade bread offers the unbeatable advantage of being fresh out of the oven. The aroma and taste of warm bread can’t be compared. I’ve been told my bread is a hit with little ones and older folks alike. Everyone seems to enjoy a good slice of homemade bread. Easy To Make Bread For One
When they were growing up, our girls looked forward to a slice of homemade bread when they got home from school. Put a little butter and honey on top, and they were all smiles.
2. Control Over Ingredients
When you make bread at home, you have complete control over the ingredients. You can choose high-quality flour, organic whole grains, and add-ons like seeds or herbs to ensure a healthier, more nutritious loaf. Making White Bread Ingredient Bags. (I freeze my ingredients in these.) Many of us have to watch our sodium intake. While making your own bread, you can adjust the salt added as you strive for lower sodium levels to make it healthier for you, understanding that it may change the flavor slightly.
3. Custom Make the Bread
Making homemade bread lets you customize it to your preferences. You can experiment with different flavor additions, textures, and shapes, making each loaf a unique creation. One of my favorite bread varieties to make is The Best Banana Bread & Muffins. You can also make cinnamon buns, zucchini bread, various nut breads, sourdough bread, and, for those affected by gluten, make some gluten-free bread using slightly different ingredients.
4. Health Benefits
Commercial bread often contains additives, preservatives, and artificial ingredients. By making bread at home, you eliminate unnecessary and potentially harmful additives, resulting in healthier food for you and your family. French Bread In One Hour. For me, fewer additives mean sticking to the basics you need for a healthy loaf of bread; feel free to add ingredients that enrich flavor, texture, and nutritional value.
Note that homemade bread lacks preservatives to extend its shelf life, so plan to consume it within the next few days to keep it fresh and wholesome. You can also store it in the freezer to eat later.
5. Economical
Baking your own bread is cost-effective in the long run. The basic ingredients required to make bread, such as flour, yeast, and water, are inexpensive and widely available. 20 Staple Pantry Items for Making Cheap Meals; By adding things like eggs, dairy products, spices, and flavorful toppings, you can make it more like artisan bread, but the cost per loaf will increase.
6. Therapeutic and Relaxing
Kneading bread dough can be therapeutic and stress-relieving. The process of making bread allows you to slow down, focus on the task at hand, and enjoy the mindfulness of creating something with your own hands. How To Make Bread In A Thermal Cooker
A stand mixer can mix things up very quickly and turn the project into short work. But kneading the dough at least part of the time brings joy to my heart.
7. Creative Outlet
Homemade bread offers endless opportunities for creativity. From shaping intricate designs to incorporating a variety of flavors, you can unleash your inner artist and have fun while baking. How To Make A Sourdough Starter + Bread. Using different flours, like white flour and whole-grain flours, including whole wheat flour, certainly changes the texture of bread varieties but still maintains the quality fiber content we need.
8. Family Bonding
Baking bread together can be a wonderful activity for the whole family. It provides an opportunity for bonding, collaboration, and shared joy as everyone gets involved in the process.
9. Reduced Waste
By making your own bread, you can reduce the packaging waste associated with store-bought bread. You can also avoid buying bread that goes stale quickly, reducing food waste. Food Storage Tips for Your Groceries and Leftovers
10. Impressive and Rewarding
Serving homemade bread to friends and family is a surefire way to impress them. The sense of accomplishment and pride you feel when you present a delicious loaf you made from scratch is truly rewarding. Soda Bread: Step-by-Step How To Make It
What’s the secret to making homemade bread?
Allow the dough to rise in a warm environment for the recommended time. The ideal temperature for proofing is around 75°F (24°C). Proper proofing allows the yeast to work its magic, resulting in a lighter and fluffier loaf. I have noticed that if you live in a place with a lot of humidity, it can be difficult to make bread, but I just add a little extra flour.
What can I use as a topping for my homemade bread?
- Butter – A classic choice, spreading a pat of butter on warm bread enhances its flavor and adds a rich, creamy touch.
- Jam or Jelly – Sweet fruit preserves like strawberry, raspberry, or apricot add a burst of sweetness to your bread.
- Nut Butter – Peanut butter, almond butter, or cashew butter are fantastic options for adding a creamy and protein-packed spread to your bread.
- Cheese – From sliced cheddar to creamy brie, cheese is a good option that pairs well with different types of bread.
- Avocado – Mashed avocado seasoned with salt, pepper, and a squeeze of lemon juice makes a fresh, healthy spread for your bread.
- Hummus – A popular dip made from chickpeas, tahini, garlic, and lemon juice, hummus adds a savory and creamy element to bread.
- Olive Oil and Balsamic Vinegar – Drizzling extra-virgin olive oil and balsamic vinegar over a slice of bread adds a tangy, flavorful touch.
- Pesto – Whether it’s classic basil pesto or a variation like sun-dried tomato or spinach pesto, these spreads bring a burst of herb flavor to the bread.
- Sliced Ham, Turkey, or Chicken – Create a tasty sandwich by layering your bread with your favorite deli meats and adding additional toppings like lettuce, tomato, and mayonnaise.
More Bread Recipes
- 3 Quick Bread Recipes You Will Love To Make
- Sourdough French Bread
- Soda Bread: Step-by-Step How To Make It
- Sourdough English Muffins
If you have FRESH INGREDIENTS, you can make bread!
- 4 cups warm milk-microwave in glass container 2 minutes
- 8 tsp. SAF Instant Yeast
- 4 eggs
- 1/2 cup Oil (I use Olive oil)
- 8 teaspoons dough enhancer (optional)
- 3 tsp. Sea Salt
- 2 cups sugar
- 1 cup warm water
- 13-14 cups white bread flour
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I start with a Bosch Mixer although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl.
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I then add the eggs and lightly mix them in the Bosch so the eggs do not “cook”. Then I add the warm milk and flour slowly.
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I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
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I knead for about 7-8 minutes.
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I place the dough in a greased bowl and cover with plastic wrap.
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I let the dough rise until it is double in size.
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I punch down the dough then cut the dough into seven pieces, mold them, and place these in greased pans.
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I let it rise once again (using the same plastic wrap) until it doubles and then I bake them at (350°F) = (176°C) degrees for 27 minutes. I lightly butter the tops of each loaf after baking while cooling on wire racks.
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I store the loaves in bags and freeze the other loaves we will not eat in 3-4 days. Remember this bread has zero preservatives so it will go bad within 3-4 days.
- 1 cup warm milk
- 2 tsp. SAF instant yeast
- 2 tsp. dough enhancer (optional)
- 1 egg
- 1/8 cup oil-I use olive oil
- 3/4 tsp. sea salt
- 1/4 cup sugar
- 1/4 cup warm water
- 3 to 3-1/2 cups white bread flour
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I start with a Bosch bread mixer, although you could make this in a bowl. I put the yeast, warm water, salt, oil, and sugar in the bowl.
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I then add the eggs and lightly mix them in the Bosch so the egg does not “cook”.
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Then I add the warm milk and flour slowly. I continue to add flour until the bread dough pulls away from the sides of the Bosch bowl.
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Then knead the dough for about 7-8 minutes. I place the dough in a greased bowl and cover with plastic wrap.
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Let the dough rise until it's double the original size. Then punch down the dough and make it into loaves and place these in greased pans (this recipe makes two-1-pound loaves).
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I let it rise once again (using the same plastic wrap) until doubled in size.
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Remove the plastic wrap and bake them at (350°F) = (176°C) degrees for 27-30 minutes. I lightly butter the tops of each loaf after baking and remove them from the pans.
HOW TO MAKE SCONES aka Fry Bread
- I start with a very large skillet and heat the oil one to two inches deep until I can spritz a few drops of water into the oil ever so carefully, then I know it’s hot enough.
2. You will start with one ball of dough about the size of a tennis ball, maybe a little smaller, but bigger than a golf ball.
3. Then mash the dough with the palm of your hand on a greased countertop and use a rolling pin to roll the dough from the center out. You keep rolling from the center out until they are very thin.
4. Then place them in the hot oil really carefully because the oil will splatter. Here’s the deal, yes, it’s a big mess, but I’m talking about memories right now.
5. Adults and kids always love hot scones. You fry them until they are golden brown, and turn them over to cook the other side until that side is golden brown too.
Final Word
The next time you’re wondering why you should make homemade bread, remember these reasons. Learning how to make homemade bread is one thing, but we must also teach our kids and grandkids. Knowing what’s in your bread is a big deal, and you will know what’s in the loaf when you make your own. I’ve always stressed to my readers that they need to learn to make more meals from scratch. Learning to make your own homemade bread is a great start. May God bless this World, Linda
I love making my own bread. I know what is in it. It costs less, is better for us, and I don’t have to go out to get it. I can’t imagine not making my own bread. Bread makers make it simple, but it isn’t that hard without it. I have even baked it over my wood stove, with a camping oven.
Hi Janet, oh I love hearing you love making your own bread! I made bread in a bowl before I purchased my first Bosch, and I kept handing down my old ones to my daughters. Then I tried a bread maker, it’s perfect for the two of us. The recipe does not need eggs for the white bread, that was my goal, no eggs. Easy peasy. My wheat grinder is still in the storage unit, so I haven’e made wheat bread now for almost 2 years since we moved up north. They started the framing today on our little home, it’s taken forever. I would love a wood stove, I have baked a lot of bread in my Solar Oven. It’s all good, when you smell that bread baking in the oven! Linda
Please tell us more about your new little home.
Hi Chris, I hope to write a post about it, we sold our home almost 2 years ago. We are building an ADU (Accessory Dwelling Unit). The city has been tough to get the plans through, its so new to them. It’s basically a small home in our daughters backyard. It will be about 1000-1100 square feet. It will have a second floor for family use and a shop for our son-in-law. Linda
I made two loaves last week when my grandson and his family were here. One loaf I sliced and served with softened butter with our meal. The second loaf I made into a cinnamon swirl. The great-grands enjoyed the treat.
I love making bread too. Have started making sourdough sandwich loaves, coffee cake, focaccia, and made my first boule last week. They have all turned out beautifully and taste so good!
Hi Paula, oh my gosh, I love hearing this!! There is something about the feel of bread dough in my hands that brings me so much joy! I have never made Focaccia, I need to work on that, great idea! Linda
Linda, I bought a sourdough cookbook that is wonderful. Easy instructions and I forgot to mention that my husband loves the sourdough discard waffles I make. He thinks they are the best he’s ever eaten.
Hi Paula, that’s what so nice about sour dough discard, you can make waffles, pancakes and the best sour dough English Muffins!! Love this! Linda
Paula – I was raised on sourdough! My mother had a 100+ year old starter that her mother gave a start to all of her 7 daughters. Grandmother got her start from her mother! Anyway, my mom said there is nothing called sourdough discard! It was all used for something! Mom lost her starter when our house burned when I was 12. She was probably more upset about losing the starter than losing everything else. Fortunately, several of her sisters lived close enough and shared their starter with my mom.
HI Leanne, that fire was such a terrible thing. I’m glad you were able to get some starter from her sisters. Linda
Leanne, yes I know there is no such thing as sourdough discard. I use all of mine! There are people who actually throw away the “discard” when they feed the sourdough! So wasteful, in my opinion.
Hi Linda. Who doesn’t like home made bread! I just make a simple artisan white bread with flour,water,yeast salt and pepper. Yes it has a chewy crust but what the heck, my teeth are still good!
Hi Bill-Bill, hey, I like a chewy crust! That sounds great to me! Wait, you made it with pepper? Oh, I need to try that!!! Yummy, Linda
Linda –
I am going to have to say that making homemade bread is WHY I am the weight I am!! LOL! I just cannot resist a hot out of the oven loaf of bread with lots of creamy butter. I could eat that all day long! I am thankful for your bread for one recipe! I am afraid that if I made 2 loaves at a time, well, there goes any hope of not gaining weight!! One thing I noticed about the bread for one recipe is that it only has one rise???
When I got married back in 1983, one of my aunts was making ceramic things and had her own kiln. She made a bread pan that is just the right size for the loaf for one!! Hard to believe that in all the moves I’ve made over the last 40 years that this ceramic bread pan (with a lid!!) has not even gotten one chip in it. I do treasure it though.
Hi Leanne, I just fixed the recipe for the one loaf. It really only needs one rise. You could put the dough into a bowl, let it rise, then punch down and make it into a loaf. It will work either way. In the olden days we always had to let our dough rise twice but now we have SAF Instant yeast which requires only one rise. But I’m an old dog and still keep letting my bread rise twice! LOL! I made the recipe card a little easier to read. You having that ceramic bread dish is a treasure for sure! Linda
Following this post, Tom has agreed to get a bread maker. It’s a slow start, but I think once he gets started he will be devoted.
Hi Chris, thank you for the 5 stars, my sweet friend! There is nothing better than the feel of bread dough in your hands! Then he will want to make cinnamon rolls! I just know it! LOL! Life is good! Linda
I’m still going strong with the bread making!
Hi Paula, thank you for the 5 stars, my sweet friend! Homemade bread is the best!!! Linda
I have gotten to the point that I rarely eat bread!! I find that store bought bread, even with its preservatives, doesn’t last very long unless I freeze it! I have gone to the extra expense of packaging 2 slices in a baggie (I know, plastic waste!!) and freezing it that way.
I really do need to start making one loaf at a time. I saw a “tip” somewhere out in internet space to measure out the dry ingredients and store a few on the shelf in mason jars. Then all I would have to do is add the yeast and water to make a loaf! I think that if I have everything out to make a loaf, I might as well make jars already measured out! I could or would probably only make a couple or 3 extra jars!
One thing that I did years ago for add-ins: Italian herbs! So good! I don’t recall measurements though! So, add with your heart!
HI Leanne, thank you for the 5 stars, my sweet friend. I don’t make bread as much as I used to because with only two of us, we don’t eat that much anymore. But I love knowing my kids know how to make bread. I love making dinner rolls and cinnamon rolls, that’s my downfall. LOL! I measure the ingredients for my bread machine in “Stashers” and store the ingredients in the freezer. I just add 1-1/2 cups water. Easy peasy. My rolls and cinnamon rolls take eggs so I start from the beginning to make those. Linda