Simple Bread Recipe With Yeast

I used to think homemade bread was only for advanced bakers with hours to spare. But this simple bread recipe with yeast changed my mind, proving that professional-looking results are totally achievable in your own kitchen.

This recipe combines a basic, beginner-friendly yeast dough with a vibrant sun-dried tomato and rosemary swirl, making it a flavorful showstopper for any meal. The aroma of rosemary and warm bread filling the house is exactly what makes home cooking so special, especially when it’s as easy as this. We’ll guide you through every step, ensuring you get a beautiful loaf every time.

Perfect for impressing guests or simply elevating your family’s weeknight dinner, this recipe uses pantry staples for a truly special result. No complicated techniques or fancy equipment required—just a delicious, hearty loaf ready in under 3 hours of total time, making it a great option for healthy eating and family-friendly meals.

Ingredients

• 350 g (2 ¾ cups) strong white bread flour, plus extra for dusting
  Bread flour (not all-purpose) is essential here; its high protein content provides the structure and chewiness required for a good loaf. The extra flour is used for dusting the work surface during kneading and shaping. Weighing flour is more accurate than cup measurements, especially for breadmaking.
• 7 g (2 ¼ teaspoons) active dry yeast
  This is the primary leavening agent that makes the bread rise. Make sure your yeast is fresh and active by checking the expiration date; store unused yeast in an airtight container in the freezer for longer freshness.
• 5 g (1 teaspoon) fine sea salt
  Salt controls the fermentation process and adds essential flavor to the dough; it also strengthens the gluten structure during kneading. Do not omit or reduce the salt significantly, as it affects both flavor and texture.
• 5 g (1 teaspoon) granulated sugar
  A small amount of sugar acts as food for the yeast, helping it activate quickly and providing a faster rise. It also adds a slight sweetness to balance the salty flavors of the tomato swirl.
• 240 ml (1 cup) lukewarm water (around 38-43°C / 100-110°F)
  The temperature of the water is critical for activating the yeast; if it’s too hot, it will kill the yeast; if too cold, it won’t activate properly. Use a kitchen thermometer for accuracy or test it against your wrist—it should feel warm, like a baby bottle. Keep extra lukewarm water handy in case the dough needs more liquid during mixing.
• 15 ml (1 tablespoon) olive oil, plus extra for greasing
  Olive oil adds richness and moisture to the crumb, resulting in a softer texture. It also helps prevent the dough from sticking to the bowl during the first rise. Use a high-quality extra virgin olive oil for the best flavor.
• 60 g (½ cup) oil-packed sun-dried tomatoes, drained well
  Use oil-packed tomatoes for the best flavor and texture in the swirl; if using dry-packed, rehydrate them first in hot water. Ensure they are very well-drained before processing to prevent excess liquid from making the dough soggy.
• 15 ml (1 tablespoon) olive oil (for swirl)
  This extra oil helps create a spreadable paste for the swirl mixture, ensuring the swirl doesn’t dry out during baking.
• 5 g (1 teaspoon) fresh rosemary leaves, finely chopped
  Fresh rosemary provides a powerful, aromatic complement to the sun-dried tomatoes. Finely chop the leaves to distribute the flavor evenly throughout the swirl; dried rosemary can be used in a pinch, but reduce the amount to ¼ teaspoon as dried herbs are more potent.
• Pinch of fine sea salt (for swirl)
  This pinch enhances the overall flavor profile of the swirl paste.
• Small sprig of fresh rosemary (for garnish)
  For presentation purposes only, to add visual appeal before serving.

Instructions

1. Activate the yeast: In a large bowl, combine the lukewarm water, yeast, and sugar. Stir gently and let sit for 5-10 minutes until a frothy layer appears on the surface. This frothy layer (or foam) indicates the yeast is active and ready to use; if you don’t see foam, your yeast may be old or the water temperature was wrong. This step ensures a successful rise for your simple bread recipe with yeast.
2. Form the dough: Add the bread flour and the 5 g (1 teaspoon) fine sea salt to the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms and most of the flour is incorporated. Don’t worry about getting every speck of flour right now; the kneading process will finish mixing everything, resulting in a manageable, slightly sticky dough.
3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes, using a push-fold-turn motion. Kneading develops gluten, which creates the structure of the bread; this step is critical for a good crumb texture. The dough is ready when it becomes smooth, elastic, and passes the windowpane test (a small piece can be stretched thin enough to see light through without tearing).
4. First rise: Lightly grease a clean large bowl with olive oil. Place the kneaded dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until it has visibly doubled in size.

   If your kitchen is cold during the winter, I’ve found placing the bowl in an unheated oven with the light on helps the rise significantly, but be sure to check on it after 45 minutes as variables change.

5. Prepare the swirl: While the dough is rising, prepare the sun-dried tomato and rosemary swirl. In a small food processor, combine the drained sun-dried tomatoes, 15 ml (1 tablespoon) olive oil, finely chopped fresh rosemary leaves, and a pinch of fine sea salt. Process until a coarse, spreadable paste forms; avoid over-processing into a completely smooth puree. A little texture from the tomatoes adds visual appeal and a nice bite to the finished loaf.
6. Shape the loaf: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a rectangle approximately 30 cm x 20 cm (12 inches x 8 inches). Gently flatten the dough and spread the sun-dried tomato and rosemary paste evenly over the surface, leaving a clear ½ cm (¼ inch) border along one of the longer edges. Starting from the long edge opposite the clean border, tightly roll the dough into a neat log and pinch the seam closed. This shaping technique for the simple bread recipe with yeast creates the perfect swirl in a delicious loaf.
7. Second rise: Lightly grease a 23 cm x 13 cm (9 inch x 5 inch) loaf pan. Carefully place the dough log into the prepared pan, seam-side down. Cover the pan loosely with plastic wrap or a kitchen towel and let it rise in a warm place for another 45-60 minutes, or until it has almost doubled in size and looks puffy. Preheat your oven to 200°C (390°F) during the final 15 minutes of the second rise for this simple bread recipe with yeast.
8. Bake: Bake the bread in the preheated oven for 30-35 minutes, or until the crust is deeply golden brown and the loaf sounds hollow when gently tapped on the bottom. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil to prevent burning. Check for doneness by inserting a meat thermometer; it should register 93°C (200°F) or higher in the center.
9. Cool: Carefully remove the baked bread from the pan immediately after baking and transfer it to a wire rack to cool completely for at least 1 hour before slicing. Cooling fully is crucial for the internal structure and texture; slicing while hot will result in a gummy crumb. Allowing the internal steam to escape helps create a perfectly soft, even crumb. This simple bread recipe with yeast truly shines when fully cooled.

Simple Swaps and Variations for Your Loaf

This simple bread recipe with yeast provides a great foundation for flavor experimentation. Once you’re comfortable with the basic technique, feel free to switch up the ingredients for different results. Here are a few ways to customize your loaf, especially if you enjoy healthy eating or quick meals with varied flavors.

• Swap out the herbs: For a different flavor profile, try using finely chopped fresh basil or oregano instead of rosemary. You can also mix in a teaspoon of dried Italian seasoning for a quick shortcut.
• Add cheese: Before rolling up the dough, sprinkle 1/2 cup (60 g) of grated Parmesan or sharp white cheddar cheese over the tomato paste for extra savory flavor. This is one of my favorite tweaks for a family-friendly twist.
• Spice it up: Add a pinch of red pepper flakes to the swirl mixture for a hint of heat.
• Make it vegan/dairy-free: Ensure you use a plant-based butter or margarine to grease the pan instead of oil. The rest of the simple bread recipe with yeast is already vegan.
• Garlic bread twist: Mix 1 teaspoon of garlic powder into the dry ingredients for an all-over garlic flavor.

How to Store Homemade Sun-Dried Tomato Bread

Proper storage ensures your homemade simple bread recipe with yeast stays fresh and flavorful for as long as possible. A common mistake is refrigerating fresh bread; the cold actually dries out the crumb faster.

• Countertop storage: Once completely cooled, store the bread in an airtight bread bag or container on the counter at room temperature for up to 3 days. If the crust gets soft, you can refresh it by toasting slices or warming the loaf in the oven for a few minutes.
• Freezing the loaf: To freeze for longer-term storage (up to 3 months), tightly wrap the fully cooled loaf in plastic wrap, then wrap again in aluminum foil. Slice before freezing for easier thawing (you can grab just a few slices at a time). Thaw overnight on the counter or warm directly from frozen in the oven.

FAQs about this Simple Bread Recipe with Yeast

Q: My yeast mixture didn’t bubble after 10 minutes. What did I do wrong?

A: The most likely reasons are that your water was either too hot (killing the yeast) or too cold (slowing it down), or your yeast was expired. Check the temperature of the lukewarm water with a thermometer (100-110°F) and try again with fresh yeast and water; without active yeast, the simple bread recipe with yeast won’t rise.

Q: Can I use instant yeast instead of active dry yeast?

A: Yes, you can. Instant yeast can skip the activation step by simply mixing it directly into the flour along with the salt and sugar. The results for this simple bread recipe with yeast will be similar, but note that instant yeast sometimes requires a slightly shorter rise time.

Q: How do I know when the kneading process is finished?

A: The dough should feel smooth and elastic, not sticky, and pass the windowpane test. To check, take a small piece of dough and stretch it thin; if you can see light through it without it tearing, the gluten structure is fully developed and ready for the first rise.

Q: Can I make this simple bread recipe with yeast ahead of time for meal prep?

A: Yes, you can prepare the dough through the first rise, then place it in the refrigerator overnight. The next day, let it come to room temperature for about an hour before punching it down and proceeding with the shaping and second rise. I find this helps develop more flavor when making bread for healthy meal prep.

Q: Why did my bread collapse in the oven or sink in the middle?

A: This usually means the dough over-proofed during the second rise, leading to a weak gluten structure that can’t hold up in the heat. Ensure you are checking for a puffy appearance and not letting it rise for too long during the second proof. Over-proofing is common in very warm kitchens, so keep an eye on it during the final rise.

Q: What’s the difference between this bread and focaccia?

A: This simple bread recipe with yeast results in a tighter, enriched dough baked in a pan, resulting in a classic soft bread texture with a swirl. Focaccia is a flatter, often oilier bread, typically baked free-form on a sheet pan.

Conclusion

Baking homemade bread is one of the most rewarding kitchen activities, and this simple bread recipe with yeast makes it accessible for everyone. The combination of a soft, pillowy crumb and the savory, vibrant swirl of sun-dried tomato and rosemary delivers a delicious result that rivals artisan bakeries. Whether served with soup, alongside a charcuterie board, or simply toasted for breakfast, this easy loaf is guaranteed to be a hit. Save this easy family dinner recipe to Pinterest now so you can make it for your next meal prep session or special occasion.

simple bread recipe with yeast

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sarah Mali
• Total Time: 180 minutes
• Yield: 1 loaf 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This simple bread recipe combines a beginner-friendly yeast dough with a vibrant sun-dried tomato and rosemary swirl, resulting in a flavorful and hearty loaf for any meal.

---

Ingredients

Scale 1x2x3x

• 2.75 cups strong white bread flour, plus extra for dusting
• 2.25 teaspoons active dry yeast
• 1 teaspoon fine sea salt (for dough)
• 1 teaspoon granulated sugar
• 1 cup lukewarm water (around 100-110°F)
• 1 tablespoon olive oil, plus extra for greasing
• 0.5 cup oil-packed sun-dried tomatoes, drained well
• 1 tablespoon olive oil (for swirl)
• 1 teaspoon fresh rosemary leaves, finely chopped
• Pinch fine sea salt (for swirl)
• Small sprig fresh rosemary (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate Yeast: In a large bowl, combine the lukewarm water, yeast, and sugar. Stir and let sit for 5-10 minutes until a frothy layer forms.
2. Mix Dough Ingredients: Add the bread flour and 1 teaspoon of sea salt to the yeast mixture. Stir until a shaggy dough forms.
3. Knead Dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
4. First Proof: Lightly grease a large bowl with olive oil. Place the dough in the bowl, cover tightly, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Prepare Swirl Paste: While the dough is rising, combine the drained sun-dried tomatoes, 1 tablespoon olive oil, chopped rosemary, and a pinch of salt in a small food processor. Process until a coarse paste forms.
6. Shape Loaf: Gently punch down the dough and roll it into a 12 inch x 8 inch rectangle on a lightly floured surface. Spread the swirl paste evenly over the surface, leaving a small border on one long edge. Roll the dough tightly into a log, starting from the opposite long edge, and pinch the seam closed.
7. Second Proof: Lightly grease a 9 inch x 5 inch loaf pan. Place the dough log in the pan, seam-side down. Cover loosely and let rise in a warm place for another 45-60 minutes, or until nearly doubled. Preheat oven to 390°F (200°C) during the last 15 minutes of the rise.
8. Bake Loaf: Bake in the preheated oven for 30-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200°F (93°C) when checked with a thermometer.
9. Cool Completely: Remove the baked bread from the pan immediately and transfer to a wire rack to cool completely for at least 1 hour before slicing.

Notes

To ensure yeast activity, use a kitchen thermometer to verify the water temperature (100-110°F). If the loaf begins to brown too quickly during baking, loosely tent it with aluminum foil. For the best texture, ensure the bread cools completely before slicing. Store unused yeast in an airtight container in the freezer.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Bread
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice (about 80 g)
• Calories: 140 calories
• Sugar: 3 g
• Sodium: 350 mg
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 0 mg