Bake a 60-Cent Loaf: Budget Bread Recipe for Beginners

I know homemade bread can feel like a lot of work when store loaves are so cheap, but this easy homemade bread recipe is a game changer. It uses simple pantry ingredients, is forgiving for beginners, and produces a soft, tender loaf that beats most store-bought options. If you’ve been nervous about working with yeast, this is the perfect recipe to start with — I’ll walk you through every step so you can bake with confidence.

If you bake two loaves a week instead of buying store-brand bread at $1.99, you’ll save over $150 a year — and enjoy much better bread.

Ingredient	Amount	Cost
All-purpose flour	2¾ cups	$0.23
Instant yeast	2¼ tsp	$0.16
Vegetable oil	2 tbsp	$0.07
Sugar	3 tbsp	$0.06
Salt	1¼ tsp	$0.01
Water	1 cup	free
Total		~$0.53

Prices based on a major store-brand estimate. Local prices may vary, but you should still be well under a dollar per loaf.

What You’ll Need

A stand mixer or bread machine makes kneading easier, but neither is required. You can knead this dough by hand on a clean surface. If you have an old bread machine at a thrift store, the dough cycle is a great time-saver.

• 2¾ cups all-purpose flour (bread flour works if you prefer a chewier loaf)
• 1 cup lukewarm water
• 2 tablespoons vegetable oil (melted butter or olive oil also work)
• 3 tablespoons sugar
• 1¼ teaspoons salt
• 2¼ teaspoons instant or active dry yeast

Instructions

Mix the dough

Combine all ingredients in a stand mixer fitted with a dough hook or in a large bowl if you’re mixing by hand. Mix until a shaggy dough forms and it pulls away from the bowl sides. If it sticks to the bottom, add flour a tablespoon at a time. If it seems dry and won’t come together, add water a teaspoon at a time.

Keep this step simple — you only need everything combined into a cohesive dough.

Knead until smooth

Knead on low in the mixer for about 10 minutes, or knead by hand for 10–15 minutes. The dough should be smooth, slightly tacky, and spring back when you poke it.

Use the windowpane test: tear off a small piece and stretch it gently. If it stretches thin enough to let light through without tearing, it’s ready. If it tears immediately, keep kneading a bit longer.

First rise

Shape the dough into a ball and place it in a clean bowl lightly coated with oil. Cover with a damp towel or plastic wrap and set in a warm place for about an hour, until puffy and roughly doubled.

If your kitchen is cool, turn the oven to its lowest setting for a minute or two, then turn it off and let the dough rise inside with the door closed — the residual warmth is ideal.

Shape the loaf

Lightly grease an 8½ x 4½ inch loaf pan. Turn the dough onto a clean surface (no additional flour needed), gently stretch it into a rectangle about 9 x 18 inches, and roll it tightly from the short side so the short edge matches the length of the pan. Pinch the seam closed and place the loaf seam-side down in the pan.

Second rise

Cover the pan loosely with greased plastic wrap and let the dough rise until it crests about an inch above the rim of the pan — usually about an hour. About 15 minutes before baking, preheat your oven to 350°F (175°C).

Bake

Bake for 35–40 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom. For precision, a thermometer should read 195–200°F in the center. Remove from the pan immediately and cool completely on a wire rack before slicing; cooling at least 30 minutes prevents a gummy crumb.

Storage Instructions

Allow the bread to cool completely. Store in an airtight container or wrapped tightly in plastic at room temperature for up to three days. For longer storage, slice and freeze in a freezer-safe bag or container; frozen slices keep up to three months and make it easy to thaw only what you need.

The Homemade Bread Lifestyle

Having a reliably inexpensive loaf on hand opens up many simple meals and reduces food waste. This loaf holds up well to spreads and fillings, and a single batch can become many meals.

• Sandwiches — the crumb holds up to condiments without getting soggy
• Grilled cheese — perfect melty sandwiches
• French toast — thick slices make excellent French toast
• Toast with butter and jam — a classic
• Garlic bread — slice thick, butter, sprinkle garlic salt, and broil until golden
• Breadcrumbs — pulse stale slices in the food processor for homemade crumbs

Simple Variations

• Cinnamon swirl: Spread softened butter and cinnamon sugar over the rectangle before rolling.
• Honey wheat: Replace half the flour with whole wheat and use 2 tablespoons honey instead of sugar for a heartier loaf.
• Herb bread: Add 1–2 teaspoons dried rosemary, thyme, or Italian seasoning to the dough.
• Garlic butter top: Brush with melted butter mixed with garlic powder as soon as it comes out of the oven.

Troubleshooting

Printable Recipe