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.
Simple Homemade White Bread {made With Butter!}
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.
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.
Single Rise Bread
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!
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)
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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.
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.
Easy White Bread Recipe
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.
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.
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Bread Bags and leave the bread on the countertop. If you place your bread in the refrigerator it will dry out the bread.
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.
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.
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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
Disclosures: This Site is affiliated with CMI Marketing, Inc., d/b/a CafeMedia (“CafeMedia”) for the purposes of placing advertising on the Site, and CafeMedia will collect and use certain data for advertising purposes. To learn more about CafeMedia’s Privacy Policy, clickhere.Craving the unmistakable aroma and taste of freshly baked French bread but don’t want to make a full-sized loaf? You’re in the right place! Our French Bread recipe is the perfect solution for smaller households or when you just want a manageable amount of this classic staple.
This homemade bread is perfect for so many things! Picture it on top of some warm French Onion Soup, or alongside a big bowl of chili. And honestly, it’s just as good with a bit of homemade jam. Super versatile and super tasty!
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Creating this one loaf French bread recipe has been a labor of love. While I’ve been baking French bread for years, fine-tuning the ingredients to yield a small loaf presented its own set of challenges.
Breadmaking often gets a bad rap for being difficult, especially when yeast is involved. From getting the dough to rise to avoiding common pitfalls, it can seem daunting.
However, this simplified mini French bread recipe is virtually foolproof. It’s straightforward, easy to follow, and produces consistently great results. To make things even easier, I’ve included step-by-step photos to guide you through each stage of the process. Trust me, this loaf is a game-changer, and we’re confident you’ll love it as much as we do.
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This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
These step-by-step photos and instructions help you visualize how to makea small loaf of French bread. See the recipe box below for ingredient amounts and full recipe instructions.
That’s really all there is to bread baking. This is my go-to recipe for making quick bread at home and this small loaf is a wonderful size for smaller households.
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This crusty French bread is a fantastic choice for simple yet satisfying meals. Enjoy it as a side with a bowl of tortellini soup or chicken stew, or savor slices dipped in extra virgin olive oil for a delightful snack. Here are a few popular single serving ideas to try with this bread:
Each of these recipes perfectly complements the fresh, homemade taste of your French bread, making them ideal for a cozy, satisfying meal.
These tips are designed to help you navigate common challenges in breadmaking, ensuring your small loaf of French bread turns out perfectly every time.
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Just the plain bread dough results in good fresh french bread but if you’d like to add in various ingredients, feel free to do so. There’s really no end to the kinds of bread you can make with this basic dough recipe.
The recipe variations all follow the basic bread method: mix the dough until you can achieve the appropriate elasticity, allow it to rise, punch it down, let it rest for 10 minutes or so, shape it, allow it to rise one last time, and bake it.
In order for this french bread recipe to turn out correctly, it’s important that the flour is measured out accurately. In fact, this is important for all baked goods. Whenever a reader asks me why something doesn’t turn out right, whether it’s my mini pound cake recipe or my oatmeal cookies recipe, the first question I ask is, “How did you measure the flour?”
Small Batch French Bread
Weighing ingredients is by far the most accurate way to measure flour, but it isn’t a common practice here in the U.S.
A digital scale is useful for measuring and weighing flour as well as sugar. If you don’t have a scale, you can still measure flour accurately. Here’s what you do:
Use a spoon to stir the flour inside the container. You want to loosen it up in case it’s packed tightly inside.
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And that’s it! For this mini french bread recipe, 10-ounces of flour is 2 1/4 cups (285 grams) measured the way I described above.
You can knead the bread dough by hand or in a stand mixer. Using a stand mixer is much easier but kneading by hand can be a very gratifying and meditative process. Another benefit to using a mixer is because bread dough can be messy, and many home cooks tend to add more flour which can add up and compromise the texture of the bread.
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