Budget Bread Recipe: A $0.60 Loaf (Beginner Friendly)

I get it… bread seems like a lot of effort just to replace something that, let’s face it, is pretty cheap at the store. But this loaf is so easy to work with and gives you such a soft and lovely loaf that you’ll never go back. If you’ve been nervous to try yeast bread, this is the one to start with. I’ll walk you through each and every step ❤️.

If you bake two loaves a week instead of buying store-brand bread at $1.99, you’ll save over $150 a year… and end up with 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 Walmart store brand. Your local prices may vary slightly, but you’re looking at well under a dollar per loaf.

What You’ll Need

I love to have a stand mixer or bread machine for kneading, but it’s not a must. If you can borrow an old bread machine or find one at the thrift store, snatch it up. You’ll just use it for the dough cycle and it will make bread baking about 1 billion times easier!

• 2¾ cups all-purpose flour, bread flour works too if you want a chewier loaf
• 1 cup lukewarm water
• 2 tablespoons vegetable oil, melted butter or olive oil work if that’s what you have
• 3 tablespoons sugar
• 1¼ teaspoons salt
• 2¼ teaspoons instant or active dry yeast

Instructions

Mix the dough

Add all your ingredients to a stand mixer fitted with the dough hook — or dump them in a big bowl if you’re going by hand. Mix until everything comes together into a shaggy dough that pulls away from the sides of the bowl. If it’s sticking to the bottom, add a little more flour a tablespoon at a time. If it seems dry and won’t come together, sprinkle in water a teaspoon at a time.

Don’t overthink this part. You’re just trying to get everything combined.

Knead until smooth

Keep the mixer running on low for about 10 minutes, or turn the dough out onto a clean surface and knead by hand for 10-15 minutes. You’re done when the dough is smooth, slightly tacky, and springs back when you poke it.

The real test is the windowpane: tear off a small piece and stretch it gently between your fingers. If you can stretch it thin enough to see light through without it tearing, you’re good. If it rips right away, keep kneading.

First rise

Shape the dough into a ball and place it in a clean bowl that you’ve wiped with a little oil. Cover with a damp tea towel or plastic wrap and set it somewhere warm. Let it rise for about an hour, until it’s puffy and roughly doubled in size.

If your kitchen runs cold, turn your oven on to its lowest setting for a minute or two, turn it off, and let the dough rise in there with the door closed. The residual warmth is perfect.

Shape the loaf

Lightly grease your loaf pan. Turn the dough out onto a clean surface — no need to flour it — and gently stretch it into a rectangle about 9 by 18 inches. The short side should match the length of your pan.

Tuck in the corners, then roll it up tightly into a log. Pinch the seam closed and place it seam-side down in the pan.

Second rise

Cover the pan loosely with greased plastic wrap and let it rise again until the dough crests about an inch above the rim of the pan. This usually takes another hour, give or take.

About 15 minutes before it’s ready, preheat your oven to 350°F.

Bake

Bake for 35-40 minutes. The loaf is done when it’s golden brown and sounds hollow when you tap the bottom. If you want to be precise, an instant-read thermometer should read 195-200°F in the center.

Tip the bread out of the pan right away and let it cool completely on a wire rack before slicing. I know it’s tempting to cut into it warm, but if you do, the inside will be gummy. Give it at least 30 minutes.

Storage Instructions

To store this bread, let it cool completely first. Once it’s cool, place it in an airtight container or wrap it tightly in plastic wrap to keep it fresh. You can store it at room temperature for up to 3 days.

If you want to freeze, slice it first. Place the slices in a freezer-safe bag or wrap them in aluminum foil and then in a freezer-safe container. This way, you can take out only the slices you need. This will keep well in the freezer for up to 3 months.

The Homemade bread lifestyle

Once your bread becomes almost free, you’ll be able to cobble together meals out of nothing.

• Sandwiches (it holds up to mayo and mustard without getting soggy)
• Grilled cheese
• French toast
• Toast with butter and jam
• Garlic bread: slice thick, butter generously, sprinkle with garlic salt, and broil until golden
• Breadcrumbs: Got a few stale slices left? Pulse in the food processor.

Simple Variations

• Cinnamon swirl: After you stretch the dough into a rectangle, spread with softened butter and sprinkle generously with cinnamon sugar before rolling it up.
• Honey wheat: Swap half the all-purpose flour for whole wheat and replace the sugar with 2 tablespoons of honey. The loaf will be denser and a little heartier.
• Herb bread: Add 1-2 teaspoons of dried rosemary, thyme, or Italian seasoning to the dough. Great for sandwiches or alongside soup.
• Garlic butter top: Brush the loaf with melted butter mixed with garlic powder right when it comes out of the oven.

Troubleshooting

Printable Recipe