Budget Bread Recipe: A Cheap and Easy Loaf

This budget-friendly bread recipe is perfect for anyone wanting to bake their loaf without breaking the bank. Straightforward ingredients and simple steps make it easy to follow. But it’s not just cheap and easy, this bread comes out soft and delicious. One of the yeast bread recipes I recommend for the complete beginner.

Cheap Bread Recipe

Bread on a budget. No expensive ingredients, nothing weird you have to buy, and you'll get a loaf that your family and your bank account will love.
Print Recipe
baked loaf of bread dusted with flour.
Prep Time:45 minutes
Cook Time:40 minutes
Rising time:2 hours
Total Time:3 hours 25 minutes

Equipment

Ingredients

  • 2 ¾ cups all-purpose flour
  • 1 cup lukewarm water
  • 2 tablespoons vegetable oil
  • 3 tablespoons sugar
  • 1 ¼ teaspoons salt
  • 2¼ teaspoons instant or active dry yeast

Instructions

  • Mix the ingredients. Add all ingredients to an electric stand mixer or a large mixing bowl. Then, combine until a dough forms that holds together and does not stick to the sides or bottom of the bowl.
  • Knead the dough. Knead the dough for 10 to 15 minutes until it is smooth, soft, and reaches the windowpane stage (when you can stretch a small piece of dough thinly enough to see light through it without it tearing). If the dough feels dry after a couple of minutes of kneading, sprinkle in water a teaspoon at a time.
    stages of dough being kneaded.
  • The first rise. Shape the dough into a ball and place it in a clean, lightly oiled bowl. Then, cover it with a clean, damp tea towel and let it rise in a warm place for about 60 minutes until the dough is puffy and has doubled in size.
    dough shaped into ball and fully risen.
  • Shape into a loaf. Lightly spray your loaf pan with nonstick cooking spray. Then, gently stretch the dough into a rectangle approximately 9 x 18 inches. The rectangle's short side should match your loaf pan's length. Tuck in the corners and roll the dough tightly into a log. Pinch the seams closed and place the loaf, seam side down, into the prepared loaf pan.
    dough stretched into rectangle and shaped into log.
  • Allow to rise again. Cover the loaf with greased plastic wrap and let it rise in a warm place until the dough rises to about 1 inch above the top of the pan. Towards the end of the rising time, preheat your oven to 350°F (175°C).
    loaf before and after rising.
  • Bake. Bake the bread at 350°F for 35-40 minutes, until the loaf sounds hollow when tapped on the bottom. For the best results, use an instant-read thermometer to check the internal temperature of the bread; it should reach 195-200°F. Remove the bread from the pan and allow it to cool completely on a wire rack before slicing.
    baked loaf close up

Notes

Make sure to give the dough plenty of time to rise until it’s about twice its original size.  If you rush it, your bread won’t taste or feel right.
Usually, let it rise for 60 minutes at first, then another 60 minutes after shaping it.  Skipping or shortening these steps can make your bread heavy and not very fluffy.
While kneading the dough, it should start feeling smooth and stretchy.  If it sticks too much, sprinkle a bit more flour on it.  If it seems too harsh, add some water, maybe just a teaspoon, until it feels right.
Cooling the bread on a rack helps the inside steam get out without wetting the bread.  If you cut into it too soon, it might end up sticky.
If you want more bread, double all the ingredients and bake two loaves at once without changing the oven temperature or how long you bake them.  It’s an intelligent way to use your oven more effectively.

Nutrition

Calories: 116kcal | Carbohydrates: 25g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 243mg | Potassium: 31mg | Fiber: 1g | Sugar: 3g | Calcium: 4mg | Iron: 1mg
Servings: 12 slices
Calories: 116kcal
Author: Katie

More Tips:

Make sure your yeast hasn’t expired. Fresh yeast makes your bread rise well; otherwise, it might be too thick and heavy.

Keep the water warm, about 110°F, to work well with the yeast. If the water is too hot, it could kill the yeast. If it’s too cold, the yeast might not work at all.

When measuring flour, just scoop it into the measuring cup and level it off without packing it down. Putting in too much flour can make the dough hard and dry.

Choose a warm place with no drafts for your dough to rise. Alternatively, you can warm up your oven to its lowest setting, turn it off, and put the dough inside to keep it slightly warm.

If your kitchen is usually cool, your dough might not rise well. A turned-off oven with the light left on can make a cozy spot, or try to find another warm, sheltered area.

Baking bread can take a few tries to get perfect. If your first loaf isn’t great, don’t worry. Each time you try, you’ll learn and improve.

cut loaf of bread on cutting board.

Serving Suggestions

Serve this bread with homemade tomato soup, freshly churned butter, sharp cheddar cheese, sliced avocado with sea salt, or a roasted garlic spread.

Here are a few key tools and ingredients you’ll need to make this bread recipe a success:

ingredients on counter.
  • All-purpose flour. This is the base of your bread, providing structure and texture. It’s versatile and readily available in the baking aisle. You can swap all-purpose flour with bread flour if you want your bread to be a bit chewier. Or use whole wheat flour if you like your loaf denser.
  • Instant or active dry yeast. This makes your bread rise and gives it that soft, fluffy texture. It is in the baking aisle, usually near the flour and sugar.
  • Vegetable oil. This adds moisture and softness to your bread. If you like, you can try melted butter or olive oil after a more flavorful bread.
  • Sugar. A little sugar helps feed the yeast and adds a touch of sweetness. You can also substitute it with honey or maple syrup, adjusting the liquid in the recipe accordingly.
  • Lukewarm water. The temperature of the water is important—if it’s too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly.
  • Stand mixer. While you can knead the dough by hand, using a stand mixer with a dough hook attachment makes the process much easier and more consistent.
  • Loaf pan. This tool is essential for shaping your bread into a perfect loaf. Make sure to grease it to prevent sticking lightly.

These items will help make sure your bread turns out perfectly every time.

Troubleshooting and Help

What if I don’t have a stand mixer?

No worries! You can knead the dough by hand. It might take a bit longer and require more elbow grease, but it’s doable. Knead the dough on a floured surface until it’s smooth and elastic—about 10 to 15 minutes.

Can I use this recipe to make rolls or smaller loaves?

Absolutely! You can divide the dough into smaller portions to create rolls or mini loaves. Just be sure to adjust the baking time accordingly. Check rolls at 15 minutes and a half-sized loaf at 25.

My bread didn’t rise much. What went wrong?

It’s likely the yeast didn’t activate properly. Make sure your water is lukewarm—not too hot or too cold. Also, double-check that your yeast is fresh. Expired yeast can prevent your bread from rising well. Sometimes, baking at high altitudes can cause unexpected results. If you’re facing this challenge, this high-altitude baking guide offers great tips to make sure your bread turns out perfectly.

How do I know when the dough is kneaded enough?

Great question! One way to check is by doing the “windowpane test.” Take a small piece of dough and stretch it gently between your fingers. You’re good to go if it stretches thin enough to let light through without tearing!

What if I don’t have a loaf pan?

No problem! You can shape the dough into a round loaf and bake it on a baking sheet. It might not have the same uniform shape, but it tastes great.

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 the bread, 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. The bread will keep well in the freezer for up to 3 months.

When you’re ready to eat, thaw the slices at room temperature or pop them in the toaster directly from the freezer.

This bread freezes well, so don’t hesitate to make extra and save it for later!

If you’re looking for another easy-to-make bread that stores well, give this Amish white bread a try. It’s perfect for those who love a classic, soft loaf.

I hope you enjoy making this simple and budget-friendly bread recipe at home. It’s a great way to bring fresh, homemade bread to your table without spending a lot of money. Whether you enjoy it warm in the oven with a pat of butter or as the base for your favorite sandwich, this versatile recipe will surely become a regular in your kitchen. Plus, it’s easy enough for anyone to try, even if you’re new to bread baking. Give it a go, and I’d love to hear how it turns out for you.

slicing loaf of bread.

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By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

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14 Comments

  2. I plan to make this dough in my bread machine. Can you tell us what size loaf pan you used? I’m guessing the 8×4 and not the 9×5? TIA!

    Reply

  3. 5 stars
    Thank you for this recipe! This was basically my first time making regular bread and I’m so happy with how it came out! I had tried sourdough from a starter back when everyone was doing that, but found the process complicated to keep up with and didn’t do it for very long. I recently stopped working to be at home full time and have been enjoying your blog a lot during this transition. I appreciate the articles on shifting your mindset on homemaking and being frugal. I am viewing it as a fun challenge to make one income living work well for us, and one goal I had is to learn to make my own bread. With school lunches, we go through a lot of sandwiches. This recipe felt very doable, especially with using very basic ingredients. I bought a jar of instant yeast at your suggestion, so I can just scoop some out. I love that this bread can be used for both sandwiches and for serving at dinner since it tastes so fresh – and I feel a sense of pride putting it on the table. Now I know I can make sandwich bread at home, I will definitely be doing it more regularly.

    Reply

    1. gretchen! you are the best! good for you trying something new and i’m so glad your bread was a success. welcome to your new adventure and i hope to continue to help you ❤️

      Reply

    1. yes, absolutely. i used water for budget purposes but milk is great. maybe a slightly longer rise, but not much 🙂

      Reply

  5. Help please. I’m missing something. I just made this recipe 6x. First rise always surprises me (20 minutes in kitchen 68°F)… Tested 2nd rise 6 ways…from 1/4 inch above rim to 5/8 above. All 6 same results – fall flat the second they hit the oven. Confident in measurements – all on gram scale. I’ll do ANYTHING to get a loaf like your photo. Advice please? Thank you!!!!

    John Robert

    Reply

    1. John Robert I’m so sorry I just saw this. If it’s rising fast and falling flat, I’d say the dough is too wet and you need a little more flour. I don’t develop my recipes in grams so that could be the issue. Good luck!!!!
      Also I’m assuming you’re using instant yeast not rapid rise, which is different.

      Reply

    1. Hey John, looks like your pan is a tad larger than average? I would personally try to triple the recipe and divide it into 2 loaves. Or multiply each ingredient by 1.5. You can double or triple on the bottom of the recipe card.

      Reply

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