Rating: 5 stars
11 Ratings
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Very easy bread recipe that I use for sandwich bread, pizza dough, and even naan! I live in Colorado Springs at an altitude of about 5,500 feet. This recipe works really well for me.

Recipe Summary

30 mins
1 hr 40 mins
2 hrs 35 mins
25 mins
1 loaf


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine water and yeast and let sit until foamy, about 10 minutes.

  • Combine flour, coconut oil, sugar, salt, and yeast mixture in a bowl. Knead until silky-smooth, about 15 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.

  • Punch down dough and turn onto a lightly floured surface. Shape into a loaf and place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

  • Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Cook's Notes:

If using a bread machine, add the dry ingredients, then start the machine on the dough cycle and slowly add coconut oil and the yeast mixture.

If you are using a clay baker, soak the baker in water while preheating the oven. Bake the bread for 30 minutes with the cover on, and bake uncovered for 15 additional minutes to get a nice brown crust on top.

I also use this recipe for naan (just roll out into 1/4-inch-thick discs and fry on a griddle) or pizza (skip the second rising and just roll it out). I use coconut oil or olive oil around the edge of the pizza dough to give the crust a nice golden brown.

Use 2 1/4 teaspoons of yeast and a bit more salt if using this recipe at a low altitude.

Nutrition Facts

230 calories; protein 5.8g; carbohydrates 34.6g; fat 7.6g; sodium 293mg. Full Nutrition