By InstaCuppa Editorial · May 2026 · 5 min read

Homemade Bread Recipe: From Scratch, No Preservatives

The simplest homemade bread has four ingredients: flour, yeast, water, and salt. That is it. No chemicals. No preservatives. No additives.

Here is how to make it in a bread maker — and three variations for Indian kitchens.

Basic White Bread (Beginner Recipe)

Ingredients:

• 400g maida (all-purpose flour)
• 5g instant yeast (1 sachet)
• 1 tsp salt
• 1 tbsp sugar
• 1.5 tbsp oil or butter
• 240ml warm water

Method:

1. Add water first, then oil, to the bread pan.
2. Add flour on top. Then add salt and sugar at opposite corners.
3. Make a small hollow in the flour centre and add yeast there.
4. Select Basic program, Medium crust. Start.
5. After the machine finishes, remove the bread pan with oven mitts. Tap out the loaf.
6. Cool on a wire rack for 30 minutes before cutting.

Whole Wheat Version (With Atta)

Ingredients: Replace 200g of maida with 200g atta. Add 1 tsp vital wheat gluten. Use 250ml water instead of 240ml (atta absorbs more water).

Setting: Whole Wheat program (3+ hour cycle).

Result: Slightly denser than pure maida, but wholesome and nutritious.

Eggless Version

The basic recipe above is already eggless. If a recipe calls for eggs, substitute with:

• 3 tbsp yogurt (for softness and slight tang)
• Or 1 tbsp ground flaxseed + 3 tbsp water (for binding)

Why Homemade Bread Goes Stale in 3 Days

Store-bought bread stays soft for 7-14 days because of added preservatives. Homemade bread has none, so it stales faster. This is normal and a sign of clean ingredients.

How to extend freshness: Slice the loaf and freeze the slices in a zip-lock bag. Pull out what you need. Toast directly from frozen — takes 3 minutes in a toaster.

The Ingredient Order Rule

This is the most common mistake beginners make. Always add ingredients in this order:

1. Liquids first (water, oil, milk)
2. Flour in the middle
3. Salt and sugar at the edges (not touching the yeast)
4. Yeast last, in a well in the flour

Salt kills yeast on direct contact. Keeping them separated until the machine starts mixing prevents this.

FAQ