Recipe By Brady McPeak
Published Jun 19th
Prep 25m Cook 30m Additional 1h 40m Ready In 1h 95m
Servings 1 loaf Calories 230.2

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 Ingredients

  • 1 cup warm water (100 degrees F/40 degrees C)
  • 2 teaspoons active dry yeast
  • 3 cups bread flour
  • ¼ cup coconut oil, melted
  • 1 tablespoon white sugar
  • 1 teaspoon salt

Cooking Directions

  1. 1 Combine water and yeast and let sit until foamy, about 10 minutes.
  2. 2 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.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  4. 4 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.
  5. 5 Uncover and bake in the preheated oven for 30 minutes for an Italian-style loaf or 45 minutes for a sandwich-style bread.

Nutrition Facts

  • Calories 230.2
  • Carbohydrate 34.6 g
  • Fat 7.6 g
  • Fiber 1.3 g
  • Protein 5.8 g
  • Saturated Fat 6 g
  • Sodium 293 mg
  • Sugar 1.7 g

Chef'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.


  1. I have lived in Colorado Springs for nearly a year. I have failed repeatedly trying to bake bread and using all the suggestions. This was the FIRST time I've made a good loaf of bread. Thank you so much for a wonderful recipe. I don't feel like a bread failure anymore.
  2. This was awesome! I ran out of coconut oil so I used butter instead, and it worked great!
  3. I used 2 and a half cups of white bread flour, and half a cup of whole wheat flour.
  4. It turn out perfect! I will definitely be making this again! I did add 1 tsp sugar to the yeast and water mix, like someone suggested. The taste is amazing!!!
  5. first bread recipe I've made at altitude that has actually turned out well!
  6. We live at 6000 feet. Made the recipe as-is and it was ok. The dough was a bit hard to work with. The second time we added a tsp of the sugar to the yeast-water mixture. Much more satiny dough. After rising, we shaped the loaf on an oiled surface, not floured. It worked out - Read more ...
  7. This was delicious! Super easy and so fun. I substituted canola oil as that was the only oil I had on hand. I will definitely make this again and grab some coconut oil for next time!
  8. Great recipe. I live at 8500 ft. and this turned out wonderful. I did decrease the yeast by 1/2 tsp. and increased flour and liquid by 2 tbs.
  9. Did as written , came out great . Thank you

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