This man bread recipe is so easy to make! Create an awesome, man-sized loaf, or a dozen rolls of homemade bread in just a quick 90 minutes. Easy and healthy recipes for novice or men cooks alike!
Written by Mr. Crumbs
Aight ya’ll. You asked for it. We shared with you a picture of a new bread recipe on Facebook and Instagram last week and you responded – no, wait – you demanded that we share the new recipe with you.
With some spur of the moment decision making (a.k.a. choosing between butter or peanut butter while taste testing), recipe refinement (a.k.a. eating more bread) and editorial calendar shuffling (we had to push back the rosemary sea salt flatbread), we proudly present:
This bread recipe is so easy, even a man can make it. It was, after all, developed by one!
It’s just as easy (if not easier?) than the No-knead Overnight Artisan Bread, which many say is the easiest bread in the world.
And if you doubt me and say “baking bread is too hard” or “I’m scared of yeast,” I’m here to tell you that this loaf is your new best friend (and here’s a beginner’s guide on using yeast).
Why is 90 Minute Man Bread so great?
For starters, there’s no refined sugar. It’s sweetened with honey and has a tasty hint of coconut oil.
A healthy bread recipe developed by a man who once survived on Doritos and soda? Proof that picky eaters really can switch to real food!!
Next up, you can treat yourself to this ginormous, football-sized loaf of delicious goodness in just 90 MINUTES. That’s a quick rise, little effort, and yum-o in your belly in no time.
Finally, this recipe was a complete accident. Which means it’s highly unlikely you can get it wrong. Perfect for the novice cook, or fellow husbands out there.
It’s crusty on the outside, soft on the inside. When we pulled the first loaf out of the oven, Mrs. Crumbs and I were like, “Holy moly! That is one huge loaf…. wonder if it’s any good?”
Well, I’m going going out on a limb by saying this may be the BEST and easiest sandwich bread we’ve ever made. At first bite, we rejoiced.
Despite its size, it holds up to the hacking of a knife and smearing of butter and peanut butter very well. Granted, we love our Potato Bread, Maple Oatmeal Bread, Rosemary Olive Oil Bread (and more) – but this is just SO much easier!
Even funnier: we’ve made 3 loaves of this stuff in 2 days.
The first was obliterated by the family with a couple sticks of butter. The second loaf was used for grilled sandwiches.
The third was a final test loaf to ensure we could replicate this recipe and that it wasn’t too good to be true. I’m eating that one as I type this.
Cutting the Man Bread
Making this recipe will likely yield a Joe Montana-sized football-loaf-of-bread. Which means cutting it can be awkward. Here’s how we do it:
- Cut in half.
- Take one of your halves, and cut into slices. Trust me, the slices are plenty big for your sandwich. These are man-sized slices.
- Smear with lots of butter.
Additional Tips for a Successful Loaf of Man Bread
I recommend using all-purpose flour (plus an optional 1 Tbsp of vital wheat gluten per cup of flour, if you’re looking to bake a softer, more pliable loaf). This is how you make homemade bread flour. If you have purchased bread flour from the supermarket, you don’t need to add the vital wheat gluten for softer bread. You can also use up to 50% whole grain flour in lieu of bread flour or all-purpose flour. I haven’t tested more than 50% whole grain flour personally but check the comments below to see if someone else has tried this successfully.
If you don’t have or want to use coconut oil, you can use melted butter or olive oil – although the flavor will be slightly different. If the flavor of coconut oil concerns you, rest assure this bread does NOT taste like coconut oil.
Believe it or not, coconut oil is mildly sweet and tricks the taste buds into thinking it’s eating something sweeter than it actually is (cinnamon also does the same thing). That’s one reason why this loaf is loved by so many people who only eat white bread. Store-bought white bread has added sugar, but this homemade loaf TASTES sweet – despite the fact it only has 1 tablespoon of honey.
By the way, this is the coconut oil I use and recommend.
Most breads call for loaf pans, but we used our pizza stone. This is the one we have. It’s over 5 years old, been through hundreds of pizza nights and is still going strong. No cracks, despite moving across the country!
Plus it makes your pizza and bread taste pro-artisan (a.k.a. makes you look like you know what you’re doing).
Update: A reader tried this in loaf pans and it works great! After the first rise, split the dough into two loaves and place into two greased loaf plans. Rise again and bake as directed. For more options on baking, read the comments below. There are lots of ideas to make this recipe work for you!
Watch How to Make Our Man Bread
90 Minute Man Bread
- Prep Time: 1 hour 15 mins
- Cook Time: 25 mins
- Total Time: 1 hour 40 mins
- Category: Breads
- Cuisine: American
- 1 1/2 cups of warm water (105–115 degrees)
- 1 Tbsp honey
- 2 1/4 tsp active-dry yeast
- 2 Tbsp coconut oil, melted
- 4 cups all purpose flour
- 1 1/2 tsp salt
- Vital wheat gluten – 1 Tbsp per cup flour (optional)
- If your kitchen is not warm, turn your oven to low. This is simply to warm your kitchen up a little bit (since it’s cool where we live).
- In your mixer bowl add warm water, honey, and yeast. Stir a few times until honey dissolves. Once yeast starts foaming (5 minutes or so), add flour, melted coconut oil, and salt. Using dough hook, knead for 10 minutes on low/medium low. Leave your dough ball in the bowl and cover with a towel. Let rise for 30 minutes.
- After the first rise, lightly flour a surface and scoop your dough ball on it. Knead your lump of dough by hand a few times, until it forms a firm ball. Cover this ball of dough with a towel.
- Preheat oven to 400 degrees. If you have a pizza stone, make sure this is in the oven to warm up. Alternatively, you can use a cast iron skillet while the oven is preheating – as one reader had great luck with! (Note: We have only tested this recipe with a pizza stone.)
- Let rise for 30 minutes.
- After the second rise, place dough ball directly on pizza stone, cut two slits on the top of the dough ball and bake for 25 minutes at 400 degrees. If you are using a loaf or cast iron skillet, the cook time may need to be increased an additional 10-15 minutes. (bread is done when the internal temp is 220 degrees).
- Let cool and enjoy.
*We move this dough from the counter to the pizza stone, but if you don’t feel confident in that transition, flour a piece of parchment paper and shape the dough on that for the second rise. Then move the entire paper with the dough to the oven for baking.
**Vital wheat gluten is optional but helps create a more pliable, softer loaf.
I can’t wait to try this. But I don’t have a regular oven. I have a breadmaker, Ninja Foodi, crockpot, and a toaster oven. Could this Manbread be adapted to any of these? Thanks so much!
SJ - Team Crumbs
Hi Debbie, You can make it in the bread maker and crockpot. Here’s our post on making bread in slow cooker: https://dontwastethecrumbs.com/when-life-gives-you-a-broken-oven-bake-bread-in-a-slow-cooker/. Could do it in the toaster oven too, but we would halve or quarter recipe. It really is a big loaf!
I don’t have a pizza stone, could I use a pizza baking tray? How long do you think that would take to bake?
Kyare - Team Crumbs
Yes, you can I have never done it so I am unsure on time. Although, for future reference, a pizza stone is multi-use and a great addition to the kitchen.
Can I use this dough to make rolls? After 2nd rising, I’d form the rolls and put them on cookie sheet and then put whole cookie sheet on pizza stone?? Maybe I could use the cookie sheet like a pizza peel with a piece of parchment and put the rolls on that and then just slide the whole thing to the stone??
Kyare - Team Crumbs
Yay, so glad to hear you liked this recipe, Long!
Sounds amazing… Can I substitute Sunflower oil for coconut oil?
Kyare - Team Crumbs
Teri, you can try it but they do have different flavors and textures so it may not come out exactly like the recipe. I suggest using coconut oil if you can.
I’ve been looking for a great sandwich bread recipe that I could make with whole grains- THIS IS IT! Soft, but sturdy! I made it with half sprouted spelt flour and half AP flour. Baked half of the dough in my 8.5×4.5 loaf pan and then other as a round in my cast iron pan, only took 30 minutes. Thanks for this recipe Tiffany- it’s my new favorite!
Kyare - Team Crumbs
So glad you enjoy it!!
I only have instant yeast. How much of that do I use instead of the active dry yeast?
could this be made with GF all purpose flour and what could you do to mix it if you don’t have a stand mixer?
Hi Daniele! I haven’t tried this with a GF all purpose blend, but my gut says no. A big bowl and your hands work in lieu of a stand mixer.
Just tried this! It’s the recipe I’ve been longing for and it’s easy peasy!
Great flavour, great soft, texture that’s not dry!
I used a large loaf pan lined with parchment paper from the transfer. Then place a container of water underneath while baking…nice crust! I posted this recipe with my photos that show how great this loaf looks inside and out.
I’m a fan of your website, now! Thank you!
So glad you liked it, Devanie!
Has anyone tried adding cheese or something like jalapeño to this recipe? Just wondering if that would alter the rise. I have made this many times, always with good success.
YES!!! I’ve tested both, together and separate, and the rise isn’t affected. GO FOR IT!
Could I use sourdough starter in place of yeast?
If it’s a mature starter, you might be able to if you greatly increase the rise time. The yeast in sourdough needs 3-6 hours to rise.
Tiffany, I wanted to send you photos of my man bread and the stuffing I make, but I don’t see a way to attach a photo. I have always cooked my man bread in a cast iron skillet, coated in olive oil, but now, after the second rise, I rub the bread dough in olive oil with spices such as garlic powder, salt, pepper, rosemary and a little lemon zest (in a spice combination). We like any combination spice mixture with no salt in it. Anyway, the man bread stuffing is awesome!
Hi, Tiffany –
I have commented on this wonderful bread when I started making it. It has now become a staple of my cooking. (I have a stand mixer, but enjoy kneading this simple, easy bread by hand). I don’t buy store bread anymore. Sometimes I have left over man bread (as a single person). I was making a brine for a pork roast today using salt, sugar, savory, sage and coriander (a recipe I found in the past) when I realized I could save some of the brine prior to putting the pork roast into it, and make stuffing with the left over man bread. The spices I used are of course the traditional stuffing spices for a Thanksgiving-type stuffing. I have cubed up the man bread and will bake a brined pork roast tomorrow and make my homemade stuffing (with butter, onions celery and chicken broth including the extra unused brine), once the cubes of bread have dried. Thank you!!! Just wanted to note one use of any left over bread. The obvious others would be croutons and bread pudding. Man bread is dense (but not heavy) and lends itself well to any of these uses. Cheers!!! Oh, one more thing… man bread makes the *best* paninis if you have a panini maker or even a George Foreman or a grill pan with ridges. Otherwise, I’m pretty sure it would rock as grilled cheese or grilled cheese with ham.
I’m honored that this is a staple in your kitchen, Marianne! And GREAT idea using leftover bread for stuffing – genius!!! ♥
I absolutely love this recipe! I’ve made it the standard way, as well as used 1/4 bread flour and half whole wheat flour. However, my family’s favorite version is to add two tablespoons of Trade Joe’s “Everything But The Bagel” seasoning (you can purchase on Amazon if you don’t have a store near you.) I add it midway between the flour additions to ensure it mixes evenly. This makes for incredible toast or to use for grilled cheeses or patty melts! Thanks again for this great bread recipe!
Ooh, what a great addition, Cheryl! Thank you for sharing with us, and for the great review!
We love this bread, but both my husband and I seem to react really poorly to wheat flour. Can this recipe use einkorn or almond flour? What would the substitution ratio be?
I’ve made the bread 5 or 6 times now as written (using olive oil instead of coconut), and have had great results. Using 1 cup of AP flour yielded a bread that was just too grainy for me. Maybe more kneading or rising? Not sure. Anyway, I made this using rye flour and had excellent results. Here are the modifications:
3 cps brad flour
1 cp rye flour
2 Tbs Olive Oil
2.5 Tbs caraway seeds (added with the four)
2 Tbs Instant Yeast (Bread Machine)…it’s all I had at the time but worked well. I’m not going to screw with a good thing.
Then follow the directions as written. I’m think it needs more carraway… and next time maybe with sour dough starter for some sour rye bread…. but as I have written it is damn good loaf.
I’ve probably made this bread over a dozen times now. It turns out sooo good every time that I have to make a double batch cause my housemates DEVOUR it within 2 days. I used to make sourdough but I don’t have the time to babysit the starter and this is best bread I can make for the least amount of work 😀
I’ve made it following the recipe exactly 3-4 times but I’ve never gotten a consistently AMAZING bread every time. I just can’t replicate the PERFECT bread every time. It’s a lot better and more consistent with an increased rise time. I’ve tried with several different fresh bought yeast and different bread flours. I’ve tried to let it rise in a 78-80° and even a warmer environment. I think the variability in quantity of the ingredients that comes as a result of measuring by volume plays a big role.
I’d rate the original recipe a 4/5 but it’s a 5/5 with modifications. If you added the weights of the ingredients instead of just the volume, it would give more consistent results. I used this https://www.cupcakeproject.com/how-much-does-a-cup-of-flour-weigh/ to get the weight for one cup of flour and modified from there. My modifications and the weights I’ve found best work for me are:
-520 grams mix of 50/50 bread flour and AP flour + ~20-50grams extra for dusting when kneading
-355 grams warm brita filtered water
-1.5 Tbsp honey
-2.5 Tbsp coconut oil
-1.25 tsp active yeast (half a packet)
-2 tsp salt
1. I follow the directions until the kneading part. I knead by hand for 25-30mins. It’s a very wet and sticky dough and requires a lot of kneading.
2. Then I let it rest for ~1 hour. Do a stretch and fold. I do two more in 1 hour intervals. Sometimes I just do one more depending on how lazy I was with kneading the bread. 2-3 hours later, I shape the dough.
3. I line the bowl with parchment paper so the transfer is easy. I let this rest for another 1.5-2 hours.
4. Around 1.5-2hrs, I heat the oven at ~475°F for ~30 mins with dutch oven and lid.
5. After 25-30mins, I slash the dough and brush with milk (I prefer a softer crust), transfer to the hot dutch oven and close the lid. Put it in the oven and lower the temperature to 400°F.
6. After 30mins, I take the lid off and let it bake for another 10-15 mins depending on how I divide the dough (15 mins for one giant loaf, 10 mins each loaf of a double batch that was divided into 3 loaves). Let it cool and this yields a perfectly AMAZING loaf every time.
I like how it tastes with the extra salt, coconut oil and honey. I’d love to know what is the weights of the ingredients you use when you make the bread.
This is a very simple bread recipe, Sam, and I think it is a 5/5 as written. Different climates need modifications for any bread recipe, and I think Mrs. Crumbs was very clear on that point. The basic (and very obvious) nature of bread making is that if the dough you are kneading (by a hand or with a stand mixer) is sticky, add more flour. If it is dry, add a little water. I think you really made things overly complicated. As for parchment paper, I have never had any issues gingerly lifting the risen bread onto a cast iron skillet for baking. As Mrs. Crumbs noted in a previous comment, this is a very forgiving bread, and just about as easy as you will find. I can’t imagine letting it rise for an hour. I find her rise times to be perfect. It seems you are making a different bread, and that is great. GoDaddy.com has websites you can purchase very cheaply, as I’m sure Mrs. Crumbs has done, and you can post your recipes there, if you prefer them?
… noting, of course, that yours is a 7-8 hour bread, when the entire nature of this recipe is that it is a foolproof 90 minute bread (that requires no eggs). Personally, I wouldn’t make a 7-8 hour bread, but I can’t speak for everyone.
How many calories to a slice?
Hi Barb! Since we all slice differently, I don’t include nutrition information on my recipes. You’re welcome to input the recipe in a recipe calculator though!
Came across this recipe yesterday and since I’m an experienced bread-baker, I thought I’d give it a try and streamline it a bit.
Didn’t change any of the ingredients but, instead of using my KitchenAid mixer with the dough hook, I put the ingredients in the bread machine and set it to DOUGH. Only let it rise for 30 minutes in the machine. Shaped it into a ball and placed it into my microwave for the second and final rise. Before I put the ball into the microwave, I heated a cereal bowl of water on HIGH for 4 minutes to create a warm moist environment. WOW! What a beautiful and large loaf.
Slashed it as directed and baked it. I see some delightful grilled cheese sandwiches for our lunch today.
Thanks for sharing those tricks Katie, and I’m so glad you enjoyed this recipe! Man Bread does make some amazing grilled cheese. 🙂