Baking your own bread can be a rewarding experience, and with these 10 homemade bread recipes, you'll create bakery-quality loaves right in your kitchen. From the tangy Classic Sourdough and nutritious Whole Wheat Sandwich Bread to the soft Fluffy White Dinner Rolls and rich Brioche Buns, there's something for everyone. Need options for dietary restrictions? There's Gluten-Free Bread too! Discover each unique recipe and enjoy the delightful aroma of freshly baked bread as you master these techniques.
Classic Sourdough Bread
Classic sourdough bread is a timeless favorite that has been enjoyed for centuries. This bread, known for its characteristic tangy flavor and chewy texture, is made through the natural fermentation of dough. Instead of store-bought yeast, the fermentation process relies on wild yeast and lactic acid bacteria present in the sourdough starter, which gives the bread its unique taste and aroma. With a little patience and practice, you can create your own classic sourdough loaf at home, turning simple ingredients into a delicious artisan bread.
To bake beautiful sourdough bread, you need to start with a healthy sourdough starter. This yeast culture requires regular feeding to stay active and vibrant. Once you have an active starter, you can transform it into dough that will rise beautifully, resulting in a crusty exterior and tender crumb. While the process may seem intimidating, it becomes a rewarding and therapeutic routine. Grab your ingredients and let's plunge into this wonderful baking adventure.
- 500g bread flour
- 350g water (room temperature)
- 100g active sourdough starter
- 10g salt
In a large mixing bowl, combine the bread flour, water, and sourdough starter until there are no dry streaks left. Let the mixture rest for about 30 minutes (this is called the autolyse), then add the salt and mix thoroughly.
Knead the dough on a floured surface for about 10-15 minutes until it's smooth and elastic. Place the dough into a lightly oiled bowl, cover it with a damp cloth, and let it ferment at room temperature for about 4-6 hours or until it has doubled in size. After this, shape the dough and let it proof for another 1-2 hours before baking in a preheated oven at 450°F (230°C) for about 30-35 minutes, or until the crust is golden brown and sounds hollow when tapped.
When baking sourdough, the most important aspect is ensuring your starter is active and bubbly, which can be tested by performing the "float test" (drop a small spoonful of starter in a glass of water; if it floats, it's ready to use).
Additionally, humidity and temperature can affect the fermentation process, so you may need to adjust times accordingly. Don't hesitate to experiment with different flours or hydration levels, as playing around with the recipe can lead to personal variations you'll love.
Finally, let your bread cool completely before slicing; this will enhance its texture and flavor!
Whole Wheat Sandwich Bread
Whole wheat sandwich bread is a nutritious and versatile option that can enhance any meal. By using whole wheat flour instead of refined flour, you get the benefits of additional fiber, vitamins, and minerals. This recipe is perfect for making sandwiches, toast, or simply enjoying with a bit of butter or jam. The hearty texture and slightly nutty flavor of whole wheat bread aren't only satisfying but also make for a healthier alternative to white bread.
Making whole wheat sandwich bread at home is a rewarding experience, as you can control the ingredients and avoid preservatives found in store-bought options. The aroma of freshly baked bread fills your kitchen, creating a warm and inviting atmosphere. With just a few simple ingredients and some kneading, you can create a loaf that's perfect for any occasion, whether it's a Sunday brunch or a quick weekday lunch.
Ingredients:
- 3 cups whole wheat flour
- 1 cup warm water (110°F)
- 2 tablespoons honey or sugar
- 2 tablespoons vegetable oil or melted butter
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
To make the bread, begin by dissolving the honey and yeast in warm water and letting it sit for about 5-10 minutes until frothy. In a large bowl, combine the whole wheat flour and salt. Gradually pour in the yeast mixture and oil, mixing until the dough forms.
Knead the dough on a floured surface for about 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and allow it to rise in a warm place for about an hour, or until it has doubled in size. Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan. Let it rise again for 30-40 minutes before baking it in a preheated oven at 350°F (175°C) for 30-35 minutes until golden brown.
Remove from the pan and let cool on a wire rack. One tip to guarantee your bread turns out perfectly is to use warm, but not hot, water when activating the yeast — too much heat can kill the yeast. Additionally, if you like a softer crust, brush the top of the bread with melted butter right after baking.
For best results, store the bread in an airtight container or plastic bag to keep it fresh longer, and consider slicing it after it has completely cooled to avoid squishing the loaf. Enjoy your homemade whole wheat sandwich bread!
Rustic Country Loaf
For a comforting and hearty experience, nothing beats a rustic country loaf. This type of bread is known for its thick crust and soft, chewy interior, making it the perfect accompaniment to soups, stews, or just a generous spread of butter.
The beauty of this recipe lies in its simplicity, relying on just a few basic ingredients while requiring minimal hands-on time. Ideal for both novice bakers and seasoned pros, this bread offers a wonderful opportunity to practice the art of bread-making.
The rustic country loaf is baked using a technique called "autolyse," which allows the flour and water to absorb moisture before adding yeast and salt. This process helps develop gluten, enhancing flavor and texture. With a bit of patience and some hands-off rising time, you'll be rewarded with a loaf that's aromatic, nourishing, and reminiscent of the warm country kitchens of days gone by.
Perfect for sharing with friends and family, it's sure to elevate any meal to something special.
- 500g bread flour
- 350ml warm water
- 10g sea salt
- 7g active dry yeast
In a large bowl, combine the bread flour and warm water until a shaggy dough forms. Let the mixture rest for about 30 minutes, then sprinkle in the sea salt and yeast, kneading thoroughly until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 2 hours, or until it has doubled in size. Shape the dough into a round loaf and transfer it to a floured surface, allowing it to proof for another 30 to 60 minutes.
Preheat the oven to 220°C (425°F). Score the top of the loaf with a sharp knife, and bake for 25-30 minutes until golden brown and hollow-sounding when tapped.
When making a rustic country loaf, consider using a combination of bread flour and whole wheat flour for added flavor and nutrition. Additionally, using a baking stone or a cast-iron Dutch oven can create a more artisan-style crust by trapping steam in the oven.
For best results, allow the bread to cool completely before slicing to maintain its structure and moisture. Enjoy experimenting with different herbs and spices in the dough for a personalized touch!
Fluffy White Dinner Rolls
Fluffy white dinner rolls are a delightful addition to any meal, offering a comforting texture and a subtly sweet flavor that pairs perfectly with savory dishes. Whether you're hosting a family dinner, a holiday feast, or simply looking to elevate a weeknight meal, these rolls will surely impress your guests and leave them asking for seconds.
With just a few simple ingredients, you can create light and airy rolls that are best enjoyed warm from the oven, slathered in butter. Making fluffy dinner rolls doesn't have to be complicated, and the satisfying aroma that fills your kitchen as they bake is just one of the many perks. The dough rises twice for a light and pillowy texture, and with a little patience, you'll have freshly baked rolls that are perfect for tearing apart and sharing.
Serve them alongside soups, stews, or your favorite casseroles, and watch them disappear in no time.
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 1 cup whole milk, warmed
- ½ cup unsalted butter, melted
- 2 large eggs, at room temperature
In a large mixing bowl, combine the warm milk, yeast, and sugar; let it sit for about 5-10 minutes or until frothy. In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture along with the melted butter and eggs.
Mix until a dough forms, then knead the dough on a floured surface for about 8-10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough, divide it into small portions, shape the portions into rolls, and place them in a greased baking pan. Let them rise again for about 30 minutes, then bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
When making your fluffy white dinner rolls, make sure that your milk is warm but not hot, as too high a temperature can kill the yeast. For the best results, take care not to over-knead the dough; stopping once it's smooth will help keep the rolls light and fluffy.
Additionally, consider brushing the tops with melted butter immediately after baking for an extra touch of flavor and shine. If you have leftovers, store them in an airtight container to maintain freshness, or freeze them for a quick side to future meals.
No-Knead Artisan Bread
No-Knead Artisan Bread is one of the simplest and most rewarding bread recipes you can make at home. With minimal effort and just a few basic ingredients, you can produce a rustic loaf with a crisp crust and a chewy, airy interior. The beauty of this recipe lies in its long fermentation time, which allows the dough to develop flavor and texture without the need for kneading. Just mix, wait, and bake!
This bread is perfect for any meal, be it a cozy dinner or a casual brunch. It pairs beautifully with soups, salads, or even just a smear of butter. The flexibility of this recipe also allows you to experiment with different flavors by adding herbs, cheese, or olives if you'd like. Get ready to impress your friends and family with freshly baked bread that tastes as if it came straight from a bakery!
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups warm water
In a large mixing bowl, combine the flour, salt, and instant yeast, then add the warm water. Mix until a shaggy dough forms, ensuring all flour is moistened. Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature for 12 to 18 hours, until the surface is bubbly and the dough has doubled in size.
Once ready, preheat your oven to 450°F (232°C) and place a Dutch oven (with the lid) inside to heat up. Turn the dough out onto a well-floured surface and fold it gently a couple of times. Let it rest for about 30 minutes while the oven heats.
Carefully remove the hot Dutch oven, transfer the dough into it, cover it with a lid, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes until golden brown. Cool on a wire rack before slicing.
When making No-Knead Artisan Bread, it's crucial to be patient and not rush the fermentation process. Allowing the dough to sit for an extended period is what gives it that amazing flavor and texture. If you're looking for extra crunch, you can place a pan of water in the bottom of your oven while baking to create steam. This will help develop a crusty exterior.
Also, feel free to experiment with different types of flour or add-ins like nuts or sundried tomatoes to create your personalized loaf!
Rosemary Focaccia
Rosemary focaccia is a delightful Italian bread that combines a soft, fluffy interior with a crisp, golden-brown exterior. It's infused with the aromatic flavor of fresh rosemary, making it an exquisite accompaniment to any meal or a perfect snack on its own. The best part about making focaccia at home is the delightful fragrance that fills your kitchen and the satisfying texture that only freshly baked bread can provide.
This simple yet delicious recipe is perfect for both novice and experienced bakers. With just a few basic ingredients and some patience, you can create a bread that rivals your favorite artisan bakery. The dough comes together quickly, and once it's allowed to rise and bake, you'll be rewarded with a warm, flavorful focaccia that you can customize with toppings and dips of your choice.
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 3/4 cups warm water (about 110°F)
- 1/4 cup olive oil, plus extra for drizzling
- 2 tablespoons fresh rosemary, chopped
- Flaky sea salt for sprinkling
In a large mixing bowl, combine the warm water, sugar, and yeast; let it sit for about 5 minutes or until foamy. Then, add the flour, salt, and olive oil to the mixture, stirring until a loose dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it's smooth and elastic. Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area until it doubles in size, about 1-1.5 hours.
Preheat your oven to 425°F (220°C). After the dough has risen, punch it down and transfer it to a greased baking sheet, stretching it out to fit the pan. Use your fingers to create dimples all over the surface, then drizzle with olive oil and sprinkle with fresh rosemary and flaky sea salt. Bake in the preheated oven for 20-25 minutes, or until golden brown.
For the best results, make sure that you give the dough enough time to rise, as this will contribute to a light and airy structure. Don't be afraid to experiment with various toppings such as olives, sun-dried tomatoes, or even a sprinkle of parmesan cheese for added flavor.
Serve your focaccia warm with a side of olive oil for dipping or alongside your favorite soups and salads for a delicious touch. Enjoy your homemade herb-infused delight!
Cinnamon Raisin Bread
Cinnamon raisin bread is a delightful treat that combines the warm, sweet aroma of cinnamon with the chewy texture of raisins, making it a perfect addition to any breakfast or snack. This beloved classic can be enjoyed by itself, toasted with a pat of butter, or used to create delicious French toast.
The process of making homemade cinnamon raisin bread isn't only rewarding but also allows you to customize it according to your taste preferences, whether you prefer it sweeter, spicier, or with added nuts.
To create this flavorful bread, the dough is enriched with butter, milk, and sugar, bringing out a tender crumb. The addition of cinnamon and raisins elevates the taste, creating a fragrant loaf that's sure to please.
Whether you're an experienced baker or a beginner, this recipe will guide you through each step to guarantee success in the kitchen.
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (110°F/43°C)
- ¼ cup granulated sugar
- ¾ teaspoon salt
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 cup raisins
- 1 large egg
In a large mixing bowl, dissolve the yeast in warm milk and allow it to sit for about 5 minutes until foamy. In another bowl, combine 2 cups of flour with sugar, cinnamon, and salt. Add the yeast mixture along with the softened butter and egg to the dry ingredients, mixing until combined.
Gradually add the remaining flour to form a soft dough. Once the dough begins to pull away from the sides of the bowl, knead it on a floured surface for about 8-10 minutes until smooth and elastic. Add the raisins during the last minute of kneading.
Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm area until doubled in size, about 1-2 hours. Shape the dough into a loaf, place it in a greased loaf pan, and let it rise again for about 30-45 minutes before baking at 350°F (175°C) for 30-35 minutes or until golden brown and hollow-sounding when tapped.
When making cinnamon raisin bread, be careful not to over-knead the dough, as this can lead to a denser texture. Also, letting your dough rise in a warm environment helps create the perfect fluffy loaf; if your kitchen is cool, you can preheat the oven to the lowest setting for a few minutes, turn it off, and let the dough rise there.
For an even more intense flavor, consider adding a sprinkle of cinnamon sugar on top of the dough before baking or incorporating nuts like walnuts or pecans alongside the raisins for added texture. Enjoy your baking experience!
Gluten-Free Bread
Making gluten-free bread at home can be a delightful experience, especially if you're on a gluten-free diet or want to provide a safe option for friends and family. The texture and flavor of gluten-free bread might differ from traditional wheat-based bread, but with the right combination of flours and ingredients, you can create a moist, delicious loaf that you'll want to enjoy any time of the day.
This gluten-free bread recipe incorporates a variety of gluten-free flours and other ingredients to help achieve a soft crumb and appealing crust. Before diving into the ingredients, it's crucial to understand that gluten-free baking often requires additional moisture and binding agents since there's no gluten to provide structure. Ingredients like chia seeds or psyllium husk are often included to help the bread rise properly and retain moisture.
The following recipe is simple enough for both experienced bakers and beginners to tackle, making it easy to share the joys of homemade, gluten-free bread with everyone!
- 1 ½ cups gluten-free all-purpose flour (make sure it's a blend with xanthan gum included)
- ½ cup almond flour
- ½ cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon honey or maple syrup
- 2 large eggs
- 1 ½ cups warm water
- 2 tablespoons olive oil or melted coconut oil
- Optional: seeds for topping (such as sunflower or sesame seeds)
In a large mixing bowl, combine the gluten-free all-purpose flour, almond flour, tapioca flour, baking powder, baking soda, and salt. In another bowl, whisk together the honey or maple syrup, eggs, warm water, and olive oil. Pour the wet ingredients into the dry mixture and stir until a thick batter forms.
Let the dough sit for about 15-20 minutes, allowing it to rise slightly. Preheat your oven to 375°F (190°C) and line a loaf pan with parchment paper. Pour the dough into the prepared pan and smooth the top with a spatula. If desired, sprinkle seeds on top before baking. Bake for 40-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow to cool before slicing.
When making gluten-free bread, it's vital to allow the bread to cool completely on a wire rack after baking. This lets steam escape and prevents the bread from becoming gummy. Additionally, if possible, consider using a food scale for the measurements as it will provide accurate results, especially for gluten-free flours that can vary in weight.
Finally, this bread can freeze well; slice it before freezing for easy access to individual servings whenever you need them!
Brioche Buns
Brioche buns are a delightful addition to any meal, known for their rich, buttery flavor and soft, pillowy texture. These versatile rolls can be used for everything from gourmet hamburgers to elegant brunch sandwiches and are even perfect for toasting with a bit of butter. Their light and airy crumb makes them a favorite in many households, and once you taste your homemade version, you may never want to return to store-bought bread again!
Making brioche buns may seem intimidating, but the process is quite straightforward. With a little patience and the right ingredients, you'll create delicious buns that are certain to impress friends and family. The key to achieving that signature fluffy texture lies in the mixing and kneading of the dough, followed by proper proofing to allow the yeast to do its magic.
Ingredients:
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 3 large eggs
- 1/2 cup whole milk, warmed
- 1 cup unsalted butter, softened
- 1 egg (for egg wash)
- Optional: sesame seeds or poppy seeds for topping
To prepare the brioche buns, begin by mixing the flour, sugar, salt, and instant yeast in a large bowl. In a separate bowl, whisk together the eggs and warm milk until combined. Gradually incorporate the wet ingredients into the dry mixture, stirring until a shaggy dough forms.
Knead the dough for about 10-15 minutes until it becomes smooth and elastic. Once kneaded, slowly add the softened butter, a few tablespoons at a time, until fully incorporated. Shape the dough into a ball, place it in a greased bowl, cover with plastic wrap, and let it rise in a warm area until it doubles in size, approximately 1-2 hours.
After rising, punch the dough down, divide it into equal portions, shape them into buns, and place them on a lined baking sheet. Let them rise again until puffed, about 30-45 minutes. Preheat the oven to 375°F (190°C), brush the buns with an egg wash, and optionally sprinkle with sesame or poppy seeds. Bake for 15-20 minutes, or until golden brown.
When making brioche buns, confirm that your ingredients are at room temperature for best mixing and consistency. The key to achieving that perfect fluffy texture isn't to skip the two rises; each allows the dough to develop its flavor and structure.
If you want a richer taste, feel free to experiment by adding a touch of vanilla or a bit of orange zest to the dough. Additionally, storing the buns in an airtight container will keep them fresh for longer, and they can be easily frozen for later use.
Quick Banana Bread
If you're looking for a delightful treat that combines sweetness and comfort, quick banana bread is the perfect choice. This versatile recipe makes use of ripe bananas, transforming them into a moist, flavorful loaf that can be enjoyed any time of the day.
With minimal effort and basic pantry ingredients, you can create a delicious bread that's great for breakfast, a snack, or even a dessert. The beauty of quick banana bread lies in its simplicity.
There's no need for yeast or extensive rising time; this recipe uses baking soda as a leavening agent, allowing you to whip up a loaf in no time. You can also customize the recipe by adding nuts, chocolate chips, or spices to enhance the flavor profile, making it a delicious canvas for your culinary creativity.
Ingredients:
- 3 ripe bananas
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir in the melted butter, then mix in the baking soda and salt.
Add the sugar, beaten egg, and vanilla extract; stir until well combined. Finally, mix in the flour just until incorporated — be careful not to overmix.
Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 60-65 minutes, or until a toothpick inserted in the center comes out clean.
When baking quick banana bread, it's vital to use ripe bananas for maximum sweetness and flavor. If you don't have ripe bananas on hand, you can speed up the ripening process by placing them in a paper bag for a day or two.
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This allows it to set properly and makes slicing easier.
For added moisture and taste, consider wrapping leftover bread in plastic wrap after it cools and letting it sit overnight before serving.