Ever find yourself craving the comforting aroma of freshly baked bread? Whether you’re hosting a dinner party, preparing a cozy family meal, or simply indulging in a weekend baking project, we’ve gathered 18 irresistible recipes to inspire your next loaf. From classic sourdough to sweet cinnamon swirls, there’s something here for every occasion and skill level. Let’s dive in and discover your new favorite bread!
Classic Sourdough Bread
Let’s be real—nothing says ‘I have my life together’ quite like pulling a gorgeous, crusty loaf of sourdough from your own oven. This classic sourdough bread is the edible equivalent of a flex, combining rustic charm with that satisfying tang we all secretly crave. And yes, you can totally do this without turning your kitchen into a flour bomb (mostly).
Ingredients
– 1 cup active sourdough starter
– 4 cups bread flour
– 1 ½ cups filtered water, at 80°F
– 2 tsp fine sea salt
– Rice flour for dusting
Instructions
1. In a large mixing bowl, combine the active sourdough starter and filtered water at 80°F, whisking vigorously until the mixture becomes frothy and fully incorporated.
2. Add the bread flour and fine sea salt to the bowl, mixing with a dough whisk until no dry patches remain and a shaggy dough forms.
3. Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature to allow the flour to fully hydrate.
4. Perform a series of stretch and folds: wet your hands, grab one side of the dough, stretch it upward, and fold it over the center; repeat this process around the bowl four times, covering and resting the dough for 30 minutes between each set for a total of four sets over 2 hours. Tip: Proper gluten development here is key—you should feel the dough becoming smoother and more elastic with each fold.
5. Transfer the dough to a lightly floured surface and shape it into a tight boule by pulling the edges toward the center and creating surface tension, then place it seam-side up in a proofing basket generously dusted with rice flour.
6. Cover the proofing basket with plastic wrap and refrigerate the dough for 12-16 hours to develop flavor through cold fermentation.
7. Preheat your oven to 475°F with a Dutch oven inside for at least 45 minutes to ensure even, intense heat distribution.
8. Carefully remove the hot Dutch oven, turn the proofed dough onto parchment paper, score the top with a lame or sharp knife in a single decisive slash about ½ inch deep, and immediately transfer it into the Dutch oven. Tip: Scoring isn’t just decorative—it controls expansion and prevents bursting, so be confident and swift!
9. Bake covered at 475°F for 20 minutes, then remove the lid, reduce the temperature to 450°F, and bake uncovered for an additional 25-30 minutes until the crust is deeply golden brown and sounds hollow when tapped on the bottom.
10. Transfer the loaf to a wire rack and allow it to cool completely for at least 2 hours before slicing to avoid a gummy crumb. Tip: Patience is non-negotiable here—rushing the cool-down sabotages texture, so resist the urge to cut in early!
Just imagine that first slice: a crackly, blistered crust giving way to an airy, open crumb with that signature tang. This bread is begging to be slathered with cultured butter or used as the foundation for an epic avocado toast situation—go on, earn those baker bragging rights.
Fluffy Brioche Loaf
Venture beyond basic bread and behold the buttery bliss of homemade brioche—this fluffy loaf is basically a hug for your taste buds, with a golden crust that crackles like morning frost and an interior so tender it practically floats off the plate.
Ingredients
– 4 cups bread flour, sifted
– 1/4 cup granulated sugar
– 2 tsp active dry yeast
– 1 tsp fine sea salt
– 3/4 cup whole milk, warmed to 110°F
– 4 pasture-raised eggs, lightly beaten
– 1 cup unsalted European-style butter, softened to room temperature
– 1 tbsp clarified butter, for brushing
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the sifted bread flour, granulated sugar, active dry yeast, and fine sea salt.
2. Pour in the whole milk warmed to 110°F and mix on low speed for 1 minute until just incorporated.
3. Add the lightly beaten pasture-raised eggs and mix on medium speed for 3 minutes until a shaggy dough forms.
4. With the mixer running, gradually add the softened unsalted European-style butter in 1-tbsp increments, allowing each piece to fully incorporate before adding the next, about 8 minutes total.
5. Continue kneading on medium-high speed for 10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
6. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1.5 to 2 hours until doubled in size.
7. Punch down the dough gently to release air bubbles, then shape it into a tight loaf and place it in a greased 9×5-inch loaf pan.
8. Cover the pan with a damp kitchen towel and let rise for 45 minutes to 1 hour until the dough crests just above the pan rim.
9. Preheat your oven to 375°F and position a rack in the center.
10. Bake the loaf for 30 to 35 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center registers 190°F.
11. Remove from the oven and immediately brush the top with clarified butter for a glossy finish.
12. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 2 hours before slicing.
After all that patience, you’re rewarded with a loaf that’s impossibly light yet rich, with a subtle sweetness that makes it perfect for French toast or simply slathered with jam—each slice is a buttery cloud of pure indulgence.
Garlic Herb Focaccia
Let’s be real—garlic herb focaccia is basically bread’s answer to a spa day, where fluffy dough gets pampered with olive oil and aromatic herbs until it emerges golden, fragrant, and utterly irresistible. This isn’t just bread; it’s a carb-loaded hug that’ll have you questioning why you ever settled for plain slices. Trust me, once you sink your teeth into this masterpiece, you’ll be plotting ways to sneak it into every meal.
Ingredients
– 4 cups all-purpose flour
– 2 teaspoons fine sea salt
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 1/2 cups warm water (110°F)
– 1/4 cup extra-virgin olive oil, plus additional for drizzling
– 3 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– Coarse sea salt for sprinkling
Instructions
1. In a large mixing bowl, whisk together 4 cups all-purpose flour and 2 teaspoons fine sea salt until fully combined.
2. Dissolve 1 packet active dry yeast in 1 1/2 cups warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Use a thermometer to ensure precise water temperature for optimal yeast activation.
3. Pour the yeast mixture and 1/4 cup extra-virgin olive oil into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Knead until the dough springs back slowly when poked, indicating proper gluten development.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles and transfer it to a greased 9×13-inch baking pan, pressing it evenly to the edges.
7. Cover the pan with the damp cloth and let the dough rise for another 30 minutes until puffy.
8. Preheat the oven to 425°F and use your fingertips to dimple the dough surface deeply.
9. Drizzle extra-virgin olive oil generously over the dimpled dough, ensuring it pools in the indentations.
10. Evenly sprinkle 3 cloves minced garlic, 2 tablespoons chopped fresh rosemary, 1 tablespoon fresh thyme leaves, and coarse sea salt over the top.
11. Bake in the preheated oven for 20-25 minutes until golden brown and crisp on the edges. Tip: Rotate the pan halfway through baking for even browning and a perfectly crisp crust.
12. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
Seriously, this focaccia boasts a crackly, oil-kissed crust giving way to a tender, airy crumb infused with garlic and herbs. Slice it warm and serve alongside a bowl of rich tomato soup or tear into chunks for dunking into balsamic and olive oil—it’s so good, you might just forget there’s a main course.
Whole Wheat Honey Bread
Fabulous news for carb connoisseurs: this whole wheat honey bread is about to become your new kitchen superstar, delivering wholesome goodness with a touch of sweet magic that’ll make your taste buds do a happy dance. Forget store-bought loaves—this homemade beauty boasts a tender crumb and golden crust that’ll have you slicing into it straight from the oven (no judgment here!).
Ingredients
– 3 cups whole wheat flour, finely milled
– 1 cup bread flour, high-protein
– 2 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1/4 cup raw honey
– 2 tablespoons unsalted butter, clarified and cooled
– 1 1/4 cups warm water (110°F)
– 1 large pasture-raised egg, lightly beaten
– 1 tablespoon whole milk, for brushing
Instructions
1. In a large mixing bowl, whisk together 3 cups whole wheat flour, 1 cup bread flour, 2 teaspoons active dry yeast, and 1 teaspoon fine sea salt until fully combined.
2. Create a well in the center of the dry ingredients and pour in 1/4 cup raw honey, 2 tablespoons clarified unsalted butter, 1 1/4 cups warm water (110°F), and 1 lightly beaten pasture-raised egg.
3. Using a wooden spoon, stir the mixture until a shaggy dough forms and no dry flour remains.
4. Turn the dough onto a lightly floured surface and knead vigorously for 10 minutes, until smooth and elastic. (Tip: If the dough sticks to your hands, add a tablespoon of bread flour at a time until manageable.)
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
6. Punch down the risen dough to release air bubbles and shape it into a loaf.
7. Transfer the shaped dough to a greased 9×5-inch loaf pan, cover with the towel, and let rise for 45 minutes, until it domes about 1 inch above the pan rim.
8. Preheat the oven to 350°F and brush the top of the loaf with 1 tablespoon whole milk for a golden finish.
9. Bake for 35–40 minutes, until the internal temperature reaches 190°F and the crust is deep golden brown. (Tip: Tap the bottom of the loaf—if it sounds hollow, it’s done!)
10. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. (Tip: Resist cutting warm bread to avoid a gummy texture—patience pays off!)
Unbelievably soft and subtly sweet, this bread features a crackly crust giving way to a moist, nutty crumb that’s perfect for slathering with almond butter or toasting for avocado smash. Its honey-kissed flavor makes it a standout for French toast or simply enjoyed warm with a drizzle of local honey.
Savory Olive and Rosemary Bread
Hark, carb connoisseurs! If your taste buds have been snoozing through sad supermarket loaves, prepare for a Mediterranean wake-up call that’ll have you doing a happy dance in your kitchen. This savory olive and rosemary bread is the aromatic, flavor-packed hero your charcuterie board has been dreaming of—no cape required.
Ingredients
– 3 cups bread flour
– 1 cup warm water (110°F)
– 2 tablespoons extra-virgin olive oil
– 2 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1/2 cup Kalamata olives, pitted and roughly chopped
– 2 tablespoons fresh rosemary, finely minced
Instructions
1. In a large mixing bowl, combine the warm water and active dry yeast, allowing it to proof for 5 minutes until frothy.
2. Add the bread flour, fine sea salt, and extra-virgin olive oil to the yeast mixture, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead vigorously for 8-10 minutes until smooth and elastic (tip: windowpane test—stretch a small piece; if it tears easily, keep kneading).
4. Incorporate the chopped Kalamata olives and minced fresh rosemary evenly throughout the dough during the final 2 minutes of kneading.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a round loaf on a parchment-lined baking sheet.
7. Score the top of the loaf with a sharp knife in a cross pattern, about 1/2 inch deep.
8. Preheat your oven to 375°F and allow the shaped loaf to proof for 30 minutes until slightly puffed (tip: place a pan of water on the oven’s bottom rack for a crisp crust).
9. Bake for 35-40 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
10. Transfer to a wire rack and cool completely for at least 1 hour before slicing (tip: resist cutting warm bread—it prevents a gummy texture).
Kneaded to perfection, this loaf boasts a crackly crust giving way to a tender, airy crumb studded with briny olives and fragrant rosemary. Serve thick slices alongside a drizzle of robust olive oil or as the foundation for a next-level turkey sandwich that’ll make lunchtime legends.
Cinnamon Raisin Swirl Bread
Let’s be real—nothing says ‘I have my life together’ like the scent of cinnamon wafting through your kitchen, except maybe actually baking this swoon-worthy swirl bread without burning it. This isn’t just bread; it’s a cozy hug in loaf form, perfect for impressing breakfast guests or justifying that second slice before noon.
Ingredients
– 4 cups all-purpose flour, sifted
– 1/2 cup granulated sugar
– 2 1/4 tsp active dry yeast
– 1 tsp fine sea salt
– 1 cup whole milk, warmed to 110°F
– 1/4 cup clarified butter, melted
– 2 pasture-raised eggs, lightly beaten
– 1 cup dark raisins, plumped in warm water and drained
– 1/4 cup light brown sugar, packed
– 2 tsp ground cinnamon
– 1 large egg yolk, for egg wash
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the sifted all-purpose flour, granulated sugar, active dry yeast, and fine sea salt.
2. Pour in the whole milk warmed to 110°F and the melted clarified butter, then mix on low speed until a shaggy dough forms.
3. Add the lightly beaten pasture-raised eggs and mix on medium speed for 8 minutes until the dough is smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, combine the plumped dark raisins, packed light brown sugar, and ground cinnamon in a small bowl for the filling.
6. Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
7. Evenly sprinkle the raisin-cinnamon filling over the dough, leaving a 1-inch border on all sides.
8. Tightly roll the dough into a log from the long end, pinching the seam to seal.
9. Place the log seam-side down into a greased 9×5-inch loaf pan, cover, and let rise for 45 minutes until puffy.
10. Preheat the oven to 350°F and brush the top of the loaf with the egg yolk mixed with 1 tbsp water for a glossy finish.
11. Bake for 35-40 minutes until the internal temperature reaches 190°F and the top is golden brown.
12. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Just imagine that first slice—tender, buttery layers swirled with cinnamon-sugar and plump raisins, offering a perfect balance of sweet and spice. Serve it toasted with a smear of cream cheese for breakfast, or enjoy it as an afternoon snack that practically demands a cup of coffee alongside.
Irish Soda Bread
Settle in, folks—we’re about to transform your kitchen into a cozy Irish pub (minus the questionable karaoke). This rustic, no-yeast wonder, Irish Soda Bread, is the quick-fix carb hero you never knew you needed, boasting a craggy crown and tender crumb that’s begging for a slather of butter.
Ingredients
– 4 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– 1 teaspoon fine sea salt
– 1 ¾ cups whole buttermilk, chilled
– 2 tablespoons unsalted European-style butter, melted and cooled
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Lightly grease a 9-inch cast-iron skillet with a thin layer of clarified butter.
3. In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, and fine sea salt until fully incorporated.
4. Create a well in the center of the dry ingredients and pour in the chilled whole buttermilk.
5. Using a wooden spoon, gently stir the mixture just until a shaggy dough forms—avoid overmixing to prevent toughness.
6. Turn the dough out onto a lightly floured surface and knead it 4-5 times until it barely holds together.
7. Shape the dough into a round loaf about 2 inches thick and place it into the prepared skillet.
8. With a sharp serrated knife, score a deep “X” across the top of the loaf, about ½ inch deep.
9. Brush the entire surface evenly with the melted unsalted European-style butter.
10. Bake for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
11. Transfer the bread to a wire rack and allow it to cool completely for at least 1 hour before slicing.
Zesty and wholesome, this bread delivers a satisfyingly dense yet tender crumb with a subtle tang from the buttermilk. Serve it warm alongside a hearty stew or toasted with a dollop of artisanal honey for a sweet-savory twist that’ll have everyone reaching for seconds.
French Baguette
Rise and shine, bread lovers! Today we’re tackling the iconic French baguette—that crispy, golden wand of carb-loaded magic that makes even the simplest butter feel like a Michelin-star experience. Forget those sad, spongy imitations; we’re crafting the real deal with crust that crackles and an interior so airy it could float away if you’re not careful.
Ingredients
– 4 cups high-protein bread flour
– 1 1/2 cups lukewarm water (100°F)
– 2 1/4 teaspoons active dry yeast
– 2 teaspoons fine sea salt
– 1 tablespoon extra-virgin olive oil
– Cornmeal for dusting
Instructions
1. In a large mixing bowl, combine 4 cups high-protein bread flour and 2 teaspoons fine sea salt, whisking thoroughly to aerate and distribute evenly.
2. In a separate small bowl, dissolve 2 1/4 teaspoons active dry yeast in 1 1/2 cups lukewarm water (100°F) and let it sit for 5 minutes until frothy. Tip: Use a thermometer to ensure precise water temperature for optimal yeast activation.
3. Pour the yeast mixture and 1 tablespoon extra-virgin olive oil into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead vigorously for 10 minutes until smooth and elastic, using the heel of your hand to develop gluten.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size. Tip: For a consistent rise, place the bowl in an oven with the light on but no heat.
6. Punch down the risen dough to release air bubbles and divide it into two equal portions.
7. Roll each portion into a 16-inch log, tapering the ends slightly, and place on a baking sheet dusted with cornmeal.
8. Score the top of each baguette diagonally with a sharp knife or lame, making 3-4 shallow cuts at a 45-degree angle. Tip: Scoring helps control expansion and creates that classic bakery appearance.
9. Cover the shaped baguettes with a cloth and let them proof for 30 minutes until puffy.
10. Preheat your oven to 450°F and place a shallow pan on the bottom rack.
11. Just before baking, pour 1 cup of hot water into the preheated pan to create steam, then immediately place the baguettes in the oven.
12. Bake for 20-25 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom.
13. Transfer to a wire rack to cool completely before slicing.
A symphony of textures awaits: that shatteringly crisp exterior gives way to a tender, hole-riddled crumb with a subtle yeasty aroma. Serve it warm with cultured butter and flaky sea salt, or go full Parisian and tear off chunks to dunk into a rich onion soup—just try not to devour the whole loaf in one sitting (no judgments here!).
Pumpkin Spice Bread
Gather ’round, spice enthusiasts—it’s time to embrace autumn’s favorite flavor without breaking a sweat (or your mixing bowls). This pumpkin spice bread is so delightfully moist and aromatic, it might just convince you that fall is the superior season, even if you’re still clinging to summer’s last rays.
Ingredients
– 1 ¾ cups all-purpose flour, sifted
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ¼ teaspoon ground ginger
– 1 ½ cups granulated sugar
– ½ cup unsalted butter, clarified and cooled to room temperature
– 2 large pasture-raised eggs, lightly beaten
– 1 cup canned pumpkin purée
– ⅓ cup whole milk
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with clarified butter, ensuring even coverage to prevent sticking.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger until fully combined and aerated.
3. In a large mixing bowl, cream the clarified butter and granulated sugar using an electric mixer on medium speed for 3–4 minutes, until the mixture is pale and fluffy.
4. Add the lightly beaten pasture-raised eggs to the butter-sugar mixture one at a time, mixing on low speed after each addition until just incorporated to avoid overmixing.
5. Fold in the canned pumpkin purée, whole milk, and pure vanilla extract with a spatula until the wet ingredients are uniformly blended.
6. Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until no streaks of flour remain, being careful not to overwork the batter.
7. Pour the batter into the prepared loaf pan, using the spatula to spread it evenly and tap the pan lightly on the counter to release any air bubbles.
8. Bake in the preheated oven for 60–65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown with a firm spring back when touched.
9. Remove the pan from the oven and allow the bread to cool in the pan on a wire rack for 15 minutes to set the structure and ease removal.
10. Carefully turn the bread out onto the wire rack to cool completely for at least 1 hour before slicing to maintain moisture and texture.
For optimal results, slice this bread while slightly warm to enjoy its tender, cake-like crumb and rich spice notes. Fantastic served toasted with a smear of cream cheese or as a base for French toast, it delivers a cozy, aromatic experience that’s perfect with your morning coffee or as an afternoon treat.
Cheddar Jalapeño Bread
Oh, the glorious union of sharp cheddar and fiery jalapeños—this bread is basically a party in loaf form that your taste buds will RSVP ‘yes’ to immediately! It’s cheesy, spicy, and utterly irresistible, perfect for turning any mundane meal into a flavor fiesta. Trust us, your kitchen will smell like a bakery crossed with a Tex-Mex joint, and honestly, what could be better?
Ingredients
– 3 cups all-purpose flour, sifted
– 1 tablespoon granulated sugar
– 2 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 1 cup whole milk, warmed to 110°F
– 2 large pasture-raised eggs, lightly beaten
– 4 tablespoons unsalted butter, melted and cooled
– 1 1/2 cups sharp cheddar cheese, grated
– 2 fresh jalapeños, seeded and finely diced
Instructions
1. In a large mixing bowl, combine the sifted all-purpose flour, granulated sugar, active dry yeast, and fine sea salt, whisking until uniformly blended.
2. Pour in the whole milk warmed to 110°F, the lightly beaten pasture-raised eggs, and melted unsalted butter, then stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, adding flour as needed to prevent sticking.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and incorporate the grated sharp cheddar cheese and finely diced fresh jalapeños, kneading gently to distribute evenly.
6. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan, covering it again to rise for 45 minutes until puffy.
7. Preheat the oven to 375°F and bake the loaf for 30-35 minutes, until the top is golden brown and an internal thermometer reads 190°F.
8. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Kick back and admire your handiwork: this bread boasts a tender, chewy crumb studded with molten cheddar pockets and a gentle jalapeño kick that builds with each bite. Serve it warm with a slather of herb-infused butter or alongside a bowl of chili for a cozy, crowd-pleasing twist—leftovers? Ha, as if!
Banana Walnut Bread
Rise and shine, banana bread lovers! This isn’t your grandma’s loaf (unless your grandma was a pastry wizard with a penchant for perfection) – we’re talking moist, nutty, and utterly irresistible banana walnut bread that’ll make your kitchen smell like a cozy bakery. Get ready to turn those spotty bananas into pure gold!
Ingredients
– 3 overripe medium bananas, mashed
– 1 cup granulated sugar
– ½ cup unsalted butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup walnuts, toasted and roughly chopped
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, combine the mashed bananas and granulated sugar until well incorporated.
3. Whisk in the melted unsalted butter, followed by the lightly beaten pasture-raised eggs and pure vanilla extract.
4. In a separate bowl, sift together the all-purpose flour, baking soda, and fine sea salt to ensure even distribution.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing to prevent a tough texture.
6. Fold in the toasted and roughly chopped walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
8. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Allow the bread to cool in the pan on a wire rack for 10 minutes to set properly.
10. Carefully remove the bread from the pan and let it cool completely on the wire rack before slicing.
Crumby goodness alert! This banana walnut bread boasts a tender, moist crumb with pockets of toasty nuts and a deep banana flavor that’s sweet but not cloying. Serve it warm with a slather of salted butter for breakfast, or get fancy by toasting slices and topping with a dollop of Greek yogurt and a drizzle of honey for an afternoon treat that’ll have everyone begging for the recipe.
Pita Bread
Darlings, let’s talk about the pocket-sized wonder that’s about to revolutionize your sandwich game—pita bread, the edible envelope that holds your culinary dreams without judgment. Forget store-bought cardboard; we’re crafting fluffy, pillowy perfection that puffs up like a proud little cloud, ready to cradle everything from hummus to heartache (or just a lot of falafel).
Ingredients
– 3 cups high-protein bread flour, sifted
– 1 tablespoon granulated sugar
– 2 teaspoons fine sea salt
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 1/4 cups warm water (110°F)
– 2 tablespoons extra-virgin olive oil
Instructions
1. In a small bowl, combine the warm water (110°F) and granulated sugar, then sprinkle the active dry yeast over the surface and let it proof for 5–7 minutes until frothy.
2. In a large mixing bowl, whisk together the sifted high-protein bread flour and fine sea salt until fully incorporated.
3. Pour the proofed yeast mixture and extra-virgin olive oil into the dry ingredients, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead vigorously for 8–10 minutes until smooth and elastic, using the heel of your hand to develop gluten (tip: if the dough sticks, dust with minimal flour to avoid dryness).
5. Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1–1.5 hours until doubled in size.
6. Punch down the dough to release air bubbles, then divide it into 8 equal portions and roll each into a smooth ball.
7. Cover the dough balls with the damp cloth and let them rest for 15 minutes to relax the gluten.
8. On a floured surface, roll each ball into a 6-inch circle about 1/4-inch thick, ensuring uniform thickness for even puffing (tip: avoid over-rolling to prevent deflation).
9. Preheat a cast-iron skillet or baking stone in an oven at 475°F for 10 minutes until scorching hot.
10. Place one rolled dough circle onto the preheated surface and bake for 3–4 minutes until it puffs fully and develops light golden spots (tip: watch closely—overbaking leads to toughness).
11. Remove the pita bread from the oven and immediately wrap it in a clean kitchen towel to steam and soften.
12. Repeat steps 9–11 with the remaining dough circles, working quickly to maintain oven temperature.
Marvel at that warm, airy pocket and tender crumb—each bite offers a subtle chew with a whisper of olive oil richness. Stuff them with spiced lamb or dunk aggressively into baba ganoush; these homemade pitas turn any meal into a Mediterranean daydream.
Challah Bread
Let’s be real: challah bread is the Beyoncé of baked goods—braided, beautiful, and always the star of the show. This golden, eggy loaf is basically a hug in carbohydrate form, perfect for tearing apart with friends or devouring solo with zero regrets.
Ingredients
– 4 cups bread flour, sifted
– 1/4 cup granulated sugar
– 2 tsp active dry yeast
– 1 tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1/2 cup warm water (110°F)
– 1/4 cup unsalted butter, melted and cooled
– 1 egg yolk mixed with 1 tbsp water (for egg wash)
– 1 tbsp sesame seeds (optional)
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the sifted bread flour, granulated sugar, active dry yeast, and fine sea salt.
2. Add the lightly beaten pasture-raised eggs, warm water (110°F), and melted unsalted butter to the dry ingredients.
3. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until the dough is smooth and elastic. (Tip: To test dough readiness, gently stretch a small piece—it should form a thin, translucent “windowpane” without tearing.)
4. Transfer the dough to a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours or until doubled in size.
5. Punch down the dough to release air, then divide it into 3 equal pieces and roll each into a 16-inch rope.
6. Braid the 3 ropes tightly, tucking the ends under, and place on a parchment-lined baking sheet.
7. Cover with the damp cloth and let rise for 45 minutes until puffy. (Tip: For a glossy crust, avoid overproofing; the dough should spring back slowly when lightly pressed.)
8. Preheat the oven to 375°F and brush the loaf with the egg yolk wash, sprinkling sesame seeds if desired.
9. Bake for 25–30 minutes until deeply golden brown and the internal temperature reaches 190°F. (Tip: Tap the bottom—a hollow sound indicates perfect doneness.)
10. Transfer to a wire rack and let cool completely before slicing.
This challah boasts a tender, pillowy crumb with a subtly sweet, buttery flavor and a crisp, shiny crust. Try toasting thick slices for French toast or serving it alongside a hearty stew—it’s basically edible sunshine.
Zucchini Bread
Pardon me while I gush about zucchini bread—the sneaky vegetable dessert that’s basically a hug in loaf form, masquerading as something virtuous but tasting like pure, spiced joy. Perfect for using up that garden glut or just pretending you’re a domestic genius.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 3 large pasture-raised eggs, lightly beaten
– 1 cup granulated sugar
– 1/2 cup light brown sugar, firmly packed
– 1 cup vegetable oil
– 2 teaspoons pure vanilla extract
– 2 cups grated zucchini, excess moisture squeezed out
– 1/2 cup chopped walnuts, toasted
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, fine sea salt, ground cinnamon, and ground nutmeg until fully combined.
3. In a large mixing bowl, combine the lightly beaten pasture-raised eggs, granulated sugar, firmly packed light brown sugar, vegetable oil, and pure vanilla extract, whisking vigorously for about 2 minutes until the mixture is smooth and slightly aerated.
4. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing just until no streaks of flour remain to avoid overmixing.
5. Gently stir in the grated zucchini with excess moisture squeezed out and the toasted chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, spreading it evenly with the spatula to ensure a level top.
7. Bake in the preheated 350°F oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
8. Remove the loaf from the oven and allow it to cool in the pan on a wire rack for 15 minutes to set properly.
9. Carefully turn the loaf out onto the wire rack and let it cool completely for at least 1 hour before slicing to prevent crumbling.
Great news: this zucchini bread emerges moist and tender with a crackly top, thanks to the veggie’s hidden hydration. The warm spices and nutty crunch make it ideal for breakfast or a snack—try toasting a slice and slathering it with cream cheese for a next-level treat that’ll have everyone begging for the recipe.
Multigrain Sandwich Bread
Who says whole grains have to be boring? This multigrain sandwich bread is about to become the carb-loaded hero of your kitchen, with a nutty flavor that’ll make your taste buds do a happy dance and a texture so satisfying, you might just hug the loaf. Trust me, it’s worth the knead!
Ingredients
– 2 cups bread flour
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup flax seeds
– 1/4 cup sunflower seeds
– 2 1/4 teaspoons active dry yeast
– 1 1/2 teaspoons fine sea salt
– 1 1/2 cups warm water (110°F)
– 2 tablespoons honey
– 2 tablespoons extra-virgin olive oil
Instructions
1. In a large mixing bowl, combine 2 cups bread flour, 1 cup whole wheat flour, 1/2 cup rolled oats, 1/4 cup flax seeds, 1/4 cup sunflower seeds, 2 1/4 teaspoons active dry yeast, and 1 1/2 teaspoons fine sea salt, whisking until uniformly blended.
2. Pour in 1 1/2 cups warm water (110°F), 2 tablespoons honey, and 2 tablespoons extra-virgin olive oil, stirring with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead vigorously for 10 minutes, until smooth and elastic (tip: if it sticks, dust with more flour sparingly).
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough to release air, then shape it into a loaf and place it in a greased 9×5-inch loaf pan.
6. Cover the pan and let the dough rise again for 45 minutes, until it crests just above the pan rim (tip: for optimal rise, ensure the environment is draft-free).
7. Preheat your oven to 375°F and bake the loaf for 35-40 minutes, until the crust is golden brown and sounds hollow when tapped.
8. Remove the bread from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (tip: resist slicing while warm to avoid a gummy texture).
Unbelievably hearty with a crackly crust and tender, speckled crumb, this bread is a flavor bomb of toasty seeds and wholesome grains. Slather it with avocado for a healthy twist or use it to construct the ultimate turkey club—it’s the versatile star your sandwiches have been dreaming of!
Lemon Poppy Seed Bread
Tantalizingly tangy and speckled with delightful crunch, this lemon poppy seed bread is the sunshine your taste buds have been begging for—because let’s be honest, life’s too short for bland baked goods! It’s the perfect marriage of zesty citrus and nutty seeds that’ll make you wonder why you ever settled for store-bought loaves.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 ½ cups granulated sugar
– 3 tablespoons poppy seeds
– 2 teaspoons baking powder
– ½ teaspoon kosher salt
– 3 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup clarified butter, melted and cooled
– ¼ cup freshly squeezed lemon juice
– 2 tablespoons lemon zest, finely grated
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease a 9×5-inch loaf pan with clarified butter, then dust lightly with flour to prevent sticking—this ensures an easy release and a beautifully golden crust.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, poppy seeds, baking powder, and kosher salt until fully combined and aerated.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted clarified butter, freshly squeezed lemon juice, finely grated lemon zest, and pure vanilla extract, whisking vigorously until emulsified and smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated; avoid overmixing to maintain a tender crumb—lumps are perfectly fine here!
5. Transfer the batter to the prepared loaf pan, spreading it evenly with the spatula to ensure uniform baking.
6. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown with a slight spring back when touched.
7. Remove from the oven and let cool in the pan on a wire rack for 15 minutes to allow the structure to set, then invert onto the rack to cool completely—this prevents sogginess and enhances flavor development.
Oh, the texture is irresistibly moist and tender with a delicate crumb, while the flavor bursts with bright lemon zest and earthy poppy seeds. Serve it sliced and lightly toasted with a smear of honey butter, or get creative by cubing it for a trifle layered with lemon curd and whipped cream—it’s a versatile showstopper that’ll have everyone asking for seconds!
Ciabatta Bread
Knead your way to carb nirvana with this ciabatta bread—because nothing says “I’m a baking boss” like a loaf that’s crusty on the outside, airy on the inside, and ready to soak up all your saucy dreams. This Italian classic is surprisingly simple to master, with a dough that’s as forgiving as your favorite sweatpants after Thanksgiving dinner. Get ready to impress your inner nonna and your actual friends with this foolproof recipe!
Ingredients
- 4 cups bread flour, sifted
- 1 ½ cups warm water (110°F)
- 2 ¼ teaspoons active dry yeast
- 2 teaspoons fine sea salt
- 2 tablespoons extra-virgin olive oil
- Cornmeal, for dusting
Instructions
- In a large mixing bowl, combine the warm water and active dry yeast, allowing it to proof for 5 minutes until frothy.
- Add the sifted bread flour, fine sea salt, and extra-virgin olive oil to the yeast mixture.
- Mix with a dough hook on low speed for 3 minutes until a shaggy dough forms.
- Tip: For optimal gluten development, scrape down the bowl sides halfway through mixing.
- Transfer the dough to a lightly floured surface and knead by hand for 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours until doubled in size.
- Punch down the dough gently to release air bubbles.
- Divide the dough into two equal portions on a cornmeal-dusted surface.
- Shape each portion into an oblong loaf, about 10 inches long, without overhandling to preserve air pockets.
- Tip: Use a bench scraper for clean shaping and to avoid sticking.
- Place the loaves on a parchment-lined baking sheet dusted with cornmeal.
- Cover loosely with plastic wrap and let proof for 45 minutes until puffy.
- Preheat the oven to 450°F with a baking stone or inverted sheet pan inside.
- Score the top of each loaf diagonally three times with a sharp lame or knife.
- Tip: Spritz the oven with water before baking to create steam for a crispier crust.
- Bake for 22–25 minutes until golden brown and the internal temperature reaches 210°F.
- Cool on a wire rack for at least 30 minutes before slicing.
Oh, the glory of that crackly crust giving way to a tender, hole-riddled crumb—this ciabatta is a textural masterpiece that’s begging to be slathered with garlic-infused olive oil or piled high with mortadella and provolone. Serve it warm alongside a robust minestrone or tear into chunks for the ultimate bruschetta base, and watch it disappear faster than your resolve to “just have one slice.”
Rosemary Parmesan Breadsticks
Aromatic rosemary and nutty Parmesan unite in these irresistible breadsticks that’ll have you breaking your diet with zero regrets. These twisted delights are so addictive, you might need to hide them from yourself—consider this your friendly warning!
Ingredients
– 3 cups bread flour, sifted
– 1 tablespoon granulated sugar
– 2 teaspoons kosher salt
– 1 packet (2¼ teaspoons) active dry yeast
– 1¼ cups warm water (110°F)
– ¼ cup extra-virgin olive oil
– 2 tablespoons fresh rosemary, finely minced
– ¾ cup freshly grated Parmigiano-Reggiano cheese
– 1 large pasture-raised egg, lightly beaten (for egg wash)
– Coarse sea salt, for sprinkling
Instructions
1. In the bowl of a stand mixer fitted with a dough hook, combine the sifted bread flour, granulated sugar, kosher salt, and active dry yeast.
2. Pour in the warm water (110°F) and extra-virgin olive oil, then mix on low speed until a shaggy dough forms, about 2 minutes.
3. Increase speed to medium and knead for 8 minutes until the dough is smooth and elastic.
4. Add the minced fresh rosemary and grated Parmigiano-Reggiano cheese, then knead for another 2 minutes until fully incorporated.
5. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough and divide it into 12 equal portions.
7. Roll each portion into a 6-inch rope on a lightly floured surface.
8. Arrange the ropes on a parchment-lined baking sheet, spacing them 2 inches apart.
9. Brush each rope lightly with the beaten egg wash using a pastry brush.
10. Sprinkle generously with coarse sea salt.
11. Let the shaped breadsticks rest for 20 minutes to allow for a second rise.
12. Preheat your oven to 375°F during the final 10 minutes of resting.
13. Bake for 18–20 minutes until golden brown and crisp on the exterior.
14. Transfer to a wire rack to cool for 5 minutes before serving.
Unbelievably crisp on the outside with a tender, chewy interior, these breadsticks boast a savory punch from the rosemary and Parmigiano-Reggiano. Serve them warm alongside a rich tomato bisque or break them over a fresh garden salad for an instant upgrade—they’re so good, you might just skip the main course altogether!
Conclusion
These 18 delicious bread recipes offer something for every occasion, from cozy family dinners to festive gatherings. We hope you find inspiration to bake something wonderful! Try a recipe, leave a comment with your favorite, and share this roundup on Pinterest to spread the baking joy.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
