8 Best Bread Recipes to Make at Home

Bread baking is an age-old tradition that has seen a resurgence of interest in recent years, with many individuals finding solace and joy in creating their own loaves. From the science of yeast and dough to the art of shaping and scoring, there’s a deep satisfaction in crafting a delicious loaf from scratch. Whether you’re an avid home baker looking to expand your repertoire or a newbie eager to knead your very first dough, this curated list of bread recipes will surely provide you with classic and innovative options to try at home.

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

Here are step-by-step instructions for creating some of the most beloved breads, from the iconic French baguette to the richly decadent challah. Get ready to fill your home with the aroma of freshly baked bread and the warmth of a kitchen filled with love and labor.

The Classic French Baguette

Recipe Highlights

• Preparation Time: 1 hour
• Baking Time: 25 minutes
• Yield: 2 baguettes

The French baguette is a staple of bistros and bakeries, known for its crisp, golden exterior and airy interior. With this homemade version, you can achieve those trademark characteristics right from your oven.

Ingredients

• 500g bread flour
• 350ml warm water
• 10g salt
• 7g instant yeast

Instructions

Step 1: Making the Dough

1. In a large bowl, mix the flour and salt together.
2. In a separate jug, mix the warm water and yeast. Allow the yeast to bloom for about 5 minutes.
3. Pour the yeast mixture into the flour and combine until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for about 10 minutes until the dough is smooth and elastic.
5. Place the dough in a clean, oiled bowl, cover, and allow it to rise in a warm place for about 1 hour or until doubled in size.

Step 2: Shaping and Proofing

1. Once the dough has risen, turn it out onto a floured surface and divide it into two equal pieces.
2. Shape each piece into a baguette by flattening the dough into a rectangle, folding the top and bottom towards the middle, and then rolling it up tightly.
3. Place onto a floured baking sheet or a baguette pan, cover with a damp cloth, and allow them to rise for about 30 minutes.

Step 3: Baking

1. Preheat your oven to 450°F (230°C).
2. Slash the tops of the baguettes with a sharp knife.
3. Bake for 25 minutes or until golden brown and the bottoms sound hollow when tapped.
4. Cool on a wire rack before slicing and serving.

Sourdough Starter and Loaves

Recipe Highlights

• Preparation Time: 10-15 days for starter, 2 days for loaves
• Baking Time: 45-50 minutes
• Yield: 2 loaves

Sourdough bread has a uniquely complex flavor profile thanks to its wild yeast and lactobacilli. Here, we’ll guide you through creating your very own starter and baking two hearty loaves.

Sourdough Starter Ingredients

• 100g whole wheat flour
• 100g all-purpose flour
• 200ml water (non-chlorinated)

Instructions

Creating the Starter

1. Mix the flours and water in a jar.
2. Cover the jar loosely and store it in a warm spot.
3. Each day, feed the starter by discarding half and mixing in fresh flour and water. Repeat until the starter is bubbly and has a tangy aroma, typically around day 10 to 15.

Sourdough Loaves

• Day 1: Refresh your starter by adding equal parts flour and water. After 5-6 hours, you will have an active starter.
• Day 2: Mix the following
• 200g active starter
• 350g warm water
• 600g bread flour
• 12g salt
• Autolyse (rest) for 30 minutes.
• Stretch and fold the dough every 30 minutes for 2-3 hours.
• Bulk ferment in the fridge overnight.
• Shape and proof the loaves for 1-2 hours in the morning.
• Bake at 450°F (230°C) for 45-50 minutes.

Whole Wheat Honey Oat Bread

• Preparation Time: 2 hours
• Baking Time: 40 minutes
• Yield: 1 loaf

This recipe offers a healthier twist with the goodness of whole grains and a hint of sweetness from honey. Add nuts or seeds for a boost of texture and flavor.

Ingredients

• 300g whole wheat flour
• 200g bread flour
• 240ml warm water
• 60ml milk
• 50g rolled oats
• 40g unsalted butter
• 40g honey
• 1 ½ teaspoons salt
• 7g instant yeast

Instructions

Step 1: Making the Dough

1. In a large bowl, combine both types of flour, oats, and salt.
2. Warm the milk and dissolve the honey in it.
3. Add the honey-milk mixture and the yeast to the flour and mix well.
4. Knead the dough for about 10 minutes, adding water if necessary, until smooth and elastic.
5. Incorporate the butter and continue kneading until fully integrated.
6. Place the dough in a greased bowl, cover, and allow it to rise for 1 hour in a warm place.

Step 2: Shaping and Proofing

1. Once risen, punch down the dough and shape it into a loaf.
2. Place the dough in a greased loaf tin and cover, allowing it to rise again for 30 minutes.

Step 3: Baking

1. Preheat your oven to 375°F (190°C).
2. Before baking, slash the top of the loaf.
3. Bake for 40 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
4. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Cinnamon Swirl Bread

• Preparation Time: 1 hour 30 minutes
• Baking Time: 40-45 minutes
• Yield: 1 loaf

Treat yourself to the wonderful aroma of cinnamon as it intertwines through this soft and light bread, perfect for toast or French toast.

Ingredients

• 500g bread flour
• 300ml warm milk
• 30g sugar
• 7g instant yeast
• 60g unsalted butter, softened
• 1 teaspoon salt
• 2 tablespoons ground cinnamon
• 60g sugar (for the cinnamon swirl)

Instructions

Step 1: Making the Dough

1. In a large bowl, mix the flour, 30g sugar, salt, and yeast.
2. Add the warm milk and butter, and mix until a dough forms.
3. Knead for about 10-15 minutes until smooth and elastic.
4. Place in a greased bowl, cover, and allow it to rise for about 1 hour.

Step 2: Shaping the Loaf

1. Gently punch down the dough and roll it out into a rectangle.
2. Combine the 60g sugar and cinnamon, then sprinkle it evenly over the dough.
3. Roll the dough into a tight log.
4. Place the log into a greased loaf pan, cover, and allow it to rise for another 30 minutes.

Step 3: Baking

1. Preheat your oven to 375°F (190°C).
2. Bake for 40-45 minutes until golden brown and hollow-sounding when tapped at the bottom.
3. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Rosemary Focaccia

• Preparation Time: 3 hours
• Baking Time: 25-30 minutes
• Yield: 1 large focaccia

This aromatic and herbaceous bread is a delightful addition to any meal. The simplicity of its preparation belies the depths of flavor found in each bite.

Ingredients

• 500g bread flour
• 325ml warm water
• 2 teaspoons salt
• 7g instant yeast
• 4 tablespoons olive oil (plus more for topping)
• Fresh rosemary
• Coarse sea salt

Instructions

Step 1: Making the Dough

1. In a large bowl, mix the flour and salt.
2. In a measuring jug, mix the warm water, yeast, and 2 tablespoons of olive oil.
3. Pour the liquid into the flour and combine until a sticky dough forms.
4. Knead for about 10 minutes, then place in a clean, oiled bowl, cover, and allow it to rise for 1 hour.

Step 2: Shaping and Proofing

1. When the dough has risen, punch it down and press it into a lightly greased 9×13 inch baking pan.
2. Cover and allow it to rise for another 30 minutes.
3. Preheat your oven to 425°F (220°C).

Step 3: Topping and Baking

1. Using your fingers, make dimples in the dough.
2. Drizzle with olive oil and sprinkle with rosemary and sea salt.
3. Bake for 25-30 minutes, or until golden brown.

Cheddar and Chive Scones

• Preparation Time: 30 minutes
• Baking Time: 15-20 minutes
• Yield: 8 scones

These savory scones are quick to make and are perfect for breakfast, brunch, or as a delicious side to a hearty soup.

Ingredients

• 300g all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 115g unsalted butter, cold and cut into cubes
• 150g shredded cheddar cheese
• 2 tablespoons chopped fresh chives
• 180ml buttermilk

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, mix the flour, baking powder, baking soda, and salt.
3. Add the cold butter and rub it into the flour mixture until it resembles breadcrumbs.
4. Stir in the cheddar and chives.
5. Pour in the buttermilk and mix until just combined.
6. Turn the dough out onto a floured surface and pat it into a ¾-inch thick circle.
7. Cut the dough into 8 wedges and place them on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes, or until golden brown.

Braided Challah

• Preparation Time: 3 hours
• Baking Time: 30-40 minutes
• Yield: 1 large loaf

Challah is a Jewish braided bread that’s slightly sweet with a rich, golden crust. Share it during festive occasions or as a delightful family treat.

Ingredients

• 500g bread flour
• 7g instant yeast
• 60g sugar
• 2 teaspoons salt
• 3 large eggs
• 120ml warm water
• 45ml vegetable oil
• Egg wash (1 egg beaten with 1 tablespoon water)

Instructions

Step 1: Making the Dough

1. In a large bowl, combine the flour, yeast, sugar, and salt.
2. In a separate bowl, whisk together the eggs, warm water, and oil.
3. Pour the wet mixture into the dry and mix until a dough forms.
4. Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.
5. Place the dough in a clean, oiled bowl, cover, and allow it to rise for 2 hours, or until doubled in size.

Step 2: Braiding and Proofing

1. After the dough has risen, punch it down and divide it into 3 pieces.
2. Roll each piece into a long strand and braid them together.
3. Place the braided loaf on a baking sheet lined with parchment paper, cover, and allow it to rise for another 30-45 minutes.

Step 3: Baking

1. Preheat your oven to 375°F (190°C).
2. Brush the loaf with egg wash.
3. Bake for 30-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

No-Knead Bread

• Preparation Time: 14-18 hours
• Baking Time: 45-50 minutes
• Yield: 1 crusty round loaf

This no-knead bread is perfect for those who are new to baking. It requires very little effort and delivers a beautiful, rustic loaf every time.

Ingredients

• 500g bread flour
• 7g instant yeast
• 10g salt
• 400ml water

Instructions

1. In a large bowl, mix the flour, yeast, and salt together.
2. Add the water and mix until a sticky, shaggy dough forms.
3. Cover the bowl with plastic wrap and allow it to rise at room temperature for 12-18 hours.
4. After the rising time, preheat your oven to 450°F (230°C).
5. Place a Dutch oven (with the lid) in the oven as it preheats.
6. Carefully remove the Dutch oven and line the bottom with parchment paper.
7. Dust a baking sheet or pizza peel with cornmeal and turn the dough out onto it.
8. Slash the top of the dough and use the parchment paper to lift it into the hot pot.
9. Cover with the lid and bake for 30 minutes.
10. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown.

Tips for Perfecting Your Bread Baking Skills

Ingredient Substitutions

Don’t have a specific type of flour or prefer a different type of sweetener? Bread is versatile, and many recipes can accommodate some swaps. If you’re unsure about what can be substituted, a general rule of thumb is to keep wet ingredients to wet and dry to dry. For instance, swapping honey for sugar will change the sweetness and color of your bread, but it won’t negatively impact the texture.

Troubleshooting Common Issues

Why did my bread turn out dense?

Dense bread is often the result of not kneading the dough long enough or not allowing it to rise properly. Make sure to knead until the dough is smooth and elastic, and allow sufficient time for the first and second rises. Also, ensure your yeast is fresh as expired yeast can lead to dense bread.

Can I use all-purpose flour instead of bread flour?

Yes, but with a caveat. Bread flour has a higher protein content than all-purpose flour, which helps with gluten development and can lead to a chewier texture. Using all-purpose flour may result in a slightly denser loaf, but it will still be delicious.

How do I know if my bread is fully baked?

Perform a ‘thumping’ test by turning the loaf upside down and thumping the bottom with your fingers. If the bread sounds hollow, it’s likely done. An instant-read thermometer inserted into the loaf’s center should register 190°F – 200°F (88°C – 93°C) for fully baked bread.

Why didn’t my bread rise?

Several factors can contribute to bread not rising. Check if your yeast was expired or if the liquid used was too hot, which can kill the yeast. Also, ensure your dough is kept in a warm, draft-free environment during the rising process, as cold can severely slow down yeast activity.

How can I make my bread crust crispier?

For a crispier crust, create steam in your oven during the first few minutes of baking by placing a pan of water on the bottom rack. The steam will help the crust develop better. Also, baking the bread at a higher initial temperature and then reducing the heat can help achieve a crispy crust.

Storing Bread

Once your beautiful loaves are baked, the next task is to keep them fresh. It’s best to store bread in a paper bag, bread box, or if neither is available, a cloth napkin to allow the bread to breathe. Plastic bags are not ideal as they can create moisture, leading to a soggy crust. For longer term storage, freezing bread is a great option. Slice the bread if it’s a single loaf and freeze in a plastic bag.

By following these foundational tips and recipes, you’re well on your way to becoming a bread-baking pro. Keep experimenting, be patient with the process, and most importantly, enjoy every slice straight from the oven. Happy baking!

More Bread Recipes