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Garlic and Herb Sun Bread (Tarte Soleil)
by Sarah Jampel King Arthur Baking School
Inspired by the French tarte soleil, this shareable, tearable centerpiece bread looks impressive but is very easy to pull off. The durum flour imparts a beautiful golden color and gives the bread its crisp-yet-light texture. The filling is a creamy, savory mixture of cream cheese, Parmesan, quick-roasted garlic and herbs de Provence (or the spice or herb blend of your choice). It doesn’t need a dipping sauce, but garlic oil, pesto, or even warm marinara wouldn’t hurt.
Fast and Slow Sesame White Bread Recipe | Bread Baking
by Donna Currie 9/8/18 serious eats
This recipe is all about technique. The ingredients are very simple, and very similar to my basic, everyday bread recipe that I use when I don't want to think too hard about ingredients.
My original plan was to come up with a recipe for a fast loaf that still had good flavor. Since a short rise usually results in less flavor, I fudged a bit by using honey and sprinkling sesame seeds on top. While a great idea, it didn't work out as planned. The first time I attempted my quick bread, I completely forgot about it. About 90 minutes later, I remembered. Oops. It wasn't a fast bread that day but sure was an easy method and nice loaf of bread. I made the bread again and stuck with the timetable. With a timer right next to me, I managed to make the bread on schedule.
The Science of Baking Bread (and How to Do It Right)
by Max Bernstein 10/8/19 serious eats
If you haven't read our previous posts, first check out our recipe for a basic bread loaf. Earlier, we discussed how to mix dough with confidence and purpose. Then, we let our dough rise, learned how to fold with intention, and talked about fermentation. We'll be using a lot of the vocabulary from our previous posts throughout this article, so if things sound fuzzy, don't hesitate to look back at the whole series of breadmaking techniques.
But today is baking day, which means we're going to discuss how to bake that basic, workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel.
Long Loaves Recipe | Bread Baking
by Donna Currie 11/4/25 serious eats
These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose. Or, you could slice them and serve them with your favorite pasta dish.
Since these loaves are so airy, it's best to slash them about 20 minutes into the rise. You can slash them later if you're really confident, but it's a little tricky since the loaves are so soft by then. The soft dough also makes these tend to stick to the plastic wrap you use to cover them. A little flour sprinkled on top will solve that problem.
Absolutely No-Knead Crusty-Chewy Bread
More than three decades later, that small kitchen and staff has grown to King Arthur Baking’s large, fully equipped Test Kitchen. Today, Test Kitchen Manager Sarah Jampel, Senior Recipe Developer Molly Marzalek-Kelly, Recipe Developer David Turner, Recipe Tester Lydia Fournier, Recipe Editor Kye Ameden, and Test Kitchen Coordinator Lee Clark make up the small but mighty team who, among them, produce hundreds of recipes a year, developing, baking, tweaking, baking … and baking again; some recipes are tested upward of 100 times.
Bread is too dense and crumbly
by Chelsea W. 8/24 Milk Street Forum
Hi there! I have been on a bread journey for some time now, and my loaves no longer can be used for self-defense, however, they are still denser and more crumbly than I would like. Ideally, my finished product is soft, pillows, stretchy, etc. I have adjusted the amounts of wet and dry, tried many different temperatures and moisture levels for proofing...I am just at a loss. The loaves slice, but unless you toast it, the slices just kind of fall apart. My current recipe/process is:
Almond Croissant Milk Bread
Almond croissant meets milk bread in this irresistible enriched loaf. Streaked with frangipane and encrusted with sugared nuts, this loaf trades the shattering flakiness of a croissant for the fluffy, tender, feathery qualities of milk bread. The dough is rolled out, spread with frangipane and toasted almonds, then rolled into logs and braided, producing a beautiful shape and infusing the bread with almond-croissant flavor. To take the mash-up even further, make almond croissant milk bread French toast (!!!) with the leftovers.
15 Thanksgiving Rolls, Biscuits, and Breads, Because It's Not Always About Potatoes
by Rabi Abonour 18/11/24 serious eats
Bread isn't the flashiest part of Thanksgiving dinner—when I'm trying to fit turkey, stuffing, sweet potatoes, and a thousand other dishes into my stomach, extra carbs just feel like wasted space. But bread is a vital part of the meal—how else will you soak up every drop of gravy or make leftover sandwiches on Friday? We've pulled together a bunch of recipes to help you fill up your bread basket with buttery dinner rolls, nutty cornbread, pillowy angel biscuits, or one of our other favorite breads.
Rustic Sourdough Bread
This chewy loaf of sourdough bread has rich, deep, flavor with mild tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. Whether you're new to baking sourdough bread or you're looking for a reliable and relatively quick sourdough bread recipe, you'll want to give this a try.
Fast Buttery Buns Recipe | Bread Baking
by Donna Currie 30/8/18 serious eats
The problem with trying to make bread quickly is that you sacrifice flavor. A long, slow rise does magical things to dough, resulting in a bread that can be the star of a meal.
Then there are times when you just need some bread. Buns to hold your barbecue pork sandwich. Dinner rolls to sop up some spectacular gravy. In those cases, the bread is destined to be the supporting actor, no matter what. So it doesn't matter that it's not an artisan-inspired loaf with a fancy foreign name.
No-Knead Crusty White Bread
The most basic of all no-knead crusty bread recipes, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, artisan-style crusty bread, worthy of its 2016 Recipe of the Year title.
Our 19 Best Crusty Sourdough Bread Recipes
If you have a jar of fresh sourdough starter, a world of crusty, chewy sourdough loaves await. Not sure where to start? This collection of 19 recipes is filled with bread for every occasion. Looking for a low-effort, beginner-friendly recipe? Our Easy Everyday Sourdough Bread delivers: no feeding the starter, no kneading, no shaping. Have some time to spare and want a super flavorful loaf? Pain de Campagne (Country Bread) calls for two longer rests over the course of 24 hours, which allows the flavors to fully deepen and develop. Need a little insurance when your starter is weak? Our Sourdough Baguettes call for a bit of instant yeast to boost the oven spring. Grab your starter and get baking!
Classic Baguettes
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.
No-Knead Whole Wheat Bread
by Leah Colins 4/2/26 serious eats
By mid-February—when my optimistic, vegetable-forward New Year's resolutions have fully collapsed under the weight of darkness, school pickup logistics, and yet another runny nose—I reliably enter what I've come to call my homesteader era. It's brief. It's dramatic. And it mainly involves me putting on an impractical, ruffled apron that I would never be caught wearing professionally, rolling up my sleeves, and deciding that today is the day I bake my own bread.
Classic Sandwich Bread
Made with all of the ingredients that make homemade white bread superior to storebought — butter, milk, and high-quality flour — this sandwich bread recipe is our version of a classic, perfected. The soft and tender interior makes this loaf ideal for sandwiches, toast, or even French toast. It's a timeless recipe you'll come back to time and time again.
Babcia Bread (Polish Grandmother Sweet Bread)
by Donna Currie 1/6/23 serious eats
"Babcia" means grandmother in Polish, and this is a bread that my husband's grandmother would make for family gatherings. It was one item that Grandma made that my husband particularly liked when he was growing up, but until recently we thought the recipe was lost forever.
What we didn't know was that many years back, when Grandma had visited her son (my husband's uncle), he translated and transcribed some of her recipes. Uncle belonged to a Polish social club that was putting together a club cookbook, and he submitted Grandma's recipes to the project.
16 Quick Bread Recipes to Make on Repeat
by Rabi Abonour and The Serious Eats Team 17/12/24 serious eats
Getting into breadmaking is a serious endeavor—recipes are often multi-hour processes and require a bunch of measuring, kneading, and waiting for dough to rise. I love eating bread, but baking it is just a little beyond my patience. Quick breads, on the other hand, are much more approachable. Made without yeast, they typically require nothing more than mixing the ingredients and throwing everything into the oven. The category is broad—it encompasses everything from classics like banana bread and Irish soda bread to muffins, scones, and biscuits. If you're looking for baking projects that are easy enough for a weeknight, check out our 16 favorite quick bread recipes.
Extra-Tangy Sourdough Bread
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor. For the crustiest, brownest crust, add steam or use a baking shell (see "tips," below, for detailed instructions).
Mom's Delicious Homemade Bread
"This is my Mom's recipe. It is so good, very light and fluffy with a crispy crust on the bottom. Very simple too. Can be used to make rolls, or loaves. You can easily double it. You can also add 1c. raisins and/or slivered almonds, orange/lemon zest and vanilla extract to a loaf for a festive holiday bread. The options are endless!"
Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread
"Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavorings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake."
Everyday Bread
by The Big Book of Bread KING ARTHUR
This whole wheat sandwich bread has all the heartiness of whole wheat flour but without any density or bitterness. It’s tender and yielding, flavorful and versatile; slice it up for peanut butter and jelly sandwiches or grilled cheese, or simply smear a piece with butter. We think you’ll go through a loaf so fast, you’ll be baking it every day.
English Muffin Toasting Bread
Crackly on the outside, tender and craggy on the inside — this English Muffin Toasting Bread makes the best toast. It’s got that signature nooks-and-crannies texture that begs for melted butter and a slather of jam. No kneading, no fuss — just mix it up, toss it in a pan, and let the oven do the rest.
Easy Bread Machine Bread
King Arthur Unbleached All-Purpose Flour is perfect for bread machines. Its relatively high protein level (11.7%), and the quality of that protein, allows you to use it in recipes calling for either bread flour or all-purpose flour. This recipe makes a reliably high-rising loaf, with soft, springy texture and nicely balanced flavor.
5 Minute Artisan Bread
"This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe so that I don't have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska's are from Checkoslavakia, and I believe they've just come to the States. In the UK they're available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it, please let me know. Otherwise, try Amazon, guys :-) Very, very worth getting the book."
The Simplest White Bread Ever Recipe | Bread Baking
by Donna Currie 22/12/25 serious eats
I've seen this type of bread sold as a "Farmhouse Loaf," so if you want to name it when you serve it, that would be an appropriate moniker. This bread is simple, unfussy, and rustic, but it's also very tasty. And it proves that bread doesn't have to be difficult or intimidating.
One key to making a good loaf of bread is developing the gluten which forms the network that holds in the lovely bubbles that allow the bread to rise. Gluten develops as you knead, but it also develops over time, which is why no-knead bread works. This bread straddles those two worlds, with the gluten developing without much labor, but it also allows you to feel the dough and work with it a little bit, rather than emphasizing the hands-off philosophy of the no-knead method.
45 Go-To Recipes for Homemade Bread
Making bread from scratch just got simple. These recipes PROOF that it can be easy and flavorful. Get ready to RISE up and conquer the possible.
Breadmaking 101: All About Proofing and Fermentation
by Max Bernstein 10/10/19 serious eats
Hello bakers! And welcome back to Breadmaking 101. If this is your first time coming across the column, check out our introductory post where you'll get the big picture on what we're working on and meet the four stages of bread-making: mixing, proofing and shaping, baking, and, of course, eating and storing bread.
In our previous post, we talked all about mixing the workhorse loaf, and gave ourselves a primer on the chemistry at work when we take flour, water, salt, and yeast, and combine them to make dough.
Pretzel Focaccia
by Molly Marzalek-Kelly KING ARTHUR
Both pretzel and focaccia fans will rejoice at this recipe mashup! Thick and chewy (while also light and crispy), this flatbread — part pretzel, part focaccia — features the rich flavor of olive oil. After being brushed with a baking soda/water mixture for deep-dark color, the bread is baked and finished with coarse salt and brushed with melted butter. Serve it with your favorite dipping sauce. (I see you, honey mustard! Or maybe a cheesy beer sauce is more your speed.) Slice the bread for sandwiches, or snack on it plain — the choice is yours.
Almond Croissant Milk Bread
Almond croissant meets milk bread in this irresistible enriched loaf. Streaked with frangipane and encrusted with sugared nuts, this loaf trades the shattering flakiness of a croissant for the fluffy, tender, feathery qualities of milk bread. The dough is rolled out, spread with frangipane and toasted almonds, then rolled into logs and braided, producing a beautiful shape and infusing the bread with almond-croissant flavor. To take the mash-up even further, make almond croissant milk bread French toast (!!!) with the leftovers.
Pain de Campagne (Country Bread)
This recipe comes to us from Maura Brickman, a serious home baker in Connecticut who doesn't let her bread's schedule rule her life (even though she bakes daily). Using unfed sourdough starter, minimal kneading, long fermentation, and baking in a hot Dutch oven are some of the techniques Maura employs to create bakery-quality loaf after bakery-quality loaf. Once you read through and bake this recipe yourself, you'll no doubt discover exactly how to adapt it to your own schedule — which means you may very well find yourself baking this country bread weekly (or even daily!).
Easy and Fast Bread With Baking Powder
I used this dough to make a pepperoni and cream cheese roll!! Pretty excited! As someone with a degree in pastry arts I was very pleased with this elasticity of this dough!
I Tested 10 Loaf Pans and Found 5 Worthy of Your Bread, Cakes, and Meatloaf
by Meghan Splawn 4/12/25 serious eats
A quality loaf pan is about as useful in a home kitchen as a sturdy sheet pan—which is to say, you need one. Loaf pans can be used to make a variety of baked foods, including simple quick breads, pound cake, and even classic meatloaf. You can make mini casseroles, like shepherd's pie or lasagna, in a loaf pan, too. Mine even sees occasional use for organizing produce in a packed fridge during holiday or party prep. Though I'm a professionally trained baker, I got most of my loaf pans from thrift stores. This made it faster to send an extra banana bread loaf home with a friend (no need to worry if it came out easily), but it also left me wondering why some loaves came out better (i.e., taller, more tender) than others.
Peasant Bread
by Alexandra Stafford KING ARTHUR
This no-knead bread recipe, which comes from Alexandra Stafford's cookbook "Bread Toast Crumbs," is the foundation for an endless array of variations. It's simple to assemble, bakes into two small or one substantial loaf, and will easily become your favorite everyday bread.
Simple Crusty White Bread Recipe
by Max Bernstein 26/9/25 serious eats
Hi everyone, and welcome to the bread-baking club. Think of this as a safe space, committed to talking about—and demystifying—your breads and doughs. It's a vast world with a whole lot of potential for experimentation, but the root of the problem is this: Yeast, mysterious and giving, seems to scare the crap out of people.
This kneads to end! (Please don't stop reading. I had to, just this once.) But in all seriousness, why should it be so scary? People started making bread a long time ago, before computers, bicycles, and shrink-wrapping existed. Our grandparents knew how to make it, and theirs too. Bread is one of humanity's oldest crafted foods, after all, and making great bread for yourself isn't just possible, it's often relaxing and delicious...plus it just so happens to keep your apartment nice and toasty come wintertime.*
James Beard's Basic Home-Style Bread
""Beard on Bread" was one of the very first cookbooks I ever purchased. I found his recipes to be quite reliable. This recipe uses less yeast than you might think is needed - the slower rise helps develop the taste of the bread. Beard describes this as a quite light bread, rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. Also popular for sandwiches and toast. Please note the amount of salt - Beard tended to salt a bit heavily, but I am posting as he wrote it. Posting this in response to a request."
Easy Batter Bread
"Posted in reply to a message board request. This is the recipe I used (over 40 years ago) when I made my first loaf of yeast bread. Its very simple to make, and produces a good, basic white bread for sandwiches and/or toast. If memory serves, the recipe was from the side of the Hecker's Unbleached Flour sack. Prep Time does not include the 1 to 2 hour rising time."
Want Bakery-Quality Bread at Home? Start With These 20 Pastry Chef-Approved Recipes
by Mimi Young 25/11/25 serious eats
My favorite memory of working as the executive pastry chef at a hotel restaurant in downtown San Francisco is of opening the door to the pastry department and feeling the blast of warm, yeasty, toasty, faintly sweet air envelope my entire body with the endorphin-boosting aroma of freshly baked bread. For a woman who dedicated her life to carbs, this was heaven! So even though I'm no longer greeted with racks and racks of fresh bread every morning, I still want to recreate that experience at home.
Rustic Sourdough Bread
This chewy loaf of sourdough bread has rich, deep, flavor with mild tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. Whether you're new to baking sourdough bread or you're looking for a reliable and relatively quick sourdough bread recipe, you'll want to give this a try.
The Bread (Ree Drummond/ Pioneer Woman)
"This bread is everything Ree says and MORE! Ree says this about THE Bread "Whenever I have a friend or family member over for dinner, they will ask the following question: “Are you making The Bread?” And I always smile and say: “Yes. I am making The Bread.” I smile because it’s a foregone conclusion that I will be making The Bread. I smile because The Bread is so darn delicious and no one who tastes it can believe it contains only two ingredients. I smile because it’s probably the easiest, simplest, effortless thing I make. I smile. Because butter is involved. " You can find her actual recipe and pictures at: http://thepioneerwoman.com/cooking/2010/09/the-bread/ Some of Ree's comments are in (parentheses) in the Directions below."
Our Favorite Big-Batch Sandwich Bread
Tender, moist sandwich bread is hard to resist. We love the way this big-batch recipe is shaped, with two tall pull-apart loaves in each of three pans.
Homemade Bread
"A recipe I have made since I was three with my mom and brother. Great for kids, because they will like to punch down the dough and can even shape it into teddy bears, like we did!"
Easy Yeast Bread With Variations
"Found online in response to a request and now posted by request. The blurb that accompanied it read as follows: "The following came from a pamphlet of the same title I picked up in the baking supplies aisle of a Krogers in either Kalamazoo or Battle Creek about 25 years ago. I've used every variation and facet of the instructions and had nothing but success! My faves are the rye breads. Unlimited variety from these basic recipes!" I have not tried this recipe so times and servings are a guess-timate. A lot of directions but then... a LOT of variations to try."
Bunny Bread | Bread Baking
by Donna Currie 10/8/18 serious eats
First, let me tell you that no actual bunnies were hurt in the making of this bread. None at all. A lot of flour got thrown around, though.
Bunny-shaped bread sounded like a simple, yet brilliant idea. What could be so hard? Well, a lot of things. The first year I made it, I was very pleased with the shape of the bunny when it went into the oven, but apparently the oven was possessed. While a bunny went in, it wasn't a bunny that came out.
Richard's Best Bread
"From Jane Brody's Nutrition Cookbook. A delicious and healthy bread that quickly became my family's favorite. Even my highly allergic daughter *loves* this bread. Optional herbs you can add before forming loaves: oregano, basil, poppy seeds, fennel seeds, etc. Or, if you want a breakfast bread, add raisins or cranberries with cinnamon or nutmeg. Preparation time and servings are a guess-timate. Cooking time includes dough rising time."
Everybody's Wrong About These Recipes
Real fettuccine Alfredo, for example, is a far cry from the creamy sauce you get at the supermarket.
Rome’s Reinvented Panzanella
Conspiracy theories abound regarding the many supposed mysteries hidden at the Vatican in Rome. But it never occurred to me that one of those well-kept secrets would be the recipe for a bread salad so light it is named for a cloud.
Angelo Arrigoni has been tending his nearly century-old bakery, Panificio Arrigoni, much of his life. It sits on an alleyway corner just steps from the Holy See, an area once so steeped in baking that circular stones were embedded in building exteriors along the street so people could use them to measure the bread they bought and ensure it had been baked to regulation size.
The Unexpected Soda Bread I’m Making for St. Paddy’s
by Priyanka Shahane MILK STREET
I certainly like soda bread—every year, my friend Sean bakes a loaf from a handwritten family recipe for St. Patrick’s Day, and I eat (more than) my fair share of it. But caraway, the assertive, licorice-y seed that’s central to many traditional recipes, isn’t for everyone. It feels a little medieval, and with good reason—the caraway seed proliferated in Europe as a tool of the Roman empire and became a mainstay in several cuisines.
Forget Everything You Think You Know About Banana Bread
It’s a church scene that would be at home in the American South, the dynamic pastor extolling, shouting and singing the virtues of God’s guidance. The crowd rising to its feet from the pews, arms raised and waving, hands clapping, choruses of Hallelujah! reverberating. Music washes rhythm over joyous faces, the women dancing and praising, their iridescent dresses shining.
“This week will be a week to remember! Bring Jesus in, and nothing evil will harm you,” Bishop Clarence Paye shouts soulfully into a microphone from a gold and glass lectern on an elaborate padded green altar. Men, women and children, drenched with sun from towering windows, find it impossible to remain still. “There is a place in life for you!”
Sourdough Sandwich Bread
When you think of sourdough bread, you probably envision a crusty, chewy, artisan-style loaf. But this bread, made with levain (an overnight starter based on sourdough starter) is a richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings, including fresh tomatoes. (See "tips" below for details on how to make the best tomato sandwich.)
Panini Bread
We love this recipe. It yields an extremely light, air pocket-riddled loaf, wonderful for splitting lengthwise, to make a panini sandwich. Note that the dough is extremely slack (wet) and sticky; this consistency is what gives the bread its lovely "holey" texture.
BA’s Best Banana Bread
by Dawn Perry 26/4/23 bon appetit
There was a time in the BA test kitchen when everyone had their own go-to banana bread recipe. Then, after baking a bunch of loaves (14, to be exact), we aligned on this tender, ultra-moist banana bread as our collective favorite. Readers agree: With over 1,000 rave reviews, this easy recipe consistently produces bakery-quality results.
Bread Everyday! No Knead Boule
"This is a great recipe I adapted from Mother Earth News Magazine. It is super simple. I mix it up, let it rise, put it in the fridge, pull off a hunk of dough before I make my supper. Then I bake it and it's ready for supper. I haven't bought bread since I started using this recipe. It also makes wonderful chewy buns for hamburgers/sandwiches. I've used this basic recipe to make pizza crust and cinnamon rolls too. Once you get the hang of it, it's really easy."
Gluten-Free Sourdough Bread
by Jonathan Brasil KING ARTHUR
A gorgeous loaf of gluten-free sourdough bread is possible — and simple — thanks to our Gluten-Free Bread Flour and gluten-free sourdough starter. The bread’s tang is more subtle than a loaf of sourdough made with traditional wheat flour, but that makes it even more versatile for many applications, whether you want to slather it with jam or top a couple of slices with your favorite sandwich fixings. For the most flavor and the best texture, let your dough chill overnight before baking; cool the baked bread in the oven (for a crispy crust); and resist the urge to slice into it for several hours (overnight is best).
I’d Give Up All Other Breakfasts for This Amazing Tahini Bread
by Meryl Rothstein 19/11/19 bon appetit
As the deputy editor of Bon Appétit, Meryl Rothstein oversees content strategy for the print magazine, brings stories to life across platforms, and frequently stops by the test kitchen in search of desserts. Her work has received multiple industry honors—including a 2020 National Magazine Award—but her proudest achievement is still that time she dreamed up garlic bread grilled cheese.
Sourdough Cinnamon Raisin Bread
by Charlotte Rutledge KING ARTHUR
This beautifully swirled sourdough cinnamon raisin bread offers a perfect balance of tanginess and sweetness. It's tender enough to make yummy buttered toast for breakfast, yet will stand up to being grilled into a panini with, say, crunchy peanut butter and soft, cinnamon-scented apples. Make it with your fed sourdough starter or use sourdough discard straight from the refrigerator for a tangier cinnamon raisin loaf.
Starter-Along Sourdough Bread Recipe | Bread Baking
by Donna Currie 24/3/25 serious eats
If you've been following along with the Starter-Along series on Slice, you have a starter at 100 percent hydration in a jar, and you've harvested 4 ounces of that starter around Day 9.
How To Make Bread At Home | Jamie Oliver
by Jamie Oliver 18/9/25 YouTube
Jamie Oliver demonstrates a classic homemade bread recipe, perfect for beginners. The simple method uses easily accessible ingredients and step-by-step instructions. Learn kneading techniques and variations, from rustic loaves to flavorful twists.
How to Bake Bread
by Feast and Farm Cooks YouTube
This yeast bread is beginner friendly! Every step you need to make bread from scratch is clearly outlined for you in this simple to follow video. Learn what your bread should look like in each phase, how to knead and bake your loaf to perfection.
How to make EASY HOMEMADE BREAD
This video teaches viewers how to make homemade bread from scratch. The video covers the basics of yeast activation, kneading techniques, and proofing. It also provides tips for achieving a soft and delicious loaf, including the option to use a stand mixer or knead by hand.
Homemade Artisan Bread (4 Ingredients) | Sally's Baking
by Sally's Baking Recipes 12/4/25 YouTube
If you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off.
Fundamentals of Baking: Bread— Essential Tools
Discover the essential tools you need to bake master quality bread at home as well as alternative methods for improvising with everyday tools you may already have in your kitchen.
Yeast Bread - A Complete Step by Step Guide to Making Homemade Bread - ReDux - The Hillbilly Kitchen
by The Hillbilly Kitchen - Down Home Country Cooking 26/12/24 YouTube
A Complete Step by Step Guide To Making Homemade Bread.
Tips, Tricks, Secrets and Hacks for the Perfect Loaf of Soft Fluffy Homemade Bread.
Understanding Bread Making Step-By-Step | kneading, proofing, bulk fermentation, shaping
by Baker Bettie 19/2/21 YouTube
Today we are taking a look at the bread baking process, step-by-step. All basic bread recipes are going to go through the same basic process. So let's take a look at all of the steps including, proofing your yeast, mixing bread dough, kneading dough, bulk fermentation, shaping, proofing, and baking. I'll also show you how you can determine if your dough is under or over-proofed.
A Bread SO EASY Anyone Can Make It! No-Knead Artisan Bread
by Mary's Nest 31/8/24 YouTube
Today, I'm sharing How to Make No Knead Sandwich Bread. This is a No Knead Bread Recipe for making a Super Soft Homemade Bread. This is the perfect bread to make for transitioning from a processed foods kitchen to a Traditional Foods Kitchen. ⬇︎⬇︎Click Video Title or "Show More" for Additional Info⬇︎⬇︎
A Bread Baking Tutorial | Bread Baking Basics for Beginners | Homemaking Basics
by Little Village Homestead 21/7/25 YouTube
I did it, I did it! I followed your recipe and my bread came out AWESOME! And it's my first time. I was intimidated, and just like others wrote on this video, I came across other videos, but you caught my attention, and the way you explained it and made it easy to understand, with your sweet and patient voice. And well, I'm just like a little girl running around the house in excitement. So, now was the moment to try it. Well, my 16-year-old came from school, and I showed her the bread I made. She asked for a sandwich, I made her the sandwich, and she gave me a thumbs up (she's a picky eater), and she loved it. Mind you, she wanted two sandwiches, and she could only eat one because it was deliciously filling. I am so elated. Thank you, thank you, THANK YOU, Ms. Renea Wayna.
How to Bake Bread
by jessyratfink in Cooking AUTODESK Instructables
For the last six months or so I've been learning how to bake bread. I have always had issues with bread - adding too much flour, not adding enough, kneading problems, not baking it long enough, etc.
The only way I've been able to do it perfectly every time before now has been to use Jim Lahey's No Knead Bread recipe, which is great - but it takes forever! Plus, it creates a chewier, more artisan style bread that has a very open crumb - not always the best for sandwiches or for storing for a few days - it can get really tough!
Bake the Perfect Sourdough Bread: A Step-by-Step Guide
by Natashas Kitchen 8/3/24 YouTube
This video provides a step-by-step guide to baking sourdough bread, from feeding the starter to shaping and baking the loaf. The video emphasizes the importance of accurate measuring, proper dough handling, and cold fermentation for achieving a delicious and airy sourdough bread.
How to make Bread at home for beginners without Oven| No Kneading |step by step
by Tspices Kitchen 26/8/23 YouTube
This video teaches viewers how to make bread without an oven or kneading. The process involves combining dry and wet ingredients, letting the dough rise, shaping it, and baking it in a pot on the stovetop. The video emphasizes the simplicity of the recipe and encourages viewers to try making their own bread at home.
Simplest White Bread Recipe(No Need To Buy Bread After Making This)
by Chef Raphael 16/5/23 YouTube
On this video I share a recipe that will make you not buy bread again. The recipe and procedure is simple where you mix the ingredients and knead the dough, roll it and allow to rise then finally bake.
Every Tool You Need to Make Bread
Much like how I’ve always loathed elaborate math problems and thousand-piece jigsaw puzzles — they’re just so … precise — baking seemed like a far-too-scientific fool’s errand for the first 38 years of my life. At least that’s how I felt before I took an intense Artisan Breads Immersion class last fall. Often commanding long wait lists at Minnesota’s small-but-mighty North House Folk School, the almost three-day course taught me that it’s going to be okay. I can make custom boules, za’atar-dredged flatbread, long ciabatta loaves, seeded German-style rye bread, and a beautiful version of the briny focaccia that Samin Nosrat slayed on her Netflix show, Salt Fat Acid Heat.
How to Make Bread from Scratch- NO BREADMAKER NEEDED
by TheCraftyGemini 3/4/11 YouTube
In this video I show you step-by-step the way I was taught to make your own bread at home with no fancy equipment or machines. This method and recipe is super easy to do and anyone can do it. It is also a versatile recipe that allows you to throw in any extra ingredients or mix-ins like fresh or dried herbs, spices, purees, etc.
A Bread Baking Tutorial | Yeasted Christmas Bread | Beginner Friendly
by Little Village Homestead 6/12/25 YouTube
Learn to bake delicious yeasted Christmas bread, perfect for beginners. This tutorial demonstrates the entire process, from proofing the yeast to shaping the loaves. A recipe for a single batch will be included in the description.
Bread Making 101 // How to make bread for beginners - easy step by step tutorial for homemade bread
Don't know where to start when it comes to making bread? Do you only have all-purpose flour? Scared you're going to fail? Fear not!! This is the bread recipe you've been looking for! I will show you how to make bread step by step! Let's do this!!
The 7 Most Common Breadmaking Mistakes You’re Probably Making
by Bigger Bolder Baking with Gemma Stafford 16/1/20 YouTube
Easy Homemade Bread for Beginners. Today at Deep South Texas we are making some terrific homemade sandwich bread. This recipe and technique comes from @Bakewithjack . The process is easy, and the results are terrific. If you are new to bread baking or want to give it a try, this is the recipe for you. Check out Jack's channel for tips on bread baking. See the ingredients below.
How Italians Make BREAD
by Pasta Grammar 13/2/22 YouTube
This video explores the art of Italian bread-making, featuring a variety of traditional recipes. The host demonstrates how to make ciabatta, a popular Italian bread, and then introduces a unique Calabrian cornbread recipe. The video concludes with a demonstration of sourdough bread, highlighting the importance of using a sourdough starter.
3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread
by Emma's Goodies 14/9/23 YouTube
This video teaches two methods for making a simple Italian bread using only four ingredients. The first method is no-knead and perfect for busy people, while the second method involves a stretch-and-fold technique for a taller, more airy loaf. Both methods are easy to follow and result in delicious bread.
10 Bread Baking Tips From Pro Bakers - part 1
by The Bread Code 9/7/21 YouTube
These are the 10 most important tips I learned in my interviews from some of the best current bread bakers. Each of the interviews have been around 1.5 hours each and I condensed them down into a much shorter more digestible format for you. Most of the tips are for sourdough bread but also work for yeast based doughs.
Your First Sourdough Bread (FULL COURSE in 30 minutes)
by The Bread Code 27/3/22 YouTube
This is how you make your first and perfect sourdough bread from scratch. You will learn about all the tiny but important details enabling you to make beautiful naturally fermented bread. This is not just a recipe, this is a full guide looking at the why behind each step.
Easy Sourdough Starter Guide: Just Flour & Water!
by Natasha's Kitchen 1/3/24 YouTube
This video provides a step-by-step guide to making a sourdough starter using only flour and water. The process involves feeding the starter with flour and water over several days, allowing it to develop a bubbly, active texture. The video emphasizes the importance of using room temperature water and a consistent feeding schedule for optimal results.
Art of Breadmaking
by jprussack in Cooking AUTODESK Instructables
Bread making can be intimidating. The fact is that it's a simple craft. No fancy machinery or secret recipe. There is some basic science behind yeast but it's difficult to mess up. Bread making is far more forgiving than most people realize.
My background. For 10 years I've made bread without a recipe. I started baking bread in New Orleans because there were very few options post-Katrina. While my first breads failed it was so much fun to learn through making... first breads were really just scones and hardtack! That's one of the great things about bread.... if you mess up you've just made something different :)
Basic Bread Baking Recipes & Tips
by Course Breads the Spruce eats
The One Place You Should Never Store Bread, According To a Pro Baker.
Tools and Materials for Bread
by audreyobscura in Cooking AUTODESK Instructables
Bowl Scraper - A bowl scraper may be the most used tool in this class, they come in all different shapes and sizes. I like to have a few different shapes on hand for all different kinds of bowl shapes and dough consistencies. The orange one coated in silicone is great for really wet doughs, while the plastic ones stand up against more rigid doughs
Homemade Bread Recipe
by BADMANU in Cooking AUTODESK Instructables
I love making homemade bread for my family. It's definitely cheaper than buying it, it's more nutritious, and I know exactly what goes in it. Plus, it stays fresh for about three 3 days in the pantry, a week in the refrigerator, and as long as you want if you freeze it. I like to bake 3 or 4 loaves at a time because it's the same work as baking one loaf. I keep one loaf for the week and I freeze the others. When i need bread, I just take it from the freezer, microwave it for two minutes, and I have bread that smells and tastes like it's just out from the oven. I am experienced making bread and these are the ingredients and measurements I came up with to make the perfect bread.
Baking Bread
Baking bread is one of the most glorious afternoon activities there is to enjoy. Nothing quite matches the mouth watering aroma of fresh baked bread - its warm gooey texture, its crunchy brown crust, the way that simply taking a fresh loaf out of the oven just makes you feel like you've done something good for your soul. Instructables has a wealth of great bread baking projects and recipes. Check some of them out and learn the basic skills necessary to bake your very own loaf of bread today.
Peter Reinhart - Lean Bread
by andreq in Cooking AUTODESK Instructables
Bread: Ingredients and Techniques
by Bimmyjond in Cooking AUTODESK Instructables
Bread is a good thing to have around for all-purpose use, freezes well, and is easy to make. Here are some tips for perfecting your own and learning the ins and outs of bread!
Sourdough Bread
by My Sisters Kitchen in Cooking AUTODESK Instructables
The first time I ever had this great bread was in my sister-in-law's kitchen. I thought I was eating some artisan bakery bread when she casually mentioned that she had made it herself. I've made a lot of bread over the years but I've NEVER made bread like what I was eating. The world of bread changed at that moment for me. Two years ago I wrote a lot about sourdough on my blog, My Sister's Kitchen. Since then, with a lot of practice almost daily, my recipe and technique has been perfected--at least for MY kitchen! (If you want to read more about my sourdough journey, please feel free to check out My Sister's Kitchen.)
Why Not Make Your Own Sandwich Bread
Imagine, if you will, that there is a sandwich hotline. Making a sandwich and want to nail the optimal combination of ingredients? Dial 1-800-SANDWCH and a friendly sandwich lover on the line will help you make decisions. Should you use Kewpie mayo or Dijon mustard or both? Does this kind of sandwich call for lettuce, spinach, arugula, slaw, kimchi, or mustard greens? How many meats is too many meats? The sandwich hotline will guide you. And, before you hang up, the sign-off will come in the form of a question. “Oh, by the way,” the operator will ask casually, “have you ever considered making your own sandwich bread?”
Tools for Better Bread
by tlandrum in Cooking AUTODESK Instructables
The goal of this tutorial is not to teach you have to make bread... it is assuming you have some level of knowledge in that already. My goal is to take the average American baker, and given them some tool that can take their average American bread baking, and bring it up to world class standards. Yes, it will require a lot more learning and how to than this one little tutorial can give you, but after this it is my hope that you can go into any bread class and at least have a working knowledge of everything that is going on and being talked about.
Artisan Bread in Five Minutes a Day
by aeray in Cooking AUTODESK Instructables
Spend five minutes a day, and less than forty cents a loaf, making great bread from scratch. Even if you think you can't bake, even if you think you don't have time, TRY IT! I can't bake, and I work full time, but I will never buy bread again. The secret is to make a large batch of no-knead dough which will keep two weeks or more in the fridge. When you want a loaf, cut off a hunk of dough and pop it in the oven. Done. No kneading, no proofing of yeast, and less than five minutes a day.
Beginner Bread Recipes
by audreyobscura AUTODESK Instructables
These bread recipes are a great way to keep building your bread making skills after taking this Bread Class. If you have any questions about any of these doughs or loaves, feel free to reach out and say 'Hey!'
No-Oven Garlic Bread Recipe
by Mayur-Pagote in Cooking AUTODESK Instructables
Hello everyone! In this instructable, we will see how to make garlic bread in a very simple and very tasty way in less than 15 minutes. If you don't know, let me tell you: garlic contains a bioactive compound called allicin, which has powerful health benefits including potent antibacterial, antiviral, antifungal, and cardiovascular effects, which is also a main component of our garlic bread recipe. Also, we will use minimal ingredients so everyone can make it. So, are you ready? Let's begin!
Pumpkin Cinnamon Pull-Apart Bread Recipe
by Ag4545 in Cooking AUTODESK Instructables
One of the first projects my teacher gave us was to make something pumpkin related. Since I love baking, I decided to bake something out of pumpkin. After looking at many recipes, I narrowed it down to Pumpkin Smores, Pumpkin Muffins, and Pumpkin Cinnamon pull-apart bread. I chose Pumpkin Cinnamon pull-apart bread as it is not to hard to make, and it tastes incredible! This will be my first time making it.
Easy Bread maker Chocolate Bread
by camdenfleischer in Cooking AUTODESK Instructables
Go to your local goodwill store and buy a bread maker. Price can range from 6-12 dollars. Every time me and my dad go to a goodwill, their is always a bread maker. I like to think bread makers were the fidget spinners of the 90's lol.
How to Make Bread from Scratch
To make bread from scratch, dissolve a package of yeast in warm water, then mix in sugar, salt, canola oil, and 3 cups of flour. Stir until the mixture is smooth, with a batter-like consistency, then add the remaining flour a little at a time. Once you’ve mixed in all of the flour, knead the dough on a floured surface for 8-10 minutes. When the dough feels smooth and elastic, place it in a greased bowl and let it rise until it doubles in size, then divide the dough into 2 loaves and place them in greased bread pans. Let the loaves rise for another 30-45 minutes, then bake them at 375°F for 30-35 minutes.
Bread Making Tips
You have it all planned: the dinner, the wine, that fresh-baked loaf of bread. Everything's coming together when you discover that your bread dough just isn't rising. Fortunately, this is a problem that's relatively easy to diagnose and solve. If your bread dough doesn't rise, you can still use it and fix it by changing up the temperature or mixing in more yeast.[1] Keep reading for instructions on how to revive your dough and learn the top reasons behind why dough won't rise.
