Want to make bread at home? Here are all the best homemade bread recipes, from sourdough to crusty artisan bread to cornbread.
Making homemade bread sounds complicated and time consuming, right? But with the right recipes and skills, you can be making bread in no time! There’s truly nothing like the smell of freshly baked bread. And making bread at home can be cheaper and tastier than the loaves from you local grocery store, without all the additives and preservatives. But the best part? You’ll have that satisfying feeling that you made it all with your own two hands.
Here are a few of our favorite bread recipes, with varying skill levels! The easiest is our homemade sandwich loaf and no knead bread, and the most advanced is our sourdough bread. It’s not hard, but it’s a multi-day process that requires some special equipment. Where necessary, we’ve got videos to help you through the process. Whatever recipe you choose, we guarantee: you’ll want to make this bread again and again.
And now…the homemade bread recipes you should know!
Recipes that use stale bread
When you make homemade bread recipes: what happens if you don’t eat it all? Because there are no preservatives, after a few days you’ll end up with some ends of stale bread. But never fear, there are lots of creative ways to use up those crusty ends. Here are some of our favorite ways to use stale bread:
- Homemade Croutons Homemade croutons are WAY tastier than store bought, and they’re easy to make at home.
- How to Make Breadcrumbs They’re easy to make and a great way to use up stale bread—use them on pasta, mac and cheese or salads.
- Ribollita (Italian Bread Soup) A hearty Tuscan vegetable stew, loaded with veggies and thickened with bread.
- Panzanella (Italian Bread Salad) This classic Italian bread salad features crusty bread, ripe tomatoes, bell peppers, and basil.
Want to make amazing bread? This homemade bread is easy to make and very versatile: it works for sandwiches, toast, and more!
- 2 tablespoons unsalted butter, melted (20 grams)
- 1/2 cup milk (118 grams)
- 2 tablespoons pure maple syrup (15 grams)
- 3/4 cups warm water (177 grams)
- 2 teaspoons instant or active dry yeast (8 grams)
- 1 cup whole wheat flour (125 grams)
- 2 1/4 cups all purpose flour (280 grams)
- 1/2 cup rolled oats (45 grams)
- 1 1/2 teaspoons kosher salt (8 grams)
- 2 tablespoons seeds: sesame seeds, poppy seeds, sunflower seeds, etc (optional)
- Make the dough: In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and stir in the milk so it is just warm.
- In a large bowl, combine the melted butter and milk with the maple syrup, warm water, and yeast and mix with a wooden spoon or dough whisk until just combined. In a separate bowl, stir together whole wheat flour, all purpose flour, oats and kosher salt. Add the flours and oats to the bowl and stir with the spoon until just combined. Turn the dough out onto a clean, lightly floured countertop and form the dough into a ball.
- Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Proof 1: Place the dough ball in a clean bowl and cover with a clean dish towel. Allow the dough to stand in a warm place (proof) until it rises to double in size, about 45 minutes to an 1 hour.
- Shape the dough: Once proofed, grease an 8 to 9-inch loaf pan. Turn the dough onto a counter and gently press the dough into a large rectangle about 1/2-inch thick. The short side of the rectangle should be about the width of the long edge of the loaf pan. Roll the dough into a log (the width of the loaf pan). Pinch the seams on the sides and bottom of the roll and then place it into the greased pan seam-side down. Gently press the dough to fill the bottom of the pan.
- Proof 2: Cover with a clean dish towel and allow to proof for 40 to 50 minutes until the dough rises about 1 inch above the rim.
- Meanwhile, preheat the oven to 350°F.
- Bake the bread: Once proofed, brush with the top of the loaf with water. If desired, sprinkle the seeds on the top. Bake 30 to 35 minutes. The bread is done when the top is golden brown and the inside of the bread reaches 190°F on an instant read thermometer. Remove the bread to a cooling on a rack and cool completely, at least 90 minutes. (However tempting, cutting the bread while warm will ruin its texture!)
- Serve (+ storage info): Slice the bread and serve. Store the bread at room temperature for 2 to 3 days wrapped in plastic, or refrigerator for up to a week. The bread can also be frozen, sliced into pieces and wrapped in plastic, for 3 months.
- Category: Bread
- Method: Baked
- Cuisine: Bread
Keywords: Bread Recipes, Homemade Bread Recipe
Last updated: April 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.