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! Baking homemade bread is one of Alex and my favorite things to do in the world. There’s truly nothing like the smell of freshly baked bread. Homemade bread can also be better for you, cheaper, and tastier than the loaves from you local grocery store. 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 most advanced is our sourdough bread: while it’s not hard, it’s a multi-day process that requires some special equipment. But it’s absolutely worth the effort, and we have lots of resources to guide you through the process! The easiest are our quick breads like cornbread and zucchini bread: just mix them together, pop them in a pan and bake! Whatever recipe you choose, we guarantee: you’ll want to make it again and again.
And now…our top bread recipes!
The best bread recipe? Here’s an easy homemade artisan bread with a crispy crust and tender inside. Baked in a Dutch oven, it’s perfect for sandwiches or to serve with soup or pasta!
- 200 grams all purpose flour (1 1/3 cups)
- 200 grams bread flour (1 1/3 cups)
- 80 grams whole wheat flour (1/2 cup)
- 11 grams kosher salt (1/2 tablespoon)
- 6 grams instant or active dry yeast (2 teaspoons)
- 325 grams purified water, room temperature (1 1/3 cups)
- 50 grams Greek yogurt (1/4 cup) or substitute plain vegan yogurt*
- Mix the dough: In the bowl of a stand mixer with a dough hook, combine the flours, kosher salt, and yeast. Stir lightly with the dough hook to combine. Add the water and Greek yogurt and stir again until just combined. (Note: You need a stand mixer for this recipe as kneading by hand would be too sticky.)
- Proof the dough: Place bowl and dough hook on stand mixer and knead for 8 minutes on low speed. After mixing, transfer the dough to a small bowl. Cover and allow to rise in a warm place (we use an 80° proofing oven) until doubled in size — 1.5 to 2.5 hours.
- Preheat the Dutch oven: When the dough has risen, place a Dutch oven in the oven and preheat to 475°F. Prepare a piece of parchment paper about 8 inches wide by 12 inches long.
- Shape the dough (watch the video instructions!): Scrape the dough onto a lightly floured counter; the dough should be formed into a gently rounded shape. Rub just enough flour onto the top of the dough so that it isn’t tacky. Use the bench scraper to flip the dough so that the floured side is down. Gently stretch the dough into a rectangle. Moving quickly, fold the top third of the dough down, and the bottom third up to create a packet. Rotate the dough 90 degrees and gently roll it into a log shape. Be careful to not press the dough or deflate it. Use your hands to gently pull the dough tight and pinch off the seams at the end of the dough. Carefully transfer the dough to the parchment paper and allow to rest uncovered for 30 minutes.
- Bake the bread: After the dough has rested, use a lame or sharp knife to cut a shallow slit at angle across the top of the dough. As quickly as possible, using a hot pad remove the lid from the Dutch oven and carefully place the parchment paper with dough into the Dutch oven. Cover it and set the timer for 17 minutes.
- Reduce the oven temp and continue baking: After 17 minutes, reduce the oven temperature to 400°F. With a hot pad remove the Dutch oven, carefully take out the bread. and set the bread directly onto the oven rack. Bake for an additional 23 minutes.
- Cool the bread: Remove the bread from the oven and allow it to cool on a cooling rack for at least 45 minutes. After cooling, the bread is ready to eat. Store the bread wrapped in cloth or in a bread bag on the counter for up to 2 days, or freeze it wrapped in foil in a plastic bag for several months.
*This Dutch oven bread has been successfully tested using plain coconut yogurt as a vegan variation.
- Category: Bread
- Method: Baked
- Cuisine: American
Keywords: Bread Recipes, Homemade Bread Recipe,
Recipes that use stale bread
If you’ve made one of these bread recipes: what happens if you don’t eat it all? Never fear, there are lots of creative ways to use up a loaf of stale bread! Here are some of our favorite ways to use stale bread:
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.