Baking your own bread is a small act that will give you an overwhelming feeling of self-sufficiency like nothing you’ve ever experienced before. For the millennial who likely grew up on Wonder Bread PB&J sandwiches, baking your own bread for the first time feels like cosplaying as a pioneer homesteader on the Oregon Trail, but without anyone dying of dysentery, thank god!Baking bread, as opposed to other types of pastries or desserts, really is a rabbit hole just waiting for a hobbyist home cook to fall down. There’s a whole world of things to be made from flour, water, salt, and yeast, and soon, you might yourself the flour-covered evangelist telling all your friends to give bread braking a try.
From easy, beginner-friendly breads to more involved baking projects, we pulled together a list of our favorite bread recipes from all types of cuisines for you to dive into. We suggest you stock up on flour now.
Focaccia Bread Recipe
If you've never, ever baked bread before, might we suggest you start with something that’s nearly impossible to screw up? Homemade focaccia is a simple dough that requires very little kneading or shaping, but does require a bit of patience—you'll need that if your bread baking journey continues.
M'smen Recipe
M’smen is a buttery, flaky flatbread native to North Africa that's often paired with a drizzle of honey or a smear of butter. Either way, this bread is best enjoyed with a strong cup of tea over breakfast.
Pane Pugliese Recipe
Get a taste of what its like to bake with a sourdough starter as opposed to packaged yeast with this pane Pugliese from expert baker Zachary Golper from Bien Cuit in Brooklyn.
If you’re not an everything bagel sort of person (and if so—what the hell is your problem?) you can leave these beauties bare, or just roll them in sesame seeds for a little bit of an extra crunch.
Squid Ink Baguettes Recipe
You need just a touch—just a single tablespoon!—of squid ink to make these baguettes as dark and black as your cold, dead heart.
You know that Thanksgiving leftovers sandwich you’re going to make on Black Friday? Take it up a notch with turkey stock-flavored bread.
This dish, popular in Tajikistan, uses a Persian flatbread called fatir that, in this recipe, is used to soak up all of the super flavorful sauces from a roasted lamb shank, but is also eaten for breakfast or as an afternoon snack.
Fry bread, true to its name, is a simple yeasted dough that’s fried in oil or lard. This bread recipe on its own can be served with sweet or savory toppings, but we highly suggest slathering it in sour cream and crunchy cucumbers.
Believe it or not this delicious gut bomb of a cheesy bread comes together in just an hour, so there’s no reason not to give this a go for dinner tonight.
Breakfast is about to get 100 percent better with these homemade buttermilk English muffins. Serve ‘em up with your favorite jam and plenty of good-quality butter.
Parker House Rolls Recipe
Parker House rolls are so deceptively simple-looking. Don’t be fooled. They’re kind of a pain in the ass to make—four hours and lots of rolling—but the end result is perfectly flaky, buttery and so delicious that we’ll begrudgingly admit they're worth the effort.
We’re no stranger to the biscuits that pop out of a cardboard tube (although they still make us flinch), but making them yourself is easy enough that you should forego the refrigerated aisle in the grocery store just this once.
No, not all oregano is created equal. In fact, Mexican oregano is actually more closely related to the verbena plant, but tastes quite a bit like its European cousin, with more savory notes. With a spicy chorizo sausage gravy, this recipe is a perfect addition to Sunday brunch.
Look. At. All. Those. Layers. No one does biscuits better than our culinary director Farideh Sadeghin, and you can fight us on that one.
These lard biscuits from our good friend and host of The Hangover Show, Cara Nicoletti, make use of all that good beef fat leftover after a talented butcher like her is done breaking down a cow.
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FAQs
An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.
What is the best gluten free flour for yeast bread? ›
If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.
What traditional breads are gluten-free? ›
Some traditional gluten-free bread is completely flourless and grain free, such as cassava bread, potato bread, and chickpea bread. Other breads are made from meal ground from gluten free grains such as corn, rice, and teff.
What are three times when the baker's secret weapon is used in bread making? ›
A thermometer has been called the baker's secret weapon. In all breads, it is very useful to be able to measure the temperature of (1) the water used for mixing, (2) the dough, and (3) the bread as it comes from the oven.
What does apple cider vinegar do in gluten-free baking? ›
Apple Cider Vinegar – Superpower your Gluten-Free Kitchen! Apple cider vinegar is often used in baking, but why? It is a great leavening agent, but it also has powerful flavour enhancing properties. I find it adds the perfect amount of depth of flavour, and helps activate baking soda creating a lovely airy texture.
What does cream of tartar do in gluten-free bread? ›
A: Yes, cream of tartar can be used in gluten-free bread recipes to improve dough stability and rise.
What gluten-free flour is closest to all purpose? ›
Common Flours
- Brown Rice Flour. Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor. ...
- White Rice Flour. ...
- Oat Flour. ...
- Almond Flour. ...
- Almond Meal. ...
- Cornstarch. ...
- Potato Starch (NOT Potato Flour) ...
- Buckwheat Flour.
Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.
Does Bob's Red Mill gluten-free flour work with yeast? ›
This flour is designed for quick breads and not recommended for use in yeast recipes.
What bread is closest to gluten-free? ›
Udi's Soft White Sandwich Bread is the closest to white bread for those new to GF. Canyon Bakehouse has the sliced bread that holds up the best for making a sandwich to-go. Trader Joe's has a gf hamburger bun that I recently used to make breakfast sandwiches for a long drive.
There are many things that can be used as substitutes for bread like Portobello mushrooms, lettuce wraps, eggplant slices and other wraps.
Which bread is most gluten-free? ›
The O'Doughs Multigrain Sandwich bread is one of the best gluten-free options. They are long bread buns made from gluten-free flour and are perfect for making your favorite sandwich. The gluten-free Martin's potato bread has a perfect crust and a tender, moist, crumb texture.
What is the best bowl to make bread in? ›
Pretty much any bowl will do, but I suggest you go with a round stainless steel one: they are easy to clean, and the roundness helps in mixing the dough when working with a plastic scraper (see below).
What is the best bowl for bread to rise? ›
Allow dough to rise in a metal or glass bowl. They retain heat better than plastic bowls and you'll get a better rise. You can also run the bowl you're using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.
How do you make gluten free dough rise better? ›
If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.
What is the biggest challenge of making gluten free bread? ›
Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.
What can I add to gluten free flour to rise? ›
Gluten Free Self Rising Flour:
Simply whisk together my gfJules Gluten Free Flour plus a leavening agent (baking powder) and a touch of salt. Here are the proportions to use: 1 cup gfJules Gluten Free All Purpose Flour. 1 1/2 teaspoons baking powder (not baking soda)
Why is my homemade gluten free bread so dense? ›
Incorrect Flour Ratios: Different gluten-free flours have varying levels of protein and starch, which can affect the texture of your bread. Using the wrong flour ratio can result in a dense and gummy loaf.
