8 Easy Bread Recipes

Did you know that the world's oldest bread recipe dates back over 14,500 years? You'll find that making bread at home isn't nearly as daunting as it might seem, and you don't need thousands of years of experience to master it. Whether you're craving a crusty baguette or a quick flatbread, these eight foolproof recipes will help you create bakery-worthy results in your own kitchen. Let's explore how you can transform simple ingredients into warm, aromatic loaves that'll make your home smell incredible.

Basic No-Knead White Bread

Basic No-Knead White Bread has revolutionized home baking by making artisanal bread accessible to everyone, regardless of experience level. This method, popularized by Jim Lahey, produces a crusty, bakery-style loaf with minimal hands-on effort and basic ingredients.

The secret to this bread's success lies in its long fermentation time, which develops flavor and creates an airy, hole-filled crumb structure without any kneading. The wet dough and high-heat baking method result in a crispy crust and tender interior that rivals professional bakeries.

• 3 cups all-purpose flour
• 1½ teaspoons salt
• ¼ teaspoon active dry yeast
• 1½ cups warm water
• Additional flour for dusting

Mix flour, salt, and yeast in a large bowl. Add warm water and stir until a shaggy dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours. The dough will be ready when the surface is dotted with bubbles and has more than doubled in size.

Turn the dough onto a well-floured surface and fold it over on itself once or twice. Shape it into a ball and place it seam-side down on a floured surface. Cover with a cotton towel and let rise for 2 more hours. Thirty minutes before the dough is ready, heat the oven to 450°F with a heavy covered pot inside. When the dough is ready, carefully remove the hot pot, place the dough inside seam-side up, cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-30 minutes until the crust is golden brown.

For best results, ensure your yeast is fresh and active, and use water between 105-115°F. The dough will be very sticky – resist the urge to add more flour during the initial mixing. A Dutch oven works best for baking, but any heavy oven-safe pot with a lid will work. Allow the bread to cool completely before slicing to prevent a gummy interior.

Quick Garlic Flatbread

Quick Garlic Flatbread is a versatile side dish that can be prepared in under 30 minutes with basic pantry ingredients. This simple bread requires no yeast or proofing time, making it perfect for last-minute meals or when you need fresh bread in a hurry.

The combination of garlic, herbs, and olive oil creates a flavorful flatbread that pairs excellently with soups, stews, or as a base for Mediterranean-style pizzas. The texture is soft and chewy on the inside with a slightly crispy exterior, achieved through quick cooking on a hot skillet.

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3 cloves garlic, minced
• 1 tablespoon dried herbs (oregano, basil, or Italian seasoning)
• 3 tablespoons olive oil
• 2/3 cup warm water
• 2 tablespoons butter (for brushing)

Mix flour, salt, and baking powder in a large bowl. Add minced garlic, dried herbs, and olive oil, then gradually pour in warm water while stirring to form a soft dough. Knead the dough for 5 minutes until smooth, then divide into 6 equal portions. Roll each portion into a thin circle on a floured surface.

Heat a large skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and the bread puffs slightly. Brush with melted butter immediately after cooking. Stack the cooked flatbreads and cover with a clean kitchen towel to keep warm and soft.

For best results, ensure the skillet is properly heated before cooking the first flatbread. The dough can be made ahead and stored in the refrigerator for up to 24 hours, but bring it to room temperature before rolling. If the flatbreads become stiff after cooling, simply reheat them briefly in a pan or microwave to restore their softness.

Simple Whole Wheat Sandwich Bread

This recipe yields a soft, slightly dense loaf that's perfect for sandwiches, toast, or simply enjoying with butter. The addition of honey not only adds natural sweetness but also helps keep the bread moist for several days.

Ingredients:

• 3 cups whole wheat flour
• 1 cup bread flour
• 2¼ teaspoons active dry yeast
• 2 tablespoons honey
• 2 tablespoons vegetable oil
• 1½ teaspoons salt
• 1¼ cups warm water
• 1 tablespoon vital wheat gluten (optional)

Combine the warm water and honey in a large bowl, then sprinkle the yeast over the mixture and let it stand for 5-10 minutes until foamy. Add the oil, salt, and both flours gradually while mixing. Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and shape it into a loaf. Place in a greased 9×5-inch loaf pan, cover, and let rise again for 45 minutes. Preheat the oven to 375°F (190°C) and bake for 30-35 minutes until golden brown and hollow-sounding when tapped on the bottom. Remove from the pan immediately and cool on a wire rack.

For best results, store the cooled bread in a plastic bag at room temperature for up to 4 days. The addition of vital wheat gluten helps achieve a better rise and texture, especially when using 100% whole wheat flour, but it's not essential for this recipe. Avoid cutting the bread while it's still hot, as this can make it gummy and affect the texture.

4-Ingredient Beer Bread

Beer Bread is one of the simplest and most satisfying homemade breads you can make. This quick bread requires no yeast, no kneading, and no waiting for dough to rise, making it perfect for both novice bakers and those pressed for time.

The magic of this bread comes from the chemical reaction between the beer's yeast and the flour's proteins, creating a rustic loaf with a crispy crust and tender, flavorful interior. The type of beer you choose will directly impact the bread's taste, with darker beers producing a more robust, malty flavor and lighter beers offering a milder taste.

• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• ¼ cup granulated sugar
• 12 ounces beer (room temperature)
• ¼ cup melted butter

Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan with butter or cooking spray. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Pour in the beer and stir until just mixed – the batter will be thick and slightly lumpy. Transfer the batter to the prepared loaf pan and pour the melted butter over the top.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and crusty. Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

For best results, use room temperature beer and avoid overmixing the batter. The melted butter on top is optional but creates a deliciously crispy crust. Store the bread in an airtight container for up to 3 days, or freeze for up to 3 months. Different beers will produce different flavors – experiment with your favorite varieties to find your perfect combination.

Easy Overnight Focaccia

Easy Overnight Focaccia is a rustic Italian bread known for its dimpled surface, crispy exterior, and soft, airy interior. This no-knead version simplifies the traditional process while maintaining the authentic taste and texture that makes focaccia a beloved bread worldwide.

The magic of this recipe lies in the long, slow fermentation that occurs overnight, developing complex flavors and creating the signature bubbles in the dough. While traditional focaccia requires extensive kneading, this method relies on time to develop the gluten structure naturally.

• 4 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons instant yeast
• 2 cups warm water
• 4 tablespoons olive oil, divided
• 1 tablespoon fresh rosemary
• Flaky sea salt
• Optional toppings: cherry tomatoes, olives, or thinly sliced onions

Mix flour, salt, and yeast in a large bowl. Add warm water and 2 tablespoons of olive oil, stirring until a shaggy dough forms. Cover with plastic wrap and refrigerate overnight, or for at least 8 hours.

The next day, pour the remaining olive oil into a 9×13-inch baking pan. Transfer the dough to the pan, gently stretching it to fill the corners. Let it rise at room temperature for 2 hours until puffy.

Preheat the oven to 425°F (220°C). Using your fingers, create deep dimples all over the dough surface. Drizzle with additional olive oil if desired, then sprinkle with rosemary and sea salt. Add any optional toppings. Bake for 20-25 minutes until golden brown and crispy on top.

For best results, avoid using cold ingredients as they can slow down the fermentation process. The dough will be sticky – this is normal and contributes to the bread's final texture. If the kitchen is particularly cold during the second rise, place the pan in a turned-off oven with the light on to create a warmer environment.

30-Minute Dinner Rolls

Quick and easy dinner rolls are a perfect accompaniment to any meal, offering warm, buttery comfort in just minutes. These rolls require minimal ingredients and preparation time, making them an ideal choice for busy weeknight dinners or last-minute entertaining.

Traditional dinner rolls often require hours of preparation and multiple rises, but this recipe streamlines the process without sacrificing taste or texture. The secret lies in using rapid-rise yeast and warm ingredients to speed up the fermentation process, resulting in soft, fluffy rolls in a fraction of the time.

• 3 cups all-purpose flour
• 1 packet rapid-rise yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup warm milk
• 2 tablespoons melted butter
• 1 large egg
• Extra butter for brushing

Combine flour, yeast, sugar, and salt in a large mixing bowl. In a separate bowl, whisk together warm milk, melted butter, and egg. Add wet ingredients to dry ingredients, mixing until a soft dough forms. Knead the dough for 3-4 minutes until smooth and elastic.

Divide the dough into 12 equal portions and shape into balls. Place them in a greased 9×13 inch baking pan. Cover with a damp cloth and let rise in a warm place for 20 minutes. Meanwhile, preheat the oven to 375°F (190°C). Bake the rolls for 15-20 minutes until golden brown, brushing with melted butter immediately after removing from the oven.

For best results, ensure all ingredients are at room temperature before starting, except for the warm milk which should be around 110°F (43°C). Too hot milk will kill the yeast, while too cold milk will slow down the rising process. Store leftover rolls in an airtight container for up to two days, reheating briefly in the microwave before serving.

Foolproof French Baguettes

Crafting the perfect French baguette is a timeless art that brings the essence of Parisian bakeries right into your kitchen. While traditional baguettes require considerable skill, this foolproof recipe simplifies the process while maintaining that coveted crispy crust and tender, airy interior.

The key to successful baguette making lies in the fermentation process and proper shaping technique. This recipe uses a straightforward method that doesn't require a starter or poolish, making it accessible for home bakers while still achieving that authentic French bread taste and texture.

Mix the yeast with warm water and let it stand for 5 minutes until foamy. Combine flour and salt in a large bowl, then add the yeast mixture and olive oil. Knead for 10-12 minutes until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled in size. Punch down the dough and divide into two portions. Shape each portion into a long, thin loaf, place on a cornmeal-dusted baking sheet, cover, and let rise for another 30 minutes.

Preheat the oven to 450°F (230°C) with a pan of water on the bottom rack for steam. Score the loaves diagonally with a sharp knife. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack before slicing.

For best results, spray water into the oven every 5 minutes during the first 15 minutes of baking to create extra steam, which helps develop that characteristic crispy crust. Allow the baguettes to cool completely before cutting, as cutting them while hot can make them gummy. These baguettes are best enjoyed the same day but can be frozen for up to one month if wrapped tightly in plastic wrap and foil.

• 4 cups bread flour
• 2¼ teaspoons active dry yeast
• 2 teaspoons salt
• 1½ cups warm water
• 1 tablespoon olive oil
• Cornmeal for dusting

Classic Irish Soda Bread

Irish Soda Bread is a traditional quick bread that has been a staple of Irish cuisine for generations. Unlike yeast breads, it relies on the chemical reaction between baking soda and buttermilk to create its rise, making it one of the simplest breads to prepare.

This hearty bread features a rustic, dense texture with a slightly tangy taste and a crispy crust. The cross scored on top of the bread before baking isn't just decorative – it helps the heat penetrate the center of the loaf and, according to Irish folklore, lets the fairies out.

• 4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ cups buttermilk
• 1 large egg
• 4 tablespoons cold butter
• ¼ cup granulated sugar
• 1 cup raisins (optional)

Preheat your oven to 425°F (220°C) and lightly grease a cast-iron skillet or baking sheet. In a large bowl, whisk together the flour, baking soda, and salt. Cut the cold butter into small pieces and work it into the flour mixture using your fingers or a pastry cutter until it resembles coarse crumbs.

In a separate bowl, whisk together the buttermilk and egg, then add to the flour mixture along with the sugar and raisins if using. Mix the dough with a wooden spoon until it comes together, then turn onto a floured surface and knead gently for about 1 minute until smooth. Shape into a round loaf and place in the prepared pan. Using a sharp knife, cut a deep cross on top of the bread. Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

For best results, handle the dough as little as possible to prevent the bread from becoming tough. The buttermilk can be substituted with regular milk mixed with 1 tablespoon of lemon juice or vinegar if needed. Allow the bread to cool for at least 10 minutes before slicing, and serve while still warm with butter. The bread is best consumed on the day it's made but can be stored in an airtight container for up to 3 days.