10 Easy Bread Recipes for Beginners

Did you know that 83% of home bakers report feeling intimidated by bread-making when they first start out? You don't need to be one of them. Whether you're craving a crusty French baguette or a simple sandwich loaf, these 10 beginner-friendly recipes will help you master the basics of bread baking. From no-knead wonders to quick flatbreads, each recipe is designed to build your confidence while teaching essential techniques. Let's explore how you can transform simple ingredients into warm, aromatic loaves right in your kitchen.

Table of Contents

Classic No-Knead White Bread

Classic no-knead white bread is one of the most forgiving recipes for novice bakers, requiring minimal hands-on time while producing professional-quality results. This method, popularized by Jim Lahey of Sullivan Street Bakery, revolutionized home bread baking by eliminating the intimidating kneading process.

The magic of this recipe lies in its long fermentation time, which develops gluten naturally and creates a crusty exterior with a tender, airy interior. The dough is wet and shaggy by design, and the high-temperature baking in a preheated Dutch oven mimics professional bread ovens.

Ingredients:

3 cups all-purpose flour
1¼ 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 sticky dough forms. Cover the bowl with plastic wrap and let it rest at room temperature for 12-18 hours.

After the resting period, turn the dough onto a floured surface and fold it over on itself once or twice. Let it rest for 15 minutes, then shape into a ball. Place the dough seam-side down on a floured towel, cover with another towel, and let rise for 2 hours.

Thirty minutes before the dough is ready, preheat the oven to 450°F with a heavy covered pot inside. When the dough is ready, carefully remove the hot pot from the oven. Turn the dough into the pot, seam side up. Cover and bake for 30 minutes, then remove the lid and bake for another 15-30 minutes until the bread is golden brown.

The key to success with this recipe is patience and temperature control. Ensure your yeast is fresh and active, and keep the dough at a consistent room temperature during fermentation. If your kitchen is cold, place the dough in an oven with just the light on. The Dutch oven must be thoroughly preheated to achieve the characteristic crust, and always use oven mitts when handling the hot pot.

Simple Whole Wheat Sandwich Bread

Whole wheat sandwich bread is a nutritious alternative to store-bought bread, offering a hearty texture and rich, nutty flavor. This homemade version is perfect for sandwiches, toast, or simply enjoying with butter and jam.

This recipe creates one standard-size loaf and uses basic ingredients you likely already have in your kitchen. The combination of whole wheat and bread flour provides the perfect balance between nutrition and texture, ensuring a loaf that's both wholesome and light.

Ingredients:

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

In a large bowl, combine warm water, honey, and yeast. Let stand for 5-10 minutes until foamy. Add olive oil, then gradually mix in both flours, salt, and wheat gluten if using. 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 1 hour or until doubled in size.

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

For best results, avoid adding too much flour while kneading, as this can make the bread dense. The dough should be slightly tacky but not sticky. Store the cooled bread in an airtight container or bread bag at room temperature for up to 5 days, or freeze for up to 3 months. Slice only when completely cool to prevent the bread from becoming gummy.

Quick and Easy Flatbread

Quick and Easy Flatbread is a versatile recipe that allows anyone to create fresh, homemade bread without the need for yeast or complicated techniques. This simple flatbread can be ready in under 30 minutes and requires just a few basic pantry ingredients that most people already have on hand.

Whether you're looking to serve it alongside curry, use it as a pizza base, or simply enjoy it warm with butter, this flatbread recipe delivers consistently good results. The dough comes together quickly and can be cooked on a stovetop, making it perfect for those times when you need bread but don't want to heat up the oven.

Ingredients:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons olive oil
3/4 cup warm water
Extra flour for dusting

Mix the flour, salt, and baking powder in a large bowl. Create a well in the center and add the olive oil and warm water. Mix with a fork until the dough starts to come together, then use your hands to knead it for 3-4 minutes until smooth. Divide the dough into 6-8 equal portions and roll each piece into a ball. On a floured surface, roll each ball into a thin circle about 1/8 inch thick.

Heat a large skillet or griddle over medium-high heat. Cook each flatbread for about 1-2 minutes on each side, or until bubbles form and light brown spots appear. Stack the cooked flatbreads and cover them with a clean kitchen towel to keep them warm and soft.

For best results, ensure your cooking surface is properly heated before starting to cook the flatbreads. If the bread starts to brown too quickly, reduce the heat slightly. These flatbreads can be stored in an airtight container for up to 2 days and can be reheated quickly in a warm skillet or microwave. To prevent them from drying out, brush them lightly with olive oil before storing.

Basic Dinner Rolls

This beginner-friendly recipe yields 12 dinner rolls and requires basic pantry ingredients. The dough comes together easily and can be made ahead of time, making it convenient for holiday meals or weekly dinner preparation.

3 cups all-purpose flour
1 cup warm milk (110°F)
2¼ teaspoons active dry yeast
¼ cup granulated sugar
1 large egg
4 tablespoons unsalted butter, softened
1 teaspoon salt
1 tablespoon melted butter (for brushing)

Mix warm milk, sugar, and yeast in a large bowl, letting it stand for 5 minutes until foamy. Add the egg, softened butter, and salt, stirring to combine. Gradually add flour, mixing until a soft dough forms. Knead the dough for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.

Punch down the dough and divide it into 12 equal portions. Shape each portion into a ball and place in a greased 9×13-inch baking pan. Cover and let rise again for 30 minutes. Preheat the oven to 375°F, then bake for 15-20 minutes until golden brown. Brush the tops with melted butter immediately after baking.

For best results, ensure all ingredients are at room temperature before starting, except for the warm milk needed to activate the yeast. If the dough is too sticky during kneading, add flour one tablespoon at a time, but avoid adding too much as it can make the rolls dense. These rolls can be frozen after baking and reheated in the oven when needed.

Foolproof French Baguette

Making French baguettes at home may seem daunting, but this simplified recipe brings the classic French bread within reach of any home baker. While traditional baguettes require extensive techniques and special equipment, this version delivers a crusty exterior and chewy interior using basic kitchen tools and straightforward methods.

This recipe produces two medium-sized baguettes with the characteristic crispy crust and light, airy crumb that makes French bread so beloved. Though it takes several hours from start to finish, most of that time is hands-off as the dough develops its flavor and texture through slow fermentation.

3 cups bread flour
1¼ cups lukewarm water
2¼ teaspoons active dry yeast
1½ teaspoons salt
1 tablespoon olive oil
1 egg white (for washing)
Water for steaming

Mix the water and yeast in a large bowl, letting it stand for 5 minutes until foamy. Add flour and salt, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise for 1 hour. Punch down the dough and divide into two portions. Shape each portion into a 14-inch log, place on a baking sheet, cover, and let rise for 30 minutes.

Preheat the oven to 450°F and place a shallow pan of water on the bottom rack. Score the loaves diagonally with three to four shallow cuts. Brush with egg white wash. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Cool on a wire rack before slicing.

For best results, avoid using all-purpose flour as bread flour's higher protein content creates better structure. The steam pan is crucial for developing the crispy crust, so don't skip this step. The baguettes are best consumed within 24 hours but can be frozen for up to one month if wrapped tightly in plastic and foil.

Rustic Italian Focaccia

Focaccia is a beloved Italian flatbread known for its dimpled surface, crispy exterior, and soft, airy interior. This versatile bread can be flavored with various toppings, but the classic version features olive oil, rosemary, and coarse sea salt, creating a perfect accompaniment to any meal.

Making focaccia at home is surprisingly straightforward, requiring basic ingredients and minimal technical skill. The key to achieving the signature texture lies in proper proofing time and generous use of olive oil, which creates the characteristic golden crust and rich flavor that makes this bread so irresistible.

Ingredients:

4 cups all-purpose flour
2 teaspoons instant yeast
2 teaspoons salt
2 cups warm water
1/4 cup extra virgin olive oil (plus more for topping)
2 tablespoons fresh rosemary
Coarse sea salt
Optional: cherry tomatoes, olives, or caramelized onions

Mix the flour, yeast, and salt in a large bowl. Add warm water and 1/4 cup olive oil, stirring until a shaggy dough forms. Cover and let rise for 1 hour.

Transfer the dough to a well-oiled 9×13 inch baking pan, stretching it to fit the corners. Let it rise again for 30 minutes. Using your fingers, create deep dimples across the surface of the dough. Drizzle generously with olive oil, sprinkle with rosemary and sea salt. Bake at 425°F (220°C) for 20-25 minutes until golden brown.

A crucial tip for perfect focaccia is to ensure your dough is sufficiently hydrated – it should be quite sticky. Don't be tempted to add more flour, as this high hydration is what creates the characteristic air pockets. Also, allow the dough to come to room temperature if you've refrigerated it, and never skimp on the olive oil – it's essential for achieving the authentic texture and flavor.

3-Ingredient Beer Bread

Beer Bread is one of the simplest yet most satisfying bread recipes a beginner baker can master. This no-yeast bread relies on the carbonation and fermentation from beer to create its rise, resulting in a dense, flavorful loaf with a crispy crust and tender interior.

The beauty of beer bread lies in its versatility – different types of beer create distinct flavor profiles. A light lager produces a mild, traditional taste, while darker ales or stouts contribute rich, complex notes. The entire process takes less than an hour from start to finish, making it perfect for last-minute baking needs.

Ingredients:

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). In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined. Pour in the room temperature beer and stir until just mixed – the batter will be thick and slightly lumpy. Transfer the batter to a greased 9×5-inch loaf pan. Pour melted butter over the top of the batter.

Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely.

For best results, avoid overmixing the batter as this can lead to a tough loaf. The type of beer used will significantly impact the final taste, so experiment with different varieties to find your preferred flavor. The bread is best consumed within 2-3 days and can be stored in an airtight container at room temperature. To reheat, simply toast slices or warm briefly in the oven.

Easy Overnight Sourdough

Easy Overnight Sourdough is a beginner-friendly version of the classic artisanal bread that doesn't require extensive bread-making experience. This simplified recipe produces a crusty loaf with a tender crumb and subtle tangy flavor, perfect for those just starting their sourdough journey.

While traditional sourdough requires multiple feedings and precise timing, this overnight version uses a longer fermentation period to develop flavor and texture. The extended resting time does most of the work while you sleep, making it an ideal recipe for busy bakers.

Ingredients:

500g bread flour
350g filtered water
100g active sourdough starter
10g salt
Rice flour for dusting

Mix flour, water, and active starter in a large bowl until no dry flour remains. Cover and let rest for 30 minutes. Add salt and mix thoroughly, then perform 4-6 stretch-and-folds, pulling each side of the dough up and over the center. Cover the bowl with plastic wrap and let ferment at room temperature for 8-12 hours or overnight.

The next morning, turn the dough onto a lightly floured surface and shape into a boule. Place seam-side up in a rice flour-dusted banneton or bowl lined with a flour-dusted kitchen towel. Cover and refrigerate for 1-4 hours. Preheat oven with Dutch oven inside to 450°F (230°C). Score dough and bake covered for 30 minutes, then uncovered for 15-20 minutes until golden brown.

For best results, ensure your sourdough starter is active and bubbly before using, typically fed 8-12 hours before mixing the dough. The dough's consistency should be slightly sticky but manageable – if it's too wet, add flour gradually; if too dry, incorporate small amounts of water. Room temperature will affect fermentation time, so watch for signs of proper fermentation like a doubling in size and small bubbles throughout the dough.

Golden Honey Wheat Bread

Golden Honey Wheat Bread is a wholesome and nourishing homemade bread that combines the hearty goodness of whole wheat flour with the natural sweetness of honey. This recipe produces a tender, slightly sweet loaf that's perfect for sandwiches, toast, or simply enjoying with butter while still warm from the oven.

This beginner-friendly recipe requires minimal kneading and produces consistent results, making it an excellent choice for those new to bread baking. The addition of honey not only adds sweetness but also helps keep the bread moist and enhances its keeping qualities.

2 cups whole wheat flour
1 cup all-purpose flour
2¼ teaspoons active dry yeast
1 cup warm water (110-115°F)
¼ cup honey
2 tablespoons butter, melted
1 teaspoon salt
1 large egg
Cooking spray or additional butter for greasing

Combine warm water and yeast in a large bowl, let stand for 5 minutes until foamy. Add honey, melted butter, and egg, stirring until well combined. In a separate bowl, whisk together whole wheat flour, all-purpose flour, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a shaggy dough forms. Turn onto a floured surface and knead 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 1 hour or until doubled in size.

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

For best results, ensure all ingredients are at room temperature before starting. The dough should be slightly sticky but manageable – if it's too wet, add flour one tablespoon at a time; if too dry, add water one teaspoon at a time. Store the cooled bread in an airtight container for up to 5 days, or freeze for up to 3 months.

Simple Artisan Boule

While many artisan bread recipes demand complex techniques and lengthy fermentation times, this simplified version maintains the authentic taste and texture while being approachable for beginners. The long resting period does most of the work, developing flavor and structure without requiring advanced kneading skills.

Ingredients:

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

Mix flour, salt, and yeast in a large bowl. Add warm water and stir until a shaggy dough forms. Cover with plastic wrap and let rest at room temperature for 12-18 hours.

After resting, turn the dough onto a floured surface and shape into a ball using light, quick motions. Place the dough on parchment paper, cover with a kitchen towel, and let rise for 2 hours.

Thirty minutes before baking, place a Dutch oven with its lid in the oven and preheat to 450°F (230°C). When ready, carefully remove the hot Dutch oven, place the dough inside (with parchment), cover, and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until golden brown. Cool completely on a wire rack before slicing.

For best results, avoid using hot water with the yeast, as it can kill the organisms needed for proper fermentation. The dough will be sticky – resist the urge to add extra flour during the initial mixing. Using a Dutch oven creates steam that helps develop the signature crispy crust, but if unavailable, a heavy baking sheet will work, though results may vary.