Best Homemade Bread Recipes

Crusty Homemade Artisan Bread is so easy to make with NO KNEADING required. Soft on the inside with an irresistible chewy crust!

A no knead bread recipe without special equipment, stand mixers or dough hooks? YES! If you’ve never made bread before, you will LOVE how easy and forgiving this recipe is. Bread lovers will appreciate the thick, chewy crust and soft open crumb, similar to Ciabatta, perfect to smother with butter.

It looks too good to be true, I know. Fluffy, crusty bread with no effort? No way. But ever since we first saw this recipe a few years ago, we have been baking it just about every week. Now you will too! Beginner bakers rejoice: no intimidation needed!

Best Ever Homemade Bread Recipe

Nothing beats fresh warm bread coming out of your oven, tearing it apart to see hot steam escape while the sweet carb smells make you dizzy. Dip chewy bread pieces into a hot bowl of chicken soup or chili for bread soaked in delicious flavours.

FLOUR: Bread flour results in a softer, fluffier bread because of the higher protein content. Regular all purpose or plain flour also work really well, with the texture changing only a little. If using wholewheat flour, use about 1/4 cup less flour and add more as you go, if needed.

SUGAR: Yeast feeds on sugar and starch, the perfect pairing in bread dough. The mix releases carbon dioxide gas, causing the bread to rise while baking. The bubbles push the dough up and out, creating a soft and spongy texture.

Self Raising Flour Bread. An Easy Recipe For Beginners!

YEAST: We have tried this recipe over the years with dried, instant and rapid-rise. We found the dried yeast did not need activating before mixing it through the dry ingredients. If hesitant, feel free to activate it first in the warm water and oil for a couple of minutes before adding the rest of your ingredients.

WARM WATER: Not too hot or it will kill your yeast. 130°F or 55°C is the perfect temperature. You can also do the finger test: if you dip your finger in the water and its nice and warm, it’s perfect. If it burns, let it cool down slightly until warm.

Cover with plastic wrap and place in a draft-free warm place for about 2 hours. The dough will double in size; the surface will possibly alarm you, becoming dotted with bubbles. The texture will be like jelly and super sticky. KEEP GOING You’re on the right track.

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Lightly flour your work surface AND spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface, sprinkle with a little flour and fold it

Transfer dough onto a large piece of parchment paper and shape it into a rustic round shape with your spatula. You’re mainly doing this to get some of the air out of it!

Carefully remove your HOT pot using oven mitts. Then, grab the ends of your parchment paper to lift the dough into your pot.

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Don’t forget to put the lid back on. This creates steam to bake your bread in before the crust sets in. To get that golden, crunchy crust, remove the lid and bake for a further 12-15 minutes.

Let it cool before cutting into it to let the centre of the bread finish cooking. Slather with butter and prepare to have your mind blown! If you love bread, this homemade bread recipe is truly life changing!

A SUPER EASY homemade bread recipe! Soft on the inside with a a chewy, crunchy crust! A no knead bread with no special ingredients needed, just a pot and your oven. This recipe has been adapted from Jim Lahey of Sullivan Street Bakery, published by The New York Times.

Homemade Artisan Bread Recipe

FLOUR: Bread flour results in a softer, fluffier bread because of the higher protein content. All purpose or plain flour also work really well, with the texture being only slightly different.

YEAST: we have tried this recipe over the years with dried, instant and rapid-rise. We found the dried yeast did not need activating before mixing it through the dry ingredients. If hesitant, feel free to activate it first in the warm water and oil for a couple of minutes before adding the rest of your ingredients.

WARM WATER: not too hot or it will kill your yeast. 130°F or 55°C is the perfect temperature. You can also do the finger test: if you dip your finger in the water and its nice and warm, it's perfect. If it burns, let it cool down slightly until warm.

Homemade White Sandwich Bread

RISING TIME can vary according to a couple of elements: humidity levels, room temperature, different flours, different yeast, etc. Let the bubbly surface be your guide. As long as the dough rises to double its size, it's ready to continue as per the recipe above. Just remember, yeast thrives in warmer temps.

Calories: 140 kcal | Carbohydrates: 23 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Fiber: 1 g | Sugar: 1 g | Calcium: 6 mg | Iron: 1 mgLook no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!

Super Amazing Easiest Bread Recipe Ever!

NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

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Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.

Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

World's Easiest Yeast Bread Recipe

To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It's the perfect white bread for sandwiches and it freezes well too!

World's Best No Yeast Bread

Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.

Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast). 

Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

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Freezing Instructions: To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake