Baked Bread Recipe Serious Eats

We gave this classic quick bread a makeover by adding whole wheat flour, butter, and a touch of ground coriander for a richer, nuttier, and more nuanced flavor.

Zucchini bread is a classic sweet quick bread that tastes more of warm fall spices than summer squash. To achieve moist, tender results, most recipes follow a standard formula of one part oil to two parts sugar to three parts flour (by volume). Our version offers some key adjustments: melted butter adds dairy richness, while swapping a portion of the traditionally white flour with whole wheat flour adds a pleasant nutty flavor and thickens the batter, resulting in a higher rise and more attractive peak. We amp up the loaf's caramel flavor by adding light brown sugar to the mix, which is complemented by citrusy ground coriander and the deep, earthy notes of cinnamon and nutmeg.

We like stirring toasted walnuts into the batter, but they can easily be omitted or substituted with an equal volume of toasted pecans, dried fruit (cranberries or golden raisins would be great mix-ins), or chocolate chips or chunks for a sweeter, more dessert-leaning twist. No matter the version you opt for, the result is a lightly spiced, hearty yet decadent zucchini bread that's suitable for breakfast, as a mid-afternoon snack, or dessert. It’s zucchini bread 2.0.

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Botanically a fruit, zucchini boast a high water content (95%!) and a mild sweet squash flavor, which lends itself well to both savory and sweet applications. Here, zucchini's primary role is to ensure that the bread bakes up moist and stays that way long after it comes out of the oven. Because water content in zucchini can vary, with some being more watery and others less so, we wring out excess moisture from the squash after grating so that we end up with a tender quick bread rather than a soggy or gummy loaf.

If you don't have a loaf pan, this batter can be used to bake up a batch of muffins instead—perfect vehicles for generous smears of butter when they’re still warm from the oven. For a punchy, more savory flavor, consider swapping the neutral oil in the recipe with a good extra-virgin olive oil.

To grate zucchini, you can use the large holes of a box grater or shred it in your food processor using the grating disc.

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To make muffins, divide batter evenly among 12 lightly greased nonstick muffin cups, adding about 2 ounces (1/4 cup; 60g) to each cup. Bake until tops are domed and golden brown, about 25 minutes.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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If you've never made a loaf of bread before, this could be the gateway bread to lead you into the wonderful world of yeasty things.

If you've made plenty of breads, this recipe could be the one you keep in the back of your mind for the times you want something that doesn't require a lot of thought and very little of your time.

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I've seen this type of bread sold as a Farmhouse Loaf, so if you want to name it when you serve it, that would be an appropriate moniker. This bread is simple, unfussy, and rustic, but it's also very tasty. And it proves that bread doesn't have to be difficult or intimidating.

One key to making a good loaf of bread is developing the gluten which forms the network that holds in the lovely bubbles that allow the bread to rise. Gluten develops as you knead, but it also develops over time, which is why no-knead bread works. This bread straddles those two worlds, with the gluten developing without much labor, but it also allows you to feel the dough and work with it a little bit, rather than emphasizing the hands-off philosophy of the no-knead method.

If you're enjoying the kneading process, you can knead a little longer. It's not going to hurt anything. If you're not that interested in kneading, you can do the minimum required to mix and shape and it will still work just fine.

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While many bread recipes specify bread flour, this one asks for all purpose flour, because it's more likely to be in everyone's pantry. If you have bread flour, feel free to use it, if you prefer. If you don't have a loaf pan, this bread would bake nicely as a free-form loaf on a sheet pan as well. See? No fancy equipment required at all.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

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Store and/or access information on a device. Use limited data to select advertising. Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. Use profiles to select personalised content. Measure advertising performance. Measure content performance. Understand audiences through statistics or combinations of data from different sources. Develop and improve services. Use limited data to select content.Max Bernstein is a baker, cook, and educator, who studied bread baking at the French Culinary Institute in New York City, and has cooked lots of other things at lots of other places.

Hi everyone, and welcome to the bread-baking club. Think of this as a safe space, committed to talking about—and demystifying—your breads and doughs. It's a vast world with a whole lot of potential for experimentation, but the root of the problem is this: Yeast, mysterious and giving, seems to scare the crap out of people.

To end! (Please don't stop reading. I had to, just this once.) But in all seriousness, why should it be so scary? People started making bread a long time ago, before computers, bicycles, and shrink-wrapping existed. Our grandparents knew how to make it, and theirs too. Bread is one of humanity's oldest crafted foods, after all, and making great bread for yourself isn't just possible, it's often relaxing and delicious...plus it just so happens to keep your apartment nice and toasty come wintertime.*

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Our goal is to break down some of the basics of the techniques, chemistry, and superstition behind great bread, and make the whole idea of getting your hands in some dough a little less intimidating. This column isn't about baking the

I want to start with a look at the four major stages of bread baking that we're going to be working with throughout this series:

These pillars are going to be our template, and as we work through bread formulas together, they're all going to fit roughly into this framework, or we're going to demand to see their hall-passes. Along the way, we're going to talk about some of the vocabulary bakers use to talk to each other in the wee hours of the morning. WTF is a bread formula and who-the-sh*t is proofing? You'll know the ins and outs soon enough.

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And speaking of formulas, our first formula is going to be our workhorse: a tasty, crusty, airy, middle-of-the-road loaf that's so versatile you can shove seeds into it or make it into a rye. This bread is delicious as-is, and it'll be a great starting point for trying out your own ideas, making pan loaves or hearth loaves, French toast, bread crumbs, garlic bread, or a classic PB&J.

The Workhorse loaf is white bread done plain and simple, with no frills. The following, four-ingredient formula yields two crusty hearth loaves with a nice, open crumb. It uses all white flour, and only calls for commercial yeast...for now. We'll get into the weird stuff in later posts.

A formula? Is it the same as a recipe? Almost.

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