Do you dream of having a fresh loaf of bread at home? Do you wish your kitchen smelled of fresh-baked bread and jam? Are you in search of something that doesn’t have a lot of unnecessary and impossible-to-pronounce ingredients?
Take control with these super simple bread recipes. They’ll have you baking bread like a professional baker but without all of that professional knowledge or training required.
Let’s get started.
#1 Getting started
Ingredients:
3 cups of flour
11 ounces of water
2 to 3 tablespoons of warm water at around 95°F
2 teaspoons of salt
1½ teaspoons of dry yeast
#1 Getting started directions
Stir the yeast and warm water together. Make sure the water is warm, not hot or cold. Cold water will not activate the yeast. Hot water will kill the yeast. Once you have the temperature worked out, everything else is a breeze.
Let your yeast and water mixture sit for around 15 minutes.
Mix the flour and salt separately and then combine them with the yeast water.
Knead the dough until it is smooth.
Let the dough sit in a warm place until it has doubled in size (about half an hour).
Roll it out, fold it up, and then let it sit for another thirty minutes or so to rise a second time.
Now you have a dough that can be used in a variety of bread recipes. Click next to see what it can become.
#2 Simple sandwich bread
Ingredients:
bread dough
¼ cup of butter
#2 Simple sandwich bread directions
Take your dough, gently roll it out, and knead softened butter into it until the dough is smooth.
Cover the dough and place it in a warm place to rise for half an hour.
Bake for 30-35 minutes at 350 °F until golden brown.
#3 Braided loaf
Ingredients:
bread dough
1 egg
2 tablespoons of milk
#3 Braided loaf directions
Divide your dough into four sections.
Roll each section into a strand and flatten it a little.
Create a cross braid by starting with placing two strands vertically and then two horizontally on the surface.
Braid the strands together until they create a loaf.
Brush the loaf with egg.
Bake at 425°F for 25 minutes.
#4 Vanilla star bread
Ingredients:
bread dough
6 tablespoons of sugar
12 ounces of milk
1 vanilla bean
2½ tablespoons of vanilla pudding powder
#4 Vanilla star bread directions
Prepare the vanilla pudding.
Roll the dough into two circles.
Spread the pudding on one circle and then place the other circle of dough over that.
Slice the circle like a cake into eight equal triangles.
Cut a line down the center of each triangle.
Slide the tip of each triangle through the cut slots to create a flower.
Sprinkle sugar on top.
Bake at 425°F for 25 minutes.
#5 Double braid bread
Ingredients:
bread dough
1 egg
Salt
You will also need:
2 glasses of different sizes
#5 Double braid bread directions
Flour your surface and roll out the dough.
Use the two glasses to cut out rings by cutting out dough with the larger one and then cutting out the center of that with the smaller one.
Flour the rings, so they don’t stick.
Braid them together by pulling each loop through the previous one.
Brush your creation with egg.
Sprinkle coarse salt on top.
Bake for 20 minutes at 450°F.
#6 Rose bread
Ingredients:
bread dough
1 slice of butter
1 egg
1 tablespoon powdered sugar
#6 Rose bread directions
Roll out the dough.
Use a glass that is about 3 inches wide to cut out circles.
Put three circles in a row, slightly overlapping, and roll them up together to create a rose. Repeat that with the rest of the circles.
Cut each rose in half to create two roses.
Place the roses next to each other, pointing up in a baking dish until they cover the surface.
Brush with egg.
Bake for 25 minutes at 425°F.
Let the bread cool, and then sprinkle with powdered sugar.
#7 Cinnamon orange swirls
Ingredients:
bread dough
1 to 2 eggs
12 tablespoons of cinnamon-sugar mixture
1 orange
icing
#7 Cinnamon orange swirls directions
Divide the dough into four portions, roll each, and shape them into rectangles.
Brush the dough with egg.
Sprinkle sugar and orange zest (finely grated orange peel) on top.
Roll up each piece of dough.
Slice open each piece the long way and then braid the strands. Fold the ends together.
Coat the rolls with egg again.
Bake at 425°F for 20 minutes.
Let it cool, and then drizzle icing on top.
#8 Woven basket loaf
Ingredients:
bread dough
#8 Woven basket loaf directions
Take 2/3rds of the dough, roll it into a ball, cover it, and let it sit for thirty minutes.
Take the other third, roll it out, and press a clean oven grate over it to create lines.
Cut the dough along those created lines.
Take those strips and place them over the larger ball of dough.
Weave the strips into a basket weave (under and then over).
Bake at 450°F for 20 minutes. Reduce the temperature to 400°F and bake for 15 more minutes until the bread is golden brown.
#9 Bread wreaths
Ingredients:
bread dough
#9 Bread wreath directions
Form your dough into a ball.
Cover the dough ball and let it sit for twenty minutes.
Make a hole in the center of the dough and place an oven-safe bowl in it.
Use scissors to cut the edges of the dough and pinch and shape the cut ends to create a fan effect.
Bake for 20 minutes at 425°F.
#10 Four ingredient baguettes
Ingredients:
3 3/4 cups of flour
½ an ounce of yeast
12 ounces of warm water
#10 Four ingredient baguettes directions
Mix half the flour, four teaspoons of yeast, and 12 ounces of water.
Place the dough in a bowl, cover it, and let it sit for four hours.
Crumble the remaining ingredients into the dough.
Knead the dough and then set it aside covered to rise for another hour.
Divide the dough into three pieces and roll each one into the shape of a baguette.
Slide along the top diagonally with a knife.
Bake at 430°F for approximately 20 minutes.
#11 Dough for a larger loaf
Ingredients:
1 cup room temperature milk
¾ cups warm waters
½ teaspoon of sugar
1½ ounces of fresh yeast
2 teaspoons of salt
3 tablespoons of vegetable oil
6¼ cups of flour
#11 Dough for a larger loaf directions
Mix the milk and water.
Stir in the sugar and yeast.
Wait ten minutes, and then add the salt, oil, and flour.
Knead until the dough is smooth.
Cover the bowl and place it in the refrigerator for two hours.
#12 Tread bread
Ingredients:
large bread dough
#12 Tread bread directions
Shape the dough into a ball and flatten it slightly.
Run clean and unwaxed floss over the top to create the effect, then run scissors all the way across the bread to break the line of the floss markings.
Bake at 475°F for the first 15 minutes and then reduce the temperature t0 350°F for another 30 minutes.
#13 Leaf bread
Ingredients:
large loaf dough
#13 Leaf bread directions
Shape the dough into a ball.
Use a rolling pin to roll half out from the center.
Press the edges of the rolled-out dough surface with the side of a glass.
Fold the rolled half up to the unrolled half.
Use a knife to cut leaf veins into the outside of the dough.
Bake at 475°F for the first 15 minutes and then reduce the temperature t0 350°F for another 30 minutes.
#14 Maze bread
Ingredients:
large bread dough
#14 Maze bread directions
Shape the dough into a ball and flatten it slightly.
Secure two forks together with a rubber band, coat them in flour and use them to pull the dough upward in multiple places, creating a pattern.
Bake at 475°F for the first 15 minutes and then reduce the temperature to 350°F for another 30 minutes.
#15 Checkered loaf
Ingredients:
large bread dough
#15 Checkered loaf directions
Shape the dough into an oval ball and flatten it slightly.
Dust the loaf with flour and set it aside for half an hour.
Use a knife to cut the crisscross checkered design.
Bake at 475°F for the first 15 minutes and then reduce the temperature t0 350°F for another 30 minutes.
#16 Spiral bread
Ingredients:
large loaf dough
#16 Spiral bread directions
Shape the dough into a ball and flatten it slightly.
Use a pizza cutter to create the spiral by starting from the center and working your way out.
Bake at 475°F for the first 15 minutes and then reduce the temperature t0 350°F for another 30 minutes.
#17 Bowtie biscuits
Ingredients:
large bread dough
#17 Bowtie biscuit directions
Roll out the dough and use a glass to cut 3-inch circles.
Fold two circles down and press them together, turning them a little outwards.
Take a third circle, roll it to create a strip, and use it to tie together the other two layers.
Bake at 475°F for the first 10 minutes and then reduce the temperature t0 350°F for another 10-15 minutes.
#18 Web bread
Ingredients:
large bread dough
#18 Web bread directions
Shape the dough into a ball and flatten it slightly.
Dust a spider skimmer with flour and press it gently into the top of the loaf to leave indents.
Bake at 475°F for the first 15 minutes and then reduce the temperature t0 350°F for another 30 minutes.
#19 Flower bread
Ingredients:
large bread dough
#19 Flower bread directions
Roll out the dough and cut it into 1-inch wide and approximately 8-inch-long strips.
Make partial cuts along the edges and then roll the strip up to create a flower.
Bake at 475°F for the first 10 minutes and then reduce the temperature t0 350°F for another 10-15 minutes.
#20 Stuffed diamonds
Ingredients:
large bread dough
1 cup of apple sauce
1 apple
1 teaspoon of cinnamon
#20 Stuffed diamond directions
Mix the apple sauce, cinnamon, and diced apple.
Roll out your dough and cut it into four sections.
Slice the edges of each section to create a fringe.
Fill the middle of each section with two to three spoons of the apple mixture.
Wrap the fringes over the mixture.
Bake at 475°F for the first 10 minutes and then reduce the temperature to 350°F for another 15 minutes.
#21 Rose roll
Ingredients:
large bread dough
#21 Rose roll directions
Roll out the dough and cut 5-inch circles out of it.
Make four evenly placed incisions around the edges of each circle.
Place a small ball of dough in the center and then fold up your four newly created petals.
Bake at 475°F for the first 15 minutes and then reduce the temperature to 350°F for another 20 minutes.
#22 Bread roll wreath
Ingredients:
large bread dough
#22 Bread roll wreath directions
Roll out the dough and cut a 10-inch circle.
Cut an X into the middle and then repeat that to create eight cuts going outwards.
Place dough balls evenly around the edges. Wrap the cut triangles around them.
Bake at 475°F for the first 15 minutes and then reduce the temperature t0 350°F for another 30 minutes.
#23 Star bread
Ingredients:
large bread dough
#23 Star bread directions
Roll out the dough and cut seven circles using a glass.
Cut each circle in half. Roll those halves up to become like flowers.
Assemble the flower shapes together on a pan.
Bake at 475°F for the first 15 minutes and then reduce the temperature t0 350°F for another 20 minutes.
#24 Japanese milk bread
You can find the directions here.
#25 Chocolate croissants
You can find the recipe here.
#26 Butternut squash rolls
You can find it here.
#27 Sweet leopard bread
You can find it here.
#28 No yeast sandwich bread
Check out the recipe here.
#29 No knead sourdough
You can find the recipe here.
#30 No knead bread
You can find the recipe here.
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