Artisan & Everyday Bread Recipes

A soft, enriched sandwich bread loaded with sharp cheddar and pickled jalapeños. Perfect for sandwiches, toast, and the best grilled cheese you'll ever make.

Brown butter banana bread with rich caramel notes and a tender crumb. Bake it as a loaf, standard muffins, or bakery-style Texas muffins in about 80 minutes.

Deep, fudgy chocolate banana bread with cocoa, espresso, and chips. Tender crumb, brownie-like flavor, ready in about 80 minutes.

Golden, buttery breadsticks with a soft, tender crumb, perfect for dunking, sharing, and savoring straight from the oven.

Soft multigrain sandwich bread from a seven grain cereal soaker, honey, and milk. Two 9 by 5 loaves, beginner friendly, no separate grain shopping list.

A genuine no-knead loaf that goes from mixing bowl to table in about 2 hours. Great crust, good crumb, and zero kneading required.

A yeasted einkorn bread for bakers who want ancient grain flavor without the sourdough commitment. Built for whole fresh-milled einkorn with optional spelt blend and traditional dough conditioners.

A soft, enriched sandwich loaf at 100% fresh-milled hard white wheat. Hard white has nearly the protein of hard red with none of the bitterness, which makes it the grain to reach for when the people at your table say they do not like whole wheat bread.

A stunning gluten-free artisan boule with a crackling crust and open crumb, baked in a Dutch oven. Beginner-friendly, no kneading required.

A tender, sliceable gluten-free sandwich bread using psyllium husk for structure. Better than store-bought, and you'll know exactly what's in it.

A beginner-friendly artisan loaf using instant yeast. Same coil fold structure, same cold proof, same baking method as the sourdough version — without the starter.

A dark, wet gingerbread loaf built on bloomed spices, fresh and ground ginger, and hot coffee. Better on day two.

Gingerbread cutouts that hold every edge. A little dark rye for depth, no baking soda, and you roll before you chill.

Toasted white and black sesame, ground flaxseed, and a slight hydration bump transform the Market Day White into something worth selling.

A high-protein gluten-free loaf made with almond flour and cottage cheese. Sliceable, satisfying, and loaded with 12g protein per slice.

Buttery homemade garlic bread with fresh garlic, parsley, and Parmesan. Crispy outside, soft inside. Ready in 20 minutes. Freezer-friendly.

Soft, golden sandwich bread made with fresh-milled khorasan and spelt. A 100% whole grain loaf with honey and butter that slices clean and toasts well.

Kid-friendly bread recipe mixed entirely in a zip-top bag. No mixer, no mess. Perfect for classrooms, scout troops, and first-time bakers ages 8-13.

Kid-friendly soft pretzel recipe with a baking soda bath science lesson. No mixer needed. Perfect for classrooms, scout troops, and family baking.

Pillowy garlic knots drenched in herb butter, quick enough for a weeknight, impressive enough for company.

Classic Southern buttermilk biscuits with frozen grated butter and a fold-and-turn technique for tall, flaky, pull-apart layers every time.

Soft Tiger Bread with the classic crackly Dutch Crunch top. Make it as a loaf or sandwich rolls. The crunch is all in the rice flour paste.

White whole wheat flour comes from white wheat berries instead of red, giving you a milder, slightly sweeter flavor while keeping all the fiber and…

A wholemeal spelt sandwich bread for bakers whose spelt loaves keep going flat, dense, or gummy. The base formula is 70% whole spelt with 30% bread flour, and a 100% spelt adaptation is included. Works with bagged wholemeal spelt or fresh-milled spelt berries.

When you don't have time for overnight ferments, this fast ciabatta delivers. Wet dough, paddle attachment, and aggressive yeast get you bakery-quality bread in under 2 hours. The secret? Trust the wet dough, use the paddle (not the dough hook), and let steam do the heavy lifting for that incredible crust.

A soft milk bread rolled with filling, cut, stacked, and accordion-folded so every slice pulls apart in sheets. Pick your filling.

Teff, sorghum, and millet come together in a Dutch oven boule that bakes like a real artisan loaf — crusty, chewy, and packed with whole grain flavor.

A crusty, golden loaf with a soft, slightly open crumb and the kind of balanced wheat flavor that makes you want to eat half of it before it cools. This…

Classic French baguette with crisp crust, open crumb, and overnight flavor development. A gold-standard artisan bread recipe for home bakers.

These are the bagels you've been dreaming about: shiny crust, dense chewy interior, and that unmistakable malt sweetness. This yeasted version comes together faster than sourdough while still delivering authentic New York flavor through an overnight cold retard. Perfect for weekend baking or meal prep.

Master the art of French baguettes with this classic poolish recipe. 75% hydration dough creates thin, shattering crust and open, irregular crumb with mild sweetness.

Soft, golden pretzels with a perfectly chewy crust and pillowy interior, baked fresh and brushed with butter.

A soft, sturdy white mini Pullman loaf built for Durban-style bunny chow, hot curry, freezing, thawing, and small-batch production.

A soft enriched sandwich loaf with butter, egg, and milk, finished with three diagonal sesame stripes. Bakes top-off for a golden crown, scales for a Pullman.

Same-day multigrain pan loaf built on a hot soaker of steel-cut oats, polenta, millet, and flax. One 9 by 5 loaf, no preferment needed.

A 40% fresh-milled rye deli loaf with caraway and molasses. Forty percent is the number where rye tastes unmistakably like rye and still holds a structure you can slice thin. Full rye is a different discipline entirely, and this is the loaf that gets you there.

A 100% whole hard red wheat country loaf built for fresh-milled flour. Hard red is the strongest of the bread wheats and the grain most people buy first, which makes it the right place to learn what fresh flour actually does differently.

This updated recipe delivers two beautiful loaves with an 80% hydration dough that's handled like sourdough but uses commercial yeast. Cold retard builds flavor while the Dutch oven creates that bakery-quality crust. Perfect for beginners ready to level up.

A pull-apart star bread with a spanakopita-inspired filling of wilted spinach, creamy feta, and stretchy mozzarella. Easier than it looks.

Classic chewy New York bagel dough folded with sharp cheddar and fresh jalapeño for a spicy, savory breakfast bagel.

Two rye doughs laminated into the swirled loaf you know from the deli counter. Dark gets color from cocoa, molasses, and caraway. Ready in about 4 hours.

Egg-enriched, honey-boiled Montreal-style bagels with a denser chew and sweeter crust than New York bagels.

Most French bread recipes promise bakery results in 90 minutes. They lie. Not about the time, but about the flavor. Real French bread gets its character from fermentation, and fermentation takes time. This recipe bridges the gap between 'throw it together fast' and 'spend your whole weekend on baguettes.' You'll mix a simple poolish before bed, wake up to a bubbling preferment, and pull golden loaves from your oven by lunch.

An 80% hydration poolish-based companion to the poppy seed sourdough loaf. Built for the Saturday Bake-Along, two paths to the same oven.

This bread combines the irresistible aroma of roasted garlic, fresh rosemary, and aged Parmesan into a golden, crusty loaf. Available in both yeasted and…

A classic Italian ciabatta built on a poolish. High hydration, minimal handling, and an open honeycomb crumb that'll make you fall in love with bread all over again.

Rustic multigrain boule at 78% hydration with an overnight poolish, a hot cracked wheat soaker, and a cold seed soaker. Baked in a Dutch oven.

Soft, tender sandwich bread with complex flavor from an overnight pre-ferment. Slices clean for sandwiches and toast. Freezes well.

A crusty, sculptured Easter bunny bread shaped from a single boule — no extra dough needed. Cold overnight proof makes shaping easy.

Soft multigrain sandwich bread using a scald of ground cereal and flour for a pillowy crumb. One 9 by 5 loaf, no grit, no dense crumb.

Overnight poolish bánh mì rolls at 63% hydration with white rice flour for a shattering crust and cottony crumb. Six 144g rolls.

Soft, tender whole wheat sandwich bread with a tight, even crumb ideal for sandwiches. Choose standard or Tangzhong method for extended freshness.

An overnight poolish gives this yeasted pretzel loaf the flavor depth of a long ferment. Boiled in baking soda water and finished with butter and Maldon salt.

This is the foundational yeast water bread recipe from The Yeast Water Method course. Simple ingredients, straightforward process, incredible results.