16 Simple Easy Bread Recipes for Beginners Delicious

Ever dreamed of pulling a warm, freshly baked loaf of bread out of your oven but thought it was too complicated? Think again! Our roundup of 16 Simple Easy Bread Recipes for Beginners is here to turn that dream into reality. From fluffy dinner rolls to crusty artisan loaves, these foolproof recipes promise delicious results with minimal fuss. Ready to start your baking adventure? Let’s get mixing!

Homemade White Bread

Kneading the dough for homemade white bread feels like a quiet conversation with the past, a simple act that connects us to countless kitchens before ours. There’s something deeply comforting about the process, from the first mix of flour to the final golden loaf cooling on the rack.

Ingredients

• 4 cups of all-purpose flour, plus a little extra for dusting
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 1 packet (2 1/4 teaspoons) of active dry yeast
• 1 1/2 cups of warm water (about 110°F)
• 2 tablespoons of unsalted butter, melted, plus a bit more for greasing the bowl

Instructions

1. In a large bowl, whisk together the flour, sugar, salt, and yeast.
2. Pour in the warm water and melted butter, stirring until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, add a sprinkle more flour, but don’t overdo it.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down the dough, then shape it into a loaf and place it in a greased 9×5 inch loaf pan. Tip: For an even rise, make sure the dough is snug but not too tight in the pan.
6. Cover and let rise again for 30 minutes, until it’s just peeking over the edge of the pan.
7. Preheat your oven to 375°F and bake the bread for 30-35 minutes, until the top is golden and the bottom sounds hollow when tapped. Tip: If the top starts browning too quickly, tent it with foil.
8. Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Cooling on the rack, the bread releases a whisper of steam, its crust crisp and its interior tender. Sliced thick and slathered with butter, it’s a humble masterpiece that turns any meal into a moment.

No-Knead Bread

Whispering the secrets of simplicity into the heart of home baking, no-knead bread stands as a testament to the beauty of patience and minimal effort. It’s the kind of recipe that feels like a quiet morning, where time stretches gently and the oven’s warmth fills the kitchen with promises of crusty, golden loaves.

Ingredients

• 3 cups of all-purpose flour, plus a little extra for dusting
• A generous pinch of salt
• A quarter teaspoon of instant yeast
• 1 and a half cups of water, just a splash more if needed

Instructions

1. In a large bowl, whisk together the flour, salt, and yeast until they’re just like old friends meeting.
2. Pour in the water and stir with a wooden spoon until you’ve got a shaggy dough that’s sticky but holding together. Tip: If it feels too dry, add that extra splash of water.
3. Cover the bowl with plastic wrap and let it sit at room temperature for about 18 hours. The dough will bubble and rise, teaching you the virtue of waiting.
4. Heat your oven to 450°F and place a 6 to 8-quart heavy covered pot (like a Dutch oven) inside as it heats, for about 30 minutes.
5. While the oven heats, turn the dough onto a lightly floured surface and shape it into a ball. Let it rest covered with the plastic wrap for another 30 minutes.
6. Carefully remove the hot pot from the oven, drop the dough in, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for another 15 to 20 minutes until the crust is a deep golden brown. Tip: The sound of the crust cracking as it cools is the bread’s way of singing.
7. Let the bread cool on a wire rack for at least an hour before slicing. Tip: Resisting the urge to cut it early rewards you with the perfect texture.

Crunchy on the outside, tender and airy within, this bread carries the subtle sweetness of fermented flour. Serve it thickly sliced with a smear of butter melting into its warm crevices, or alongside a hearty stew for dipping.

Whole Wheat Bread

Under the soft glow of the kitchen light, there’s something deeply comforting about the process of making whole wheat bread. It’s a simple act that connects us to the earth, to tradition, and to the quiet moments before the day begins.

Ingredients

• 3 cups of whole wheat flour, plus a little extra for dusting
• 1 cup of warm water (about 110°F, just cozy to the touch)
• 2 tablespoons of honey, for a whisper of sweetness
• 1 packet (or 2 1/4 teaspoons) of active dry yeast
• A splash of olive oil, to keep things tender
• 1 teaspoon of salt, to balance the flavors

Instructions

1. In a large bowl, whisk together the warm water and honey until the honey dissolves. Sprinkle the yeast over the top and let it sit for about 5 minutes, until it’s frothy and smells like bread rising.
2. Stir in the olive oil and salt, then gradually add the whole wheat flour, mixing until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. If the dough sticks to your hands, a light dusting of flour can help, but don’t overdo it—too much flour makes tough bread.
4. Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rise in a warm spot for about 1 hour, or until it’s doubled in size.
5. Punch down the dough to release the air, then shape it into a loaf. Place it in a greased loaf pan, cover it again, and let it rise for another 30 minutes.
6. Preheat your oven to 375°F. Bake the bread for about 30 minutes, until it’s golden brown and sounds hollow when tapped on the bottom.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This patience rewards you with the perfect slice.

Zesty with the tang of whole grains and sweetened just right, this bread has a hearty texture that’s perfect for toasting. Try it thickly sliced with a smear of almond butter and a drizzle of honey for a breakfast that feels like a hug.

Banana Bread

Kindly, as the morning light filters through the kitchen window, there’s nothing quite like the comforting aroma of banana bread wafting through the air. It’s a simple pleasure, a tender loaf that carries the sweetness of ripe bananas and the warmth of cinnamon, perfect for those quiet moments of reflection or sharing with a dear friend.

Ingredients

• 3 ripe bananas, the spottier, the better
• 1/3 cup melted butter, just enough to coat the bowl
• 1/2 cup sugar, because life’s sweet enough
• 1 egg, beaten, to bring it all together
• 1 tsp vanilla extract, a dash for aroma
• 1 tsp baking soda, the lift in every bite
• A pinch of salt, to balance the sweetness
• 1 1/2 cups all-purpose flour, the foundation
• A handful of walnuts, for that crunch

Instructions

1. Preheat your oven to 350°F (175°C), and grease a 4×8 inch loaf pan. A little butter or a spritz of cooking spray does the trick.
2. In a large bowl, mash the ripe bananas with a fork until smooth. Tip: The riper the bananas, the sweeter your bread will be.
3. Stir in the melted butter, sugar, beaten egg, and vanilla extract. Mix until just combined.
4. Sprinkle the baking soda and salt over the mixture, then gently fold in the flour. Tip: Don’t overmix; a few lumps are perfectly fine.
5. Fold in the walnuts, if using, for that extra texture and flavor.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Ovens vary, so start checking at 50 minutes.
8. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

This banana bread emerges with a golden crust, tender crumb, and pockets of walnut crunch. The flavor deepens over time, making it even more delightful the next day. Try it toasted with a smear of almond butter for a twist on the classic.

Zucchini Bread

Comfort comes in many forms, and today, it’s found in the humble zucchini bread, a loaf that carries the warmth of summer in every slice. This recipe is a gentle nod to those quiet afternoons when the kitchen becomes a sanctuary, and baking feels like a slow, loving ritual.

Ingredients

• 2 cups of grated zucchini, squeezed dry
• 3/4 cup of granulated sugar
• 1/2 cup of packed brown sugar
• a splash of vanilla extract
• 2 large eggs
• 1/2 cup of vegetable oil
• 1 1/2 cups of all-purpose flour
• a couple of teaspoons of cinnamon
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• a pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the grated zucchini, granulated sugar, brown sugar, vanilla extract, eggs, and vegetable oil until well combined.
3. In another bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to a dense loaf, so fold gently.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at the 50-minute mark to prevent overbaking.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: This patience ensures the bread sets properly and slices neatly.

Kindly note how the bread carries a moist crumb, speckled with green, and a spice-kissed aroma that fills the room. Serve it with a dollop of whipped cream or a smear of cream cheese for a delightful twist.

Pumpkin Bread

Venturing into the kitchen on a quiet afternoon, there’s something deeply comforting about the idea of baking pumpkin bread. The warmth of the oven, the spicy aroma filling the air, it’s like wrapping yourself in a cozy blanket made of flavors.

Ingredients

• 1 and 3/4 cups of all-purpose flour
• 1 cup of sugar, because we all need a little sweetness
• 1/2 cup of vegetable oil, or a generous glug if you’re feeling intuitive
• 2 large eggs, at room temperature to keep things smooth
• 1 cup of pumpkin puree, the star of the show
• 1/4 cup of water, just a splash to bring it all together
• 1 tsp of baking soda, for that perfect rise
• 1/2 tsp of salt, to balance the sweetness
• 1 tsp of cinnamon, because it’s not pumpkin bread without it
• 1/2 tsp of nutmeg, for a hint of warmth
• 1/2 tsp of cloves, to add depth

Instructions

1. Preheat your oven to 350°F (175°C). This ensures a cozy environment for your bread to bake evenly.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Tip: Sifting the flour can prevent lumps for a smoother batter.
3. In another bowl, beat the eggs lightly before adding the pumpkin puree, vegetable oil, and water. Mix until just combined. Tip: Overmixing can lead to dense bread, so gentle does it.
4. Gradually fold the wet ingredients into the dry ingredients, stirring until there are no dry spots left. The batter will be thick, but that’s exactly what we want.
5. Pour the batter into a greased 9×5 inch loaf pan, smoothing the top with a spatula. Tip: Lining the pan with parchment paper can make removal a breeze.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. The wait is the hardest part, but the aroma will keep you company.
7. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This patience ensures the bread sets perfectly.

Yielded from the oven, this pumpkin bread is moist with a tender crumb, spiced just right to highlight the pumpkin’s natural sweetness. Try slicing it thick and toasting lightly, with a smear of cream cheese for an indulgent twist.

Cornbread

Under the soft glow of the kitchen light, there’s something deeply comforting about the golden hue of cornbread, its edges crisped to perfection, waiting to be pulled apart and savored. It’s a humble dish, yet it carries the warmth of home and the simplicity of ingredients that speak volumes.

Ingredients

• 1 cup of cornmeal, the kind that whispers of summer fields
• 1 cup of all-purpose flour, sifted with care
• 1/4 cup of sugar, just enough to sweeten the deal
• 1 tbsp of baking powder, for that perfect rise
• A pinch of salt, to balance the sweetness
• 1 cup of milk, whole for richness
• 1/4 cup of melted butter, because everything’s better with butter
• 1 large egg, lightly beaten to bring it all together

Instructions

1. Preheat your oven to 400°F (200°C), letting it warm up like a sunny morning.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until they’re as blended as old friends.
3. Pour in the milk, melted butter, and beaten egg, stirring just until the mixture comes together—overmixing is the enemy of tender cornbread.
4. Tip: For an extra tender crumb, let the batter sit for 10 minutes before baking; it gives the cornmeal time to soak up the liquids.
5. Pour the batter into a greased 8-inch square baking pan, smoothing the top with a spatula.
6. Bake for 20-25 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
7. Tip: If you love a crispy edge, bake in a cast-iron skillet preheated with the oven.
8. Let the cornbread cool in the pan for 5 minutes, then transfer to a wire rack to avoid soggy bottoms.
9. Tip: Serve warm with a drizzle of honey or a pat of butter melting into its crevices for an indulgent treat.

Zesty with a hint of sweetness, this cornbread crumbles just right, offering a texture that’s both moist and slightly gritty, a testament to its cornmeal heart. Try it alongside a bowl of chili or toasted for breakfast with a smear of jam, and watch how it transforms the meal.

French Baguette

Now, as the evening light fades, there’s something deeply comforting about the simplicity of a French baguette. Its crisp crust and airy interior speak of tradition and the joy of baking with just a few humble ingredients.

Ingredients

• 4 cups of all-purpose flour, because that’s what we always have on hand
• 1 1/2 cups of warm water, just enough to wake up the yeast
• a teaspoon of salt, for that little bit of magic it does to the flavor
• a packet of active dry yeast, to make our dough rise and shine
• a splash of olive oil, for greasing the bowl and keeping the dough happy

Instructions

1. In a large bowl, whisk together the flour and salt, creating a little mountain with a well in the center.
2. Dissolve the yeast in the warm water and let it sit for about 5 minutes, until it’s frothy and smells like bread’s best friend.
3. Pour the yeast mixture into the well of the flour mountain, and gently stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, a bit more flour can help, but don’t overdo it.
5. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
6. Punch down the dough and divide it into two equal pieces. Roll each into a long, thin log, about 16 inches long.
7. Place the logs on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes. Tip: For extra crispiness, slash the tops with a sharp knife before the final rise.
8. Preheat your oven to 450°F and place a small pan of water on the bottom rack to create steam.
9. Bake the baguettes for 20-25 minutes, until they’re golden brown and sound hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.

Zesty and golden, these baguettes are a testament to the beauty of simplicity. Serve them warm, with a smear of butter melting into the crevices, or alongside a hearty stew for dipping. The contrast between the crunchy exterior and the soft, chewy inside is nothing short of magical.

Garlic Bread

Wandering through the kitchen on a quiet evening, the thought of garlic bread comes to mind—its golden crust and aromatic allure promising comfort in every bite.

Ingredients

• A loaf of crusty French bread, about 12 inches long
• 1/2 cup of unsalted butter, softened
• 4 cloves of garlic, minced
• A splash of olive oil
• A couple of tablespoons of fresh parsley, finely chopped
• A pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for toasting perfection.
2. Slice the French bread in half lengthwise, creating two long halves. Tip: For even toasting, ensure your slices are uniform.
3. In a small bowl, mix the softened butter, minced garlic, olive oil, chopped parsley, and a pinch of salt until well combined. Tip: Letting the butter sit at room temperature for a bit makes mixing easier.
4. Spread the garlic butter mixture evenly over the cut sides of the bread. Tip: Don’t skimp on the edges for maximum flavor in every bite.
5. Place the bread on a baking sheet, buttered side up, and bake for about 10 minutes, or until the edges are golden and crispy.
6. For a final touch, broil for 1-2 minutes to achieve a beautifully bubbly and slightly charred top. Keep a close eye to prevent burning.

Unbelievably simple yet irresistibly delicious, this garlic bread boasts a crispy exterior with a soft, buttery center. Serve it alongside a hearty pasta dish or tear into it straight from the oven for a truly indulgent experience.

Cheese Bread

Sometimes, the simplest things bring the most comfort, like the warm, inviting aroma of cheese bread baking in the oven. It’s a humble dish that feels like a hug, perfect for those quiet moments when you need a little warmth.

Ingredients

• 2 cups of all-purpose flour
• 1 tablespoon of baking powder
• a pinch of salt
• 1 cup of shredded cheddar cheese
• 1 cup of milk
• a splash of olive oil
• a couple of eggs

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with a splash of olive oil.
2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt until well combined.
3. Add 1 cup of shredded cheddar cheese to the dry ingredients and mix gently to distribute the cheese evenly.
4. In another bowl, beat a couple of eggs with 1 cup of milk until smooth.
5. Pour the wet ingredients into the dry ingredients and stir just until the mixture comes together; overmixing can make the bread tough.
6. Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Perfectly golden on the outside and tender within, this cheese bread is a delightful balance of savory and comforting. Try serving it warm with a dollop of butter or alongside a bowl of soup for a cozy meal.

Olive Bread

Today feels like the perfect day to share something warm and comforting, a recipe that feels like a hug in the form of bread. Olive bread, with its rustic charm and savory depth, is just that—a simple pleasure that brings a touch of the Mediterranean to your kitchen.

Ingredients

• 3 cups of all-purpose flour, plus a little extra for dusting
• 1 cup of warm water (about 110°F, just right to wake up the yeast)
• 2 tbsp of olive oil, plus a splash more for greasing the bowl
• 1 tsp of salt, because every bread needs its backbone
• 1 packet (or 2 1/4 tsp) of active dry yeast, the magic behind the rise
• A generous handful of pitted olives, roughly chopped for those bursts of flavor

Instructions

1. In a large bowl, whisk together the flour and salt, creating a little mountain with a well in the center.
2. Dissolve the yeast in the warm water, letting it sit for about 5 minutes until it’s frothy and alive.
3. Pour the yeast mixture and olive oil into the well of the flour, then stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, a bit more flour on your fingers does the trick.
5. Grease a clean bowl with a splash of olive oil, place the dough inside, and cover with a damp towel. Let it rise in a warm spot for 1 hour, or until it doubles in size.
6. Punch down the dough to release the air, then knead in the chopped olives until they’re evenly distributed.
7. Shape the dough into a round loaf, place it on a parchment-lined baking sheet, and let it rise again for 30 minutes. Tip: For a golden crust, brush the top with a little olive oil before baking.
8. Preheat your oven to 375°F and bake the bread for 25-30 minutes, until it’s golden and sounds hollow when tapped on the bottom.
9. Let the bread cool on a wire rack for at least 10 minutes before slicing. Tip: Resist the urge to cut it right away—this wait ensures the crumb sets perfectly.

Hearty and fragrant, this olive bread has a tender crumb speckled with briny olives, perfect alongside a bowl of soup or simply torn and shared with good company. For an extra touch, serve it with a small dish of olive oil and balsamic vinegar for dipping, turning each bite into a little celebration.

Rye Bread

Kneading the dough for rye bread feels like a quiet conversation with the past, each fold a whisper of tradition and warmth. This recipe, with its deep flavors and hearty texture, is a comforting embrace on any day.

Ingredients

• 2 cups of rye flour, for that unmistakable earthy base
• 1 cup of all-purpose flour, to lighten the texture just a touch
• A tablespoon of caraway seeds, because they’re rye’s best friend
• A teaspoon of salt, to balance the flavors
• A tablespoon of molasses, for a hint of sweetness and color
• A packet of active dry yeast, to bring it all to life
• A cup and a half of warm water (about 110°F), to wake the yeast gently
• A splash of olive oil, for the bowl and your hands

Instructions

1. In a large bowl, whisk together the rye flour, all-purpose flour, caraway seeds, and salt.
2. In a small bowl, dissolve the molasses in the warm water, then sprinkle the yeast on top. Let it sit for about 5 minutes until it’s frothy—this means your yeast is alive and ready.
3. Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. If it sticks, a little more flour or a splash of olive oil on your hands can help.
5. Place the dough in an oiled bowl, cover with a damp towel, and let it rise in a warm spot for about an hour, or until it’s doubled in size.
6. Punch down the dough, shape it into a loaf, and place it on a parchment-lined baking sheet. Let it rise again for another 30 minutes.
7. Preheat your oven to 375°F. Bake the bread for about 35 minutes, until it’s deep brown and sounds hollow when tapped on the bottom.
8. Let it cool on a wire rack before slicing—this patience rewards you with the perfect texture.

Dark and dense with a chewy crust, this rye bread carries the warmth of molasses and the sharpness of caraway. Try it thickly sliced with sharp cheddar or a smear of apple butter for a simple, satisfying treat.

Sourdough Bread Starter Recipe

Just like the quiet morning light that fills the kitchen, creating a sourdough starter is a gentle, nurturing process. It’s about blending simplicity with patience, letting time and nature do their magic.

Ingredients

• a cup of whole wheat flour
• a cup of all-purpose flour
• a couple of cups of lukewarm water (about 75°F)
• a splash of honey (optional, for a hint of sweetness)

Instructions

1. In a large glass bowl, mix together the whole wheat flour and all-purpose flour.
2. Gradually add the lukewarm water, stirring until the mixture resembles a thick pancake batter. Tip: Use a wooden spoon to avoid reacting with the mixture.
3. If using, stir in the honey until fully incorporated.
4. Cover the bowl loosely with a clean kitchen towel and let it sit at room temperature (around 70°F) for 24 hours. Tip: Find a cozy spot away from direct sunlight.
5. After 24 hours, check for small bubbles on the surface, a sign fermentation has begun. Stir the mixture once.
6. Discard half of the starter, then feed it with another cup of all-purpose flour and a cup of lukewarm water. Stir well.
7. Repeat the feeding process every 24 hours for the next 5 days, or until the starter doubles in size within 6 hours of feeding. Tip: A rubber band around the jar can mark growth progress.

The texture should be bubbly and elastic, with a tangy aroma that hints at the depth of flavor to come. Try using it in pancakes for a delightful twist on breakfast.

Beer Bread

Perhaps there’s no simpler joy than the aroma of beer bread wafting through the kitchen, its golden crust promising a tender, flavorful bite. This recipe, with its humble beginnings and satisfying end, is a testament to the beauty of baking with beer.

Ingredients

• 3 cups of all-purpose flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 1/4 cup of sugar
• 12 ounces of your favorite beer, a splash more if needed
• 1/4 cup of melted butter

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×5 inch loaf pan lightly.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
3. Pour in the beer and stir just until the dry ingredients are moistened; the batter will be lumpy, and that’s perfectly fine.
4. Tip: Overmixing can lead to tough bread, so stir with a gentle hand.
5. Transfer the batter to the prepared loaf pan and drizzle the melted butter evenly over the top.
6. Bake for about 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Tip: For an extra crispy crust, broil the bread for the last 2-3 minutes, watching closely to prevent burning.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Tip: This bread is best enjoyed warm, with a smear of butter or a drizzle of honey for a touch of sweetness.

Lightly crisp on the outside and wonderfully soft inside, this beer bread carries the subtle flavors of your chosen brew. Try serving it alongside a hearty stew or toasting slices for a rustic breakfast with jam.

Flatbread

How quietly the evening settles in, the perfect time to knead dough between your fingers, to create something simple yet profoundly satisfying. Flatbread, with its humble beginnings and versatile nature, invites us to slow down and savor the process as much as the result.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• A pinch of salt, just to whisper its presence
• 3/4 cup of warm water, not too hot to the touch
• A splash of olive oil, for that golden kiss
• A couple of tablespoons of yogurt, to tenderize the dough

Instructions

1. In a large bowl, whisk together the flour and salt, creating a little well in the center for the wet ingredients.
2. Pour the warm water, olive oil, and yogurt into the well. Mix with a fork until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it’s smooth and elastic. Tip: If the dough sticks to your hands, a bit more flour can be your friend.
4. Cover the dough with a damp cloth and let it rest for 30 minutes. This patience rewards you with a more pliable dough.
5. Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a thin circle, about 1/8 inch thick. Tip: Don’t worry about perfect circles; rustic shapes have charm.
6. Heat a dry skillet over medium-high heat. Cook each flatbread for about 2 minutes on each side, until puffed and golden brown spots appear. Tip: Keep an eye on the heat; too high, and they’ll burn before cooking through.

Mmm, the flatbreads emerge warm, with a slight chew and a tender crumb, perfect for tearing and sharing. Drizzle them with honey for a sweet contrast, or pile high with your favorite toppings for a meal that feels like a hug.

Brioche Bread

Brioche bread, with its golden crust and tender, buttery crumb, feels like a warm hug on a quiet morning. It’s the kind of bake that fills the kitchen with a comforting aroma, inviting you to slow down and savor the moment.

Ingredients

• 4 cups of all-purpose flour, plus a little extra for dusting
• 1/3 cup of granulated sugar, because life’s sweet
• 1 tablespoon of active dry yeast, to make magic happen
• 1 teaspoon of salt, to balance the sweetness
• 4 large eggs, at room temperature for a smoother dough
• 1/2 cup of whole milk, warmed just enough to wake the yeast
• 1 cup of unsalted butter, softened, because butter makes everything better
• A splash of vanilla extract, for that whisper of flavor

Instructions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt. This is where your brioche begins.
2. Add the eggs one at a time, mixing well after each addition. The dough will start to come together, sticky but promising.
3. Slowly pour in the warm milk and vanilla extract, mixing until the dough is smooth. Patience here pays off in texture.
4. Cut the softened butter into small pieces and gradually knead into the dough. It’ll feel like a lot, but trust the process.
5. Transfer the dough to a floured surface and knead for about 10 minutes, until it’s silky and elastic. This is your workout for the day.
6. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for 1 to 2 hours, until doubled in size. Time works its magic.
7. Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for another hour, until puffy.
8. Preheat your oven to 350°F (175°C). Bake the brioche for 30 to 35 minutes, until the top is a deep golden brown and sounds hollow when tapped.
9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Resist the urge to slice it hot—it’s worth the wait.

Cooled brioche has a feather-light texture and a rich, buttery flavor that’s subtly sweet. Try toasting a slice and spreading it with jam for a simple yet indulgent treat, or use it as the base for an unforgettable French toast.

Conclusion

Outstanding! This roundup of 16 simple, easy bread recipes is perfect for beginners eager to bake delicious homemade bread. Each recipe promises to bring warmth and joy to your kitchen. We invite you to try them, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy baking!