12 Delicious King Arthur Flour Bread Recipes Collection

So, you’ve got a bag of King Arthur Flour and a hankering for homemade bread. Whether you’re a seasoned baker or just starting out, these 12 recipes are pure comfort. From crusty loaves to soft dinner rolls, each one is a winner. Let’s get baking!

Classic Country White Bread

Few things are as comforting as the smell of freshly baked bread. This classic country white bread, made with King Arthur Flour, yields a soft crumb perfect for sandwiches. Follow these steps for a foolproof loaf.

Serving: 1 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• All-purpose flour – 3 cups
• Active dry yeast – 2 ¼ tsp
• Salt – 1 ½ tsp
• Sugar – 2 tbsp
• Warm water (110°F) – 1 cup
• Unsalted butter – 2 tbsp, softened

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 2 ¼ tsp active dry yeast, 1 ½ tsp salt, and 2 tbsp sugar.
2. Heat 1 cup water to 110°F (use a thermometer to be precise). Add the warm water and 2 tbsp softened unsalted butter to the dry ingredients.
3. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
4. Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding flour only as needed to prevent sticking, until the dough is smooth and elastic.
5. Shape the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 hour.
6. Punch down the dough to release air. Turn it out onto a clean surface, shape into a loaf, and place seam-side down in a greased 9×5-inch loaf pan.
7. Cover loosely with plastic wrap and let rise until the dough domes about 1 inch above the rim, about 45 minutes.
8. Meanwhile, preheat your oven to 375°F.
9. Bake the bread for 30–35 minutes, until deep golden brown and the internal temperature reaches 190°F on an instant-read thermometer.
10. Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing.

Once cooled, slice it thick and enjoy with butter or use for your favorite sandwich. The texture is tender yet sturdy, and the flavor is simply wholesome. This bread also makes fantastic toast the next day.

No-Knead Artisan Boule

Dive into the world of artisan bread with this no-knead boule that requires only four ingredients and time. The long, slow fermentation develops a tangy flavor and a perfectly crisp crust. Even a beginner can achieve bakery results at home.

Serving: 1 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• King Arthur All-Purpose Flour – 3 cups
• Water (warm, 110°F) – 1½ cups
• Instant yeast – ¼ tsp
• Salt – 1½ tsp

Instructions

1. In a large bowl, whisk together the King Arthur All-Purpose Flour, instant yeast, and salt.
2. Add the warm water and stir with a wooden spoon until a shaggy, dry-looking dough forms. Tip: It's okay if it seems dry; the long fermentation will hydrate it.
3. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours, until the surface is covered with bubbles and the dough has doubled in size.
4. Lightly flour a work surface. Turn the dough out and fold it over itself a few times to deflate and shape. Tip: Wet your hands to keep the dough from sticking.
5. Shape the dough into a round boule by tucking the edges underneath. Place it seam-side down on a parchment-lined surface, cover with a towel, and let rise for 2 hours.
6. Thirty minutes before the rise ends, place a Dutch oven (with lid) in your oven and preheat to 450°F.
7. Carefully remove the hot Dutch oven. Lift the parchment paper with the dough into the pot. Cover and bake for 30 minutes.
8. Remove the lid and continue baking for 15 minutes, until the crust is deep golden brown. Tip: For an extra-crisp crust, spritz a little water into the oven when you remove the lid.
9. Transfer the bread to a wire rack and cool completely before slicing, at least 1 hour.

On the outside, you'll get a shatteringly crisp crust, while inside the crumb is open and chewy with a subtle tang from the long fermentation. This loaf is incredibly versatile—serve it alongside soups, use it for bruschetta, or simply enjoy it warm with butter. One of my favorite ways to enjoy it is toasted, topped with ricotta and honey.

Whole Wheat Honey Oat Sandwich Loaf

Yearning for a soft yet hearty sandwich bread? This Whole Wheat Honey Oat Loaf, made with King Arthur whole wheat flour, delivers a tender crumb with a subtle honey sweetness and a pleasant oat texture throughout.

Serving: 1 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Dough

• King Arthur Whole Wheat Flour – 2 cups
• Bread Flour – 1 cup
• Rolled Oats – ½ cup
• Active Dry Yeast – 2 ¼ tsp (1 packet)
• Salt – 1 ½ tsp
• Honey – ¼ cup
• Warm Water (110-115°F) – 1 cup
• Warm Milk (110-115°F) – ¼ cup
• Unsalted Butter, softened – 2 tbsp

Instructions

1. In a large bowl, whisk together whole wheat flour, bread flour, rolled oats, yeast, and salt. Tip: Always whisk dry ingredients to evenly distribute the yeast and salt.
2. In a separate small bowl, stir together honey, warm water, and warm milk until honey dissolves. Tip: Use a thermometer to ensure liquid temperature is 110-115°F—too hot kills yeast, too cold slows it.
3. Pour the honey liquid into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
4. Add the softened butter and knead the dough in the bowl for about 8 minutes, or until the butter is fully incorporated and the dough is smooth and slightly tacky. Tip: To avoid over-flouring, lightly oil your hands instead of adding extra flour.
5. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until doubled in size, about 1 hour. Tip: Create a warm environment by placing the bowl in an oven with the light on.
6. Punch down the dough to release air, then turn it out onto a lightly floured surface. Shape into a rectangle by pressing into a 9×12-inch oval, then roll tightly from the short end, pinching the seam closed.
7. Place the shaped loaf seam-side down into a greased 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise again until the dough crowns about 1 inch above the rim, about 45 minutes.
8. Preheat the oven to 350°F. Bake the loaf on the middle rack for 35 minutes, until golden brown and the internal temperature reaches 190°F. If the top browns too quickly, tent with foil after 20 minutes.
9. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before slicing—at least 1 hour. Tip: Slicing warm bread can result in a gummy texture; patience ensures clean slices.

With its tender crumb and subtle sweetness from honey, this loaf holds up beautifully for sandwiches or shines simply toasted with butter. The rolled oats add a gentle chew and nutty flavor, making every slice a comforting, wholesome treat.

Sourdough Pain de Campagne

A crusty, tangy sourdough Pain de Campagne is the quintessential artisan loaf, and with a few key techniques, you can bake it at home. This long-fermented bread uses a fed starter for deep flavor and a steamy oven for a crackling crust.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 40 minutes

Ingredients

For the dough

• Bread flour – 3 cups
• Water – 1¼ cups
• Active sourdough starter – ½ cup
• Salt – 1½ tsp

Instructions

1. In a large bowl, combine 3 cups bread flour and 1¼ cups water. Mix until no dry flour remains, then let rest for 30 minutes (autolyse).
2. Add ½ cup active sourdough starter and 1½ tsp salt. Fold and squeeze the dough until fully incorporated.
3. Perform a series of stretch and folds every 30 minutes for 2 hours: wet your hands, grab one side of the dough, lift it up and fold over the opposite side, then rotate the bowl 90° and repeat.
4. Cover the bowl and let the dough bulk ferment at warm room temperature (75°F) for 4-5 hours, or until nearly doubled in volume.
5. Turn the dough out onto a lightly floured surface. Shape into a round boule by folding the edges into the center and flipping it over, then gently cupping and rotating to tighten the surface.
6. Place the dough seam-side up into a floured proofing basket. Cover and refrigerate overnight (8-12 hours).
7. Place a Dutch oven in the oven and preheat to 500°F for at least 30 minutes.
8. Carefully turn the cold dough out onto a piece of parchment paper. Score the top with a sharp blade or knife in a pattern of your choice.
9. Slide the parchment with the dough into the hot Dutch oven, cover with the lid, and bake for 20 minutes.
10. Remove the lid and continue baking for an additional 20 minutes, until the crust is deep golden brown.
11. Transfer the loaf to a wire rack and let cool completely, at least 1 hour, before slicing.

Zestful with a crackling crust, this Pain de Campagne offers a tangy crumb perfect for butter or jam. The long, cold proof deepens the flavor while the steam from the Dutch oven creates that signature artisan crackle. Slice thick and toast for a breakfast treat or serve alongside a hearty soup.

Olive and Rosemary Focaccia

Nothing beats the aroma of freshly baked focaccia perfumed with rosemary and studded with briny olives. This foolproof recipe uses King Arthur all-purpose flour for a sturdy yet airy crumb, and a generous amount of olive oil guarantees that irresistible golden crust. Follow these steps to create a bakery-worthy loaf in your own kitchen.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Focaccia

• King Arthur all-purpose flour – 4 cups
• Salt – 2 teaspoons
• Instant yeast – 1 packet (2 1/4 teaspoons)
• Warm water (110°F) – 1 1/2 cups
• Olive oil – 1/4 cup, plus more for drizzling
• Pitted Kalamata olives, roughly chopped – 1/2 cup
• Fresh rosemary, chopped – 2 tablespoons
• Flaky sea salt – for topping

Instructions

1. In a large bowl, whisk together 4 cups flour, 2 teaspoons salt, and 1 packet instant yeast.
2. Add 1 1/2 cups warm water (110°F) and 1/4 cup olive oil; stir with a wooden spoon until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic. (Tip: If the dough sticks, add flour 1 tablespoon at a time.)
4. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
5. Gently deflate the dough and transfer to a well-oiled 9×13-inch baking pan. Press dough to edges; if it resists, let rest 10 minutes then continue.
6. Dimple the dough all over with your fingertips, then drizzle with 2 tablespoons olive oil. (Tip: Dimpling holds the oil and creates those classic focaccia pockets.)
7. Scatter 1/2 cup chopped olives and 2 tablespoons rosemary over the top, pressing them slightly into the dough.
8. Sprinkle flaky sea salt to taste, cover loosely with plastic, and let rise 30 minutes. Meanwhile, preheat oven to 425°F.
9. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. (Tip: Rotate pan halfway through for even browning.)
10. Let cool in pan for 5 minutes, then transfer to a wire rack. Drizzle with additional olive oil before serving.

Crusty on the outside and pillow-soft within, this focaccia is a celebration of simple ingredients. Slice it for sandwiches, tear it for dipping in balsamic vinegar, or enjoy it warm alongside a bowl of soup.

Cinnamon Swirl Coffee Cake Loaf

This cinnamon swirl coffee cake loaf is a tender, enriched bread that's perfect for breakfast or brunch. The swirled cinnamon-sugar filling adds a sweet, buttery crunch, while the soft dough bakes into a golden beauty. Follow these steps to create a homemade loaf that fills your kitchen with warming aromas.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

• All-purpose flour – 2 ½ cups
• Granulated sugar – ¼ cup
• Unsalted butter – ¼ cup, softened
• Egg – 1 large
• Milk – ¾ cup, warm (110°F)
• Active dry yeast – 1 packet (2 ¼ tsp)
• Salt – ½ tsp
• Brown sugar – ½ cup
• Ground cinnamon – 2 tsp
• Unsalted butter – 2 tbsp, melted

Instructions

1. In a small bowl, dissolve the active dry yeast in the warm milk and let sit for 5 minutes until frothy; if it doesn't foam, the yeast is dead and you need to start over.
2. In a large mixing bowl, combine 2 cups of flour, granulated sugar, and salt. Add the softened butter and cut it in with a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. Add the egg and the yeast mixture to the flour mixture. Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a floured surface.
4. Knead the dough for about 8 minutes, adding the remaining ½ cup of flour a little at a time as needed, until the dough is smooth and elastic; it should spring back when lightly pressed.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
6. While the dough rises, mix the brown sugar and cinnamon in a small bowl for the filling; set aside.
7. Punch down the risen dough and roll it out on a floured surface into a 12×8-inch rectangle, about ¼-inch thick. Brush the melted butter evenly over the entire surface.
8. Sprinkle the cinnamon-sugar mixture over the butter, leaving a ½-inch border along one long edge. Starting from the opposite long edge, tightly roll the dough into a log, pinch the seam to seal.
9. Place the log seam-side down in a greased 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise for 30 minutes, until puffy and nearly doubled.
10. Preheat the oven to 350°F. Bake the loaf for 35 minutes, until deep golden brown and an instant-read thermometer inserted into the center reads 190°F; if the top browns too quickly, tent with foil after 25 minutes.
11. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing; cutting into a warm loaf will cause the swirl to fall apart, so be patient.

Enjoy this loaf sliced and lightly toasted with a pat of butter, or serve it plain with a cup of coffee. Its tender crumb and cinnamon swirl make every bite irresistible. For a special treat, drizzle a simple glaze of powdered sugar and milk over the top.

Soft Bavarian Pretzels

Dive into the world of homemade soft pretzels with this foolproof recipe. Using King Arthur all-purpose flour ensures a sturdy yet tender crumb, while a quick boiling bath in baking soda water gives that iconic chewy crust. Perfect for pairing with your favorite beer.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

• All-purpose flour – 2 ¾ cups (330g)
• Warm water (110°F) – 1 cup (240ml)
• Sugar – 1 tablespoon
• Salt – 1 teaspoon
• Active dry yeast – 1 packet (2 ¼ teaspoons)
• Baking soda – ⅓ cup (75g) for boiling bath
• Coarse salt – for topping

Instructions

1. In a small bowl, combine warm water (110°F), sugar, and active dry yeast. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together all-purpose flour and salt.
3. Pour the yeast mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Tip: The dough should be slightly tacky but not sticky – add flour sparingly.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly spray with non-stick spray.
7. Bring a large pot of water (about 8 cups) to a boil, then add baking soda. The water will foam; stir until dissolved.
8. Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a 24-inch rope. Form into a U-shape, cross the ends over twice, then press onto the bottom curve to form a pretzel shape. Tip: Keep remaining dough covered with a towel while shaping others to prevent drying.
9. One at a time, gently lower each pretzel into the boiling baking soda water for 30 seconds. Use a slotted spatula to remove, letting excess water drip off. Place on prepared baking sheets, spacing 2 inches apart. Tip: Boiling longer creates a thicker, darker crust – 30 seconds is ideal for chewy yet tender.
10. Sprinkle each pretzel generously with coarse salt while still wet.
11. Bake for 12-15 minutes, rotating pans halfway through, until deep golden brown. Let cool on wire racks for 5 minutes before serving.

Serve these soft Bavarian pretzels warm with a cold beer, tangy mustard, or melted cheese. The deep golden crust gives way to a tender, chewy interior with just the right saltiness. They're best enjoyed within an hour of baking, but you can reheat them in a 350°F oven for crispness.

Rich Brioche Loaf

There's nothing quite like the satisfaction of baking a homemade brioche loaf from scratch. This Rich Brioche Loaf uses King Arthur bread flour and an enriched butter-egg dough to create a tender, decadent bread perfect for breakfast or French toast.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

• King Arthur bread flour – 2 1/2 cups
• Granulated sugar – 1/4 cup
• Instant yeast – 2 1/4 tsp
• Salt – 1 tsp
• Large eggs – 3
• Whole milk – 1/4 cup
• Unsalted butter – 1/2 cup

Instructions

1. In a large bowl, whisk together 2 1/2 cups King Arthur bread flour, 1/4 cup sugar, 2 1/4 tsp instant yeast, and 1 tsp salt.
2. In a separate small bowl, combine 3 large eggs and 1/4 cup warm milk; whisk until blended.
3. Pour the egg mixture into the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for about 8 minutes until smooth and elastic.
5. Gradually knead in 1/2 cup softened unsalted butter, 1 tablespoon at a time, fully incorporating each addition before adding the next. (Tip: This will make the dough very soft and sticky; resist adding more flour.)
6. Continue kneading for another 5 minutes until the dough is silky and passes the windowpane test.
7. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
8. Punch down the dough, turn it out onto a lightly floured surface, and shape it into a loaf.
9. Place the loaf in a greased 9×5-inch loaf pan, cover loosely with oiled plastic wrap, and let rise until it crowns about 1 inch above the rim, about 45 minutes to 1 hour. (Tip: For a golden crust, brush the top with an egg wash of 1 egg beaten with 1 tbsp water before baking.)
10. Preheat the oven to 375°F during the last 15 minutes of the second rise.
11. Bake the brioche for 35-40 minutes until deep golden brown and the internal temperature reaches 190°F. (Tip: If the top browns too quickly, tent loosely with foil after 20 minutes.)
12. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Don't be intimidated by the lengthy process – the result is a buttery, cloud-soft loaf with a delicate crumb. Slice it thick and toast it for breakfast, or use it for the best French toast you've ever had.

Gluten-Free Sandwich Bread

Venturing into gluten-free baking can feel daunting, but this yeasted sandwich bread uses King Arthur's blend for a soft, sliceable crumb. With a few key techniques, you'll pull a tall, golden loaf from the oven that even gluten-eaters will love.

Serving: 1 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the dough

• King Arthur Gluten-Free All-Purpose Flour – 2 ½ cups
• Instant yeast – 1 packet (2 ¼ tsp)
• Granulated sugar – 2 tbsp
• Salt – 1 tsp
• Warm water (110°F) – 1 cup
• Eggs – 3 large, room temperature
• Olive oil or melted butter – ¼ cup
• Apple cider vinegar – 1 tsp

Instructions

1. In a large bowl, whisk together the flour, yeast, sugar, and salt until evenly combined.
2. In a separate medium bowl, whisk the warm water, eggs, oil, and vinegar until smooth. Tip: Use an instant-read thermometer to confirm water is exactly 110°F—too hot kills yeast, too cold slows rise.
3. Pour the wet mixture into the dry ingredients and stir with a sturdy spatula until fully incorporated. The dough will be very thick and sticky—do not overmix; just combine until no dry streaks remain.
4. Transfer the dough to a greased 8×4-inch loaf pan. Use a wet spatula to spread it evenly into corners and smooth the top. Tip: Wetting the spatula prevents sticking and gives a neat surface.
5. Cover the pan loosely with lightly greased plastic wrap or a damp towel. Let rise in a warm, draft-free place until the dough reaches the top of the pan and feels puffy, about 50–60 minutes. Tip: For faster rise, place the pan in an off oven with a bowl of hot water underneath.
6. Preheat the oven to 350°F. Bake the risen loaf for 45–50 minutes until deep golden brown and the internal temperature reaches 200–205°F. Tip: If the top browns too quickly, tent loosely with foil after 30 minutes.
7. Remove the bread from the oven, let rest in the pan for 5 minutes, then transfer to a wire rack to cool completely—at least 1 hour—before slicing. Slicing warm may cause gummy texture.

More than just a staple, this loaf toasts beautifully and holds up for sandwiches without crumbling. For a savory twist, brush the top with garlic butter after baking. The soft, tender crumb will make you forget it's gluten-free.

Cheddar Scallion Beer Bread

Perhaps the easiest bread you'll ever bake, this no-yeast beer bread is packed with sharp cheddar and fresh scallions. It comes together in minutes with just a stir, no kneading required.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

• King Arthur all-purpose flour – 3 cups
• sugar – 3 tbsp
• baking powder – 1 tbsp
• salt – 1 tsp
• sharp cheddar cheese – 1 cup shredded
• scallions – 1/2 cup sliced
• beer – 12 oz
• unsalted butter – 4 tbsp melted

Instructions

1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan or a 10-inch cast iron skillet with butter or nonstick spray.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined and no lumps remain.
3. Stir in the shredded cheddar cheese and sliced scallions, making sure they're well distributed.
4. Pour the beer into the dry ingredients and stir with a wooden spoon just until the flour is moistened. (Tip: Avoid overmixing, or the bread will become dense and tough.)
5. Scrape the thick batter into the prepared pan or skillet and spread it evenly to the edges.
6. Pour the melted butter evenly over the top of the batter. (Tip: This butter bath creates a wonderfully crisp, golden crust.)
7. Bake for 45 to 50 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean. (Tip: If the top browns too quickly, tent loosely with foil halfway through.)
8. Let the bread cool in the pan for 10 minutes, then turn it out onto a wire rack to cool slightly before slicing.

Fresh from the oven, this bread boasts a crackly, buttery crust and a tender, cheesy crumb dotted with savory scallions. For a fantastic meal, serve it warm with a bowl of chili or slathered with softened butter and a pinch of flaky salt.

Multigrain Seeded Batard

Here's a hearty multigrain seeded batard that brings together the nutty richness of King Arthur whole grain flours with a crunchy seeded crust. Perfect for hearth-baking, this loaf delivers a satisfying chew and deep flavor.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

• White whole wheat flour – 1 cup
• Bread flour – 1 cup
• Multigrain blend – ½ cup
• Instant yeast – 1 tsp
• Salt – 1½ tsp
• Warm water (100°F) – 1¼ cups
• Honey – 1 tbsp
• Mixed seeds (sesame, poppy, sunflower) – 3 tbsp

Instructions

1. In a large bowl, whisk together the white whole wheat flour, bread flour, multigrain blend, instant yeast, and salt until evenly combined.
2. Add the warm water and honey to the dry ingredients. Stir with a wooden spoon until a shaggy dough forms; it should be slightly sticky but hold together. Tip: Use water at 100°F—too hot kills yeast, too cool slows rise.
3. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. The dough should spring back when poked. If it's too sticky, add a tablespoon of bread flour at a time.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1–1½ hours until doubled in size. Tip: A damp cloth prevents a dry skin from forming.
5. Gently deflate the dough and turn it out onto a floured surface. Shape it into a batard: flatten into a rectangle, fold the long sides to the center, then roll from the short end, pinching the seam.
6. Place the shaped loaf seam-side down on a piece of parchment. Brush the top and sides with water, then generously roll in the mixed seeds to coat completely.
7. Transfer the seeded loaf (still on parchment) to a baking sheet or a couche. Cover loosely with a damp cloth and let rise for 45 minutes until puffy but not doubled.
8. Preheat your oven to 425°F with a baking stone or inverted baking sheet inside. Place a cast-iron pan on the bottom rack for steam. Tip: Steam helps create a crispy, crackly crust.
9. Just before baking, use a lame or sharp knife to score the top with 3–4 diagonal slashes about ½ inch deep. This directs the bread's expansion.
10. Slide the loaf (on parchment) onto the hot stone. Pour ½ cup hot water into the steam pan, then quickly close the oven door. Bake for 35–40 minutes until deep golden brown and the internal temperature reaches 200°F.
11. Transfer the batard to a wire rack and let cool completely for at least 1 hour before slicing. This sets the crumb structure.

Once baked, the crust crackles under your knife and the crumb is tender with a nutty aroma. Serve slices warm with butter or as a base for open-faced sandwiches. The seeded crust adds a delightful crunch and extra nutrition.

Garlic Parmesan Dinner Rolls

Making homemade dinner rolls from scratch is easier than you think, and these garlic parmesan rolls are the perfect side for any meal. With a soft, enriched dough brushed with garlic-parmesan butter, they'll become a family favorite.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

Dough

• King Arthur all-purpose flour – 3 ½ cups
• Granulated sugar – 2 tablespoons
• Instant yeast – 2 ¼ teaspoons
• Salt – 1 ½ teaspoons
• Warm water (110°F) – 1 cup
• Whole milk – ¼ cup
• Unsalted butter, softened – 3 tablespoons
• Large egg – 1

Topping

• Unsalted butter, melted – 3 tablespoons
• Minced garlic – 2 cloves
• Grated Parmesan cheese – ¼ cup
• Fresh parsley, chopped – 1 tablespoon

Instructions

1. In a large bowl, whisk together flour, sugar, yeast, and salt.
2. In a separate measuring cup, combine warm water and milk; pour into dry ingredients.
3. Add softened butter and egg; stir until a shaggy dough forms. Tip: Use a dough scraper to incorporate all the flour from the sides.
4. Transfer dough to a lightly floured surface; knead for 8 minutes until smooth and elastic.
5. Place dough in a greased bowl; cover and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough; divide into 12 equal pieces (about 60g each).
7. Shape each piece into a smooth ball; arrange in a greased 9×13-inch baking dish.
8. Cover and let rise again for 30 minutes until puffy.
9. Preheat oven to 375°F.
10. For the topping: In a small bowl, combine melted butter, minced garlic, Parmesan, and parsley.
11. Brush the butter mixture over the risen rolls evenly. Tip: Use a pastry brush for even coverage.
12. Bake for 18-20 minutes until golden brown on top and internal temperature reaches 190°F. Tip: If the rolls brown too quickly, tent with foil halfway through.
13. Remove from oven; brush with any remaining garlic butter.
14. Serve warm.

Once baked, these rolls boast a pillowy soft interior with a flavorful, savory crust. They're irresistible slathered with extra butter or used to soak up pasta sauce. Enjoy them fresh from the oven for the best experience.

Conclusion

From classic sandwich loaves to tangy sourdough, this collection has something for every baker. I hope you find a new favorite—happy baking and don’t forget to share your top pick in the comments and pin this for later!