Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
Table of Contents
- 1 Classic Peasant Bread
- 2 Classic Peasant Bread
- 3 Cornmeal Peasant Bread
- 4 Cornmeal Peasant Bread
- 5 Thyme Dinner Rolls
- 6 Thyme Dinner Rolls
- 7 Everything Bagel Bread
- 8 Everything Bagel Bread
- 9 Whole Wheat Peasant Bread
- 10 Whole Wheat Peasant Bread
- 11 Artisan Country Loaf
- 12 Artisan Country Loaf
- 13 No-Knead Ciabatta Bread
- 14 No-Knead Ciabatta Bread
- 15 Dutch Oven No-Knead
- 16 Dutch Oven No-Knead
- 17 Onion Rosemary Focaccia
- 18 Onion Rosemary Focaccia
- 19 Rustic Garlic Loaf
- 20 Rustic Garlic Loaf
- 21 Herb-Infused Rustic Bread
- 22 Herb-Infused Rustic Bread
- 23 Olive Rustic Bread
- 24 Olive Rustic Bread
- 25 Seeded Artisan Loaf
- 26 Seeded Artisan Loaf
- 27 Spelt Wheat Bread
- 28 Spelt Wheat Bread
- 29 Kamut Artisan Bread
- 30 Kamut Artisan Bread
- 31 Sesame Seed Bread
- 32 Sesame Seed Bread
- 33 Dukkah Crusted Loaf
- 34 Dukkah Crusted Loaf
- 35 Rustic Potato Bread
- 36 Rustic Potato Bread
- 37 Walnut Cranberry Bread
- 38 Walnut Cranberry Bread
- 39 Cheesy Herb Pull-Apart
- 40 Cheesy Herb Pull-Apart
Classic Peasant Bread
Cozyla Digital Calendar+ 15.6'' Touch Wall Planner
Check PriceThis is the bread that will make you feel like a baking superstar, even if you’ve never made bread before in your life. It’s incredibly forgiving, requires no kneading, and uses just four basic ingredients you probably already have in your pantry. The secret is in the long, slow rise that develops amazing flavor while you go about your day—no fancy techniques or equipment needed.
What I love most about this recipe is how it fills your house with that irresistible bakery smell and produces two beautiful, crusty loaves with a tender, airy crumb inside. It’s perfect for feeding a crowd, and one loaf always seems to disappear before dinner even hits the table. Fair warning: your family might never let you buy store-bought bread again!
Ingredients
Method
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
- Add flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Cover bowl with plastic wrap and let rise at room temperature for 2 hours until doubled in size.
- Grease two 1-quart oven-safe bowls with butter. Divide dough in half and place each half into a prepared bowl. Let rise for 30 minutes.
- Preheat oven to 425°F. Brush tops of loaves with melted butter.
- Bake for 15 minutes, then reduce heat to 375°F and bake for an additional 30 minutes until golden brown and bread sounds hollow when tapped.
- Remove from bowls and cool on a wire rack for at least 10 minutes before slicing.
Cornmeal Peasant Bread
If you’ve mastered the classic peasant bread (or even if you haven’t!), this cornmeal variation adds a wonderful rustic texture and subtle sweetness that takes things up a notch. The cornmeal creates these little pockets of golden goodness throughout the loaf and gives the crust an extra-satisfying crunch. It’s particularly amazing served warm with butter and honey, or alongside a big pot of chili on a cold evening.
The beauty of this recipe is that it follows the same easy no-knead method as traditional peasant bread, so you’re not adding any extra work to your day. The cornmeal just gets mixed right in with the flour, and it does its magic during that hands-off rising time. I like to make this version when I want something that feels a little more special but still keeps things wonderfully simple.
Ingredients
Method
- In a large bowl, whisk together warm water, yeast, and honey. Let stand for 5 minutes until mixture is foamy.
- Add flour, 1 cup cornmeal, and salt to the yeast mixture. Stir with a wooden spoon until well combined and a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2 hours until doubled.
- Grease two 1-quart oven-safe bowls with butter and dust with the remaining cornmeal. Divide dough between the two bowls and let rise for 30 minutes.
- Preheat oven to 425°F. Brush the tops of the loaves generously with melted butter.
- Bake for 15 minutes at 425°F, then reduce temperature to 375°F and continue baking for 30 more minutes until tops are deep golden brown.
- Turn loaves out onto a cooling rack and let cool for at least 15 minutes before serving.
Thyme Dinner Rolls
These herb-flecked rolls are what Sunday dinners are made of! The fresh thyme adds such an elegant touch, but don’t let that fool you—these are still totally achievable for any home baker. They come out golden and glossy on top with a soft, pillowy interior that practically begs to be torn apart and slathered with butter. I’ve brought these to countless potlucks and they always disappear first.
The dough is surprisingly easy to work with, and there’s something really satisfying about shaping each roll by hand. You can definitely make these ahead and let them do their second rise in the fridge overnight, then just pop them in the oven before dinner. Fresh from the oven, they’re absolute perfection, but they also reheat beautifully the next day if you somehow have leftovers.
Ingredients
Method
- In a large mixing bowl, combine warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy. Add melted butter, egg, and chopped thyme, whisking to combine.
- Add flour and salt to the wet ingredients. Stir until a soft dough forms, then turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
- Punch down dough and divide into 12 equal pieces. Shape each piece into a smooth ball by pulling the edges underneath. Place rolls in a greased 9x13-inch baking dish, spacing them evenly.
- Cover rolls with a towel and let rise for 30-40 minutes until puffy and touching each other.
- Preheat oven to 375°F. Brush rolls with melted butter and bake for 16-18 minutes until golden brown on top.
- Remove from oven and brush with additional butter. Serve warm.
Everything Bagel Bread
If you’re obsessed with everything bagels (and let’s be honest, who isn’t?), you’re going to flip for this bread. It’s got all that garlicky, oniony, sesame-seed goodness baked right into a gorgeous rustic loaf that slices beautifully for sandwiches or toast. The secret is brushing the top with a little egg wash before sprinkling on your everything bagel seasoning—it creates this incredible golden crust that’s absolutely irresistible.
I love making this on Sunday afternoons because my whole kitchen smells like a New York bakery, and the kids actually get excited about sandwiches for school lunches. The dough is super forgiving, so don’t stress if you’re not an expert bread baker. Just give it time to rise, and you’ll have a professional-looking loaf that tastes even better than it looks.
Ingredients
Method
- In a large bowl, combine bread flour, yeast, salt, and sugar.
- Add warm water and olive oil, stirring until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down dough and shape into a round or oval loaf, then place on a parchment-lined baking sheet.
- Cover and let rise for another 30 minutes while preheating oven to 375°F.
- Brush the top of the loaf with beaten egg and generously sprinkle with everything bagel seasoning.
- Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F.
- Cool on a wire rack for at least 20 minutes before slicing.
Whole Wheat Peasant Bread
This is hands-down the easiest rustic bread you’ll ever make, and it’s packed with wholesome whole wheat goodness that makes you feel a little less guilty about slathering it with butter. The texture is wonderfully hearty with a chewy crust, and because it bakes in a covered Dutch oven, you get that amazing artisan bakery quality without any fancy equipment or techniques. It’s called peasant bread for a reason—simple, honest ingredients that come together with minimal fuss.
What I absolutely love about this recipe is that there’s no kneading required. You literally just stir everything together, let it rise, and plop it in the pot. It’s perfect for busy weeknights when you want homemade bread but don’t have time for all the traditional bread-making steps. Plus, it stays fresh for days wrapped in a kitchen towel, though in my house it rarely lasts that long!
Ingredients
Method
- In a large bowl, whisk together whole wheat flour, all-purpose flour, yeast, and salt.
- Add honey and warm water, stirring with a wooden spoon until all flour is incorporated and a sticky dough forms (do not knead).
- Cover bowl tightly with plastic wrap and let rise at room temperature for 1 to 2 hours until doubled in size.
- Preheat oven to 425°F and place a Dutch oven with its lid inside to heat for 30 minutes.
- Carefully remove hot Dutch oven, grease the inside with olive oil, and scrape the risen dough into the pot.
- Cover with lid and bake for 30 minutes, then remove lid and bake an additional 12-15 minutes until deeply golden.
- Remove bread from pot immediately and cool on a wire rack for at least 30 minutes before slicing.
Artisan Country Loaf
This is the bread that will make you feel like a total rockstar in the kitchen. It’s got that gorgeous crackly crust, those beautiful open holes inside, and that deep, complex flavor you only get from a long, slow fermentation. Yes, it takes a bit of planning ahead because the dough needs to rest overnight, but I promise the actual hands-on work is minimal. This is the kind of bread that impresses guests and makes your family think you’ve been secretly attending culinary school.
The trick to getting that perfect crust is baking it in a screaming hot Dutch oven—the trapped steam creates an environment similar to professional bread ovens. Don’t skip the scoring step either; that slash across the top isn’t just pretty, it helps the bread expand properly as it bakes. Once you pull this beauty out of the oven and hear that crust crackling as it cools, you’ll understand why people get so passionate about bread baking.
Ingredients
Method
- In a large bowl, combine bread flour, yeast, and salt, then add cool water and mix until no dry flour remains.
- Cover bowl with plastic wrap and let rest at room temperature for 12-18 hours until surface is bubbly and dough has more than doubled.
- Turn dough out onto a well-floured surface, gently shape into a round by folding edges toward center, then let rest seam-side down for 15 minutes.
- Shape dough into a tight ball by pulling edges underneath, then place seam-side down in a bowl lined with a heavily floured kitchen towel.
- Cover and let rise for 1 1/2 to 2 hours until nearly doubled.
- Place Dutch oven with lid in oven and preheat to 450°F for at least 30 minutes.
- Carefully turn dough out onto a piece of parchment paper, score the top with a sharp knife in one decisive slash, and lower into the hot pot using the parchment.
- Cover and bake for 30 minutes, then uncover and bake 12-15 minutes more until deep golden brown with an internal temperature of 205°F.
- Transfer to a wire rack and cool completely for at least 1 hour before slicing to allow the crumb to set properly.
No-Knead Ciabatta Bread
If you’ve ever been intimidated by ciabatta’s signature open, airy crumb and crispy crust, this no-knead version will change everything. The secret is time, not muscle—a long, slow fermentation does all the work while you sleep, developing those beautiful irregular holes and complex flavor that makes ciabatta so irresistible. The dough is quite wet and sticky, which feels wrong at first but is exactly what creates that light, pillowy interior.
I love making this on lazy weekends when I can let it rise on the counter without watching the clock. The hardest part is resisting the urge to slice into it while it’s still warm—though honestly, I fail at that every single time. Serve it alongside olive oil for dipping, use it for the world’s best sandwiches, or toast thick slices for bruschetta. Your kitchen will smell like an Italian bakery, and no one will believe you didn’t knead the dough for twenty minutes.
Ingredients
Method
- In a large bowl, whisk together the bread flour, yeast, and salt until combined.
- Add the warm water and stir with a wooden spoon until a sticky, shaggy dough forms with no dry flour remaining.
- Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours until the surface is dotted with bubbles and the dough has more than doubled in size.
- Generously flour a work surface and turn the dough out onto it, then dust the top with more flour.
- Gently shape the dough into a rectangle, then cut it in half to form two loaves.
- Transfer each loaf to a parchment-lined baking sheet, cover loosely with a kitchen towel, and let rest for 1 hour.
- Preheat your oven to 425°F and place a metal pan on the bottom rack.
- Just before baking, add 1 cup of hot water to the metal pan to create steam, then immediately place the bread in the oven.
- Bake for 40 to 45 minutes until the ciabatta is deep golden brown and sounds hollow when tapped on the bottom, then cool on a wire rack for at least 30 minutes before slicing.
Dutch Oven No-Knead
This is the recipe that launched a thousand home bakers, and for good reason—it produces a crackling-crisp crust and tender, hole-riddled crumb that rivals any artisan bakery, all with about five minutes of actual hands-on work. The magic happens inside your Dutch oven, which creates a mini steam environment that gives you that professional bakery crust without any fancy equipment. I keep my Dutch oven on the stove just so I remember to make this weekly.
The dough comes together so quickly that you’ll wonder if you forgot something, but trust the process. After the long rise, it’ll look bubbly and alive—that’s exactly what you want. Don’t skip preheating the Dutch oven; that blast of heat when the dough hits the hot pot is what creates the initial rise and crispy bottom. I’ve made this hundreds of times, tweaking the timing to fit my schedule, and it’s forgiving enough to accommodate real life. Make it once, and it’ll become your signature loaf.
Ingredients
Method
- In a large bowl, whisk together the flour, yeast, and salt until evenly distributed.
- Add the warm water and stir with a wooden spoon until a sticky dough forms and no dry flour remains.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours until the dough is bubbly, has doubled in size, and the surface is dotted with bubbles.
- Place a piece of parchment paper on your counter and dust it generously with flour, then turn the dough out onto it.
- With floured hands, gently shape the dough into a round ball, folding the edges underneath, then cover loosely with plastic wrap and let rest for 1 to 2 hours.
- About 30 minutes before the dough is ready, place your Dutch oven with the lid on in the oven and preheat to 450°F.
- Carefully remove the hot Dutch oven, lift the parchment paper with the dough and lower it into the pot, then cover with the lid.
- Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing.
Onion Rosemary Focaccia
Focaccia is the gateway bread for anyone nervous about yeast baking—it’s nearly impossible to mess up, endlessly adaptable, and so delicious that it disappears within minutes of coming out of the oven. This version tops the pillowy, olive oil-drenched dough with caramelized onions and fresh rosemary, creating something that’s equally at home alongside soup, as a sandwich base, or honestly, just torn apart and devoured straight from the pan. The dimpling process is my favorite part—poking your fingers into the dough releases stress and creates little pools for the olive oil to gather.
I make this when I need to bring something impressive to a potluck but don’t want to spend all day in the kitchen. The dough is wetter than typical bread dough, which means it practically spreads itself into the pan with minimal effort. Don’t be shy with the olive oil; it’s what gives focaccia that golden, crispy bottom and rich flavor. The combination of sweet caramelized onions and fragrant rosemary makes your house smell absolutely incredible, and the texture—crispy edges with a soft, airy middle—is pure comfort.
Ingredients
Method
- In a large bowl, combine the flour, yeast, and salt, then add the warm water and 4 tablespoons of olive oil, stirring until a wet, sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 to 2 hours until doubled in size.
- While the dough rises, heat 2 tablespoons of olive oil in a large skillet over medium heat and cook the sliced onions, stirring occasionally, for 15 to 20 minutes until golden and caramelized, then set aside.
- Pour 2 tablespoons of olive oil into a 9x13-inch baking pan and spread it around to coat the bottom and sides.
- Transfer the risen dough to the prepared pan and gently stretch it to fill the pan, using oiled fingers if the dough is sticky.
- Cover the pan loosely with a kitchen towel and let the dough rest for 30 minutes until puffy.
- Preheat your oven to 425°F.
- Using your fingers, dimple the entire surface of the dough, creating deep indentations, then drizzle with 2 more tablespoons of olive oil.
- Scatter the caramelized onions and chopped rosemary evenly over the top, then sprinkle with flaky sea salt.
- Bake for 20 to 25 minutes until the focaccia is golden brown on top and the edges are crispy, then let cool in the pan for 10 minutes before slicing and serving.
Rustic Garlic Loaf
There’s something absolutely magical about the smell of garlic bread baking in your oven, and this rustic version takes it to a whole new level. Unlike those buttery garlic breads you might be used to, this loaf has garlic baked right into the dough, creating pockets of sweet, roasted flavor throughout. The crust develops these beautiful golden-brown spots where the garlic caramelizes, and honestly, it’s hard not to tear into it the moment it comes out of the oven.
I love making this bread on busy weeknights because it pairs perfectly with just about any soup or pasta dish, and the kids actually get excited about dinner when they smell it baking. The dough is forgiving enough that even if you’re newer to bread-making, you’ll get gorgeous results. Just don’t skip the resting time – that’s when all the magic happens and the garlic really infuses into every bite.
Ingredients
Method
- In a large bowl, combine warm water, yeast, and sugar, and let stand for 5 minutes until foamy.
- Add flour, minced garlic, olive oil, and salt, mixing until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
- Punch down dough and shape into a round or oval loaf, then place on a parchment-lined baking sheet.
- Cover and let rise for another 30 minutes while preheating oven to 425°F.
- Score the top of the loaf with a sharp knife and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.
- Cool on a wire rack for at least 15 minutes before slicing.
Herb-Infused Rustic Bread
Don't lose this article. Enter your email below, and I'll send it to you right now. Plus a little encouragement and inspiration from me, straight to your inbox.
This is my go-to bread when I want to impress guests but don’t want to spend hours in the kitchen. The combination of fresh herbs creates this incredible aroma that fills your entire house, and the flavor is so much more sophisticated than plain bread. I usually mix rosemary, thyme, and oregano, but honestly, you can use whatever herbs you have on hand or growing in your garden. The herbs create these gorgeous flecks throughout the crumb, and every slice looks like it came from an artisan bakery.
The secret to getting the most flavor is to really work the herbs into the dough during kneading – don’t be shy about it. I’ve found that slightly crushing the dried herbs between your fingers before adding them releases their oils and makes the bread even more fragrant. This bread stays fresh for days wrapped in a kitchen towel, though it rarely lasts that long in my house!
Ingredients
Method
- Dissolve yeast and honey in warm water and let stand for 5 minutes until bubbly.
- In a large mixing bowl, combine flour, salt, rosemary, thyme, and oregano.
- Pour the yeast mixture and olive oil into the flour mixture and stir until a rough dough forms.
- Knead the dough on a floured surface for 10 minutes, working the herbs evenly throughout, until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled.
- Shape the dough into a round boule and place on a parchment-lined baking sheet, then let rise for 45 minutes.
- Preheat oven to 450°F and score the top of the loaf with a sharp knife in a crosshatch pattern.
- Bake for 35-40 minutes until the crust is deep golden brown and the internal temperature reaches 200°F, then cool completely on a wire rack.
Olive Rustic Bread
If you’ve ever had olive bread at a Mediterranean restaurant and wondered if you could make it at home, the answer is absolutely yes! This rustic version is loaded with briny olives that create little bursts of salty goodness in every bite. I prefer using kalamata olives because they have such a rich, complex flavor, but you can mix different varieties for something really special. The olives release a bit of their moisture into the dough as it bakes, keeping the interior wonderfully tender while the outside gets that signature rustic crackly crust.
Fair warning: this bread is dangerously addictive, especially when it’s still slightly warm and you slather it with good butter or dip it in olive oil. My biggest tip is to make sure you dry your olives really well before folding them in, otherwise your dough can get too wet. I’ve served this at brunch, with cheese boards, alongside Italian dinners, and it disappears every single time.
Ingredients
Method
- Combine warm water, yeast, and sugar in a bowl and let stand for 5-7 minutes until foamy.
- Mix together flour, salt, and black pepper in a large bowl.
- Add the yeast mixture and olive oil to the flour, stirring until a sticky dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth, then flatten slightly and fold in the chopped olives, kneading gently to distribute.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise for 1.5 hours until doubled in size.
- Turn dough out onto a floured surface, shape into an oval loaf, and place on a parchment-lined baking sheet.
- Cover loosely and let rise for 40 minutes, then preheat oven to 425°F.
- Score the top with 3-4 diagonal slashes, bake for 35-38 minutes until golden brown and crusty, then cool on a wire rack for 20 minutes before serving.
Seeded Artisan Loaf
This gorgeous bakery-style bread is absolutely loaded with seeds—think sesame, sunflower, flax, and poppy—creating a nutty, toasty flavor and an incredible crunchy crust that’ll make your kitchen smell like a professional bakery. The beauty of this loaf is that it looks and tastes incredibly impressive, but it’s actually one of the more forgiving artisan breads since the seeds add moisture and help mask any minor imperfections in your shaping technique.
I love making this on Sunday afternoons when I know we’ll have it for toast all week long. The seed mixture on top gets beautifully golden and crispy, while the interior stays soft and chewy. One trick I’ve learned: brush the top with a little water or egg wash before sprinkling on those seeds so they actually stick instead of falling off with the first slice!
Ingredients
Method
- In a large bowl, dissolve yeast in warm water and let stand for 5 minutes until foamy.
- Add honey, salt, and 1/4 cup mixed seeds to the yeast mixture and stir to combine.
- Gradually add flour, stirring until a shaggy dough forms, then turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours until doubled in size.
- Punch down dough and shape into a round loaf, then place on a parchment-lined baking sheet.
- Cover and let rise for another 45 minutes until puffy.
- Preheat oven to 425°F and brush the top of the loaf with egg white, then sprinkle generously with remaining seeds.
- Slash the top with a sharp knife, place in the oven, and bake for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Spelt Wheat Bread
If you’ve never baked with spelt flour before, this is your gateway recipe. Spelt has this wonderful slightly sweet, nutty flavor that’s more complex than regular whole wheat, and it creates a tender crumb that doesn’t have that heavy, dense quality some whole grain breads can have. My kids actually request this one, which is saying something for a whole grain bread!
The key with spelt is not to overwork the dough—it has a more delicate gluten structure than regular wheat, so it needs a gentler touch. I usually mix it just until it comes together and let the resting time do most of the work. This makes a beautiful everyday sandwich bread that toasts beautifully and stays fresh for several days wrapped in a clean kitchen towel.
Ingredients
Method
- Combine warm water, yeast, and honey in a large bowl and let sit for 5-10 minutes until foamy.
- Add olive oil, salt, and spelt flour to the yeast mixture and stir until well combined.
- Gradually add bread flour, stirring gently until dough just comes together, being careful not to overmix.
- Turn dough onto a lightly floured surface and knead gently for 5-6 minutes until smooth but still slightly soft.
- Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Gently shape into a loaf and place in a greased 9x5-inch loaf pan.
- Cover and let rise for 40-45 minutes until dough rises about 1 inch above the pan.
- Preheat oven to 375°F and bake for 30-35 minutes until golden brown and internal temperature reaches 190°F.
Kamut Artisan Bread
Kamut is an ancient grain that deserves way more love than it gets—it has this rich, buttery flavor that makes bread taste almost like it has honey in it, even when it doesn’t. The golden color of kamut flour also gives this loaf the most beautiful warm, amber crumb that looks stunning when you slice into it. It’s perfect for those times when you want to bring something special to a dinner party or just elevate your weeknight soup.
This bread does take a bit of time with its slow rise, but that’s where all that complex flavor develops. I usually start it in the morning, let it rise while I’m doing other things around the house, and bake it off in the late afternoon. The crust gets wonderfully crispy and crackling, and the texture inside is perfectly chewy with those characteristic big, irregular holes that make artisan bread so special.
Ingredients
Method
- Dissolve yeast and sugar in warm water and let stand for 5 minutes until bubbly.
- Add kamut flour, salt, and olive oil to the yeast mixture and stir until combined.
- Gradually add bread flour, mixing until a sticky dough forms.
- Knead on a floured surface for 10 minutes until dough becomes smooth and elastic.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours until doubled in size.
- Turn dough out onto a floured surface, gently shape into a round boule, and place on a parchment-lined baking sheet.
- Cover loosely and let rise for 1 hour until puffy.
- Preheat oven to 450°F, slash the top of the loaf with a sharp knife in a crosshatch pattern, and bake for 40-45 minutes until the crust is deep golden brown and the bread sounds hollow when tapped.
Sesame Seed Bread
There’s something absolutely mesmerizing about a golden loaf studded with toasted sesame seeds—it looks like it came straight from an artisan bakery, but I promise you can make this in your own kitchen with just your hands and a bowl. The sesame seeds aren’t just for show; they add this wonderful nutty flavor and delightful crunch that makes every slice feel special, whether you’re using it for sandwiches or simply slathering it with butter.
The secret to getting those seeds to stick beautifully is brushing the dough with a bit of water or egg wash right before baking—don’t skip this step! I love to use a mix of white and black sesame seeds for a really striking appearance, but you can absolutely use whatever you have on hand. This bread stays fresh for days wrapped in a clean kitchen towel, and it toasts like a dream for breakfast.
Ingredients
Method
- In a large bowl, combine warm water, yeast, and honey, and let stand for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic, then place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Punch down dough, shape into a round or oval loaf, and place on a parchment-lined baking sheet.
- Brush the loaf generously with egg wash and sprinkle sesame seeds all over the top, pressing gently to adhere.
- Let rise for another 30 minutes, then bake at 375°F for 30-35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Dukkah Crusted Loaf
If you’ve never tried dukkah, you’re in for such a treat—it’s this incredible Egyptian spice blend with nuts, seeds, and warm spices that transforms ordinary bread into something truly extraordinary. I stumbled upon this combination almost by accident when I had leftover dukkah from a dinner party, and now it’s one of my family’s most-requested loaves. The crust becomes this aromatic, crunchy coating that’s so flavorful, you honestly don’t even need butter.
You can find dukkah at most grocery stores now, or make your own blend at home if you’re feeling adventurous. Press it gently into the dough before the final rise so it really adheres—you want a generous coating here, don’t be shy! This bread is spectacular served alongside soups or torn into chunks for dipping into olive oil. Fair warning: your kitchen will smell absolutely incredible while this bakes.
Ingredients
Method
- Dissolve yeast and sugar in warm water and let stand for 5-10 minutes until bubbly and activated.
- Mix in flour, salt, and 2 tablespoons of olive oil until a rough dough forms, then knead on a floured surface for 10 minutes until smooth.
- Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Turn dough out onto a work surface, shape into a round boule, and place on a parchment-lined baking sheet.
- Brush the entire surface of the loaf with water and remaining olive oil, then press dukkah generously all over the top and sides of the bread.
- Let rise for 30-40 minutes, then slash the top with a sharp knife and bake at 400°F for 35-40 minutes until the crust is deep golden and crispy.
Rustic Potato Bread
Using mashed potatoes in bread might sound unusual, but trust me on this one—it creates the softest, most pillowy texture with a tender crumb that stays fresh for days longer than regular bread. This is actually a brilliant way to use up leftover mashed potatoes (even the ones with butter and cream already mixed in!), and the potatoes add a subtle sweetness and moisture that makes this loaf absolutely irresistible. My kids will eat this bread plain, straight from the cooling rack, which tells you everything you need to know.
The dough will feel slightly stickier than typical bread dough because of the potato moisture, but don’t worry—that’s exactly what you want. Just give yourself a little extra time for the rises since the potatoes can slow down the yeast slightly, but the wait is absolutely worth it. This makes the most amazing toast and the best grilled cheese sandwiches you’ll ever have.
Ingredients
Method
- Combine warm milk, yeast, and sugar in a large mixing bowl and let stand for 5 minutes until foamy.
- Add mashed potatoes, melted butter, egg, and salt to the yeast mixture and stir until well combined.
- Gradually add flour, one cup at a time, mixing until a soft, slightly sticky dough forms.
- Knead the dough on a floured surface for 8-10 minutes, adding small amounts of flour only if needed, until the dough is smooth but still tacky.
- Place in a greased bowl, cover, and let rise for 1.5 to 2 hours until doubled in size.
- Shape into a round loaf, place in a greased 9-inch round pan or on a baking sheet, let rise for 45 minutes, then bake at 375°F for 40-45 minutes until golden brown and hollow-sounding when tapped.
Walnut Cranberry Bread
This bread is my go-to when I want to impress guests without spending hours in the kitchen. The combination of toasted walnuts and tart cranberries creates this beautiful contrast that works perfectly for breakfast with butter or as an afternoon snack with tea. I love making this one during the fall and winter months when dried cranberries are calling my name from the pantry. The secret is toasting those walnuts first – it takes just five extra minutes but completely transforms the flavor from ordinary to something that tastes like it came from an artisan bakery.
What I really appreciate about this recipe is how forgiving it is. Even if you’re new to bread-making, the dough is easy to handle and doesn’t require any fancy shaping techniques. Just a simple round loaf with a few slashes across the top, and you’ll get that gorgeous rustic look every single time. The cranberries stay plump and juicy inside while the crust develops this perfect golden-brown color that practically begs to be torn into.
Ingredients
Method
- In a large bowl, combine warm water, yeast, and honey. Let stand for 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then fold in the toasted walnuts and cranberries.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let rise for 1 hour until doubled in size.
- Punch down the dough and shape into a round loaf. Place on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
- Preheat oven to 375°F. Score the top of the loaf with a sharp knife in a crosshatch pattern.
- Bake for 40-45 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.
Cheesy Herb Pull-Apart
If you’ve never made pull-apart bread before, prepare to become everyone’s favorite person at the potluck. This bread is pure magic – soft, fluffy layers loaded with melted cheese and fresh herbs that pull apart into perfect little portions. I started making this when my kids were going through their “I don’t like sharing” phase, and suddenly bread became the most popular item at dinner because everyone got their own pull-apart piece. The combination of garlic, butter, and herbs makes your house smell absolutely incredible while it bakes.
The best part is watching people’s faces when you bring this to the table. They always think it’s going to be complicated, but honestly, it’s just a basic dough that you cut into squares and stack in a loaf pan. No fancy braiding or shaping skills required! I like to use a mix of mozzarella and sharp cheddar for maximum cheese pull, and whatever fresh herbs I have on hand – rosemary, thyme, and parsley are my usual favorites. This one disappears so fast that I’ve learned to always make two loaves.
Ingredients
Method
- In a large bowl, combine warm milk, warm water, yeast, and sugar. Let stand for 5 minutes until foamy. Add 1/4 cup melted butter, salt, and flour. Mix until a soft dough forms.
- Knead the dough on a floured surface for 6-8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- In a small bowl, combine the minced garlic, parsley, and rosemary with 1/2 cup melted butter. In another bowl, mix together the mozzarella and cheddar cheeses.
- Roll out the dough into a large rectangle about 1/4-inch thick. Cut into 2-inch squares.
- Brush each square with the herb butter mixture and sprinkle with cheese. Stack 5-6 squares together and place stacks on their sides in a greased 9x5-inch loaf pan. Repeat until all dough is used.
- Cover and let rise for 30 minutes. Preheat oven to 350°F.
- Brush the top with remaining herb butter and bake for 30-35 minutes until golden brown and cheese is melted. Let cool for 10 minutes before serving warm.
