Baking your own bread is a small act that will give you an overwhelming feeling of self-sufficiency like nothing you’ve ever experienced before. For the millennial who likely grew up on Wonder Bread PB&J sandwiches, baking your own bread for the first time feels like cosplaying as a pioneer homesteader on the Oregon Trail, but without anyone dying of dysentery, thank god!Baking bread, as opposed to other types of pastries or desserts, really is a rabbit hole just waiting for a hobbyist home cook to fall down. There’s a whole world of things to be made from flour, water, salt, and yeast, and soon, you might yourself the flour-covered evangelist telling all your friends to give bread braking a try.
From easy, beginner-friendly breads to more involved baking projects, we pulled together a list of our favorite bread recipes from all types of cuisines for you to dive into. We suggest you stock up on flour now.
Focaccia Bread Recipe
If you've never, ever baked bread before, might we suggest you start with something that’s nearly impossible to screw up? Homemade focaccia is a simple dough that requires very little kneading or shaping, but does require a bit of patience—you'll need that if your bread baking journey continues.
M'smen Recipe
M’smen is a buttery, flaky flatbread native to North Africa that's often paired with a drizzle of honey or a smear of butter. Either way, this bread is best enjoyed with a strong cup of tea over breakfast.
Pane Pugliese Recipe
Get a taste of what its like to bake with a sourdough starter as opposed to packaged yeast with this pane Pugliese from expert baker Zachary Golper from Bien Cuit in Brooklyn.
If you’re not an everything bagel sort of person (and if so—what the hell is your problem?) you can leave these beauties bare, or just roll them in sesame seeds for a little bit of an extra crunch.
Squid Ink Baguettes Recipe
You need just a touch—just a single tablespoon!—of squid ink to make these baguettes as dark and black as your cold, dead heart.
You know that Thanksgiving leftovers sandwich you’re going to make on Black Friday? Take it up a notch with turkey stock-flavored bread.
This dish, popular in Tajikistan, uses a Persian flatbread called fatir that, in this recipe, is used to soak up all of the super flavorful sauces from a roasted lamb shank, but is also eaten for breakfast or as an afternoon snack.
Fry bread, true to its name, is a simple yeasted dough that’s fried in oil or lard. This bread recipe on its own can be served with sweet or savory toppings, but we highly suggest slathering it in sour cream and crunchy cucumbers.
Believe it or not this delicious gut bomb of a cheesy bread comes together in just an hour, so there’s no reason not to give this a go for dinner tonight.
Breakfast is about to get 100 percent better with these homemade buttermilk English muffins. Serve ‘em up with your favorite jam and plenty of good-quality butter.
Parker House Rolls Recipe
Parker House rolls are so deceptively simple-looking. Don’t be fooled. They’re kind of a pain in the ass to make—four hours and lots of rolling—but the end result is perfectly flaky, buttery and so delicious that we’ll begrudgingly admit they're worth the effort.
We’re no stranger to the biscuits that pop out of a cardboard tube (although they still make us flinch), but making them yourself is easy enough that you should forego the refrigerated aisle in the grocery store just this once.
No, not all oregano is created equal. In fact, Mexican oregano is actually more closely related to the verbena plant, but tastes quite a bit like its European cousin, with more savory notes. With a spicy chorizo sausage gravy, this recipe is a perfect addition to Sunday brunch.
Look. At. All. Those. Layers. No one does biscuits better than our culinary director Farideh Sadeghin, and you can fight us on that one.
These lard biscuits from our good friend and host of The Hangover Show, Cara Nicoletti, make use of all that good beef fat leftover after a talented butcher like her is done breaking down a cow.
ORIGINAL REPORTING ON EVERYTHING THAT MATTERS IN YOUR INBOX.
By signing up, you agree to the Terms of Use and Privacy Policy & to receive electronic communications from Vice Media Group, which may include marketing promotions, advertisem*nts and sponsored content.
FAQs
An easy way to create a good environment for gluten-free bread to rise is to turn your oven to 200 F; when it reaches this temperature, turn off the oven and place a shallow baking pan partially filled with hot water on one of the shelves.
Why do you put vinegar in gluten-free bread? ›
The addition of vinegar and sour cream helps the dough to be a bit more flexible when rolling out and also to brown slightly more easily when baked in the oven. Rice wine vinegar doesn't have a strong taste so it is useful for this dough, but it can be replaced with other acids.
What gluten-free flour is best for yeast bread? ›
If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.
What makes gluten stronger bread? ›
Kneading causes the gluten strands to get stronger and longer. However, if too much gluten is formed then the bread dough does not stretch so easily. This will cause the bread to become tough and chewy. Relaxing or resting the dough reduces the elasticity of the dough making it easier to roll out.
Why is my homemade gluten-free bread so dense? ›
Dense loaf- you may need to use more liquid, gluten free dough is usually wetter than regular wheat flour dough resembling a thick brownie batter. How much liquid is enough in a recipe ultimately depends not on formulas but in observation. You may need more or less liquid than the recipe specifies.
What is the most gut friendly bread? ›
The best bread to reduce gut inflammation is bread made from whole grains. Refined grains, such as the grains found in white bread and white pasta, are known to increase inflammation across the whole body. Sourdough bread and rye bread are both good options for an anti-inflammatory diet.
Is Ezekiel bread full of lectins? ›
Sprouted grains, which is the category Ezekiel Bread falls under, are usually considered be a healthier option but still can be a problem. Sprouted whole wheat contain the highest amount of lectin and also contain benzoxazinoids, which are known to be toxic.
Why put apple cider vinegar in bread? ›
And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.
What does egg white do in gluten free bread? ›
Developing baked gluten-free (GF) products is difficult since gluten is essential for many organoleptic properties like texture and taste. Egg white proteins (EW) show strong cohesive behavior with excellent foaming capacity and stability, which may improve both organoleptic quality and nutritional value of GF bread.
Why is my gluten free bread sticky after baking? ›
The simple reason is that gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking (there could be other reasons but this is the first place to start troubleshooting).
In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.
Does oatmeal have gluten? ›
Yes, pure, uncontaminated oats are gluten-free. The U. S. Food and Drug Administration considers oats a gluten-free grain under its gluten-free labeling regulations and only requires that packaged products with oats as an ingredient contain less than 20 parts per million of gluten overall.
Does Bob's Red Mill gluten-free flour work with yeast? ›
This flour is designed for quick breads and not recommended for use in yeast recipes.
How do you make gluten free dough rise better? ›
If you can let the gluten free bread dough rise overnight in a cool — not warm — place, the slower rise will provide a stronger cell structure and more of a sourdough flavor when baked the next day. A refrigerated overnight rise is a great way to get a longer proof without weakening the bread's structure.
What is the biggest challenge of making gluten-free bread? ›
Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.
How long should you let gluten free dough rise? ›
Leave the batter right in the mixing bowl. Or if you need your bowl for another purpose, scrape the sticky batter into a large measuring cup, or another bowl. Cover the bowl or cup, and let the thick batter rise for 1 hour.
Does xanthan gum help gluten-free bread rise? ›
Without xanthan gum in a gluten-free bread or cake recipe for instance, the dough or batter would be dry and crumbly and would not rise, despite the presence of a leavening agent.
