20 Fluffy Bread Recipes for Every Occasion

Whether you’re craving a warm slice of sourdough for breakfast, a soft dinner roll to accompany your meal, or a sweet brioche for dessert, there’s nothing quite like the comfort of homemade bread. From quick no-knead loaves to weekend baking projects, these 20 fluffy bread recipes will fill your kitchen with irresistible aromas and your table with delicious creations for every occasion. Let’s get baking!

Classic Homemade White Bread

Hey, there’s something so comforting about the smell of fresh bread filling your kitchen. You probably have most of these ingredients in your pantry already, and I promise the process is way less intimidating than it seems.

Ingredients

• 4 cups all-purpose flour, plus extra for dusting—I like to keep a little extra nearby for when the dough gets sticky
• 1 ½ cups warm water (about 110°F)—test it on your wrist like you would for a baby’s bottle
• 2 tbsp granulated sugar—this helps feed the yeast and gives the crust that golden color
• 2 tbsp unsalted butter, softened—room temp blends into the dough so much easier
• 1 tbsp active dry yeast—I always check the expiration date to make sure it’s fresh
• 2 tsp fine sea salt—I prefer this over table salt for more even distribution

Instructions

1. Combine the warm water, sugar, and yeast in a large mixing bowl and let it sit for 5 minutes until foamy.
2. Stir in the softened butter and salt until the butter is mostly incorporated.
3. Gradually add the flour, 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a loaf and place in a greased 9×5-inch loaf pan.
7. Cover again and let rise for 30-45 minutes until the dough crests about 1 inch above the pan rim.
8. Preheat your oven to 375°F during the last 15 minutes of the second rise.
9. Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
10. Immediately remove the bread from the pan and transfer to a wire rack to cool completely before slicing.

Look at that beautiful loaf you just created! The crust is crisp yet tender, while the inside stays soft and pillowy with just the right chew. This bread makes incredible toast with jam, or try thick slices for a next-level grilled cheese sandwich.

Easy No-Knead Artisan Bread

Did you know you can make bakery-quality bread with just four ingredients and zero kneading? This no-knead artisan bread is my go-to when I want that crisp crust and chewy interior without the fuss. You’ll be amazed how something so simple turns out so impressive.

Ingredients

• 3 cups all-purpose flour – I always use King Arthur for consistent results
• 1½ cups warm water (about 110°F) – test it on your wrist like baby bottle temperature
• 1¼ teaspoons active dry yeast – make sure your packet isn’t expired!
• 1½ teaspoons fine sea salt – I prefer this over table salt for better flavor distribution

Instructions

1. Whisk together the flour, yeast, and salt in a large mixing bowl until fully combined.
2. Pour in the warm water and mix with a wooden spoon until no dry flour remains and a shaggy dough forms.
3. Cover the bowl tightly with plastic wrap and let it rise at room temperature for 12-18 hours – the longer rise develops better flavor.
4. Turn the risen dough onto a well-floured surface – it will be sticky and bubbly.
5. Gently fold the dough over itself 4-5 times to form a loose ball, being careful not to deflate all the air pockets.
6. Place the shaped dough seam-side down on a generously floured kitchen towel.
7. Cover with another floured towel and let rest for 1-2 hours until nearly doubled in size.
8. While the dough rests, place your Dutch oven with lid into the cold oven and preheat to 450°F for 30 minutes.
9. Carefully remove the hot Dutch oven and transfer the risen dough into it seam-side up.
10. Cover with the hot lid and bake for 30 minutes exactly – this creates steam for that crackly crust.
11. Remove the lid and continue baking for another 15-20 minutes until deeply golden brown.
12. Transfer the bread to a wire rack and let cool completely before slicing, about 2 hours.

You’ll love that crackly crust giving way to an airy, chewy crumb with those signature irregular holes. This bread makes incredible toast the next day, or tear off warm chunks to dip in your best olive oil.

Honey Whole Wheat Bread

Just imagine coming home to the warm, comforting smell of freshly baked bread filling your kitchen. This honey whole wheat bread is the perfect project for a cozy afternoon, and you’ll love how simple it is to make. You’ll be amazed at how soft and flavorful it turns out.

Ingredients

– 3 cups whole wheat flour (I like King Arthur for consistent results)
– 1 cup all-purpose flour (this helps keep the bread light)
– 1 ¼ cups warm water at 110°F (test it on your wrist like baby formula)
– ¼ cup honey (local honey adds wonderful flavor)
– 2 tablespoons unsalted butter, softened (room temp blends in better)
– 2 ¼ teaspoons active dry yeast (check the expiration date!)
– 1 ½ teaspoons salt (I prefer fine sea salt for even distribution)
– Cooking spray for greasing (avocado oil spray works great)

Instructions

1. Combine warm water, honey, and yeast in a large mixing bowl and let sit for 5 minutes until foamy.
2. Add both flours, softened butter, and salt to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles and shape into a loaf.
7. Place shaped dough into a greased 9×5 inch loaf pan.
8. Cover with the damp towel again and let rise for 45 minutes until cresting the pan rim.
9. Preheat your oven to 350°F while the dough finishes rising.
10. Bake for 30-35 minutes until golden brown and the internal temperature reaches 190°F.
11. Remove bread from oven and immediately turn out onto a wire rack.
12. Let cool completely before slicing, about 2 hours.

Doesn’t that golden crust just beg to be sliced? The honey gives this bread a subtle sweetness that pairs perfectly with salty butter, and the whole wheat creates a satisfying, hearty texture. Try toasting thick slices for breakfast or using it for the most amazing turkey sandwiches – it stays remarkably soft even after cooling.

Garlic Herb Focaccia

Mmm, there’s nothing quite like the smell of freshly baked bread filling your kitchen, especially when it’s this garlic herb focaccia. You’re about to make the most aromatic, golden-crusted bread that’s perfect for tearing and sharing with friends.

Ingredients

– 4 cups all-purpose flour (I like King Arthur for consistent results)
– 1 ½ cups warm water (around 110°F – test it on your wrist like baby formula)
– 2 tbsp extra virgin olive oil plus ¼ cup for drizzling (the good stuff makes a difference)
– 2 tsp active dry yeast (check the expiration date!)
– 2 tsp kosher salt
– 4 cloves garlic, minced (fresh is best here)
– 2 tbsp fresh rosemary, chopped
– 1 tsp flaky sea salt for topping

Instructions

1. Combine warm water, yeast, and 1 teaspoon of sugar in a large bowl and let sit for 5 minutes until foamy.
2. Add flour, 2 tablespoons olive oil, and kosher salt to the yeast mixture.
3. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles.
7. Press dough into a greased 9×13 inch baking pan, stretching to reach all corners.
8. Use your fingertips to create deep dimples across the entire surface of the dough.
9. Drizzle remaining ¼ cup olive oil evenly over the dimpled dough.
10. Sprinkle minced garlic and chopped rosemary evenly across the surface.
11. Cover with plastic wrap and let rise for 30 minutes until puffy.
12. Preheat your oven to 425°F during the final 15 minutes of rising.
13. Sprinkle flaky sea salt over the top of the focaccia.
14. Bake for 20-25 minutes until golden brown and crisp on top.
15. Remove from oven and let cool in the pan for 10 minutes before slicing.

What makes this focaccia truly special is that crisp, olive oil-soaked crust giving way to a soft, airy interior. The garlic and rosemary infuse every bite with savory goodness that pairs perfectly with soups, salads, or simply dipped in more olive oil. Try tearing off warm pieces to serve alongside your favorite pasta dish – it’s absolute heaven.

Cinnamon Swirl Raisin Bread

Haven’t you just been craving that cozy, cinnamon-scented kitchen feeling? This cinnamon swirl raisin bread is your new weekend project—it fills your home with the most incredible aroma while baking. You’ll love tearing into those warm, swirly slices straight from the oven.

Ingredients

– 1 cup warm whole milk (around 110°F—I test it with my finger, it should feel comfortably warm)
– 2 ¼ tsp active dry yeast (check that expiration date!)
– ¼ cup granulated sugar plus 1 tbsp for sprinkling
– 3 ½ cups all-purpose flour, plus extra for dusting
– 1 tsp fine sea salt (I prefer it over table salt for baking)
– 1 large egg, at room temperature—it blends into the dough much better
– ¼ cup unsalted butter, softened (leave it on the counter for 30 minutes)
– 1 cup raisins (I like the plump ones—soak them in warm water for 10 minutes if they’re dry)
– 2 tbsp ground cinnamon
– ½ cup light brown sugar, packed
– 2 tbsp melted butter for brushing

Instructions

1. Pour the warm milk into a large mixing bowl and sprinkle the yeast and 1 tbsp granulated sugar over it. Let it sit for 5–7 minutes until foamy.
2. Tip: If your yeast doesn’t bubble, it might be inactive—start over with fresh yeast.
3. Add the remaining ¼ cup granulated sugar, flour, salt, egg, and softened butter to the bowl.
4. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
5. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1–1.5 hours until doubled in size.
7. Tip: For a faster rise, place the bowl in a turned-off oven with a bowl of hot water underneath.
8. Punch down the dough and roll it out on a floured surface into a 9×12-inch rectangle.
9. Brush the surface evenly with the melted butter, leaving a ½-inch border.
10. In a small bowl, mix the cinnamon and brown sugar, then sprinkle it evenly over the buttered dough.
11. Scatter the raisins evenly over the cinnamon-sugar mixture.
12. Starting from a short end, tightly roll the dough into a log, pinching the seam to seal.
13. Place the log seam-side down in a greased 9×5-inch loaf pan.
14. Cover the pan with the damp towel and let rise for 45–60 minutes until the dough crests the pan rim.
15. Preheat your oven to 350°F while the dough finishes rising.
16. Bake for 30–35 minutes until the top is golden brown and the internal temperature reaches 190°F.
17. Tip: For an extra-soft crust, brush the hot loaf with a little melted butter right after baking.
18. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

That soft, pillowy texture with ribbons of cinnamon sugar just melts in your mouth. I love toasting thick slices and slathering them with salted butter—the raisins get all caramelized and juicy. It also makes incredible French toast the next morning if you can resist eating it all day one!

Soft and Chewy French Baguette

Ever find yourself craving that perfect bakery-style bread but don’t want to deal with complicated techniques? You’re in luck—this soft and chewy French baguette recipe delivers that golden crust and pillowy interior with surprisingly simple steps. Let’s get baking!

Ingredients

– 3½ cups all-purpose flour (I always use King Arthur for consistent results)
– 1¼ cups warm water (around 110°F—test it on your wrist like baby formula)
– 2¼ tsp active dry yeast (check the expiration date—old yeast won’t rise properly)
– 1½ tsp fine sea salt (I prefer this over table salt for better flavor distribution)
– 1 tbsp honey (helps activate the yeast and adds subtle sweetness)
– 1 tbsp olive oil (extra virgin gives the best flavor)
– Cornmeal for dusting (prevents sticking and adds nice texture)

Instructions

1. Combine warm water, honey, and yeast in a large bowl and let sit for 5 minutes until foamy.
2. Tip: If your mixture doesn’t bubble, your yeast might be inactive—start over with fresh yeast.
3. Add flour and salt to the yeast mixture and stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough and divide into two equal portions.
7. Roll each portion into a 14-inch log, tapering the ends slightly.
8. Tip: Roll from the center outward to create even tension and prevent air pockets.
9. Place shaped loaves on a baking sheet dusted with cornmeal.
10. Score the tops with a sharp knife at 45-degree angles, making 4-5 shallow cuts.
11. Cover loaves and let rise for 30 minutes until puffy.
12. Preheat oven to 450°F with a baking stone or inverted baking sheet inside.
13. Tip: Place a pan of boiling water on the oven floor to create steam for that crisp crust.
14. Bake baguettes for 20-25 minutes until deep golden brown and hollow-sounding when tapped.
15. Transfer to a wire rack and let cool completely before slicing.

Absolutely nothing beats tearing into that first warm piece—the crackly crust gives way to an airy, chewy interior that’s perfect for dipping in olive oil or building your ultimate sandwich. These baguettes stay remarkably soft for days if you can resist eating them all at once!

Sourdough Bread with Crispy Crust

Remember that incredible sourdough loaf you had at that little bakery last summer? You can totally recreate that magic at home—crispy crust, chewy interior, and that satisfying tang we all love. Let’s bake some bread that’ll make your kitchen smell like a professional bakery.

Ingredients

– 1 cup active sourdough starter (mine doubles in about 4-5 hours when it’s ready)
– 3 ½ cups bread flour (I swear by King Arthur for that perfect chew)
– 1 ½ cups warm water (around 85°F feels just right for activating the yeast)
– 1 ½ tsp fine sea salt (I prefer this over table salt for better distribution)
– 1 tbsp olive oil for greasing (extra virgin gives a nice subtle flavor)

Instructions

1. In a large mixing bowl, combine 1 cup active sourdough starter with 1 ½ cups warm water, stirring until fully incorporated.
2. Add 3 ½ cups bread flour to the wet mixture, mixing with a wooden spoon until a shaggy dough forms.
3. Cover the bowl with a damp kitchen towel and let rest for 30 minutes—this autolyse period helps develop gluten naturally.
4. Sprinkle 1 ½ tsp fine sea salt over the dough and knead for 8-10 minutes until smooth and elastic.
5. Lightly coat the bowl with 1 tbsp olive oil, place the dough back in, and cover with plastic wrap.
6. Let the dough rise at room temperature (70-75°F) for 4-6 hours, until doubled in size.
7. Gently deflate the dough and shape into a tight round ball on a lightly floured surface.
8. Place the shaped dough seam-side up in a floured proofing basket, cover, and refrigerate for 12-16 hours for maximum flavor development.
9. Preheat your oven to 475°F with a Dutch oven inside for 30 minutes—this creates the steam needed for that crispy crust.
10. Carefully transfer the cold dough to the hot Dutch oven, score the top with a sharp blade, and cover with the lid.
11. Bake covered at 475°F for 20 minutes to trap steam and develop oven spring.
12. Remove the lid and continue baking at 450°F for 25-30 minutes until deeply golden brown.
13. Transfer the loaf to a wire rack and let cool completely for 2 hours before slicing—this prevents a gummy texture.

Every slice reveals that beautiful open crumb we’re after, with a crust that crackles when you break into it. Try toasting thick slices and slathering them with creamy avocado or your favorite artisanal butter—it’s absolute perfection for weekend brunches or simple weeknight dinners.

Banana Bread with Walnuts

Did you know that overripe bananas sitting on your counter are basically begging to become this cozy banana bread? You probably have most of these ingredients already, and it comes together so easily—perfect for a lazy weekend morning or when you need a comforting treat.

Ingredients

• 3 very ripe bananas (the spottier, the sweeter!)
• 2 large eggs, at room temperature for better mixing
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon, my secret warmth booster
• 3/4 cup chopped walnuts, toasted for extra crunch

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps.
3. Tip: If your bananas aren’t ripe enough, bake them at 300°F for 15 minutes to soften and sweeten.
4. Whisk in the room temperature eggs, melted butter, and vanilla extract until fully combined.
5. In a separate bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
6. Gradually fold the dry ingredients into the wet mixture until just combined—don’t overmix!
7. Gently stir in the toasted walnuts, saving a handful for the top if you like.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Tip: For a pretty finish, sprinkle those reserved walnuts on top before baking.
10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
11. Tip: If the top browns too quickly, loosely tent it with foil during the last 15 minutes.
12. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Keep it simple with a thick, warm slice that’s moist and nutty, or get fancy by toasting it and slathering with salted butter. This bread stays incredibly tender for days—if it lasts that long!

Cheesy Pull-Apart Bread

Sometimes you just need that perfect comfort food that brings everyone together. Cheesy pull-apart bread is exactly that—warm, gooey, and impossible to resist tearing into with friends. It’s the ultimate crowd-pleaser for game days or casual gatherings.

Ingredients

• 1 loaf sourdough bread (I like the crusty kind for better texture)
• 2 cups shredded mozzarella cheese (freshly shredded melts so much better than pre-shredded)
• 1 cup shredded cheddar cheese (sharp cheddar gives the best flavor punch)
• 1/2 cup unsalted butter, melted (salted works too if that’s what you have on hand)
• 2 cloves garlic, minced (fresh garlic makes all the difference here)
• 1 tbsp fresh parsley, chopped (dried works in a pinch, but fresh is worth it)
• 1/2 tsp garlic powder (this adds an extra layer of garlicky goodness)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Place the sourdough loaf on a cutting board and make crosswise cuts about 1 inch apart, being careful not to cut all the way through the bottom crust.
3. Rotate the loaf 90 degrees and make another set of crosswise cuts to create a grid pattern.
4. In a small bowl, combine the melted butter, minced garlic, and garlic powder, stirring until fully incorporated.
5. Carefully brush the garlic butter mixture between all the cuts in the bread, making sure to get it into every crevice.
6. Stuff the shredded mozzarella and cheddar cheeses into the bread cuts, distributing them evenly throughout the loaf.
7. Sprinkle the chopped parsley over the top of the stuffed bread.
8. Wrap the entire loaf tightly in aluminum foil and place it on the prepared baking sheet.
9. Bake at 375°F for 15 minutes, then remove the foil and continue baking for another 10-12 minutes until the cheese is completely melted and bubbly.
10. Remove from oven and let rest for 5 minutes before serving to allow the cheese to set slightly.

That golden, crispy exterior gives way to the most satisfying pull-apart experience with cheese stretching in every direction. The combination of fresh garlic and melted cheeses creates this incredible savory aroma that fills your kitchen. Try serving it alongside marinara sauce for dipping, or break off chunks to top a bowl of tomato soup for the ultimate comfort meal.

Olive Oil Rosemary Bread

Sometimes you just need that perfect slice of bread to complete your meal, and this olive oil rosemary bread hits all the right notes. You’ll love how the fragrant rosemary infuses every bite with that cozy, herby goodness. It’s surprisingly simple to make and fills your kitchen with the most incredible aroma while baking.

Ingredients

– 3 cups all-purpose flour (I like to use King Arthur for consistent results)
– 1 cup warm water (around 110°F – test it on your wrist like baby bottle temp)
– 2 tablespoons extra virgin olive oil (the good stuff really makes a difference here)
– 2 teaspoons active dry yeast (check the expiration date – old yeast won’t rise properly)
– 1 tablespoon fresh rosemary, finely chopped (fresh is key for that bright herbal punch)
– 1 teaspoon salt (I prefer sea salt for better flavor distribution)
– 1 teaspoon sugar (just enough to feed the yeast without making it sweet)

Instructions

1. Combine warm water, yeast, and sugar in a large mixing bowl and let it sit for 5 minutes until foamy.
2. Add olive oil, salt, and chopped rosemary to the yeast mixture and stir to combine.
3. Gradually mix in flour until a shaggy dough forms, scraping down the sides of the bowl.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour until doubled in size.
6. Punch down the dough to release air bubbles and shape into a round loaf.
7. Place loaf on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
8. Preheat oven to 375°F and slash the top of the loaf with a sharp knife for even expansion.
9. Bake for 25-30 minutes until golden brown and the bottom sounds hollow when tapped.
10. Transfer to a wire rack and let cool completely before slicing.
Vibrant with herbal notes and a wonderfully crisp crust, this bread develops the most tender crumb that’s perfect for soaking up sauces or olive oil. Try toasting thick slices and topping with ripe tomatoes and a sprinkle of flaky salt for an instant appetizer that’ll disappear fast.

Pumpkin Spice Bread

Now that crisp fall air is settling in, you’re probably craving something warm and cozy. This pumpkin spice bread is just the thing to fill your kitchen with those wonderful autumn aromas while giving you a delicious treat to enjoy with your morning coffee or as an afternoon snack.

Ingredients

– 1 ¾ cups all-purpose flour (I like to spoon and level mine for accuracy)
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 ½ teaspoons pumpkin pie spice (homemade blend if you have it!)
– ½ teaspoon cinnamon
– 2 large eggs at room temperature (they incorporate better this way)
– 1 ½ cups granulated sugar
– ½ cup vegetable oil
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– ⅓ cup water
– ½ cup chopped walnuts (optional but adds great crunch)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
2. Whisk together the flour, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl until well combined.
3. In a separate large bowl, beat the eggs with an electric mixer on medium speed for about 30 seconds until frothy.
4. Gradually add the sugar to the eggs while continuing to mix on medium speed.
5. Pour in the vegetable oil and mix until the batter looks smooth and slightly thickened.
6. Add the pumpkin puree and mix just until incorporated.
7. Alternate adding the dry ingredients and water to the wet ingredients, mixing on low speed after each addition until just combined.
8. Fold in the chopped walnuts gently with a spatula if using them.
9. Pour the batter into your prepared loaf pan and spread it evenly.
10. Bake at 350°F for 60-65 minutes until a toothpick inserted into the center comes out clean.
11. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.

This bread comes out incredibly moist with a tender crumb that’s packed with warm spice flavor. The walnuts add a nice textural contrast if you include them. I love slicing it thick and toasting it lightly, then spreading with cream cheese for the perfect fall breakfast.

Multigrain Seeded Loaf

Oh, you know those days when you want something hearty but not heavy? This multigrain seeded loaf is exactly that—nutty, wholesome, and perfect for everything from morning toast to sandwich duty. It’s the kind of bread that makes your kitchen smell like a bakery, and honestly, it’s easier than you’d think.

Ingredients

– 2 cups warm water (around 110°F—just warm to the touch, not hot)
– 1 packet active dry yeast (I always check the expiration date first!)
– 1 tbsp honey (local if you have it, for a subtle sweetness)
– 3 cups bread flour (it gives the best chew)
– 1 cup whole wheat flour (for that nutty depth)
– 1/2 cup rolled oats (old-fashioned work great)
– 1/4 cup sunflower seeds (toasted first if you’re feeling fancy)
– 1/4 cup flax seeds (they add a nice crunch)
– 1 tsp salt (I use fine sea salt for even distribution)
– 2 tbsp olive oil (extra virgin is my go-to for flavor)

Instructions

1. Pour the warm water into a large mixing bowl.
2. Sprinkle the active dry yeast over the water and let it sit for 5 minutes until foamy.
3. Stir in the honey until dissolved.
4. Add the bread flour, whole wheat flour, rolled oats, sunflower seeds, flax seeds, and salt to the bowl.
5. Mix with a wooden spoon until a shaggy dough forms.
6. Drizzle in the olive oil and mix to incorporate.
7. Turn the dough out onto a lightly floured surface.
8. Knead the dough for 8-10 minutes until smooth and elastic.
9. Place the dough in a lightly oiled bowl, turning to coat.
10. Cover the bowl with a damp kitchen towel.
11. Let the dough rise in a warm spot for 1 hour or until doubled in size.
12. Punch down the dough to release air bubbles.
13. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
14. Cover the pan with the towel again and let rise for 45 minutes.
15. Preheat your oven to 375°F.
16. Bake the loaf for 35-40 minutes until golden brown and hollow-sounding when tapped.
17. Remove the loaf from the pan and let it cool completely on a wire rack.

But this loaf isn’t just pretty—it’s got a chewy crumb and toasty seed crunch that holds up to thick spreads or soups. Slice it thick for avocado toast, or use it for a killer turkey sandwich that won’t get soggy.

Buttery Brioche Rolls

Kind of magical how these buttery brioche rolls transform your kitchen into a French bakery, isn’t it? You’ll love how the rich dough comes together with that signature golden crust. They’re perfect for holiday dinners or just because Tuesday deserves something special.

Ingredients

– 4 cups all-purpose flour (I always use King Arthur for consistent results)
– 1/2 cup granulated sugar (don’t skimp—this helps with that beautiful browning)
– 1 packet active dry yeast (check the expiration date—fresh yeast makes all the difference)
– 1 tsp salt (I prefer fine sea salt for even distribution)
– 4 large eggs at room temperature (they incorporate much better when not cold)
– 1/2 cup whole milk, warmed to 110°F (use a thermometer—too hot kills the yeast)
– 1 cup unsalted butter, softened (European-style butter gives that extra richness)
– 1 egg yolk mixed with 1 tbsp water for egg wash

Instructions

1. Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with the dough hook.
2. Add the 4 room temperature eggs and warmed milk to the dry ingredients.
3. Mix on low speed for 2 minutes until a shaggy dough forms.
4. Increase speed to medium and knead for 5 minutes until the dough becomes smooth.
5. Add the softened butter one tablespoon at a time, waiting until each piece is fully incorporated before adding the next.
6. Continue kneading on medium speed for 8-10 minutes until the dough is very smooth, elastic, and pulls away from the sides of the bowl.
7. Transfer the dough to a lightly oiled bowl, turning to coat all sides.
8. Cover the bowl with plastic wrap and let rise in a warm place for 1-2 hours until doubled in size.
9. Punch down the risen dough to release air bubbles.
10. Divide the dough into 12 equal pieces, about 85 grams each.
11. Shape each piece into a smooth ball by pulling the edges underneath.
12. Arrange the rolls in a greased 9×13 inch baking pan, spacing them about 1 inch apart.
13. Cover the pan with a clean kitchen towel and let rise for 45-60 minutes until puffy.
14. Preheat your oven to 375°F during the last 15 minutes of rising.
15. Brush the tops of the rolls gently with the egg wash mixture.
16. Bake for 20-25 minutes until deep golden brown and the internal temperature reaches 190°F.
17. Transfer the pan to a wire rack and let cool for 10 minutes before serving.

Buttery brioche rolls emerge from the oven with that irresistible pull-apart texture and delicate crumb. The rich, eggy interior practically melts in your mouth while the golden crust provides just enough structure. Break them warm from the oven and watch them disappear, or slice horizontally for the most decadent breakfast sandwich base you’ve ever tasted.

Zucchini Bread with Cinnamon

Oh, you know those days when your zucchini plants go wild and you’re left staring at a mountain of green? That’s when this cozy zucchini bread becomes your best friend. It’s like a warm hug in loaf form, with cinnamon making your whole kitchen smell like heaven.

Ingredients

– 2 cups all-purpose flour (I like to spoon and level it for accuracy)
– 1 teaspoon baking soda (make sure yours is fresh for good rise)
– ½ teaspoon baking powder
– 1 teaspoon salt
– 2 teaspoons ground cinnamon (I always add an extra pinch because why not?)
– 3 large eggs at room temperature (they incorporate better this way)
– 1 cup vegetable oil (I use canola for its neutral flavor)
– 1 ½ cups granulated sugar
– 2 teaspoons vanilla extract
– 2 cups grated zucchini (no need to peel, just squeeze out excess moisture)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, 1 teaspoon salt, and 2 teaspoons cinnamon until well combined.
3. In a large bowl, beat 3 eggs with an electric mixer on medium speed for 30 seconds until frothy.
4. Gradually add 1 cup vegetable oil to the eggs while mixing on low speed.
5. Add 1 ½ cups sugar and 2 teaspoons vanilla extract, mixing until fully incorporated.
6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
7. Squeeze excess moisture from 2 cups grated zucchini using your hands or a clean kitchen towel.
8. Fold the drained zucchini into the batter until evenly distributed.
9. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
10. Bake at 350°F for 55-65 minutes until a toothpick inserted in the center comes out clean.
11. Cool the bread in the pan for 15 minutes before transferring to a wire rack.

Heavenly when warm, this bread stays incredibly moist thanks to the zucchini. The cinnamon creates this wonderful spice note that pairs perfectly with your morning coffee. Try toasting a slice and spreading it with cream cheese for an extra special treat.

Beer Bread with Cheddar

Oh my goodness, you have to try this beer bread with cheddar! It’s the easiest homemade bread you’ll ever make—no yeast, no kneading, just dump, stir, and bake. Perfect for when you want fresh bread without the fuss.

Ingredients

– 3 cups all-purpose flour (I like to spoon and level it for accuracy)
– 3 tablespoons granulated sugar (just enough to balance the beer’s bitterness)
– 1 tablespoon baking powder (make sure it’s fresh for a good rise)
– 1 teaspoon salt (I use fine sea salt for even distribution)
– 12 oz. light beer at room temperature (a lager works great—it gives a mild flavor)
– 1 ½ cups shredded sharp cheddar cheese (freshly shredded melts better than pre-shredded)
– ¼ cup unsalted butter, melted (for that golden, buttery crust)

Instructions

1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan thoroughly.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Pour in the room-temperature beer and stir gently with a spatula until just mixed—don’t overwork it, or the bread can get tough.
4. Fold in the shredded cheddar cheese evenly throughout the batter.
5. Transfer the batter to the prepared loaf pan and spread it out smoothly with the spatula.
6. Pour the melted butter evenly over the top of the batter—this creates a crispy, golden crust as it bakes.
7. Bake at 375°F for 45–50 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack.
9. Slice the bread while it’s still slightly warm for the best texture.
This bread bakes up with a crunchy, buttery top and a soft, cheesy interior that’s just irresistible. Try it toasted with a smear of honey butter or alongside a big bowl of chili for the ultimate comfort meal.

Vegan Oatmeal Bread

Tired of store-bought bread that’s either too dense or packed with preservatives? You’ve got to try this vegan oatmeal bread—it’s surprisingly simple to make and fills your kitchen with that incredible fresh-baked aroma. I love how the oats give it this wholesome, slightly nutty flavor that makes every slice feel like a cozy hug.

Ingredients

– 2 cups rolled oats (I prefer old-fashioned for better texture)
– 1 ½ cups warm water (around 110°F—warm to the touch but not hot)
– ¼ cup maple syrup (the real stuff makes all the difference)
– ¼ cup olive oil (extra virgin gives it that fruity note I love)
– 1 packet active dry yeast (check the expiration date—fresh yeast rises so much better)
– 1 tsp salt (I always use fine sea salt for even distribution)
– 3 cups all-purpose flour (plus extra for dusting—I keep some handy in a small bowl)

Instructions

1. Combine warm water, maple syrup, and yeast in a large mixing bowl, then let it sit for 5 minutes until foamy.
2. Stir in olive oil and salt until fully incorporated.
3. Add rolled oats and mix thoroughly to coat them with the liquid mixture.
4. Gradually add flour, 1 cup at a time, stirring with a wooden spoon until a shaggy dough forms.
5. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
6. Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour until doubled in size.
7. Punch down the dough to release air bubbles, then shape into a loaf.
8. Place shaped dough into a greased 9×5 inch loaf pan, cover again, and let rise for 45 minutes.
9. Preheat oven to 375°F during the last 15 minutes of rising time.
10. Bake for 35-40 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
11. Remove bread from pan immediately and cool completely on a wire rack before slicing.

My favorite thing about this bread is how the oats create this wonderful chewy texture with just the right amount of crumb. The maple syrup adds a subtle sweetness that pairs perfectly with almond butter or makes incredible avocado toast. Sometimes I’ll slice it thick, toast it until golden, and top with mashed berries for the most satisfying breakfast.

Gluten-Free Sandwich Bread

You know that feeling when you find a gluten-free bread that actually holds together? Yeah, it’s a game-changer. This recipe gives you a soft, sliceable loaf that won’t crumble on you—perfect for sandwiches or toast. Let’s get baking!

Ingredients

– 2 cups gluten-free all-purpose flour blend (I like Bob’s Red Mill 1-to-1 for its reliable texture)
– 1 tsp xanthan gum (skip if your blend already has it, but check the label!)
– 1 tbsp active dry yeast (I always proof mine first to make sure it’s lively)
– 1 tbsp granulated sugar (just a touch to feed the yeast)
– 1 cup warm water (around 110°F—wrist-test it, it should feel like a warm bath)
– 2 large eggs, at room temperature (they bind everything together so nicely)
– 1/4 cup olive oil (extra virgin is my go-to for a subtle fruity note)
– 1 tsp apple cider vinegar (trust me, it helps with the rise and tender crumb)
– 1 tsp salt (I use fine sea salt for even distribution)

Instructions

1. In a small bowl, combine the warm water (110°F), sugar, and yeast. Let it sit for 5–7 minutes until foamy—this means your yeast is active and ready.
2. In a large mixing bowl, whisk together the gluten-free flour, xanthan gum (if using), and salt until well combined.
3. Crack the eggs into the flour mixture, then add the olive oil and apple cider vinegar.
4. Pour the foamy yeast mixture into the bowl with the dry ingredients.
5. Using a stand mixer with a paddle attachment, mix on medium speed for 3–4 minutes until the batter is smooth and slightly sticky. Tip: Don’t overmix—gluten-free batters can become gummy if worked too much.
6. Grease a 9×5-inch loaf pan with olive oil or non-stick spray.
7. Scoop the batter into the prepared pan and use a wet spatula to smooth the top evenly.
8. Cover the pan loosely with a clean kitchen towel and let the dough rise in a warm place for 45–60 minutes, until it nearly reaches the top of the pan. Tip: For a warm spot, I sometimes preheat my oven to 200°F, turn it off, and let the dough rise inside with the door cracked.
9. Preheat your oven to 375°F while the dough finishes rising.
10. Bake the loaf for 35–40 minutes, until the top is golden brown and an internal thermometer reads 200°F when inserted into the center.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes. Tip: Resist slicing right away! Cooling completely on a wire rack (about 2 hours) prevents a gummy texture.
12. Turn the loaf out onto a wire rack to cool completely before slicing.
Just slice it thick for avocado toast or thin for deli sandwiches—it’s sturdy enough to hold up without falling apart. The crumb is soft and slightly springy, with a mild, wholesome flavor that pairs well with both sweet and savory toppings. Try toasting a slice and slathering it with almond butter for a quick, satisfying snack.

Jalapeño Cornbread

Very few things beat the cozy comfort of warm cornbread, especially when it’s got that perfect kick of jalapeño. You get that classic sweet corn flavor with just enough heat to keep things interesting. It’s the kind of side dish that makes any meal feel a little more special.

Ingredients

– 1 cup yellow cornmeal (I like the stone-ground kind for extra texture)
– 1 cup all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 1 cup buttermilk (room temperature works best for even mixing)
– 1 large egg (I prefer room temp eggs here)
– 1/4 cup unsalted butter, melted
– 2 fresh jalapeños, finely chopped (remove seeds if you want less heat)
– 1/2 cup corn kernels (fresh or frozen both work great)

Instructions

1. Preheat your oven to 400°F and grease an 8-inch square baking pan.
2. Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
3. In a separate bowl, whisk the buttermilk and egg until fully combined.
4. Pour the melted butter into the buttermilk mixture while whisking continuously.
5. Tip: Make a well in the center of your dry ingredients before adding the wet mixture—this helps prevent overmixing.
6. Pour the wet ingredients into the dry ingredients and stir until just combined.
7. Gently fold in the chopped jalapeños and corn kernels.
8. Tip: Don’t overmix the batter—a few lumps are perfectly fine for tender cornbread.
9. Spread the batter evenly into your prepared baking pan.
10. Bake at 400°F for 20-25 minutes until the top is golden brown.
11. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean.
12. Let the cornbread cool in the pan for 10 minutes before slicing.

Delightfully moist with a crispy golden crust, this cornbread has the perfect balance of sweet corn and spicy jalapeño. The fresh corn kernels add little bursts of sweetness that complement the heat beautifully. Try serving it warm with a pat of honey butter or alongside a big bowl of chili for the ultimate comfort food experience.

Maple Pecan Sticky Buns

Visions of warm, gooey cinnamon rolls might dance in your head, but these maple pecan sticky buns are next-level cozy. You get that soft, yeasted dough wrapped around a sweet, nutty filling, all baked until golden and dripping with maple glaze. Honestly, they’re the kind of treat that makes a slow weekend morning feel extra special.

Ingredients

– 3 ½ cups all-purpose flour (I always spoon and level it for accuracy)
– 1 cup whole milk, warmed to about 110°F (test it on your wrist—it should feel warm, not hot)
– ½ cup granulated sugar
– ½ cup unsalted butter, softened (leave it out for an hour so it creams easily)
– 2 large eggs, at room temperature (they incorporate better into the dough)
– 1 packet active dry yeast (check the expiration date for a good rise)
– 1 tsp salt
– 1 cup packed brown sugar
– ½ cup pure maple syrup (the real stuff makes all the difference)
– 1 cup chopped pecans (toasting them first adds amazing flavor)
– 2 tsp ground cinnamon

Instructions

1. In a small bowl, combine the warmed milk, 1 tablespoon of the granulated sugar, and the yeast, then let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and remaining granulated sugar until light and fluffy, about 2 minutes.
3. Beat in the room temperature eggs one at a time, mixing just until combined after each addition.
4. Pour in the yeast mixture and mix on low speed until incorporated.
5. Gradually add the flour and salt, mixing until a shaggy dough forms.
6. Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic.
7. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1–1 ½ hours until doubled in size.
8. While the dough rises, grease a 9×13-inch baking dish and evenly sprinkle the chopped pecans across the bottom.
9. In a small saucepan over medium heat, combine the brown sugar, maple syrup, and ¼ cup of the softened butter, stirring constantly until the sugar dissolves and the mixture bubbles gently, about 3–4 minutes.
10. Carefully pour the hot maple mixture evenly over the pecans in the prepared dish.
11. Punch down the risen dough and roll it out on a floured surface into a 12×18-inch rectangle.
12. Spread the remaining ¼ cup of softened butter evenly over the dough, leaving a ½-inch border along one long edge.
13. In a small bowl, mix the cinnamon with 2 tablespoons of granulated sugar, then sprinkle it evenly over the buttered dough.
14. Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal.
15. Use a sharp serrated knife to slice the log into 12 equal pieces, wiping the blade between cuts for clean slices.
16. Arrange the slices cut-side up in the baking dish on top of the maple-pecan layer, spacing them slightly apart.
17. Cover the dish with the towel and let the buns rise in a warm spot for 30–45 minutes until puffy.
18. Preheat your oven to 350°F while the buns rise.
19. Bake the buns on the center rack for 25–30 minutes until golden brown and the filling is bubbly.
20. Immediately invert the hot baking dish onto a serving platter or baking sheet, letting the maple-pecan topping drizzle over the buns.
Just pulled from the oven, these buns are irresistibly soft with a sticky, caramelized pecan crust that crackles when you bite in. The maple sweetness balances the warm cinnamon, making them perfect torn apart warm with a drizzle of extra syrup or alongside a strong cup of coffee for that cozy contrast.

Rustic Potato Bread

Mmm, there’s something so comforting about the smell of fresh bread filling your kitchen, isn’t there? This rustic potato bread gives you that cozy bakery vibe with minimal fuss. You’ll love how the potato makes it extra soft and tender.

Ingredients

– 1 cup mashed potatoes (I like using leftover mashed potatoes for this)
– 1 ½ cups warm water (around 110°F – warm to the touch but not hot)
– 2 ¼ tsp active dry yeast (that’s one standard packet)
– 1 tbsp honey (this helps feed the yeast and adds subtle sweetness)
– 2 tbsp olive oil (extra virgin is my go-to for better flavor)
– 4 cups all-purpose flour, plus extra for dusting
– 1 ½ tsp salt (I prefer fine sea salt for even distribution)

Instructions

1. Combine warm water, yeast, and honey in a large mixing bowl and let sit for 5 minutes until foamy.
2. Stir in mashed potatoes and olive oil until well combined.
3. Gradually add 3 cups of flour and salt, mixing with a wooden spoon until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes, adding remaining flour as needed until smooth and elastic.
5. Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles and shape into a round loaf.
7. Place loaf on a parchment-lined baking sheet, cover, and let rise for 30 minutes until puffy.
8. Preheat your oven to 375°F during the final 15 minutes of rising.
9. Score the top of the loaf with a sharp knife in a cross pattern.
10. Bake for 35-40 minutes until golden brown and the bottom sounds hollow when tapped.
11. Transfer to a wire rack and let cool completely before slicing.

Extra soft and slightly sweet, this bread stays moist for days thanks to the potato. It makes incredible toast with butter or fantastic sandwiches – try it with roast beef and horseradish for a real treat.

Summary

You now have 20 wonderful bread recipes to make any occasion special. From weekend brunches to cozy family dinners, there’s a fluffy loaf waiting to fill your kitchen with that incredible fresh-baked aroma. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this collection on Pinterest for your fellow bread lovers!