13 Homemade Bread Recipes With Bakery Results

Baking at home can be one of the most satisfying ways to slow down and fill your kitchen with good smells. If you love the idea of bakery-style results without the commute, these Homemade Bread recipes are for you. You’ll find everything from quick no-yeast loaves to yeasted boules that develop deep flavor and crisp crust.

I use a KitchenAid stand mixer for enriched doughs and a Dutch oven for artisan-style crusts when I want that bakery crackle. Each recipe below includes straightforward ingredients, exact temperatures, timing, and helpful tool tips so you’ll get consistent Homemade Bread every time.

Bookmark or pin this list for weeknight baking, weekend projects, or to gift warm loaves to friends. Ready to knead, fold, and bake your way through 13 dependable breads with bakery results? Let’s go.

1. Classic Homemade Bread

This Classic Homemade Bread is the sandwich loaf of your dreams — tall, soft crumb, and a thin crisp crust. It stays tender thanks to milk and a touch of butter, and it toasts beautifully. Perfect for sandwiches, French toast, or just warm with butter.

I mix this dough in my KitchenAid stand mixer for 5 minutes to develop the gluten without hard work.

Ingredients

• 3 cups all-purpose flour (plus extra for dusting)
• 2 tbsp sugar
• 1 1/4 tsp salt
• 2 1/4 tsp active dry yeast (1 packet)
• 1 cup warm milk (110°F)
• 2 tbsp unsalted butter, softened
• 1 large egg, room temperature
• 2 tbsp vegetable oil

Instructions

1. Warm milk to 110°F. Stir in sugar and yeast; let sit 5–10 minutes until foamy.
2. In bowl, combine flour and salt. Add warmed milk mixture, egg, softened butter, and oil.
3. Mix on low 2 minutes, then medium 4–5 minutes until dough is smooth and slightly tacky. (Hand knead 8–10 minutes if not using a mixer.)
4. Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1.5 hours.
5. Punch down dough and divide into two equal pieces. Shape into loaves and place in two 9×5-inch greased loaf pans.
6. Cover and proof 45–60 minutes until puffy and about 1 inch above pan rim.
7. Preheat oven to 350°F. Brush tops with milk or egg wash.
8. Bake 30–35 minutes until golden brown and internal temp reaches 190–195°F on an instant-read thermometer.
9. Remove from pans and cool on a cooling rack for at least 30 minutes before slicing.

How to Serve It

Slice into sandwiches or toast, and serve with butter and jam. Garnish with a simple dusting of flour for a bakery look. Store in an airtight container at room temperature for 3 days, or freeze slices for up to 3 months. Make-ahead: bake, cool completely, then freeze; thaw in the toaster or oven.

2. No-Knead Artisan Bread

This No-Knead Artisan Bread gives bakery-style crust and an airy interior with almost no hands-on work. A long, slow rise builds flavor; a hot Dutch oven creates a crisp, crackling crust. Great when you want impressive results with minimal effort.

I bake this in a preheated Dutch oven to trap steam and get that blistered exterior.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tsp salt
• 1/4 tsp instant yeast
• 1 3/4 cups lukewarm water (about 90°F)
• 2 tsp olive oil (optional, for easier handling)

Instructions

1. In a large bowl, whisk flour, salt, and yeast.
2. Add water and mix with a spatula until shaggy; dough will be sticky.
3. Cover bowl with plastic wrap and let rise at room temperature 12–18 hours until bubbles appear and doubled.
4. Lightly flour work surface and shape dough into a round by folding edges under. Let rest 30 minutes.
5. Preheat oven to 450°F with the Dutch oven inside for 30 minutes.
6. Transfer dough to a piece of parchment, score with a sharp knife or lame, and carefully lower into hot Dutch oven.
7. Cover and bake 30 minutes, then uncover and bake 10–15 minutes until deep golden and hollow-sounding.
8. Cool on a cooling rack at least 1 hour before slicing.

How to Serve It

Serve torn with olive oil, cheese, or as a sandwich base. Garnish with flaky sea salt for visual appeal. Store whole or sliced in a paper bag for up to 2 days; for longer storage, freeze slices individually in freezer storage bags.

3. Homemade Bread Sourdough Boule

This Homemade Bread Sourdough Boule uses a mature starter for tangy flavor and a chewy, open crumb. It takes time but rewards patience with complex flavor and a blistered crust. Perfect for toast, grilled cheese, or as a centerpiece at dinner.

If your starter is new, feed it twice before baking. I proof in a banneton basket for a tidy shape and crisp bottom.

Ingredients

• 500 g bread flour (about 4 cups)
• 350 g water (70% hydration)
• 100 g active sourdough starter (fed and bubbly)
• 10 g salt (about 1 3/4 tsp)

Instructions

1. Mix flour and water in a bowl until no dry spots; autolyse 30–60 minutes.
2. Add starter and salt; mix until incorporated.
3. Perform 4 sets of stretch-and-folds every 30 minutes during the first 2 hours.
4. Bulk ferment at room temp 3–5 hours until dough is slightly expanded.
5. Shape into a tight boule and place seam-side up in a floured banneton basket.
6. Proof 2–4 hours at room temp or overnight in the fridge for flavor development.
7. Preheat oven to 500°F with a Dutch oven or baking stone inside for 45 minutes.
8. Turn dough onto parchment, score with a lame, and bake covered at 475°F for 20 minutes, then uncover and bake 20–25 minutes until deep brown and internal temp is 205–210°F.
9. Cool at least 2 hours before slicing to set crumb.

How to Serve It

Slice thin for toast or thicker for sandwiches. Rub with garlic and olive oil for bruschetta. Store in a paper bag for 2 days, or freeze sliced in vacuum bags for longer keeping.

4. Whole Wheat Honey Bread

This Whole Wheat Honey Bread balances hearty whole grain flavor with a touch of honey for sweetness and softness. It's denser than white loaves but still tender, making it ideal for breakfast toast or hearty sandwiches.

I weigh flour on a digital kitchen scale for consistent results with whole wheat.

Ingredients

• 2 cups whole wheat flour (packed)
• 1 1/2 cups all-purpose flour
• 2 tbsp honey
• 1 1/4 tsp salt
• 2 1/4 tsp active dry yeast
• 1 1/4 cups warm water (110°F)
• 3 tbsp unsalted butter, melted and cooled
• 1 large egg, room temperature

Instructions

1. Dissolve yeast in warm water with honey; let foam 5–10 minutes.
2. In a large bowl, whisk flours and salt. Add yeast mixture, butter, and egg.
3. Mix until combined and knead 8–10 minutes until smooth (or 6–8 minutes in mixer).
4. Place in lightly oiled bowl, cover, and rise until doubled, about 1–1.5 hours.
5. Shape into a loaf and place in a 9×5-inch greased pan. Cover and proof 45–60 minutes.
6. Preheat oven to 350°F. Brush top with milk.
7. Bake 30–35 minutes until deep golden and internal temp is 190°F.
8. Cool on a cooling rack before slicing.

How to Serve It

Serve with nut butters or sharp cheese. Garnish with sunflower seeds or oats on top before baking. Store in an airtight container 3–4 days or freeze slices.

5. Brioche Loaf (Soft, Buttery)

Brioche is a rich, buttery bread with a soft, tender crumb — almost cake-like. It's indulgent but simple when you plan for the chill time. Great for French toast, sandwiches, or special breakfast spreads.

I use a stand mixer to incorporate butter completely without overheating.

Ingredients

• 4 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 tsp salt
• 2 1/4 tsp active dry yeast
• 5 large eggs, room temperature
• 1/2 cup whole milk, warm (100–110°F)
• 1 cup unsalted butter, softened and cubed
• 1 egg + 1 tbsp milk for egg wash

Instructions

1. Warm milk and dissolve yeast with 1 tsp sugar; rest 5 minutes.
2. In mixer bowl, combine flour, sugar, and salt. Add eggs and starter milk mixture.
3. Mix on low to form a dough, then increase speed and knead 8–10 minutes.
4. Add softened butter, a few cubes at a time, mixing until fully incorporated and dough is smooth and elastic (~8–10 minutes).
5. Transfer to an oiled bowl, cover, and refrigerate 6–12 hours (cold ferment improves flavor).
6. Remove and shape into a loaf or divide into brioche tins. Cover and proof until puffy (~1.5–2 hours).
7. Preheat oven to 350°F. Brush with egg wash.
8. Bake 30–35 minutes until deep golden and internal temp 190–200°F.
9. Cool in pan 10 minutes, then on a cooling rack.

How to Serve It

Serve warm with jam, or use thick slices for French toast. Store wrapped in a bread box or airtight container for 2 days, or freeze slices.

6. Ciabatta (Open-Crumb Loaf)

Ciabatta is known for a crisp, flour-dusted crust and large, irregular holes inside. High hydration and gentle handling give it that airy texture. This loaf is perfect for panini and dipping in olive oil.

Use a bench scraper to handle the sticky dough without tearing.

Ingredients

• 4 cups bread flour
• 2 1/4 tsp instant yeast
• 2 tsp salt
• 2 3/4 cups cold water
• 2 tbsp olive oil

Instructions

1. Mix flour, yeast, and salt. Add water and stir until a very wet, sticky dough forms. Add olive oil.
2. Cover and let ferment at room temp 12–18 hours until bubbly.
3. Flour work surface and gently turn dough out. Divide into two rectangles with a bench scraper.
4. Transfer to heavily floured baking sheet or pizza stone and rest 45–60 minutes.
5. Preheat oven to 475°F with a baking stone or steel inside.
6. Bake 18–25 minutes until golden and hollow-sounding.
7. Cool on a cooling rack at least 30 minutes before cutting.

How to Serve It

Slice lengthwise for sandwiches or dice for bruschetta. Serve with extra virgin olive oil and herbs. Store in a bread bag or airtight container to retain crust for a day; re-crisp in the oven if needed.

7. Rosemary Sea Salt Focaccia

Focaccia is a flat Italian bread that's flavored with olive oil, herbs, and flaky salt. It's soft inside with a golden, dimpled top — wonderful as an appetizer or sandwich base. The olive oil keeps the crumb tender and the top irresistible.

A heavy-duty baking sheet gives even browning and crisp edges.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 tsp instant yeast
• 1 1/4 tsp salt
• 1 1/4 cups warm water (100–110°F)
• 1/4 cup olive oil + extra for drizzling
• 1 tbsp fresh rosemary leaves, chopped
• 1 tsp flaky sea salt for topping

Instructions

1. Combine flour, yeast, and salt. Add water and 1/4 cup olive oil. Mix until a soft dough forms.
2. Knead 5–7 minutes until smooth. Place in oiled bowl, cover, and rise 1–1.5 hours until doubled.
3. Oil a 9×13-inch pan and transfer dough, stretching to fit. Cover and proof 30–45 minutes.
4. Preheat oven to 425°F.
5. Dimple dough with oiled fingertips, drizzle with olive oil, sprinkle rosemary and flaky sea salt.
6. Bake 20–25 minutes until golden brown.
7. Cool slightly in pan, then transfer to cutting board.

How to Serve It

Serve warm with rosemary sprigs, extra olive oil for dipping, or top with cherry tomatoes before baking for variation. Store in an airtight container for 2 days or freeze slices.

8. Soft Dinner Rolls (Pull-Apart)

These soft dinner rolls are pillowy, buttery, and perfect for holiday tables. They rise tall and pull apart easily, with a tender crumb that soaks up butter.

I bake them in a cast iron skillet for even heat and a rustic presentation.

Ingredients

• 4 cups all-purpose flour
• 1/3 cup sugar
• 2 1/4 tsp active dry yeast
• 1 1/2 tsp salt
• 1 cup warm milk (110°F)
• 1/3 cup unsalted butter, softened (plus 2 tbsp melted for brushing)
• 2 large eggs, room temperature

Instructions

1. Dissolve yeast in warm milk with 1 tbsp sugar; wait until foamy (~5–10 minutes).
2. In mixer, combine flour, remaining sugar, and salt. Add eggs, softened butter, and yeast mixture.
3. Knead 6–8 minutes until dough is smooth and elastic.
4. Place in oiled bowl, cover, and rise until doubled (~1–1.5 hours).
5. Punch down and divide into 12–15 equal balls. Place in a greased skillet or pan.
6. Cover and proof 30–45 minutes until puffy.
7. Preheat oven to 375°F. Brush with melted butter.
8. Bake 18–22 minutes until golden and internal temp 190°F.
9. Brush again with butter and serve warm.

How to Serve It

Serve with compound butter or gravy. For storage, cool completely and keep in an airtight container up to 3 days; reheat wrapped in foil at 300°F for 10 minutes.

9. New York-Style Bagels

If you love a chewy, shiny bagel, these New York-style bagels are boiled before baking for that signature texture. Top with seeds, everything spice, or keep plain.

A slotted spoon helps transfer bagels during the boiling step.

Ingredients

• 4 cups bread flour
• 2 tsp sugar
• 2 1/4 tsp active dry yeast
• 1 1/4 tsp salt
• 1 1/4 cups warm water (100–110°F)
• 2 tbsp barley malt syrup or honey (for boiling water)
• Toppings: sesame seeds, poppy, everything seasoning

Instructions

1. Combine flour, sugar, yeast, and salt. Add water and mix to form a firm dough.
2. Knead 8–10 minutes until smooth and elastic.
3. Place in oiled bowl, cover, and rise until doubled (~1 hour).
4. Divide into 8 portions, shape into bagels (roll into ropes and join ends).
5. Rest shaped bagels 20 minutes.
6. Preheat oven to 425°F and bring a large pot of water to a simmer; add barley malt syrup.
7. Boil bagels 1 minute per side, removing with a slotted spoon, drain briefly on a rack.
8. Place on parchment, top as desired, and bake 18–22 minutes until golden.
9. Cool on a cooling rack before slicing.

How to Serve It

Toast and top with cream cheese, smoked salmon, or egg and cheese. Store in a paper bag for a day or freeze in freezer bags.

10. Cinnamon Swirl Bread

Cinnamon Swirl Bread is a timeless bakery-style loaf with a tender crumb and a ribbon of spiced filling. It’s perfect for brunch, dessert, or a sweet snack.

I roll the dough on a floured surface and spread filling evenly using an offset spatula for a neat swirl.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/3 cup sugar
• 2 1/4 tsp active dry yeast
• 1 tsp salt
• 1 cup warm milk (110°F)
• 1/4 cup unsalted butter, softened
• 1 large egg
• For filling: 1/2 cup brown sugar, 2 tbsp ground cinnamon, 2 tbsp melted butter

Instructions

1. Dissolve yeast in warm milk with 1 tbsp sugar; let foam 5 minutes.
2. Mix flour, sugar, and salt in bowl. Add milk mixture, butter, and egg. Knead 6–8 minutes.
3. First rise in oiled bowl until doubled (~1 hour).
4. Roll dough into rectangle about 12×16 inches on floured surface.
5. Mix filling and spread over dough with an offset spatula. Roll tightly from long side.
6. Place seam-side down into a greased 9×5-inch loaf pan. Proof 45–60 minutes.
7. Preheat oven to 350°F. Bake 35–40 minutes until golden and internal temp 190°F.
8. Cool completely on a cooling rack before glazing or slicing.

How to Serve It

Slice and serve with coffee or tea. Brush with a simple powdered sugar glaze if desired. Store wrapped in foil in an airtight container for up to 3 days.

11. Gluten-Free Almond & Oat Quick Bread

This Gluten-Free Almond & Oat Quick Bread is tender, slightly nutty, and loaf-pan simple — no yeast, no waiting. It’s great for readers following gluten-free diets who still crave loaf-style breakfasts.

Measure flours by weight or use a digital kitchen scale for accuracy with gluten-free flours.

Ingredients

• 1 1/2 cups almond flour
• 1 cup gluten-free rolled oats, ground into flour
• 1/3 cup brown sugar or coconut sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 large eggs, room temperature
• 1/3 cup unsweetened applesauce
• 1/4 cup melted coconut oil or olive oil
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped nuts or chocolate chips

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper.
2. Grind oats into flour in a food processor if needed.
3. Whisk almond flour, oat flour, sugar, baking soda, and salt.
4. In another bowl, whisk eggs, applesauce, oil, and vanilla.
5. Combine wet and dry ingredients until smooth; fold in nuts or chips.
6. Pour into prepared pan and smooth top.
7. Bake 45–55 minutes until golden and a toothpick comes out mostly clean; internal temp around 200°F.
8. Cool 15 minutes in pan then finish cooling on a cooling rack.

How to Serve It

Serve slightly warm with nut butter or yogurt. Store in an airtight container in the fridge up to 5 days or freeze slices.

12. Homemade Bread Japanese Milk Bread (Tangzhong)

This Homemade Bread Japanese Milk Bread uses the tangzhong method (a cooked flour-and-water starter) to keep the crumb ultra-soft and hold moisture longer. The result is tender, slightly sweet bread that’s ideal for sandwiches or toast.

Make the tangzhong in a small saucepan and use an instant-read thermometer to ensure correct temperature while baking.

Ingredients

• For tangzhong:
  • 3 tbsp bread flour
  • 1/2 cup water
  • 1/4 cup milk
• For dough:
  • 3 1/2 cups bread flour
  • 1/3 cup sugar
  • 2 1/4 tsp active dry yeast
  • 1 tsp salt
  • 1/2 cup whole milk, warm
  • 1 large egg
  • 1/4 cup unsalted butter, softened
  • Tangzhong (cooled)

Instructions

1. Make tangzhong: whisk flour, water, and milk in small saucepan over medium heat. Stir constantly until thickens to a paste (65°C/149°F). Cool.
2. In mixer, combine flour, sugar, yeast, and salt. Add tangzhong, warm milk, and egg.
3. Mix to form dough, then knead adding softened butter until elastic (~10 minutes).
4. First rise in greased bowl until doubled (~1–1.5 hours).
5. Divide into 3 or 4 balls and place in greased loaf pan in rows, seam down.
6. Proof 45–60 minutes until puffy.
7. Preheat oven to 350°F. Brush with milk or egg wash.
8. Bake 25–30 minutes until golden and internal temp 190°F.
9. Cool in pan briefly, then on a cooling rack.

How to Serve It

Use for soft sandwiches or thick toast. Store in a bread box or airtight container for up to 4 days; freeze slices for longer storage.

13. Keto Almond Flour Sandwich Bread

For readers following low-carb or keto diets, this Keto Almond Flour Sandwich Bread offers a tender, egg-rich loaf that toasts well and holds sandwich fillings. It’s quick and yeast-free.

I bake this in a 9×5-inch loaf pan lined with parchment for easy removal.

Ingredients

• 2 1/2 cups almond flour
• 1/4 cup coconut flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 large eggs, room temperature
• 1/4 cup melted butter or coconut oil
• 1/2 cup unsweetened almond milk
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 350°F. Line a 9×5-inch loaf pan with parchment paper.
2. Whisk almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk eggs, melted butter, almond milk, and vinegar.
4. Combine wet and dry ingredients until smooth.
5. Pour into prepared pan and smooth top.
6. Bake 40–50 minutes until set and golden; a toothpick should come out clean.
7. Cool completely in pan before slicing to prevent crumbling.

How to Serve It

Use for sandwiches, toast, or grilled cheese; it toasts nicely. Store in the fridge in an airtight container up to 7 days or freeze slices for longer.

Baking Homemade Bread gives you freedom to tailor texture, flavor, and shape — from quick loaves to slow-fermented sourdough. You’ve got recipes for everyday sandwich loaves, rustic artisan loaves, enriched brioche, and options that fit gluten-free and low-carb diets. Pin this list for easy access and try one loaf per week to build confidence.

If you bake often, a reliable digital kitchen scale and good parchment paper make a big difference across these recipes. Which loaf are you trying first — classic, sourdough, or something sweet? Share your results with friends and pin this guide so it’s always handy.

Emily Harper