easy homemade bread

A moist, delicious healthy banana bread recipe with chocolate chips. So fluffy and sweet, no one will suspect it's made with Greek yogurt and whole wheat!

Healthy Banana Bread with Chocolate Chips

mashed overripe bananas (about 11 ounces or 3 large)

canola oil coconut oil*)

brown sugar

maple syrup

vanilla extract

baking soda

cinnamon

salt

white whole wheat flour

semisweet chocolate chips

Place the rack in the center of your oven and preheat the oven to 350 degrees F. Lightly grease an 8 x 4-inch loaf pan with nonstick spray and set aside.

Mash the bananas in the bottom of a large bowl until mostly smooth. Whisk in the egg, then the yogurt and oil. Whisk in the brown sugar, maple syrup, and vanilla. Sprinkle the baking soda, cinnamon, and salt over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in the chocolate chips.

Scrape the mixture into the prepared pan. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Check at the 35-minute mark and tent with foil if the bread is browning too quickly at the corners. Place the pan on a wire rack and let cool for 15 minutes. Remove from pan and place on rack to finish cooling completely (for neat slicing), or enjoy warm and don't worry if the slices are messy.

https://content.jwplatform.com/videos/tqZUv1fq.mp4

A moist, delicious healthy banana bread recipe with chocolate chips. So fluffy and sweet, no one will suspect it’s made with Greek yogurt and whole wheat!

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

World's Easiest Yeast Bread recipe - Artisan, NO KNEAD

(450 grams) flour (, bread

tsp yeast

flour (,

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).

Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.

Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10&quot; or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.

Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don&#x27;t get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

Cool on rack for 10 minutes before slicing.

This is the easiest bread you'll ever bake! No kneading, no fuss, just delicious carbs.

No-Knead Dutch Oven Bread

all-purpose flour,

sea salt

Red Star active dry yeast OR 3/4 teaspoon instant yeast

water (about 110 to 115 degrees F)

In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

I have to say this was soooooooo good!! I wish I had more freezer space so I could stock up on this!

I made my first loaf yesterday. It was insanely easy. I did remove the top rack of my oven, to make it easier to move my Dutch Oven without being burned, ( I have the scars to prove it. I could just pick it up rather than  slide the pot. 
The bread was beautiful when done. The hard part waiting for it to cool. It is delicious with butter.  My aunt made it her dinner. I had added rosemary and time in the begining to the flour, salt and yeast dry ingredients.

This is my go to bread now! I love adding fresh herbs or roasted garlic during the last shaping.

Great recipe! I followed the recipe as-written and my dough was a little on the wet side- it didn't hold its shape as well as in your photos when I  formed it into a circle and let it rest, however it still baked up beautifully and turned out looking  just like in your photos.  The bread has excellent flavour and a nice thick crisp crust. I'll definitely make this again!

Sooooo easy and soooooooooo delicious. Thank you for making me feel like a great chef when I am kitchen challenged?

Followed recipe exactly and bottom turned black, burnt.
I’ve seen the exact same recipe on the Internet, and they say 30 minutes instead of 45 minutes of baking. And some recipes use temperatures of 400 or 425 not 450.

Using this recipe, I made bread for the first time in my brand new dutch (to me) dutch oven! I'm completely hooked! Instead of using plastic wrap as the recipe calls for, I used beeswax wrap to be more earth friendly.

Very easy to make and delishis to eat with family or friends. Also make a nice gift any time

I made this recipe today and I used unbleached bread flour instead of all purpose flour. What I found in the oven was the tour hundred and fifty degrees in a cast iron pot made the bottom a little too dark but it is fairly decent and it made a cute little round Loaf and a 5-quart pan. I think a 4-quart would be better to make the bread a little taller. I did feel there was too much salt in this recipe though and I would cut that back by a half a teaspoon I think. It's going to make a good base drizzled with olive oil and pan toasted again with brie and olives and of course I'm wine. I am going to try it again with all-purpose flour and see if there's a bit of a difference.

I am a failure at cooking, baking...life in general.  This bread has given me a new lease on life.  My granddaughter still doesn't believe I made this bread.  YOU CAN DO IT!

This was so easy to make! HOWEVER.... I'm not sure what I did but my bread was so DENSE... please help.

I have been making this bread for over four years. It is 'super easy' and the results are amazing. Nice big holes inside! Try this recipe !!

Thank you so much for this wonderful recipe. I just made it and we ate already half of it. It is so good. And so easy to make. I'm from Germany and I just love bread. This is a keeper  for sure.

Thank you, I should have mentioned that I live now in the us for over 16 years and just missed real bread ?

I've made bread for about 15 years. Never in a ditch oven until now. I keep coming back to this wonderful recipe. I've done garlic herb, sun-dried tomato, sour dough and even some as written. They have all been excellent. Thank you!

Made it on a Braai. Took some tries to get the brass ‘settings’ right but oh. My. God. Was it worth it. This. Mother trucking. Bread. So good. DO IT. AND THE BRAAI JUST MAKES IT BETTER MY SOUTH AFRICANS. 

So simple and absolutely delicious!!! Can I double the recipe? (Rookie here) and if so, what adjustments need to be made in baking time etc? 

This was my first time EVER making bread. I’m a very confident baker, but for some reason, bread has always intimidated me!! After getting a Dutch oven for Christmas, I was excited to give this recipe a try..... it’s super easy!
It turned out great despite discovering my oven is having huge temp issues (+or- 100 degrees whenever it feels like it).
Only question I have with it is: the crust on my loaf was super thick. Is that from the oven being too hot possibly?

It was super easy to follow. Tasted great. Made it for a pasta dinner. Nice little extra.  Kids loved it.

I sent my youngest a picture of the completed product. Her comment was, "How do you go from barely cooking to making your own bread? So pretty!"  And at 4 ingredients, super simple.

I walked around all day saying, " I made bread!" 

Simple and delicious. Looks like it came from a bakery. Thanks so much!

I make a loaf every week - love it - and so easy to make

WOW! Loving this easy bread recipe, definitely pinning this to make for a dinner party!

I baked this today and its OK but a little doughy in the middle, I guess a bit undercooked. However the crust is rock hard. A little salty so maybe next time I'll only add one teaspoon on salt. I followed the recipe exactly and used all purpose flour.
I think it may have something to do with my oven, as I used a counter top electric oven. Maybe it struggled to get hot enough, I'm not sure.
Also, I'm from the UK and have no idea about 'cups'. It would be useful to have the metric measurements on the recipe as well.
I will try it again sometime. Thanks!

Turned out beautiful.  Very easy to follow, wouldn’t change a thing. My family loved it. Thank you for recipe. 

Simple..tasty (especially when toasted). Excellent with butter and orange marmalade. A loaf of this bread will be by on my table every weekend.
Thanks!

This Coronavirus has brought back the baker in me. This recipe is  delicious and so easy to make. Thank you so much. Now the big problem is you can’t get flour or yeast!!  By the way, I’m making another loaf right now!! Everyone be safe out there. 

So easy! And so good! Perfect crusty crust and soft on the inside! Mmmmm! I can’t believe I did it! 

Loved it! Followed directions to a T and it turned out perfect.  Looking forward to checking out your sourdough recipe. Thank you! 

In your recipe if I want to double or triple it the recipe says to double or triple all of the ingredients but it says to cook it at the same time and it also says to double or triple the temperature of the water for the yeast. It doesn’t seem like that last part would be correct. How do I do this? Thanks!

This was super simple , yummy, and makes your house smell heavenly

Absolutely delicious !  If there is any leftover what is the best way to store it to keep the crust firm?

This is only my second time  making bread, and I’m so happy I made your recipe. Excellent!  

Best bread and recipe! Makes a perfect loaf of delicious bread. I’ve even made this out on the range with campfire coals and it turns out perfect. My biggest problem is that it disappears so quickly. 

Great recipe!  I've used it and shared it many, many times. 

Would love to see variations on this, how the recipe might add spices/flavors? 

One note on a mistake in the recipe: if you click on "2x" or "3x" the temperature of the hot water also gets multiplied, though the amount should change the temperature stays the same.

Beautiful Loaf of Bread!  I  was recently gifted an enameled Dutch Oven so have been looking at lots of recipes. So glad that I tried one... I stopped eating a slice to come write this!

Thus bread tastes and feels like a good crusty baguette type bread. It is delicious and ridiculously easy

This was  an incredibly easy recipe!! This bread  came out so good! Thank you for sharing it!

This was so easy—I used a 3 qt Dutch oven and canola oil instead of cooking spray (higher smoke point).  Next time, I’m going to do fresh rosemary and coarse sea salt on top.

I made this recipe FOUR times this week, and I gave away three of the loaves to family and friends.   Everyone asked for the recipe. No Knead Dutch Oven Bread was SO easy, and I have never made bread so delicious. Thank you!

Fabulous bread, we LOVE it! Do you have any recipes like this, only using a portion of whole wheat? 
Thank you.

I can’t believe how deliciously easy this was!  This was my first ever experiment with yeast and bread baking. I’d always been too intimidated to try. So glad I got over that. Can’t wait to mix up a next loaf and continue the experimenting. Thank you for a simple easy to follow recipe!

So easy and delicious. Added some herbs which really upped the flavour. 

I tried so many different recipes and so far this one is the best one yet! 
The crust was crispy and the dough so  spongy  

Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

Thanks for your recipe. My kids love homemade bread. And it's really delicious!

I have had great success with this recipe. I would like a more airy crumb but it is still a great loaf. Can you please advise on the quantity of flour. My first three loafs I scooped the flour out of the container with my volumetric measuring cup. I got 474 grams, 478g, &amp; 473g. Today, I spooned the flour into the same measuring cup and got 419g. What weight of flour, in grams, is your recommended quantity?

I want to add herbs, do I do that at the very beginning?

I just love this bread. Truly appreciate the way you made this. Looking forward for more such recipes in future too.

An easy homemade rustic bread recipe that requires no kneading or special equipment.

New York Times No Knead Bread

all purpose flour

tsp active dry yeast

water

Mix all ingredients together until a sticky dough forms.

Cover with plastic wrap and a towel and leave to rise in a warm place away from drafts. Let rise for a minimum of 12 hours up to 20 hours.

Flour a clean dry surface. Dump dough out and press out bubbles. Knead a few times by pressing down, folding over, turning and repeating. Form into a ball and dust with flour.

Leave to rise a minimum of 2 hours until doubled in size.

When bread is nearly finished rising, preheat oven to 450 degrees. Place heavy lidded pot such as a Dutch oven in the oven to preheat on a rack near the bottom.

Carefully place dough into the heated pot, cover and cook for 30 minutes.

Remove lid and cook another 15 minutes or so until the dough is nicely browned and a good crust is formed.

A simple and fool-proof Wheat Bread Recipe that makes four loaves of bread in one batch. This recipe comes from my mom, and it's certainly a keeper!

Mom's 4 Loaf Wheat Bread Recipe

instant yeast

honey white sugar

flour flour

Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.

Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.

Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.

Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn&#8217;t stick to your hands. I like to knead this for 6-8 minutes by hand, it helps the end texture a lot to work the dough well!

Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.

Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.

Let the dough rise in the pans until it is an inch above the rim.

Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you&#8217;ll hear a hollow sound when you tap the bread with your fingernail.

Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.

Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.

https://www.youtube.com/watch?v=q1VRq7WSJTg

Here's the playback from my live bread baking class! I picked this recipe because it's easy to make and it DOESN'T include milk/eggs/butter so it's very pantry item friendly. It's my mom's recipe and one I've been making for years. Find the full post with pictures and details here: https://www.blessthismessplease.com/four-loaf-wheat-bread-recipe/
.⁠
I HALVED this recipe in the video, I'd recommend doing that, especially if kneading my hand. It's a lot of dough to work with a full batch. The half batch will make 2 loaves, full batch (this recipe as written) will make FOUR loaves, share or freezer for later as needed. ⁠
.⁠
INGREDIENTS⁠
4 cups warm water⁠
2 tablespoons instant yeast⁠
1/2 cup honey or 3/4 cup white sugar⁠
1/2 cup oil⁠
1 1/2 tablespoons salt⁠
11 cups flour (a mix of 1/2 whole wheat flour and 1/2 all-purpose is best)⁠
INSTRUCTIONS⁠
Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.⁠
Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.⁠
Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.⁠
Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn’t stick to your hands.⁠
Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.⁠
Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.⁠
Let the dough rise in the pans until it is an inch above the rim.⁠
Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you’ll hear a hollow sound when you tap the bread with your fingernail.⁠
Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.⁠
Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.⁠

How to make SIMPLE TASTY Homemade Bread ~ NO butter, eggs, or milk! (Live playback)

tbsp flour (,

An easy, soft 100% whole wheat sandwich bread with only one rise that will free you from buying loaves at the store!

Soft 100% Whole Wheat Sandwich Bread

water (between 105-110 degrees)

instant active dry yeast (OR regular active dry yeast)

honey

oil**

vital wheat gluten (OPTIONAL (I don't use this anymore))

Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).

Add honey, oil, salt, (plus gluten, if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.

Form into two loaves and place in greased 9x5 pans (or 8.5x4.5 inch pans for a better rise). Allow to rise in a warm place for about 60 minutes, until 1/2 to 1-inch above pans (you may need 15-30 minutes longer if your kitchen is cold, but don&#039;t over rise or the loaf will fall when baked). Preheat oven to 350 degrees ten minutes before rising time is done.

Bake for 30 minutes, rotating halfway through if needed.

Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.***

A quick and easy artisan quality bread recipe

Rosemary Multi-Seed Bread

Tbsp Yeast

Tbsp Sugar

Salt

Cups Warm Water

Cups Plain Flour

Cup Dried Rosemary

Cup Sunflower Seeds

Cup Pumpkin Seeds

Sesame Seeds

In a bowl, mix together the yeast, sugar, salt and warm water until fully dissolved.

Add the first 3 1/2 cups of flour into the liquid and mix until fully combined.

Set aside a small amount of sesame seeds and rosemary for topping the bread later. Add the remaining rosemary and all seed types, then kneed into mixture.

Add last remaining 1/2 cup of flour into the mixture and kneed until the dough forms a ball.

In a bowl, pour about 2 Tbsp of olive oil and then rub around the inside surface of the bowl until covered.

Put your dough ball into the oiled bowl and cover with a warm, dampened tea towel. Leave this in the sun to rise for 2 hours.

After 2 hours, flour your surface (I suggest a chopping board) and place your risen dough ball onto it. Kneed out any air bubbles and form the dough into a large oval shape, roughly 3-4cm high. Sprinkle flour over the dough during this process if necessary to stop it from sticking to your fingers.

With a sharp knife, cut down the centre of the dough and mould each half into your desired loaf shapes.

Brush the tops of your loaves with olive oil and then cut diagonal slits on top. I usually do about 3 but you can do this however you like. Sprinkle the remaining sesame seeds and rosemary on top of each loaf and then leave to sit for an additional hour.

Preheat oven (s) to 180 degrees on the bake setting. If you have two ovens, you can cook both loaves at the same time, but I often cook one loaf first and then any time up to one day later, cook the second loaf.

Cook each loaf for approximately 30-40 minutes or until the crust is golden.

Allow to sit for at least 10 minutes before cutting so that the bread will hold it&#39;s shape better. Cut into desired slice sizes and serve with a touch of butter.

Experience the joy of baking with this Gluten-Free Buckwheat Bread. It&#039;s a simple, one-ingredient recipe that yields a nourishing, dense loaf. Perfect for those on a gluten-free diet or anyone seeking a healthier bread alternative.

1-Ingredient Buckwheat Bread (Nourishing &amp; GF)

buckwheat kernels

tsp salt

tsp poppy and sesame seeds (optional)

Rinse the hulled buckwheat kernels under cold water until the water runs clear. This ensures that any dust or impurities are removed.

Transfer the rinsed buckwheat to a large bowl. Cover the kernels with cold water, ensuring they are fully submerged. Cover the bowl with a clean cloth and let it sit 6 to 7 hours.

Once soaked, drain (do not rinse) and transfer to a blender with 0.9 cups (200 ml) water and salt. Blend, starting at low speed and slowly increasing, until you get a very smooth texture without any pieces left.

Pour the blended buckwheat mixture back into the bowl. Cover it again and let it sit at room temperature for 12 to 24 hours (please see notes to determine how long you should leave it to ferment).

When you&#39;re ready to bake, preheat your oven to 350 °F. While the oven is heating, prepare a loaf pan by lining it with baking paper.

Pour the fermented buckwheat dough into the prepared loaf pan. If you&#39;d like, sprinkle the top with 2 tsp of poppy and sesame seeds.

Bake the bread in the preheated oven for 90 minutes. The bread should be golden brown and firm to the touch.

Allow the bread to cool down before slicing. This makes it easier to cut and improves the texture. Now, enjoy your homemade, healthy buckwheat bread!

https://content.jwplatform.com/videos/kpzIJ3o9.mp4

This Gluten-Free Buckwheat Bread recipe is an absolute game-changer! The loaf is incredibly delicious, and the taste of fermentation is distinct and delightful. It brings back memories of a special bread my mum used to order from a bakery in France. This dense, whole-grain loaf is not just tasty but also super nourishing. This Gluten-Free Buckwheat Bread is a dream come true for health-conscious bakers. It’s easy to prepare, requires just one ingredient, and is budget-friendly. Plus, it’s a fantastic source of nutrients, perfect for those on a gluten-free diet, and great for meal prep.

Buckwheat Bread (1 Ingredient, Gluten Free)

An easy to make homemade bread recipe which yields a delicious slightly crusty white bread made with simple ingredients. Learn how to make this homemade bread recipe and use it on a day to day basis for breakfast and lunch.

Easy homemade bread recipe

bread flour

water, luke warm

olive oil

tsp caster sugar

In a large bowl,

In a large bowl, add water and sugar. Mix with a spoon, until the sugar dissolves. Sprinkle the dried yeast over the water and leave it in the bowl, without stirring for 10-15 minutes, until it becomes frothy.

Add flour over the

Add flour over the water with yeast. Mix well with a wooden spoon. Add salt, oil and herbs, if using. Continue to mix until all ingredients are well combined, into a relatively sticky dough.

Sprinkle a little flour

Sprinkle a little flour on a clean, work surface. Transfer the dough to the surface, and begin to knead it for 10 minutes. We know that it is ready when the result is a silky ball, which does not stick to our fingers.

Transfer the dough into

Transfer the dough into a bowl sprinkled with a little flour. Cover the bowl with a damp towel to leave it to rise. It is ready when it doubles in volume.

We transfer the dough

We transfer the dough back to the lightly floured work surface. We knead for another 5-10 minutes to knock back the air bubbles from the dough. The idea is to return to its initial consistency when it's smooth and silky. Put a little oil in a bread pan and cover with a little flour. Transfer the dough to the pan and leave it to proof for another 30 minutes. The dough will double in volume, directly in the pan.

Preheat the oven to

Preheat the oven to 200 degrees Celcius. Bake the bread in the middle of the oven for about 20-25 minutes. We know the bread is ready when you knock on its bottom and it sounds hollow. <br />
If it sounds somewhat clogged, it should be put back in the oven for another 5-10 minutes.

Leave the bread to

Leave the bread to cool a little before cutting it. It can be served hot in the morning for breakfast, or for lunch with traditional soup. If you do not want to consume bread immediately, you can put it in the freezer, inside the plastic bag until ready to use.

Top 11 easy homemade bread recipes from across the web

The most viewed easy homemade bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Banana Bread with Chocolate...

World's Easiest Yeast Bread recipe ...

No-Knead Dutch Oven Bread

New York Times No Knead Bread

Mom's 4 Loaf Wheat Bread Recipe

World's Easiest Yeast Bread recipe ...

World's Easiest Yeast Bread recipe ...

Soft 100% Whole Wheat Sandwich Brea...

Rosemary Multi-Seed Bread

1-Ingredient Buckwheat Bread (Nouri...

Easy homemade bread recipe

Top 11 easy homemade bread recipes from across the web

The most viewed easy homemade bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Banana Bread with Chocolate...

World's Easiest Yeast Bread recipe ...

No-Knead Dutch Oven Bread

New York Times No Knead Bread

Mom's 4 Loaf Wheat Bread Recipe

World's Easiest Yeast Bread recipe ...

World's Easiest Yeast Bread recipe ...

Soft 100% Whole Wheat Sandwich Brea...

Rosemary Multi-Seed Bread

1-Ingredient Buckwheat Bread (Nouri...

Easy homemade bread recipe

The most viewed easy homemade bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine