Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite recipes, including French bread, banana bread, cinnamon bread, garlic bread and more.
If you’d like to learn how to bake bread, here’s a wonderful place to start. This easy white bread bakes up deliciously golden brown. There’s nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
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French Loaves
My kids love to help me make this delicious bread recipe. It’s quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont
Psst! Make bread a breeze with these essential bread-making tools.
Sunflower Seed & Honey Wheat Bread
I’ve tried other bread recipes, but this one is a staple in our home. I won $50 in a bake-off with a loaf that I had stored in the freezer. —Mickey Turner, Grants Pass, Oregon
Want a bread baking refresher? Check out our bread baking guide and get all of your questions answered (or just get some reassurance).
Pumpkin Bread
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread recipe. —Joyce Jackson, Bridgetown, Nova Scotia
Best Ever Banana Bread
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
Baker’s Dozen Yeast Rolls
A yummy honey-garlic topping turns these easy dinner rolls into something extra special. Try ’em with soups and chili. —Taste of Home Test Kitchen
Buttery Cornbread
A friend gave me this homemade cornbread recipe several years ago, and it’s my favorite of all I’ve tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California
Oatmeal Dinner Rolls
These fluffy rolls go perfectly with any meal. They have a delicious homemade flavor that’s irresistible. I like them because they’re not hard to make and they bake up nice and high. —Patricia Staudt, Marble Rock, Iowa
Cinnamon Raisin Quick Bread
Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It’s ideal for an on-the-go breakfast or a quick snack before dinner. —Flo Burtnett, Gage, Oklahoma
Take a look at these cranberry bread recipes.
Golden Honey Pan Rolls
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania
Lemon Blueberry Bread
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. —Julianne Johnson, Grove City, Minnesota
Icebox Butterhorns
These beautiful golden rolls just melt in your mouth! People will be impressed when these appear on your table. —Judy Clark, Elkhart, Indiana
Fresh Pear Bread
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.—Linda Patrick, Houston, Texas
Mom’s Italian Bread
I think Mom used to bake at least four of these tender loaves at once, and they never lasted long. She served the bread with every Italian meal. I love it toasted, too. —Linda Harrington, Windham, New Hampshire
Apple Zucchini Bread
Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe. I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas
Crusty Homemade Bread
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Apple Bread
I got this apple quick bread recipe a long time ago and with a few changes it’s become one of our favorites. Everyone who’s ever tasted this apple bread has asked for the recipe! —Phyllis Herlocker, Farlington, Kansas
Honey Cornbread
Serving this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
Country White Bread
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick’s favorite. He makes most of the bread at our house. —Joanne Shew Chuk, St. Benedict, Saskatchewan
Pillow-Soft Dinner Rolls
The dough for these rolls has a nice texture and is simple to shape. The recipe came from an old church cookbook. —Norma Harder, Weyakwin, Saskatchewan
Homemade Buttermilk Biscuits
The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina
Pull-Apart Garlic Bread
People go wild over this golden, garlicky loaf whenever I serve it. There’s intense flavor in every bite. —Carol Shields, Summerville, Pennsylvania
Angel Biscuits
I first received a sample of these light, wonderful angel biscuits, along with the recipe, from an elderly gentleman friend. I now bake them often as a Saturday-morning treat, served with butter and honey. They’re perfect with sausage gravy, too! —Faye Hintz, Springfield, Missouri
Pumpkin Knot Rolls
These rolls are the lightest, most delicious ones I’ve ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn’t be the holidays without them. —Dianna Shimizu, Issaquah, Washington
Buttery Bubble Bread
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I’m serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Praline-Topped Apple Bread
Apples, toasted pecans and a praline glaze make this bread perfect for a holiday celebration—or anytime. We like it better than our go-to coffee cake. —Sonja Blow, Nixa, Missouri
English Muffin Bread Loaf
Many years ago, a good friend gave me her mother’s recipe for this delightful bread, and I’ve made it ever since. Toast it up for breakfast and don’t forget to slather on your favorite jam. —Jane Zielinski, Rotterdam Junction, New York
Easy Potato Rolls
After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
Blueberry Quick Bread with Vanilla Sauce
This loaf is chock-full of blueberries—two whole cups! When you pour the vanilla sauce over the bread, it makes it moist–almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. —Sue Davis, Wausau, Wisconsin
Garlic-Cheese Crescent Rolls
Upgrade your basic crescent roll recipe! Here’s a recipe that just couldn’t be much quicker or easier and is sure to add a nice touch to any dinner. The garlic and Parmesan flavors really come through. Enjoy! —Lori Abad, East Haven, Connecticut
Milk-and-Honey White Bread
My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas
Honey-Oat Pan Rolls
These tender rolls are relatively quick to make. Whole wheat flour and oats make them nutritious, too.—Arlene Butler, Ogden, Utah
Orange Banana Nut Bread
I like this recipe because the orange juice gives the nut bread such a bright flavor and also makes it moist. —Barbara Roethlisberger, Shepherd, Michigan
Pull-Apart Bacon Bread
I stumbled across this recipe while looking for something different to take to a brunch. Boy, am I glad I did! Everyone asked for the recipe and was surprised it called for only five ingredients. It’s the perfect treat to bake for an informal get-together. —Traci Collins, Cheyenne, Wyoming
Make-Ahead Butterhorns
Mom loved to make these lightly sweet, golden rolls. They’re beautiful and impressive and have a homemade taste that makes them memorable. —Bernice Morris, Marshfield, Missouri
Parmesan Sweet Cream Biscuits
Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I’ve actually memorized it! —Helen Nelander, Boulder Creek, California
Sweet Potato Cinnamon Bread
My family loves quick breads. This one is moist and spicy. If you don’t have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania
Potluck Pan Rolls
The appealing homemade yeast-bread flavor of these golden rolls is unbeatable. Soft and light, they’re great alongside any entree. Folks are disappointed if I don’t bring them to potluck dinners. —Carol Mead, Los Alamos, New Mexico
Quick Buttermilk Cornbread
The tattered recipe card for this buttermilk cornbread proves it’s been a family favorite for years. It’s my daughter’s top request. —Judy Sellgren, Grand Rapids, Michigan
Sesame French Bread
Homemade French bread isn’t at all difficult to make, and it’s perfect alongside Italian foods. If you’re not serving a large group, freeze one loaf to enjoy later. —Peggy Van Arsdale, Trenton, New Jersey
Hawaiian Dinner Rolls
Pineapple and coconut give a subtle sweetness to these golden homemade rolls. If there are any leftovers, they’re great for sandwiches. —Kathy Kurtz, Glendora, California
Tomato-Herb Focaccia
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it’s a family dinner or a game-day get-together. It never lasts long! —Janet Miller, Indianapolis, Indiana
Sesame Wheat Braids
When I started making this bread, my husband and our six children liked it so much that I was baking every day! I was thrilled when the judges at our county fair gave these braids both a blue ribbon and a best of show award! —Nancy Montgomery, Hartville, Ohio
Honey-Squash Dinner Rolls
Puffy dinner rolls take on rich color when you add squash to the dough. Any squash variety works—I’ve even used cooked carrots. —Marcia Whitney, Gainesville, Florida
Celebration Braid
During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago.
—Marcia Vermaire
Fruitport, Michigan
Confetti Cornbread
My grandmother Virginia always served Southwest cornbread. To honor her, I created a recipe that cuts down on the chopping but never skimps on flavor. —Angie Price, Bradford, Tennessee
Garlic Herb Bubble Loaf
I adapted an old sour cream bread recipe for this deliciously different pull-apart loaf that smells heavenly while baking. It has a light crust, tender interior and lots of herb and butter flavor. We think it’s wonderful with a hot bowl of potato soup. —Katie Crill, Priest River, Idaho
Gluten-Free Flour Mix
I make this recipe in two-quart batches and store them in airtight jars. My son and I both have celiac disease and love that we can use this mix to still enjoy traditional dishes. —Bernice Fenskie, Wexford, Pennsylvania
Rustic Rye Bread
This gorgeous rye bread has just a touch of sweetness and the perfect amount of caraway seeds. With a crusty top and firm texture, it holds up well to sandwiches, but a pat of butter will do the job, too. —Holly Wade, Harrisonburg, Virginia
Autumn Pear Bread
Flavorful Herb Bread
This bread is one of my favorites. It has a wonderful texture and slices beautifully, and the flavor of the herbs really comes through. (Psst—If you don’t have a bread machine on hand, learn how to make bread without one!) —Gerri Hamilton, Kingsville, Ontario
Herbed Oatmeal Pan Bread
This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.—Karen Bourne, Magrath, Alberta
Soft Sesame Breadsticks
I’ve been making these tasty breadsticks that go with almost any meal for years. Since they use ingredients like flour, sugar, baking powder and milk, it’s convenient and inexpensive to mix up a batch. —Nancy Johnson, Connersville, Indiana
Vegetable & Cheese Focaccia
My family eats this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It’s one of my best recipes!
—Mary Cass, Baltimore, Maryland
Home-Style Yeast Bread
Cornmeal Pan Rolls
These delightful golden rolls are always requested at Thanksgiving and Christmas. The recipe is one we’ve enjoyed for years. —Vivian Eccles, Gridley, Kansas
Caraway Seed Rye Bread
These wholesome rolls are a pleasant addition to any entree. I get so many requests for them at holiday time. I make about 100 dozen in December! —Ula Kessler, Liberty Center, Ohio
Butter and Herb Loaf
This is one of my family’s favorite bread recipes. They love it with a warm bowl of soup during autumn.— Lillian Hatcher, Plainfield, Illinois
I’ve made so many of these delicious rolls that I think I could make them blindfolded! I always take about 200 of them to the senior citizens dinner at our church. After shaping the rolls, you can freeze them, then just thaw and bake when you need them. —Debbie Johnson, Centertown, Missouri
No-Knead Casserole Bread
You’ll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don’t have to wait long to enjoy it! —Peggy Key, Grant, Alabama
Handy Sausage Biscuits
These are similar to old-fashioned biscuits made from scratch, but they’re even better thanks to the tasty sausage throughout. It’s almost impossible to stop eating them. I like to serve these biscuits with an egg dish or soup. —Nancy Parker, Seguin, Texas
Sour Cream Chive Bread
This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio
Honey Spice Bread
The texture of this bread is almost like a cake, so I usually serve slices of it for dessert. The loaf looks so festive with the pretty glaze drizzled on top. —Gaye O’Dell, Binghamton, New York
Yogurt Cornbread
My husband doesn’t like traditional Texas cornbread, so I came up with this recipe. This is the only kind he’ll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
Herb Quick Bread
This simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Manhattan, Kansas
Mom’s Buttermilk Biscuits
These fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming
Whole Wheat French Bread
The first time I made this recipe my husband asked it if was homemade or store-bought. When he reached for a second piece, I knew I had a winning recipe. —Roseann Loker, Colon, Michigan
Date Pecan Tea Bread
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. —Carole Resnick, Cleveland, Ohio
Cinnamon Swirl Bread
Your family will be impressed with the soft texture and appealing swirls of cinnamon in this lovely cinnamon bread recipe. —Diane Armstrong, Elm Grove, Wisconsin
Wholesome Wheat Bread
My sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen.
-Karen Wingate, Coldwater, Kansas
Homemade Egg Bread
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
Dilly Rolls
These versatile rolls are so welcome served warm alongside any dinner. I always make a big batch since my family enjoys them after they’re cool, too, stuffed with a filling like egg salad or ham salad. —Mary Bickel, Terre Haute, Indiana
No-Knead Knot Rolls
My mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They’re extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there’s little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Soft Buttermilk Dinner Rolls
Warm, buttery dinner rolls are absolutely irresistible. I save time and use a stand mixer to make my dough. —Jennifer Patterson, Shoshone, Idaho
Honey Whole Wheat Rolls
Most of the farmers in our area grow wheat, so this recipe definitely represents my region. I bake these rolls often, especially when I’m making soup or stew. —Celecia Stoup, Hobart, Oklahoma
Wonderful English Muffins
Honey Bagels
Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
Sour Cream Fan Rolls
I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven’t used another white bread recipe since I started making this one.
-Carrie Ormsby, West Jordan, Utah
Rosemary Orange Bread
Meet the Cook: Of all the herbs, rosemary is my favorite. This bread goes great with a roast, chicken or pasta with red sauce. It’s especially festive to serve at holiday time.
My husband and I have three young children – ages 6, 3 and 1.
-Deidre Fallavollita, Vienna, Virginia
Italian Pinwheel Rolls
An enticing combination of Parmesan cheese, oregano and garlic makes these buttery rolls impossible to resist. The aroma that wafts through the house while they are baking is incredible. —Patricia FitzGerald, Candor, New York
Feather-Light Biscuits
I usually used a glass as a cutter so the biscuits are bigger than average size, and I always baked some extras to send home with the kids. They liked to split them and fill them with cheese or peanut butter and strawberry jam. —Eleanore Hill, Fresno, California
Apple Raisin Bread
I’ve been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn’t stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, Washington
Overnight Yeast Rolls
It’s easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. —Trisha Kruse, Eagle, Idaho
Skillet Herb Bread
We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom’s was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Evelyn’s Sour Cream Twists
“Evelyn” is my mother-in-law, who always keeps some of these terrific flaky twists in her freezer to serve in a pinch. They go quickly around our house— especially during the holidays.
Herb Buttermilk Dinner Rolls
When I couldn’t find a recipe for dinner rolls, I created my own using a variety of herbs for extra flavor. —Sue Friesen, Thorold, Ontario
Elvis Banana Bread
As a toddler, my son loved bananas, so we always had them in the house. We didn’t always eat them all before they were too ripe, so we experimented beyond basic banana bread. That’s how we came up with Elvis bread! —Liz Somppi, Greenfield, Wisconsin
Extra Quick Yeast Rolls
Making homemade rolls usually takes a lot of ingredients and time, but this recipe makes it so simple. They come together quickly and they freeze well too.—Eleanor Paine, Junction City, Oregon
Italian Flatbreads
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, DE
Cardamom Braid Bread
I came across this recipe in 1983 and have been making it for the holidays ever since. One year I gave away 20 loaves! —Rita Bergman, Olympia, Washington
Cornmeal Parker House Rolls
My mom deserves the credit for making this recipe a family tradition. These sweet, tender rolls have been on every holiday table at her house for as long as I can remember. —Lisa D. Brenner, Harrisburg, Nebraska
Pepperoni Cheese Bread
As a stay-at-home mother of two little girls, I pack a lot of activity into my days. The bread machine makes it a snap to turn out this attractive loaf that gets its zip from cayenne pepper, pepperoni and Mexican cheese. —Dusti Christensen, Goodridge, Minnesota
Scottish Oatmeal Rolls
My family likes rolls that can hold up to scooping gravies, sauces and more. This recipe is a favorite. The oatmeal in the dough gives it a Scottish touch. —Peggy Goodrich, Enid, Oklahoma
Cardamom Twist
This golden bread has a soft, tender texture and the perfect amount of cardamom flavor in every bite. Slices are especially good with a cream cheese spread or fresh honey butter. —Carla Miller, Pasco, Washington
Tender Whole Wheat Rolls
Even though these are whole wheat rolls they have a light texture and are soft and tender. This recipe reminds me of lots of happy meals with my family.—Wilma Orlano, Carroll, Iowa
Muenster Bread
Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan
Wild Rice Bread with Sunflower Seeds
I loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread’s ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado
Best Dinner Rolls
These are the best dinner rolls around. If you can’t decide which enticing topping to choose, just use them all.—Christina Pittman, Parkville, Missouri
Herbed Bubble Bread
“It takes just five ingredients to dress up a package of frozen rolls to make this buttery, crusty loaf,” says Anita Whorton of Powder Springs, Georgia.
Garlic Fontina Bread
With its golden brown color and soft texture, this bread is a must at any family meal. It’s a modified version of a traditional white bread recipe my brother gave me. Try it as garlic bread toast or for grilled cheese sandwiches — or enjoy it as is. —Cindy Ryan, St. Johns, Michigan
Asiago Dinner Rolls
I first tasted these rolls when my boyfriend made them from a family recipe that called for Parmesan. I substituted Asiago for the Parmesan with equally good results. —Bethany Shaw, Mokena, Illinois
40-Minute Hamburger Buns
Here on our ranch, I cook for three men who love burgers. These fluffy hamburger buns are just right for their big appetites. I also serve this homemade burger buns recipe plain with a meal. —Jessie McKenney, Twodot, Montana
Cheddar Loaves
Swirls of cheddar cheese give these loaves an exquisite flavor. Try a slice or two for sandwiches, toasted for breakfast or served on the side with a Caesar salad
—Agnes Ward
Stratford, Ontario
Easy Onion Crescent Rolls
Here’s a deliciously easy way to dress up a tube of crescent roll dough. These golden bites are one of our favorite recipes—and they’re a nice addition to any buffet. We like them so much, I usually triple the recipe. —Barbara Nowakowski, North Tonawanda, New York
Potato Pan Rolls
My family loves these rolls and requests them often. They don’t take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
Rosemary Flatbreads
My family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
Icebox Rolls
I remember my mom making these rolls almost every Saturday so they’d be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they’re really not all that difficult to make. And there’s nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
How to Make Bread
To start your bread baking journey, opt for a simple, straightforward recipe like our top-rated Basic Homemade Bread. It has only a few ingredients, and it’s super versatile—you can slice it for sandwiches, serve it up with soup or toast it for breakfast.
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 2 tablespoons + 1/2 teaspoon sugar
- 1 tablespoon salt
- 2 tablespoons canola oil
- 6-1/4 to 6-3/4 cups bread flour
Directions
Before you can get to mixing and kneading, it’s important to proof the yeast. This means ensuring the yeast is still alive and ready to create carbon dioxide, the gas that gives bread its lift.
To proof the yeast, dissolve it in a dish of warm water with 1/2 teaspoon of sugar. You want the water to be around 110º. If you go hotter, you can risk killing the yeast (and then you have to start again). You’ll know the yeast is alive and ready for bread when it starts to bubble and foam.
Mix the bread dough
With the proofing taken care of, add canola oil to the yeast mixture.
In another bowl, whisk together half of the flour, as well as the sugar and salt. Add the wet mixture to the dry ingredients and work it into a sticky dough. When the mix comes together, add in the additional flour half a cup at a time until you have a soft bread dough.
Knead the bread dough
Now for the fun part! When your dough is made, turn it out onto a floured surface to knead.
Kneading is the process where you push, pull and stretch the bread. The purpose is to develop gluten. Gluten helps give the bread structure (without it, it would crumble) and gives it that bit of chew we all love.
To knead, take the heel of your hand and push the dough forward to stretch it. Then fold it in on itself, give it a quarter turn and repeat. Knead until your bread dough is stretchy and doesn’t tear when you spread it between your fingers. Kneading times vary, but for this specific loaf, aim for about 10 minutes. Don’t worry about overkneading by hand—you will be tired long before you overwork the dough.
Proof the dough
Next, let your bread proof. That means setting the dough aside so the yeast can do its work: creating air bubbles.
To proof the dough, coat it with a touch of oil or cooking spray. Place it in a large container, cover it with a damp towel and let it rest until the dough doubles in size. To get the best proof possible, make sure your kitchen is warm (above 75º) and humid. If it’s a bit chilly or dry, you can try these tips for how to proof bread in different weather conditions.
Punch down and proof again
When the bread is doubled in size, punch it down. This just means using your knuckles to press out some of the air inside the dough. After punching the bread down, divide it into two equal portions. Shape and place the dough into greased 9 x 5-inch loaf pans and let it proof a second time, until it doubles. This should take about 60 to 90 minutes.
Bake and enjoy
When the bread has grown a second time, pop it into a 375º oven and bake for 30 minutes or until the internal temperature reads 200º. Remove the loaves from the pans, and let them cool on wire racks. Then, slice and enjoy!
Crescent Dinner Rolls
These light, golden rolls have a heavenly homemade flavor and aroma. Mom never hesitates to whip up a batch of these from-scratch rolls, since they’re a delightful way to round out a meal. —Debra Falkiner, St. Charles, Missouri
Sage & Gruyere Sourdough Bread
Cheddar Pan Rolls
Thanks to the cheesy dough, these rich cheddar rolls have a gorgeous golden color and fabulous flavor. —Esther Current, Kitchener, Ontario
Sweet Potato Pan Rolls
This tender rolls are one of my brothers favorites so I make them often. Spiced with cinnamon and nutmeg, they are great along side a wide variety of dishes from chicken to a bowl of chili.—Carly Curtin, Ellicott City, Maryland
Flaky Butterhorn Rolls
The recipe for these dinner rolls, slightly sweet and so very flaky, was my mother’s. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them “Grandma’s croissants”! —Bernice Smith, Sturgeon Lake, Minnesota
Yogurt Yeast Rolls
People tend to snap up these fluffy, golden rolls, in a hurry whenever I take them to a potluck. It’s a nice contribution since rolls are easy to transport, and one batch goes a long way. — Carol Forcum, Marion, Illinois
Swiss Cheese Bread
This bread will receive rave reviews, whether you serve it as an appetizer or with a meal. For real convenience, you can make it ahead of time and freeze it! —Karla Boice, Mahtomedi, Minnesota
My kids love to help me make this delicious bread recipe. It’s quite easy, and they enjoy the fact that they can be eating fresh bread in about two hours! —Denise Boutin, Grand Isle, Vermont
Grandma’s Rosemary Dinner Rolls
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania
Cheese Batter Bread
Hearty breads are very much a part of our Midwest heritage. This bread has a unique flavor and is a family favorite.
Garlic Bubble Loaf
I tweaked my friend’s family recipe for pull-apart rolls, and here’s the result. This homemade garlic bread loaf is a must for your next pasta night, when everyone will have fun pulling off each rich and buttery piece. —Lynn Nichols, Bartlett, Nebraska
Mother’s Rolls
These golden cloverleaf dinner rolls were one of my mother’s specialties. We always looked forward to them on holidays and special occasions. —Patricia Baxter, Great Bend, Kansas
Old-World Rye Bread
Rye and caraway give this bread wonderful flavor, while the surprise ingredient of baking cocoa adds to the rich, dark color. I sometimes stir in a cup each of raisins and walnuts. —Perlene Hoekema, Lynden, Washington
Blue-Ribbon Herb Rolls
These rolls have been a favorite of ours for nearly 25 years. I even baked them in an old wood stove when we lived on a farm. I developed the recipe using several techniques I learned while studying the art of bread making. The recipe won a blue ribbon at our county fair. —Mary Ann Evans, Tarpon Springs, Florida
Focaccia Barese
This focaccia recipe has been in my mom’s family for several generations. It’s one of my most requested dishes. In fact, some hosts tell me I can’t attend their parties unless I bring this with me! —Dora Travaglio, Mount Prospect, Illinois
Most people tell me what they like best about these rolls is they’re so moist. I like them because they’re simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
Arizona Cornbread
Unlike other cornbreads, this one uses yeast. With oil and sour cream, this moist, tender loaf has a bit of zip to it from the peppers. —Margaret Pache, Mesa, Arizona
Best Ever Crescent Rolls
My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin
Herbed Bread Twists
A blend of herbs and a special shape dress up ordinary frozen bread dough in my unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan
Bread Baking Supplies
You don’t need a lot of extra gear or gadgets to get into bread baking. A quality stand mixer certainly helps, and you’ll definitely need a loaf pan or two, but you don’t need much else to get started.
If you catch the bread baking bug, you can invest in all sorts of bread making tools to make whipping up your favorite recipe a joy. A great serrated knife, a dough whisk (we gave it a try!) and even a countertop proofer can make homemade bread even easier. Bread machines can also be super useful in the kitchen, especially when you’ve got easy bread machine recipes.
When it comes to baking pans, check out the Taste of Home cookware and bakeware line to give your gear an upgrade.
Whole Wheat Potato Rolls
My cousin gave me this recipe for classic potato rolls. If you have leftovers or want to make some ahead, go ahead and freeze them—they’ll be just as tasty. —Devon Vickers, Goddard, Kansas
Teddy Nykiel, Taste of Home Associate Digital Editor, contributed to this article.
Best Ever Breadsticks
Present these delicious breadsticks alongside an Italian favorite like lasagna or spaghetti. They’re an attractive and edible addition to the table setting! —Carol Wolfer, Lebanon, Oregon
Bread Baking Tips
Baking bread takes a bit of time to truly master, but even the trial and error is fun. Plus, who doesn’t love the smell of bread baking in the oven? There are a few techniques you’ll want to brush up on when you dive into a new recipe—particularly when you’re learning how to make yeast bread.
How to Proof Yeast
Proofing yeast is a precaution to take before baking any yeast bread. This step, which involves letting the yeast sit in warm water with a touch of sugar, is a way to check that the yeast you’re using is alive and ready to create carbon dioxide, the gas that gives bread all those air bubbles.
How to Knead Bread Dough
Kneading dough is the fun part of bread making! You can work out some of your frustrations while working to develop the gluten in the bread. This gluten development gives the bread structure and the texture you love. To knead bread dough, push it with the heel of your hand, fold it over and turn. Repeat this process until your bread dough reaches the right texture.
How to Proof Bread Dough
Proofing bread dough is perhaps the trickiest part of the bread baking process. To properly proof bread, you need a warm, humid environment. This encourages the yeast to create the carbon dioxide that encourages the dough to expand.
Wondering how long it takes for dough to rise? It depends on factors like the room’s temperature and the freshness of your yeast.
How to Tell When Bread Is Done
After working so hard to knead and proof your bread, you want to get the perfect bake. For yeast breads, the best way to tell if the bread is done is to take the internal temperature with a quick-read thermometer. According to our Test Kitchen, yeast breads are done when they reach 160º to 185º inside.
For quick breads, you can use the toothpick test, much like you would for cakes. When the toothpick comes out clean, the quick bread is done.
How to Store Homemade Bread
After taking the time to make homemade bread, the last thing you want is for it to go stale before you finish eating it. Storing bread properly is key. Homemade bread lasts for 3 to 4 days when stored correctly. Bread boxes work exceptionally well for keeping your bakes fresh for a few days. If you can’t finish your bread in a few days’ time, learn how to freeze bread—it’ll last for 3 to 6 months in the freezer.
Skillet Rolls
Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly.
Herbed Accordion Dinner Rolls
To dress up everyday dinner rolls, brush herbed butter over the dough, then form accordion rolls. The aroma from the oven is incredible! —Taste of Home Test Kitchen
Butternut Squash Rolls
With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I’ve found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
Easy Batter Rolls
The first thing my guests ask when they come for dinner is if I’m serving these dinner rolls. The buns are so light, airy and delicious—and help make the meal. —Thomasina Brunner, Gloversville, New York
Learn how to proof yeast, knead bread dough and much more in our bread baking guide. We’ll also share some of our favorite bread recipes.
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Baking bread is one of the most satisfying at-home cooking projects. That freshly baked bread smell alone is worth the effort. Easy bread recipes are the way to go if you’re new to baking bread, and quick breads, made without yeast, are particularly simple to master.
After you learn the basics, we’re sure you’ll be absolutely hooked on making your own bread and the magic that comes with the process. From mixing to kneading to proofing, we’ve got all of the tips and techniques you need to make bakery-quality bread right in your own kitchen.
Onion & Garlic Rolls
I wanted something different from garlic toast, so I made a dough with garlic and onions. The next thing I knew, I’d created an amazing dinner roll. —Brenda Caughell, Durham, North Carolina
Troubleshooting Tips
There are lots of reasons your bread might not be proofing the way you envisioned. The most common issue is that your room just isn’t warm enough. To remedy this situation, crank up the thermostat or pop your bread in a cold oven with a pan of boiling water. If that doesn’t help, check out our list of common reasons your bread isn’t rising.
Your Bread Is Dry
If your bread is dry, then chances are you overbaked it. This means that it stayed in the oven too long or the temperature inside was too hot. Do your best to keep an eye on the time and calibrate your oven’s temperature every so often. It really helps!
Your Bread Is Raw or Chewy in the Middle
In this case, you didn’t bake your bread for long enough. To prevent raw or chewy bread, check your bread’s internal temperature before removing it from the oven to ensure it’s baked.
If you’re still having issues, you may have to calibrate your oven, as mentioned above. You want to be sure that 350º is really 350º.
How Do You Know If Bread Is Kneaded Enough?
The easiest way to tell if your bread is kneaded enough is to conduct what bakers call the “windowpane test.” To do this, stretch a bit of dough between your fingers. If the dough rips, keep kneading. If it stretches to form a translucent window, you’ve developed enough gluten and the bread is ready to proof.
How Do You Know If Bread Is Kneaded Too Much?
Overkneaded dough can produce tough, overly chewy bread. The good news is that it’s nearly impossible to overknead your dough when you knead by hand—you will be tired long before the dough is overworked.
If you’re kneading in your stand mixer with a dough hook, just be sure to pause every few minutes and conduct the windowpane test.
What Happens If You Don’t Let Your Bread Rise Long Enough?
If you don’t allow your bread enough time to rise, it will be dense and chewy when you bake it, so be sure to give it plenty of time to get the lift it needs. You can tell if the bread has risen enough when you poke a knuckle into the dough and the indentation slowly springs back.
What Happens If Your Bread Is Overproofed?
Your bread is overproofed when it looks stretched across the top and when you press it with your fingertip, it springs back instantly. If you bake your bread like this, it’ll crack and collapse. If your bread proofed for too long, just punch it down, knead it briefly and let it proof to the correct size. You can reset the process and still end up with a perfect loaf.
Yeast Bread Recipe to Serve with Dinner
Types of Bread
Once you’ve mastered a basic bread, there are so many more delicious bread recipes to explore. Each recipe falls into one of two main camps: quick bread and yeast bread.
Within those categories, there are seemingly endless possibilities for interesting recipes depending on your preferences and dietary needs.
- Restaurant copycat bread recipes: From copycat Red Lobster cheddar bay biscuits to Olive Garden breadsticks, there are so many recipes to replicate your favorite restaurant carbs.
- Bread recipes from around the world: No matter where you go, every culture has its own unique bread. Try Indian naan, Korean cream cheese garlic bread or purple Filipino ube bread.
- Special diet bread recipes: No matter what kind of diet you’re on—from keto to paleo—there are ways to enjoy the comforting taste of bread. There are plenty of gluten-free bread recipes, too! If you’re looking for something that’s just generally healthy, Ezekiel bread is a popular choice.
Quick breads are made without yeast. They rely on other leavening agents to rise, like baking soda or baking powder. Compared to yeast breads, quick breads are much faster to make. You can stir up the dough, pop it into a pan and bake—no proofing necessary. There are so many easy quick bread recipes, and they often fall into these categories:
- Sweet quick breads: From banana bread recipes to zucchini bread recipes, some of the most popular quick breads are sweet.
- Savory quick breads: Quick breads are often associated with sweeter flavors, but cornbread falls into the quick bread category, too! We also love this Herb Quick Bread recipe.
- Irish soda bread recipes: Unlike most quick bread, soda bread is formed into a round loaf and baked on a tray rather than in a pan. It can be sweet or savory.
Yeast bread recipes are just what they sound like: recipes that call for yeast. They also typically require kneading and proofing, depending on the complexity of the recipe. So many classic bread recipes—like pizza dough, monkey bread and breadsticks—all require yeast. Some of the most popular types of homemade yeast breads include:
- Shaped yeast breads: Different from breads made in a loaf pan, shaped yeast breads include rolls, pretzels and braided bread recipes, like challah.
- Flatbreads: Despite a name that might imply they don’t rise, some flatbread recipes—including pita bread and naan bread—require yeast.
- Sourdough bread: Sourdough bread is unique in that it uses naturally occurring yeast. However, you can use store-bought yeast to make a quick sourdough starter.
Italian Snack Bread
I’ve served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. —Joan Nowacki, Pewaukee, Wisconsin
Perfect Dinner Rolls
These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am creating those same wonderful memories my mom made for me! —Gayleen Grote, Battle View, North Dakota
Amish Potato Bread
A tasty mix of whole wheat and all-purpose flour and a small amount of mashed potatoes combine to give this golden bread its wonderful texture. The loaf is very moist and stays that way for days. —Sue Violette, Neillsville, Wisconsin
English Batter Buns
Since receiving this easy-to-prepare recipe from a dear friend, I’ve made these rolls often for the holidays. —Geraldine West, Ogden, Utah
Golden Crescents
Since I love variety in my cooking, I tried adding dried minced onion to my usual recipe in attempts to copy a bread I had tasted, creating these two tasty loaves. Using the bread machine on the dough setting is a great timesaver. —Ruth Fueller, Barmstedt, Germany
Parmesan Garlic Breadsticks
These tender breadsticks fill the kitchen with a tempting aroma when they are baking, and they’re wonderful served warm. My family tells me I can’t make them too often. —Gaylene Anderson, Sandy, Utah
Oat Dinner Rolls
These soft rolls are out of this world. The addition of oat makes them a little heartier than other dinner rolls. —Patricia Rutherford, Winchester, Illinois
Chive Pinwheel Rolls
These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they’re attractive enough for special occasions. —Ann Niemela, Ely, Minnesota
Tender Garlic Cheese Breadsticks
Garlic breadsticks complement so many dishes. These tender ones pair well with Italian dishes, salads and soups. —Ann Volner, Maryville, Missouri
Tender Crescent Rolls
My family’s holiday meal consists of different soups and breads. This is one of the favorite breads during that meal.—Bonnie Myers, Callaway, Nebraska
