32 Homemade Food Gifts That Are Way More Meaningful Than Store-Bought

Prep: 20 min. + rising Bake: 30 min.

2 loaves (16 pieces each)

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

Where to start on your bread making journey

This is a very comprehensive post with tons of information I’ve gleaned over the years making bread. Where would you like to start first?

A tasty homemade food gift is the present everyone loves, and it’s an especially thoughtful gift for cooking enthusiasts. We have fun ideas for everyone on your list. From creamy chocolate truffles and Christmas cookies to hot sauce and flavored syrups, there’s a gift idea for cooks and food-lovers. Add our cute packaging ideas, and these gifts will be the most attractive (and tastiest) under the tree.

This post may contain affiliate links. Please read my disclosure policy.

This Homemade Croissants recipe is so buttery, flaky, and will make your morning breakfast so much more delicious! A complete recipe guide with pictures and video to teach you to make the most perfect croissants from scratch.

However, I want to show you that baking is not so difficult and with a little practice anyone can be successful at it. Even when it comes to making something as decadent as these croissants! They are a labor of love, but they are so worth it and surprisingly simple to put together.

My mother also had a love for baking and bread-making. Often times after school, my brother’s and I would run through the back door and hear mom’s wheat grinder working away in the kitchen. We knew within a few hours we’d be sinking our teeth into a soft slice of wheat bread with a crispy crust, smothered in butter and honey. I remember always asking, “mom, is this for us or someone else?” She has always served others by sharing her baked goodies.

Easy 5 Star Homemade Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Thousands of comments & reviewers agree this is the BEST homemade loaf for both beginners and expert bakers.

Yes, you can make this recipe in a bread machine! Scroll down to see full Homemade Bread recipe and ingredients, with printable instructions for your bread machine.

A decade ago when I was just beginning to bake confidently, I still struggled with making bread. I tried countless recipes and none of them were quite right. I found this one and never looked back. It uses basic ingredients, comes together fast and I love the bread it makes. It’s soft, chewy with fantastic flavor. Feel free to reduce the sugar if you prefer. Enjoy the process and enjoy that bread!

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Our favorite way to eat freshly baked bread is with homemade strawberry, raspberry, or peach jam. It’s simply heaven.

There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!

Ingredients needed

Warm water: (105-115 degrees)- to activate the yeast.
Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
Salt: to enhance flavor
Oil: Vegetable or canola oil, or melted butter could be substituted
Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.

Pro Tips

Use fresh yeast! If your yeast is expired or bad, the bread will not rise properly. We will test it in step 1 of the recipe. Store yeast in the refrigerator to maintain best quality.
To speed up the bread rise time: Make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

Do I need a Bread Maker or Stand Mixer?

NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.

How to make Bread

Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.

5. Punch the dough down really well to remove air bubbles.

6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.

Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Make Ahead And Freezing Instructions

To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Variations

Cinnamon swirl bread: After punching dough down and dividing into two pieces (step 7) roll each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together. Sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with step 8.
Rolls
Breadsticks
Whole Wheat Bread
Artisan Bread
Pizza Dough

Uses for Leftover Bread:

Homemade bread will dry out after 2-3 days, but I have many recipes that use bread slices, including:

Baked French Toast Casserole
Bread Pudding
Classic French Toast
Bread Crumbs – Allow the bread to dry out completely, then pulse it into crumbs using a food processor or blender.
Dried Bread Cubes for Stuffing
Overnight Breakfast Casserole

warm water (105-115 degrees)
active dry yeast*
honey or sugar
oil (canola or vegetable)
4 – 5 1/2 all-purpose or bread flour*

Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
Spray two 9×5” bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.

Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast).

Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

Freezing Instructions:To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).

Did You Make This Recipe?

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

How to Store Homemade Bread

You’ll want to store leftover bread in an airtight container. I bought bread bags off Amazon and LOVE them!

Cranberry-and-Pepper Shortbread Bites

Peppercorns give these buttery sweet treats an unexpected bite. To package them, cut scrapbook paper to fit the box lid and secure with double-stick tape. Layer two ribbons of different widths in a band around the closed box and hot-glue them in place. Dip the stems of punched leaf shapes in hot glue and press them onto the ends of hemp twine; knot them around the box on top of the ribbon.

Nutrition Facts

1 slice: 102 calories, 1g fat (0 saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.

Limoncello

Bottle up sweet lemon liqueur in glass bottles and gift it with a simple cocktail recipe. Slip a candied or dried lemon slice onto the tag along with a recipe for a Limoncello Cosmo, which can be shaken with ice and served in a martini or coupe glass.

The Limoncello Cosmo recipe is 3 tablespoons vodka, 1 tablespoon limoncello, and 1 tablespoon of cranberry juice.

Enjoy this bread recipe? Here are even more recipes for homemade bread to try

Quick Bread Recipes

Fresh Cranberry-Pepita Buttermilk Bread

This Christmas quick bread is loaded with fresh cranberries, salted pepitas, and orange zest. Wrap the cooled loaf in plastic wrap, then set in the middle of a tea towel. Fold the two ends of the towel over the loaf and tie remaining ends; tuck into folds. Finish with fresh greenery.

Vanilla Bean Liqueur

For a make-ahead Christmas cocktail gift your friends will love, combine vodka, sugar, and vanilla beans, then store for a month in a cool, dark place. Copy your favorite drink recipe onto a cute card and attach it to this luscious liqueur.

Spiced Bourbon Cherries

If you like old fashioned cocktails, then you’ll love these bourbon cherries. Pair this homemade food gift with a set of cocktail glasses. The spiced cherries are flavored with bourbon, vanilla, and pepper—so they’re a must-have for home mixologists.

Instant or Active Dry Yeast for Making Bread

If you use instant yeast, you can add it directly to your other dry ingredients when making bread. If you use active dry yeast, you’ll need to first dissolve it in warm water before using it in a recipe. For the sake of ease, I just always buy instant yeast. BUT, this recipe works for both!

Making your Loaf of Bread in a Bread Machine

Place bread pan in machine. Close lid and set bread machine to bake a loaf of basic white bread.

Let bread cool when bread machine has completed the full cycle. (Mine takes 3.5 hours.) Remove from machine & pan. Brush with butter and enjoy!

110 degrees F/45 degrees C
active dry yeast
all purpose OR bread flour!

Place bread pan in machine. Close lid and set bread machine to bake a loaf of basic white bread.
Let bread cool when bread machine has completed the full cycle. (Mine takes 3.5 hours.) Remove from machine & pan. Brush with butter and enjoy!

Apple-Berry Pie in a Jar

We’re starry-eyed about these sweet mini pies that taste as good as they look. Bake the pie in a 1-cup, wide-mouth canning jar, then place the cooled pie in a pint-size wooden berry basket. Wrap the basket with red yarn and add a personalized label to complete the gift.

How to Make 5 Star Homemade Bread

In a large bowl, or a stand mixer, dissolve the sugar in the warm water. I just combine the two and whisk it slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.

Add in the salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.

Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.

Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!

Cheddar Wafers

Leave the packaged crackers on the shelf. These easy cheddar wafers can be ready in less than an hour—and can be prepped up to a week in advance. From a snack for the kids to a classy cheese board addition, these crackers are among the most crowd-pleasing food gifts available.

Hazelnut Rocky Road Brownie Mix

Our homemade brownie mix in a jar features rich cocoa powder, gooey marshmallows, and a layer of crunchy hazelnuts. Pour the ingredients into the jar one by one, and then decorate it for the season. (We used velvet stickers to jazz up the sides.) For the flower topper, layer a paper tag, a vintage foil flower, and a large button; adhere them together with a few dabs of hot glue.

Focaccia

Customize this food gift with your favorite toppings. We like pitted olives, garlic, and fresh rosemary. Wrap a strip of waxed paper around a small wood breadboard and the bread and tie with twine. For extra flair, tie a rosemary sprig to the board handle.

Christmas Macaroon Mix

Candied cherries and orange peel spice our coconut macaroons, and embellishments decorate their packaging. Place the disk lid on top of the filled jar, then place a scrapbooking paper circle on top and secure with the rim lid. Lastly, twist a white pipe cleaner on each end of a red one to complete the unique ‘wrap.’

Pizza Night Kit

Delight a friend or neighbor with pizza makings. Use our recipes for the dough and the sauce, and tie up bundles of classic pizza toppings. To package this creative gift, use a pizza box and stick on a cute custom label.

Pancake Kit

A tasty pancake kit can make a surprisingly thoughtful and creative Christmas gift. Package homemade pancake mix (see the link above for our buttermilk blend), a container of milk, pure maple syrup, and fresh fruit. Make identifying tags from twine and cardstock; an unused guest check becomes a recipe instructions sheet.

Helpful Tips when Making Your First Loaf of Homemade Bread

If you’ve never baked homemade bread before, here are a few tips:

Remember to fully knead

The recipe below kneads for 7 minutes and it’s worth it! Kneading dough helps to develop the flavor and texture of the bread, so don’t skimp on kneading time.

Weather can affect your ingredients

If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be more dense. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

Temperature affects how long your bread takes to rise

If your house is cool, your bread will take longer to rise. In the wintertime when my house is cooler than normal, I like to turn the oven on for 2-3 minutes, then turn it off and let the bowl of dough rise in there. The oven traps the heat for a longtime and it’s the perfect atmosphere for rising dough.

Don’t overwork the dough

Try not to go crazy kneading your bread after the first rise. I usually knead and shape my dough in about 1 minute, then it’s back in the pan to rest, for the 2nd rise. I like to have the pan rise in the oven for this second rise so that I don’t have to worry about moving risen dough. When it’s fully risen, I just turn the oven on and set the timer to bake!

Here are the ingredients for the oven baked recipe, which yields 2 loaves of bread:

— WATER: You need 2 cups warm water. (110° F/45° C) I recommend you take the temperature using a cooking thermometer until you get the hang of how warm the water should be. If your water is too hot, it will kill the yeast and your bread will be dense and flat!

— SUGAR: We add 1/2 cup white sugar. You are welcome to reduce this even further and use just 1/4 cup.

— YEAST: We add 1 TBSP + 2 tsp active dry yeast to the dough to help it rise.

— SALT: You need 1 1/2 teaspoons salt to enhance the flavors in the bread. If you’ve never had bread with not enough salt, it does not taste good! I forgot to add it once. Don’t do that.

— OIL: We used 1/4 cup vegetable oil but you can also use coconut oil or canola oil. I’ve tried it with light olive oil and it just has a strange aftertaste that I don’t love.

— FLOUR: You’ll need 5-6 cups flour. You can use all-purpose flour OR bread flour!

Strawberry Freezer Jam

This homemade Christmas gift will last in the freezer for up to one year. It’s the perfect way to preserve spring strawberries well into winter. To create the holiday-ready packaging, bend fresh rosemary sprigs into a wreath and attach to the jar with string. Place it in a gift box with your favorite cookies.

AVOID SUNKEN BREAD

The easiest and best way to avoid sunken bread is to use a cooking thermometer to check the inside of the loaf. Fully cooked bread will register 200°F on a thermometer. My all-time favorite thermometer is the Thermapen. It’s super fast and incredibly durable. Another great cooking thermometer is the ThermoPop which is a more basic version that works just as well!

110° F/45° C
active dry yeast
all-purpose flour OR bread flour

Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!

Recipe yields 2 standard loaves of bread

Ingredients You’ll Need

Milk – I used 2% milk for this recipe, but it really doesn’t matter if you use a different fat content.
Brown sugar – Adding a bit of sugar to your croissants pairs so well with the buttery flavor! It will also help give a bit more crunch to the outside of each croissant.
Active dry yeast – Make sure to double check that you are using active dry yeast rather than instant yeast. If your yeast does not foam up after step #1, your yeast is dead and the croissants will not turn out. Buy a new jar or package and store it in the freezer so it’ll last longer.
All-purpose flour – While you can use bread flour in this recipe, I find it’s much more convenient to use all-purpose. We all have it in out pantries, and it makes fantastic bread. The difference is that bread flour has a higher protein content, resulting in better gluten formation.
Salt – You can adjust the salt in this recipe to suit your own sodium preference. I wouldn’t leave it out, though. That touch of salt really brings out the buttery flavor.
Butter – Make sure you use unsalted! I only ever cook with unsalted butter so that I have full control of the salt content. Since most of the flavor of these croissants come from the butter, make sure to find a good quality brand.
Egg – The egg doesn’t actually make it into the dough! This will actually be used for an egg wash. That’s what gives our croissants a glossy and golden brown exterior.

Pistachio-Cranberry Baklava

Take someone’s taste buds on an International tour with this flaky pastry gift. Baklava makes the perfect holiday gift, as it offers a unique twist on the concept of Christmas cookies. Package the triangles in a holiday tin topped with a magnetic clip and a note from you.

Roasted Red Pepper Soup in a Jar

Did you know that toasting salt in a skillet imparts a smoky flavor? Make a big batch of these savory seasoning blends. Meat-lovers can use it to season steaks or burgers, and vegetarians can toss this gift with popcorn, nuts, or roasted chickpeas.

Basic Steps for Making Yeast Bread Recipes

You’ll need warm water, granulated sugar, instant OR active dry yeast, salt, vegetable or canola oil and flour. That’s it!

Dissolve the yeast and activate it by Proofing

This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks like when it’s proofed. It’s possible to kill yeast if you use too hot of water, so aim for slightly warmer than luke-warm, or about 105°F. Combine warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.

Add remaining ingredients and mix

Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!), then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.

Knead the Bread

You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of kneading bread dough is crucial for bread with great texture. Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a mixer. I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are.

First Rise

Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. I think plastic wrap works better because it traps hot air inside and thus, my dough requires a shorter first rise. Be sure to spray the side of the plastic wrap that will touch the dough with oil!

Punch Dough and Shape it

Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the countertop so that the ball is more oblong. I usually punch down and shape the dough quickly, then place in a greased bread pan.

Second Rise

I like to do my second rise in a warm oven that’s not turned on. I turn the oven on just before I punch my dough down, then turn it off once I place the dough in the oven for the 2nd rise. It’s really only on for a minute or two, which is fine! The second rise will help shape your loaf of bread and takes about 30 minutes.

Bake the Bread

You’re nearly there! Bread bakes for about 30-40 minutes. You know what I do to make sure my bread is perfectly cooked? I use a digital cooking thermometer! Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.

My all-time favorite cooking thermometer is the Thermapen. It’s super fast and incredibly durable. Another great thermometer is the ThermoPop which is a more basic version that works just as well!

Cool the Bread

Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. If you leave the bread in the pan for much longer than that, you’ll steam it, which may cause some parts of your loaf to go soggy. No one likes soggy bread!

How to Freeze Homemade Croissants

To freeze baked croissants, let them fully cool down to room temperature. Place them in an airtight container, a freezer bag, or wrapped tightly in both plastic wrap and foil. They will last 1-2 months frozen. Thaw them by letting them sit at room temperature for 1 hour.

To freeze unbaked croissants, shape them first and let them sit covered with plastic wrap on a baking sheet in the freezer for a few hours until they freeze. Transfer the par-frozen croissants to a freezer bag or airtight container and they will last 1-2 months.

When ready to bake, place the unbaked croissants on a parchment paper lined baking sheet, cover with plastic wrap, and leave to proof at room temperature overnight or for about 12 hours.

Homemade Bread Tips

Yeast can be tricky at first, but once you learn how to proof yeast, you should be all set. The trick is to make sure the water is not too hot. Don’t go higher than about 110 degrees.

How do you knead bread?

Kneading bread is simple. Flour your worktop, then push, pull and stretch the dough until it’s nice and smooth. When it’s properly kneaded, the dough should be stretchy and smooth.

How do you proof bread?

Proofing bread allows the yeast to do its work to help the dough grow. To proof bread, place the bread in a greased bowl and let rest in a warm, humid environment until it doubles in size. If you’re having trouble getting the dough to proof, use these proofing tricks.

How do you store homemade bread?

You can store homemade bread in a plastic bag or a bread box for maximum freshness. If you don’t think you can finish it in a few days’ time, you can also freeze bread. Just wrap it up in plastic and pop in the freezer. It’ll keep for a few months. If your bread has gone a bit stale, you can always use it to make homemade croutons, French toast or bread pudding.

How many loaves will this recipe make?

This recipe will make two regular bread loaves, or 6 mini loaves like shown in today’s post.

Mini loaves are the perfect gift for neighbors and friends with small families, or elderly people who can’t finish an entire loaf. I also love using these for “soup in a loaf” for family dinners or french toast.

I’ve added a few images to show the visual process for how I make my mini-loaves.

all purpose flour The amount of flour used will vary based on your area. Since it is very dry where I live, I only use 5.5 cups of flour.
regular or quick active dry yeast I use SAF-INSTANT
very warm water If water is too hot, it will kill yeast. See tips

Basic homemade white bread

Hazelnut-Mocha Sauce

Cook chocolate pieces and chocolate-hazelnut spread with evaporated milk and sugar for eight minutes, stirring frequently, and this rich dessert sauce is done. Pour it into a glass jar and refrigerate until serving or until you’re ready to give it as a gift to your friend with the biggest sweet tooth.

Tips for success with yeast

Make sure your yeast is active. This is so important and will make or break the success of your bread. When yeast doesn’t activate (or foam up), your bread will not rise or achieve that fluffy, chewy, soft texture that makes bread so wonderful.
Hot water kills yeast. Be sure to test your water with your fingers or let the water run on your wrist to make sure you get it very warm, but not hot. I like to compare it to the bathwater temperature you would bathe a baby in.
Use a good brand. I love using SAF-INSTANT brand yeast. It is my tried and true, favorite yeast that I’ve used for over a decade. After opening a pack, store it in a ziplock bag and keep it in the freezer to help it stay fresh.
Be sure to be patient and give your dough time to rise! I like to wait 60 minutes or more to ensure that my dough has doubled in size before I shape the loaves. Then, again, I give additional rise time so the bread becomes airy and light during baking.

Individual Brownie Trifles

No one will be able to resist these adorable snowmen in a jar. This simple trifle recipe uses purchased brownies and whipped cream. Just layer them and add the lid. To decorate the jars, cut off the toe end of a baby sock and wrap the cut end with a length of twine. Glue tiny pom-poms to the twine ends. Slide a sock hat over top of the jar, then add pom-poms and ribbon.

How can you tell if bread is fully baked?

I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will need to cook until 200 degrees, but since this one doesn’t, I take it out once it reaches 190 degrees. The top will be golden brown.

Spiced Apple Tea Mix

Meet our top pick for a food gift for a holiday host, your friends at the office, or fellow book-club members. This relaxing tea mix features ginger, cloves, and dried apple chips, giving it the taste of apple pie in a cup. Craft a tea kit with paper cups and tea filters.

Want to Make Homemade Croissant Sandwiches? Try These Recipes

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These Flaky Buttery Homemade Croissants will make your morning breakfast so much more delicious! A complete recipe guide with pictures and video to teach you to make the most perfect croissants from scratch.

active dry yeast
(up to 4 cups if needed)
( for egg wash)

Prepare the butter: While the dough is chilling, prepare the butter. Arrange the sticks of butter horizontally on a piece of plastic wrap. Cover the butter with another piece of plastic wrap. Pound and roll out on both sides until the butter forms a nice 8 by 5 inch rectangle. Cover with plastic wrap and refrigerate until ready to use.
Turn the dough so that the short side is nearest you and start rolling it another 16 by 10 inch rectangle. Fold in thirds like a letter again. This was the first fold. Wrap it up in plastic wrap and chill it for another hour.
Repeat as above. With the short side near you, start rolling until you get another 16 by 10 inch rectangle. Fold it in thirds again, wrap and chill for another hour. Repeat this 3 more times so that it will make a total of 5 folds. After the last fold, refrigerate it over night or at least for 8 hours.
Using one triangle at a time, start rolling from the wide side, at the same time, stretching the end of the triangle. Continue rolling the croissant, and as you’ll notice because you stretched into a long piece, you’ll be able to roll the croissant a few times.
Let the croissants sit for another hour, you’ll notice they’ll rise a bit, then brush them with egg wash. You can make the croissants ahead of time and refrigerate them for up to 18 hours before baking. If you’re making them ahead, make sure to cover the baking sheet with plastic wrap.
Bake croissants: Preheat your oven to 400 F degrees. Place the baking sheet in the oven and bake the croissants for 8 to 12 minutes at 400 F degrees then turn down the heat to 375 F degrees and bake them for another 8 to 12 minutes. You want to make sure they are nice and golden brown.

YEAST: Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
Milk: Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that’s not warm enough for proofing active dry yeast.
Storing yeast: To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
FILLING: You can add various fillings to your croissants just before rolling them. Try chocolate, fruit jams or even ham and cheese!
Yields: 24 croissants or 32 smaller croissants. In the pictures above I made 32 smaller croissants, but nutritional information per croissant shown below assumes 24 croissants.
Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

Can you Make this bread in a Bread Machine? YES! Here’s how

Bread fresh out of my bread machine!

I’ve found this recipe works really well in a bread machine! I just had the halve the ingredients so it would fit. You can see and print out the recipe below.

How to Store Homemade Croissants

Make sure to keep them in an airtight container, freezer bag, or tightly wrapped in foil so that they don’t dry out. These croissants will last about 2-3 days. In the fridge, they can last up to 1 week.

How to Make Croissants

Bloom the yeast: In the bowl of your mixer, add the warm milk, brown sugar, and yeast. Give it a quick stir with a fork or small whisk and let it sit for 5-10 minutes, until the yeast foams up well.
Prepare the butter: Arrange the sticks of butter on a sheet of plastic wrap horizontally. Lay another piece of plastic over the sticks, and use a rolling pin to flatten the sticks until you have approximately an 8×5 inch rectangle. Put the butter, still wrapped in plastic, in the fridge until the dough is ready.
Laminate the dough: Laminating dough is the process of folding butter into the dough many times, which is what creates all those layers. Turn the dough out onto a lightly floured surface and roll it to a 16×10 inch rectangle. Place your butter in the center, and fold the edges of the dough rectangle over to cover the butter completely. Roll the dough out so it’s back to 16×10 inches, then fold it letter-style into thirds. Wrap the dough with plastic and place it in the fridge for an hour. I like to repeat this process a total of 5 times giving us a total of 729 layers. Yes, that’s right! 729 layers!

Breakfast Basket

When you’re heading to a friend’s home for dinner, you’ll nearly guarantee a return invite if, as a thank you, you leave a gift of breakfast behind. Fill a food gift basket with homemade pancake mix, granola, coffee, and jam. Finish it off with fresh fruit and a bouquet of flowers.

Spicy Lime Pistachio Nuts

Pistachios lend a seasonal green highlight to this nut mix, but you could easily substitute almonds or cashews. To package, layer two muffin liners to make a sturdy container and add your favorite nut mix. Punch circles from cardstock. Fold down the flaps of the liners to cover the mix, then use a dab of hot glue to seal with a cardstock circle. You could also use round stickers to secure the paper.

Why Are These Homemade Croissants the Best?

These are a labor of love. No cutting corners here! Keeping the dough nice and cold, working in very deliberate steps, will ensure you have the most buttery and flaky croissants.
The ingredients used are common everyday ingredients; you probably already have everything you need to make this recipe.
This is a great recipe that you can customize with fillings. You can even make sandwiches out of these delicious croissants!
The dough or the finished croissants are great for freezing. Fresh croissants every day? I think so!
Readers love them!

We came home from France and I decided to make homemade croissants. I’m so glad I found this recipe. I’m on my third batch! My grandkids love them, and so does the rest of my family that the croissants don’t even last two days! I make some plain and some chocolate! Excellent recipe, thank you!!!

Chocolate-Cherry Banana Bread

Standard banana bread gets dressed up for the holidays with cocoa and amaretto-soaked cherries. To package, bake the bread in parchment paper. When it’s cool, set it inside a wooden basket and slip it into a clear bread bag. Wrap the bread with red velvet ribbon and secure with hot glue. Use a thin-tip permanent marker to write on a wooden tag, and tie the tag to the package with hemp twine.

Hot Chocolate Mix

Cute for kids and grownups alike, this hot chocolate mix makes the perfect last-minute gift. It calls for only five ingredients and can be made in 15 minutes flat. Instruct the recipients to mix with water and voila: a hug in a mug.

Pecan Pie Bars

Reuse the plastic tray from a cookie package to gift our delicious pecan pie bars with ease. Line the bottom of the tray with 3.25 x 2-inch mini paper loaf liners. Fill the liners with bar cookies and add a decorative sticker to ID the pie-inspired flavor.

Triple-Chocolate Truffles

Delight chocolate-lovers with a batch of decadent truffles. Plastic boxes, candy cups, and festive fabric are all you need to package these luscious treats. It’s really all about the milk chocolate-covered truffles inside.

Egg-and-Bacon Breakfast Casserole

Here’s a food gift that’s a meal and a kitchen gift in one. A savory bacon-and-egg casserole goes mobile in a baking dish the recipients will love receiving. Wrap the dish with a festive holiday towel and ribbon, and tie on wooden utensils.

Triple-Pepper Hot Sauce

Spice up your (er, their) life with three kinds of chile peppers, which make this hot sauce a perfect gift for the daredevil diners in your circle. Tie mild dried chiles to the bottles to hint at the heat inside.

Sweet Maple Mustard

If you’re short on time, but want to give a gourmet food gift, this easy maple mustard is a snap to make, thanks to a microwave cooking technique. Tell the recipient to try it with soft pretzels or on sandwiches.

Cookie Decorating Kit

A cookie decorating kit is the perfect gift for a family to use on Christmas Eve. Make a batch of our classic cutout cookies, and package them with sprinkles and frosting.

How to Make Pain Au Chocolate Aka Chocolate Croissants

For fillings, you can either cut the dough in triangles to keep the crescent shape or you can leave the dough at long 4″ wide strips. Place a piece of chocolate at the end of the dough, and then roll it up until it’s nicely wrapped with the strip of croissant dough.

Don’t be afraid to try other fun fillings for your croissants! Try out your favorite fillings. I love using Nutella, jam, peanut butter, or even savory fillings such as ham and cheese, or pesto and chopped sun dried tomatoes. Get creative!

PIN IT FOR LATER

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Wood footed serving board

Mini bread loaf pans

White ceramic mini loaf pans

Unbleached parchment paper

Oatmeal Spice Cookies

Gift this classic childhood favorite with a grownup twist for the holidays. A bold dose of cinnamon and dried fruit adds some sophisticated flavor to oatmeal cookies. To package, line a small burlap gift bag with brown parchment paper. Tie the filled bag with ribbon and add a tag.

Bread Machine Ingredients

You’ll use the same ingredients, only HALF of them, so you can fit them in a 1-lb bread machine.

— WATER: You need 1 cup warm water. (110° F/45° C)

— SUGAR: We add 1/4 cup white sugar. You are welcome to reduce this even further and use just 1-2 tablespoons.

— YEAST: We add 2 1/2 tsp active dry yeast to the dough to help it rise.

— OIL: We used 2 TBSP vegetable oil but you can also use coconut oil or canola oil. I’ve tried it with light olive oil and it just has a strange aftertaste that I don’t love.

— FLOUR: You’ll need 3 cups flour. You can use all-purpose flour OR bread flour!

1 package (1/4 ounce) active dry yeast
3 tablespoons plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Potato Cinnamon Rolls

Great for a post-holiday breakfast, this wholesome cinnamon roll recipe features dough moist with mashed potatoes, a brown-sugar filling, and a luxurious cream-cheese icing. Bake the twist in a disposable foil pan, then add the lid and color to your gift with a wide, festive ribbon.

What Are Croissants?

Croissants are flaky, layered French pastry in the shape of a crescent. They’re loved by everyone and for a good reason! We’re talking cloud-like puff pastry, buttery, flaky, yeasty, chewy bread. It really is one of the most decadent things you can eat.

Croissant dough gets its many layers as a result of “laminating” the dough. This means we are rolling and folding over and over, giving you many thin layers of dough and butter. As you bake them, the butter melts and gives off steam. This puffs each paper-thin layer of dough up giving your croissants hundreds of buttery layers.

Directions

In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9×5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.
Bake at 375° until loaf is golden brown and sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Lemon-Lavender Cookies

Delight a foodie friend with these delicate lavender cookies. We made cookie sandwiches for easy packing, but you also can spoon the sweet sugar frosting on top. To wrap the cookies, stack them in a paper-lined roll of corrugated cardboard. Place a round of cork at each end and tightly tie the tube with ribbon.