5 Ways To Get Pillowy-Soft Bread Like The Ones You Find At Your Neighbourhood Bakery

Start making your own delicious homemade bread and learn how to store it with our free Sourdough Guide and Recipe book. Download it now to get started!

Download our Sourdough Guide and Recipe book, and we’ll teach you everything you need to make sourdough bread, from the basics to more advanced techniques. And once you’ve mastered the art of bread-making, you can start storing it yourself with our helpful tips and tricks.

This crystallization process occurs as the bread loses moisture and heat. It’s actually a good thing, because it’s what helps piping hot, fresh bread firm up enough so you can slice it. But as more moisture is lost, more of those starch crystals form, and the bread starts to turn

Staling, or “going stale”, is a chemical and physical process in bread and similar foods that reduces their palatability – stale bread is dry and hard.

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Many home bakers yearn to make the perfect loaf of bread. It should be soft and flavorful without being overpowering, and have just the right amount of crumb. For many, perfecting bread baking is one of the signs that they have made it as a baker.

However, breadmaking is a very complicated process and there are many things that can go wrong along the way. One of the most common problems is bread that is too crumbly.

Crumbly bread has difficulty holding its structure, making it a poor choice for sandwiches. It also loses much of its moisture and doesn’t taste as good as it should.

5 Ways To Get Pillowy-Soft Bread Like The Ones You Find At Your Neighbourhood Bakery

Here’s How To Make Soft And Fluffy Bread:

There’s something magical about the bread you get at your local bakeries – they’re always sooo soft and fluffy.

Many of these breads, especially packaged ones, are made with a ton of chemical additives such as calcium propionate, amylase, and chlorine dioxide which help keep them soft, light, and fluffy for days.

Did your rustic loaf of artisan bread get as dry as an oversized crouton? Here’s how to freshen it up so it’s almost as good as new again.

How to Freshen up Stale Bread in 5 Easy Steps

1. Check for mold. If your bread looks like a science project, it’s too far gone. If it’s merely dry and stale, there’s still hope.

2. Add moisture. Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up. I’ve actually run the crust of a stale loaf directly under the faucet for a brief second without the bread getting soggy. However, if the loaf is cut with the inner bread exposed, it’s better to use a brush on the crust.

3. Wrap it. Use aluminum foil to make an airtight wrap around a very dry, dense loaf. For a day-old baguette, you could get away with putting it back in the paper bag it came in; just roll the top closed.

4. Heat it. Put the bread in a cold oven, then turn the heat to 300° F. Let the loaf slowly heat up for 10 to 15 minutes, depending on the density and dryness of the bread. Start checking the bread after 10 minutes. Here’s what’s happening: The water turns into steam, which is trapped by the wrapping. The bread absorbs the steam and plumps right up.

5. Crisp it. When the inside of the bread feels moist enough for your taste, open up the wrapping and put the bread back in the oven, right on the rack, for about 5 minutes. If the bread is in a paper bag, remove it from the bag before putting it back into the oven. This step draws excess moisture out of the crust and makes it pleasingly crisp again. Plus, your kitchen will smell like warm, fresh bread. And what’s not to love about that?

Tip: You could speed up the heating process by wrapping a damp towel around the loaf and microwaving it for 10 seconds at a time. The drawback to microwaving is that the bread can take on a rubbery texture. Having tried both, I have to say I prefer the oven method.

There are other money-saving things to do with stale bread, too. After all, it’s the main ingredient for French toast, croutons, and bread puddings.

15 Ways to Reduce Food Waste at Home

What are signs of Overproofed bread?

The Signs of Over Proofed Dough

  • The size is: more than twice the frozen size.
  • The shape: can become distorted.
  • The surface is: bubbly, blistered and wrinkly, not as smooth and dry, not wet at all to the touch.

How do you keep homemade bread fluffy?

Adding dry milk powder to your bread dough will help your loaf rise higher. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. It also helps brown the crust. If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread.

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.

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

Which flour makes softer bread?

Bread flour has a higher amount of protein and higher amount of gluten which is why it’s good for an airy, chewy bread that needs time to rise. All purpose flour has a lower protein content which makes it good for cookies and cakes that don’t need to rise.

Homemade Buttermilk Biscuits

The recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

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

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

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

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

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

How do you keep homemade bread soft for days?

Resealable plastic bag: A resealable plastic bag seals in moisture and locks out air, keeping your bread soft. If you’re using this method, store the bread at room temperature, but monitor the bag for excess moisture that can lead to mold.

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

How long does homemade bread stay soft?

Softer bread such as rolls, biscuits, and even sandwich bread only last 2 days tops before they begin drying out. That doesn’t mean they’re inedible, but they just don’t have that fresh-baked taste anymore (read my tips below for storing sandwich bread so it tastes fresh longer!).

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

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

What makes bread light and fluffy?

Carbon dioxide is responsible for all the bubbles that make holes in bread, making it lighter and fluffier. Because gas is created as a result of yeast growth, the more the yeast grows, the more gas in the dough and the more light and airy your bread loaf will be.

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 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

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

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

How do you soften 2 day old bread?

How to Soften Stale Bread

Use weights instead of measuring cups

Whenever possible, it is always recommended to use weight measurements instead of measuring cups when weighing ingredients.

Using measuring cups has the tendency to be inaccurate if you do not use them properly. Depending on the way you measure your flour, the resultant weights can be very inconsistent and even differ by 10 grams or so, thereby affecting the end result of your baking.

Using too much flour will result in a heavier and denser bread dough, which is not what we want. Therefore, always remember to ensure that your ingredients are measured precisely!

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

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

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

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

Butternut Squash Dinner Rolls

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

Can I leave fresh bread out overnight?

for bread that has just been baked, I always leave it out, completely uncovered, at room temperature on the first day of baking. The crust on freshly baked bread will remain at its best texture for at least one day, if not two full days.

Does too much yeast make bread hard?

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

What makes bread stay soft and fresh longer?

Adding a shortening agent: Try enriching your bread dough with some shortening. A rich dough containing milk, shortening even eggs and some sugar stays moist longer than a basic dough made with water, salt, yeast and flour. This maybe one of the best way to keep bread fresh.

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.

Yeast can be a fickle ingredient, but it’s essential for homemade bread recipes. Learn why your bread isn’t rising (and fix it!).

When it comes to baking, there’s nothing more satisfying than baking bread from scratch. Hearty, crusty and so delicious, homemade bread is a real treat.

But sometimes baking with yeast isn’t such a treat. The little organisms that help your bread rise require a little extra care—warm temperatures, food and just-right conditions. If any of these variables are off, you can end up with bread that just doesn’t rise the way it should. After all that work of kneading and proofing, this can be such a letdown. To avoid future flops, check out these reasons your bread might not be rising.

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

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

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

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

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

Italian Flatbreads

Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! —Cynthia M. Bent, Newark, DE

Why did my homemade bread turn out hard?

Too much flour can make your dough tough, which will make your bread hard. Only use the amount of flour called for in your recipe. If your dough is sticky, try working the dough a little longer before adding any more flour.

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

Bread Baking Mistakes ! KR118 #breadbakingmistakes


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

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

Too Much Flour

The big lesson here: too much of any ingredient can mess with your bread’s rise—even flour. Too much flour can make your dough stiff and dry. And we all know what happens if there’s not enough liquid present for the yeast to use: It doesn’t work the way it should. So be mindful of your measurements and how much flour your dough picks up in the kneading process. You want the dough to be slightly sticky and elastic.

Our Test Kitchen’s best tip for ensuring your measurements are spot-on: Use a kitchen scale.

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

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.

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

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

After Baking

Sometimes, even the actions you take after the bread is done baking can affect the bread. When you take the bread out of the oven, it is not finished baking. The steam that is trapped inside has to finish baking the dough to the right texture.

Wait until it cools to slice the bread to allow the texture to become cohesive. You should also use a serrated bread knife to minimize crumbling.

If you only notice that your bread is crumbly a day or two after baking, that means that it is stale. Homemade bread goes stale faster than store-bought bread, so it will form crumbs sooner.

If you cannot eat all the bread you make right away, make sure that you store it properly. Wrap it tightly the day after baking, and store any pieces you want to use later in the freezer.

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

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

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

What makes bread soft and fluffy?

Yeast ferments the sugar present in the dough into carbon dioxide. The CO2 released from the yeast fills the dough and increases its volume. Once, the bread has baked, the heat causes the bubbles to break and makes the bread light and fluffy.

Home-Style Yeast Bread

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

How do you fix bread that is hard?

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

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

Using Whole Grains

Adding more grains to your diet is great for your health, but adding more grains to your bread can be a bit of a headache. White flour, the base for most bread, creates all those wonderful gluten strands that help your bread get its airy texture. Whole wheat and other alternative flours, on the other hand, don’t develop gluten as easily or at all. Without the stretch of gluten, bread doesn’t achieve the same lift.

That doesn’t mean, however, that you should skip baking with different types of flours (who doesn’t love a slice of rye bread or multi-grain toast?). To get the right lift, be sure to use a recipe specially formulated for alternative flours.

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

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).

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

Why does homemade bread get hard so fast?

The main cause for homemade bread drying out so quickly is the fact that no preservatives are used in the baking process. Store-bought bread uses preservatives that not only keep it moist but also help keep mold away. Homemade bread lacks preservatives, and so it does not last nearly as long as a store-bought loaf.

The Water Is Too Hot

When you proof your yeast, be sure that the water you use is at the right temperature. Our Test Kitchen recommends water between 105 and 115ºF. Anything hotter than that could kill the yeast and all its rising powers.

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

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

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

Using the Wrong Pan

Sometimes you get everything right—the measuring, the proofing, the kneading—and your bread still doesn’t have the height you envisioned. In this case, double-check that you’re using the correct pan size.

Most yeast bread recipes require an 8½” x 4½” pan. This helps them achieve that great height and square size that’s so good for sandwiches. Be sure that you’re not using a 9″ x 5″ pan, commonly used for quick breads. If you bake your yeasted bread in this larger pan, the bread will still rise, but it will be wider and shorter—not a good look for your BLT!

Straight from our Test Kitchen, these bread recipes get it right

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

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

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

The Exterior Is Too Dry

When it comes to proofing bread, you need to keep the dough nice and moist. If a crust develops on top of the dough after it’s been sitting out proofing, it can be difficult for the bread to rise up in the oven later.

To keep your dough moist and elastic, be sure to cover it with plastic wrap, a reusable wax wrap or a damp tea towel. If you’re worried about the dough sticking, give it a quick spritz with cooking spray.

Basic Homemade Bread

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

Go to Recipe

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

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

Too Much Salt

Another yeast killer: salt. While most bread recipes call for a bit of salt, too much of the ingredient can keep the yeast from doing its job. To prevent salt from foiling your bread bakes, measure carefully and never pour yeast and salt on top of one another in your mixing bowl.

Is it possible to over knead bread?

You can tell you’ve kneaded dough too much if it becomes difficult to stretch. Sometimes this happens when you use a stand mixer or food processor. Overkneaded dough will be tough and make tough, chewy bread.

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

How to Tell What Is Making Your Bread Crumbly

This article just listed several factors that affect bread texture, any one of which could be affecting your loaf.

Sometimes, the solution will be apparent. For example, if the last time you made bread, you completely left out the salt and then it turned out crumbly, you know what you need to do next time.

Other times, you may not be sure where you went wrong during the bread-making process. In that case, you may need to engage in a little trial and error and make adjustments each time you make a new loaf.

Don’t get discouraged, trial and error is a normal part of perfecting your bread-making skills. Some bakers record each attempt in a notebook where they note what they did differently each time, which could also help you.

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

Making Bread That Is Fluffy, Not Crumbly

The last thing you want when making bread is to create a loaf that will crumble in your hands. Ideally, you want bread that is perfectly seasoned, light, and airy, but with enough structure to support a sandwich.

There are many ways that the bread-making process could go wrong because the chemical reaction that forms it requires a precise ratio of ingredients, the right environment, and perfect timing. One small mistake could leave you with a crumbly loaf.

Adding the wrong amount of flour, yeast, salt, or fat could create a bread loaf that falls apart in your hands. Other common mistakes that cause crumbs include not kneading the dough for long enough, proving the dough for too long, or even cutting bread too soon after it comes out of the oven.

Through trial and error, and diligently recording your attempts, you can bake a loaf with the right cohesive texture and just the right amount of crumbs.

Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.

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

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

Pumpkin Bread

Keep An Eye On Your Oven

It’s very tempting to throw your bread in the oven and leave it there until the timer rings, especially after a long kneading session. Don’t do that! Every oven is slightly different and has hot spots, so keep an eye on your loaf, and rotate it if one side appears to be browning too quickly. Orh Nee Woolbread virtual baking class, you’ll learn how to give your bread an even golden-brown surface throughout. You’ll also find out what special ingredient helps to achieve that luscious sheen! (hint: it’s a pantry staple)

Knead Your Stresses Away

Baking bread might look scary the proofing and kneading involved. But trust us, once you have gotten the hang of it, you’ll realise how fun and simple it is! You can fill them with tons of fillings and shape them in a myriad of different ways. The

Always wanted to try baking your own bread but don’t know where to start? Join our Live Virtual Baking School and get real-time guidance on tried-and-tested recipes! You’ll get hands-on experience with working on different kinds of bread dough, from sweet bread dough to high-hydration doughs such as focaccia.

All classes come with a downloadable recipe and course notes, with accurate measurements and ingredient/tool alternatives that will help you achieve delicious baked goods every time. Join unlimited classes at one low fee!

Here’s a sneak peek of one of our bread baking live classes. Join the fun now!

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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

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

Flaky Cheddar-Chive Biscuits

These wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota

The Yeast Is Too Old

If the yeast you’re using is expired, chances are you will not get a good rise (if any at all) from it. Yeast is a microorganism and does have a definite life span. For best results, always make sure to use yeast before the “best by” date.

To make sure it is ready to go, always proof yeast before adding it to your bread dough.

How do bakeries keep bread soft?

Commercial bakeries use two types of ingredients to slow spoilage — emulsifiers and enzymes. Emulsifiers keep bread from going stale by preventing oil and water from separating. Adding emulsifiers sometimes goes by the names “crumb softening” or “dough conditioning” because it works to preserve texture.

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

Can you let homemade bread rise overnight?

Can I leave my bread to rise overnight? Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you’ll want the dough to come back up to room temperature before baking.

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


Plastic, either as a wrap or a bag, does not allow for the passage of air and maintains the bread at a soft texture, so the loaf inside does not dry out. Plastic may work for softer breads but does not work well for sourdough or other crusty breads. It will make the bread soggy from the trace amounts of moisture that collect inside the bag. Plastic is not the best choice for homemade bread storage.


Paper is a cost-effective, simple choice.  We recommend wrapping the bread in a linen or cotton tea towel first, then placing it in a bag, to keep it out of the dry air and allow for air circulation.

Cloth Bag

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

It’s Too Cold

Making bread in the summertime is a real joy. The warm, humid temperatures help dough rise beautifully. But in winter, it can be a real bear to get the lift you need in a cooler home. That’s because doughs proof best in warmer temps—around 80ºF is just right for yeast.

If your kitchen is too cold, the yeast just doesn’t have the right atmosphere to help the dough rise. If you don’t feel like cranking up the thermostat while proofing your bread, there are lots of ways to encourage your dough to rise if it’s cold. The easiest way to proof bread when it’s cold is to pop your bread dough in the oven (make sure it is off!) and place a pan of boiling water in the oven along with it. The warmth and steam from the water turn your oven into a proofing chamber.

Overall, though, just be patient with your bread dough. If you’re new to bread baking, it can be surprising how long bread dough takes to rise.

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

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

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

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

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

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

What makes bread soft and fluffy for days?

Yeast releases gases when it consumes the sugars in the flour. These gases get trapped inside the dough buy the mesh the gluten makes. This is what causes your bread to be airy and fluffy.

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

Too Much Sugar

In general, sweet doughs take longer to rise. That’s because sugar absorbs the liquid in the dough—the same liquid that the yeast feeds on. If you have too much sugar in your dough, chances are that it will gobble up almost all of the food the yeast needs, leaving you with dry, ineffective yeast.

To counteract this, be sure you allow sweet doughs, like the kind used to make cinnamon rolls or babka, plenty of time to rise. You can also use a special type of yeast designed just for sugar-heavy doughs. Look for osmotolerant yeast (that’s a yeast that doesn’t require as much liquid) at your grocer if you plan on stirring up something sweet.

What does overworked bread look like?

Bread Loaves made with over-kneaded dough commonly end up with a hard crust and dry interior. Often upon cutting, slices will crumble. If your perfect bread loaf turns into a crumbly mess, don’t worry. The overworked dough will work great when used as croutons or breadcrumbs.

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

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

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

Reasons Why Bread Might Be Too Crumbly

There are many different factors that affect bread’s textures, and any one of them could be making your bread crumbly. You may recognize your error immediately after thinking back on what you did during the bread-making process, or you may need to test out a few loaves before identifying the cause of your crumbs.

1 – Too Much Flour

One of the most common culprits for too much crumbling in bread is an excess of flour. Too much flour makes the bread very dry and affects the texture and structural integrity of the bread, making it crumbly.

Bread’s primary ingredients are flour and water along with yeast and salt. With so few ingredients, there is little room to make mistakes when it comes to ratios and quantities. When the ratio of flour to water is not exactly what it should be, then the texture will be affected.

Beginning bread makers also struggle with understanding the texture of the bread. They panic when it is too sticky during kneading and immediately add more flour when kneading some more usually gets the stickiness out.


If you suspect that your heavy hand with flour is causing your crumb problem, the solution is to add more precision when you are baking. Weigh out the suggested amount of flour before you start baking so that you’re sure not to add too much.

People tend to add more flour than they think they add because recipes usually tell you to add as you go. Weighing out your flour beforehand means that even when you add it in increments, you will not exceed the recommended amount for the whole recipe.

In addition to weighing your flour, another way to stop yourself from adding too much is to knead your bread for longer than you usually do. Many bakers add too much flour once they start kneading their bread and notice that the dough is sticky.

However, the stickiness in your dough will usually go away once you knead it for a little longer. Next time, instead of adding more flour, try pushing your bread around for longer and see if the texture improves with work. Kneading is also necessary to develop gluten.

2 – Not Enough Gluten in Your Flour

As mentioned above, gluten is crucial to developing the pillowy bread texture that we all know and love. However, not all flours have the same amount of gluten. If you’re using the wrong flour, you could be setting yourself up for failure before you even add any other ingredients.

Whole wheat flours overall have less gluten than white flour. Even among white flours, there is a difference. All-purpose flour has less gluten than bread flour, which is milled specifically to create bread with optimum texture.

If you are using flour with less gluten, that will affect the texture of your bread. Instead of being cohesive, your bread will become crumbly.

The best solution to stop your flour from sabotaging your bread is to use flour with the right gluten content. The best flour for making bread is obviously bread flour because it has a higher protein count, which forms gluten when mixed with water.

However, that doesn’t mean you cannot use other flours if you choose to do so. You can adjust the gluten level to the right amount by mixing your whole wheat flour or all-purpose flour with bread flour.

You can also buy powdered wheat gluten online or in specialty baking stores and add it directly to bread doughs made with flours with low levels of gluten. Usually, you should add about one tablespoon to your regular dough.

3 – Over-Proving

Most people do not realize it, but proving bread dough for too long actually makes it more crumbly. When it comes to proving, beginners assume that the longer they leave their dough, the better, but that is not always the case.

A bread’s rise and soft texture are formed when the right ratio forms of gluten, air, and steam. However, when bread proves for too long, the yeast becomes too active, throwing off that ratio.

Over-proved bread loses its texture and allows too much air into the bread. This affects the cohesiveness and leads to more crumbs.

Luckily, over-proving is a relatively easy problem to correct for future loaves. Record for how long you prove bread each time, and if you notice too much crumbling, prove it for less the next time.

Most recipes recommend proving bread for about 45 minutes. However, this time will vary depending on the recipe, the yeast, and even the temperature of the room.

A good rule of thumb when checking to see whether your bread has proved or not is to see the change in size. Most recipes call for the bread to double.

You can also try poking a hole in the dough. If the hole stays in place or only fluctuates a little bit, then your bread is done.

4 – Not Kneading Enough

Another part of the bread-making process that can cause a crumbly texture is kneading. While proving for too much time causes crumbs to develop, the problem with kneading is that bakers tend to do it for too little time.

Kneading is a crucial part of the baking process because that is what helps the dough develop gluten. Gluten is what makes the bread stick together and provides structure for the dough.

Besides being important, kneading is also fairly arduous. Many bakers decide to hand-knead their dough and then quit too early because they get exhausted or think that they’ve done enough.

The obvious solution when you think that you have not been kneading your dough enough is to knead your dough for longer. Most recipes recommend kneading your dough for about 10 minutes, so set a timer and challenge yourself to keep going for that entire time.

Many people skip the second knead, which is supposed to happen after proving the dough. This time is shorter, about two minutes, but it is still crucial in helping the dough develop gluten.

One way to tell that your dough is kneaded enough is to break a small piece of dough off of the main mass and stretch it. If it forms a windowpane without breaking, then your dough is done kneading.

No matter how long you knead your dough, it won’t matter if you are not using the right technique. Double-check that you are kneading properly by attending a class or watching an online tutorial.

5 – Too Much Yeast

Breadmaking relies on a precise ratio of ingredients. We already discussed what happens to crumbs when the ratio of water to flour is off, but adding too much yeast can also affect the texture of your bread.

Adding too little yeast means that your bread will not rise. However, if you add too much yeast, then your bread will rise too fast.

When bread rises too fast, this throws off the balance of gluten to air that forms the right texture. It also makes it harder for the dough to form a cohesive bread loaf, leading to more crumbs.

If you think that your yeast measurements are the cause of your crumbling bread loaves, the best way to fix this problem is to add more precision to the process.

Many bakers use active dry yeast, which comes in single packets that are already apportioned to the right amount for bread dough. If you don’t have yeast packets, measure out your yeast to precisely 2¼ teaspoons, which is the amount that usually comes in packets.

6 – Not Enough Salt or Fat

Some bakers think that salt or fat in a bread recipe is not necessary since it does not impart much flavor. However, besides preventing bland bread, salt and fat are crucial to developing the right texture in a loaf of bread.

Salt and fat stop yeast from developing too quickly. As mentioned above, dough that rises fast does not have time to form the right texture and level of gluten.

Fat, in particular, is important because it helps prevent the bread from drying out. Bread that stays moist maintains a cohesive texture, while bread that dries out forms crumbs.

If you’ve been skimping on your seasoning or fat during the bread-making process, the first thing you should try next time you make bread is to add more salt and fat.

Most recipes recommend about one teaspoon of salt. This flavors the bread and acts as a barrier to yeast growth without overpowering the dough.

You can also try adding an extra tablespoon of butter or oil to improve the moisture content of your bread.

7 – Temperature

Temperature affects the way that dough proves, and as we’ve already discussed, over-proving your dough affects the texture of your bread. A high temperature causes the yeast to become more active.

If the room that you are using to make bread or prove the dough is too hot, this will make yeast more active and cause crumbs once the bread is done baking.

Besides room temperature, the oven temperature can also affect the texture of your bread. If you are baking your bread at a temperature that’s too high, it will dry out your dough.

Even adding too much hot water at the beginning of the bread-making process, when you are trying to dissolve your yeast, will affect the texture of the final product.

While you’re baking, be mindful of the temperature at all points of the process.

First, you should only dissolve yeast at a temperature of 130 to 135 degrees Fahrenheit. Any hotter and the yeast will become overactive.

You should also take care not to bake your bread at a temperature that is too hot. Many home ovens are imprecise, so you can invest in an oven thermometer to ensure that your oven is actually heating food to the temperature you set.

Finally, you should make sure that the room you are baking in is not too hot. If it is a hot day outside and you must bake bread, adjust your proving times to be shorter so that the yeast does not overdevelop.

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

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

How do you keep bread from getting hard overnight?

Wrapping in plastic (or foil) rather than cloth keeps bread soft longer. Large crusty loaves can be stored unwrapped (to preserve their crispy crust) at room temperature for a day or so, cut side down on the counter.

Bread flour over all-purpose flour

All-purpose flour, as its name suggests, is suitable for making all types of baked goods such as cookies, cakes, and bread. It has a lower protein content bread flour; the high protein in bread flour helps to create more gluten and rise in your baked breads, producing a light and chewy texture.

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

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


A Bread Box is simply a closed container that allows a little air circulation but keeps insects and dust out. In the ’50s and ’60s, almost every kitchen had a bread box. You can still use a bread box in your modern kitchen: either find one at a consignment shop, or purchase a new one to match your décor. Make sure it’s big enough for your loaves!

Ceramic Container

A Ceramic Container, such as the German Brottopf, is optimal because of its ability to breathe, yet a good-sized container often takes up precious counter space and can be more expensive.

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

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

The Importance of Gluten in Bread Making

Gluten is a type of protein that forms when flour is mixed with water. Most traditional loaves of bread contain gluten, although there are gluten-free breads and flours for people with allergies or celiac disease.

Gluten is important because it gives bread the soft, elastic structure that makes it so delicious. When a baker mixes ingredients for bread together and kneads the dough, they are helping gluten develop.

However, when gluten does not develop properly in bread, that is when the texture comes out wrong. Usually, bread that is too crumbly is the way it is because gluten has not developed as it should.

There are many factors that affect a bread’s gluten development as well as its texture, from the ingredients to temperature. While overdeveloped or underdeveloped gluten is not the only reason why bread can turn out crumbly, it is often a significant factor.

How long should bread be kneaded?

Kneading for 10-12 minutes by hand or 8-10 minutes in a mixer are the general standards; if you’ve been massaging the dough for that length of time, you can be pretty confident that you’ve done your job.

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

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

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

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

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

Proofing at the Right Temperature

We know that yeast helps our bread rise, but what does it actually do inside your bread dough?

Yeast cells are alive and will consume the sugars they interact with. In return, they produce carbon dioxide, the gas that creates air bubbles inside your bread dough and makes it rise.

However, this can only happen when the right conditions are met. We must maintain the temperature at around 37°C. The yeast will not become active if it’s not warm enough, but it’ll eventually die if it’s too hot.

There are two common methods to proof bread dough. Most recipes tell you to proof bread dough at room temperature, which works perfectly fine – Singapore’s weather is warm enough to support the yeast’s activity!

Another method is oven proofing, which is applied to certain types of bread to get the desired results. Oven proofing is done by placing the bread dough alongside boiling water in a closed oven that’s turned off.

This method traps steam in the oven, creating a warm and even temperature, helping your bread rise fastermore evenly. This method also makes bread lightermore air pockets inside, which is expected in certain types of bread like the Rosemary Olive Focaccia taught in our Live Virtual Baking School.

Learn all the different methods you can use to proof bread in our school, from kneading techniques, identifying when your dough is done, to shaping, assembling, filling and more.

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

Wonderful English Muffins

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

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


If you find that you will not eat the loaf in a day or two, the freezer works well for longer-term storage. We suggest this procedure: cool the bread completely, then slice it. Wrap the loaf in plastic or zipper bags and place in the freezer. Take out slices as needed and bring to room temperature or toast.

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

What is it called when bread goes hard?

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

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

Why is my homemade bread like a brick?

My bread is like a brick – it has a dense, heavy texture

The flour could have too low a protein content, there could be too much salt in the bread recipe, you did not knead it or leave it to prove for long enough or you could have killed the yeast by leaving the dough to rise in a place that was too hot.

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

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

Autumn Pear Bread

Do the Windowpane Test

The Windowpane Test is very useful when making bread. Also called the Membrane Test, it is used to test if your bread dough has been sufficiently kneaded. Insufficient kneading will result in underdeveloped gluten, creating a dense loaf. This doesn’t only apply for breads you bake in the oven – even breads that are cooked on the stove require optimum kneading for a pleasant chew!

No-bake Cranberry Cream Cheese Buns from the Bakestarters’ Live Virtual Baking School

To do the Windowpane Test, check your bread dough by taking a small ball of dough. Next, using your fingers, gently stretch it out in circular motions while rotating it. Your dough is good to go when it yields a translucent membrane, similar to that of a windowpane. If your dough breaks/tears easily, then continue kneading for a couple of minutes before repeating the test.

Watch video tutorial:

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

Why my bread is hard and dry?

Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer.

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

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

Endless® Fresh Sourdough Kit

A Cloth Bag, such as our Organic Cotton Bread Keeper, is a favorite choice for nice aesthetics and regular use. It doesn’t take up much room, is cost-effective, and looks pretty on your counter. If you like different sizes, it’s fairly easy to make one of your own.

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

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