Picture this: the irresistible aroma of freshly baked bread filling your kitchen, golden-brown crusts emerging from the oven, and the simple joy of creating something wonderful with your own hands. Whether you’re a seasoned baker or just beginning your yeast journey, we’ve gathered 35 delicious recipes that will inspire your next baking adventure. Get ready to roll up your sleeves—these treats are worth every minute!
Classic French Baguette
Nothing beats the satisfaction of pulling a golden, crusty baguette from your own oven. You’ll be amazed how just four simple ingredients transform into that classic French bakery staple we all love. Let’s get baking!
Ingredients
Flour – 3 cups
Water – 1¼ cups
Salt – 1½ tsp
Yeast – 2¼ tsp
Instructions
1. Combine 3 cups flour, 1½ tsp salt, and 2¼ tsp yeast in a large mixing bowl.
2. Gradually pour in 1¼ cups warm water (about 110°F) while stirring with a wooden spoon.
3. Mix until a shaggy dough forms and no dry flour remains.
4. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1-2 hours until doubled in size.
6. Punch down the risen dough to release air bubbles.
7. Divide the dough into two equal portions and shape each into a long, thin loaf about 16 inches long.
8. Place the shaped loaves on a parchment-lined baking sheet.
9. Use a sharp knife to make 4-5 diagonal slashes about ¼ inch deep across the top of each loaf.
10. Cover the loaves with a damp cloth and let rise for 30-45 minutes until puffy.
11. Preheat your oven to 450°F and place an empty baking pan on the bottom rack.
12. Carefully pour 1 cup of hot water into the empty pan to create steam, then immediately place the baguettes in the oven.
13. Bake for 20-25 minutes until deeply golden brown and hollow-sounding when tapped.
14. Transfer the baked baguettes to a wire rack to cool completely.
A perfectly baked baguette should have that signature crackly crust that shatters when you break it open, revealing a soft, airy interior with those beautiful irregular holes. The flavor is wonderfully simple—just pure wheaty goodness with a subtle tang from the slow fermentation. Try tearing off chunks to dip in olive oil, slicing it for sandwiches, or simply enjoying it warm with a generous slather of butter.
Soft and Fluffy Dinner Rolls
Oh my goodness, there’s nothing quite like pulling apart a warm, fluffy dinner roll fresh from the oven. You know the kind—soft, buttery, and perfect for sopping up every last bit of gravy or soup. Let’s make a batch together; they’re surprisingly simple and so worth it.
Ingredients
Flour – 3 cups
Warm water – 1 cup
Active dry yeast – 2¼ tsp
Sugar – ¼ cup
Salt – 1 tsp
Butter – ¼ cup
Egg – 1
Instructions
1. Combine 1 cup warm water (110°F), 2¼ tsp active dry yeast, and ¼ cup sugar in a large bowl.
2. Let the mixture sit for 5 minutes until it becomes foamy.
3. Add 1 egg and ¼ cup melted butter to the yeast mixture, stirring until fully combined.
4. Gradually mix in 3 cups flour and 1 tsp salt until a shaggy dough forms.
5. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
7. Punch down the dough to release air bubbles.
8. Divide the dough into 12 equal pieces and shape each into a smooth ball.
9. Arrange the dough balls in a greased 9×13-inch baking pan, leaving a little space between each.
10. Cover the pan with a damp towel and let the rolls rise for 30 minutes until puffy.
11. Preheat your oven to 375°F.
12. Bake the rolls for 18–20 minutes until golden brown on top.
13. Brush the hot rolls with melted butter immediately after removing them from the oven.
Nothing beats tearing into these warm rolls—their soft, airy texture and subtle sweetness make them irresistible. Next time, try splitting them and stuffing with pulled pork or dipping into cheesy spinach artichoke dip for a fun twist.
Traditional Rye Bread
You know that feeling when you crave something hearty and wholesome? Traditional rye bread delivers that perfect balance of earthy flavor and satisfying chew that makes your kitchen smell absolutely incredible.
Ingredients
Rye flour – 2 cups
All-purpose flour – 1 cup
Warm water – 1¼ cups
Active dry yeast – 2¼ tsp
Salt – 1 tsp
Molasses – 2 tbsp
Caraway seeds – 1 tbsp
Instructions
1. Combine warm water (110°F), yeast, and molasses in a large bowl.
2. Let the mixture sit for 5 minutes until foamy.
3. Tip: Test your water temperature with a thermometer – too hot will kill the yeast.
4. Add rye flour, all-purpose flour, salt, and caraway seeds to the bowl.
5. Mix until a shaggy dough forms.
6. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
7. Tip: The dough will be stickier than regular bread dough – that’s normal for rye.
8. Place the dough in a greased bowl and cover with a damp towel.
9. Let rise in a warm place for 1 hour until doubled in size.
10. Punch down the dough to release air bubbles.
11. Shape into a round loaf and place on a parchment-lined baking sheet.
12. Score the top with a sharp knife in a crisscross pattern.
13. Cover and let rise for 30 minutes until puffy.
14. Preheat your oven to 375°F during the final 15 minutes of rising.
15. Tip: Place a pan of water in the bottom of the oven for a crispier crust.
16. Bake for 35-40 minutes until the crust is dark brown and sounds hollow when tapped.
17. Cool completely on a wire rack before slicing.
Zesty and robust, this bread boasts a dense, moist crumb with that signature rye tang. Slice it thick for pastrami sandwiches or toast it lightly to enjoy with your morning eggs – either way, you’ll love how the caraway seeds pop with every bite.
New York Style Bagels
Zipping through New York City’s streets, you can’t miss the smell of freshly baked bagels wafting from corner shops. These chewy, dense rounds are a breakfast staple that’s surprisingly simple to make at home. Once you try this method, you’ll never go back to store-bought.
Ingredients
Flour – 4 cups
Water – 1 ½ cups
Yeast – 2 tsp
Sugar – 1 tbsp
Salt – 1 tsp
Baking soda – ¼ cup
Instructions
1. Combine 4 cups of flour, 2 tsp of yeast, 1 tbsp of sugar, and 1 tsp of salt in a large mixing bowl.
2. Gradually pour in 1 ½ cups of warm water while stirring with a wooden spoon.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour in a warm spot.
5. Punch down the risen dough and divide it into 8 equal pieces.
6. Roll each piece into a rope about 8 inches long and connect the ends to form a circle.
7. Bring a large pot of water to a rolling boil and add ¼ cup of baking soda.
8. Boil each bagel for 1 minute per side using a slotted spoon to flip them.
9. Place the boiled bagels on a parchment-lined baking sheet.
10. Bake at 425°F for 20-25 minutes until golden brown and shiny.
Ultimate bagels should have that signature chewy interior with a slightly crisp crust. The boiling step before baking gives them that distinctive New York texture. Try slicing one warm and slathering it with cream cheese or making an epic breakfast sandwich with eggs and bacon.
Savory Cheese and Herb Bread
Baking this savory cheese and herb bread feels like wrapping yourself in a warm, cheesy hug. You get that amazing aroma filling your kitchen while creating something truly special. It’s the perfect project for when you want homemade bread without the fuss.
Ingredients
- Flour – 2 cups
- Baking powder – 1 tbsp
- Salt – 1 tsp
- Shredded cheddar cheese – 1 cup
- Fresh chopped parsley – ¼ cup
- Milk – 1 cup
- Egg – 1
- Melted butter – 2 tbsp
Instructions
- Preheat your oven to 375°F.
- Grease a 9×5 inch loaf pan with butter or cooking spray.
- Whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt in a large bowl.
- Stir in 1 cup shredded cheddar cheese and ¼ cup fresh chopped parsley until evenly distributed.
- Tip: Use cold shredded cheese straight from the refrigerator to prevent clumping.
- In a separate bowl, beat 1 egg with 1 cup milk and 2 tbsp melted butter.
- Pour the wet ingredients into the dry ingredients.
- Mix just until combined—do not overmix or your bread will become tough.
- Transfer the batter to your prepared loaf pan.
- Smooth the top with a spatula.
- Bake at 375°F for 45-50 minutes.
- Check for doneness by inserting a toothpick—it should come out clean when fully baked.
- Tip: If the top browns too quickly, loosely tent it with aluminum foil.
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
- Tip: For clean slices, use a serrated knife and saw gently rather than pressing down.
Heavenly when warm, this bread boasts a tender crumb with pockets of melted cheddar and fresh herb brightness. The golden crust gives way to a soft, cheesy interior that’s irresistible straight from the oven. Try toasting thick slices and topping with avocado or using it for the ultimate grilled cheese sandwich.
Sweet Cinnamon Rolls
Zesty and warm, these sweet cinnamon rolls are the perfect weekend treat. You’ll love how the cozy cinnamon aroma fills your kitchen while they bake. They’re surprisingly simple to make from scratch.
Ingredients
Flour – 3 cups
Milk – 1 cup
Butter – ½ cup
Sugar – ¼ cup
Yeast – 2¼ tsp
Salt – 1 tsp
Cinnamon – 2 tbsp
Brown sugar – ½ cup
Instructions
1. Heat milk to 110°F in a microwave-safe bowl for 45 seconds.
2. Stir yeast and sugar into warm milk until dissolved.
3. Let mixture sit for 5 minutes until foamy.
4. Mix flour and salt in a large bowl.
5. Pour yeast mixture into flour bowl.
6. Melt ¼ cup butter and add to bowl.
7. Knead dough on floured surface for 8 minutes until smooth and elastic.
8. Place dough in greased bowl, cover with towel.
9. Let rise in warm place for 1 hour until doubled in size.
10. Roll dough into 12×9 inch rectangle on floured surface.
11. Spread remaining ¼ cup softened butter over dough.
12. Mix cinnamon and brown sugar in small bowl.
13. Sprinkle cinnamon-sugar mixture evenly over buttered dough.
14. Roll dough tightly from long side into log.
15. Cut log into 12 equal slices using sharp knife.
16. Place rolls in greased 9×13 inch baking pan.
17. Cover pan with towel and let rise 30 minutes until puffy.
18. Preheat oven to 350°F.
19. Bake rolls for 25 minutes until golden brown.
20. Let cool in pan for 10 minutes before serving.
Warm from the oven, these rolls have the most incredible soft, pillowy texture that pulls apart beautifully. The cinnamon filling creates sweet, gooey layers throughout each bite. Try serving them still warm with a drizzle of cream cheese glaze or alongside your morning coffee for the ultimate cozy breakfast.
Stuffed Pesto Bread Twists
Brace yourself for the most delicious bread twist you’ll ever make. These stuffed pesto bread twists are surprisingly simple to put together and deliver that wow factor every time. You’re going to love how the golden, flaky bread wraps around that vibrant pesto filling.
Ingredients
Flour – 2 cups
Active dry yeast – 1 packet
Warm water – ¾ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Pesto – ½ cup
Egg – 1
Instructions
1. Combine warm water (110°F), yeast, and 1 teaspoon sugar in a small bowl, then let it sit for 5 minutes until foamy.
2. Mix flour and salt in a large bowl, then pour in the yeast mixture and olive oil.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour until doubled in size.
5. Punch down the dough and roll it out into a 12×8 inch rectangle on a floured surface.
6. Spread pesto evenly over the entire surface of the dough, leaving a ½ inch border around the edges.
7. Fold the dough in half lengthwise to create a long rectangle, then press the edges firmly to seal.
8. Cut the folded dough into 12 equal strips using a sharp knife or pizza cutter.
9. Twist each strip 3-4 times, then place them on a parchment-lined baking sheet 2 inches apart.
10. Cover the twists with a clean towel and let them rise for 30 minutes until puffy.
11. Whisk the egg with 1 tablespoon water to make an egg wash.
12. Brush the egg wash lightly over the tops of all the twists.
13. Bake at 375°F for 18-20 minutes until golden brown and cooked through.
14. Transfer the twists to a wire rack to cool for 5 minutes before serving.
Nothing beats pulling apart these warm, golden twists to reveal the vibrant green pesto inside. The bread stays wonderfully soft while the edges get just crisp enough to provide the perfect texture contrast. Serve them alongside your favorite soup or slice them into smaller pieces for an impressive party appetizer that always disappears fast.
Crispy Yeast Waffles
Crispy yeast waffles are the weekend breakfast upgrade you didn’t know you needed. They’re light, airy, and have that perfect golden crunch that makes regular waffles seem boring. You’ll love how simple they are to whip up with just a few basic ingredients.
Ingredients
All-purpose flour – 2 cups
Active dry yeast – 2 ¼ tsp
Granulated sugar – 2 tbsp
Salt – ½ tsp
Whole milk – 1 ¾ cups, warmed to 110°F
Unsalted butter – 6 tbsp, melted
Large eggs – 2
Baking soda – ¼ tsp
Instructions
1. Combine flour, yeast, sugar, and salt in a large mixing bowl. 2. Pour warmed milk over the dry ingredients and whisk until just combined. 3. Cover the bowl with plastic wrap and let it rest at room temperature for 1 hour until bubbly. 4. Whisk melted butter, eggs, and baking soda in a separate bowl until smooth. 5. Pour the egg mixture into the flour mixture and whisk until fully incorporated. 6. Let the batter rest for 15 minutes while you preheat your waffle iron to 375°F. 7. Lightly grease the waffle iron with non-stick spray or brush with melted butter. 8. Pour ½ cup of batter onto the center of the preheated waffle iron. 9. Close the lid and cook for 4-5 minutes until steam stops escaping and the waffle is deep golden brown. 10. Use tongs to carefully remove the waffle and place it directly on a cooling rack to maintain crispness. 11. Repeat with remaining batter, keeping cooked waffles in a single layer on the rack. 12. Serve immediately while hot and crispy. Using a cooling rack instead of stacking prevents sogginess—this is key for that perfect crisp texture. Undeniably, these waffles achieve that ideal balance of crispy exterior and fluffy interior that makes every bite satisfying. The yeast gives them a subtle tang that pairs wonderfully with maple syrup or fresh berries, and they’re sturdy enough to handle generous toppings without getting soggy.
Garlic and Herb Focaccia
Just imagine pulling a golden, aromatic loaf from your oven that fills your kitchen with the scent of garlic and fresh herbs. You’re about to make the easiest, most impressive focaccia you’ve ever tasted. This recipe requires minimal effort but delivers maximum flavor and that perfect chewy-soft texture we all love.
Ingredients
Bread flour – 3 cups
Warm water – 1¼ cups
Active dry yeast – 2¼ tsp
Olive oil – ¼ cup + 2 tbsp
Salt – 1 tsp
Garlic – 3 cloves, minced
Fresh rosemary – 2 tbsp, chopped
Instructions
1. Combine warm water (110°F), yeast, and 1 teaspoon of sugar in a small bowl and let sit for 5 minutes until foamy.
2. Whisk bread flour and salt together in a large mixing bowl.
3. Pour the yeast mixture and ¼ cup olive oil into the flour mixture.
4. Mix with a wooden spoon until a shaggy dough forms.
5. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.
7. Press the dough into a 9×13 inch baking pan that’s been brushed with 1 tablespoon olive oil.
8. Use your fingertips to dimple the dough all over, creating deep indentations.
9. Drizzle remaining 1 tablespoon olive oil over the dough, making sure it pools in the dimples.
10. Sprinkle minced garlic and chopped rosemary evenly across the surface.
11. Let the dough rise uncovered for 30 minutes until puffy.
12. Preheat your oven to 425°F while the dough rises.
13. Bake for 20-25 minutes until golden brown and the internal temperature reaches 200°F.
14. Transfer the focaccia to a wire rack and let cool for 15 minutes before slicing. Really, that crispy golden crust gives way to the most tender, airy crumb you can imagine. The garlic and rosemary infuse every bite with savory goodness that’s perfect for tearing and sharing straight from the pan, or using as the ultimate sandwich bread.
Rustic Italian Ciabatta
Very few breads capture that perfect chewy-crispy balance like rustic Italian ciabatta. You’ll love how the irregular holes and flour-dusted crust make it look straight from an Italian bakery. It’s surprisingly simple to make at home with just a few basic ingredients.
Ingredients
Bread Flour – 3 cups
Warm Water – 1¼ cups
Active Dry Yeast – 2¼ tsp
Salt – 1½ tsp
Olive Oil – 1 tbsp
Instructions
1. Combine warm water (110°F) and yeast in a large bowl, letting it sit for 5 minutes until foamy.
2. Add bread flour, salt, and olive oil to the yeast mixture.
3. Mix with a wooden spoon until a shaggy, sticky dough forms.
4. Cover the bowl with plastic wrap and let rise at room temperature for 18 hours until bubbly and doubled in size. Tip: A longer rise develops better flavor.
5. Generously flour your work surface and turn the dough out.
6. Gently fold the dough over itself a few times without kneading.
7. Divide the dough into two equal portions using a bench scraper.
8. Shape each portion into a rough oval about 10 inches long.
9. Transfer the shaped loaves to a parchment-lined baking sheet.
10. Dust the tops lightly with additional flour.
11. Cover with a clean kitchen towel and let rise for 1 hour until puffy.
12. Preheat your oven to 450°F with a baking stone or inverted baking sheet inside.
13. Carefully slide the parchment with loaves onto the hot baking surface.
14. Bake for 20-25 minutes until deeply golden brown and hollow-sounding when tapped. Tip: Spritz the oven with water before baking for a crispier crust.
15. Transfer to a wire rack and let cool completely before slicing. Tip: Resist cutting warm bread—it continues cooking as it cools.
Fresh from the oven, this ciabatta has that signature crisp crust giving way to an airy, hole-filled interior. Fantastic for sandwiches or simply torn and dipped in olive oil, its chewy texture holds up beautifully to any topping. For something special, try grilling slices and rubbing with garlic for bruschetta.
Buttery Croissants
Let’s be real—nothing beats the feeling of pulling apart a freshly baked, flaky croissant. You get that satisfying crackle as the buttery layers separate, filling your kitchen with that incredible aroma. Making them at home is totally doable if you follow these steps carefully.
Ingredients
Flour – 3 cups
Butter – 1 cup
Water – 1 cup
Yeast – 2 tsp
Salt – 1 tsp
Sugar – 2 tbsp
Instructions
1. Combine 3 cups of flour, 2 tsp of yeast, 1 tsp of salt, and 2 tbsp of sugar in a large bowl.
2. Gradually mix in 1 cup of water until a shaggy dough forms.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise at room temperature for 1 hour or until doubled in size.
5. Roll the dough into a 12×8-inch rectangle on a lightly floured surface.
6. Cut 1 cup of cold butter into thin slices and arrange them over two-thirds of the dough rectangle.
7. Fold the unbuttered third of dough over the middle, then fold the remaining buttered third on top to create three layers.
8. Wrap the dough in plastic and refrigerate for 30 minutes to keep the butter firm—this creates those signature flaky layers.
9. Remove the dough from refrigerator and roll it out again to a 12×8-inch rectangle.
10. Repeat the folding process two more times, chilling for 30 minutes between each fold.
11. After the final fold, roll the dough to ¼-inch thickness and cut into triangles.
12. Roll each triangle from the wide end to the point to form crescent shapes.
13. Place the shaped croissants on a baking sheet, cover loosely, and let proof at room temperature for 2 hours until puffy.
14. Preheat your oven to 400°F while the croissants are proofing.
15. Brush the proofed croissants lightly with water before baking—this helps achieve that golden, crisp exterior.
16. Bake at 400°F for 18-20 minutes until deeply golden brown and flaky.
17. Transfer to a wire rack immediately to prevent sogginess and let cool for 15 minutes.
The result is pure magic—crispy, shattering exteriors giving way to tender, airy interiors with rich, buttery flavor. Try splitting one warm and filling it with ham and cheese for the ultimate breakfast sandwich, or simply enjoy as-is with your morning coffee.
Fluffy Brioche Loaf
Baking a perfect brioche loaf might seem fancy, but it’s totally doable at home. You’ll love how buttery and soft this bread turns out, and it makes your kitchen smell amazing.
Ingredients
Flour – 3 ½ cups
Eggs – 3 large
Butter – ½ cup
Milk – ½ cup
Sugar – ¼ cup
Salt – 1 tsp
Yeast – 2 ¼ tsp
Instructions
1. Warm the milk to 110°F in a small saucepan.
2. Sprinkle yeast over the warm milk and let it sit for 5 minutes until foamy.
3. Whisk eggs, sugar, and salt in a large bowl until combined.
4. Stir in the yeast mixture.
5. Gradually add flour, mixing with a wooden spoon until a shaggy dough forms.
6. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
7. Soften butter to room temperature and knead it into the dough in small pieces until fully incorporated.
8. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 ½ hours or until doubled in size.
9. Punch down the dough to release air bubbles.
10. Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
11. Cover and let rise again for 45 minutes until the dough rises just above the pan rim.
12. Preheat oven to 350°F.
13. Bake for 30–35 minutes until the top is deep golden brown and the loaf sounds hollow when tapped.
14. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Zesty with rich, buttery flavor and an incredibly tender crumb, this brioche is perfect for French toast or simply sliced thick and slathered with jam. Its soft, pillowy texture makes it a standout for sandwiches or just enjoying warm from the oven.
Homemade Pretzel Knots
Unexpectedly easy to make, these homemade pretzel knots will have your kitchen smelling like a bakery in no time. You’ll be amazed at how simple they come together with just a few basic ingredients. Perfect for snacking or impressing guests with your baking skills.
Ingredients
Flour – 3 cups
Water – 1 cup
Yeast – 1 packet
Salt – 1 tsp
Baking soda – ¼ cup
Egg – 1
Instructions
1. Combine 3 cups flour, 1 packet yeast, and 1 tsp salt in a large mixing bowl.
2. Gradually add 1 cup warm water (110°F) while stirring with a wooden spoon.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
5. Punch down the risen dough and divide it into 12 equal pieces.
6. Roll each piece into a 6-inch rope and tie into a loose knot.
7. Bring 8 cups of water and ¼ cup baking soda to a boil in a large pot.
8. Boil each pretzel knot for 30 seconds, flipping halfway through (this creates the classic pretzel crust).
9. Place boiled knots on a parchment-lined baking sheet.
10. Beat 1 egg with 1 tablespoon water and brush over each pretzel.
11. Sprinkle with additional salt if desired.
12. Bake at 425°F for 12-15 minutes until deep golden brown.
These pretzel knots come out with that perfect chewy interior and crisp, shiny crust you love from bakery pretzels. The subtle saltiness pairs wonderfully with mustard or cheese dip, but they’re equally delicious torn apart warm from the oven. Try serving them alongside soup or slicing them for mini pretzel bun sliders.
Cheese-Stuffed Breadsticks
You know those days when you want something warm, cheesy, and ridiculously easy? Yeah, these cheese-stuffed breadsticks are your answer—they’re like a cozy hug from the inside out.
Ingredients
– All-purpose flour – 1 cup
– Warm water – ½ cup
– Instant yeast – 1 tsp
– Salt – ½ tsp
– Shredded mozzarella cheese – 1 cup
– Olive oil – 2 tbsp
Instructions
1. Combine 1 cup all-purpose flour, 1 tsp instant yeast, and ½ tsp salt in a large bowl.
2. Pour in ½ cup warm water and 2 tbsp olive oil.
3. Mix with a spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. (Tip: If the dough sticks, dust with a little extra flour.)
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour until doubled in size.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and divide it into 4 equal pieces.
8. Roll each piece into a 6-inch oval.
9. Sprinkle ¼ cup shredded mozzarella cheese down the center of each oval.
10. Fold the dough over the cheese and pinch the edges tightly to seal. (Tip: Press firmly to prevent cheese from leaking.)
11. Arrange the stuffed breadsticks seam-side down on the baking sheet.
12. Bake at 375°F for 15–18 minutes until golden brown and puffed. (Tip: For extra crispness, brush with olive oil before baking.)
13. Let cool for 5 minutes before serving. Just imagine pulling one apart—the stretchy mozzarella melts into the soft, fluffy bread, making each bite pure comfort. Serve them with marinara for dipping, or crumble them over a salad for a crunchy twist.
Sourdough Sandwich Loaf
Just when you thought sourdough couldn’t get any better, here’s a sandwich loaf version that’ll change your lunch game forever. This recipe gives you that tangy flavor in a soft, sliceable bread perfect for your favorite fillings.
Ingredients
Flour – 3 cups
Active sourdough starter – 1 cup
Water – 1¼ cups
Salt – 1½ tsp
Sugar – 1 tbsp
Butter – 2 tbsp
Instructions
1. Combine flour, active sourdough starter, water, salt, and sugar in a large mixing bowl.
2. Mix with a wooden spoon until a shaggy dough forms, about 2 minutes.
3. Cover the bowl with plastic wrap and let rest for 30 minutes at room temperature.
4. Add softened butter to the dough.
5. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
6. Place the dough in a lightly oiled bowl and cover with plastic wrap.
7. Let rise at room temperature (70-75°F) for 4-6 hours until doubled in size.
8. Gently deflate the dough and shape it into a loaf.
9. Place the shaped dough into a greased 9×5 inch loaf pan.
10. Cover the pan with plastic wrap and let rise for 2-3 hours until the dough reaches 1 inch above the pan rim.
11. Preheat your oven to 375°F during the last 30 minutes of the second rise.
12. Bake the loaf for 35-40 minutes until golden brown and the internal temperature reaches 190°F.
13. Remove the loaf from the pan immediately and cool completely on a wire rack.
The crust is golden and crisp while the interior stays incredibly soft with that classic sourdough tang. It makes the perfect foundation for everything from classic turkey sandwiches to fancy grilled cheeses. You’ll love how the slight acidity balances rich fillings like roast beef or sharp cheddar.
Sugary Brioche Doughnuts
You know those mornings when only something warm, sweet, and utterly decadent will do? Yeah, these sugary brioche doughnuts are your answer. They’re surprisingly simple to make and taste like pure happiness.
Ingredients
Flour – 2 ¼ cups
Milk – ½ cup
Eggs – 2
Butter – ¼ cup
Sugar – ¼ cup
Yeast – 2 ¼ tsp
Salt – ½ tsp
Vegetable oil – 4 cups
Powdered sugar – 1 cup
Instructions
1. Warm the milk to 110°F in a small saucepan.
2. Combine the warm milk, yeast, and sugar in a large bowl and let it sit for 5 minutes until foamy.
3. Beat the eggs lightly and add them to the yeast mixture.
4. Add the flour and salt to the bowl and mix until a shaggy dough forms.
5. Knead the dough on a lightly floured surface for 8 minutes until smooth and elastic.
6. Soften the butter and gradually knead it into the dough until fully incorporated.
7. Place the dough in a greased bowl, cover it with a damp kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
8. Punch down the dough and roll it out on a floured surface to ½-inch thickness.
9. Cut the dough into 3-inch rounds using a biscuit cutter or glass.
10. Place the dough rounds on a parchment-lined baking sheet, cover them with the towel, and let them rise for 45 minutes.
11. Heat the vegetable oil in a heavy-bottomed pot to 350°F.
12. Fry the doughnuts in batches for 1-2 minutes per side until golden brown.
13. Drain the fried doughnuts on a wire rack set over a baking sheet.
14. Place the powdered sugar in a shallow bowl and toss the warm doughnuts in it to coat.
The final result is incredibly light and airy with a delicate, buttery crumb. That crackly sugar coating gives way to the softest, most tender interior. Try splitting one warm and filling it with jam or lemon curd for an extra special treat.
Conclusion
Culinary adventures await with these 35 delicious yeast baking recipes! From fluffy breads to sweet pastries, there’s something for every home baker to enjoy. We hope you’ll try a few, leave a comment sharing your favorites, and pin this article on Pinterest to save for your next baking day. Happy baking!
