10 bread recipes every baker should master
Interested in baking bread? It’s not as complicated as you might think. From easy flatbreads to show-stopping braided wreaths, the results that flour, yeast and water can produce are anything but humble. To up your bread-baking game, read about our top 10 bread recipes we think every baker should know below.
Bread-baking is a timeless craft that bakers of all skill levels can enjoy. It offers opportunities for endless creativity and satisfaction no matter the loaf. From the crusty charm of sourdough to the tender, pillowy texture of bao, the world of bread is wonderfully diverse. Flatbreads offer a simple yet flavourful way to enjoy freshly baked bread, while artisanal loaves like focaccia and challah can elevate any meal. Each type of bread presents unique techniques and flavours, making baking a journey of constant discovery and joy. Whether you’re perfecting a classic recipe or experimenting with new varieties, our round-up will encourage you to explore and savour the simple pleasure of creating something truly delicious.
1. Cornbread
No kneading and proving are needed here. While cornbread may not be a traditional loaf, this classic American side can be served savoury or sweet. Don't forget to add lashings of butter before serving. If you're a beginner bread baker, this recipe is foolproof and easily customised – soon enough, your confidence will get the boost it needs to you can tackle more complex bread recipes.
Get the recipe for cornbread here.
2. Pan-fried puri flatbreads
This easy recipe is the best hack for making flatbreads. All you need is flour, butter and yoghurt! You can brush the flatbreads with garlic butter once cooked, or keep them simple for dipping into sauces, curries and stews.
Get the recipe for pan-fried puri flatbreads here.
3. Isinkwa nemifino
Steamed bread is a South African staple. This recipe requires no yeast, which means no proving. Once your bread dough is ready, simply line a heatproof bowl with foil, add the dough and submerge it into a pot of water and cover with a lid. The steam in the pot will slowly bake the bread. If you don't want to use imifino, you can swap the bitter greens for herbs.
Get the recipe for isinkwa nemifino here.
4. Steamed bun dough
Craving dim sum but running low on funds? You can make bao at home! These traditional round Chinese steamed buns are filled with char siu or minced pork. They have a super-soft and spongy texture and a smooth surface. Use a bamboo steamer to cook them, or fashion a steamer using a colander and baking paper.
Get the recipe for steamed bun dough here.
5. Focaccia with honey-roasted grapes
Sure, you've had foccacia, but have you ever had foccacia with honey-roasted grapes? Trust us, this one will impress your guests.
Get the recipe for focaccia with honey-roasted grapes here.
6. Ancient grain bread
With a satisfyingly chewy texture and nutty taste, this ancient grain bread is perfect for sandwiches and as a side for soup. The recipe comes together quickly (there's barely any kneading required) making it ideal for bakers of all skill levels.
Get the recipe for ancient grain bread here.
7. Sourdough
Did you know that active yeast isn't the only way to make your bread rise? A sourdough starter – a mixture of unbleached flour and water – can also be used as a raising agent. Making sourdough does require some time, patience and attention, but the results are 100% worth it.
Get the recipe for sourdough bread here.
8. Potato bread
Potato bread bakes up light and fluffy with a tender, golden crust and a mild buttery flavour. This bread is soft yet sturdy enough for sandwiches or dunking into your favourite stews. Serve a slice fresh from the oven with a slab of butter, or cool and freeze for another day.
Get the recipe for potato bread here.
9. Japanese milk buns
Japanese milk buns are light, sweet buns known for their distinct milky flavour and soft, melt-in-your-mouth texture. The secret to getting this texture is to make a tangzhong, a Japanese method of cooking a small amount of flour and liquid together to form a roux. When cooked at high temperatures, the roux can absorb a larger amount of liquid. This adds more hydration to the dough, which means it won't lose its moisture content during kneading, proving and baking, resulting in a soft, cloud-like final product.
Get the recipe for Japanese milk buns here.
10. Challah
Challah (or kitke) is the traditional braided bread served on Jewish holidays or at Shabbat on Fridays. This is the classic three-strand version for one loaf, but the recipe is easily doubled so you could make two and freeze one. This recipe can also be used to make babka and it's the only loaf we recommend for the best-ever French toast.
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