How to Bake Bread: Why You Should and 4 Recipes

Bread is one of the most delicious of humankind’s inventions. What’s better than slicing off a bit of a fresh loaf and slathering it in butter or adding a chunk of cheese? This simple comfort can be an almost daily ritual once you learn how to bake bread. Learn some exciting recipes, tips and tricks, and why you should take up baking.

Why Bake Your Own Bread?

Firstly, baking is incredibly rewarding. Breadmaking is a labor of love that requires attention to temperature, mixing, and measuring. All that caution results in an incredible loaf you can customize to your taste preferences. Love a fruit-and-nut bread or a savory rosemary and salt? Once you learn the recipes, you can follow your heart when it comes to additions. When you tire of one flavor, freeze the rest of the loaf to avoid food waste and whip up another.

You also get control over the ingredients. If you have an allergy or intolerance, there’s likely someone out there who’s already written up a blog post on how to avoid it. You can also experiment with swaps, perhaps including healthy fats or minimally processed flour. When you make your own bread, you can make it as nutritious and allergen-free as possible.

Additionally, while grocery prices have stagnated, they’re still far too high for many families. In response, several are making their own staples to reduce spending. One example came from a Florida mom who started making homemade chicken nuggets when the price of a bag of frozen ones shot up $3. She says the version her family makes is far better than store-bought and they likely won’t switch back.

Once you know how to bake bread, the savings and taste might be too good to pass up. Plus, imagine how much less plastic packaging you’ll be buying.

Learn How to Bake Bread With These Recipes and Tips

Ready to get started? Here are four bread recipes and some advice on how to help each one come out stellar.

1. Sourdough

Sourdough bread was one of the most commonly baked things during the pandemic. It seemed like everyone was creating a starter and discussing the best ways to get a golden crust. Now, you can do the same with 2 teaspoons of salt, ⅓ cup of starter, four cups of bread flour and 1 ⅞ cup of water.

You’re ready to start combining the ingredients if you’ve fed your starter within the last week and kept it in the fridge. If not, feed it 12 hours before you plan to combine everything. Let the dough rest for 20 minutes before pulling at one side to stretch it out and folding it back into the middle. These are known as “folds,” and you’ll do them until the dough starts to resist. Leave it for another 20 minutes and fold again.

Once the folds are done, proof the dough overnight — it should about double in size. To check if it’s proofed enough, poke it with a floured finger. Too firm means it needs longer, springing mostly back means it’s likely ready, and too loose means it’s over-proofed. Finally, stretch and shape the dough, leave it in the fridge for an hour, and preheat your oven with the Dutch oven inside to 500 degrees Fahrenheit.

Scoring is part of the key to an immaculate crust. There are many beautiful scoring designs online — just make sure the cut goes deep enough to allow the bread to puff up. Go at it at a 45-degree angle and try to get ¾ inch deep. Kitchen scissors or a very sharp knife does the job, but a bread lame makes the process much easier. You can also affect the crunchiness of the crust by keeping it covered for longer for more chewiness or uncovered for a more crisp finish.

2. Naan

Naan is incredible because it serves as part of a meal and a utensil. To make it, you’ll start with ½ cup of warm water, 1 teaspoon of instant yeast, half a whisked egg, 2 tablespoons of ghee or unsalted butter, 2 tablespoons of milk, 1 ¾ cup of flour, and ½ teaspoon of salt. Mix the yeast in the warm water and leave it until it gets foamy, sift the flour and salt together, and whisk the milk and egg to combine.

Next, add the wet ingredients to the dry and mix to combine. Cover the dough and leave it to proof until it doubles in size. Then, cut it inot six pieces and leave those covered for about 15 minutes. Roll out the dough balls until each one is thin and about 6.5 inches wide. The pieces will be thin, so be careful when transferring them to the hot pan.

To get good naan, make sure to oil the pan lightly and wait until there are wisps of smoke rising from it. Let the bread cook until the underside has some charring — you want those crispy dark brown spots. Flip it and toast the other side until it looks the same. Crank things up a notch by coating the finished naan with garlic butter or simply serve it hot with a yummy bowl of curry.

3. Classic Sandwich Bread

If you’re looking for the classic white bread you would buy at the store, look no further than this sandwich bread recipe. To start, grab ½ cup of sugar, 1 ½ tablespoons of yeast, and 2 cups of warm water. Whisk these until combined and let the mixture rest until it gets foamy. Next, add a tablespoon of kosher salt and ¼ cup of melted butter. Make sure it’s not too hot or it’ll kill the yeast.

Whisk those in and start adding in the flour a cup or less at a time. If you have a stand mixer, using the dough hook will be extremely helpful, but you can use a spoon. Either one should knead the dough for up to four minutes. Then, knead it on a clean, flat surface by hand for one or two minutes, followed by placing it in a lightly oiled bowl and letting it rise until it’s doubled in size.

After proofing, you’ll slice the dough in two and form one into a rectangle the width of your loaf pan. Roll that into a log and place it with the seam side down in a greased 9×4 loaf pan. Do the same with the other dough ball, preheat the over to 375 degrees F, and cover both until the tops are about a half inch above the pan’s rim.

Once the loaves are ready to bake, the best way to ensure the crust is evenly brown is to turn them halfway through baking, at the 15-minute mark. Make sure they’re on the same oven rack, as well, so they cook evenly. While it’s hard to let them cool before digging in, always do so, as it brings out the flavor, crisps up the crust, and ensures the bread is entirely done.

4. Pita

Pita bread is excellent as a snack with hummus or a meal where it serves as the container for various fillings. Make your own by whisking ½ cup of flour, 1 cup of warm water, and 2 teaspoons of active dry yeast in a bowl. In 15 minutes, it should be foamy, and you can add 2 more cups of flour, 2 tablespoons of olive oil, and 1 or 2 tablespoons of kosher salt. Stir that mixture until a very shaggy dough forms, then knead it with your hand for a minute or so.

After that minute, dust a surface with flour and knead the dough for a couple of minutes. Let it rest covered for 10 minutes, then give it another massage. Oil your mixing bowl and move the dough around in it until it’s covered. Proof it again until it doubles in size and cut it into eight equal pieces.

Then, allow those to rest for another 10 minutes. Use a rolling pin to roll the dough into 8- or 9-inch circles. If you find it’s sticking to your counter, try turning it more frequently or adding more flour.

You’ll cook them in much the same way as the naan — just heat it to medium heat rather than scorching. When water droplets sizzle and steam immediately, you’re ready. Cook the first side until bubbles form — about 30 seconds — then flip it and cook the other side until toasted. Return the bread to the first side and cook until it, too, is golden brown.

Enjoy Delicious Loaves by Learning How to Bake Bread

Bread is one of the most enjoyable and versatile foods humans have created. It can serve as a utensil, a vehicle for sandwich ingredients, a side, or a rustic snack.

Learn how to bake bread by giving these recipes a try. You may never go back to buying it from the store.