Baking & Breaking Bread: Four Homemade Bread Recipes

With days growing shorter and the weather turning a bit colder each day, there’s no better way to celebrate the season than to fill your home with the warmth of your oven and the aroma of freshly-baked bread. Baking is a time-honored way to show your friends and family that you love them by providing the most basic of human needs: sustenance. Plus, it’s the first step towards sharing a delicious meal and great conversation with the people you love.

Baking is also easier than you think, and the results are well worth the effort — homemade bread beats store-bought loaves any day of the week. You can also bake up healthier versions of your favorites and accommodate your gluten-free loved ones when you make your own. Once you master a few basic techniques, feel free to get creative with a whole array of quick breads, yeasted loaves and treats both savory and sweet.

Not sure where to start? Try one of these four delicious, not-too-complicated recipes to enter the wonderful world of homemade bread baking.

Banana Nut Bread

Servings 2 loaves

Ingredients

  • 2 cups All Purpose Flour seperated
  • 9 tbsp Butter softened
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Light Brown Sugar
  • 1 cup Overripe Bananas mashed
  • 3 tbsp Milk
  • 1 cup Chopped Walnuts toasted

Servings: loaves

Instructions

  1. Preheat oven to 350 degrees and grease two loaf pans with one tablespoon butter.
  2. In a large mixing bowl, sift together one cup of flour, plus baking powder, baking soda and salt. Add brown sugar and stir until evenly combined.
  3. Add banana, butter and milk, beating with electric mixer on low speed until combined, continue to beat on high speed for two minutes.
  4. Add eggs and remaining one cup of flour, beating until blended. Stir in walnuts.
  5. Pour batter into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool in loaf pans for 10 minutes. Remove bread and allow to cool completely on wire racks.
  7. Wrap and store overnight for easier slicing. Loaves can be stored in the freezer for several months.

Gluten-Free Pumpkin Bread

Servings 1 loaf

Ingredients

  • 9 tbsp Unsalted Butter room temperature
  • 1 3/4 cups Gluten-Free All-Purpose Flour
  • 1 1/2 tsp Gluten-Free Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1 1/4 cups Sugar
  • 3 Large Eggs
  • 2 tsp Vanilla Extract
  • 1 1/4 cups Pumpkin Puree
  • 3/4 cup Buttermilk

Servings: loaf

Instructions

  1. Preheat oven to 350 degrees. Lightly grease loaf pan with one tablespoon butter. Set aside.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a separate large mixing bowl, use an electric mixer on medium-high to beat butter and sugar until light and fluffy, about seven minutes.
  4. Add eggs one at a time, beating well and scraping down bowl as needed until thoroughly combined. Beat in vanilla.
  5. Gradually add flour mixture and beat until just combined. Add pumpkin and buttermilk and beat until just combined.
  6. Pour batter in pan, smooth top and bake for one hour and 15 minutes, or until toothpick inserted into center comes out clean.
  7. Cool in loaf pans for 15 minutes. Remove bread and allow to cool completely on wire racks. Wrap and store at room temperature up to three days.

Spelt Bread Rolls

Servings 2 dozen

Ingredients

  • 1 cup Whole Spelt Grain soaked overnight
  • 2 cups Water
  • 1 packet Dry Yeast
  • 5 1/4 cups Spelt Flour
  • 1 cup Rolled Oats
  • 1/2 cup Walnuts chopped
  • Salt to taste
  • 1/3 cup Extra-Virgin Olive Oil
  • 1 tbsp Maple Syrup
  • 1/2 cup Sunflower Seeds
  • 1/2 cup Pumpkin Seeds

Servings: dozen

Instructions

  1. Cover the whole spelt grains with water and allow to soak overnight.
  2. In a large mixing bowl, blend together flour, oats, walnuts and salt.
  3. In a small bowl, heat the water until it reaches body temperature and blend it with the yeast. Set aside.
  4. Add the olive oil, maple syrup and yeast water to the dry ingredients, working together using your hands.
  5. Add the soaked whole spelt together with any leftover soaking water to the dough. Mix well by hand. Leave dough in the bowl and cover with a tea towel to rise for 90 minutes.
  6. Punch down dough and form into round rolls by hand. Place on a baking tray lined with parchment paper. Cover the tray and rolls with tea towels and allow to rise for an additional 30 minutes.
  7. Preheat oven to 425 degrees. Spray some water on top of the rolls and sprinkle with seeds. Press seeds lightly into rolls. Bake on middle oven rack for about 10 to 12 minutes or until they are golden on top.

Bacon and Cheese Quick Bread

This savory wonder is the perfect treat for a Sunday brunch. Try it with grape jelly for an unexpected pop of sweetness.

Servings 1 loaf

Ingredients

  • 4 tbsp Butter seperated
  • 2 Medium Onions chopped
  • 10 pieces bacon cooked
  • 2 cups All Purpose Flour
  • 1 tbsp Baking Powder
  • 2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 1 cup Whole Milk
  • 1/3 cup Extra-Virgin Olive Oil
  • 2 cups Gruyere Cheese shredded
  • 1 Egg

Instructions

  1. Preheat oven to 350 degrees. Use one tablespoon butter to grease a loaf pan and set aside.
  2. In a large skillet, melt remaining three tablespoons butter over medium heat. Add onions and cook, stirring occasionally, until caramelized and deep golden brown (about 30 minutes). Set aside to cool.
  3. At the same time, use a second skillet to cook bacon over medium heat, turning occasionally until crisp (about 10 minutes). Remove to paper towels and allow to cool before chopping finely.
  4. In a large bowl whisk together flour, baking powder, salt and pepper. Set aside.
  5. In a medium bowl, whisk together milk, olive oil and egg. Slowly pour liquid mixture into flour mixture, stirring until just combined. Gently stir in shredded cheese, onions and bacon until just combined.
  6. Pour batter into loaf pan. Bake for 45 minutes or until toothpick inserted into the center comes out clean and top is golden brown. Cool in loaf pans for 15 minutes. Remove bread and allow to cool completely on wire racks.
A single golf clap? Or a long standing ovation?

By clapping more or less, you can signal to us which stories really stand out.