Soft sandwich loaves, quick breads, and beginner-friendly homemade bread recipes
Store at room temperature wrapped in a clean kitchen towel for up to 3 days. Don’t use plastic—it makes the crust soggy. Freeze slices wrapped in foil for up to 3 months. Toast straight from frozen….
Store your cozy rustic bread Dutch oven loaf cut-side down on a cutting board for 2 days, or slice and freeze in a zip-top bag for 3 months. Toast frozen slices straight from the freezer. This bread shines with salted butter and jam for breakfast, alongside winter soups, or as the base for exception…
You don’t need a bakery degree to pull a golden, crackling loaf from your oven. This soft bread in Dutch oven method strips away the fussy parts—no kneading marathons, no babysitting, no special equipment beyond one pot. Mix. Wait. Bake. That’s it….
Store completely cooled bread in a paper bag at room temperature for 2-3 days. The crust softens slightly but toasting revives it. Freeze slices in a freezer bag for up to 3 months—toast directly from frozen. Serve with salted butter, use for sandwiches, or toast for avocado toast. Makes incredible …
Store cooled bread in a paper bag at room temperature up to three days. The crust softens slightly but toasting revives it. Freeze slices in a freezer bag up to three months. This bread shines alongside soups, stews, or a simple pasta. Slice thick for olive oil dipping or toast for bruschetta bases….
You’re about to make bakery-level bread without a mixer, without kneading, and without waiting all day. This crusty no knead cheese bread comes together in one bowl, rises while you live your life, then bakes into a golden, cheese-stuffed miracle in a hot skillet. The crust shatters. The inside pull…
Store at room temperature in a plastic bag for 3-4 days. The crust will soften, which actually makes better sandwiches. Freeze slices in a freezer bag for up to 3 months—toast straight from frozen….
The cold rise does all the heavy lifting while you sleep. When you’re ready, kids love poking those signature dimples into the dough (it’s basically edible playdough at this point). Twenty-five minutes in the oven and you’ve got bread that tears apart in soft, oily shreds. Serve it with pasta, use i…
Store cooled bread in a paper bag at room temperature for two days—the crust stays crispier than in plastic. For longer storage, slice and freeze in a zip-top bag up to three months. Toast slices straight from frozen….
Here in Asheville, I keep my flour in the fridge during summer. Cold flour needs slightly warmer water to hit that lukewarm sweet spot….