So you’ve decided you want to start baking bread. You went out, got yourself flour, yeast, all the relevant kitchenware, and, of course, a snazzy new apron or two, because what’s baking without a little fashion involved. But before you can put on your new provocative oven mitts and get to work, you’ll need a recipe. And you do not want this to be like the last time you tried to bake bread. Who knew a sourdough loaf could cause that much damage to your marriage?
You want to take it slow, and there’s no problem with that. Before you continue, though, you are going to want to catch up on what’s new in the break making world. Ken Forkish’s Flour Water Salt Yeast is the bible of bread making, and a must have for anyone looking to make this hobby into a life-long passion. Even if you have not gotten the book, these breads are easy and will teach you the basics of baking bread.
Flatbread – Flour, Baking Powder, Salt, Olive Oil, Vegetable Oil, Ice Water
Before you even turn on the oven, you are going to want to take time to practice mixing ingredients together and learning the properties of bread. Flatbread is best if you’re looking for something quick and simple, with the added benefit of getting loads of hot, fresh, homemade bread that will impress. The added benefit is that most flatbread recipes rarely venture outside the box in terms of their ingredients, so you won’t have to go searching all over town.
While many recipes are similar, the website for King Arthur Flour typically has inventive and easy to follow recipes; their products are, more likely than not, readily available at your local grocery store, and are a great value for the quality. Flour can be expensive, and there’s no reason to break the bank before you’re comfortable with baking.
White Bread – Flour, Yeast, Warm Water, White Sugar, Salt, Butter
Let’s be real. You are so done with travelling back and forth to the store every week, spending more and more money on bread that is not even fresh. And as much you want to learn tips for artisan breads or make a bunch of special recipes that take four days, all you really wanted was a sandwich.
Which is why you’ll want to learn a simple white bread recipe before you try different styles. You’ll be able to make two fresh loaves that will prove to anyone that you know what you’re doing. This recipe is especially worthwhile because you will learn the most important thing about bread making: it takes time. For most bread recipes you come across, they require at least 2-3 hours for total resting time. Letting your dough rest allows for air to enter it, creating a lighter, softer bread than if you let it go without resting.
Bagels – Bread Flour, Yeast, Warm Water, Brown Sugar, Salt, Olive Oil, Egg, Honey
Bagels may seem imposing at first, but a good bagel recipe contains many techniques and lessons that every baker should know, the most important of which being the difference between regular, all-purpose flour and bread flour. Bread flour has a higher amount of protein than normal flour, and results in a denser, chewier bread. In addition, practicing how to shape a bagel is a great first step towards learning advanced dough shaping and braiding techniques.
Sally’s Baking Addiction is an excellent website to use for simple and fun recipes. The best part about this recipe, and bagels in general, is it’s basic enough to add whatever fixings you want. Poppy-seed bagel? Done. Cinnamon-raisin bagel? You got it. Salmon-kale bagel? Gross, but you do you.
Pretzels – Flour, Yeast, Warm Water, Salt, Brown Sugar, Butter, Baking Soda
In the same vein as bagels, pretzels are very simple bread that can be completed in little more than an hour. The key to making delicious pretzels is in the bath…that’s right, your bread is going to need a boiling hot bath. Like bagels, pretzels require a quick bath, no more than a minute on each side, in boiling water in order to get that distinct flavor and soft crust.
A quick and easy pretzel recipe is sure to impress, plus you’ll have more than enough to share. It can be difficult to work the dough into that trademark pretzel twist. But hang in there, no one gets it on their first try.
Banana Bread – Flour, Butter, Sugar, Eggs, Milk, Vanilla, Baking Soda, Salt, Bananas
Does banana bread really count as bread, or is it just an excuse to eat borderline cake for breakfast? Either way it should stop you from making a delicious loaf that is surprisingly refreshing when done right. The key to great banana bread is in, you guessed it, the bananas. Over-ripe, nearly completely brown bananas work best to get that full flavor in your bread. IF you’re on a time crunch, freezing bananas for a few hours works just as well.
This recipe for banana bread is great and simple for any beginner to master. An important step to always remember, especially for this recipe, is not to let the loaf out of the oven until it is completely done. Poke a toothpick or a knife into the middle of the loaf; if it comes out clean, it is ready to take out!
Pizza Dough – Unbleached Flour, Yeast, Salt, Warm Water, Olive Oil
Who doesn’t love pizza? Well you’ll love it more when you make it yourself. Aren’t you tired of ordering blank, lukewarm pizza delivered by some dude that ate half your pepperonis on the way there? And frozen pizza is diabolical. He only logical answer is to make your own pizza pie, and that starts with the dough.
The key to good pizza dough is allowing ample time for air to enter the dough, so don’t skimp on the rising time. King Arthur Flour’s recipe is simple and easy, especially if you’re trying to spend the afternoon like a real Italian.
Bread-sticks – Flour, Yeast, Butter, Sugar, Salt, Garlic Powder, Oregano
Imagine: your date is coming over to your place in an hour and a half, and the only things you have in your fridge are a half eaten jar of pickles and ginger ale. As you quickly order fast-food delivery to pose as your own, you’re going to need something to distract them with. Bread-sticks are the perfect distraction piece. You can rattle off at least a dozen of them in no time at all, and they always impress.
I tend not to trust Food Network bread recipes, mainly because they’re too general and bland. But this recipe in particular is remarkable. It is quick and simple, and tastes like a certain popular bread-stick, of the unlimited variety. My only critique: don’t skimp out on the garlic topping, it ties the whole thing together.
Milk Dinner Rolls – Flour, Milk, Yeast, Warm Water, Sugar, Butter, Egg, Salt
If you’re looking to impress yourself, to prove to yourself that you can bake great tasting bread, then make these dinner rolls. It cannot be stressed how brilliantly delicious these rolls are; it will come as no surprise when your friends tell you the bread was the best part of dinner.
Using this recipe, the hardest part will be kneading. Unlike many breads, the dough for these rolls will be especially sticky and hard to maneuver; the milk adds to this stickiness, but makes the rolls so, so much tastier. If you’re looking for something more advanced, Japanese milk bread requires a few extra steps, but it will all be worth it in the end.
Challah – Flour, Yeast, Salt, Honey, Warm Water, Vegetable Oil, Eggs
Now this is a bread that will make people stop and stare when done right. Challah is a classic Jewish bread that can be surprisingly easy to make if given proper care. While the dough is relatively simple to make, braiding the massive loaf can be difficult to master.
Luckily, King Arthur Flour provides a few well-made videos to show the proper braiding technique. In the end, you’ll have a great Challah that will last, if it’s not gone by the first day.
Sourdough – Flour, Water, Salt, Yeast
If you’ve made it this far, sourdough is the next logical step. A good sourdough bread is a must have in every bread maker’s repertoire; and with it come a whole slew of new tips and tricks. The day, sometimes week-long process will include creating a sourdough starter, buying a kitchen scale, and setting aside time to work.
Most sourdough recipes are fairly similar, so I suggest considering Ken Forkish’s bread making book once again; he knows what he’s doing. It is very likely your bread will not come out ideal the first try. But don’t be disheartened, keep at it and things will fall in place in due time.
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