Bread Recipes - Yeast, French, White & More | Taste of Home (2024)

Bread Recipes - Yeast, French, White & More | Taste of Home (1)

Recipes for Homemade Bread

Bring the aroma of homemade bread to your kitchen by baking fresh loaves of these favorite recipes, including yeast bread, banana bread, cinnamon bread, garlic bread and more.

Bread Recipes - Yeast, French, White & More | Taste of Home (2)

How to Make Panettone

Boxed panettone has nothing on this recipe. Make your own fruit-studded panettone bread for the holidays, either for...

Bread Recipes - Yeast, French, White & More | Taste of Home (3)

How to Make Fougasse

This fougasse bread recipe is just as good for a special occasion as it is for an everyday loaf.

Bread Recipes - Yeast, French, White & More | Taste of Home (4)

Individual Pizza Crusts

Bread Recipes - Yeast, French, White & More | Taste of Home (5)

This Recipe for 2-Ingredient Pumpkin Muffins Only Calls for Canned Pumpkin and Cake Mix

This 2-ingredient recipe makes the best pumpkin muffins, and it's so simple!

Bread Recipes - Yeast, French, White & More | Taste of Home (6)

How to Make Bonuts, the Perfect Biscuit-Doughnut Mashup

What happens when you cross a biscuit with a doughnut? You get bonuts: delicious, bite-sized breakfast treats.

Bread Recipes - Yeast, French, White & More | Taste of Home (7)

This Viral Video Shows You How to Make a “Crème Brûléegle”, AKA a Creme Bru...

Because who doesn't want to play around with a kitchen torch?

Bread Recipes - Yeast, French, White & More | Taste of Home (8)

This Popular Cottage Cheese Bread Is Absolutely Delightful—and Easy To Make

Bread Recipes - Yeast, French, White & More | Taste of Home (9)

How to Make Gluten-Free Zucchini Bread

There's no tastier way to eat up zucchini than making a tasty quick bread!

Bread Recipes - Yeast, French, White & More | Taste of Home (10)

Dollywood’s Cinnamon Bread Copycat

1 review

When I arrive at Dollywood, first things first: I head straight to the Grist Mill for some cinnamon bread. It's...

Bread Recipes - Yeast, French, White & More | Taste of Home (11)

Pre-Stuffed, Unsliced Bagels Are Here to Upend NYC’s Bagel Tax

Just in time for Tax Day, a genius idea of bagels pre-stuffed with cream cheese.

Bread Recipes - Yeast, French, White & More | Taste of Home (12)Bread Recipes - Yeast, French, White & More | Taste of Home (13)

The Best Blueberry Muffin Mix: Our Pro Bakers’ Top Picks

Looking to stir up something sweet without much fuss? You'll want the very best blueberry muffin mix. Check out our...

Bread Recipes - Yeast, French, White & More | Taste of Home (14)Bread Recipes - Yeast, French, White & More | Taste of Home (15)

This Garlic Bread With Shallots Is Going Viral—Here’s How to Make It

This recipe—with shallots, miso and honey—is like your old cheesy garlic bread, but better.

Bread Recipes - Yeast, French, White & More | Taste of Home (16)

I Made the Cinnamon Babka from ‘Seinfeld,’ and It’s Definitely Not a ...

Add this gorgeous swirled cinnamon babka to your baking bucket list.

Bread Recipes - Yeast, French, White & More | Taste of Home (17)

Bacon Pretzel Fury

I tried a bacon pretzel fury the last time I was at Busch Gardens, and afterward I ferociously tried to...

Bread Recipes - Yeast, French, White & More | Taste of Home (18)

How to Make Copycat Domino’s Cheesy Bread

No driving to pick up dinner, no delivery fees, just all the cheese—that's the beauty of our copycat Domino's cheesy...

Bread Recipes - Yeast, French, White & More | Taste of Home (19)

Greek Easter Bread (Tsoureki)

While this rich, sweet Greek Easter bread, also known as tsoureki, is traditionally served during the spring, it can be...

Bread Recipes - Yeast, French, White & More | Taste of Home (20)

How to Make Gluten-Free Blueberry Muffins Like a Pro

Taste of Home's Test Kitchen developed the perfect gluten-free blueberry muffins. Keep this recipe handy!

Bread Recipes - Yeast, French, White & More | Taste of Home (21)

How to Make Gluten-Free Cornbread

This gluten-free cornbread recipe is so simple to make.

Bread Recipes - Yeast, French, White & More | Taste of Home (22)

Dollywood Has the Best Cinnamon Bread Ever—Here’s How to Make It

Dollywood dishes up such comforting Southern food you might mistake it for home cooking. The most popular offering? This ooey-gooey...

Bread Recipes - Yeast, French, White & More | Taste of Home (23)Bread Recipes - Yeast, French, White & More | Taste of Home (24)

Paczki

My mom used to make these when I was growing up. She filled them with raspberry or apricot jam, but...

Bread Recipes - Yeast, French, White & More | Taste of Home (25)

How to Make Gluten-Free Pumpkin Bread

You won't miss the gluten in this rich, cozy recipe for homemade gluten-free pumpkin bread.

Bread Recipes - Yeast, French, White & More | Taste of Home (26)Bread Recipes - Yeast, French, White & More | Taste of Home (27)

Our Test Kitchen Pros Found the Best Store-Bought Biscuits

Who doesn't love to pop open canned biscuits for a dinnertime extra? But what brand makes the best store-bought biscuits?...

Bread Recipes - Yeast, French, White & More | Taste of Home (28)

The French Baguette Receives UN Cultural Protection—Here’s Why

The French eat 10 billion baguettes a year. Now the UN has recognized the significance of this daily staple to...

Bread Recipes - Yeast, French, White & More | Taste of Home (29)Bread Recipes - Yeast, French, White & More | Taste of Home (30)

I Tested the Biscuits Recipe That Dolly Parton Is Famous For

It's so easy to make soft, tender buttermilk biscuits exactly like Dolly Parton. Here's what to do!

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31 Recipes for Homemade Rolls

These homemade roll recipes are sure to please the whole family. From sweet to savory to herbed, we have all...

Bread Recipes - Yeast, French, White & More | Taste of Home (34)Bread Recipes - Yeast, French, White & More | Taste of Home (35)

I Made Ina Garten’s Chocolate Pecan Scones—and I Can’t Wait to Make Them Again

This buttery scone recipe from Ina Garten is loaded with toasty pecans and chocolate chunks.

Bread Recipes - Yeast, French, White & More | Taste of Home (36)

How to Make Texas Toast Garlic Bread

Why have regular garlic bread when you could have buttery, herby Texas toast instead?

Bread Recipes - Yeast, French, White & More | Taste of Home (37)

This Is Why Southerners Put Syrup on Biscuits

Any old-school food lover in the South knows cane syrup is the classic accompaniment to biscuits

Bread Recipes - Yeast, French, White & More | Taste of Home (38)

Sea Salt Sticks

1 review

When my daughter was in school, her class had a recipe exchange party. The kids would bring a food and...

Bread Recipes - Yeast, French, White & More | Taste of Home (39)

Braided Round Challah

I made this for a surprise for one of my friends on a Jewish holiday. She could not believe how...

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Bread Recipes - Yeast, French, White & More | Taste of Home (2024)

FAQs

How to make homemade white bread more flavorful? ›

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

What happens if you use too much yeast in bread? ›

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

What causes richer flavor in yeast bread? ›

Eggs: Eggs, like flour, provide structure for the yeast bread dough. It is also a good way to enrich the dough with the nutrients found in eggs. When eggs are used in a yeast bread, it makes the bread have a richer flavor.

What does extra baking soda do to bread? ›

More baking soda in a recipe doesn't necessarily mean more lift. You want to use *just enough* to react with the amount of acid in the recipe. Too much baking soda and not enough acid means there will be leftover baking soda in the recipe. You do not want that; it creates a metallic, soapy taste in your baked goods.

How can I make my bread lighter and fluffy? ›

All it takes is a small amount of dough enhancer per loaf to create a much lighter and fluffier result. Using a dough enhancer like Vital Wheat Gluten works to improve the texture and elasticity of the dough and elongate the strands of gluten. Doing so allows more room for the gas in the dough to develop and rise.

What does adding butter to bread dough do? ›

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor. The butter in this sourdough babka dough makes the interior tender—and delicious. Photo by Maurizio Leo.

Does vinegar improve bread dough? ›

And It's not just cakes that benefit from a touch of vinegar, but also biscuits, muffins, and even bread. So when it comes to bread, it's the same concept – vinegar inhibits gluten formation which leads to a more relaxed and extensible dough, resulting in a less dense and chewy bread.

What ingredient is usually used in dough that gives better taste and flavor? ›

Salt is usually only added in very small amounts to baked products, but it has a noticeable effect on the flavour of baked products. It not only provides its own flavour but brings out the natural flavour of other ingredients. In bread doughs, salt strengthens gluten and improves the consistency of the dough.

How much yeast do I use for 4 cups of flour? ›

Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.

What happens if I forgot to put salt in my bread dough? ›

“Because salt helps to control fermentation, it's better to catch this one sooner than later in yeast doughs,” says Laurie. Without salt, your dough will rise faster than it normally would, leading to less flavor development and a weaker structure. To incorporate the salt, mix it with a few teaspoons of water.

Why add salt to bread dough? ›

Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough. It helps the loaf to hold on to the carbon dioxide gas that is formed during fermentation, supporting good volume. Salt slows down fermentation and enzyme activity in dough.

What to add to homemade bread to make it taste better? ›

Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread. Salt: to enhance flavor. Oil: Vegetable or canola oil, or melted butter could be substituted.

How to get a stronger yeast flavor in bread? ›

Bakers combine yeast, some of the flour and water to create a sponge that can be allowed to ferment from 30 minutes to several hours. After fermentation, the bread making process proceeds as usual. Longer fermentation gives bread stronger flavors.

Does more yeast mean fluffier bread? ›

The more the yeast grows, the more gas forms in the dough. The more gas in the dough the fluffier the finished product will be. Now that you know the yeast is the rising (leavening) agent in the bread dough.

What can I add to homemade bread for flavor? ›

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too! Baker's Tip: Avoid adding too much flour to the dough as you work with it.

Why does my homemade bread have no flavor? ›

Your bland bread could be the result of rushing the process. Try a slow overnight rise in the refrigerator. Plan ahead to proof your loaf overnight. This hands-off time in the icebox will slow the fermentation process in your dough and result in a complex-flavored loaf.

How can I make my bread tastier? ›

Our resident bread expert Barney Desmazery's top tip is to add extras after proving. 'Any nuts, seeds, small or chopped dried fruits, olives, fresh thyme or rosemary can be added without changing the dough. For the best distribution, scatter the ingredients into the dough at the 'knocking back' stage.

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