56 Homemade Bread Recipes That Are Completely Doable

We’ll be the first to admit that bread recipes with yeast take a bit of time and effort—between mixing and kneading, letting the dough rise and making sure that it’s proofed. But, they’re not tricky to make once you get the hang of things. Whether you’re a first-time baker looking for some simple dinner rolls or are ready to go all in with DIY sourdough (including your own starter), you’ll find all the recipes you need right here. We’ve got ideas for Parker house rolls, breakfast pastries, sandwich loaves and more—you’ll even find recipes worthy of your Easter and Thanksgiving bread baskets. So go ahead and pick your favorite. We promise you’ll be rewarded for your efforts—because nothing beats homemade bread, fresh from the oven.

This rich, eggy bread is perfect for thick-sliced French toast, ultra-rich bread pudding or the ultimate grilled cheese. Plus, the smell of it baking will bring everyone to the kitchen. Luckily, this recipe makes two loaves, so there will be plenty for sharing.

Nothing beats fresh-out-of-the-oven barbari. This classic Persian flatbread is common all over Iran and a staple on the breakfast table, usually served with cheese, herbs, walnuts or jam and honey. It’s a bit crispy on the outside and so fluffy on the inside. The bread's special flavor comes from the baking soda and flour glaze that's brushed on before baking. In Persian bakeries, the bread is traditionally formed into a long oval loaf and cooked in a wood-fired oven. The home baker can make a smaller oval to fit in a standard oven.

These hamburger buns are the quintessential backyard buns, hearty and white and speckled with sesame seeds. We developed this one to be tender and moist but with enough structure to hang in there with the juiciest of burgers. These take very little effort but are head-and-shoulders above store-bought buns.

Cinnamon-raisin bread moves deliciously between breakfast, snack and dessert, and a bread machine makes it so easy you might be tempted to bake a loaf for each. What you’ll get is a lightly sweet, fluffy and deliciously hydrated bread. The raisins and cinnamon-sugar swirl make this loaf a comforting treat any time of day. We prefer baking this bread in a horizontal bread machine (as opposed to a compact vertical bread machine) to ensure that the cinnamon mixture stays inside the loaf and doesn’t sink to the bottom where it can form an over-caramelized, hard exterior.

Homemade English muffins are a joy to make and taste even more lovely than store-bought. A high ratio of milk and yeast provides the quintessential tangy, chewy flavor, while bread flour adds just the right amount of gluten for a chewy, tight crumb with beautiful holes.

Recipe developer Yumna Jawad says, "Cheese manakeesh, or mana’eesh, is a Middle Eastern flatbread topped with shredded Akawi cheese, which is similar to whole-milk mozzarella. This is a Lebanese-style manakeesh that I learned how to make from my mother. It’s easy to prepare from scratch, but you can also use a 1-pound ball of store-bought pizza dough (or your favorite pizza dough recipe)."

Despite its complex texture and flavor, this crispy, salty, moist bread is surprisingly easy to make. All the ingredients go into the bread machine together for mixing, kneading and rising, then all that’s left to do is dimple the dough and proof and bake it. It’s a simplified way to make a classic bread, and you can top yours with anything from herbs and tomatoes to grapes.

Surprise your family with freshly baked dinner rolls anytime. Just prepare and pre-bake the rolls 75 percent of the way through, and then freeze them. Pop the rolls in the oven and brush them with butter right before serving.

Love the flavor and freshness of homemade whole-wheat bread but like to keep things simple? We’ve got the recipe for you! A bread machine takes the guesswork out of kneading, proofing and more—just add the ingredients for our easy recipe and you’ll have a beautiful loaf ready to slice for sandwiches, toast and more.

These soft, thin and heavenly potato rotis are easy to make, taste divine and can be had for breakfast, lunch or dinner. The trick in this recipe is not to add any water to the dough.

This bread is light and airy, like the soft inside of a loaf of French bread — and, there's no need to let it rise. You can go directly from making the dough to baking with no waiting around. Magic.

Indulgent buttery brioche gets a Neapolitan treatment. We divided the dough into three portions and kneaded in the flavors of strawberry, vanilla and chocolate, then stacked and rolled the portions to create a mesmerizing swirl with a trio of flavors in every bite. Enjoy it as is or with a slather of strawberry jam, or use it to make a delightfully different bread pudding.

This is the perfect dinner roll recipe for busy bakers: Not only can you make the light, flavorful dough in the machine, but after you shape the rolls you can put them back in the machine to bake, no oven required. We added an herbed butter to give the rolls extra flavor and richness. For this recipe we prefer a horizontal bread machine (as opposed to a compact, vertical bread machine) to make sure that the herb butter stays inside the rolls rather than sinking to the bottom.

Common throughout the Middle East and Mediterranean, pita is traditionally baked at high temperatures in a tandoor (clay) oven. The versatile staple is served with kebabs, falafel, souvlaki, hummus, baba ganoush and many other preparations. It’s popular in America, too, but our store-bought pita generally leaves a lot to be desired. (For starters, by the time we get it, it’s often several days old.) The good news is that pita is easy to make at home and the soft, tender and fragrant result is well worth it. Although you can bake it in a regular oven, we use a grill to replicate a bit of that smoky tandoor flavor. Cooking the dough on a griddle rather than directly on the grill grates means there’s less chance of sticking, making the bread easier to flip.

This take on a deli-style rye produces a loaf with a mild rye flavor, a slight sourdough tang and the perfect texture for a hearty sandwich. Vital wheat gluten gives the loaf height and structure, since rye flour does not contain as much gluten as wheat flour, while potato flakes contribute to the bread’s tender texture and increases its shelf life. Ideally, your sourdough starter is very active and has been fed earlier in the day.

Ree’s easy brown bread gets a subtle sweetness form honey and brown sugar — and its gorgeous color from a mix of whole wheat flour, coffee and molasses.

Homemade cinnamon-swirl bread that’s easy to make, comes together quick and leaves virtually no dirty dishes? What’s not to love about that?!

Recipe developer Shadi Hasanzadenemati says, "Turkish pide bread is commonly eaten during the month of Ramadan to break the fast, but I like to make it year round. This is a no-knead bread that’s quite simple to master. The key to a delicious and fluffy pide, or flat bread, is not using too much flour. You need just enough to be able to handle the sticky dough on your work surface."

A truly divine naan is crispy on the outside, a little bit charred with brown spots, soft on the inside and a little chewy and fluffy in parts. Like pizza, it is cooked for a very short time at an extremely high temperature. That’s why homemade naan often doesn’t come close to naan in a restaurant that is made in a tandoor--an earthen wood or coal-fired oven. Can you make good naan at home, and is it worth even trying? YES! You can do this either on a pizza stone/steel or in a heavy cast-iron skillet/griddle. The surface needs to be searing hot, and I like to give a final char directly on the flame. The result: heavenly naan.

Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.

If a hug could take the form of bread, it would be these Russian and Ukrainian garlic bread rolls.

When you can’t go out to dinner, make these copycat breadsticks instead. Brushed with warm garlic butter and topped with a sprinkle of salt, they’re loaded with the all savory flavors you’re craving.

A fun use for your countertop toaster oven — freshly baked bread. This loaf gets perfectly golden all over and is suprisingly simple to make.

We concentrated the mushroom flavor in these savory buns by cooking the vegetables down with shallots and herbs into a paste known in French as duxelles. These buns require a bit of extra work but are still easy to make, perfect for a special brunch or dinner.

There's nothing more satisfying than making bread from scratch and this easy recipe is just the thing to keep little ones busy for a bit. Your kids will have fun helping you measure, stir and knead. And, we're pretty sure they'll be glad to taste test the finished bread, too!

It doesn’t get much easier than this. Ree turns 5 basic ingredients (yeast, butter, sugar, salt and flour) into fluffy loaves of homemade bread in just a few simple steps.

The beauty of this big-batch recipe is that the dough can be stored in your refrigerator for up to 2 days. That makes it easy to have freshly-baked rolls a few nights in a row — without measuring and mixing each time.

Although it has no crust or color, this loaf of bread is light and airy, with surprisingly great texture reminiscent of Chinese steamed buns. Equally amazing — it takes only about 4 minutes to bake.

The word "focaccia" comes from the Latin word for "hearth" — it was traditionally baked in the ashes of the fireplace. This particular focaccia is a savory, whole-grain version, topped with garlic, thyme and rosemary.

Japanese milk bread is the ultimate white sandwich-style bread: super-soft and fluffy with just a hint of sweetness. This version uses a cooked and cooled roux starter called a yukone to help achieve its pillowy, moist texture. Don’t be put off by the number of steps—the process is pretty straightforward and the result is worth the effort. If you’d like a finished loaf with straight sides, use a pullman loaf pan; otherwise, a regular loaf pan works fine.

Inspired by the flavors of pizza quattro stagioni, this elegant focaccia represents a different season in each of its quadrants: peas and artichokes for spring, tomatoes and basil for summer, mushrooms and squash for fall and pancetta and olives for winter. Topped with warm, creamy burrata, it is the perfect appetizer for any season.