Welcome to your bread-making adventure! Whether you’re craving the comforting aroma of freshly baked bread or eager to explore the endless possibilities your Breville bread maker offers, you’re in the right place. From classic white loaves to savory herb-infused creations, we’ve gathered 20 beginner-friendly recipes that promise delicious results every time. Let’s turn your kitchen into a bakery and fill your home with the warmth of homemade bread. Ready to get started?
Classic White Bread
There’s nothing quite like the smell of freshly baked bread filling your home, and this Classic White Bread recipe is your ticket to that warm, comforting aroma.
Ingredients
- 1 cup warm water (110°F)
- 2 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 3 cups all-purpose flour, divided
Instructions
- In a large bowl, dissolve the 2 tablespoons white sugar in 1 cup warm water. Stir in 1 (.25 ounce) package active dry yeast. Let stand until creamy, about 10 minutes.
- Mix in the 1/4 cup vegetable oil and 1 teaspoon salt. Stir in 2 cups of the all-purpose flour. Gradually add the remaining 1 cup flour, mixing well until the dough pulls away from the sides of the bowl.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a well-oiled bowl, turning to coat. Cover with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and turn onto a floured surface. Shape into a loaf and place into a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
- Preheat oven to 375°F. Bake for 30 to 40 minutes, or until golden brown and the loaf sounds hollow when tapped.
This Classic White Bread boasts a soft, pillowy interior with a perfectly golden crust, making it ideal for sandwiches or simply slathered with butter.
Tip: For an extra soft crust, brush the baked loaf with melted butter immediately after removing it from the oven.
Whole Wheat Honey Bread
There’s nothing quite like the smell of freshly baked bread filling your home, and this Whole Wheat Honey Bread is sure to become a favorite with its perfect balance of sweetness and heartiness.
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 1/4 cup honey
- 1 cup warm water (110°F)
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the whole wheat flour, all-purpose flour, yeast, and salt.
- In a separate bowl, mix the honey, warm water, and olive oil until the honey is dissolved.
- Pour the wet ingredients into the dry ingredients and stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5 inch loaf pan.
- Cover and let rise for another 30 minutes.
- Preheat your oven to 375°F and bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.
The honey not only adds a subtle sweetness but also gives the bread a beautiful golden crust that’s irresistibly tender.
Tip: For an extra glossy finish, brush the top of the loaf with a little honey mixed with warm water before baking.
French Baguette
There’s nothing quite like the smell of freshly baked French Baguette wafting through your kitchen. This recipe will guide you through creating that perfect, crispy-on-the-outside, soft-on-the-inside loaf.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F)
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
Instructions
- In a large bowl, dissolve the sugar and yeast in the warm water. Let it sit for about 5 minutes until frothy.
- Add the flour and salt to the yeast mixture. Stir until a dough forms, then knead on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough and divide it into two equal parts. Roll each part into a long, thin loaf about 16 inches long.
- Place the loaves on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
- Preheat your oven to 450°F. Make diagonal slashes on the top of each loaf with a sharp knife.
- Bake for 20-25 minutes until the baguettes are golden brown and sound hollow when tapped on the bottom.
The secret to achieving that iconic crust is the high baking temperature, which creates steam inside the oven, giving the baguette its crispy exterior.
Tip: For an extra crispy crust, place a pan of water on the bottom rack of the oven while baking to create steam.
Sourdough Bread
There’s nothing quite like the tangy aroma of homemade sourdough bread filling your kitchen. This classic recipe is perfect for bakers ready to dive into the world of sourdough.
Ingredients
- 1 cup active sourdough starter
- 1 1/2 cups warm water (about 110°F)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Instructions
- In a large bowl, mix the sourdough starter and warm water until well combined.
- Add the bread flour and salt to the bowl, stirring until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 4-6 hours, or until doubled in size.
- Preheat your oven to 450°F with a Dutch oven inside for 30 minutes.
- Shape the dough into a round loaf, place it on parchment paper, and score the top with a sharp knife.
- Carefully transfer the dough into the preheated Dutch oven, cover with the lid, and bake for 20 minutes.
- Remove the lid and bake for an additional 25 minutes, or until the crust is deep golden brown.
- Let the bread cool on a wire rack for at least 1 hour before slicing.
The secret to this bread’s irresistible crust and airy interior lies in the slow fermentation of the sourdough starter, which develops a depth of flavor unmatched by commercial yeast.
Tip: For an extra crisp crust, spritz the dough with water before baking.
Cinnamon Raisin Bread
There’s nothing quite like the aroma of cinnamon raisin bread baking in the oven—warm, sweet, and utterly comforting. This recipe is a foolproof way to bring that bakery-fresh goodness right into your kitchen.
Ingredients
- 1 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour
- 1 cup raisins
- 2 teaspoons ground cinnamon
- 1 large egg, beaten (for egg wash)
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes until frothy.
- Stir in the remaining sugar, melted butter, salt, and 2 cups of flour. Mix until a sticky dough forms.
- Add the remaining flour, raisins, and cinnamon. Knead on a floured surface for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for 30 minutes.
- Preheat oven to 375°F. Brush the loaf with beaten egg and bake for 25-30 minutes until golden brown and sounds hollow when tapped.
The secret to this bread’s irresistible pull-apart texture? A double rise ensures it’s light and fluffy, with every slice studded with juicy raisins and a ribbon of cinnamon.
Tip: For an extra glossy finish, brush the baked loaf with a little melted butter as soon as it comes out of the oven.
Garlic Parmesan Bread
Nothing beats the aroma of freshly baked Garlic Parmesan Bread wafting through your kitchen—this recipe is a game-changer for any meal.
Ingredients
- 1 loaf French bread (about 16 oz)
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Slice the French bread in half lengthwise and place it cut-side up on the prepared baking sheet.
- In a small bowl, mix together the softened butter, minced garlic, chopped parsley, grated Parmesan cheese, salt, and black pepper until well combined.
- Spread the butter mixture evenly over the cut sides of the bread.
- Bake for 12-15 minutes, or until the edges are golden and the topping is bubbly.
- For a extra crispy top, broil for the last 1-2 minutes, watching closely to prevent burning.
The magic of this Garlic Parmesan Bread lies in its crispy edges and soft, buttery center—a perfect contrast that’ll have everyone reaching for seconds.
Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the butter mixture before spreading.
Olive Oil Bread
There’s something incredibly comforting about the aroma of freshly baked bread, especially when it’s infused with the rich, fruity notes of olive oil. This Olive Oil Bread recipe is a simple yet elegant addition to any meal, offering a tender crumb and a golden crust that’s irresistible.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F)
- 1/4 cup extra virgin olive oil, plus more for drizzling
Instructions
- In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1 packet active dry yeast.
- Make a well in the center and add 1 cup warm water and 1/4 cup extra virgin olive oil. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and shape it into a round loaf. Place on a baking sheet, cover, and let rise for another 30 minutes.
- Preheat the oven to 375°F. Drizzle the loaf with a little extra virgin olive oil and bake for 25-30 minutes, until golden brown and sounds hollow when tapped.
The secret to this bread’s luxurious texture lies in the generous amount of olive oil, which keeps it moist and gives it a subtle, savory depth. Perfect for tearing and sharing, it’s a loaf that feels both rustic and refined.
Tip: For an extra flavor boost, sprinkle the loaf with sea salt and rosemary before baking.
Banana Nut Bread
There’s nothing quite like the comforting aroma of banana nut bread baking in the oven—this classic treat is moist, flavorful, and packed with crunchy walnuts.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, mix the 3 mashed bananas, 1/3 cup melted butter, 1 teaspoon vanilla extract, and 1 egg until well combined.
- Stir in the 3/4 cup granulated sugar.
- In another bowl, whisk together the 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the banana mixture, stirring just until incorporated. Fold in the 1/2 cup chopped walnuts.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The secret to this banana nut bread’s irresistible texture? The riper the bananas, the sweeter and more moist your bread will be.
Tip: For an extra crunch, toast the walnuts before adding them to the batter.
Pumpkin Spice Bread
There’s nothing like the warm, comforting aroma of Pumpkin Spice Bread baking in your oven—this recipe is a must-try for anyone looking to embrace the cozy flavors of the season.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup water
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground ginger.
- In a large bowl, beat together 1 1/2 cups granulated sugar, 1/2 cup vegetable oil, and 2 large eggs until smooth. Stir in 1 cup canned pumpkin puree and 1/3 cup water.
- Gradually blend the flour mixture into the pumpkin mixture until just combined. Pour the batter into the prepared loaf pan.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
The secret to this bread’s irresistible texture? The perfect balance of spices and pumpkin puree creates a moist, tender crumb that’s packed with flavor in every bite.
Tip: For an extra special touch, sprinkle the top with a little coarse sugar before baking for a delightful crunch.
Zucchini Bread
There’s nothing quite like the comforting aroma of zucchini bread wafting through your kitchen—this recipe is a foolproof way to achieve that cozy feeling.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
- In another bowl, beat together 1 cup granulated sugar, 1/2 cup packed brown sugar, 3/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Stir the wet ingredients into the dry ingredients until just combined, then fold in 2 cups grated zucchini and 1/2 cup chopped walnuts (if using).
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The secret to this zucchini bread’s irresistible texture? The zucchini keeps it incredibly moist, while the spices add a warm, inviting flavor that’s hard to resist.
Tip: For an extra touch of sweetness, sprinkle the top of the batter with a little brown sugar before baking.
Cornbread
Nothing says comfort like a slice of warm, buttery cornbread fresh from the oven. This classic recipe strikes the perfect balance between sweet and savory, with a moist crumb that’s irresistible.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 400°F and grease an 8-inch square baking pan.
- In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- In another bowl, mix 1 cup milk, 1/3 cup melted unsalted butter, and 1 large egg until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
The secret to this cornbread’s perfect texture? The combination of cornmeal and just enough sugar to enhance its natural sweetness without overpowering it.
Tip: For an extra crispy edge, preheat your greased pan in the oven before adding the batter.
Multigrain Bread
There’s nothing quite like the hearty, nutty flavor of homemade multigrain bread to start your day. This recipe is a foolproof way to bring that bakery-quality loaf right to your kitchen.
Ingredients
- 1 1/4 cups warm water (110°F)
- 2 tablespoons honey
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups whole wheat flour
- 1 cup bread flour
- 1/2 cup rolled oats
- 1/4 cup flaxseeds
- 1/4 cup sunflower seeds
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine 1 1/4 cups warm water, 2 tablespoons honey, and 1 packet active dry yeast. Let sit for 5 minutes until frothy.
- Add 1 1/2 cups whole wheat flour, 1 cup bread flour, 1/2 cup rolled oats, 1/4 cup flaxseeds, 1/4 cup sunflower seeds, 1 teaspoon salt, and 2 tablespoons olive oil to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped.
The combination of flaxseeds and sunflower seeds not only adds a delightful crunch but also packs this bread with nutrients, making it as wholesome as it is delicious.
Tip: For an extra glossy finish, brush the top of the loaf with a little milk before baking.
Rosemary Focaccia
There’s nothing quite like the aroma of freshly baked Rosemary Focaccia filling your kitchen—simple, fragrant, and utterly delicious.
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 1/4 cup olive oil, plus more for drizzling
- 2 tsp salt
- 2 tbsp fresh rosemary, chopped
- 1/2 tsp flaky sea salt
Instructions
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5 minutes until frothy.
- Stir in 1/4 cup olive oil and 2 tsp salt. Gradually add flour, mixing until a sticky dough forms.
- Turn dough onto a floured surface and knead for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled.
- Preheat oven to 400°F. Punch down dough and press into a greased 9×13 inch baking dish. Dimple the surface with your fingers, drizzle with olive oil, and sprinkle with rosemary and flaky sea salt.
- Bake for 20-25 minutes until golden. Let cool slightly before slicing.
The dimpled surface isn’t just for looks—it creates pockets that catch the olive oil and rosemary, making every bite flavorful.
Tip: For an extra crispy bottom, place the baking dish on the lowest oven rack during the last 5 minutes of baking.
Chocolate Chip Bread
There’s nothing quite like the comforting aroma of chocolate chip bread wafting through your kitchen, promising a slice of sweet, tender bliss.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- In another bowl, mix 1 cup buttermilk, 1/3 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1 cup semi-sweet chocolate chips.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this bread lies in the buttermilk, which ensures a moist crumb that perfectly complements the melty chocolate chips.
Tip: For an extra chocolatey experience, try adding a handful of chocolate chips on top of the batter before baking.
Apple Cinnamon Bread
Nothing says comfort like the warm, spiced aroma of Apple Cinnamon Bread baking in your oven. This recipe is a cozy hug in loaf form, perfect for breakfast or a sweet afternoon treat.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups diced apples (about 2 medium apples)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the diced apples and 1/2 cup chopped walnuts if using.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
The magic of this bread lies in the juicy pockets of apple that soften into sweet, tender bites against the spiced crumb. It’s a delightful contrast that keeps you coming back for just one more slice.
Tip: For an extra cinnamon kick, sprinkle the top of the batter with a mix of sugar and cinnamon before baking.
Sunflower Seed Bread
There’s something incredibly satisfying about baking your own bread, and this Sunflower Seed Bread brings a nutty crunch to your homemade loaf that’s simply irresistible.
Ingredients
- 1 cup warm water (110°F)
- 2 tbsp honey
- 1 packet (2 1/4 tsp) active dry yeast
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup roasted sunflower seeds
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the warm water, honey, and yeast. Let sit for 5 minutes until frothy.
- Add the all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Fold in the roasted sunflower seeds until evenly distributed throughout the dough.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 375°F. Shape the dough into a loaf and place it in a greased 9×5 inch loaf pan.
- Bake for 30 minutes until the bread is golden brown and sounds hollow when tapped.
The combination of honey’s subtle sweetness with the earthy crunch of sunflower seeds makes this bread a standout. It’s perfect for those who love a bit of texture in their homemade loaves.
Tip: For an extra golden crust, brush the top of the loaf with a little milk or egg wash before baking.
Gluten-Free Bread
Who says gluten-free bread can’t be fluffy and delicious? This recipe proves it’s possible with the right blend of ingredients and a little patience.
Ingredients
- 1 1/2 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 1 tbsp honey
- 3 cups gluten-free all-purpose flour
- 1 1/2 tsp xanthan gum
- 1 tsp salt
- 3 large eggs
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
Instructions
- In a small bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy.
- In a large bowl, whisk together gluten-free all-purpose flour, xanthan gum, and salt.
- Add eggs, olive oil, and apple cider vinegar to the yeast mixture. Stir to combine.
- Pour the wet ingredients into the dry ingredients. Mix on medium speed for 3 minutes until the dough is smooth.
- Transfer the dough to a greased loaf pan. Cover and let rise in a warm place for 1 hour.
- Preheat oven to 375°F. Bake the bread for 45 minutes until the top is golden and a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This gluten-free bread stands out with its soft texture and slight tang from the apple cider vinegar, making it a perfect base for sandwiches or toast.
Tip: For an extra crusty top, brush the loaf with a little olive oil before baking.
Brioche
There’s nothing quite like the buttery, tender crumb of homemade brioche. This recipe is your ticket to bakery-quality bread right from your own oven.
Ingredients
- 1/2 cup whole milk, warmed to 110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 4 large eggs, room temperature
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter, softened and cut into tablespoons
Instructions
- In a large bowl, combine the warmed milk, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes until frothy.
- Add the remaining sugar, eggs, flour, and salt to the bowl. Mix until a shaggy dough forms.
- Gradually add the butter, one tablespoon at a time, mixing well after each addition. The dough will be sticky but smooth.
- Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough, then cover and refrigerate for at least 4 hours, or overnight.
- Divide the dough into 12 equal pieces, shaping each into a smooth ball. Place in a greased 9×13 inch baking pan.
- Cover and let rise in a warm place for 1 hour, or until puffy.
- Preheat the oven to 350°F. Bake the brioche for 25-30 minutes, until golden brown.
The secret to this brioche’s irresistible texture? The slow, cold rise develops flavor and creates that signature tender crumb.
Tip: For an extra glossy finish, brush the tops with an egg wash before baking.
Rye Bread
There’s something deeply satisfying about baking your own rye bread—its earthy flavor and hearty texture make it a standout at any meal.
Ingredients
- 2 cups rye flour
- 1 1/2 cups bread flour
- 1 1/4 cups warm water (110°F)
- 2 tbsp molasses
- 1 tbsp caraway seeds
- 1 1/2 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp vegetable oil
Instructions
- In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy. Stir in the molasses and vegetable oil.
- Mix the rye flour, bread flour, caraway seeds, and salt in another bowl. Gradually add to the yeast mixture, stirring until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat oven to 375°F. Bake the bread for 35-40 minutes until the loaf sounds hollow when tapped. Cool on a wire rack before slicing.
The molasses not only sweetens the bread slightly but also gives it a beautiful dark color, making it as pleasing to the eye as it is to the palate.
Tip: For an extra crusty exterior, spritz the loaf with water before baking.
Cheese and Herb Bread
There’s nothing quite like the aroma of freshly baked cheese and herb bread wafting through your kitchen—this recipe promises just that, with a golden crust and a soft, flavorful interior.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F)
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Instructions
- In a large bowl, combine 3 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1 packet active dry yeast. Stir in 1 cup warm water and 2 tablespoons olive oil until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Punch down the dough and knead in 1 cup shredded cheddar cheese, 2 tablespoons chopped fresh rosemary, and 1 tablespoon chopped fresh thyme until evenly distributed.
- Shape the dough into a loaf and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.
The combination of sharp cheddar and aromatic herbs creates a bread that’s irresistibly flavorful, with a texture that’s perfectly chewy inside and crisp outside.
Tip: For an extra cheesy crust, sprinkle a little more cheddar on top of the loaf before baking.
Conclusion
We hope this roundup of 20 delicious Breville bread maker recipes inspires you to bake with confidence and joy! Whether you’re a beginner or looking to expand your repertoire, there’s something here for everyone. Don’t forget to share your baking adventures in the comments and pin your favorites on Pinterest. Happy baking!
