18 Delicious European Bread Recipes Authentic

Embark on a culinary journey through Europe without leaving your kitchen! From the crusty French baguette to the soft German pretzel, our roundup of 18 Delicious European Bread Recipes brings authentic flavors right to your table. Perfect for home cooks looking to explore the art of bread-making, these recipes promise to transform your baking routine into an adventure. Ready to knead, proof, and bake your way across Europe? Let’s get started!

French Baguette

There’s nothing quite like the smell of freshly baked French Baguette wafting through your kitchen. This classic recipe is surprisingly simple, requiring just a handful of ingredients to achieve that perfect crusty exterior and soft, airy interior.

Ingredients

• 4 cups bread flour
• 1 1/2 cups warm water (about 110°F)
• 1 1/2 teaspoons salt
• 1 teaspoon active dry yeast
• 1 tablespoon sugar

Instructions

1. In a large bowl, dissolve 1 tablespoon sugar and 1 teaspoon active dry yeast in 1 1/2 cups warm water. Let sit for 5 minutes until frothy.
2. Add 4 cups bread flour and 1 1/2 teaspoons salt to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. 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.
5. Punch down the dough and divide into two equal parts. Roll each into a long, thin baguette shape.
6. Place the baguettes on a baking sheet, cover, and let rise for another 30 minutes.
7. Preheat your oven to 450°F. Make diagonal slashes on the top of each baguette with a sharp knife.
8. Bake for 20-25 minutes until golden brown and crisp. For an extra crispy crust, place a pan of water on the bottom rack of the oven while baking.

The secret to this baguette’s perfect texture lies in the high-temperature bake and the steam from the water pan, creating that iconic crackly crust. It’s a game-changer for your homemade bread repertoire.

Tip: Let the baguettes cool on a wire rack for at least 10 minutes before slicing to ensure the crust stays crisp.

German Pretzel

There’s nothing quite like the chewy, salty goodness of a homemade German Pretzel, and with this recipe, you’ll bring a taste of Bavaria right to your kitchen.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 tbsp sugar
• 2 tsp salt
• 1 package (2 1/4 tsp) active dry yeast
• 4 cups all-purpose flour
• 1/4 cup baking soda
• 1 large egg yolk, beaten with 1 tbsp water
• Coarse sea salt, for sprinkling

Instructions

1. In a large bowl, combine warm water, sugar, and 2 tsp salt. Sprinkle yeast over the top and let sit for 5 minutes until frothy.
2. Stir in flour until a dough forms. Knead on a floured surface for about 5 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
4. Preheat oven to 450°F. Bring 10 cups of water and baking soda to a boil in a large pot.
5. Divide dough into 8 pieces. Roll each into a 24-inch rope, form into a pretzel shape, and dip into boiling water for 30 seconds.
6. Place pretzels on a parchment-lined baking sheet. Brush with egg yolk mixture and sprinkle with coarse sea salt.
7. Bake for 12-14 minutes until deep golden brown. Let cool on a wire rack.

The secret to these pretzels’ signature chew and shine? A quick boil in baking soda water before baking, giving them that unmistakable pretzel crust.

Tip: For an extra touch, serve with spicy mustard or a warm cheese dip for the ultimate snack experience.

Italian Ciabatta

There’s nothing quite like the rustic charm and chewy texture of homemade Italian Ciabatta. This simple recipe brings a taste of Italy right to your kitchen.

Ingredients

• 3 1/2 cups bread flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon olive oil

Instructions

1. In a large bowl, whisk together 3 1/2 cups bread flour, 1 1/2 teaspoons salt, and 1/4 teaspoon active dry yeast.
2. Add 1 1/2 cups warm water and 1 tablespoon olive oil to the dry ingredients. Stir until a sticky dough forms.
3. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12 to 18 hours, until it has doubled in size and is bubbly.
4. Preheat your oven to 450°F and place a Dutch oven inside to heat for 30 minutes.
5. Turn the dough onto a well-floured surface and shape it into a rough rectangle. Let it rest for 30 minutes.
6. Carefully transfer the dough to the preheated Dutch oven, cover with the lid, and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, until the crust is golden brown.

The magic of this Ciabatta lies in its long fermentation, which develops a depth of flavor and those signature airy pockets. Perfect for tearing and sharing!

Tip: For an extra crispy crust, spritz the dough with water before baking.

Portuguese Corn Bread

There’s something incredibly comforting about the rustic charm of Portuguese Corn Bread, with its golden crust and tender, slightly sweet interior. Perfect for soaking up soups or enjoying with a smear of butter, this bread is a delightful addition to any meal.

Ingredients

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 cup sugar
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 9-inch round baking pan.
2. In a large bowl, whisk together 2 cups yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, 1 tsp salt, and 1/4 cup sugar.
3. In another bowl, beat 2 large eggs, then stir in 1 1/2 cups milk and 1/4 cup melted unsalted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Transfer the batter to the prepared pan and bake for 25-30 minutes, until the top is golden and a toothpick inserted in the center comes out clean.

The magic of this bread lies in its texture—crispy on the outside, yet wonderfully moist and crumbly inside, thanks to the perfect balance of cornmeal and flour.

Tip: For an extra touch of sweetness, drizzle the baked bread with a little honey before serving.

Spanish Pan Rustico

There’s something truly special about the rustic charm of Spanish Pan Rustico, a bread that brings the warmth of Spanish kitchens right to your table.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil
• 1/2 cup pitted olives, chopped
• 1 tbsp rosemary, finely chopped

Instructions

1. In a large bowl, combine 3 cups all-purpose flour, 1 tsp salt, and 1 tbsp sugar. Stir in 1 packet active dry yeast.
2. Gradually add 1 1/4 cups warm water and 2 tbsp olive oil to the dry ingredients, mixing until a dough forms.
3. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough and knead in 1/2 cup chopped olives and 1 tbsp rosemary.
6. Shape the dough into a round loaf, place on a baking sheet, and let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25-30 minutes until golden and sounds hollow when tapped.

The combination of briny olives and aromatic rosemary in this bread creates a flavor profile that’s unmistakably Mediterranean, perfect for tearing and sharing.

Tip: For an extra crispy crust, spritz the loaf with water before baking.

Greek Olive Bread

Bring a taste of the Mediterranean to your table with this aromatic Greek Olive Bread, packed with briny olives and fragrant herbs.

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 pitted Kalamata olives, roughly chopped
• 2 tablespoons fresh rosemary, finely chopped

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1 packet active dry yeast.
2. Add 1 cup warm water and 2 tablespoons olive oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and knead in 1 cup chopped Kalamata olives and 2 tablespoons fresh rosemary.
6. Shape the dough into a round loaf and place on a baking sheet. Let rise for another 30 minutes.
7. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.

The combination of salty olives and earthy rosemary in this bread creates a flavor that’s deeply satisfying, perfect for tearing apart and sharing with friends.

Tip: For an extra crispy crust, spritz the loaf with water before baking.

Dutch Tiger Bread

There’s something irresistibly comforting about Dutch Tiger Bread, with its signature crackly crust and soft, fluffy interior. Perfect for sandwiches or simply slathered with butter, this bread is a delightful project for any home baker.

Ingredients

• 4 cups all-purpose flour
• 1 1/2 cups warm water (110°F)
• 2 tbsp sugar
• 1 tbsp active dry yeast
• 1 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 cup rice flour
• 1/2 cup water
• 1 tbsp sesame oil

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. Add the all-purpose flour, vegetable oil, and salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 425°F. Punch down the dough and shape it into a loaf. Place on a baking sheet lined with parchment paper.
5. In a small bowl, mix the rice flour, 1/2 cup water, and sesame oil to create a paste. Spread this paste over the top of the loaf.
6. Bake for 25-30 minutes until the crust is golden and crackly. Let cool on a wire rack before slicing.

The magic of Dutch Tiger Bread lies in its unique rice flour topping, which bakes into a beautifully textured, tiger-striped crust that’s as fun to look at as it is to eat.

Tip: For an extra nutty flavor, toast the rice flour lightly before mixing it into the paste.

Austrian Kaiser Rolls

There’s something truly special about the crisp exterior and soft, fluffy interior of an authentic Austrian Kaiser Roll. Perfect for sandwiches or simply enjoyed with a smear of butter, these rolls are a delightful addition to any meal.

Ingredients

• 4 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp vegetable oil
• 1 egg white, beaten (for glaze)
• Poppy seeds or sesame seeds for topping (optional)

Instructions

1. In a large bowl, whisk together 4 cups all-purpose flour, 1 tbsp sugar, 1 tsp salt, and 1 packet active dry yeast.
2. Add 1 1/4 cups warm water and 2 tbsp vegetable oil to the dry ingredients. Mix until a dough forms.
3. 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.
4. Punch down the dough and divide into 8 equal pieces. Shape each piece into a round roll, then use a knife to make the characteristic Kaiser roll slashes on top.
5. Place rolls on a baking sheet lined with parchment paper. Brush tops with beaten egg white and sprinkle with poppy seeds or sesame seeds if desired. Let rise for another 30 minutes.
6. Preheat oven to 400°F. Bake rolls for 20-25 minutes, until golden brown and sound hollow when tapped on the bottom.

The secret to these Kaiser Rolls’ signature texture lies in the precise slashing before baking, which allows them to expand beautifully in the oven.

Tip: For an extra shiny crust, brush the rolls with a second coat of egg white halfway through baking.

Polish Rye Bread

There’s something deeply comforting about the earthy, tangy flavor of Polish Rye Bread, a staple that brings a piece of Eastern Europe right to your kitchen.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tbsp molasses
• 1 tbsp active dry yeast
• 2 cups rye flour
• 2 cups bread flour
• 1 1/2 tsp salt
• 1 tbsp caraway seeds
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine warm water, molasses, and yeast. Let sit for 5 minutes until frothy.
2. Add rye flour, bread flour, salt, and caraway seeds to the bowl. Mix until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
5. Punch down the dough, shape into a loaf, and place on a greased baking sheet. Cover and let rise for another 30 minutes.
6. Preheat oven to 375°F. Bake the bread for 35-40 minutes until the crust is dark and sounds hollow when tapped.

This bread’s dense texture and caraway’s slight bitterness make it perfect for pairing with rich, creamy cheeses or a hearty soup.

Tip: For an extra crusty exterior, spritz the loaf with water before baking.

Hungarian Potato Bread

This Hungarian Potato Bread is a rustic, hearty loaf that brings a tender crumb and subtle sweetness to your table, perfect for those who love a twist on traditional bread.

Ingredients

• 2 cups mashed potatoes, cooled
• 1 cup warm water (110°F)
• 2 tablespoons sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let it sit for 5 minutes until frothy.
2. Stir in the mashed potatoes, salt, and vegetable oil. Gradually add the flour, mixing until a dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
4. 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.
5. Punch down the dough, shape it into a loaf, and place it on a greased baking sheet. Let it rise for another 30 minutes.
6. Preheat your oven to 375°F. Bake the bread for 35-40 minutes until the crust is golden brown and sounds hollow when tapped.

The unique texture of this bread, thanks to the mashed potatoes, makes it incredibly moist and keeps it fresh longer than your average loaf.

Tip: For an extra golden crust, brush the loaf with a little melted butter right after baking.

Swedish Limpa Bread

Swedish Limpa Bread is a subtly sweet, spiced rye bread that’s perfect for those who love a hearty loaf with a touch of warmth from molasses and aromatic spices.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 tbsp active dry yeast
• 1/4 cup molasses
• 2 tbsp unsalted butter, melted
• 1 1/2 tsp salt
• 1 tsp ground anise
• 1 tsp ground fennel
• 1 tsp orange zest
• 2 cups rye flour
• 2 1/2 cups all-purpose flour

Instructions

1. In a large bowl, dissolve the yeast in warm water and let sit for 5 minutes until frothy.
2. Stir in the molasses, melted butter, salt, ground anise, ground fennel, and orange zest until well combined.
3. Gradually add the rye flour and all-purpose flour, mixing until a dough forms.
4. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. Punch down the dough, shape into a loaf, and place in a greased 9×5 inch loaf pan.
7. Cover and let rise for another 30 minutes.
8. Preheat the oven to 375°F and bake the loaf for 35-40 minutes until the top is dark brown and sounds hollow when tapped.

The unique blend of anise and fennel gives this bread its distinctive flavor, making it a standout at any breakfast or brunch table.

Tip: For an extra glossy crust, brush the loaf with a mixture of 1 tbsp molasses and 1 tbsp water before baking.

Norwegian Flatbread

Norwegian Flatbread, or ‘Flatbrød’, is a rustic, wholesome bread that’s perfect for pairing with your favorite soups or cheeses. Its crisp texture and simple ingredients make it a delightful addition to any meal.

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tbsp sugar
• 1/2 cup unsalted butter, melted
• 3/4 cup water

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 2 cups whole wheat flour, 1 cup all-purpose flour, 1 tsp salt, and 1 tbsp sugar.
3. Add 1/2 cup melted unsalted butter and 3/4 cup water to the dry ingredients, stirring until a dough forms.
4. Divide the dough into 8 equal pieces. On a floured surface, roll each piece into a thin, 6-inch circle.
5. Place the circles on the prepared baking sheet and prick each with a fork to prevent puffing.
6. Bake for 15-20 minutes until the edges are golden and the bread is crisp.

This Norwegian Flatbread stands out for its buttery flavor and satisfying crunch, making it an ideal canvas for both sweet and savory toppings.

Tip: For an extra touch of flavor, brush the flatbreads with a little more melted butter right after they come out of the oven.

Danish Rugbrød

Dive into the heart of Danish cuisine with this traditional Rugbrød, a dense, flavorful rye bread that’s as nutritious as it is delicious. Perfect for a hearty breakfast or a wholesome snack.

Ingredients

• 2 cups whole rye flour
• 1 cup cracked rye grains
• 1/2 cup sunflower seeds
• 1/4 cup flaxseeds
• 1 tsp salt
• 1 tbsp molasses
• 2 cups warm water
• 1 packet (2 1/4 tsp) active dry yeast

Instructions

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
2. Add the whole rye flour, cracked rye grains, sunflower seeds, flaxseeds, salt, and molasses to the bowl. Mix until a sticky dough forms.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 2 hours, or until it doubles in size.
4. Preheat your oven to 350°F (175°C). Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula.
5. Bake for 60 minutes, or until the bread sounds hollow when tapped on the bottom. Let it cool completely before slicing.

This Rugbrød stands out with its deep, malty flavor and satisfyingly chewy texture, thanks to the combination of whole rye flour and cracked grains.

Tip: For an extra crunch, toast a slice and top it with your favorite cheese or avocado.

Finnish Ruisleipä

Finnish Ruisleipä, or rye bread, is a hearty, dense loaf with a deep, earthy flavor that’s perfect for pairing with your favorite soups or cheeses.

Ingredients

• 2 cups rye flour
• 1 cup all-purpose flour
• 1 1/2 cups warm water (about 110°F)
• 1 tbsp active dry yeast
• 1 tbsp molasses
• 1 tsp salt
• 1 tbsp caraway seeds
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, dissolve 1 tbsp active dry yeast and 1 tbsp molasses in 1 1/2 cups warm water. Let sit for 5 minutes until frothy.
2. Stir in 2 cups rye flour, 1 cup all-purpose flour, 1 tsp salt, and 1 tbsp caraway seeds. Mix until a sticky dough forms.
3. Knead the dough on a floured surface for about 10 minutes, then place it in a bowl greased with 1 tbsp vegetable oil. Cover and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 375°F. Shape the dough into a round loaf and place it on a baking sheet. Let it rest for 20 minutes.
5. Bake at 375°F for 35-40 minutes until the loaf sounds hollow when tapped on the bottom.

This Finnish Ruisleipä stands out with its chewy texture and the aromatic punch of caraway seeds, making it a rustic centerpiece for any meal.

Tip: For an extra crusty exterior, spritz the loaf with water before baking.

Belgian Witbier Bread

Imagine the subtle citrus and coriander notes of a Belgian Witbier baked right into a loaf of bread—this Belgian Witbier Bread is a beer lover’s dream come true.

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon active dry yeast
• 1 cup Belgian Witbier, at room temperature
• 2 tablespoons olive oil
• 1 tablespoon orange zest
• 1 teaspoon ground coriander

Instructions

1. In a large bowl, whisk together 3 cups all-purpose flour, 1 tablespoon sugar, 1 teaspoon salt, and 1 tablespoon active dry yeast.
2. Add 1 cup Belgian Witbier, 2 tablespoons olive oil, 1 tablespoon orange zest, and 1 teaspoon ground coriander to the dry ingredients. Stir until a dough forms.
3. 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.
4. Punch down the dough and shape it into a loaf. Place on a greased baking sheet, cover, and let rise for another 30 minutes.
5. Preheat the oven to 375°F. Bake the bread for 25-30 minutes, until golden brown and sounds hollow when tapped.

The magic of this bread lies in the beer’s fermentation, which gives it a uniquely light texture and a hint of citrusy spice that’s irresistible.

Tip: For an extra beer flavor, brush the top of the loaf with a little Witbier right before baking.

Irish Soda Bread

There’s something incredibly comforting about the simplicity and heartiness of Irish Soda Bread, a rustic loaf that comes together with minimal fuss and maximum flavor.

Ingredients

• 4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 3/4 cups buttermilk

Instructions

1. Preheat your oven to 425°F and lightly flour a baking sheet.
2. In a large bowl, whisk together 4 cups all-purpose flour, 1 tsp baking soda, and 1 tsp salt.
3. Make a well in the center of the dry ingredients and pour in 1 3/4 cups buttermilk. Stir until the dough just comes together.
4. Turn the dough onto a floured surface and knead lightly for about a minute, just until smooth. Shape into a round loaf.
5. Place the loaf on the prepared baking sheet and cut a deep ‘X’ into the top with a sharp knife.
6. Bake at 425°F for 30-35 minutes, until the bread is golden and sounds hollow when tapped on the bottom.

The beauty of this bread lies in its crackly crust and tender interior, a testament to the magic of buttermilk and baking soda. Perfect for tearing apart and slathering with butter while still warm.

Tip: For an extra tender crumb, avoid over-kneading the dough—just a few turns will do.

Scottish Bannock

Scottish Bannock is a hearty, traditional bread that’s perfect for a cozy breakfast or as a side to your favorite soup. It’s surprisingly simple to make, with a texture that’s wonderfully dense and satisfying.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup unsalted butter, cold and cubed
• 1/2 cup milk
• 1/4 cup currants or raisins (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. Add 1/4 cup cold, cubed unsalted butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in 1/2 cup milk until just combined. If using, fold in 1/4 cup currants or raisins.
5. Turn the dough onto a floured surface and knead lightly into a round about 1-inch thick. Place on the prepared baking sheet.
6. Bake at 375°F for 25 minutes, or until the bannock is golden and sounds hollow when tapped on the bottom.

This Scottish Bannock stands out for its rustic simplicity and the delightful chewiness that pairs perfectly with a smear of butter or jam.

Tip: For an extra touch of sweetness, brush the top with a little milk and sprinkle with sugar before baking.

Welsh Bara Brith

Welsh Bara Brith, or ‘speckled bread,’ is a delightful tea loaf packed with dried fruits and spices, perfect for slicing and serving with a slather of butter.

Ingredients

• 1 cup mixed dried fruit (raisins, currants, and chopped dates)
• 1/2 cup brown sugar
• 1 cup strong brewed tea, cooled
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 egg, beaten
• 2 tbsp honey

Instructions

1. Soak the mixed dried fruit and brown sugar in the cooled tea overnight, or for at least 8 hours, to plump up the fruit.
2. Preheat your oven to 325°F and grease a 9×5 inch loaf pan.
3. In a large bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
4. Stir the soaked fruit mixture, beaten egg, and honey into the dry ingredients until just combined.
5. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The magic of Bara Brith lies in its overnight soak, which infuses the loaf with deep, spiced tea flavors and keeps it wonderfully moist.

Tip: For an extra touch of Welsh tradition, serve your Bara Brith with a generous spread of salted butter and a cup of strong tea.

Conclusion

We hope this roundup of 18 Delicious European Bread Recipes has inspired you to bake something new and exciting. Each recipe offers a taste of authentic European tradition right from your kitchen. Don’t forget to share your baking adventures with us in the comments and pin your favorites on Pinterest. Happy baking!

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