20 Bakery-Worthy Bread Recipes You Can Make at Home

Inspired by Jewish babka and Japanese Shokupan, this decadent swirl bread has a next-level chocolate and cinnamon filling. While there are multiple steps here, none of them are complicated and the majority of the time is spent letting the dough rise.

Whether you make this Irish classic for St. Patrick's Day or just because you want a different kind of breakfast treat, it's guaranteed to be delicious (especially with a shmear of Irish butter). A combination of wheat bran, caraway seeds, and currants make it extra nutty and dense.

If you can't get to the grocery store to buy garlic bread, try your hand at this homemade version (it's so much better than the store-bought kind anyway). The intricate folds look complex, but it's simply a matter of folding squares of dough and stacking them back to back in a loaf pan and baking.

We love the flavor of this earthy, nutty bread as toast, for sandwiches, or served alongside soup. Molasses, caraway seeds, and a hint of dark cocoa powder (two tablespoons to be exact) give this bread its unique flavor and color.

This sweet (but not too sweet) bread is a Japanese version of a traditional pan loaf. A starter made from whole milk and flour helps to create a super fluffy, pillowy slice.

Stuck at home with some extra time on your hands? Make this yeasted cornmeal bread, which is different than traditional quick cornbread made in a skillet or muffin tins. This version is made in a Dutch oven, so it gets crusty on the outside and remains super soft on the inside.

Many recipes for brown bread call for a dark beer, but instead we use a dry hard cider, which makes it a little sweeter. A combination of all-purpose flour and coarse wholemeal flour create a dense, nutty crumb.

Your toast and sandwiches will never be the same! We break down the process with our step-by-step photo guide. The best part? It's the starting point for three other delicious breads—Multigrain, Rye, and Cinnamon-Raisin. Try them all!

We take the classic German rye bread to new heights using unsweetened chocolate, molasses, and ground caraway seeds.

Rye and whole-wheat flours, as well as toasted wheat germ, sunflower seeds, sesame seeds, and flaxseed give this traditional French bread tons of flavor and texture.

Making homemade pita is easier than you think. The secret is a very hot oven—it activates the yeast and creates steam, which makes the dough puff up and form the signature pocket.

Just 25 minutes of hands-on time and you'll be rewarded with a hearty, faintly sweet bread that's the perfect partner for butter, jam, or anything spreadable.

Get over the sticker shock of store-bought gluten-free bread by making your own! Wheat eaters and abstainers will both love the earthy, whole-grain flavor.

Making braided challah from scratch is as fun as it is rewarding! And don't forget—leftover challah makes out-of-this-world French toast.

No oven? No problem! You "bake" these easy five-ingredient loaves in a cast-iron skillet set over a campfire or on a medium-high grill.

Homemade English muffins are a revelation, especially when they incorporate whole-wheat and white flours, rolled oats, wheat germ, and flaxseed and caraway seeds. Low-fat buttermilk gives the muffins a slight tang and a light texture.

Fluffy, eggy brioche is scrumptious when fresh and super versatile when stale. It makes outstanding bread pudding, croutons, French toast, and is fantastic simply grilled with warm fruit.

We have bread-baker extraordinaire Jim Lahey to thank for this no-knead recipe. Time is key here, as the dough needs almost an entire day to rise. The deeply flavored loaf that results is more than worth it.

Master our recipe for French dough, and not only can you make baguettes, but also rolls and boules galore.