12 Bakery-Worthy Breads You Can Make at Home

By Frances Kim of Martha Stewart Living

Associate Digital Food Editor

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Photography: ANNA WILLIAMS

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Don’t be intimidated by baking bread from scratch! With our foolproof recipes (and yes, a little patience with the yeast), you’ll get the hang of it in no time. Plus, once you taste a fresh loaf of homemade bread, you’ll never look back. This is one weekend project that you’ll want to repeat again and again.

Baguettes

Master French Dough, and not only can you make baguettes, but also rolls and boules galore. If you’re more of a visual learner, don’t worry, we’ve got you covered with photo tutorials on making dough and shaping dough.

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Pumpernickel Bread

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

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Classic White Bread

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!

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Photography: Anna Williams

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Multigrain Boule

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.

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Photography: Lennart Weibull

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Pita Bread

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. Follow our how-to guide and then celebrate by throwing a Pita Party!

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Photography: Marcus Nilsson

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Honey Whole-Wheat Bread

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.

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Challah by Hand

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

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Gluten-Free Sandwich Bread

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.

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Multigrain English Muffins

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.

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Skillet Breads

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.

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Brioche

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.

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Pane Integrale (Whole-Wheat Bread)

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.

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