Just when you thought bread couldn’t get any better, we’ve rounded up 21 savory recipes that are as delightful to make as they are to devour. Whether you’re craving a cozy comfort food or a quick, flavorful addition to your dinner table, these easy-to-follow recipes promise to transform your baking game. Dive in and discover your next kitchen masterpiece!
Garlic Parmesan Pull-Apart Bread
Kneading the dough for this Garlic Parmesan Pull-Apart Bread feels like a quiet morning ritual, where each fold and press brings you closer to something warm and comforting. The aroma of garlic and parmesan will fill your kitchen, promising a treat that’s as delightful to pull apart as it is to eat.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp unsalted butter, melted
- For the filling:
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated parmesan cheese
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Mix well.
- Add warm water and melted butter to the dry ingredients. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for 5 minutes, until smooth and elastic. Tip: The dough should spring back when poked.
- 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.
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- Punch down the dough and roll it out into a 12×20 inch rectangle.
- Brush the dough with melted butter, then sprinkle evenly with minced garlic, parsley, and parmesan cheese.
- Cut the dough into 6 equal strips, stack them, then cut into 6 equal squares. Tip: Use a pizza cutter for clean cuts.
- Place the squares vertically in the prepared loaf pan. Cover and let rise for 30 minutes.
- Bake for 25-30 minutes, until golden brown. Tip: Cover with foil if the top browns too quickly.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
As you pull apart the warm, buttery layers, the garlic and parmesan meld into a savory, aromatic experience. Serve it alongside a hearty soup or as the star of your next gathering, where the joy of sharing is as rich as the flavors.
Cheesy Jalapeño Cornbread
Now, as the evening light fades, there’s something deeply comforting about the thought of pulling a warm, cheesy jalapeño cornbread from the oven. It’s a dish that carries the warmth of summer and the spice of life, perfect for sharing or savoring alone.
Ingredients
- For the batter:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- For the mix-ins:
- 1 cup shredded cheddar cheese
- 2 jalapeños, seeded and diced
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt until well combined.
- In another bowl, mix the milk, vegetable oil, and egg until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the cornbread tender.
- Fold in the shredded cheddar cheese and diced jalapeños until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Tip: Check at the 25-minute mark to prevent overbaking.
- Let the cornbread cool in the pan for 10 minutes before slicing. Tip: This rest period helps the cornbread set and makes it easier to cut.
Fresh from the oven, this cornbread strikes a delightful balance between the creamy melt of cheese and the gentle heat of jalapeños. Serve it alongside a bowl of chili or simply enjoy a slice with a dab of butter for a comforting treat.
Rosemary Focaccia
Sometimes, the simplest ingredients come together to create something unexpectedly magical, like the humble rosemary focaccia. It’s a bread that whispers of earthy rosemary and the golden kiss of olive oil, a recipe that feels like a quiet afternoon in the kitchen.
Ingredients
- For the dough:
- 4 cups all-purpose flour
- 1 1/2 cups warm water (110°F)
- 1 tbsp active dry yeast
- 1 tbsp sugar
- 1/4 cup olive oil
- 1 tsp salt
- For topping:
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- 1/2 tsp flaky sea salt
Instructions
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the water and let sit for 5 minutes, until frothy.
- Add 1/4 cup olive oil, salt, and flour to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes, until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, until doubled in size.
- Preheat oven to 400°F. Punch down the dough and press it into a greased 9×13 inch baking pan.
- Dimple the dough with your fingers, then drizzle with 2 tbsp olive oil. Sprinkle with rosemary and flaky sea salt.
- Bake for 20-25 minutes, until golden brown. Tip: For an extra crispy crust, place a pan of water on the oven’s lower rack during baking.
- Let the focaccia cool in the pan for 10 minutes before slicing. Tip: Serve warm with a drizzle of high-quality olive oil for enhanced flavor.
Unassuming yet unforgettable, this rosemary focaccia boasts a tender crumb and a crisp, herb-speckled crust. Try tearing it into chunks to soak up soups or pairing it with a sharp cheese for a simple, satisfying snack.
Sun-Dried Tomato and Olive Bread
How quietly the kitchen fills with the aroma of sun-dried tomatoes and olives, a promise of the rustic loaf taking shape. This bread, with its Mediterranean soul, is a testament to the beauty of simple ingredients coming together.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- For the filling:
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup kalamata olives, pitted and chopped
- 2 tbsp olive oil
Instructions
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let sit for 5 minutes, until frothy.
- Add olive oil, salt, and flour to the yeast mixture. Stir until a dough forms.
- Turn dough onto a floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back when poked.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, until doubled in size.
- Preheat oven to 375°F. Punch down dough and roll out into a rectangle on a floured surface.
- Brush dough with 2 tbsp olive oil, then evenly distribute sun-dried tomatoes and olives over the surface.
- Roll dough tightly into a log, pinch seams to seal, and place seam-side down on a baking sheet. Tip: For a glossy finish, brush the top with a little olive oil before baking.
- Bake for 25-30 minutes, until golden brown and sounds hollow when tapped. Tip: Let bread cool on a wire rack for at least 10 minutes before slicing to prevent crumbling.
Moist and fragrant, this bread carries the tangy punch of olives and the sweet intensity of sun-dried tomatoes in every slice. Serve it warm, with a drizzle of olive oil or as the foundation of a hearty sandwich.
Bacon and Cheddar Loaf
Perhaps there’s nothing quite as comforting as the aroma of freshly baked bread, especially when it’s infused with the smoky richness of bacon and the sharp tang of cheddar. This loaf is a humble yet hearty creation, perfect for those quiet mornings or as a side to a bustling family dinner.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp unsalted butter, melted
- For the filling:
- 6 slices bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast.
- Add the warm water and melted butter to the dry ingredients, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- 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 roll it out into a rectangle on a floured surface.
- Sprinkle the crumbled bacon and shredded cheddar evenly over the dough.
- Roll the dough tightly into a log, pinching the seams to seal.
- Place the loaf seam-side down in a greased 9×5 inch loaf pan, cover, and let rise for another 30 minutes. Tip: For extra flavor, brush the top with melted butter before baking.
- Preheat the oven to 375°F and bake the loaf for 25-30 minutes, or until golden brown. Tip: The loaf is done when it sounds hollow when tapped.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How the crust crackles under your fingers, giving way to a soft, cheesy interior speckled with bacon. Serve warm with a pat of butter, or slice thickly for the ultimate grilled cheese sandwich.
Herb and Cheese Swirl Bread
Yearning for a comforting bake that fills your kitchen with the aroma of fresh herbs and melted cheese? This Herb and Cheese Swirl Bread is a tender, flavorful loaf that’s perfect for tearing apart and sharing. It’s a simple pleasure that feels like a warm hug on a cool evening.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh thyme
- 2 tbsp melted butter
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Gradually add warm water and olive oil, stirring until a dough forms.
- Turn the dough onto a floured surface and knead for 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.
- Preheat oven to 375°F. Punch down the dough and roll it out on a floured surface into a 12×18-inch rectangle.
- Brush the dough with melted butter, then evenly sprinkle mozzarella, Parmesan, basil, parsley, and thyme over the surface.
- Starting from the long side, tightly roll the dough into a log. Pinch the seam to seal and place seam-side down on a greased baking sheet.
- Using a sharp knife, make shallow diagonal cuts across the top of the loaf. Bake for 25-30 minutes, until golden brown and the cheese is bubbly.
- Let the bread cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.
Fresh from the oven, this bread boasts a soft, pillowy interior with a crispy, golden crust. The swirls of cheese and herbs create pockets of flavor in every slice. Serve it warm with a drizzle of olive oil or alongside your favorite soup for a truly comforting meal.
Savory Pumpkin Seed Bread
Mornings like these, when the light filters softly through the kitchen window, call for the warmth of baking. Savory pumpkin seed bread, with its earthy aroma and comforting crunch, feels like a quiet celebration of the season.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the topping:
- 1/2 cup raw pumpkin seeds
- 1 tbsp olive oil
- 1/2 tsp sea salt
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and yeast.
- Add the warm water and olive oil to the dry ingredients, stirring until a shaggy dough forms.
- Turn the dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid adding too much to keep the bread tender.
- Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 375°F. Punch down the dough and shape it into a loaf on a parchment-lined baking sheet.
- In a small bowl, toss the pumpkin seeds with olive oil and sea salt. Sprinkle evenly over the loaf. Tip: Press the seeds lightly into the dough to help them adhere during baking.
- Bake for 25-30 minutes, until the bread is golden and sounds hollow when tapped. Tip: For an extra crisp crust, spritz the oven with water during the first 10 minutes of baking.
- Let the bread cool on a wire rack for at least 15 minutes before slicing.
As you slice into the loaf, the crust gives way to a soft, airy interior, the pumpkin seeds adding a nutty contrast. Serve warm with a drizzle of honey or alongside a hearty soup for a meal that feels like home.
Caramelized Onion and Thyme Bread
Evenings like these call for something warm, something that fills the kitchen with an aroma that wraps around you like a well-loved blanket. This bread, with its deep, sweet onions and earthy thyme, is just that—a humble loaf that speaks volumes with every slice.
Ingredients
- For the caramelized onions:
- 2 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tsp salt
- For the dough:
- 3 cups all-purpose flour
- 1 tsp active dry yeast
- 1 tsp sugar
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tbsp fresh thyme leaves
Instructions
- In a large skillet over medium-low heat, melt the butter with the olive oil. Add the sliced onions and salt, stirring to coat. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 45 minutes. Tip: Lower the heat if the onions start to stick or burn.
- While the onions cook, prepare the dough. In a large bowl, dissolve the yeast and sugar in warm water. Let stand until frothy, about 5 minutes.
- Stir in the flour, olive oil, salt, and thyme leaves until a shaggy dough forms. Turn onto a floured surface and knead until smooth and elastic, about 10 minutes. Tip: The dough should be slightly sticky but not stick to your hands.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and gently knead in the caramelized onions until evenly distributed. Shape into a round loaf and place on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 25-30 minutes, or until golden brown and sounds hollow when tapped. Tip: For a crispier crust, spray the loaf with water before baking.
The bread emerges with a crust that crackles under your fingers, giving way to a tender, fragrant interior. Try serving it warm, with a drizzle of honey or a smear of soft goat cheese for a contrast that highlights its sweet and savory notes.
Spinach and Feta Stuffed Bread
Now, as the evening light fades, I find myself drawn to the kitchen, where the simple act of preparing a meal becomes a moment of peace. Today, it’s the comforting embrace of spinach and feta stuffed bread, a dish that marries the earthy depth of greens with the creamy tang of cheese, all wrapped in a golden, flaky crust.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- In a large bowl, combine the flour, salt, and sugar. Stir in the yeast until evenly distributed.
- Gradually add the warm water and olive oil to the dry ingredients, mixing until a dough forms. Tip: The water should be warm to the touch but not hot, to activate the yeast without killing it.
- 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.
- While the dough rises, prepare the filling by combining the spinach, feta cheese, olive oil, garlic powder, and black pepper in a bowl. Mix well.
- Preheat the oven to 375°F. Punch down the risen dough and roll it out on a floured surface into a rectangle about 1/4 inch thick.
- Spread the filling evenly over the dough, leaving a 1-inch border around the edges. Tip: For extra flavor, you can lightly brush the edges with olive oil before folding.
- Carefully roll the dough into a log, pinching the edges to seal. Place seam-side down on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped. Tip: Let the bread rest for 5 minutes before slicing to allow the filling to set.
Golden and inviting, the bread emerges with a crust that crackles under the knife, revealing a soft, flavorful interior. Serve it warm, with a drizzle of olive oil or a side of marinara sauce for dipping, and watch as it becomes the centerpiece of any meal.
Roasted Garlic and Herb Bread
Perhaps there’s no simpler pleasure than the aroma of freshly baked bread wafting through the kitchen, especially when it’s infused with the earthy tones of roasted garlic and a medley of herbs. This recipe, a humble yet profound creation, invites you to slow down and savor the process as much as the result.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the garlic and herb mixture:
- 1 head garlic, roasted
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme, finely chopped
- 1/4 cup olive oil
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Stir to mix evenly.
- Add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- 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.
- While the dough rises, prepare the garlic and herb mixture by combining the roasted garlic, rosemary, thyme, and olive oil in a small bowl. Mash into a paste.
- Preheat the oven to 375°F. Punch down the dough and roll it out into a rectangle on a floured surface.
- Spread the garlic and herb paste evenly over the dough. Roll the dough tightly into a log and place it seam-side down on a baking sheet.
- Let the dough rest for 15 minutes before baking. Tip: This rest period helps the bread maintain its shape during baking.
- Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: For an extra crispy crust, spray water into the oven during the first 10 minutes of baking.
Now, the bread emerges with a crust that crackles under the slightest pressure, giving way to a soft, fragrant interior. Serve it warm, with a drizzle of olive oil or alongside a hearty soup, to fully appreciate its rustic charm.
Cheddar and Chive Beer Bread
Under the soft glow of the kitchen light, there’s something profoundly comforting about the simplicity of baking bread, especially when it’s infused with the rich flavors of cheddar and chive, and the subtle depth of beer. This recipe, a humble yet flavorful creation, invites you to slow down and savor the process, from mixing to the moment it emerges golden and fragrant from the oven.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup finely chopped fresh chives
- For the wet ingredients:
- 12 oz beer (room temperature)
- 1/4 cup melted unsalted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×5 inch loaf pan lightly with butter or cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Fold in the shredded cheddar and chopped chives gently, ensuring they’re evenly distributed throughout the dry mixture.
- Pour the beer into the dry ingredients, stirring just until the mixture comes together into a sticky dough. Avoid overmixing to keep the bread tender.
- Transfer the dough to the prepared loaf pan, smoothing the top with a spatula. Drizzle the melted butter evenly over the top.
- Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve warm for the best flavor and texture.
Golden and crusty on the outside with a soft, cheesy interior, this bread pairs wonderfully with a bowl of soup or can be enjoyed on its own, perhaps with a smear of butter melting into its warm surface. The beer not only adds moisture but a nuanced flavor that makes each bite interesting.
Olive Oil and Sea Salt Bread
Evenings like these call for something simple yet profoundly satisfying, a bread that whispers of the Mediterranean with every bite. Olive oil and sea salt bread is that humble creation, a testament to the beauty of minimal ingredients yielding maximum flavor.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 1/4 cups warm water (110°F)
- 1 tbsp active dry yeast
- 1 tsp sugar
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- For finishing:
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
Instructions
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the water and let sit for 5 minutes until frothy.
- Add 1/4 cup olive oil and sea salt to the yeast mixture, stirring gently to combine.
- Gradually mix in the flour, one cup at a time, until a sticky dough forms.
- Turn the dough onto a floured surface and knead for 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.
- Preheat the oven to 375°F. Punch down the dough and shape it into a round loaf on a baking sheet.
- Drizzle the top with 2 tbsp olive oil and sprinkle with 1 tsp sea salt.
- Bake for 25-30 minutes until the bread is golden and sounds hollow when tapped on the bottom.
Velvety inside with a crisp, salty crust, this bread is a canvas for your favorite dips or simply glorious on its own. Try tearing it warm, letting the olive oil pool in its crevices for an unforgettable bite.
Mushroom and Gruyère Bread
How quietly the morning unfolds, with the promise of something warm and comforting from the oven. This mushroom and Gruyère bread, with its earthy flavors and melty cheese, is a humble yet sophisticated treat that feels like a quiet celebration.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 2 cups sliced mushrooms
- 1 cup grated Gruyère cheese
- 2 tbsp butter
- 1 tsp thyme
- 1/2 tsp black pepper
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Stir to mix.
- Add warm water and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 5 minutes, until smooth and elastic. Tip: The dough should spring back when lightly pressed.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- While the dough rises, melt butter in a pan over medium heat. Add mushrooms, thyme, and black pepper. Sauté for 5-7 minutes, until mushrooms are soft. Set aside to cool.
- Preheat oven to 375°F. Punch down the dough and roll it out on a floured surface into a rectangle.
- Spread the mushroom mixture evenly over the dough, then sprinkle with Gruyère cheese.
- Roll the dough tightly from the long side, pinching the seam to seal. Place on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: Let it cool for 10 minutes before slicing to allow the cheese to set.
The crust gives way to a soft, chewy interior, with pockets of savory mushrooms and gooey Gruyère. Serve it warm, with a drizzle of honey for a touch of sweetness that complements the earthy flavors beautifully.
Sundried Tomato and Basil Bread
Lingering in the quiet of the morning, the thought of baking something that carries the essence of summer feels just right. This bread, with its vibrant sundried tomatoes and fragrant basil, is a humble ode to those sun-drenched flavors.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1/2 cup sundried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Stir to mix.
- Add warm water and 2 tbsp olive oil to the dry ingredients. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece between your fingers; if it doesn’t tear, it’s ready.
- 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 the oven to 375°F. Punch down the dough and roll it out into a rectangle on a floured surface.
- Spread 2 tbsp olive oil over the dough, then evenly distribute sundried tomatoes and basil. Tip: For even distribution, sprinkle the toppings from a height.
- Roll the dough tightly from the long side, pinch the seam to seal, and place in a greased loaf pan.
- Cover and let rise for another 30 minutes. Tip: For a golden crust, brush the top with a little olive oil before baking.
- Bake for 25-30 minutes, until the bread sounds hollow when tapped on the bottom.
Out of the oven, this bread boasts a crusty exterior with a tender, flavorful interior. Serve it warm, sliced thickly, with a drizzle of olive oil or alongside a bowl of soup for a comforting meal.
Black Pepper and Asiago Bread
Amidst the quiet of the morning, the thought of baking something simple yet profoundly flavorful lingers in the air. Black Pepper and Asiago Bread, with its golden crust and aromatic allure, seems like the perfect companion to a reflective day.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp black pepper, freshly ground
- 1 cup warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tbsp olive oil
- For the topping:
- 1 cup Asiago cheese, grated
- 1 tbsp black pepper, freshly ground
- 1 tbsp olive oil
Instructions
- In a large bowl, combine the flour, sugar, salt, and black pepper. Stir gently to mix.
- In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy. Tip: The water temperature is crucial; too hot can kill the yeast, too cold won’t activate it.
- Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Tip: The dough should spring back when poked.
- 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.
- Preheat the oven to 375°F. Punch down the dough and shape it into a loaf on a baking sheet.
- Brush the top of the loaf with olive oil, then sprinkle with Asiago cheese and black pepper. Tip: For extra flavor, let the loaf rest for 10 minutes before baking to allow the toppings to meld.
- Bake for 25-30 minutes until the crust is golden and the bread sounds hollow when tapped.
Just out of the oven, the bread boasts a crisp exterior with a soft, chewy interior, the sharpness of Asiago perfectly balanced by the warmth of black pepper. Serve it warm, with a drizzle of honey for a sweet contrast, or alongside a hearty soup for a comforting meal.
Zucchini and Parmesan Quick Bread
Perhaps there’s no simpler joy than the aroma of freshly baked bread wafting through the kitchen, especially when it’s as effortlessly delightful as this zucchini and parmesan quick bread. It’s a humble recipe that turns the day’s quiet moments into something unexpectedly special.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup grated Parmesan cheese
- 1 cup grated zucchini, moisture squeezed out
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, salt, and Parmesan cheese.
- In another bowl, beat the eggs, then mix in the vegetable oil and milk until well combined.
- Fold the grated zucchini into the wet ingredients, ensuring it’s evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- 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.
Delightfully moist with a subtle crunch from the Parmesan, this bread is a testament to the beauty of simple ingredients. Serve it warm with a dab of butter or alongside a hearty soup for a comforting meal.
Sweet Potato and Sage Bread
Venturing into the kitchen on a quiet afternoon, the aroma of sweet potatoes and sage fills the air, promising a loaf of bread that’s as nourishing to the soul as it is to the body.
Ingredients
- For the dough:
- 1 cup mashed sweet potato, cooled
- 3 1/2 cups all-purpose flour
- 1/4 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- For the filling:
- 2 tbsp fresh sage, finely chopped
- 1 tbsp olive oil
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
- In a large bowl, mix mashed sweet potato, melted butter, and salt. Add the yeast mixture and stir to combine.
- Gradually add flour, 1 cup at a time, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable.
- Turn dough onto a floured surface and knead for 8 minutes until smooth and elastic.
- Place 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 oven to 375°F. Punch down dough and roll into a rectangle on a floured surface.
- Brush dough with olive oil and sprinkle evenly with chopped sage. Tip: Gently press the sage into the dough to ensure it sticks.
- Roll dough tightly into a log, pinch seams to seal, and place in a greased loaf pan. Cover and let rise for 30 minutes.
- Bake for 35-40 minutes until golden brown and sounds hollow when tapped. Tip: If the top browns too quickly, tent with foil.
- Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
The bread emerges with a tender crumb, subtly sweet from the potatoes, and fragrant with sage. Try slicing it thick, toasting lightly, and serving with a smear of honey butter for a comforting treat.
Cranberry and Walnut Savory Bread
Beneath the soft glow of the kitchen light, the cranberry and walnut savory bread emerges as a comforting blend of tart and earthy flavors, perfect for those quiet mornings or as a thoughtful accompaniment to a hearty soup.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp black pepper
- 1 tbsp olive oil (for brushing)
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Mix well.
- Add the warm water and olive oil to the dry ingredients. Stir until a dough forms.
- Turn the dough onto a floured surface and knead for 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- 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 the oven to 375°F. Punch down the dough and roll it out on a floured surface into a rectangle.
- Evenly sprinkle the cranberries, walnuts, rosemary, and black pepper over the dough. Tip: Lightly toast the walnuts beforehand to enhance their flavor.
- Roll the dough tightly from one end to the other, sealing the edges. Place on a greased baking sheet.
- Brush the top with olive oil and let it rise for another 30 minutes.
- Bake for 25-30 minutes, until golden brown. Tip: Tap the bottom of the bread; it should sound hollow when done.
Perfectly balanced between sweet and savory, this bread boasts a tender crumb with a slightly crisp crust. Serve it warm, sliced alongside a dollop of creamy goat cheese for an extra layer of flavor.
Blue Cheese and Pear Bread
Kneading the dough for this bread, I’m reminded of autumn afternoons when the air is crisp and the kitchen fills with the warmth of baking. This Blue Cheese and Pear Bread combines the tangy depth of blue cheese with the sweet, subtle notes of pear, creating a loaf that’s as comforting as it is sophisticated.
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the filling:
- 1 large pear, thinly sliced
- 1/2 cup crumbled blue cheese
- 1 tbsp honey
Instructions
- In a large bowl, combine the flour, sugar, salt, and yeast. Stir to mix evenly.
- Add the warm water and olive oil to the dry ingredients. Mix until a dough forms.
- Turn the dough onto a floured surface and knead for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
- 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 the oven to 375°F. Punch down the dough and roll it out on a floured surface into a rectangle.
- Arrange the pear slices evenly over the dough, then sprinkle with blue cheese and drizzle with honey.
- Roll the dough tightly from one long end to the other, sealing the edges. Tip: Wetting the edges slightly can help them stick together better.
- Place the loaf seam-side down on a baking sheet lined with parchment paper. Let it rest for 15 minutes.
- Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: For an extra glossy finish, brush the loaf with a little milk before baking.
Cooling on the rack, the bread releases a fragrant blend of sweet and savory. The crust is golden and crisp, giving way to a soft, chewy interior studded with melting blue cheese and tender pears. Serve it warm, with a drizzle of honey or a smear of butter, to elevate its comforting flavors.
Fig and Prosciutto Bread
Reflecting on the quiet moments of the morning, there’s something deeply comforting about the combination of sweet figs and salty prosciutto, especially when baked into a warm, inviting bread. This recipe, a humble yet elegant creation, is perfect for those who cherish the art of slow baking and the joy of sharing.
Ingredients
– For the dough:
– 3 cups all-purpose flour
– 1 tbsp sugar
– 1 tsp salt
– 1 packet (2 1/4 tsp) active dry yeast
– 1 cup warm water (110°F)
– 2 tbsp olive oil
– For the filling:
– 1 cup dried figs, chopped
– 4 oz prosciutto, thinly sliced
– 1/4 cup honey
– 1 tbsp fresh rosemary, chopped
Instructions
1. In a large bowl, combine the flour, sugar, salt, and yeast. Gradually add the warm water and olive oil, stirring until a dough forms.
2. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
3. 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.
4. Preheat your oven to 375°F. Roll out the dough on a floured surface into a 12-inch circle.
5. Spread the honey evenly over the dough, then sprinkle with figs, prosciutto, and rosemary. Tip: Leave a 1-inch border to make rolling easier.
6. Carefully roll the dough into a log, pinching the edges to seal. Place seam-side down on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes, until the bread is golden brown and sounds hollow when tapped. Tip: For an extra glossy finish, brush the top with a little honey before baking.
8. Let the bread cool for at least 10 minutes before slicing.
Perfect for a leisurely breakfast or as a sophisticated appetizer, this fig and prosciutto bread offers a delightful contrast of textures—crisp crust giving way to a soft, flavorful interior. Serve it warm with a drizzle of honey or alongside a sharp cheese for an unforgettable taste experience.
Caraway and Rye Savory Bread
Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of baking a loaf of Caraway and Rye Savory Bread. Its earthy aroma promises warmth, a gentle reminder of simpler times and the joy of homemade bread.
Ingredients
- For the dough:
- 1 1/2 cups warm water (110°F)
- 2 tbsp honey
- 2 1/4 tsp active dry yeast
- 1 1/2 cups rye flour
- 2 cups all-purpose flour
- 1 tbsp caraway seeds
- 1 tsp salt
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the warm water, honey, and yeast. Let it sit for 5 minutes until frothy, indicating the yeast is active.
- Add the rye flour, all-purpose flour, caraway seeds, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Tip: If the dough sticks to your hands, lightly oil them instead of adding more flour.
- 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 shape it into a loaf. Place it on a parchment-lined baking sheet, cover, and let it rise for another 30 minutes.
- Preheat the oven to 375°F. Bake the bread for 30-35 minutes until golden brown and sounds hollow when tapped on the bottom. Tip: For a crispier crust, spray the oven walls with water during the first 10 minutes of baking.
- Let the bread cool on a wire rack for at least 20 minutes before slicing. Tip: Waiting ensures the crumb sets properly, making it easier to slice.
Baked to perfection, this bread boasts a chewy texture with a hearty rye flavor, accentuated by the subtle spice of caraway. Enjoy it thickly sliced with a smear of butter or as the base for a robust sandwich, letting its rustic charm shine through.
Conclusion
Absolutely, this roundup of 21 delicious savory bread recipes is a treasure trove for any home cook looking to spice up their baking game. From quick breads to yeast-risen delights, there’s something for every taste and skill level. We’d love to hear which recipes you try and adore—drop us a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy baking!
