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Add a new bread recipe to the baking rotation.
Home bakers, gather your best baking supplies—we've collected a handful of recipes that you'll want to make at least once. These recipes incorporate a variety of techniques—some are sweet, some are savory, some are yeasted, and others are flatbreads. You'll find some recipes with cultural significance, featuring flavors and techniques that reflect their history and significance. Others reflect more modern takes—such as ice cream bread, which uses melted ice cream to create a sweet snacking treat with a tender, yummy, delicate crumb. Read on and who knows—maybe you'll find your next favorite bread recipe.
01 of 18
Yummy Ice Cream Bread
"I'm so impressed with this! Many times, when I try something new, I prepare myself for disappointment, but I didn't need to with this recipe! I didn't have any self-rising flour, so I substituted it with 1-1/2 cups of flour combined with 2-1/4 tsp baking soda and 3/8 tsp salt. It has a cake-like crumb, so I'm not sure this would do well as French toast. I used maple-walnut ice cream; the scent was heavenly, and the flavor wasn't overly strong." —Reviewer Margaret
02 of 18
Conchas (Mexican Sweet Bread)
"This is a great recipe, easy and tasty. The only thing I would like to advise you [on] is that, instead of making 12 big conchas (on a 12-portion recipe), make the balls or conchas smaller (around 20 portions). They are easier to handle, and the crust seems to hold better than in the bigger ones. I had a blast making them, and the crust was so easy to decorate. In Mexico, we usually make not just the shells, but all kinds of decorations. Use your imagination...Thanks again for the recipe...they are delicious!!!!!" —Reviewer Allanita
03 of 18
Easy Cloud Bread
"I leave out the sugar, which is how I have made them for years. They are wonderful as sandwich bread for burgers, PB&J, etc., but you must use 2: one as a bottom and one as a top. I add garlic powder and other spices so they are savory and not sweet." —Reviewer BC
04 of 18
Choereg (Armenian Easter Bread)
"Ani, God bless you for sharing this coveted recipe! I lost my grandmother's recipe for choereg :( No doubt, I was thrilled to find this, which turned out [to be] as good as I remembered grandma's. I had to use about 8 cups of flour for this recipe, and instead of the butter/margarine combo, I used all butter. The result was superb! Thanks again for sharing." —Reviewer Suzie
05 of 18
Chef John’s Salami Bread
"I forgot the parsley, but dusted it on top before baking, and it looked so pretty. Tasted great, love the recipe, I will make it again." —Reviewer readeatdraw
06 of 18
Soft and Chewy Balkan Bread
"Very simple and delicious. I say eating these fresh tastes better than those from the restaurants. You have to try this. Other than waiting with my timer set up, I spent maybe only 20 minutes. Thanks for the recipe." —Reviewer Jerry Em
07 of 18
Russian Black Bread
"This bread was awesome! It was just like the one that the rustic bakery down the street from my house sells. Like others who commented on this recipe, I substituted molasses for the dark corn syrup. I did not use a bread machine; rather, I mixed everything and let it rise for about an hour. Punched it down, formed it into a large round loaf, and cut deep "vents" in a star pattern across the top and baked for about 35 minutes at 350 degrees F [175 degrees C]. GREAT RECIPE!!!" —Reviewer LORIKAE
08 of 18
Persimmon Bread
"This bread is moist and delicious! I followed the recipe exactly with the exception of the spices. I added 1/2 tsp nutmeg and a dash of cloves. Also, it was beautiful and brown after 50 minutes of baking. I did use a dark, nonstick loaf pan. My oven temperature is usually quite accurate. It was the first time I've used persimmons in baking. My neighbor shared some from her garden. Now I'm anxious to get more so I can make more of this delicious bread. I read that you can freeze persimmon pulp, so I'd like to do that and be able to make this even when they're not in season. Thank you v monte for this wonderful recipe!!" —Reviewer VIVIBO
09 of 18
Vanilla Spice Bread
"This stuff is awesome. Made mine with all milk, and I had to substitute cinnamon and nutmeg because that is what I have on hand. I did jack up the cinnamon to 1/2 tsp and nutmeg to 1/4 tsp. Since I did not have dark brown sugar, I just added 1 Tbsp of molasses to my light brown sugar. Made this entirely in the bread machine. 1 1/2 lb loaf with [a] light crust. It is perfect. Best French Toast ever." —Reviewer Sariah Griffin
10 of 18
Lebanese Mountain Bread
"Wow, is this worth it. Made 1/2 batch before and the other after overnight refrigeration. Noticeably better after refrigerating but great either way. This tastes better than the naan I get at Indian restaurants. Used with Chef John's falafel and tahini sauce. Excellent combo. For me, a big difference was cooking 30 seconds on each side TWICE, rather than 45-60 secs at once. Less burn, and a GREAT air rise to create a nice pocket for the falafel." —Reviewer billme123
11 of 18
Authentic German Bread (Bauernbrot)
"Stunning taste, made two massive loaves! Next time I'll quarter it and freeze till I'm ready to bake" —Reviewer Christine Hartmann
12 of 18
Kouign-Amann
"It was fantastic. Elaborate, but not difficult. And delicious. Also, it looked like it came from a fancy pastry shop. Few times have I made something so satisfying: gorgeous and oh sooo goood!" —Reviewer HeartyOrzo5435
13 of 18
Indian Chapati Bread
"I'm very impressed with this recipe. Instructions were easy to follow, and the video was also [a] great help. The chapati worked pretty much exactly as depicted. I used spelt flour instead of half plain/half whole-meal." —Reviewer DreamyPrawn9711
14 of 18
Khobz el Dar (Algerian Semolina Bread)
"Made this to go with the lunch today. Lots of prep to it, but worth the wait. It is definitely a heavier bread, not a light, fluffy sandwich loaf. It was a great tasting bread on its own with butter, and I think it would be fabulous with a nice beef stew!" —Reviewer Ann Freele
15 of 18
Bialys
"Awesome recipe. Easy to follow. Do yourself a nice favor and brush these with olive oil before you bake them ;) Blessings!" —Reviewer mrsjosephdreams
16 of 18
Chef John's Hot Cross Buns
"Heavenly fragrance. I increased the dried fruit and the zest just a bit. Friends who heard of my baking have requested more!" —Reviewer Carolyn E
17 of 18
Amazingly Easy Irish Soda Bread
"This is a great soda bread recipe. I have made it several times now, and it comes out perfect every time. I make my own buttermilk using 1 cup [of] milk and 1 tablespoon [of] lemon juice or vinegar. It is a family favorite, go-to recipe. Another winner from All Recipes!" —Reviewer Maurfried
18 of 18
Amish White Bread
"Arguably the best white bread recipe on the entire planet, and I should know. I've probably tried every last one! No faint praise, as I've been making bread for more than 35 years. I have made it exactly as written, and although it's very tasty with the full measure of sugar, we prefer cutting it slightly. " —Reviewer Baricat
Read the original article on Allrecipes
