5 Easy Amazing Bread Recipes for Beginners

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Today is a bumper crop of wonderful and 5 Easy Amazing Bread Recipes for Beginners

4 Ingredients Only, Yeast Artisan Bread

Yeast activity accelerates as soon as the bread enters the hot oven.  If you put the dough in a dry oven, the crust sets immediately, preventing the yeast from expanding the bread. By using a covered Dutch oven (if you do not have one, a regular oven-proof bowl with high sides and a lid will also do) with this wet dough, the all-important steam is trapped inside, surrounding the loaf.
 
Yield: 1

4 Ingredient Yeast Artisan Bread

4 Ingredient Yeast Artisan Bread

I found this most delicious and awesome 4 Ingredients only - Yeast Artisan Bread on Instagram @itsalwaysautumnblog.

I have already made this three times in one week and believe me this is absolutely awesome.

My husband is raving about this bread, and I can see I will be baking bread every other day, but I do not mind, as this is the best and easiest 4 Ingredients only - Yeast Artisan bread ever.

Prep Time 7 minutes
Proof Time 17 hours
Additional Time 45 minutes
Total Time 17 hours 52 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon yeast
  • 1½ cups warm water

Instructions

In a bowl, stir the flour, salt, yeast, and water until combined.

Cover with plastic wrap and let it rest at room temperature overnight.  I leave it overnight, thus anything up to 17-19 hours.

Turn dough out onto well-floured parchment paper and form a ball, and let it rest for 30 minutes.

At this point, place an oven-safe baking dish (with a lid) and with high sides into the oven and preheat to 450 degrees.

Wet your fingers with tap water, and gently and ever so slightly wet the top of the dough and sprinkle some coarse salt on the bread.

When you take the baking dish out of the oven, open and lightly spray it with some non-stick.

Once ready, just before you place it in the oven, slash an "X" on top of the bread.

Now carefully pick it up and transfer the dough to the piping hot baking dish and cover.

Bake covered 30 minutes. Uncover and bake for another 15 more minutes until you have
a perfect and nicely golden-brown crust.

Cool before slicing.

You will end up with the best crust and fresh bread.

Notes

Prepared, tried, and tested Esme Slabs


Tried this recipe?
Mention
 @_EsmeSalon or tag #shareEScare

As mentioned, credit goes @itsalwaysautumnblog - Instagram where I found this most delicious recipe. This is a keeper and I will now never make anything but this and no more buying bread for us.

Nutrition Information

Yield

1

Serving Size

1

Amount Per Serving Calories 1372Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 2138mgCarbohydrates 287gFiber 11gSugar 1gProtein 40g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

 

Easy French Bread

What is the history of French bread?
 
There is no historical evidence on exactly when bread-making first began in France. However, regarding the most famous example of French breadBaguette, historian Jim Chevallier believes it’s most likely to have first appeared during the eighteenth century in its most primitive form.
 
Yield: 2

Easy French Bread

Delicious Easy No Fail French Bread, No oil or fat used
What makes French bread different? One major difference in ingredients is that bread making in France is more tightly controlled than in Italy. By law in Francebread cannot have added oil or fat. French baguettes, for instance, must be made from water, flour, yeast, and salt, with a very little amount of dough improver allowed.
Prep Time 25 minutes
Proof Time 1 hour 30 minutes
Bake Time 25 minutes
Total Time 2 hours 20 minutes

Ingredients

  • 1¼ cup warm water (80–90 degrees F)
  • 2 teaspoons sugar
  • 1 teaspoon sea salt
  • 3 to 3½ cups flour *see note below
  • 1½ teaspoons active dry yeast

Instructions

Place the yeast and sugar in a large bowl and stir in the warm water until everything is dissolved.

Add in the salt, then stir in as much flour as you can.

*You might not need the full amount, or you may need more, it just depends.

You are looking to create a soft, pliable dough that is not too sticky.

Knead on a lightly floured surface for 6 to 8 minutes, or until the dough is smooth and elastic.

An electric stand mixer with a dough hook can also be used.

Place the dough back in the bowl and cover with a kitchen towel. Allow it to rise for about an hour, or until doubled in size.

Plop the risen dough back out on your countertop and divide it in half.

Roll each half into a rectangular shape (it does NOT need to be perfect. Look to make the shape about 10″ by 8″. However.  I will repeat, it does NOT need to be perfect.)

Roll up the rectangle starting with a long side.

Pinch the ends of the loaf to seal and shape in a “log.”

If your seam does not want to stick down, you might need to dip your finger in a bit of water and moisten the dough to encourage it to adhere.

Otherwise, it will try to unroll during the baking process.

Grease a pizza stone or stoneware baking sheet and place the loaves on it to rise for another 30 minutes.

Meanwhile, preheat the oven to 375 degrees F, and prepare an egg wash by beating one egg with one tablespoon of water. (The egg wash is optional; however, it gives the loaves a lovely, shiny brown finish).

Right before you pop the loaves into the oven, brush the tops with the egg wash and make 4 diagonal slashes across the top using a sharp, serrated knife.

Bake for 20-25 minutes, or until golden brown.

Allow cooling on wire racks before serving or eat warm.

Serve with lots of butter.

Notes

Prepared, tried, and tested Christl Honiball-Aucamp

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Mention @_EsmeSalon or tag #shareEScare

Nutrition Information

Yield

20

Serving Size

1

Amount Per Serving Calories 241Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 108mgCarbohydrates 51gFiber 2gSugar 1gProtein 7g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

 

5 Easy Amazing Bread Recipes for Beginners

 

Egg Dough Bread

Why use egg in bread dough?
  1. Eggs make yeast bread finer and richer, help provides color, volume, and also bind the ingredients together.
  2. Occasionally only the egg yolk is added to doughs for more tenderness.
  3. Eggs can be used as part of the liquid in your recipe.
Yield: 1

Egg Dough Bread

Egg Dough Bread

A wonderful tender and feathery, elegant bread, and well-loved braided beautiful bread. This is actually quite easy to braid by using 6 strips of dough.

Egg dough bread is usually a soft, slightly sweet bread and lovely on its own but delicious to enjoy with other toppings.

Prep Time 20 minutes
Proof Time 30 minutes
Bake Time 45 minutes
Total Time 1 hour 35 minutes

Ingredients

  • 5 cups cake flour
  • 1 pkt instant yeast
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 teaspoons sugar
  • 125g butter
  • 2 eggs
  • ¾ cup milk - warm
  • ¾ cup water - lukewarm

Instructions

Mix all dry ingredients.

Place butter in warm milk to melt.

Cool a bit. Add eggs, as well as the dry ingredients.

Add lukewarm water a little at a time whilst kneading until the dough is the correct consistency.

Allow rising till double in size. This will depend on the weather and where you reside. In the summer this will go way faster than whilst cold.

Once doubled, then knock down the dough, and form 6 long strips, and plait the dough.

Let is rest and allow rising again.

Brush with beaten egg wash.

Bake 180 degrees C until golden brown and done for +- 30 to 45 minutes.

Enjoy

Notes

Prepared, tried, and tested Ursula Andrews

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Nutrition Information

Yield

14 slices

Serving Size

1

Amount Per Serving Calories 263Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 47mgSodium 332mgCarbohydrates 40gFiber 1gSugar 1gProtein 6g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

 

 

Pita pockets

Pita or pitta is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. 

 

Yield: 6

Pita Pockets Bread

Pita pockets bread

Pita has roots in the prehistoric flatbreads of the Middle East. There is evidence from about 14,500 years ago, during the Stone Age, that the Natufian people in what is now Jordan made a kind of flatbread from wild cereal grains.

Prep Time 20 minutes
Proof Time 1 hour 30 minutes
Additional Time 25 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 2 cups flour
  • 1 tsp salt
  • 2 tablespoons oil
  • 1 cup lukewarm water
  • 2 tsp instant yeast

Instructions

Sift the flour.

Add salt, yeast, oil, and water.

Combine to make a soft dough.

Knead for 5 minutes.

Place in a bowl, cover with cling wrap.

Leave to rise for an hour.

Then gently punch it down and break into 6 pieces.

Roll into 6 even-sized balls.

Cover, leave to rest for another 30 minutes.

Roll out very gently

Roll into about half a cm thickness.

Cook on a hot non-stick pan or Thawa.

Notes

Prepared, tried, and tested Jennifer Govender Bisnath

Tried this recipe?

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Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 197Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 391mgCarbohydrates 32gFiber 1gSugar 0gProtein 5g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

 

Why is it called pita bread? Pita Bread as per encyclopedia

The name had a common origin with pizza. In the early centuries of our era, the traditional Greek word for a thin flat bread or cake, plakous, had become the name of a thicker cake. The new word that came into use for flat bread was pita. The word spread to Southern Italy as the name of thin bread.

 

Read more over Kitchn

You can make pita bread either in the oven or on the stovetop, and there are advantages and disadvantages to both. In the oven, pitas puff up much more grandly and make softer pockets, but they stay pale-colored and fairly mild-tasting. On the stovetop, you lose some of the impressive puffing but gain tasty and crunchy toasted spots on the surface of the dough. You can also make several pitas at once in the oven, where you can only make one at a time on the stovetop. Both methods work equally well, so the choice is yours!

 

 

Super Soft Dinner Rolls

Yield: 12

Super Soft Dinner Rolls

Super Soft Dinner Rolls

These are super soft and fluffy dinner rolls which will have you ask for more. They have an incredible pillowy texture and buttery flavor.

Prep Time 30 minutes
Proof Time 2 hours 30 minutes
Bake Time 25 minutes
Total Time 3 hours 25 minutes

Ingredients

  • 3 cups cake flour
  • 1 tsp Salt
  • ¼ cup of sugar
  • 1 pkg (10g) instant dry yeast
  • 1 Tbsp. sugar
  • 1 cup warm milk
  • 1/3 cup butter melted (+-80g)
  • 1 egg

Instructions

Add the yeast and 1 Tblsp sugar to the milk.

Mix well and leave it to proof in a warm place.

Sift the flour & salt, then add the sugar and mix well.

Add the egg & melted butter to the yeast mixture then add it to the flour mixture and mix again well.

Add about 2-3 Tbsps. oil. Mix it through.

On a lightly floured surface start kneading the dough.

Knead for about 10 minutes until it is not sticky anymore and the dough is soft and elastic.

Place dough in an oiled bowl cover with cling wrap and let it rise in a warm place for 1-2 hours.

Punch down the dough to release the air.  Tip the dough out onto a floured surface.

Flatten it then divide the dough into 12 pieces.

Roll each piece out into an oblong.

Roll it up like a Swiss roll and then roll it out again into an oblong.

Roll it up like a Swiss roll and place it on an oiled tray

Cover with a cling wrap and let the rolls rise for about 30 minutes

Brush the rolls with egg wash and sprinkle it with sesame seeds then bake it for 10 minutes in a hot 200°C oven.

Turn down the heat to 180°C and bake a further 10-15 minutes till golden brown.

I have left mine just like this., but you can rub some butter over the hot rolls when it comes out of the oven for an extra butter flavor.

Super soft and most delicious.

Notes

Prepared, tried, and tested Feriel Sonday

Tried this recipe?

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 162Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 17mgSodium 211mgCarbohydrates 33gFiber 1gSugar 5gProtein 4g

Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.

Soft Dinner Rolls are a perfect addition to any main dish.  Do not think you should only use these at Dinner time.  Oh no, they are so delicious and versatile that you can use them any time of the day, for breakfast, lunch, or dinner. 

Use them with soup, when you make sliders, with a salad, the options are endless, but use them whenever you want a soft pillow-like bread roll.

 

Similar Recipes

Why not take a look and check out Bread: Sweet and Savory for lots and lots of more outstanding and unbelievably delicious bread recipes.

 

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10 thoughts on “5 Easy Amazing Bread Recipes for Beginners”

    • I have been baking bread for the past two weeks, basically every other day, and not bought bread since I started to make the 4 Ingredients Only, Yeast Artisan Bread. You should give it a try

      Reply

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