25+ Irresistible Artisan French Bread Recipes to Make at Home

Artisan French bread embodies the essence of traditional baking, showcasing the skill, patience, and creativity of the baker.

With its crispy crust, airy crumb, and rich flavors, each loaf tells a story of time-honored techniques passed down through generations.

Whether you’re an experienced baker or just starting your culinary journey, mastering artisan French bread recipes can elevate your baking repertoire and delight your family and friends.

From the classic baguette to the decadent brioche, the possibilities are endless.

In this blog article, we’ll explore 25+ artisan French bread recipes that celebrate the beauty of handcrafted bread.

Each recipe is designed to inspire you to roll up your sleeves and create delicious, mouthwatering loaves that will impress everyone at your table.

25+ Irresistible Artisan French Bread Recipes to Make at Home

Baking artisan French bread is not just a culinary endeavor; it’s a rewarding journey that connects you to the art of bread-making.

Each recipe we’ve shared provides a unique opportunity to experiment with flavors, textures, and techniques, allowing you to find your signature style.

As you embrace these 25+ artisan French bread recipes, you’ll discover the joy of working with your hands and the satisfaction of pulling a freshly baked loaf from the oven.

So, whether you’re looking to impress guests at a dinner party or simply want to enjoy the comforting aroma of homemade bread in your kitchen, these recipes will guide you toward creating memorable moments and delicious experiences.

Classic Bâtard

This classic French bread, known as a bâtard, combines a slightly crispy crust with a soft and airy interior. Ideal for sandwiches or served alongside a charcuterie board, this bread is a delightful addition to any meal. The lengthy fermentation process enhances its flavor, making it a favorite among artisan bakers.

Ingredients:

• 4 cups bread flour
• 1 ½ cups warm water (110°F/43°C)
• 1 ½ teaspoons active dry yeast
• 2 teaspoons sea salt
• Cornmeal (for dusting)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine the bread flour and sea salt. Make a well in the center and pour in the yeast mixture.
3. Stir with a wooden spoon until the dough begins to come together. Transfer it to a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
4. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. After the first rise, punch down the dough and shape it into a bâtard (oval shape). Place it on a parchment-lined baking sheet dusted with cornmeal.
6. Cover the dough with a clean kitchen towel and let it rise for another hour.
7. Preheat your oven to 450°F (232°C). Place a shallow pan of water at the bottom of the oven to create steam.
8. Just before baking, score the top of the loaf with a sharp knife or razor blade. Bake for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
9. Let the bread cool on a wire rack before slicing.

This classic bâtard is perfect for any occasion, be it a casual family dinner or an elegant gathering with friends. The beautiful golden crust and soft crumb are sure to impress, making it a staple in your baking repertoire. Once baked, enjoy it fresh, or slice and store it for sandwiches later in the week.

Pain de Campagne

Pain de Campagne, or country bread, embodies the rustic essence of French baking. With its hearty crust and flavorful, chewy crumb, this bread is a great accompaniment to soups, stews, or simply enjoyed with butter and cheese. This recipe uses a mixture of white and whole wheat flour, adding depth to its flavor.

Ingredients:

• 3 cups bread flour
• 1 cup whole wheat flour
• 1 ½ cups warm water (110°F/43°C)
• 1 ½ teaspoons active dry yeast
• 2 teaspoons sea salt
• 1 tablespoon honey

Instructions:

1. In a bowl, dissolve the yeast and honey in the warm water and let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the bread flour, whole wheat flour, and sea salt. Make a well in the center and pour in the yeast mixture.
3. Mix until a shaggy dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours, or until doubled.
5. After the rise, punch down the dough and shape it into a round loaf. Place it on a floured banneton or a baking sheet lined with parchment paper.
6. Cover and let it rise again for about 1 hour, while preheating your oven to 475°F (246°C).
7. Just before baking, score the top of the loaf and optionally, sprinkle some flour over it.
8. Bake for 30-35 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
9. Cool on a wire rack before slicing.

This Pain de Campagne offers a robust flavor that enhances any meal. Its artisanal character makes it a favorite for gatherings, and it pairs beautifully with cheeses, spreads, and cured meats. Enjoy it fresh or toasted, and savor the delightful crunch of the crust alongside the chewy, flavorful interior.

Pain Complet

Pain Complet, or whole wheat bread, is celebrated for its nutritional benefits and earthy flavor. This artisan bread is made with whole wheat flour, making it a healthier alternative without sacrificing taste. It’s perfect for sandwiches or simply served with olive oil and balsamic vinegar.

Ingredients:

• 4 cups whole wheat flour
• 1 ½ cups warm water (110°F/43°C)
• 2 teaspoons active dry yeast
• 1 ½ teaspoons sea salt
• 1 tablespoon olive oil
• 1 tablespoon sugar

Instructions:

1. In a bowl, combine the warm water, sugar, and yeast, letting it sit for 5-10 minutes until foamy.
2. In a large mixing bowl, combine the whole wheat flour and sea salt. Add the yeast mixture and olive oil, mixing until a rough dough forms.
3. Turn the dough onto a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1-2 hours until it has doubled in size.
5. After the rise, punch down the dough and shape it into a loaf. Place it in a greased loaf pan.
6. Cover and let it rise again for about 1 hour, while preheating the oven to 375°F (190°C).
7. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Remove from the oven and cool on a wire rack before slicing.

Pain Complet is not just nutritious; it also brings a unique flavor to your table. Its denser texture makes it satisfying, while the nutty undertones of whole wheat enhance the overall taste experience. Perfect for breakfast with a spread of jam or as a base for a hearty sandwich, this bread is a wholesome option that you and your family will love. Whether served warm or toasted, each slice is a reminder of the joy of homemade bread.

Pain Viennois

Pain Viennois, or Viennese bread, is a soft, slightly sweet loaf enriched with milk and butter. It’s perfect for breakfast or as a delightful treat with coffee or tea. The bread’s tender crumb and golden crust make it a favorite among those who enjoy a soft, airy texture in their baked goods.

Ingredients:

• 4 cups all-purpose flour
• 1 cup whole milk, warmed
• 1/4 cup unsalted butter, softened
• 1/4 cup sugar
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 2 large eggs, lightly beaten

Instructions:

1. In a small bowl, dissolve the yeast in the warm milk and let it sit for about 5-10 minutes until foamy.
2. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center and add the yeast mixture and the beaten eggs.
3. Mix until a dough forms, then add the softened butter. Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. After the first rise, punch down the dough and divide it into two equal pieces. Shape each piece into a loaf and place them in greased 9×5-inch loaf pans.
6. Cover the loaves with a kitchen towel and let them rise again for about 1 hour.
7. Preheat your oven to 350°F (175°C). Bake the loaves for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
8. Remove the bread from the pans and let it cool on a wire rack.

Pain Viennois is a deliciously soft bread that can elevate any breakfast table. It pairs beautifully with butter, jam, or honey. The subtle sweetness and rich flavor make it an indulgent treat, ideal for leisurely weekend breakfasts or brunch gatherings. Slice it fresh or toast it lightly for a delightful start to your day.

Fougasse

Fougasse is a traditional Provençal flatbread that can be flavored with various ingredients, such as olives, herbs, or cheese. Its beautiful, rustic appearance and aromatic flavors make it a perfect appetizer or side dish to accompany any meal. This bread is known for its distinct shape, resembling a leaf or a loaf with slashes that allow for even baking.

Ingredients:

• 3 cups all-purpose flour
• 1 ½ teaspoons active dry yeast
• 1 ½ teaspoons sea salt
• 1 ¼ cups warm water (110°F/43°C)
• 2 tablespoons olive oil
• Optional: chopped olives, fresh rosemary, or cheese for flavoring

Instructions:

1. In a large bowl, mix the flour, yeast, and sea salt. Add the warm water and olive oil, stirring until a shaggy dough forms.
2. Transfer the dough to a floured surface and knead for about 5-7 minutes, until smooth. You can also use a stand mixer with a dough hook.
3. Place the dough in a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours until doubled in size.
4. Once risen, punch down the dough and turn it out onto a lightly floured surface. Shape it into a flat oval, about 1-inch thick.
5. Transfer the dough to a baking sheet lined with parchment paper. Using a sharp knife, cut slashes into the dough to create a leaf-like pattern. Gently stretch the dough to open up the slashes.
6. If desired, sprinkle chopped olives, rosemary, or cheese over the top.
7. Cover the fougasse with a kitchen towel and let it rise for about 30 minutes.
8. Preheat your oven to 400°F (200°C). Bake the fougasse for 20-25 minutes, or until golden brown.
9. Let it cool slightly on a wire rack before slicing.

Fougasse is a versatile bread that can be enjoyed warm or at room temperature. Its unique shape and flavor make it a stunning addition to any meal. Serve it with dips, cheese, or alongside soups and salads for a delightful culinary experience. The aroma of freshly baked fougasse is sure to entice everyone around the table, making it a memorable centerpiece.

Pistolet

Pistolet is a small, round French bread roll, traditionally known for its crisp crust and soft interior. This artisan bread is often served alongside soups or salads and is perfect for making sandwiches. The dough is relatively easy to work with, making it a great option for both novice and experienced bakers.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water (110°F/43°C)
• 2 teaspoons active dry yeast
• 1 ½ teaspoons sea salt
• 1 tablespoon sugar
• 1 tablespoon olive oil

Instructions:

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and sea salt. Add the yeast mixture and olive oil, mixing until a dough forms.
3. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours or until doubled in size.
5. Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a small round roll and place them on a baking sheet lined with parchment paper.
6. Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes.
7. Preheat your oven to 425°F (220°C). Bake the rolls for 15-20 minutes, or until golden brown and hollow-sounding when tapped.
8. Cool on a wire rack before serving.

Pistolets are delightful little rolls that add charm to any meal. Their crisp crust and soft, airy crumb make them ideal for dipping into soups or creating mini sandwiches. These rolls are perfect for entertaining, as their small size encourages sharing and enjoyment. Whether served fresh out of the oven or reheated later, pistolets are a satisfying treat that will leave everyone wanting more.

Ciabatta

Ciabatta is an Italian bread known for its rustic appearance and airy, open crumb. With its crisp crust and soft interior, it makes an excellent choice for sandwiches or served alongside soups and salads. The unique texture and flavor come from a high hydration dough, which gives ciabatta its characteristic holes and chewy crust.

Ingredients:

• 4 cups bread flour
• 1 ½ cups water (room temperature)
• 2 teaspoons active dry yeast
• 2 teaspoons sea salt
• 1 tablespoon olive oil

Instructions:

1. In a large mixing bowl, dissolve the yeast in the water and let it sit for about 5-10 minutes until bubbly.
2. Add the bread flour and sea salt to the yeast mixture. Stir until a shaggy dough forms. The dough will be very wet and sticky.
3. Transfer the dough to a lightly floured surface and knead gently for about 5-7 minutes, folding the dough over itself without overworking it.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
5. Once risen, gently turn the dough out onto a well-floured surface. Divide it into two equal pieces without deflating the dough too much.
6. Shape each piece into a rectangular loaf, being careful not to flatten the air bubbles too much. Place the loaves on a baking sheet lined with parchment paper.
7. Cover the loaves with a kitchen towel and let them rise for another hour.
8. Preheat your oven to 475°F (245°C). Bake the loaves for 20-25 minutes, or until golden brown and hollow-sounding when tapped.
9. Allow the ciabatta to cool on a wire rack before slicing.

Ciabatta is a versatile bread that can elevate any meal. Whether used for hearty sandwiches or enjoyed with olive oil and balsamic vinegar as a dip, its rustic charm makes it a favorite at the dinner table. The combination of a crunchy crust and airy interior creates a delightful eating experience, sure to impress your family and friends.

Kouign-Amann

Kouign-Amann is a decadent pastry from Brittany, France, characterized by its buttery layers and caramelized crust. This sweet treat is perfect for breakfast or dessert and is a wonderful way to indulge in the art of French baking. The name means “butter cake” in Breton, which perfectly describes its rich, buttery flavor.

Ingredients:

• 2 ¾ cups all-purpose flour
• 1 ½ teaspoons sea salt
• 1 tablespoon sugar
• 1 cup cold unsalted butter
• ¾ cup warm water (110°F/43°C)
• 1 teaspoon active dry yeast
• ½ cup granulated sugar (for layering)

Instructions:

1. In a bowl, combine the warm water, yeast, and sugar. Let it sit for about 5-10 minutes until frothy.
2. In a separate large mixing bowl, whisk together the flour and sea salt. Make a well in the center and add the yeast mixture.
3. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise for about 1 hour.
4. While the dough rises, prepare the butter layer. Place the cold butter between two sheets of parchment paper and pound it with a rolling pin until it’s about ½ inch thick and rectangular.
5. Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle, about twice the size of the butter layer. Place the butter in the center of the dough and fold the dough over to encase the butter completely.
6. Roll the dough out into a rectangle and fold it into thirds (like a letter). Wrap it in plastic wrap and refrigerate for 30 minutes.
7. Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn. After the final fold, roll the dough into a large rectangle.
8. Sprinkle the granulated sugar evenly over the dough and fold it in half. Cut into squares or circles and place them in a greased muffin tin or on a baking sheet.
9. Preheat your oven to 375°F (190°C). Let the kouign-amann rise for another 30 minutes before baking for 25-30 minutes, or until golden and caramelized.
10. Cool slightly on a wire rack before serving.

Kouign-Amann is a showstopper, with its crispy, caramelized exterior and tender, buttery interior. Perfect for special occasions or as an indulgent treat, this pastry showcases the beauty of French baking. The layers melt in your mouth, offering a delightful contrast of textures and flavors that will leave everyone wanting more.

Pan de Muerto

Pan de Muerto is a traditional Mexican bread associated with the Day of the Dead celebrations. This sweet, fragrant bread is shaped to resemble bones and is often flavored with orange blossom water or anise. It is a beautiful way to honor loved ones and enjoy a unique treat during this special time.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm milk (110°F/43°C)
• 1/2 cup sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 teaspoons active dry yeast
• 1 tablespoon orange blossom water (or anise extract)
• 1 teaspoon sea salt
• Zest of 1 orange
• 1/4 cup sugar (for topping)

Instructions:

1. In a small bowl, combine warm milk and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and sea salt. Make a well in the center and add the yeast mixture, softened butter, eggs, orange blossom water, and orange zest.
3. Mix until a soft dough forms, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Once risen, punch down the dough and divide it into two pieces. Shape one piece into a round loaf and place it on a parchment-lined baking sheet.
6. From the second piece, divide off a small portion to create the decorative bone shapes. Roll this portion into strips and form them into bones on top of the round loaf.
7. Cover the shaped bread with a kitchen towel and let it rise for another 30-45 minutes.
8. Preheat your oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown and hollow-sounding when tapped.
9. While the bread is still warm, brush it with melted butter and sprinkle with sugar.

Pan de Muerto is not only a delicious treat but also a beautiful tradition that brings families together to remember and honor those who have passed. Its soft, sweet flavor and aromatic notes make it a unique addition to any gathering, celebrating life and memory alike. Whether shared with family or enjoyed as a personal treat, this bread connects the past with the present, creating a heartfelt experience.

Fougasse

Fougasse is a traditional Provençal bread that resembles a flatbread, often adorned with various toppings such as olives, herbs, or cheese. This rustic bread is known for its beautiful shape and crispy exterior, making it perfect for serving at gatherings or as a complement to meals. With its delightful flavors and stunning appearance, fougasse is sure to impress.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water (110°F/43°C)
• 2 teaspoons active dry yeast
• 1 tablespoon sea salt
• 2 tablespoons olive oil
• 1 cup black olives, pitted and chopped (optional)
• 1 tablespoon fresh rosemary, chopped (optional)
• Coarse sea salt (for topping)

Instructions:

1. In a large mixing bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until frothy.
2. Add the flour, sea salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Once risen, turn the dough out onto a floured surface and divide it into two equal pieces. Shape each piece into a flat oval or rectangle, about ½ inch thick.
6. Transfer the shaped dough to a parchment-lined baking sheet. Use a sharp knife or kitchen scissors to make slashes on the surface to create a leaf or decorative pattern.
7. If desired, sprinkle the chopped olives and rosemary over the top, pressing them gently into the dough. Sprinkle with coarse sea salt.
8. Cover the loaves with a kitchen towel and let them rise for another 30-45 minutes.
9. Preheat your oven to 425°F (220°C). Bake the fougasse for 20-25 minutes, or until golden brown and crisp.
10. Allow the bread to cool on a wire rack before slicing.

Fougasse is a delightful bread that brings a touch of Provence to any table. Its versatility allows for various toppings, making it an excellent accompaniment to soups, salads, or cheese boards. With its inviting aroma and beautiful presentation, fougasse is sure to become a favorite among your family and friends, adding a special touch to your dining experience.

Pain de Mie

Pain de Mie is a soft, square-shaped bread that is perfect for sandwiches and toast. This French bread has a fine, tender crumb and a golden crust, making it ideal for breakfast or lunch. Its rich flavor and texture come from a combination of milk and butter, which create a deliciously soft loaf.

Ingredients:

• 4 cups all-purpose flour
• 1 cup whole milk (warm, 110°F/43°C)
• ¼ cup unsalted butter (softened)
• 3 tablespoons sugar
• 2 teaspoons active dry yeast
• 1 teaspoon sea salt
• 1 large egg (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and sea salt. Create a well in the center and add the yeast mixture and softened butter.
3. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours or until doubled in size.
5. Once risen, punch down the dough and turn it out onto a floured surface. Shape it into a rectangle that fits into a greased loaf pan.
6. Place the shaped dough into the loaf pan and cover it with a kitchen towel. Let it rise for another 30-45 minutes until it has risen above the edge of the pan.
7. Preheat your oven to 375°F (190°C). Beat the egg and brush it over the top of the dough for a golden crust.
8. Bake for 25-30 minutes or until the top is golden brown and the bread sounds hollow when tapped.
9. Remove from the oven and allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Pain de Mie is the quintessential sandwich bread, providing a soft, tender base for your favorite fillings. Its rich flavor and delightful texture make it a breakfast staple, perfect for toasting or slathering with butter and jam. This loaf not only tastes fantastic but also makes for a stunning presentation at any meal, showcasing the beauty of homemade bread.

Bâtard

Bâtard is a traditional French bread that is similar to a baguette but shorter and thicker. With its chewy crust and soft, airy crumb, bâtard is a versatile bread that pairs well with various dishes or stands alone with a bit of butter. This artisan loaf is perfect for those who enjoy the taste of baguette but prefer a heartier option.

Ingredients:

• 3 cups bread flour
• 1 ¼ cups warm water (110°F/43°C)
• 2 teaspoons active dry yeast
• 1 ½ teaspoons sea salt
• 1 tablespoon honey (optional, for a touch of sweetness)

Instructions:

1. In a mixing bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until bubbly.
2. Add the bread flour, sea salt, and honey (if using) to the yeast mixture. Stir until a rough dough forms.
3. Turn the dough out onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area for 1-2 hours, or until doubled in size.
5. Once risen, punch down the dough and turn it out onto a floured surface. Divide it into two equal pieces.
6. Shape each piece into a bâtard by flattening it slightly, then folding the sides inwards and rolling it into a log shape. Place the shaped dough seam-side down on a parchment-lined baking sheet.
7. Cover the loaves with a kitchen towel and let them rise for another 30-45 minutes until puffy.
8. Preheat your oven to 475°F (245°C). Use a sharp blade to score the top of the loaves, allowing steam to escape while baking.
9. Bake the bâtards for 20-25 minutes, or until golden brown and hollow-sounding when tapped. You can also add steam to the oven by placing a pan of water on the bottom rack.
10. Allow the bread to cool on a wire rack before slicing.

Bâtard is an excellent choice for various occasions, whether you’re making sandwiches, serving with cheese, or simply enjoying it with a pat of butter. Its delightful combination of a crusty exterior and soft, airy interior makes it a beloved addition to any bread basket. By mastering this recipe, you’ll bring a piece of French bakery culture to your home, delighting family and friends with your artisanal skills.

Challah

Challah is a traditional Jewish bread, often braided and served on special occasions and during Shabbat. Its slightly sweet flavor, soft texture, and beautiful golden-brown crust make it a favorite for both festive meals and everyday enjoyment. This rich, egg-based bread is perfect for sandwiches, French toast, or simply enjoyed on its own with butter or jam.

Ingredients:

• 4 cups all-purpose flour
• 1 cup warm water (110°F/43°C)
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup vegetable oil
• 2 teaspoons active dry yeast
• 1 teaspoon sea salt
• 1 egg (for egg wash)
• Sesame seeds or poppy seeds (for topping, optional)

Instructions:

1. In a small bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, whisk together 3 cups of flour, sugar, and salt. Create a well in the center and add the yeast mixture, eggs, and vegetable oil.
3. Mix until a dough forms. Gradually add the remaining flour, one cup at a time, until the dough is smooth and slightly sticky.
4. Knead the dough on a floured surface for about 10 minutes until it is elastic and smooth.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area for 1-2 hours, or until doubled in size.
6. Once risen, punch down the dough and divide it into three equal pieces. Roll each piece into a long rope, about 12 inches long.
7. Braid the three ropes together, pinching the ends to seal. Place the braided loaf on a parchment-lined baking sheet.
8. Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes until puffy.
9. Preheat your oven to 350°F (175°C). Beat the remaining egg and brush it over the braided loaf. Sprinkle with sesame or poppy seeds if desired.
10. Bake for 25-30 minutes, or until golden brown and sounding hollow when tapped. Allow it to cool on a wire rack.

Challah is not only a delicious bread but also a beautiful centerpiece for any table. Its intricate braid symbolizes unity and continuity, making it a meaningful addition to your meals. Whether enjoyed fresh out of the oven or toasted the next day, this bread brings warmth and joy to every occasion.

Brioche

Brioche is a rich, buttery French bread known for its soft texture and sweet flavor. This decadent bread is often used for breakfast pastries, French toast, or simply enjoyed on its own. With its tender crumb and golden crust, brioche elevates any meal, making it a favorite among bread lovers.

Ingredients:

• 4 cups all-purpose flour
• ½ cup warm milk (110°F/43°C)
• ½ cup granulated sugar
• 1 tablespoon active dry yeast
• 3 large eggs
• ½ cup unsalted butter (softened)
• 1 teaspoon sea salt
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine 3 cups of flour, sugar, and salt. Make a well in the center and add the yeast mixture and eggs.
3. Mix until a dough forms, then gradually incorporate the softened butter, mixing until fully combined.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. The dough will be quite soft and sticky.
5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm area for 1-2 hours, or until doubled in size.
6. Once risen, punch down the dough and turn it out onto a floured surface. Shape it into a ball and place it in a greased loaf pan or divide it into smaller molds for individual rolls.
7. Cover the dough again and let it rise for another 30-45 minutes, until puffy.
8. Preheat your oven to 375°F (190°C). Beat the remaining egg and brush it over the top of the dough for a golden finish.
9. Bake for 20-30 minutes, or until golden brown and the bread sounds hollow when tapped. Let it cool in the pan for 10 minutes before transferring it to a wire rack.

Brioche is the ultimate indulgence for any bread enthusiast. Its rich flavor and luxurious texture make it perfect for special breakfasts or elegant desserts. This versatile bread pairs wonderfully with sweet or savory toppings, and its irresistible aroma will fill your kitchen, making it an instant favorite among family and friends.

Ciabatta

Ciabatta is an Italian bread known for its rustic appearance and chewy texture. With its airy crumb and crispy crust, ciabatta is ideal for sandwiches, bruschetta, or simply served with olive oil and balsamic vinegar. This artisan bread is relatively easy to make, and its unique texture makes it a delightful addition to any meal.

Ingredients:

• 4 cups bread flour
• 1 ¾ cups warm water (110°F/43°C)
• 2 teaspoons active dry yeast
• 2 teaspoons sea salt
• 1 tablespoon olive oil (optional, for flavor)

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for about 5-10 minutes until frothy.
2. In a large mixing bowl, combine the flour and sea salt. Make a well in the center and add the yeast mixture and olive oil.
3. Mix until a wet, sticky dough forms. It will be looser than typical bread dough.
4. Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1-2 hours, or until doubled in size.
5. Once risen, turn the dough out onto a well-floured surface. Gently stretch and fold the dough over itself several times to create structure without deflating it too much.
6. Divide the dough into two equal pieces and shape them into rectangular loaves. Transfer the loaves to a parchment-lined baking sheet.
7. Cover with a kitchen towel and let them rise for another 30-45 minutes.
8. Preheat your oven to 475°F (245°C). Place a pan with water on the bottom rack to create steam.
9. Bake the ciabatta for 25-30 minutes, or until golden brown and crispy. Let the bread cool on a wire rack before slicing.

Ciabatta is a fantastic bread to have on hand, as its versatile nature allows it to complement a wide range of dishes. Its airy texture makes it perfect for absorbing sauces or dips, while its crusty exterior adds a delightful crunch. Whether you enjoy it as a side, a sandwich base, or toasted with toppings, ciabatta is sure to be a crowd-pleaser at any gathering.

Note: More recipes​ are coming soon!