25+ Easy and Sweet Fancy Bread Recipes to Wow Your Family

Bread is more than just a staple; it’s an art form that has been perfected over centuries across various cultures.

While everyday loaves like sourdough, white, or whole wheat are essential, there’s something truly special about diving into the world of fancy bread recipes.

From delicate, buttery brioche to herbed focaccia and stuffed challah, fancy bread offers a wide range of textures, flavors, and impressive presentations that elevate any meal.

Whether you’re looking to impress guests, create gourmet sandwiches, or simply indulge in the joy of homemade bread, this collection of 25+ fancy bread recipes will inspire you to try something new in your kitchen.

Perfect for holidays, dinner parties, or even a cozy weekend project, these breads are both beautiful and delicious.

In this post, we’ll explore various bread recipes that go beyond the ordinary.

Expect to find recipes with exciting flavor pairings, unique textures, and stunning presentations—each guaranteed to impress even the most discerning bread lovers.

25+ Easy and Sweet Fancy Bread Recipes to Wow Your Family

Baking fancy bread at home may seem daunting, but with the right recipes and a little practice, you can easily master it.

The satisfaction of pulling a beautifully crafted loaf from the oven is incomparable.

Whether it’s a richly flavored bread like a rosemary garlic focaccia, a visually stunning braided challah, or an aromatic pumpkin sage dinner roll, these recipes offer more than just taste—they bring joy to your table.

The versatility of these breads makes them perfect for any occasion, from everyday meals to festive gatherings.

So, roll up your sleeves, preheat your oven, and enjoy the world of fancy bread baking with these 25+ delicious recipes.

Rosemary Parmesan Focaccia

A light and airy focaccia infused with fresh rosemary and topped with a generous sprinkle of Parmesan cheese, this Italian bread is perfect for any fancy occasion. Its golden crust and tender crumb make it irresistible, and the aromatic herbs create a delightful fragrance that elevates the dining experience. This focaccia is versatile enough to serve as a side for soups, pastas, or to simply enjoy on its own with olive oil.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water
• ¼ cup olive oil, plus extra for drizzling
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1 tsp sugar
• ½ cup grated Parmesan cheese
• Sea salt for topping

Instructions:

1. In a small bowl, dissolve the sugar in warm water and add the yeast. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until the dough begins to form.
3. Knead the dough on a lightly floured surface for 5–7 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat the oven to 400°F (200°C).
6. Punch down the dough and press it into a greased baking sheet, spreading it out evenly.
7. Using your fingers, create dimples across the surface of the dough. Drizzle olive oil over the top, sprinkle with fresh rosemary, Parmesan, and sea salt.
8. Bake for 20–25 minutes, or until golden brown.
9. Remove from the oven and allow to cool slightly before slicing.

This Rosemary Parmesan Focaccia is ideal for adding a touch of elegance to your meal. Its crisp, flavorful crust and soft, airy interior make it a crowd favorite. Pair it with a charcuterie board or serve it alongside a rich pasta dish for a sophisticated dinner.

Cranberry Walnut Artisan Bread

Cranberry Walnut Artisan Bread combines the sweetness of dried cranberries with the rich, nutty flavor of walnuts for a bread that is both rustic and gourmet. Its crispy, golden crust hides a soft, chewy interior, with bursts of tart fruit and crunchy nuts in every bite. This bread is perfect for special breakfasts or as an accompaniment to cheese boards and fall-inspired meals.

Ingredients:

• 3 cups all-purpose flour
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water
• 1 cup dried cranberries
• ¾ cup walnuts, roughly chopped
• 1 tbsp honey
• 1 tbsp olive oil

Instructions:

1. In a large bowl, dissolve the yeast in warm water with honey and let sit for 5 minutes.
2. Add flour and salt to the yeast mixture. Stir until combined into a sticky dough.
3. Fold in cranberries and walnuts, making sure they are evenly distributed.
4. Cover the bowl with plastic wrap and let the dough rise at room temperature for 12–18 hours, until the surface is bubbly and the dough has doubled in size.
5. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
6. Turn the dough out onto a floured surface and shape it into a ball. Let it rest for 30 minutes while the oven heats.
7. Place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
8. Remove the lid and bake for an additional 10–15 minutes, until the crust is golden brown.
9. Allow the bread to cool completely on a wire rack before slicing.

This Cranberry Walnut Artisan Bread is a perfect combination of flavors and textures, making it an ideal bread for special occasions. The chewy, nutty, and fruity components pair beautifully with soft cheeses or even a drizzle of honey for a gourmet touch.

Garlic and Herb Braided Bread

Garlic and Herb Braided Bread is an eye-catching and flavorful loaf that brings both beauty and taste to your table. The soft, buttery dough is braided for a stunning presentation, while the filling of garlic, fresh herbs, and butter infuses every bite with rich, savory goodness. This bread is perfect for fancy dinners, holiday gatherings, or as an impressive hostess gift.

Ingredients:

• 3 cups bread flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk
• 2 tbsp sugar
• 1 tsp salt
• 2 tbsp unsalted butter, softened
• 2 tbsp olive oil

For the Garlic Herb Filling:

• 3 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• ½ tsp salt

Instructions:

1. In a small bowl, combine yeast, sugar, and warm milk. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add the yeast mixture, softened butter, and olive oil. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours, until doubled in size.
4. For the filling, mix melted butter, garlic, parsley, thyme, rosemary, and salt in a small bowl.
5. Punch down the dough and roll it into a rectangle. Spread the garlic herb mixture evenly over the surface.
6. Roll the dough up tightly and cut the roll in half lengthwise, leaving one end intact.
7. Twist the two halves together to form a braid and shape it into a circle or leave it long, placing it on a parchment-lined baking sheet.
8. Cover the braid and let it rise for another 30 minutes.
9. Preheat the oven to 375°F (190°C). Bake for 25–30 minutes until golden brown.
10. Let the bread cool slightly before serving.

Garlic and Herb Braided Bread is a stunning addition to any feast. The soft, pillowy dough combined with the aromatic garlic and herb filling creates a deliciously fragrant bread that is as beautiful as it is tasty. Serve it alongside soups, roasted meats, or simply tear into it as a standalone indulgence.

Sundried Tomato and Basil Sourdough

This Sundried Tomato and Basil Sourdough is a vibrant and flavorful twist on classic sourdough bread. The tanginess of the sourdough is complemented by the savory, slightly sweet sundried tomatoes and aromatic fresh basil. This bread not only boasts a beautiful golden crust but also a hearty, chewy texture, perfect for serving alongside Italian dishes or using in gourmet sandwiches.

Ingredients:

• 3 cups bread flour
• 1 cup sourdough starter
• 1 cup water
• 1 tsp salt
• ½ cup sundried tomatoes, chopped
• ¼ cup fresh basil, chopped
• 1 tbsp olive oil

Instructions:

1. In a large mixing bowl, combine the sourdough starter and water. Stir to mix well.
2. Add the flour and salt to the bowl, mixing until a rough dough forms.
3. Knead the dough for 8–10 minutes until smooth and elastic.
4. Gently fold in the chopped sundried tomatoes and basil, ensuring they are evenly distributed.
5. Place the dough in a lightly greased bowl, cover, and let it rise for 6–8 hours or until doubled in size.
6. Preheat the oven to 450°F (230°C) and place a Dutch oven inside to heat.
7. Shape the dough into a round loaf and transfer it to a piece of parchment paper.
8. Slash the top of the dough and place it into the preheated Dutch oven.
9. Bake with the lid on for 30 minutes, then remove the lid and bake for another 15 minutes until the crust is golden brown.
10. Let the bread cool on a wire rack before slicing.

This Sundried Tomato and Basil Sourdough is a sophisticated choice for any meal. The tangy sourdough base combined with savory tomatoes and fresh basil makes it a wonderful pairing with olive oil, cheese, or your favorite pasta dishes.

Black Olive and Rosemary Ciabatta

Ciabatta, known for its airy, open crumb and crispy crust, takes on a Mediterranean flair in this Black Olive and Rosemary version. The briny olives and aromatic rosemary infuse the dough, creating a bread that’s perfect for dipping in olive oil or serving with antipasti. Its light, chewy texture makes it a fantastic base for sandwiches or a simple yet refined appetizer.

Ingredients:

• 4 cups bread flour
• 1 ½ cups water
• 1 tsp salt
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup black olives, pitted and chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp olive oil

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a wet, sticky dough forms.
3. Gently fold in the chopped black olives and rosemary.
4. Cover the bowl and let the dough rise for 12–16 hours, until doubled in size and bubbly.
5. Preheat the oven to 475°F (245°C). Line a baking sheet with parchment paper.
6. Turn the dough out onto a heavily floured surface and divide it into two long, rectangular shapes.
7. Transfer the loaves to the baking sheet and let them rest for 30 minutes.
8. Bake for 20–25 minutes, or until the loaves are golden brown and hollow-sounding when tapped.
9. Let the ciabatta cool completely before slicing.

This Black Olive and Rosemary Ciabatta is a delightful bread that captures the essence of Mediterranean cuisine. Its crisp crust, light interior, and bursts of olive flavor make it a perfect companion to rich dishes like cured meats, cheeses, or hearty stews.

Chocolate Hazelnut Babka

Chocolate Hazelnut Babka is a decadent, dessert-like bread that is as stunning to look at as it is delicious to eat. Rich swirls of chocolate and toasted hazelnuts are twisted into soft, fluffy dough, resulting in a show-stopping bread with layers of sweet, nutty indulgence. Perfect for brunches, holiday celebrations, or a special weekend treat, this babka is sure to impress.

Ingredients:

• 3 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup milk, warmed
• 2 large eggs
• ¼ cup unsalted butter, softened
• ½ tsp salt

For the Filling:

• 1 cup dark chocolate, melted
• ½ cup hazelnuts, toasted and chopped
• 3 tbsp unsalted butter, melted
• ¼ cup sugar

Instructions:

1. In a small bowl, dissolve the yeast in the warm milk and let it sit for 5 minutes until foamy.
2. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, eggs, and softened butter, kneading the dough until smooth and elastic (about 10 minutes).
3. Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours, until doubled in size.
4. For the filling, mix the melted chocolate, chopped hazelnuts, melted butter, and sugar in a bowl until combined.
5. Roll the dough out into a large rectangle and spread the filling evenly across the surface.
6. Roll the dough up tightly from one long side, then cut the roll in half lengthwise, leaving one end intact.
7. Twist the two halves together to form a braid and place it into a greased loaf pan.
8. Cover the babka and let it rise for another 30–45 minutes.
9. Preheat the oven to 350°F (175°C) and bake for 30–35 minutes, or until golden brown.
10. Let the babka cool slightly before removing it from the pan and serving.

This Chocolate Hazelnut Babka is a rich, indulgent bread that combines the best of soft, sweet dough and a luscious chocolate-hazelnut filling. The braided appearance makes it a visually stunning centerpiece, while the taste will leave everyone craving more. Whether served as a dessert or a luxurious breakfast bread, it never fails to delight.

Truffle and Cheese Brioche

Truffle and Cheese Brioche is an indulgent and rich bread, perfect for elevating any meal with its buttery, fluffy texture and decadent filling. The subtle earthiness of truffle pairs harmoniously with the creamy, savory cheese, making this brioche a luxurious addition to brunches, dinners, or special gatherings. Its golden, glossy finish gives it an elegant look that matches its sophisticated flavor.

Ingredients:

• 3 ½ cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) active dry yeast
• 4 large eggs
• ½ cup unsalted butter, softened
• 1 tsp salt
• ¼ cup warm milk
• 1 tbsp truffle oil
• 1 cup grated Gruyère or Cheddar cheese
• 1 egg yolk (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine flour, sugar, and salt. Add the yeast mixture, truffle oil, and eggs. Mix until a dough forms.
3. Knead the dough for 8–10 minutes, gradually adding softened butter until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
5. Punch down the dough, knead in the grated cheese, and divide the dough into equal portions. Shape each into balls and arrange them in a greased loaf pan or baking dish.
6. Cover and let rise again for 30–40 minutes.
7. Preheat the oven to 350°F (175°C). Brush the top of the brioche with egg yolk for a glossy finish.
8. Bake for 25–30 minutes, or until golden brown and fully baked through.
9. Let the brioche cool slightly before serving.

This Truffle and Cheese Brioche is the epitome of luxury in bread form. Its soft, buttery crumb combined with the rich truffle aroma and melty cheese makes it perfect for a special breakfast spread or as an accompaniment to gourmet meals.

Lemon and Poppy Seed Braid

Lemon and Poppy Seed Braid is a vibrant, zesty bread that combines the freshness of lemon with the delightful crunch of poppy seeds. The braided presentation adds a touch of elegance, while the sweet and tangy flavors make it a delightful bread to enjoy with tea or as a light dessert. Its soft, slightly sweet dough is perfect for showcasing the bright, citrusy lemon flavor, making it both beautiful and delicious.

Ingredients:

• 3 cups all-purpose flour
• ¼ cup sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm milk
• 1 large egg
• ¼ cup unsalted butter, softened
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 tbsp poppy seeds
• 1 egg (for egg wash)

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until foamy.
2. In a large bowl, mix the flour, sugar, and salt. Add the yeast mixture, egg, softened butter, lemon zest, and vanilla extract. Knead until smooth and elastic, about 8–10 minutes.
3. Knead in the poppy seeds until evenly distributed.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough and divide it into three equal parts. Roll each into long ropes and braid them together, pinching the ends to seal.
7. Place the braid on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
8. Brush the top of the braid with egg wash and bake for 25–30 minutes, or until golden brown.
9. Mix the powdered sugar and lemon juice to create the glaze. Drizzle it over the cooled braid.

This Lemon and Poppy Seed Braid is the perfect balance of sweetness and zest, offering a refreshing, citrusy twist on a classic braided bread. Its stunning presentation and light flavor make it an ideal choice for brunches, teas, or summer gatherings.

Fig and Walnut Whole Wheat Bread

Fig and Walnut Whole Wheat Bread is a hearty, rustic loaf that combines the nutty flavor of whole wheat with the natural sweetness of figs and the crunch of walnuts. This bread is rich in flavor and texture, making it a satisfying option for breakfast toast or as a wholesome accompaniment to cheeses and charcuterie. The combination of chewy figs and crunchy walnuts adds depth, while the whole wheat flour gives it a nutritious edge.

Ingredients:

• 3 cups whole wheat flour
• 1 cup bread flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water
• 2 tbsp honey
• 1 tsp salt
• ½ cup dried figs, chopped
• ½ cup walnuts, roughly chopped

Instructions:

1. In a small bowl, dissolve the yeast in warm water with honey. Let it sit for 5 minutes until foamy.
2. In a large mixing bowl, combine the whole wheat flour, bread flour, and salt.
3. Add the yeast mixture to the dry ingredients and mix until a dough forms.
4. Knead the dough for 8–10 minutes until smooth and elastic.
5. Gently fold in the chopped figs and walnuts, ensuring they are evenly distributed throughout the dough.
6. Place the dough in a greased bowl, cover, and let rise for 1–1.5 hours, or until doubled in size.
7. Preheat the oven to 375°F (190°C).
8. Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet.
9. Cover and let rise again for 30 minutes.
10. Bake for 35–40 minutes, or until golden brown and hollow-sounding when tapped.
11. Let the bread cool on a wire rack before slicing.

This Fig and Walnut Whole Wheat Bread is a wholesome and flavorful option for those who love rustic, artisanal bread. The combination of sweet figs and crunchy walnuts makes it a perfect complement to a cheese platter, while the hearty whole wheat flour ensures it’s both nutritious and filling.

Rosemary Garlic Focaccia

Rosemary Garlic Focaccia is a classic Italian bread, known for its soft, airy texture and flavorful toppings. The infusion of fragrant rosemary and roasted garlic in every bite elevates this simple bread into something extraordinary. With its crisp golden crust, this focaccia makes the perfect companion for soups, stews, or as an appetizer with olive oil and balsamic vinegar.

Ingredients:

• 4 cups all-purpose flour
• 1 ½ cups warm water
• 1 packet (2 ¼ tsp) active dry yeast
• 2 tsp salt
• ¼ cup olive oil, plus extra for drizzling
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced
• Sea salt for sprinkling

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let sit for 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Place the dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
5. Preheat the oven to 400°F (200°C). Grease a baking sheet with olive oil.
6. Punch down the dough and press it into the prepared baking sheet, stretching it out to an even thickness.
7. Poke dimples all over the surface of the dough using your fingers.
8. Mix the minced garlic and rosemary with 2 tbsp of olive oil, then drizzle the mixture over the dough.
9. Sprinkle sea salt generously on top.
10. Bake for 20–25 minutes, or until golden brown and crispy on the edges.
11. Let the focaccia cool slightly before slicing and serving.

Rosemary Garlic Focaccia is a versatile and aromatic bread that’s both easy to make and impressive to serve. Whether as a side dish or a base for sandwiches, its combination of flavors and textures will make it a household favorite.

Orange and Almond Challah

Orange and Almond Challah brings a fragrant twist to the traditional Jewish braided bread. This bread is enriched with the delicate flavors of orange zest and toasted almonds, making it perfect for holiday celebrations or as a sweet breakfast treat. The braided appearance, along with its soft and slightly sweet dough, makes this challah a stunning and delicious centerpiece.

Ingredients:

• 4 cups bread flour
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup warm water
• ¼ cup sugar
• 3 large eggs
• ¼ cup vegetable oil
• 1 tsp salt
• Zest of 1 orange
• ½ cup sliced almonds, toasted
• 1 egg (for egg wash)
• 1 tbsp honey (optional for glaze)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until foamy.
2. In a large bowl, mix flour and salt. Add the yeast mixture, eggs, oil, and orange zest. Knead until smooth and elastic, about 8–10 minutes.
3. Gently fold in the toasted almonds, ensuring they are evenly distributed throughout the dough.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C).
6. Punch down the dough and divide it into three long ropes. Braid the ropes together and place the loaf on a parchment-lined baking sheet.
7. Cover and let rise for another 30 minutes.
8. Brush the challah with the egg wash and, if desired, drizzle a light glaze of honey for a sweet finish.
9. Bake for 25–30 minutes, or until golden brown and baked through.
10. Let cool before slicing and serving.

Orange and Almond Challah is a beautiful, fragrant bread that’s perfect for special occasions or even a delightful everyday treat. Its bright citrus flavor paired with the nutty crunch of almonds makes each bite a taste of simple luxury.

Herbed Parmesan Pull-Apart Bread

Herbed Parmesan Pull-Apart Bread is a fun, shareable loaf packed with the savory goodness of fresh herbs and Parmesan cheese. Perfect for a casual family gathering, this pull-apart bread is an interactive way to serve bread with plenty of flavor in each piece. The buttery, cheesy filling melts into the dough as it bakes, making every bite deliciously satisfying.

Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 cup warm milk
• ¼ cup sugar
• 1 tsp salt
• ¼ cup unsalted butter, melted
• 1 egg
• 1 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 3 cloves garlic, minced
• 3 tbsp unsalted butter, melted (for brushing)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let sit for 5 minutes until foamy.
2. In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg, stirring until a soft dough forms.
3. Knead the dough on a floured surface for about 8–10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease a Bundt or loaf pan.
6. In a small bowl, mix the grated Parmesan, parsley, thyme, and minced garlic.
7. Punch down the dough and divide it into small balls. Roll each ball in melted butter, then in the herb and Parmesan mixture.
8. Place the coated dough balls into the prepared pan, layering them evenly.
9. Cover the pan and let rise for another 30 minutes.
10. Bake for 30–35 minutes, or until the bread is golden brown and pulls apart easily.
11. Let the bread cool slightly before serving.

Herbed Parmesan Pull-Apart Bread is a wonderful choice for gatherings or weeknight dinners. The irresistible combination of Parmesan, garlic, and fresh herbs makes it a crowd-pleaser, while its fun pull-apart form adds an interactive element to the meal.

Cranberry Pecan Sourdough

Cranberry Pecan Sourdough is a flavorful twist on traditional sourdough, combining the tartness of cranberries with the nuttiness of pecans. The natural tang from the sourdough starter, paired with these bold ingredients, creates a beautiful balance of flavors and textures. This bread is perfect for holiday gatherings, cheese boards, or as a sweet and savory breakfast toast.

Ingredients:

• 3 ½ cups bread flour
• 1 cup sourdough starter, active and bubbly
• 1 ¼ cups water
• 1 ½ tsp salt
• ½ cup dried cranberries
• ½ cup pecans, roughly chopped
• 1 tbsp honey

Instructions:

1. In a large bowl, mix the sourdough starter, water, and honey until well combined.
2. Add the flour and salt, and mix until a rough dough forms.
3. Let the dough rest for 30 minutes (autolyse), then knead until smooth and elastic.
4. Gently fold in the cranberries and pecans, making sure they are evenly distributed.
5. Place the dough in a greased bowl, cover, and let it rise at room temperature for 4–6 hours, or until doubled in size.
6. Preheat the oven to 450°F (230°C) with a Dutch oven inside.
7. Shape the dough into a round loaf, cover with a cloth, and let it rest for another 30 minutes.
8. Transfer the dough into the preheated Dutch oven, score the top, and cover.
9. Bake for 20 minutes, then remove the lid and bake for an additional 20 minutes, or until golden brown.
10. Allow the bread to cool before slicing.

Cranberry Pecan Sourdough is a delightful mix of tangy, sweet, and nutty flavors, perfect for seasonal meals or as a gourmet sandwich base. The chewy texture of the sourdough pairs beautifully with the crunch of pecans and the burst of tart cranberries.

Black Olive and Sun-Dried Tomato Ciabatta

Black Olive and Sun-Dried Tomato Ciabatta is a rustic Italian bread with a crispy crust and soft, airy interior, enhanced with savory olives and tangy sun-dried tomatoes. This Mediterranean-inspired loaf is ideal for dipping in olive oil or serving alongside antipasti platters. Its robust flavors bring a taste of the Italian countryside to your kitchen.

Ingredients:

• 4 cups bread flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water
• 2 tbsp olive oil
• 1 tsp salt
• ½ cup black olives, chopped
• ½ cup sun-dried tomatoes, chopped

Instructions:

1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a wet, sticky dough forms.
3. Cover the dough and let it rise for 1 ½ hours, or until doubled in size.
4. Gently fold in the chopped black olives and sun-dried tomatoes.
5. Preheat the oven to 425°F (220°C).
6. Turn the dough out onto a well-floured surface and shape it into a rectangular loaf without over-handling it.
7. Place the dough on a baking sheet lined with parchment paper, cover, and let rise for 30 minutes.
8. Bake for 25–30 minutes, or until the crust is golden and the bread sounds hollow when tapped.
9. Allow the ciabatta to cool before slicing.

This Black Olive and Sun-Dried Tomato Ciabatta brings a bold Mediterranean flair to any meal. The combination of salty olives and sweet sun-dried tomatoes adds depth to the light, airy texture of the bread, making it a versatile option for both appetizers and main courses.

Pumpkin and Sage Dinner Rolls

Pumpkin and Sage Dinner Rolls are soft, fluffy rolls infused with the warm, earthy flavors of pumpkin and sage. These rolls are perfect for fall gatherings, bringing a seasonal twist to the traditional dinner roll. Their bright orange hue and aromatic herb flavor make them a standout side dish for holiday meals or cozy family dinners.

Ingredients:

• 3 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ½ cup pumpkin purée
• ¾ cup warm milk
• ¼ cup sugar
• 1 tsp salt
• ¼ cup unsalted butter, melted
• 1 tbsp fresh sage, chopped
• 1 egg (for egg wash)

Instructions:

1. In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture, pumpkin purée, melted butter, and chopped sage, mixing until a soft dough forms.
3. Knead the dough for 8–10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
5. Preheat the oven to 350°F (175°C). Grease a baking dish or muffin tin.
6. Punch down the dough and divide it into 12–16 equal portions. Shape each portion into a ball and place them in the prepared dish.
7. Cover and let rise again for 30 minutes.
8. Brush the tops of the rolls with egg wash and bake for 20–25 minutes, or until golden brown.
9. Let the rolls cool slightly before serving.

Pumpkin and Sage Dinner Rolls offer a delicious, seasonal twist on classic dinner rolls. The subtle sweetness of pumpkin combined with the fragrant sage makes these rolls an excellent choice for autumnal feasts, pairing beautifully with roasts, soups, or savory spreads.

Note: More recipes​ are coming soon!