25+ Authentic Old-Fashioned Yeast Bread Recipes for Every Baker

Baking bread is one of the oldest culinary arts known to humanity, and nothing quite compares to the aroma of freshly baked bread wafting through your kitchen.

Old-fashioned yeast bread recipes not only evoke nostalgia but also bring a sense of warmth and comfort to any meal.

The beauty of yeast bread lies in its versatility, allowing you to create everything from soft, fluffy loaves to hearty, rustic varieties.

In this article, we’ll explore over 25 delightful yeast bread recipes that celebrate traditional methods and ingredients, helping you to connect with your culinary roots.

Whether you’re an experienced baker or just starting out, these recipes will inspire you to roll up your sleeves and bring the joy of homemade bread into your home.

25+ Authentic Old-Fashioned Yeast Bread Recipes for Every Baker

Exploring old-fashioned yeast bread recipes allows you to appreciate the art and science of bread-making.

Each loaf tells a story, connecting us to generations of bakers who have passed down their secrets and techniques.

From sourdough to brioche, these recipes offer a variety of flavors and textures, ensuring there’s something for everyone.

As you embark on this baking journey, remember that the process is just as important as the end result.

Enjoy the kneading, the rising, and the delightful aroma of your creations as they fill your home with warmth and love.

Classic White Bread

Classic White Bread is a staple in many households, known for its soft texture and mild flavor. This traditional recipe uses simple ingredients, making it perfect for beginner bakers. The result is a versatile loaf that’s ideal for sandwiches, toast, or just enjoying fresh from the oven with a smear of butter.

Ingredients:

• 1 cup warm water (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1 tbsp sugar
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 3 cups all-purpose flour

Instructions:

1. In a large bowl, dissolve the sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2. Mix salt and butter into the yeast mixture. Add the flour one cup at a time, mixing after each addition.
3. Knead dough on a lightly floured surface until smooth, about 7 minutes.
4. Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
5. Punch dough down. Knead for a few minutes and form into a loaf. Place in a greased 9×5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above the pan.
6. Preheat oven to 350°F (175°C). Bake for 30 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
7. Remove from oven and cool on a wire rack.

Classic White Bread is a testament to the simplicity and beauty of traditional baking. This loaf offers a nostalgic taste of home and is perfect for any occasion. Whether you’re making sandwiches for lunch or enjoying a slice with dinner, this bread is sure to become a family favorite.

Rustic Sourdough Bread

Rustic Sourdough Bread has a tangy flavor and chewy texture that sets it apart from other breads. This old-fashioned recipe relies on a sourdough starter, which adds depth and complexity to the loaf. Patience is key, as the fermentation process takes time but rewards you with a deliciously unique bread.

Ingredients:

• 1 cup active sourdough starter
• 1 ½ cups warm water
• 1 tbsp honey
• 2 ½ tsp salt
• 5 cups bread flour

Instructions:

1. In a large mixing bowl, combine the sourdough starter, warm water, and honey. Stir to combine.
2. Add the bread flour and salt to the mixture. Mix until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise at room temperature for 4-6 hours, or until doubled in size.
5. Punch down the dough and shape it into a round or oval loaf. Place the loaf on a parchment-lined baking sheet or in a floured proofing basket. Cover and let rise for another 2-3 hours.
6. Preheat the oven to 450°F (230°C). If using a Dutch oven, place it in the oven to preheat as well.
7. Score the top of the loaf with a sharp knife. Transfer the loaf to the preheated Dutch oven or directly into the oven on a baking sheet.
8. Bake for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
9. Remove from oven and cool on a wire rack.

Rustic Sourdough Bread is a delightful blend of tangy flavor and hearty texture. The process of making sourdough bread is a rewarding experience that connects you to the ancient traditions of bread baking. This loaf is perfect for everything from sandwiches to soups, offering a taste that is truly timeless.

Whole Wheat Honey Bread

Whole Wheat Honey Bread combines the nutty flavor of whole wheat with the natural sweetness of honey. This old-fashioned recipe is not only delicious but also packed with nutrients. The wholesome ingredients make it a healthy choice for your daily bread, ideal for breakfast toast or wholesome sandwiches.

Ingredients:

• 1 ¼ cups warm water (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1/4 cup honey
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 3 cups whole wheat flour

Instructions:

1. In a large bowl, dissolve the honey in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2. Mix butter and salt into the yeast mixture. Add the whole wheat flour one cup at a time, mixing after each addition.
3. Knead dough on a lightly floured surface until smooth, about 7-8 minutes.
4. Place dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
5. Punch dough down. Knead for a few minutes and form into a loaf. Place in a greased 9×5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above the pan.
6. Preheat oven to 350°F (175°C). Bake for 30-35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
7. Remove from oven and cool on a wire rack.

Whole Wheat Honey Bread is a deliciously healthy option for those looking to incorporate more whole grains into their diet. The natural sweetness of honey complements the hearty whole wheat, making each slice a delight. This bread is perfect for any meal and provides a wholesome, satisfying experience with every bite.

Old-Fashioned Oatmeal Bread

Old-Fashioned Oatmeal Bread is a hearty and wholesome bread that combines the nutty flavor of oats with the richness of molasses. This traditional recipe creates a soft, slightly sweet loaf that is perfect for breakfast toast, sandwiches, or simply enjoying with a pat of butter.

Ingredients:

• 1 cup rolled oats
• 2 cups boiling water
• 2 tbsp unsalted butter
• 2 ¼ tsp active dry yeast
• 1/4 cup warm water (110°F/45°C)
• 1/4 cup molasses
• 1 tbsp honey
• 2 tsp salt
• 4 cups all-purpose flour

Instructions:

1. In a large bowl, combine the oats and boiling water. Add the butter and stir until melted. Let the mixture cool to lukewarm.
2. In a small bowl, dissolve the yeast in warm water. Let it stand until creamy, about 5 minutes.
3. Stir the molasses, honey, and salt into the oat mixture. Add the yeast mixture and mix well.
4. Gradually stir in the flour, one cup at a time, until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
6. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
7. Punch down the dough and divide it into two equal pieces. Shape each piece into a loaf and place in two greased 9×5 inch loaf pans. Cover and let rise until doubled, about 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake the loaves for 35-40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
9. Remove from the pans and cool on a wire rack.

Old-Fashioned Oatmeal Bread is a comforting and nutritious choice for any meal. The oats and molasses give the bread a rich flavor and a moist, tender crumb. This loaf is perfect for those who appreciate the rustic, hearty taste of traditional homemade bread.

Potato Bread

Potato Bread is a soft and fluffy bread with a unique texture and flavor, thanks to the addition of mashed potatoes. This old-fashioned recipe is perfect for sandwiches, toast, or just enjoying on its own. The potatoes help keep the bread moist, making it a favorite for many.

Ingredients:

• 1 cup mashed potatoes
• 1 ½ cups warm water (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 2 tbsp sugar
• 2 tbsp unsalted butter, melted
• 2 tsp salt
• 5 cups all-purpose flour

Instructions:

1. In a large bowl, combine the warm water, yeast, and sugar. Let it stand until foamy, about 5 minutes.
2. Stir in the mashed potatoes, melted butter, and salt.
3. Gradually add the flour, one cup at a time, mixing well after each addition. The dough should be soft but not sticky.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
6. Punch down the dough and shape it into two loaves. Place the loaves in two greased 9×5 inch loaf pans. Cover and let rise until doubled, about 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake the loaves for 35-40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.
8. Remove from the pans and cool on a wire rack.

Potato Bread is a delightful and versatile bread that combines the lightness of traditional white bread with the added moisture and flavor of potatoes. This old-fashioned recipe yields a soft, fluffy loaf that is sure to become a favorite in your household.

Rye Bread

Rye Bread is a robust and flavorful bread that has been a staple in many cultures for centuries. This old-fashioned recipe produces a dense, slightly chewy loaf with a distinctive taste. Perfect for sandwiches, especially those with hearty fillings, or as an accompaniment to soups and stews.

Ingredients:

• 1 ½ cups warm water (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1 tbsp sugar
• 1 ½ cups rye flour
• 2 ½ cups bread flour
• 2 tbsp caraway seeds (optional)
• 2 tsp salt
• 2 tbsp unsalted butter, melted
• 1 tbsp molasses

Instructions:

1. In a large bowl, combine the warm water, yeast, and sugar. Let it stand until foamy, about 5 minutes.
2. Stir in the melted butter and molasses.
3. Add the rye flour, 2 cups of bread flour, caraway seeds, and salt. Mix until a dough forms.
4. Turn the dough out onto a lightly floured surface and knead, gradually adding the remaining ½ cup of bread flour as needed, until the dough is smooth and elastic, about 10 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
6. Punch down the dough and shape it into a round or oval loaf. Place the loaf on a parchment-lined baking sheet. Cover and let rise until doubled, about 30 minutes.
7. Preheat the oven to 375°F (190°C). Bake the loaf for 35-40 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.

Rye Bread is a hearty and flavorful option that brings a taste of tradition to your table. The unique flavor and texture make it a standout choice for a variety of meals. This bread is perfect for those who appreciate the robust, earthy taste of rye and the satisfying chewiness of a well-made loaf.

Buttermilk Bread

Buttermilk Bread is a classic, old-fashioned loaf that boasts a tender crumb and a subtle tangy flavor from the buttermilk. This bread is incredibly versatile, making it perfect for everything from sandwiches to French toast. The recipe is simple, yet yields a rich, flavorful loaf that feels like a warm hug from the past.

Ingredients:

• 1 cup warm buttermilk (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 2 tbsp sugar
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 3 cups all-purpose flour

Instructions:

1. In a large bowl, combine the warm buttermilk and sugar. Stir in the yeast and let it sit until foamy, about 5 minutes.
2. Add the melted butter and salt to the yeast mixture.
3. Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
7. Preheat the oven to 375°F (190°C). 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.

Buttermilk Bread is a delightful blend of rich flavor and tender texture. The subtle tang from the buttermilk sets this loaf apart, making it a favorite for those who enjoy a hint of complexity in their bread. This recipe is perfect for both special occasions and everyday meals, bringing a touch of homestyle goodness to your table.

Cinnamon Raisin Bread

Cinnamon Raisin Bread is a sweet and aromatic loaf that’s perfect for breakfast or a cozy snack. This old-fashioned recipe fills your home with the delightful scent of cinnamon and delivers a loaf packed with plump raisins and a swirl of cinnamon sugar. It’s a comforting treat that’s perfect toasted with a bit of butter.

Ingredients:

• 1 cup warm milk (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1/4 cup sugar
• 2 tbsp unsalted butter, melted
• 1 tsp salt
• 3 ½ cups all-purpose flour
• 1 cup raisins
• 1/4 cup sugar
• 2 tsp ground cinnamon

Instructions:

1. In a large bowl, combine the warm milk and 1/4 cup sugar. Stir in the yeast and let it sit until foamy, about 5 minutes.
2. Add the melted butter and salt to the yeast mixture.
3. Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Knead in the raisins until evenly distributed.
5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
6. Punch down the dough and roll it out into a rectangle. Sprinkle the surface with the remaining 1/4 cup sugar mixed with the ground cinnamon.
7. Roll up the dough tightly and place it in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
9. Remove from the oven and cool on a wire rack.

Cinnamon Raisin Bread is a delightful and nostalgic treat that brings the warmth and comfort of home-baked goodness to your kitchen. The sweet raisins and aromatic cinnamon make every slice a pleasure, perfect for a morning toast or an afternoon snack. This bread is sure to become a family favorite.

Anadama Bread

Anadama Bread is a traditional New England bread with a rich history and a distinctive flavor. Made with cornmeal and molasses, this old-fashioned recipe produces a hearty loaf with a slightly sweet, robust taste. It’s perfect for sandwiches, toast, or enjoying with a bowl of soup.

Ingredients:

• 1 cup water
• 1/4 cup cornmeal
• 2 tbsp unsalted butter
• 1/4 cup molasses
• 1/2 cup warm water (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1 tsp salt
• 3 ½ cups bread flour

Instructions:

1. In a saucepan, bring 1 cup of water to a boil. Gradually add the cornmeal, stirring constantly until thickened, about 5 minutes. Remove from heat and stir in the butter and molasses. Let cool to lukewarm.
2. In a large bowl, dissolve the yeast in 1/2 cup warm water. Let it stand until foamy, about 5 minutes.
3. Add the cornmeal mixture and salt to the yeast mixture.
4. Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
6. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
7. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
9. Remove from the oven and cool on a wire rack.

Anadama Bread is a flavorful and hearty loaf that reflects the rich culinary traditions of New England. The combination of cornmeal and molasses gives this bread its unique taste and texture, making it a perfect choice for those who appreciate robust, old-fashioned flavors. Enjoy it with butter, as a sandwich base, or alongside your favorite hearty soup.

Sourdough Bread

Sourdough Bread is a classic and timeless loaf known for its tangy flavor and chewy texture. This old-fashioned recipe relies on a natural fermentation process using a sourdough starter, which not only enhances the flavor but also contributes to the bread’s distinctive crust. Making sourdough bread is a rewarding experience that brings a piece of traditional baking into your kitchen.

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups warm water (110°F/45°C)
• 2 tsp salt
• 4 cups all-purpose flour

Instructions:

1. In a large bowl, mix the sourdough starter and warm water until well combined.
2. Add the salt and gradually stir in the flour, one cup at a time, until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
4. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let it rise in a warm place for 4-6 hours, or until doubled in size.
5. Punch down the dough and shape it into a round loaf. Place it on a parchment-lined baking sheet. Cover with a damp cloth and let rise for another 2-3 hours.
6. Preheat the oven to 450°F (230°C). Place a baking stone or an inverted baking sheet in the oven to heat.
7. Slash the top of the loaf with a sharp knife and carefully transfer it to the hot baking stone. Bake for 30-35 minutes, or until the crust is deep golden brown and the loaf sounds hollow when tapped.
8. Remove from the oven and cool on a wire rack.

Sourdough Bread is a delightful blend of tangy flavors and chewy texture, making it a favorite for many bread enthusiasts. The natural fermentation process not only enhances the taste but also makes the bread easier to digest. This old-fashioned recipe is perfect for those who appreciate the art of traditional bread-making.

Honey Whole Wheat Bread

Honey Whole Wheat Bread is a wholesome and nutritious loaf that combines the natural sweetness of honey with the hearty flavor of whole wheat. This old-fashioned recipe produces a dense, yet tender bread that is perfect for sandwiches, toast, or enjoying with a spread of butter.

Ingredients:

• 1 1/4 cups warm water (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1/4 cup honey
• 3 cups whole wheat flour
• 1/4 cup vegetable oil
• 1 1/2 tsp salt

Instructions:

1. In a large bowl, combine the warm water and honey. Stir in the yeast and let it sit until foamy, about 5 minutes.
2. Add the vegetable oil and salt to the yeast mixture.
3. Gradually add the whole wheat flour, one cup at a time, mixing well after each addition until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
7. Preheat the oven to 375°F (190°C). 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.

Honey Whole Wheat Bread is a delicious and healthy option for those who love the taste of homemade bread. The honey adds a touch of sweetness that perfectly complements the nutty flavor of the whole wheat. This bread is ideal for a nutritious breakfast or a hearty sandwich.

Milk Bread

Milk Bread, also known as Hokkaido Milk Bread, is a soft and fluffy loaf with a slightly sweet flavor. This old-fashioned recipe is beloved for its tender crumb and delicate taste, making it perfect for toast, sandwiches, or even just eating plain. The use of milk and butter gives this bread its characteristic richness and softness.

Ingredients:

• 1 cup warm milk (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1/4 cup sugar
• 1/4 cup unsalted butter, melted
• 1 tsp salt
• 3 1/2 cups bread flour

Instructions:

1. In a large bowl, combine the warm milk and sugar. Stir in the yeast and let it sit until foamy, about 5 minutes.
2. Add the melted butter and salt to the yeast mixture.
3. Gradually add the bread flour, one cup at a time, mixing well after each addition until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
7. Preheat the oven to 350°F (175°C). 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.

Milk Bread is a wonderfully soft and slightly sweet loaf that melts in your mouth. Its rich, buttery flavor and tender texture make it a favorite for all ages. This old-fashioned recipe brings the taste of traditional milk bread to your home, perfect for a variety of uses from breakfast to dinner.

Potato Bread

Potato Bread is a delightful old-fashioned loaf that incorporates mashed potatoes into the dough, resulting in a moist and tender crumb. This unique ingredient adds flavor and keeps the bread fresh for days, making it a favorite among home bakers. It’s perfect for sandwiches, toasting, or simply enjoying with butter.

Ingredients:

• 1 cup mashed potatoes (cooled)
• 1 cup warm water (110°F/45°C)
• 2 ¼ tsp active dry yeast
• 2 tbsp sugar
• 1/4 cup unsalted butter, melted
• 1 tsp salt
• 3-4 cups all-purpose flour

Instructions:

1. In a large bowl, combine the warm water and sugar. Stir in the yeast and let it sit until foamy, about 5 minutes.
2. Add the cooled mashed potatoes, melted butter, and salt to the yeast mixture.
3. Gradually add the flour, one cup at a time, mixing well after each addition until a soft dough forms.
4. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
6. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
7. Preheat the oven to 375°F (190°C). 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.

Potato Bread is a comforting and versatile loaf that stands out for its moist texture and rich flavor. The use of mashed potatoes not only enhances the taste but also extends the bread’s shelf life, making it a practical choice for busy families. Whether used for sandwiches or served alongside a hearty soup, this old-fashioned bread will surely become a cherished staple in your home.

Brioche

Brioche is a rich, buttery bread that originated in France and is characterized by its soft, tender crumb and slightly sweet flavor. This old-fashioned recipe is perfect for breakfast or dessert and can be used in a variety of dishes, from French toast to decadent bread pudding. Its luxurious texture and flavor make it a favorite for special occasions.

Ingredients:

• 1/2 cup whole milk (warm, about 110°F/45°C)
• 2 ¼ tsp active dry yeast
• 1/4 cup sugar
• 3 large eggs
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 3 1/2 cups all-purpose flour

Instructions:

1. In a small bowl, combine warm milk and sugar. Stir in the yeast and let it sit until foamy, about 5 minutes.
2. In a large mixing bowl, beat the eggs and salt together. Add the yeast mixture and mix well.
3. Gradually add the flour, mixing until the dough begins to come together.
4. Slowly add the softened butter, mixing until the dough is smooth and elastic, about 10 minutes.
5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise until doubled in size, about 1-2 hours.
6. Punch down the dough and turn it out onto a floured surface. Divide it into two equal parts, shaping each into a loaf.
7. Place the loaves in greased 9×5 inch loaf pans. Cover and let rise until doubled, about 30-45 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and the loaves sound hollow when tapped.
9. Remove from the oven and cool on a wire rack.

Brioche is the epitome of indulgent, homemade bread that elevates any meal. Its buttery, soft texture and rich flavor make it perfect for both sweet and savory dishes. Whether enjoyed as a simple slice with butter or transformed into a luxurious French toast, this old-fashioned brioche recipe will impress family and friends alike.

Oatmeal Bread

Oatmeal Bread is a wholesome and hearty loaf that incorporates oats into the dough, providing a nutty flavor and added nutritional benefits. This old-fashioned recipe results in a soft, chewy bread that’s perfect for sandwiches, toast, or simply enjoying with a pat of butter. It’s an excellent choice for those looking for a nutritious and filling bread option.

Ingredients:

• 1 cup rolled oats
• 1 1/2 cups boiling water
• 1/4 cup honey
• 1/4 cup unsalted butter, softened
• 2 ¼ tsp active dry yeast
• 1 tsp salt
• 3 ½ cups all-purpose flour

Instructions:

1. In a bowl, combine the rolled oats and boiling water. Let them sit for about 30 minutes until softened.
2. Stir in the honey and softened butter until well combined.
3. In a large bowl, dissolve the yeast in 1/4 cup warm water. Let it sit until foamy, about 5 minutes.
4. Add the oat mixture to the yeast, along with the salt. Gradually stir in the flour, one cup at a time, until a soft dough forms.
5. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
6. Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise until doubled in volume, about 1 hour.
7. Punch down the dough and shape it into a loaf. Place it in a greased 9×5 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
8. Preheat the oven to 375°F (190°C). Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
9. Remove from the oven and cool on a wire rack.

Oatmeal Bread is a nutritious and satisfying loaf that brings the wholesome goodness of oats into every bite. Its chewy texture and nutty flavor make it a favorite for sandwiches or as a side to soups and stews. This old-fashioned recipe is not just delicious but also a great way to incorporate more whole grains into your diet, making it a staple in any health-conscious kitchen.

Note: More recipes are coming soon!