Our Best Bread Recipes (2024)

FAQs

What is the most delicious bread in the world? ›

Let the Dough Rest

It needs to sit for anywhere from 8-18 hours. I always just mix up the dough the day before, but technically you could do it early in the morning and have it for dinner as well. Just know the longer it sits, the better the texture will be so I recommend at least 12 hours.

The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature. As the proofing temperature increases, the total fermentation time will decrease.

The type of top-selling bread in each market varies from country to country. In the US, it tends to be whole-wheat or multigrain bread, closely followed by white bread.

A general rule of thumb when bread baking is to keep your yeast, salt and sugar separate from each other when adding to your mixing bowl. The sugar and salt can both kill the yeast which will reduce the effectiveness of the yeast if they come into contact at the early stages of bread baking.

Processing: The bread-making process used by large-scale commercial bakeries is often different than the process used by small artisanal bakeries. This can affect the flavor and texture of the bread. Ingredients: Grocery store bread may contain lower-quality ingredients or fillers that can affect the taste.

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

Can I leave my bread to rise overnight? Yes, you can let your bread rise overnight in the fridge. Keep in mind, though, you'll want the dough to come back up to room temperature before baking.

Why do you let homemade bread rise twice? ›

According to most baking resources, in order to get the best texture and flavor that is typical of leavened bread, dough should be given a second rise before baking. A second rise allows yeast more time to work, which changes the actual fibers within the dough.

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow. Invert the baked loaves onto a wire cooling rack.

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

German bread is unlike any other bread known to Europe. It is dark, chewy and dense, composed mainly of whole grains, such as rye, spelt, and millet. Wheat is taking a back-seat compared to other countries, where it is the dominant grain, resulting in lighter, whiter and starchier (and less healthy) bread types.