Bread Recipes
Everyday breads—loaves, rolls, buns & flatbreads—with foolproof rises, shaping cues, and storage tips for bakery-level bakes.
These Almond Cream Brioche Buns Taste Better Than a French Bakery
cozycookingchris
Almond Cream Brioche Rolls That Taste Like Croissants
Figs & Olives adapted by JojoM
Soft and Buttery Filipino Spanish Bread Rolls
Chef RV Manabat adapted by JojoM
Corned Beef Pandesal — Pillowy Filipino Breakfast Buns
Wen Suzuki (whisk.taste.bites) adapted by JojoM
Fluffiest No-Oven Pita Bread Ever—Soft, Puffy & Foolproof!
Sivan’s Kitchen (adapted by JojoM)
The Lazy Baker’s Pain Suisse – Custard & Chocolate Brioche That Beats the Croissant Queue
Inspired by CozyCookingChris
This Parisian Cramique is So Soft, My Friend’s Culinary Snob Son Gave it 10/10
Inspired by CozyCookingChris
Swedish Cardamom Almond Cream Buns (Dreamy Fika Treat)
Baptiste Fache adapted by JojoM
Ultra-Soft Panettone with Honey, Orange & Fruit
candystore (emprendereposteriade0) adapted by JojoM
Vegan Swedish Kanelbullar — Ultra-Soft Cinnamon Buns
Michelle (plantsbymichelle) adapted by JojoM
Intro
Welcome to our Bread collection—pillowy rolls, enriched buns, crusty loaves, and soft flatbreads you can master at home. From showpiece babka to weeknight pita and dinner rolls, these recipes focus on clear timings, shaping cues, and reliable rises so you can bake with confidence. Expect options for stand mixers or by hand, guidance on cold fermentation for flavour, and practical storage tricks to keep crumbs soft and crusts crisp. Use Quick Picks to jump in, then scan Make-Ahead & Storage and Compare Popular Options to plan by time, skill, and how well each bake holds.
Quick Picks
- Swirled showstopper: Almond Chocolate Babka with Orange Syrup
- Everyday essential: Fluffiest No-Oven Pita Bread Ever—Soft, Puffy & Foolproof!
- Holiday hero: Foolproof Honey Dinner Rolls
- Filled favourite: Corned Beef Pandesal — Pillowy Filipino Breakfast Buns
- Café classic: Irresistibly Buttery Swedish Cardamom Buns (Kardemummabullar)
Make-Ahead & Storage
| Item | Fridge | Freezer | Reheat/Serve Tips |
|---|---|---|---|
| Almond Chocolate Babka | 12–18 h cold proof (dough) | 1–2 months (baked/sliced) | Warm 5–8 min at 160–170 °C; glaze while warm for shine. |
| No-Oven Pita Bread | 24 h (dough) | 2 months (baked) | Reheat 2–3 min at 200 °C or over flame for puff. |
| Foolproof Honey Dinner Rolls | 24 h (shaped) | 2 months (baked) | Brush with butter; warm 6–8 min at 170 °C. |
| Corned Beef Pandesal | 12–18 h (dough) | 2 months (baked) | Rewarm 5–6 min at 170 °C; serve with butter or cheese. |
| Cardamom Buns | 12–18 h (dough) | 1–2 months (baked) | Syrup while hot for gloss; revive 4–5 min at 170 °C. |
| Ultra-Soft Panettone | Prefer long cold rise | 2 months (sliced) | Lightly warm before serving to refresh crumb. |
Compare Popular Options
| Dish/Item | Time | Skill | Make-ahead | Best with / Notes |
|---|---|---|---|---|
| No-Oven Pita | 35–40 min | Easy | ★★★★★ | Quick flatbread; perfect for dips and wraps. |
| Honey Dinner Rolls | 2–2.5 h (incl. proof) | Easy | ★★★★★ | Crowd-pleaser; bake-ahead and rewarm. |
| Cardamom Buns | 2.5–3 h | Intermediate | ★★★★☆ | Aromatic fika treat; syrup finish for shine. |
| Almond Chocolate Babka | 3 h (incl. proof) | Intermediate | ★★★★☆ | Swirled loaf; citrus syrup keeps crumb soft. |
| Corned Beef Pandesal | 2–2.5 h | Easy | ★★★★☆ | Savoury Filipino rolls; breakfast-ready. |
| Panettone (Ultra-Soft) | 6–24 h | Advanced | ★★★☆☆ | Festive showstopper; patient proofing pays off. |
Techniques That Matter
- Temperature = timing: Dough rises by feel; 24–26 °C dough temps give predictable proofs.
- Windowpane test: Knead until a thin, stretchy film forms—signals proper gluten development.
- Tension when shaping: Create a taut surface on rolls/loaves for taller oven spring.
- Steam for crust: Bake on a hot stone/tray; add steam in the first 10 minutes for a glossy crust.
- Cold fermentation: An overnight chill deepens flavour and simplifies scheduling.
- Syrup & fat finishes: Brush buns with sugar syrup or melted butter for softness and shine.
Common Mistakes & Fixes
- Dense crumb → Under-proofed; give dough more time or warm environment (but not hot).
- Flat loaves → Weak shaping; tighten surface tension and use a supportive tin or banneton.
- Dry buns → Over-baked; pull at golden brown and 92–95 °C internal for enriched doughs.
- Pale crust → Oven not preheated/low steam; bake hotter for first 10 minutes.
- Tough pita → Overworked/overcooked; rest dough well and cook fast on high heat.
Serving Ideas / Planner’s Notes
- Portions: 1 roll or 1–2 slices per person as a side; 2–3 pitas to make mains.
- Balance: pair rich breads with fresh salads or tangy dips (tzatziki, tomato–olive relish).
- Brunch board: mix one sweet (cardamom bun) and one savoury (pandesal) with fruit and cheese.
- Make it giftable: wrap babka or rolls tightly; include a small reheating card.
- Zero waste: cube day-old bread for croutons or blitz into breadcrumbs for cutlets.
Featured Links
Keep baking momentum with café bakes like These Almond Cream Brioche Buns Taste Better Than a French Bakery, nostalgic treats Soft and Buttery Filipino Spanish Bread Rolls, and a cosy tray of Golden Corn Muffins (With Pancake Hack!).