Homemade Breads: {Both Oven Baked & Machine}

Freshly baked bread, still warm from the oven, sliced thick, slathered with real butter and topped with some homemade strawberry jam or slices of thick cheese, delicious! Baking bread is not only heavenly, it’s a substantial treat made with wholesome ingredients and no added preservatives. Who knew something so simple and basic as this could have so much goodness to offer!

This Recipe Hit List is a collection of recipes that I’ve handpicked from around the net, you’ll find lots of varieties to choose from: White, Oat, Rye, Whole Wheat and more (including a large list of bread machine recipes towards the bottom of the page). I also added a vintage picture tutorial showing how to shape loaves and a vintage recipe (just over 50 years old). Lots here to check out, enjoy!



  1. Sandwich: Yields 1 loaf and features a creamy-white interior, golden crust and soft, sliceable texture. Made with all-purpose flour, milk, hot water, melted butter (or margarine or vegetable oil), sugar, salt, active dry yeast. Can substitute with whole wheat flour. From King Arthur Flour.
  2. Decadent Sweet Milk: Makes a soft, sweet loaf and can be oven baked or made in a bread machine. Ingredients: water, sweetened condensed milk, salt, butter, bread flour and yeast. From Frugal Dr. Mom.
  3. Deli-Style Rye: Makes 4 (1 lb) loaves. Ingredients: lukewarm water, yeast, salt, caraway seeds, rye flour, all-purpose flour, cornmeal and cornstarch. From Pete Bakes!
  4. Whole Wheat (Soaked): Soaking the dough first in lemon juice, vinegar, kefir or buttermilk helps break down the phytates and makes it more digestible (nice for those with gluten sensitivity). Ingredients include whole wheat flour, acid medium (kefir, buttermilk, whey, apple cider vinegar or lemon juice), water, oats, honey and coconut oil or butter (melted). From The Elliot Homestead.
  5. Leftover Oatmeal: Yields 1 loaf and made with active dry yeast, bread flour, toasted uncooked old fashioned rolled oats, Kosher salt, leftover (cooked) old fashioned rolled oats, water, agave syrup, olive oil, egg yolk. From Alton Brown at Food Network.
  6. Easy, No-Knead & Crusty: Yields 1 (1.5 pound) loaf. Uses the heat and humidity of a Dutch oven to achieve a perfect crispy crust. Ingredients: active dry yeast, warm water, all-purpose flour (or white, whole wheat or combination of the two), salt and cornmeal or wheat bran for dusting. From Mother Earth News.
  7. Whole Wheat & Beer: Advises that the darker the beer, the stronger the beer flavor will be. Ingredients: all-purpose flour, whole wheat flour, baking powder, salt, brown sugar and a can or bottle of beer (non-alcoholic works well too). From Nutmeg Notebook.
  8. Jamie Oliver’s Basic Recipe: Made with bread flour, tepid water, fresh yeast (or dried), sugar, fine sea salt and extra flour for dusting. From Jamie Oliver.
  9. Speedy No-Knead: Yields 1 large loaf. Made with bread flour, instant yeast, water, salt and oil as needed. From The New York Times.
  10. Cuban: Ingredients include all-purpose flour (or whole wheat), yeast, sugar, salt, hot water and sesame or poppy seeds (optional). From Fun Foods On A Budget.
  11. Gold Medal Classic: Ingredients include all-purpose flour, sugar, salt, shortening, regular or quick active dry yeast, water and butter or margarine. From Betty Crocker.
  12. Basic White: Made with sugar, water, active dry yeast, milk, butter or margarine, salt and flour. From Robin Hood.
  13. Easy & Crusty: Dough is left to rise overnight (12 to 18 hours) and bakes up with a nice crust. Includes a few flavor variations to try (cheddar, lemon & rosemary, cranberry, orange & almond). From Simply So Good.
  14. Salt-Rising: (or Pioneer) Country Magazine’s most requested recipe.

For Amish Friendship Bread, see this page.

Picnic Casserole Loaf


Sliced1 package active dry yeast
1/4 cup warm water (105°F to 115°F)
1 1/4 cups shredded sharp cheddar cheese
2 strips of bacon, cooked, cooled and crumbled
1/3 cup onion (finely chopped)
1/3 cup red bell pepper (chopped)
2 TBS granulated sugar
2 TBS dill seeds
1 tsp salt
3/4 cup warm milk (105°F to 115°F)
1 large egg (lightly beaten)
2 1/2 cups all-purpose flour
1 TBS butter (melted)


  • Dissolve yeast in the warm water and let stand for 10 minutes.
  • Mix together the cheese, crumbled bacon, onion, bell pepper, sugar, dill and salt until well blended.
  • When yeast is ready, warm the milk then add to chopped ingredients, stir then add the egg and then the yeast. Mix well.
  • Stir in the flour 1/2 cup at a time, a stiff dough should form.
  • Place dough in a large greased bowl, turn so both sides are coated. Cover with a damp cloth then let rise for about 1 1/2 hours (should double in size).
  • Punch down the dough then place in a greased round, 2-quart casserole. Cover with a damp cloth and let rise for another 60 minutes (should be doubled in size).
  • Bake for 45 minutes in a 350°F preheated oven, should be golden on top. Transfer dish to a wire rack and allow to cool for about 5 minutes or so before brushing the top with melted butter. Remove loaf from dish and allow to cool on rack before wrapping in plastic.


  • Bake the night before you plan on serving this, it’s better the next day!
  • The milk took about 30 seconds in the microwave to get to the right temperature, yours may heat differently so it’s best to use a thermometer if you have one.
  • You can serve wedges with butter but we find it’s moist enough without.

Machine: Including Rolls & Assorted Items

AssortedYou’ll find herbed, white and even foccacia, bagels, cinnamon rolls and monkey bread. Enjoy!

  1. Cheese & Onion: Made with water, oil, hot pepper sauce, white flour, whole wheat flour, salt, sugar, dried onion flakes, dried basil, cubed Cheddar cheese and bread machine yeast. From Robin Hood.
  2. Basic White: Made with water, butter or margarine, salt, dry milk powder, sugar, white flour and instant yeast. From The Cotton Cupcake Shoppe.
  3. Monkey Pull-Aparts: Promises to be a foolproof recipe, made with active dry yeast, bread flour, whole wheat flour, sugar, salt, butter, eggs, water. Glaze ingredients: butter, brown sugar and cinnamon. From Food.com.
  4. Caramelized Onion Foccacia: Made with water, olive oil, sugar, salt, flour, yeast, shredded mozzarella cheese, shredded Parmesan and topped with butter, onions and minced garlic. From A Recipe A Day.
  5. Raisin Bagel Bread: Dough is started in the bread machine then baked in the oven, this has a chewy, bagel-like texture that is ideal for toasting. Made with water, oil, sugar, salt, flour, yeast, cinnamon and raisins. From Cottager’s Wife.
  6. Cottage Cheese Dill: Makes 1 (2 lb) loaf, ingredients include water, low-fat cottage cheese, salt, sugar, shortening, all-purpose flour, snipped fresh dill and bread machine yeast. From Montcarte.
  7. Foolproof Portuguese White: Made with water, margarine, sugar, salt, white flour and bread machine yeast. From Mom Advice.
  8. Hearty Potato Garlic: Made with water, butter or margarine, white flour, instant potato flakes, salt, sugar, dried dill weed or chives (optional), crushed garlic and bread machine yeast. From Robin Hood.
  9. Zucchini: Made with eggs, oil, grated zucchini, sugar, flour, oats, corn meal, cinnamon, baking soda, baking powder and salt. Suitable for oven baking too. From Mommy’s Martini.
  10. Brioche With Yogurt: Made with beaten eggs, plain yogurt, milk, vanilla sugar (optional), sugar, flour, dry yeast and butter (optional). From Blessed Homemaker.
  11. Rosemary Cheddar: Ingredients include water, olive oil, mashed potato flakes, sugar, dried rosemary, salt, bread flour, active dry yeast and finely shredded Cheddar cheese. From Taste of Home.
  12. Italian Herb: Made with water, butter or margarine, bread flour, Parmesan cheese, dry milk, sugar, Italian seasoning blend, salt and yeast. From Secrets Of A Southern Kitchen.
  13. Cinnamon Rolls: Dough ingredients include warm milk, canola oil, egg whites, sugar, bread flour, white flour, salt, bread machine yeast. Filling: melted butter, brown sugar and cinnamon. Icing: milk, confectioners’ sugar, butter and vanilla. From Faithful Provisions.
  14. Super Sticky Cinnamon Buns: Dough is made with warm milk, eggs, margarine, bread flour, salt, white sugar and yeast. Cinnamon Mixture: brown sugar, ground cinnamon and softened butter. Frosting: cream cheese, butter, confectioners’ sugar, vanilla extract and salt. From Mama Jenn.
  15. Cinnabon Clone: Made with warm milk, eggs, melted margarine, bread flour, salt, white sugar, bread machine yeast, packed brown sugar, ground cinnamon, softened butter, softened cream cheese, butter, confectioners’ sugar, vanilla extract and salt. From SugarMama Baking Company.
  16. French Bread Loaf: Made with warm water, sugar, salt, canola oil, all-purpose flour, active dry yeast. This is started in the machine and finished in the oven. From The Modern Day Mom.
  17. Molasses Oat: Made with water, quick cooking rolled oats (not instant), fancy molasses, granulated sugar, unsalted butter, lightly beaten egg, salt, white bread flour, whole wheat flour and bread machine yeast. From Canadian Living.
  18. Rosemary Herbed: Promised to be like Macaroni Grill’s, ingredients include water, olive oil, flour, salt, sugar, Italian seasoning, rosemary, yeast and garnished with additional rosemary. Started in the machine and finished in the oven. From Anissa’s Kitchen.
  19. Pitas: Made with warm water, all-purpose flour, salt, vegetable oil, white sugar and active dry yeast. Started in the machine (can use a stand mixer instead) and baked in the oven. From Coleen’s Recipes.
  20. How To Make Rolls: Made with warm water, yeast, sugar, milk, soft butter, egg, flour and salt. These are started in the machine and baked in the oven. Yields 24. Rolls can be shaped then frozen to be baked later. From Note Cook.
  21. Whole Wheat (Simple): Made with milk, water, honey, active dry yeast, whole wheat flour, bread flour, salt and chunks of butter. From Simply Serina.
  22. Soft Pretzels: Made with water, flour, salt, egg, oil, lemon juice, sugar, white pepper and active dry yeast. Started in the machine and finished in the oven. From Frugal Upstate.
  23. Crusty Sourdough: Starter ingredients: yeast (bread machine or quick active dry), lukewarm water, flour, sugar. Bread: water, flour, sugar, salt and yeast. From Betty Crocker.
  24. Cinnamon Raisin: Made with water, butter or margarine, flour, sugar, salt, ground cinnamon, bread machine yeast and raisins. From Betty Crocker.
  25. Bagels: Started in the machine, shaped and transferred to a pot of boiling water then baked in the oven. Ingredients: warm water, salt, sugar, bread flour, active dry yeast, white sugar, cornmeal and egg white. From Life Blessons.

How To Shape Loaves: Rolled Dough Method

Step One
Step One

Step Two
Step Two
With rolling pin, roll dough out to uniform thickness, stretching by hand to form rectangle approximately 9″ x 12″. Make certain to break down all gas bubbles in the outer edge of the dough. From upper edge, roll dough toward you, jelly roll fashion, sealing dough with heel of hand after each roll of dough. (About four turns will bring you to last seal.) Be sure to seal final seam on bottom of loaf.

Step Three
Step Three

Step Four
Step Four
Seal ends of loaf by using the side of hand to get thin sealed strip. Fold sealed ends of loaf under, using fingers. Avoid tearing dough.

Step Five
Step Five

Step Six
Step Six
Place shaped loaf, with seam side down, in well greased bread pan (approx. 8″ x 5″ top inside measure). When bread has risen until doubled put pans in oven, leaving space around each pan so heat can circulate freely around pans.

Source: Robin Hood Breads & Rolls, 1961

Dough Ready To BakeInterested in trying a vintage recipe I have that’s just over 50 years old? Here’s the info:

Yield: 4 loaves


2 cups milk
2 cups water
2 pkg. active dry yeast OR 2 compressed yeast cakes
1 TBS salt
4 TBS sugar
4 TBS shortening or oil
About 12 cups sifted flour

*Note — You may make this white bread recipe with less yeast, if longer rising periods are allowed. Use 1 pkg. dry yeast or 1 yeast cake instead of 2.

Allow dough to rise for 3 hours and loaves for 2 hours.


  • Have all ingredients at warm room temperature.
  • Scald milk. Add boiling water. Measure 1 cup of liquid into small bowl. Allow to cool to luke warm (test on wrist for warmth). Add dry yeast and 2 teaspoons sugar and let stand 15 minutes. If compressed yeast is used crumble it into lukewarm water and blend. Let stand 15 minutes. Add remaining sugar and salt to remaining 3 cups of liquid. Mix. Let stand until lukewarm.
  • Add shortening and dissolved yeast to lukewarm liquid, then add half the sifted flour (6 cups) and mix with spoon. Add almost all the rest of the flour (about 5 1/2 cups) and mix with hand. Using one hand mix dough in bowl by using a rotary motion. At first dough will be sticky but by the end of about 5 minutes mixing it should be smooth and come away readily from inside of bowl. If it does not, add some of the reserved flour until it does come away from the bowl readily.
  • Turn out on greased board. Knead by folding dough over toward you. Then press down away from you with heel of hand. Give dough quarter turn, repeat until it’s smooth, elastic and doesn’t stick to board. (Takes 5 – 8 minutes).
  • Place dough in warm, lightly greased bowl, turning once to bring greased side up. Cover with lightweight damp cloth and let rise at warm room temperature 75° – 85° F. away from draughts for 2 hours or until double in bulk.
  • Punch down (thrust fist into dough to allow gas bubbles to escape). Turn out on lightly greased board. Cut into four even pieces. Form each into a ball. Cover and let rest 15 minutes. Grease loaf pans.
  • Shape balls of dough into loaves; first roll dough out to even thickness, using hands, pat and stretch it to form rectangle about 9 x 12 inches. Be sure no gas bubbles remain in edge of dough. From upper edge, roll dough towards you, sealing dough with heel of hand after each roll of dough. (It will take about four turns.) Seal well the final seam on bottom of loaf. Seal ends of loaf by using the side of the hand. Using fingers fold sealed ends of loaf under.
  • Place loaf, sealed edge down, in well greased bread pan. Cover. Let rise at warm room temperature 1 1/2 hours or until double in bulk. Bake at 400° F. about 55-60 minutes until brown. To test, tap loaf, tip gently out of pan and tap bottom. It should sound hollow. If not, bake a few more minutes.

*Loose page from an old cookbook (1960), “Very Good” written on top corner.

Related Posts


    • Katrina

    Since I have a gluten intolerance I am wondering if you have any good wheat free bread recipes?
    The ones I try to make from gluten free flour always come out too hard and if you buy one in the grocery store they are really hard and don’t taste very good. sigh

    Thanks, Katrina

      • Lisa

      Katrina, if you soak the flour like the recipe above #4 in the baked section that bread will not bother you and you can eat it without incident. My husband has Celiac and our Naturopath said that if you soak the flour or the actual wheat berries and they sprout it is no longer a grain but now a plant and therefore the phytic acid is broken down and digestible. The flour of course won’t sprout but if you don’t have a wheat grinder then soaking the flour is the same thing, it’s all breaking down the phytic acid which is what you want to do.

        • Britt

        That is incorrect. Gluten is a protein, and proteins are not broken down by water, so soaking the flour will have no protective effect. If you have gluten intolerance, the only solution is to completely AVOID wheat, barley, and rye. Even if you do not feel the usual discomfort associated with wheat, GI damage may still be occurring.

          • Kristin

          She isn’t saying to soak it in water. If you read the recipe it is soaking it in lemon juice, vinegar or other acids.

          • Sarah

          That’s correct, proteins aren’t broken down in water. That’s why the technique uses an acidic soak, not water. Lisa’s post is accurate.

      • Elena

      Hi, look i’m from Chile so I’m sorry if my english isn’t very good. My sister is celias (gluten intolerant) and when we were little i used to make a “bread” for her. I’ll post the recipe, it lasts about 3 days in good shape, but don’t put it in the fridge, it’ll turn hard, just put it in a plastic bag, zipploc i think the name is….

      2 cup corn flour (the white one)
      4 eggs (yeap, eggs)
      3 teaspoons baking powder
      1/2 cup of oil (it can be butter, olive oil or just plain cooking oil)
      salt (i don’t remember how much, i used to try the dough :D)

      beat the eggs until fluffy, ad the flour, salt, oil and baking powder and keep beating like 3 minutes. Put in an oven medium heat. It used to take about 30 minutes, but check

        • Elena

        Oh and that same base, 2 cups corn flour, etc less the salt, plus 1 cup sugar and some cocoa powder and you have some nice chocolate cake 😀 I hope it turns out ok

    • lynette

    is gluten-free flour not available in America? I also have a gluten intolerance, but have found that RYE bread is okay. Another pleasure is the Italian CIABATTA loaf. I don’t know how severe your intolerance is, but if i limit myself to two slices I can still have the pleasure of bread.

    Good luck!

    • kath

    Does anyone have a really successful Spelt bread recipe that can be made in a breadmaker?

      • Suzy

      1 cup warm water
      2 tablespoons olive oil
      2 tablespoons honey (I use Tupelo)
      3 cups spelt flour
      1 teaspoon sea salt
      2 tablespoons gluten (can leave out, but better with)
      2 tablespoons lecithin granules
      1.5 teaspoon active dry yeast

      Distribute gluten and lecithin evenly into spelt flour. Place ingredients into bread machine.

      I use basic loaf, light crust cycle.

    • Marianne

    Looking for a recipe for stuffing bread not bread to make stuffing but a homemade bread that resembles or tastes like stuffing to make turkey sandwiches on. Can you help?

      • Annemarie

      One thing I have done in the past – before I was diagnosed with Celiac was add onion soup mix to the bread. It gives the bread a nice oniony taste that resembles stove top stuffing.

      • Donna Hanger

      i would try adding a little rubbed sage to my bread. Measured out all of your flour in a bowl add your sage and let the flavor marry into your flour for several hours be for you make your bread. I would allow 1/4 teaspoon of sage for each cup of flour. I make a wonderful herb bread that is great with egg salad and soups and I would be more that willing to try this myself.

    • Glenda Adams

    Does anyone have sandwich bread recipe using rice flour? I have no bread machine so it would need to be handmade.

    • Dee Wilcox

    Have to try this…

    • Kara

    Which (if any) of these recipes make a good sub sandwich loaf like at a sandwich shop? I’m not experienced in making breads the old fashioned way. I have only made bread machine breads, but would love to find something that the bread machine can knead and then I can divide into small sub sandwich loaves that have the same weight and texture like you would find at a sandwich shop. The bread machine white bread recipe I use is just too dense and my kids tend to fill up on the bread and barely eat the meat, cheese and tomato. Thanks for your insights.

    • Carmen Russell

    I love baking breads so thanks for these new recipes.

    • wanda

    Can’t wait to make artisan bread with sun dried tomatoes and cheese.yum

    • Elise Vernier

    Does anyone have a recipe for making a good sourdough start??? Im looking for one that has a real sour flavor.

    • Ren'e

    I have been searching for an OLD recipe (from the seventies) for a sour dough bread that had to be fridged over night. I cannot find it. I believe it was a Betty Crocker recipe but not sure.

      • diane

      I used to have a recipe that was on the bag of Red Robin flour (for years in the 70’s) and have been looking for it for years. It was a bread recipe that was put in the fridge over night and baked in the morning. GREAT recipe. still looking!!!!

        • Dolores

        Hi everyone,.
        You can place any of your yeast doughs for rolls, bagels, waffles, etc in the refrigerator for the first rise. This helps to develop flavor, character and strength. You are simply retarding the rising process– the slower the rise, the flavorful the loaf.

        I make bread most every day, I could not maintain that lifestyle without the ability to refrigerate my dough when an emergency arises or when there are interruptions in my day. It is important that doughs do not over ferment. You’ll know by how sticky is becomes. The gluten strands have dissolved and the yeast has drowned in it’s waste– which is that alcohol smell that over proofed doughs give off.

      • Liz

      I have the Betty Crocker cookbook from the 60s and an updated edition from ’88. Neither has any sour dough recipe. I also checked my 60s edition of the Better Homes & Gardens cookbook, and none there either. However I did find one from a 1988 edition of “Best Recipes from America’s Kitchens” ( pg 81)

      Sour Dough Bread (No-Dissolve Method)

      1 3/4 c unsifted all purpose flour
      1 tbsp sugar
      1 tbsp salt
      1 pkg active dry yeast
      2 1/2 c warm water

      To make starter, combine flour, sugar, salt and yeast in a large bowl

      Gradually add warm water to dry ingredients and beat 2 minutes at medium speed with electric mixer, occasionally scraping the bowl

      Cover and let stand at room temperature for 4 days. Stir down daily.

      5-6 c unsifted all purpose flour
      3 tbsp sugar
      1 tsp salt
      1 pkg active dry yeast
      1 c milk
      2 tbsp margarine
      1 1/2c starter

      Combine 1 c flour, sugar, salt and undissolved yeast in a large bowl

      Combine milk and margarine in a saucepan

      Heat over low until liquid is warm (margarine does not need to melt)

      Add liquid gradually to dry ingredients, beat 2 minutes on medium with electric mixer, occasionally scrape sides

      Add 1/1/2 c starter and 1 c flour, or enough to make a thick batter

      Beat on high speed 2 minutes, occasionally scraping the side

      Stir in enough flour to make a soft dough

      Turn out onto lightly floured board

      Knead until smooth and elastic, about 8-10 minutes

      Place in greased bowl, turning to grease the top

      Cover, let rise in warm place, free from draft, until doubled in size (about 1 hour)

      Punch dough down; turn out onto lightly floured board; let rest for 15 minutes

      Divide dough in half. Shape each half into a loaf and place in greased 9x5x3 pan

      Cover, let rise in warm place, red from draft, until doubled in size (about 1 hour)

      Bake at 400 for about 30 minutes or until done.

      Remove and cool (makes 2 loaves)

      To Reuse Starter:
      Add 1 1/2 c lukewarm water, 3/4 c unsifted all purpose flour, and 1 1/2 tsp sugar to unused starter
      Beat for 1 minute at medium speed with electric mixer

      Cover and let stand until ready to make bread again. Stir down daily

    • Dianne

    I believe Emeril Lagasse has the best one…

    • Sheila Todd

    Does anyone know where I can still buy compressed yeast cakes without buying in bulk? In other words, 30r 4 cakes at a time only? I live in So. Calif. Thanks

    • Sheila Todd

    oops! I meant 3 or 4, not 30 regarding a So Calif. source for compressed yeast cakes

    • Sue

    Does any one have a recipe for “Annadamma” bread. Years ago my friend had a bread machine. I think it had some molasses in it, not sure. It had mildly sweet side. I would love to find this recipe. Thank you for your help!!

    • Betty

    I love my bread machine and the taste and smell of fresh bread just from the oven. I have a disability and it allows me to continue to enjoy baking bread and rolls. No kneading required. If you don’t have one, and are contemplating getting one, it has been a wonderful investment for me. It is one of the few purchases I have made that doesn’t just take up space on my kitchen counter.

      • Carolyn Duran

      Betty I too am disabled and would love to start making my own bread. What brand of bread machine do you have?

    • D. Smith

    I don’t have time to go through all the comments so this may have been answered already. If so, excuse the repeat! I do not even buy powdered milk (yuk) so in recipes calling for it, can I substitute real, whole, raw cow milk for that? Also, some of the recipes didn’t specify what kind of yeast, so if I’m using instant yeast will the amounts be about the same as most of the recipes for white breads or wheat breads?

    Thanks for any information you can provide.

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