Here’s a (mostly) alphabetical list of all the bread recipes on the site. I’ve included a short description of the bread and an idea of the relative difficulty in making the bread.
- Artisan Bread
- Ukrainian Babka
- Big Rye
- Brazilian Fruit Bread
- Brioche au Fromage
- Buttermilk Bread
- Challah from G. Greenstein
- Cupid’s Coffee Cake
- English Muffins
- Farm Style White
- Four Grain Bread
- French Baguettes
- Italian Boule
- Italian Herb
- Italian Walnut Bread
- Greek Whole Wheat
- Joneses 100% Whole Wheat
- Lady Redesdale’s Bread
- Oatmeal Raisin
- Pain sur Poolish
- Pane di Como
- Pogne de Romans
- Portuguese Corn Bread
- Pugliese Bread
- Light Seeded Rye
- Sfilatino a la Galli
- Sfilatino Modified
- Soft Rolls a la 1928
- Sour Rye
- Ukrainian Maky
- Wet Bread 85%
- Whole Grain Italian
— One of the classic breads breads of Italy. Not difficult to make and produces a great, chewy, crust.
— A special French bread. Uses two different doughs, one dark, one white, to make an interesting bread. the doughs aren’t difficult, but getting the thing put together can be a bit tricky.
— The basic rustic bread, principally from Italy. Not difficult and very good.
— An excellent basic babka.
— The famous Jewish round roll. There are several good recipes around; this one works well.
— Small Scottish breakfast rolls. Easy to make and delicious.
— Jewish onion rolls. One of my favorites. Easy to make. They freeze well, too.
— A project I undertook just to see if I could do it. You can scale it back to a manageable size and have a great rye bread.
— The 100% hydration Italian preferment.
— Delicious Easter bread from Brazil.
— Cheese brioche from France. Simple and easy.
— Very nice little bread, good for toast and sandwiches.
— Simply a great recipe for a classic Jewish festive bread. If you need a festive bread, look no further.
— Another excellent festive bread, this time from Greece. Different flavor.
— Very wet artisan bread from northern Italy. A bit tricky but not difficult. Fantastic flavor and texture, especially warm.
— Interesting sweet bread or cake. Eye-popping presentation with a taste to match.
— Good recipe for the popular breakfast roll. Makes good sandwiches, too.
— Fairly large recipe, but easy to make. Makes a great sandwich and toast bread. Freezes well, so make it in several smaller pans.
— Large flat bread, best served warm.
— For your inner-hippie. Lovely bread, easy to make.
— The quintessential bread of France brought to your kitchen.
— Large round Italian loaf, good for just about anything.
— Fragrant, tasty bread.
— I’ve read that Italian bakers love walnuts. I understand why after making this bread.
— A 100% whole wheat loaf from Greece. Easy to make.
— Another 100T% whole wheat loaf. Similar to the Greek loaf.
— Tasty and fragrant holiday bread. The dough is sticky and shaping the loaf is tricky, but the result is worth it.
— Super easy whole wheat bread. A good way for beginners or children to geet started baking bread.
— The teardrop Indian bread. Makes me wish I had a tandoor oven.
— Another fairly easy bread. good taste and texture.
— This might be called “bread.” Just a really good French bread that’s not difficult to make.
— The Italian answer to the French baguette. Which is better? Who cares; they’re both good.
— A flavorful, fragrant Italian loaf, this time with rosemary and olive oil.
— Small hard rolls made with French bread dough. This is one of the many breads you’ll be tempted to eat right out of the oven.
— Middle Eastern pocket bread. Easy to make, great as a project with kids. Watch the little loaves puff in the oven. These freeze well.
— My go-to bread for special occasions. This is a brioche-type bread.
— The French preferment.
— A good bread to go with (and sop up) soups and stews.
— Several friends have settled on this as their regular bread, and I agree with them. this may be the berst rustic bread going. Makes large, very dark loaves that last a long time.
— A nice rye, medium texture and flavor.
— A very wet baguette from northern Italy. If you can succeed with this you’ll have accomplished something special and baked some great bread.
— A more manageable version of the Galli loaf above.
— Classic and delicious soft roll recipe from a 1928 baking book. These can be shaped into just about any small roll shape. These are great right out of the oven.
— Not difficult, but takes several days to make the sour. Classic Jewish rye.
— This recipe takes a lot of the mystery out of sourdough. If you can follow these instructions, you’ll make a good sourdough loaf.
— The Greek Easter bread. Similar to brioche. Easy to make.
— Another sweet bread, this time with a poppy seed filling.
— A very wet, sometimes difficult bread, not really suited to the first-time baker.
— Another whole wheat bread, this time from Italy. Very good.