Welcome to a homegrown bread revolution! There’s something magical about baking bread at home – the warm yeasty aroma filling your kitchen, the golden crust crackling as it cools, and the first pillowy bite of a fresh loaf. In recent times, many of us have rediscovered the joys of homemade bread and backyard gardening, finding comfort and connection in these simple pleasures. Why not bring the two together? Even if you’re not actually harvesting wheat from your garden (though if you’re curious, our Wheat Gardening Guide can help you make that happen), you can still infuse your baking with a touch of homegrown inspiration.
I’m going to share with you five easy-to-follow, high-quality bread recipes perfect for beginners. Each recipe has a warm, homey touch and a sprinkle of garden inspiration – whether it’s a classic loaf for your homegrown tomato sandwiches or a zucchini bread reminiscent of summer harvests. So tie on your apron, preheat that oven, and let’s celebrate the joy of baking bread at home!
1. Classic Sandwich Bread
There’s nothing like a loaf of classic white sandwich bread to make a house feel like a home. This bread is soft, tender, and slices beautifully – ideal for everything from PB&J to grilled cheese. Baking it yourself not only gives a sense of accomplishment, but you also get that unbeatable fresh-bread aroma wafting through your kitchen. Even if you’re a beginner, don’t worry – this recipe is very forgiving and will walk you through each step. Homegrown tip: If you have a garden, think about all the delightful veggie sandwiches (hello, fresh cucumber and tomato!) you can make with your own homemade bread.
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Classic Sandwich Bread
This classic sandwich bread uses common pantry ingredients – flour, yeast, salt, a little sugar, and a bit of butter or oil for richness. Milk makes the loaf nice and soft, but water works in a pinch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2.5 to 3 hours (including rising)
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bakery
Ingredients
- 3 cups all-purpose flour (or bread flour)
- 2 tablespoons sugar (for a touch of sweetness and to feed the yeast)
- 1 ¼ teaspoons salt
- 1 cup milk (any kind: whole, 2%, or skim)
- ¼ cup warm water (plus a few extra tablespoons if needed)
- 2 ¼ teaspoons active dry yeast (1 packet)
- 4 tablespoons unsalted butter, melted (or ¼ cup vegetable oil)
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, a pinch of the sugar, and the yeast. Let it sit for about 5 minutes until it becomes foamy. (This means your yeast is alive and ready to go. If it doesn’t foam, your yeast might be old – try again with fresh yeast.)
- Make the dough: Add the milk, melted butter (or oil), remaining sugar, and salt to the bowl. Stir to combine. Gradually add the flour, one cup at a time, stirring with a wooden spoon (or using a stand mixer with dough hook) until a shaggy dough forms. If it’s very sticky, add a bit more flour; if it’s too dry, sprinkle in a little extra warm water. You’re aiming for a soft, slightly tacky dough.
- Knead: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes (or continue mixing in the stand mixer) until the dough is smooth and elastic. Beginner tip: Kneading by hand is like giving the dough a massage – fold it in half, push it away with the heel of your hand, then turn it and repeat. After a few minutes, the dough will become springy; if you poke it, it should slowly bounce back.
- First rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 2 hours, or until puffy and nearly doubled in size. (On a cold day, you can let it rise in a barely warm oven – simply preheat your oven for a minute, turn it off, and pop the bowl in.)
- Shape the loaf: Gently deflate the risen dough (just give it a soft punch to release excess gas) and turn it out onto a lightly oiled surface. Pat it into a rectangle roughly 8 inches on the long side. Roll the dough into a log (like a jelly roll), pinching the seam closed. Tuck the ends under to make a neat loaf shape.
- Second rise: Place the log of dough seam-side down into a greased 9×5-inch loaf pan. Cover it loosely and let it rise again for about 45-60 minutes. It’s ready when the dough has risen just above the rim of the pan. (If you gently poke it with a finger, the indentation should spring back slowly.)
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown. A good test for doneness is to tap the bottom of the loaf – it should sound hollow. (If you have a thermometer, the center of the bread should reach around 190°F.)
- Cool and enjoy: Turn the loaf out onto a wire rack and let it cool for at least 15-20 minutes before slicing (cooling helps the bread finish cooking and prevents it from squishing under your knife). Then slice it up and enjoy your fresh homemade bread!
Beginner Tips:
- Measuring Flour: For best results, measure your flour properly. Spoon and level it into your measuring cup rather than scooping (scooping can pack in too much flour, making your bread dense). If you plan to bake often, consider using a kitchen scale for accuracy.
- Yeast Happiness: Yeast is a living organism, and it loves warmth and a bit of food (sugar). Make sure your liquids are lukewarm (not hot) – around 105-110°F – to wake the yeast up gently without killing it. If your kitchen is chilly, let the dough rise somewhere cozy, like near a warm appliance.
- Storage: Keep your cooled loaf in a plastic bag or wrapped in foil at room temperature. It will stay soft and fresh for a few days. (Though with bread this good, it rarely lasts that long!)
2. Rustic Sourdough Bread
Sourdough bread has a special place in every baker’s heart. With its crackling crust, chewy interior, and subtle tangy flavor, it’s the kind of bread that makes even a simple slice of toast feel gourmet. The idea of sourdough might sound intimidating to beginners, but this rustic no-knead sourdough recipe is actually very easy and forgiving. Instead of using packaged yeast, sourdough relies on a natural starter – essentially a fermented mixture of flour and water that captures wild yeast. If you don’t have a starter yet, you can create one (it takes about a week of daily feeding), or ask a bread-baking friend to share. Once you have an active starter, you’re just a few simple steps away from an incredible loaf. And for a backyard twist: imagine that sourdough paired with a bowl of homemade soup, sprinkled with herbs from your garden – pure bliss!
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Rustic Sourdough Bread
This Rustic Sourdough Bread recipe is “no yeast added” – the sourdough starter does all the work. Just 4 basic ingredients: flour, water, salt, and starter. If you’re new to starter, check out a guide on making one. Once it’s ready, keep it in your fridge and “feed” it periodically, so you can bake sourdough anytime.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 12 to 16 hours (mostly inactive)
- Yield: 1 round loaf (about 10-12 slices) 1x
- Category: Bakery
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 3 ¾ cups bread flour (you can substitute all-purpose flour)
- 1 ¾ cups lukewarm water
- 1 tablespoon salt
- Optional: A teaspoon of honey or sugar (to help browning and give the yeast a bit more to munch on)
Instructions
- Mix the dough: In a large bowl, stir together the starter and water until the starter is mostly dissolved (it’s okay if it’s a bit lumpy). Add the flour (start with 3 ¾ cups) and salt. Mix with a sturdy spoon or your hands until it forms a shaggy, sticky dough. No need to knead – just make sure there are no dry patches of flour. If it feels very dry (little flour pockets remaining), add a splash of water; if it’s more like a batter than a dough, add a bit more flour.
- Rest and fold (gluten development): Cover the bowl with a damp towel or plastic wrap and let the dough rest for about 1 hour at room temperature. After 1 hour, do a quick stretch and fold: With damp hands, gently pull one side of the dough up and fold it over onto itself. Turn the bowl a quarter turn, and repeat (imagine folding the dough into an envelope shape). Do this a few times. This gentle folding helps strengthen the dough’s structure (taking the place of kneading).
- Bulk fermentation (first rise): Cover the bowl again and let the dough rise overnight at room temperature, or for about 8-12 hours. Sourdough is patient – a long slow rise helps develop flavor. By morning, the dough should be puffier, maybe doubled in size, with bubbles on the surface. (If your kitchen is very cool, it may take longer; in a very warm kitchen, it could be faster. It’s quite forgiving as long as it gets at least 8 hours.)
- Shape the loaf: Generously flour a clean surface and your hands. Gently turn the dough out of the bowl – it will be sticky and soft, that’s okay! Without punching it down too much, shape it into a ball (for a round loaf, also called a “boule”). One easy method: imagine the dough has four “sides” – pull each side up and into the center, like wrapping a package, then flip the dough over so the smooth side is on top. You’ll have a roughly round loaf. Let it rest seam-side down on the counter for 10-15 minutes.
- Final proof (second rise): Line a bowl with a clean, well-floured kitchen towel (or use a proofing basket if you have one). Gently lift your loaf and place it seam-side up in the bowl (so the smooth side is at the bottom). Cover and let it rise for about 2 hours at room temp. It might not double, but it should look a bit fuller and when poked, the dough should slowly spring back.
- Preheat the oven and pot: About 30 minutes before baking, preheat your oven to 450°F (230°C). If you have a Dutch oven or cast-iron pot with a lid, place it in the oven to preheat as well. (Preheating the pot helps give the bread a burst of steam and heat which makes the crust crusty.)
- Slash and bake: Carefully remove the hot Dutch oven from the oven (use thick oven mitts!). Gently flip your dough out of the bowl onto a piece of parchment paper – now the smooth side will be up. Using a sharp knife or bread lame, slash the top of the dough about ½ inch deep in an X or a few lines (this allows the bread to expand and gives that artisanal look). Lift the parchment with the dough and set it into the hot Dutch oven. Cover with the lid. Place it back in the oven and bake for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes until the crust is deep golden brown. The bread should sound hollow when tapped and the internal temp will be around 205-210°F.
- Cool: Remove the loaf from the pot and let it cool on a wire rack for at least an hour before slicing (sourdough’s texture and flavor actually improve as it cools – it’s worth the wait!). Then slice with a serrated knife and enjoy that gorgeous chewy crumb and tangy flavor.
Beginner Tips:
- On Sourdough Starter: If you don’t have a starter yet, you can start one with equal parts flour and water, fed daily. It takes about 5-7 days to get a bubbly, active starter. There are many online guides, and some bakers are happy to share a bit of theirs. Once you have it, it’s like a baking pet – keep it fed, and it lives indefinitely!
- Timing: This recipe is flexible on timing. If overnight works better for you in the fridge, you can let the first rise happen in the refrigerator for 24-48 hours instead (the flavor will get even better). When you’re ready to bake, take it out, shape, and continue. Cold dough is a bit easier to shape too.
- Dutch Oven Alternative: No Dutch oven? No problem. You can bake the bread on a preheated baking stone or sheet. To create steam (which helps that crust), place a shallow pan of hot water on the bottom rack of your oven, or spritz the oven walls with water right after putting the bread in. This mimics the steam effect that a Dutch oven provides.
3. Crusty French Bread
Crusty French bread – think baguettes or a beautiful bâtard – is the stuff of bakery dreams. But guess what? You can create that crackling crust and fluffy interior right in your home kitchen, even if you’re a novice baker. This easy French bread recipe uses just a few ingredients and a straightforward method. It’s a lean dough (meaning no milk or butter), which is what gives French bread its distinct crisp crust and soft, airy crumb. The trick to that Paris-worthy crust is steam during baking, but we’ll show you how to achieve that without fancy equipment. Whether you shape it into a traditional long baguette or a round country loaf, you’ll love tearing into this bread. Picture enjoying it in your backyard garden with some cheese, maybe a homegrown salad on the side – bliss! Let’s dive into bringing a bit of the French boulangerie to your kitchen.
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Crusty French Bread
Classic French bread is just flour, yeast, water, and salt – the sugar here is optional, but it can help jump-start the yeast. With so few ingredients, quality matters: a good flour and fresh yeast go a long way.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2.5 to 3 hours (including rising)
- Yield: 2 baguettes or 1 large loaf (about 12-14 slices total) 1x
- Category: Bakery
Ingredients
- 3 ½ cups all-purpose or bread flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ teaspoons salt
- 1 teaspoon sugar or honey (helps activate yeast and browning)
- 1 ¼ cups warm water (you may need an extra tablespoon or two)
Instructions
- Activate yeast: In a large bowl, combine the warm water, sugar (or honey), and yeast. Let it sit for 5-10 minutes until it’s foamy. (This is called proofing the yeast – it ensures the yeast is alive. The mixture should look creamy or bubbly on top.)
- Form the dough: Stir in 2 cups of the flour and the salt. Mix until a thick batter forms, then add the remaining flour a half-cup at a time. Once it’s hard to stir, use your hands to bring it together. You want a slightly sticky dough but one that holds together in a ball. If it’s too sticky (like it’s coating your fingers heavily), add a bit more flour. If it’s too stiff (dry patches not incorporating), add a teaspoon or two of water.
- Knead: Turn the dough out onto a floured surface and knead for about 5-6 minutes. The dough will go from shaggy to smooth and elastic. (If new to kneading, use the push-fold-turn method: push the dough with your palm, fold it in half, turn it, and repeat. You’ll get the hang of it! It’s okay to sprinkle a tiny bit more flour to prevent sticking, but try not to add too much.)
- First rise: Place the dough in a lightly oiled bowl and cover it. Let it rise for about 1 hour, or until doubled in size. If your kitchen is cool, it might take 90 minutes. Tip: For a warm spot, you can put the bowl in an oven that’s off but with the light on, or near a sunny window.
- Shape: Gently deflate the risen dough. Decide your bread shape – two long baguettes or one large loaf. For baguettes, divide the dough in half. Shape each piece by patting into a rectangle, then rolling up tightly from one long end to the other, pinching the seam. Taper the ends by rolling them gently. For a single loaf, shape into a tight oval or round. Place your shaped bread on a baking sheet lined with parchment. If making baguettes, you can place them on a special perforated baguette pan or just a normal baking sheet.
- Second rise: Cover the shaped loaves with a towel and let them rise for about 30-45 minutes. They should puff up slightly. They’re ready when the dough slowly springs back when poked.
- Preheat oven (with steam): While the loaves are rising, preheat your oven to 450°F (230°C). To create steam (which yields that crispy crust), place an empty metal baking pan on a lower rack while preheating. Just before you put the bread in, you’ll pour hot water into this pan to create steam.
- Slash and steam: Right before baking, use a sharp knife or bread lame to make slashes on the top of each loaf (3-4 diagonal slashes for a baguette, or a few slashes on top of a round loaf). This helps the bread expand and looks pretty. Carefully pour about 1 cup of hot water into the preheated pan in the oven – be cautious, it will steam up immediately. Immediately (and carefully) put your risen loaves into the oven on the middle rack. Do not open the door for the first 15 minutes.
- Bake to golden perfection: Bake for about 20-25 minutes total. After the first 15 minutes, you can rotate the pan for even browning and quickly peek – the loaves should be turning golden. The crust should be a rich golden brown and very crisp. If you tap the bottom of a loaf, it will sound hollow. For baguettes, 20 minutes is often enough; for a larger single loaf, it might need a few extra minutes.
- Cool (if you can wait!): Remove the bread from the oven and transfer to a cooling rack. The crust will sing a little (soft crackling sound) as it cools. It’s best to let it cool at least 15-20 minutes to set the crumb inside. But if you can’t resist, tear off an end of that baguette and enjoy a baker’s treat!
Beginner Tips:
- Shaping Help: If shaping baguettes feels tricky (they can be a bit of an art), don’t stress. You can also make this recipe as a simpler round “boule” or even split into rolls. It will taste just as good.
- Steam Caution: When you add water to the hot pan, be very careful of the burst of steam. Use an oven mitt and pour slowly. The steam is what gives a professional bakery-quality crust, so it’s worth the extra step, but safety first.
- Serving: French bread is best the day it’s baked for that super crisp crust. If you have leftovers, store them in a paper bag to keep the crust from getting too soft. You can refresh day-old bread by warming it in the oven for 5-10 minutes.
4. Garden Herb Focaccia
Focaccia is like the cool, rustic cousin of pizza. This Italian flatbread is unbelievably forgiving and perfect for beginners – it’s meant to be a little imperfect with dimples all over and herbs scattered on top. Our Garden Herb Focaccia brings a backyard twist by using whatever herbs you have on hand. Rosemary, thyme, basil, oregano – whether from your window box, backyard, or the grocery store, they’ll infuse this bread with incredible aroma. Focaccia is an olive-oil-rich bread, giving it a chewy center and a delightfully crisp, almost fried, bottom and top. It’s the kind of bread you can snack on as-is, dip into soup, or slice for sandwiches. And making it is a joy: you get to play with your food by poking dimples into the dough! Let’s get our hands oily and make some focaccia.
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Garden Herb Foccacia
Focaccia dough is very basic – flour, water, yeast, salt – with olive oil adding that signature flavor and texture. Use whatever herbs you have; rosemary and thyme are classics. Fresh garlic is optional for a garlic-herb focaccia, which is heavenly.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 to 2.5 hours (including rising)
- Yield: 12 squares (or more, depending on cut size) 1x
- Category: Bakery
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons sugar (or honey)
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 cups warm water (about 110°F)
- ¼ cup extra-virgin olive oil (plus more for topping)
- 3 cloves garlic, minced (for topping, optional if you love garlic)
- 2–3 tablespoons mixed fresh herbs (rosemary, thyme, basil, etc., roughly chopped – or 2 teaspoons dried Italian herbs)
- Coarse salt (like flaky sea salt) and black pepper for sprinkling on top
Instructions
- Make the dough: In a large bowl, whisk together the flour, salt, and sugar. Add the yeast (if using instant yeast, you can mix it right in with the flour; if using active dry yeast, dissolve it in the warm water first for 5 minutes). Pour in the warm water and 2 tablespoons of the olive oil. Stir with a wooden spoon until a sticky dough forms. Focaccia dough is wetter than a typical bread dough – it will be a bit shaggy and sticky, but that’s perfect. If it seems more like a batter, add a bit more flour; if it’s too stiff to stir, add a splash of water.
- Knead briefly: You can actually skip heavy kneading for focaccia. Either give it a couple of kneads by hand in the bowl (oil your hands to prevent sticking), or mix on low speed in a stand mixer with a dough hook for 3-4 minutes. The dough should start to become smoother but will still be very soft.
- First rise: Drizzle a little olive oil (about a teaspoon) into a clean bowl. Transfer the dough into this bowl and turn it over to coat it in oil (this keeps it moist and prevents sticking). Cover the bowl tightly with plastic wrap or a damp towel. Let it rise at room temperature for about 1 to 2 hours, until doubled in size and bubbly. (If you have time, an extended rise in the fridge can improve flavor – you can refrigerate the dough for up to 12-18 hours at this point, and then continue the next day, but this is optional.)
- Shape in pan: Generously coat a large rimmed baking sheet (a half-sheet pan or approximately 13×9-inch pan for thicker focaccia) with 2 tablespoons of olive oil. This may seem like a lot, but that’s what gives focaccia its divine crust. Gently slide the risen dough out onto the pan. With oiled hands, press and stretch the dough out towards the corners of the pan. It might spring back – that’s okay. If it won’t stay, let it rest for 5 minutes to relax the gluten, then continue pressing it out. It doesn’t have to perfectly reach every edge, just spread it out roughly (about ½-inch thick or so).
- Second rise: Cover the dough on the pan with a towel and let it rest for another 20-30 minutes. It will puff up slightly. Meanwhile, preheat your oven to 425°F (220°C).
- Add signature dimples and topping: When the dough has puffed a bit, it’s time for fun. Use your fingertips to press deep dimples all over the dough – go ahead and press down firmly, almost to the bottom of the dough, creating lots of little pools across the surface. In a small bowl, mix the remaining olive oil (about 2 tablespoons) with the minced garlic and chopped herbs. Drizzle this herby garlic oil evenly over the dough, making sure some gets into all those dimples. Sprinkle a pinch of coarse salt and black pepper over the top.
- Bake: Place the focaccia in the preheated oven. Bake for about 20-25 minutes, until the top is golden brown and you can see it’s a bit crisp at the edges. (Every oven is a bit different – in some, it might take 18 minutes, in others 25, so keep an eye from 18 minutes onwards. The garlic and herbs should not burn; if they are browning too quickly, you can lay a piece of foil on top towards the end.)
- Cool and serve: Remove from the oven and let the focaccia cool in the pan for 5-10 minutes. Then, using a spatula, loosen it and slide it onto a cutting board. Slice into squares or rectangles. Enjoy warm or at room temperature. Focaccia is fantastic on its own, dipped in olive oil, or used for sandwiches.
Beginner Tips:
- No Fear Dough: Focaccia dough is sticky – that’s what gives it the airy texture. So don’t be tempted to add too much flour. Oiling your bowl and hands is the secret to handling sticky dough without frustration.
- Herb Variations: Use what you have! If you grew some rosemary or basil in your garden, fantastic – toss it on. Dried Italian seasoning works in a pinch, too. You can even top focaccia with thinly sliced garden veggies (cherry tomatoes, olives, zucchini rounds) for extra color and flavor.
- Make Ahead: Focaccia can be made ahead easily. You can do the first rise in the refrigerator overnight (it will rise slowly and develop flavor). Also, focaccia freezes well – wrap leftover pieces tightly and freeze. Reheat in the oven and it will crisp up nicely.
5. Zucchini Bread
If your backyard garden blesses you with more zucchinis than you know what to do with, this recipe is your new best friend. Zucchini bread is a timeless classic – a quick bread (meaning it’s leavened with baking soda/powder, not yeast) that’s as easy as mixing and stirring. This Zucchini Bread is moist, cinnamony, and just sweet enough to be a treat without tipping into dessert territory. It’s basically cake you can justify for breakfast! Grating zucchini into the batter magically makes the bread super tender and you won’t even taste the veggie – but you’ll see pretty green flecks. Whether or not you grow zucchini, this loaf brings a bit of garden goodness to your day. And since it’s a one-bowl kind of recipe, it’s perfect for beginners and even for baking with kids. Let’s put that extra zucchini to delicious use.
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Zucchini Bread
Zucchini Bread is basically like making a muffin batter. Baking soda reacts with zucchini’s moisture to help the bread rise. Cinnamon gives that cozy flavor. Oil keeps it moist for days. And zucchini – think of it as the secret ingredient that Grandma snuck into a sweet loaf to make it extra tender.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bakery
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder (this bread relies mostly on baking soda, with a bit of powder for good measure)
- 1 teaspoon salt
- 2 teaspoons ground cinnamon (and/or a pinch of nutmeg if you’d like)
- 2 large eggs
- ¾ cup granulated sugar (you can do half white, half brown sugar for a richer flavor)
- ½ cup vegetable oil (or melted butter, or even light olive oil)
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (about 1 medium/large zucchini) – no need to peel, just wash and grate
- Optional mix-ins: ½ cup chopped nuts (like walnuts or pecans), or ½ cup chocolate chips, or a handful of raisins
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. You can also line the bottom with a strip of parchment for easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (and nutmeg if using). Make sure they’re well combined – you don’t want any little clumps of baking soda.
- Mix wet ingredients: In the same bowl (we promised one-bowl, right?), make a well in the center of the dry ingredients. Crack in the eggs, pour in the sugar, oil, and vanilla. Whisk the wet ingredients together in the center until the eggs and oil are well mixed and the sugar starts to dissolve. Then start incorporating the dry ingredients from the sides of the bowl, stirring just until combined. (Switch to a spatula if that’s easier as it thickens.)
- Add zucchini (and extras): Stir in the grated zucchini. The batter will loosen up now (the zucchini brings a lot of moisture). If you’re adding nuts, chocolate chips, or other mix-ins, fold them in now. Mix just until evenly distributed. Do not overmix – that can make the bread tougher.
- Bake: Pour the batter into the prepared loaf pan. Smooth the top. Bake for 50-65 minutes, or until a toothpick or skewer inserted in the center comes out clean. The exact time can vary; start checking at 50 minutes. The loaf should be risen and cracked on top, and a beautiful deep golden-brown. If the top is browning too much before the center is done, loosely tent with foil in the last 10 minutes.
- Cool: Allow the bread to cool in the pan on a rack for about 15 minutes. Then run a knife around the edges and carefully remove the loaf from the pan. Let it cool most of the way on the rack. (It’s hard to wait, but cooling helps it slice without crumbling.)
- Enjoy: Slice the zucchini bread and enjoy! It’s wonderful as-is, or slathered with a bit of butter or cream cheese. This bread often tastes even better the next day once the flavors meld.
Beginner Tips:
- Grating Zucchini: Use the large holes of a box grater for shredding zucchini. No need to squeeze out the liquid – that moisture is what makes the bread moist and tender. Just don’t use excessively giant zucchini with huge seeds; medium ones are best. If your zucchini is very large, you can scoop out the seedy center before grating.
- Mixing Gently: Overmixing quick bread batter can develop the gluten too much and lead to a dense loaf. Stir until things are just combined. It’s okay if the batter is a bit lumpy or you see a tiny streak of flour – it will hydrate during baking.
- Storage: Once completely cool, wrap the zucchini bread in plastic wrap or store in an airtight container. It stays moist for 3-4 days at room temp. You can also freeze slices (wrapped well) for a quick treat later. A few seconds in the microwave or a few minutes in the toaster oven, and it’s like fresh baked again.
A Garden of Breads in Your Kitchen
Baking bread is truly one of life’s simplest joys. With these five recipes, you can go from novice to confident home baker, turning your kitchen into a mini bakery and your backyard or window herb garden into creative inspiration. Each loaf carries a bit of that homegrown spirit – whether it’s the sun-ripened zucchini in your quick bread, the rosemary from a patio pot on your focaccia, or simply the love and care of homemade dough rising on your countertop. As you bake, you might find yourself more curious about the journey from grain to loaf; maybe you’ll even peek at that Wheat Gardening Guide to learn how wheat grows, appreciating the golden fields that eventually become our flour.
So brew a cup of tea, slice up some homemade bread, and savor the moment. This is what the homegrown bread revolution is all about – comfort, creativity, and connecting our homes and gardens with the food we share. Happy baking, and may your days be brightened with warmth and the wonderful smell of these homemade bread recipes!
If you try one of these bread recipes, let me know what you think!
Could you use your bread maker to make some of these