Jan 282013
 

13 Homemade Bread Recipes - Never Buy Bread Again - Sandwich Bread, Basic Sourdough Bread, Potato Bread using Leftover Mashed Potatoes, Crusty French Bread, Gluten free and sprouted bread.

When I asked on the Common Sense Homesteading Facebook page if people were interested in bread recipes, I got a resounding, “Yes!”  So I’ve rounded up some of my favorite bread recipes, plus some from my friends, to give you enough options that you should never have to buy bread again.  The first section has a number of yeast bread recipes using wheat flour, the second section has bread recipes for special diets including gluten free breads, a kombucha sourdough and a bread recipe that uses soaked or sprouted whole wheat flour.  Ditch all the nasty ingredients in store breads, save yourself some money and enjoy some really good bread!

Homemade Yeast Bread Recipes

Note:  I use SAF-INSTANT yeast, which does not require proofing (activating the yeast in warm liquid). You can substitute bread machine yeast or active dry yeast.  Active dry yeast will need to be dissolved in the warm liquid before adding the rest of the ingredients, and you will need a little bit more active dry yeast.  For more on yeast substitutions, visit Yeast FAQ at The Fresh Loaf.

Homemade bread recipes - Sandwich bread

Sandwich Bread – This sandwich has eggs and butter for extra richness. It’s great as a sandwich bread or as buns for burgers or brats.

Homemade bread recipes - Sourdough bread

Basic Sourdough Bread – This simple sourdough recipe uses only four ingredients – sourdough starter, flour, water and salt.

Homemade bread recipes - potato bread

Potato Bread using Leftover Mashed Potatoes – If you happen to have less than a cup of mashed potatoes left over – not enough for another meal – give them a second life adding moistness to this light and tender sandwich bread.

Homemade bread recipes - Crusty French Bread

Cheese Soup in Homemade Bread Bowls

Crusty French Bread – This crusty French Bread recipe is great with soups and stews, as loaves, twists or edible bread bowls. Best enjoyed fresh to preserve the crackly crust, but makes an excellent French toast if there are any leftovers.

Homemade bread recipes - Meat in a Loaf

Duncan’s Meat in a Loaf – This is one of my youngest’s favorites, bread and meat all in one. Makes a great hot sandwich option for feeding a crowd.

Homemade bread recipes - Buttermilk rye bread Update – New Recipe – Betty’s Buttermilk Rye Bread – Light rye bread with makes a great sandwich bread with a twist.

Learn More About Common Sense Health

Homemade Bread Recipes for Special Diets – Gluten Free Bread Recipes, Kombucha Sourdough, Soaked or Sprouted Bread

From Adrienne at Whole New Mom:

Homemade bread recipes - Gluten Free Foccacia Flax Bread

Gluten Free Focaccia Flax Bread

Homemade Bread Recipe - gluten Free Buckwheat Wraps

Buckwheat Galettes (Gluten Free Wraps)

From Melanie at Pickle Me Too:

Homemade Bread - Kombucha Sourdough Starter

Kombucha Sourdough Starter

From KerryAnn at Cooking Traditional Foods:

Homemade Bread Recipe - Gluten-Free Mini Breakfast Sandwich Biscuit Buns
Homemade Bread Recipes - Soaked Gluten-Free Naan Bread
From Dina-Marie at My Cultured Palate:

Homemade Bread Recipes - Whole Wheat Bread – Sprouted or Soaked

Whole Wheat Bread – Sprouted or Soaked

From Patty at Loving Our Guts:

Homemade Bread Recipes - Coconut Butter Sandwich Bread

Coconut Butter Sandwich Bread

Starlene from GAPS Diet Journey has a new e-book that includes a coconut flour sandwich bread called “Beyond Grain and Dairy” (affiliate link).  The book contains 113 recipes that are gluten and dairy free.  The recipe is also featured in her e-book, “Baking with Coconut Flour“, which contains not only recipes that use coconut flour, but a step by step formula to convert standard recipes to coconut flour recipes.

Homemade Bread Recipes - Coconut Flour Bread

I hope these beautiful breads will encourage you to do more bread baking at home. Don’t forget to Pin this post and share it. :-)

If you need even more recipes, amazon has an always amazing collection of recipe books.  You may also enjoy the Recipes page, which lists all the recipes on the website.

Your purchase amazon.com purchase earns me an affiliate payment at no extra cost to you. 
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Note: If you are here via the “Top 50 Preparedness Sites” posts, please visit the Preparedness page for an overview of many of our preparedness posts. We will be expanding this content area this year, and are working on a preparedness book that we also hope to have published in 2014.

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  60 Responses to “13 Homemade Bread Recipes – Never Buy Bread Again”

  1. Great collection of recipes! Thanks!!!

  2. Awesome! Thanks for all the GF options!

  3. I love making bread. Thank you for these recipes. Can’t wait to try them.

  4. LOVE THIS! Thanks so much for posting, I shared it with all my readers so they can enjoy it too:)

  5. Do you have any low carb bread recipes?

  6. I absolutely enjoyed this post. I can definitely save a lot by making my own french bread instead of going to Subway.

    • Plus the ingredient list is a lot shorter. Have you seen what’s in Subway breads? http://www.subway.com/Nutrition/Files/usProdIngredients.pdf

      For instance:
      ITALIAN (WHITE) BREAD Enriched wheat flour (wheat flour, barley malt, niacin, iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, sugar, contains 2% or less of the following: soybean oil, wheat gluten, salt, dough conditioners (DATEM, sodium stearoyl lactylate, ascorbic acid, potassium iodate, azodicarbonamide), yeast nutrients (calcium carbonate, calcium sulfate, ammonium sulfate), wheat protein isolate, yeast extract, vitamin D2, natural flavor, enzymes.

      Bread doesn’t need to be so complicated.

  7. [...] Bread Recipes Round Up – Never Buy Bread Again [...]

  8. Really great post! I’ve shared with my readers, and am reminded to post my peasant bread recipe on my page sometime soon…I’d forgotten about it!

    Thanks again.

  9. Thanks for the assortment of recipes. Could you perhaps help us find a good multi-grain recipe similar to the sprouted whole wheat recipe. I know it’s important to know the right amount of each type. For instance, too much soy can be really hard, barley does something else, etc. Thanks!

  10. lov its

  11. Can you tell me how to best store breads? Can I refrigerate/freeze them? How long will they last, etc… Thank you so much for adding gluten free recipes!! Great post!

    • Breads can be frozen. Make sure to wrap/seal them well to prevent moisture loss, or they will become dry and possibly freezer burned. I try to use frozen bread within a month or two (write the date on the package with a sharpie marker). When you want to eat the bread, allow it to come to room temperature while still wrapped, so moisture inside the packaging can be reabsorbed by the bread. (Unless, of course, there is so much moisture that the bread would become slimy. I occasionally have this happen with very moist quickbreads.)

      Storing bread in the refrigerator is not recommended. Fridges tend to be more moist, and the temperature range is not good for maintaining the flavor of the bread. Fridge storage often encourages mold and off flavors.

      Most of the time I store my bread in a plastic bag or container on the counter, but if you like a firm crust you can just keep it out with the cut side down on a cutting board, or wrapped in a towel. Bread boxes or bins are nice, too, but they will allow the bread to dry out more. This is good for maintaining air circulation and keeping the bread from molding, but it will get chewier. We use up fresh bread within a week or so. If I know we will not be able to finish a loaf in time, I freeze a portion of it. I often make several loaves at one time, keep one out and freeze the rest.

      Don’t slice bread fresh out of the oven. It should rest for 10-15 minutes before serving, just like meat. This traps the moisture inside the bread, and allows it to completely set up and finish baking. Of course, if you’ve got a group hovering by the oven and the whole loaf is going to disappear right away, this is a moot point. :-) Also, don’t slice bread until you’re ready to eat it. Unsliced bread will store much better.

      The Kitchn.com gives some more info on reheating and storage: http://www.thekitchn.com/how-to-store-reheat-bread-advice-from-a-baker-175014

      When storing breads in freezer, make sure the bread is well wrapped so it retains moisture. When you are ready to eat the frozen bread, it’s important to take the bread out and allow it to thaw completely before unwrapping. This will allow the loaf to reabsorb any of the moisture that’s migrated out to the wrapping. Let the bread come to room temperature, then pop in the oven for 5-10 minutes at 350 degrees for a warm revitalized loaf.

      Avoid storing bread in the refrigerator, David cautions. Changes in the alignment of the starch molecules are what cause bread to go stale. These molecules change most rapidly at the temperature range of the refrigerator (just above freezing). When you reheat bread, it actually changes the starch molecules back, but this also means they can go stale more quickly afterward. So try to eat your reheated breads within an hour or two.

  12. [...] 50. Common Sense Homesteading [...]

  13. do I need a stove to make this stuff in? Just asking…

  14. I have found bread is like soup; very forgiving. With the basics of flour, liquid and leavening, you can play around. Im impatient and use more yeast to rise faster, dont rise twice, and if I use low/no gluten flours like buckwheat, rice, etc, I add gluten. I do knead it a lot though. I also like heavy breads so use teff, garbanzo, wheat and oat bran, buckwheat, rye, oat and others. This makes a heavier crust. I put them into a plastic bag while hot or warm making sure its right on the bread. Let it sit overnight to cool and the crust is still thick but not hard. I then freeze them for months depending on how many loaves I make. Heavy breads, cook slower. When bread sounds hollow when thumped, its done. Glass pans are different from metal. I line all my pans with parchment paper that I reuse over and over, and peel off while hot. Big sheet for the middle, two smaller ones for each end.

    • My favorite bread pans are pyrex casserole dishes. I’m not sure you can get exactly what I have; but they’re rectanglish. I think they’re 2 or 2.5 quarts or liters? It makes about a 1 1/2 to 2 pound loaf, wide enough for a good size sandwich. I have modified my recipes to make the loaves a bit larger. I also use corning glass bread pans. I like the way they hold heat after they’re out of the oven. Personal preference perhaps.

  15. Awesome

  16. I was wondering if you could substitute vital wheat gluten for the dough enhancer? And if not, does the ginger taste come through in the bread? I was looking at your homemade version. I’ve never used dough enhancer, just VWG, so am just curious. I’d love to give your recipe a try! Looks yummy!! FYI the sprouted wheat flour we buy is by One Degree and they have a very nice line of products. We get ours through our co-op for just about $1/pound so it’s very reasonable. Thanks so much for your help!!

    • Judy – are you talking about the 100% whole wheat recipe? That one’s from a friend of mine, so you would need to swing by her site and ask directly, as I haven’t yet tried her recipe.

  17. Thanks for posting, these breads do look delicious. Cant wait trying my next batch gf batch :) ThanksAgain!!

  18. My favorite recipe is Oatmeal Bread. I use the old (1950′s) Better Homes & Garden recipe, and add a bit of mashed potatoes to make it stay fresh longer. The recipe has molasses and is sooo good.

    I am looking for a good Squaw Bread recipe. I saw one once, and misplaced it or threw it away. Never was able to make it. I believe it had some rye, cornmeal, and some molasses in it. If any of your readers makes a good Squaw Bread, I’d be so happy if they’d share their recipe!

  19. can you send me a recipe for sourdough coconut flour bread? Thank you very much.

  20. Any pretzel bread recipes? Chris LOVES pretzel bread! I would LOVE to try the Sour Dough recipe…I love sour dough! Thanks for being on Google now Laurie! Miss you guys, your boys look soo big!!!

  21. does anyone have a recipe for English muffin bread???. It is so good & easy, but years since I have made it.

  22. Would love to try .But when I leave this page want be able to retrieve.If posible would like more information sent to my e-mail address.

  23. Do u have a plain oatmeal bread without any other ingredients?

  24. Do you have any suggestions on how to make these Yeast FREE? Thanks!

  25. Can I use a bread machine? I have arthritis in my fingers.

    • Yes, I mix most of these via machine, and then just shape and bake in the oven. If one of the recipes matches the capacity of your machine, you should be able to finish the whole thing in the machine.

  26. Awesome.

  27. You really missed one .. Mesquite Bread. Mesquite flour has the unique quality of having no gluten, and being naturally sweet and the sweet being a sweet that diabetics can have. The flour is actually made from the pods as the seeds are inedible. The flour is similar to graham in texture and smell and taste. The pods can also make a naturally sweet lemonade by steeping them in hot water. While the flour has no gluten it won’t rise but by mixing it with half white flour or whole wheat you can get a half raised product. Naturally the Indians ate a bread similar to pita in nature. It has a wonderful taste and recipes can be found on line. http://www.desertusa.com/lil/mesquite.html I believe it also has links to purchasing mesquite flour.

  28. where are the 13 bread recipes? When i click on the picture it just opens another picture?

  29. Thanks for the plethora of bread recipes! I’ve been wanting to try some new ones, and it’s so kind of you to post these all in one place!

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