20 Delicious Breville Bread Maker Recipes for Every Occasion

So, you’ve got a Breville bread maker sitting on your counter—now what? Whether you’re craving a quick weeknight loaf, a seasonal favorite, or just some good old-fashioned comfort food, we’ve got you covered. Dive into these 20 delicious recipes and discover how easy it is to fill your home with the irresistible aroma of fresh-baked bread. Let’s get baking!

Classic White Sandwich Bread

Finally, after years of trial and error with store-bought loaves that either crumbled too easily or tasted bland, I’ve perfected my homemade white sandwich bread recipe that’s become a Sunday baking ritual in our household. There’s something incredibly satisfying about that first warm slice slathered with butter straight from the oven—it reminds me of my grandmother’s kitchen and the simple joy of bread made with care.

Ingredients

– 4 cups (480g) high-protein bread flour
– 1 ½ cups (360ml) whole milk, warmed to 110°F
– ¼ cup (50g) granulated sugar
– 2 ¼ teaspoons (7g) instant dry yeast
– 3 tablespoons (42g) European-style unsalted butter, softened
– 1 ½ teaspoons (9g) fine sea salt
– 1 large pasture-raised egg, lightly beaten for egg wash

Instructions

1. Combine warmed whole milk, granulated sugar, and instant dry yeast in the bowl of a stand mixer, then let the mixture proof for exactly 8 minutes until foamy.
2. Add high-protein bread flour, European-style unsalted butter, and fine sea salt to the yeast mixture.
3. Fit the stand mixer with a dough hook attachment and knead the dough on medium speed for precisely 10 minutes until it becomes smooth, elastic, and pulls away from the bowl sides cleanly.
4. Transfer the dough to a lightly oiled large bowl, turning once to coat all surfaces.
5. Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free area for 1 hour 15 minutes until doubled in volume.
6. Punch down the risen dough firmly to release air bubbles, then turn it out onto a lightly floured surface.
7. Shape the dough into a tight loaf by folding the edges toward the center and rolling tightly from one end.
8. Place the shaped loaf seam-side down into a greased 9×5-inch loaf pan.
9. Cover the pan loosely with a clean kitchen towel and let the dough proof for 45 minutes until it rises about 1 inch above the pan rim.
10. Preheat your oven to 375°F during the final 15 minutes of proofing.
11. Brush the top of the risen loaf evenly with the lightly beaten pasture-raised egg using a pastry brush.
12. Bake the bread in the preheated oven for 30-35 minutes until the crust turns deep golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer.
13. Immediately remove the baked bread from the pan and transfer it to a wire cooling rack.
14. Let the bread cool completely for at least 2 hours before slicing to prevent gummy texture. Really, the patience pays off with this bread—the crust develops that perfect crispness while the interior stays remarkably soft and pillowy with just the right amount of chew. I love using thick slices for French toast on weekend mornings or making the ultimate grilled cheese with sharp cheddar that gets beautifully absorbed into the tender crumb.

Whole Wheat Honey Oat Loaf

Remember that feeling when you pull a perfectly golden loaf from the oven, filling your kitchen with that unmistakable warm, honeyed aroma? That’s exactly what this whole wheat honey oat loaf delivers every single time—I actually started baking it weekly after my neighbor left a slice on my doorstep during a snowstorm, and now it’s become my go-to comfort bake.

Ingredients

– 2 cups whole wheat flour, stone-ground
– 1 cup rolled oats, old-fashioned
– 1 ½ cups warm water (110°F)
– ¼ cup raw honey
– 2 tbsp unsalted butter, clarified
– 2 tsp active dry yeast
– 1 tsp fine sea salt
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp whole milk, for brushing

Instructions

1. Combine 1 ½ cups warm water (110°F), ¼ cup raw honey, and 2 tsp active dry yeast in a large mixing bowl; let stand for 8 minutes until foamy.
2. Whisk in 1 large pasture-raised egg (lightly beaten) and 2 tbsp clarified unsalted butter until fully incorporated.
3. Gradually add 2 cups stone-ground whole wheat flour and 1 cup old-fashioned rolled oats, mixing with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a floured surface for 10 minutes until smooth and elastic, using the heel of your hand to push and fold—this develops gluten for a better rise.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and proof in a warm spot for 1 hour or until doubled in size.
6. Punch down the dough to release air bubbles, then shape it into a tight loaf and place in a greased 9×5-inch loaf pan.
7. Cover the pan and proof again for 45 minutes until the dough rises just above the pan’s rim.
8. Preheat the oven to 375°F and brush the loaf’s surface with 1 tbsp whole milk for a glossy crust.
9. Bake for 35–40 minutes until the internal temperature reaches 190°F and the crust is deep golden brown—tapping the bottom should sound hollow.
10. Transfer the loaf to a wire rack and cool completely for 2 hours before slicing to prevent a gummy texture.

Unbelievably tender with a subtle nuttiness from the whole wheat and oats, this loaf has a moist, springy crumb that holds up beautifully to thick spreads. I love toasting thick slices and slathering them with almond butter and sliced bananas for a hearty breakfast, or using it for avocado toast with a sprinkle of flaky sea salt—it’s the kind of bread that makes even a simple meal feel special.

Garlic and Herb Focaccia

Perfecting this garlic and herb focaccia has become my ultimate comfort baking project—there’s something magical about watching the dough bubble and rise that makes even the rainiest afternoon feel cozy. I actually started making this weekly during lockdown, and now my kitchen always smells like an Italian bakery on Sundays.

Ingredients

• 4 cups bread flour, sifted
• 1 ½ cups warm filtered water (110°F)
• 2 teaspoons active dry yeast
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons fine sea salt
• 6 cloves fresh garlic, minced
• 3 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme leaves
• ½ cup high-quality olive oil for drizzling
• 1 teaspoon flaky sea salt for finishing

Instructions

1. Combine warm filtered water (110°F) with active dry yeast in a large mixing bowl and let stand for 5 minutes until foamy.
2. Gradually incorporate sifted bread flour into the yeast mixture using a wooden spoon until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Tip: The dough should pass the windowpane test—stretch a small piece thinly enough to see light through it without tearing.
4. Transfer the dough to an oiled bowl, cover with damp cloth, and proof in a warm area for 1.5 hours until doubled in size.
5. Punch down the risen dough and press it into a 9×13-inch baking sheet lined with parchment paper.
6. Create deep dimples across the dough surface using your fingertips. Tip: Press firmly to the bottom of the pan to create optimal pockets for the herb oil.
7. Drizzle high-quality olive oil evenly over the dimpled dough, ensuring it pools in the indentations.
8. Distribute minced fresh garlic, finely chopped fresh rosemary, and fresh thyme leaves across the surface.
9. Sprinkle flaky sea salt over the herbs and let the dough undergo a second proof for 30 minutes.
10. Bake in a preheated 425°F oven for 20-25 minutes until golden brown with crisp edges. Tip: For extra crispness, place a baking sheet on the oven’s bottom rack during preheating to create steam.

Nothing compares to that first tear—the crisp, salt-flecked crust gives way to an airy, olive oil-soaked crumb that’s fragrant with roasted garlic. I love serving this warm with whipped ricotta for dipping, or slicing it horizontally to make the most incredible sandwich bread for leftover roast chicken.

Cinnamon Raisin Swirl Bread

Wandering through my grandmother’s recipe box last weekend, I rediscovered her handwritten card for cinnamon raisin swirl bread—the same loaf that filled her kitchen with warmth every Sunday morning. There’s something magical about how the cinnamon sugar melts into tender crumb, creating those beautiful swirls that make each slice a little work of art. I’ve adapted her recipe slightly over the years, but the soul-warming comfort remains exactly the same.

Ingredients

– 4 cups bread flour
– 1/3 cup granulated sugar
– 2 1/4 teaspoons instant yeast
– 1 teaspoon fine sea salt
– 1 cup whole milk, warmed to 110°F
– 1/3 cup unsalted European-style butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– 1 cup Thompson raisins, plumped in hot water
– 1/4 cup dark brown sugar
– 2 tablespoons ground Ceylon cinnamon
– 1 egg white, lightly beaten for egg wash

Instructions

1. Combine 4 cups bread flour, 1/3 cup granulated sugar, 2 1/4 teaspoons instant yeast, and 1 teaspoon fine sea salt in the bowl of a stand mixer fitted with a dough hook.
2. Pour 1 cup whole milk warmed to 110°F, 1/3 cup melted unsalted European-style butter, and 2 lightly beaten pasture-raised eggs into the dry ingredients.
3. Mix on low speed for 2 minutes until a shaggy dough forms, then increase to medium speed and knead for 8 minutes until the dough becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
5. While the dough rises, drain 1 cup Thompson raisins that have been plumped in hot water for 15 minutes and pat dry with paper towels.
6. Combine 1/4 cup dark brown sugar with 2 tablespoons ground Ceylon cinnamon in a small bowl, mixing thoroughly with a fork.
7. Punch down the risen dough and roll it out on a floured surface into a 9×18-inch rectangle.
8. Sprinkle the cinnamon-sugar mixture evenly over the entire surface of the dough, leaving a 1-inch border along one long edge.
9. Scatter the plumped Thompson raisins evenly over the cinnamon-sugar layer.
10. Starting from the long edge opposite the border, tightly roll the dough into a log, pinching the seam to seal completely.
11. Gently transfer the rolled dough seam-side down into a greased 9×5-inch loaf pan.
12. Cover the pan loosely with plastic wrap and let rise for 45 minutes in a warm place until the dough crests just above the pan rim.
13. Preheat your oven to 350°F during the final 15 minutes of the second rise.
14. Brush the top of the risen loaf with 1 lightly beaten egg white using a pastry brush for a glossy finish.
15. Bake at 350°F for 35-40 minutes until the internal temperature reaches 190°F and the crust is deep golden brown.
16. Immediately remove the bread from the pan and transfer to a wire rack to cool completely before slicing.

During the cooling process, the cinnamon sugar sets into those beautiful marbled patterns that make each slice uniquely gorgeous. That tender, buttery crumb practically melts in your mouth while the plump raisins add little bursts of sweetness throughout. Divine when toasted and slathered with cultured butter for breakfast, or try it as the base for an exceptional bread pudding that will have everyone asking for seconds.

Multigrain Seeded Bread

Nourishing homemade bread has become my weekend ritual, especially since discovering this multigrain seeded version that fills the kitchen with the most comforting aroma. Nothing compares to slicing into a warm loaf I baked myself, watching the steam escape from those perfectly textured crumbs. This recipe has become my go-to for Sunday meal prep, providing wholesome sandwiches and toast all week long.

Ingredients

– 3 cups bread flour
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup raw sunflower seeds
– 1/4 cup pumpkin seeds
– 2 tablespoons flax seeds
– 2 tablespoons sesame seeds
– 2 teaspoons fine sea salt
– 1 packet active dry yeast
– 2 tablespoons raw honey
– 2 cups warm water (110°F)
– 2 tablespoons extra virgin olive oil
– 1 large pasture-raised egg, lightly beaten

Instructions

1. Combine warm water, honey, and active dry yeast in a large mixing bowl, then let it rest for 10 minutes until foamy.
2. Whisk together bread flour, whole wheat flour, rolled oats, sunflower seeds, pumpkin seeds, flax seeds, sesame seeds, and fine sea salt in a separate bowl.
3. Gradually incorporate the dry ingredients into the yeast mixture while stirring with a wooden spoon.
4. Add extra virgin olive oil and knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1.5 hours until doubled in size.
6. Punch down the risen dough and shape it into a loaf, then place it in a greased 9×5-inch loaf pan.
7. Cover the loaf pan with the damp towel and let it rise for 45 minutes until the dough crests just above the pan edges.
8. Preheat your oven to 375°F during the final 15 minutes of the second rise.
9. Brush the top of the loaf with the lightly beaten pasture-raised egg using a pastry brush.
10. Bake at 375°F for 35-40 minutes until the crust is deep golden brown and the internal temperature reaches 190°F.
11. Transfer the bread from the pan to a wire rack and let it cool completely for 2 hours before slicing.

Outstanding texture makes this bread truly special—the crisp, seeded crust gives way to a tender, slightly chewy crumb with wonderful nutty complexity. I love serving thick slices toasted with cultured butter or using it for elevated avocado toast topped with microgreens and flaky sea salt. This bread also makes incredible turkey sandwiches where the seeds add delightful crunch against the creamy mayonnaise and sliced turkey.

Rosemary Olive Oil Bread

Diving into bread baking always feels like coming home for me—there’s something magical about transforming simple ingredients into a fragrant, crusty loaf. I first fell in love with rosemary olive oil bread during a rainy afternoon when my herb garden was overflowing, and now it’s my go-to comfort bake. The earthy rosemary paired with fruity olive oil creates the most incredible aroma that fills your entire kitchen with warmth.

Ingredients

– 3 ½ cups bread flour
– 1 ½ teaspoons fine sea salt
– 2 teaspoons active dry yeast
– 1 ½ cups warm water (110°F)
– ¼ cup extra virgin olive oil
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon coarse sea salt for finishing

Instructions

1. Combine 3 ½ cups bread flour and 1 ½ teaspoons fine sea salt in a large mixing bowl, whisking thoroughly to distribute the salt evenly.
2. Dissolve 2 teaspoons active dry yeast in 1 ½ cups warm water (110°F) and let it activate for 5 minutes until foamy.
3. Pour the yeast mixture and ¼ cup extra virgin olive oil into the flour mixture, stirring with a wooden spoon until a shaggy dough forms.
4. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic, using the heel of your hand to push and fold.
5. Incorporate 2 tablespoons finely chopped fresh rosemary during the final minute of kneading, ensuring even distribution throughout the dough.
6. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 ½ hours until doubled in size.
7. Punch down the risen dough to release air bubbles, then shape it into a round boule on a parchment-lined baking sheet.
8. Score the top of the loaf with a sharp blade in a cross pattern, then brush the surface lightly with additional olive oil.
9. Sprinkle 1 tablespoon coarse sea salt over the oiled surface, gently pressing it into the scored lines.
10. Let the shaped dough proof for 45 minutes until slightly puffed while preheating your oven to 425°F.
11. Bake the bread for 30-35 minutes until the crust is deep golden brown and the internal temperature reaches 200°F when tested with an instant-read thermometer.
12. Transfer the baked bread to a wire rack and let it cool completely for at least 2 hours before slicing.
Verdantly aromatic and wonderfully textured, this bread develops the most satisfying crackly crust that gives way to a tender, olive oil-rich crumb. The coarse salt crystals provide delightful bursts of flavor that complement the woodsy rosemary notes perfectly. I love serving thick slices alongside a robust tomato soup or using it for the most incredible grilled cheese sandwiches—the herbal infusion takes simple comfort food to extraordinary heights.

Banana Nut Bread

Zesty autumn afternoons always make me crave the comforting aroma of banana bread wafting through my kitchen—there’s something magical about transforming those overripe bananas on my counter into a warm, nut-studded loaf that makes my entire home smell like a cozy bakery. I’ve perfected this recipe over countless rainy weekends, tweaking it until the crust crackles just right and the crumb stays impossibly moist for days (if it lasts that long!).

Ingredients

– 3 very ripe medium bananas, mashed
– 1 ¾ cups all-purpose flour
– ¾ cup granulated cane sugar
– ½ cup European-style cultured unsalted butter, melted
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup toasted walnut halves, roughly chopped

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter.
2. In a large mixing bowl, combine the mashed bananas with melted European-style cultured unsalted butter using a wooden spoon.
3. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the banana mixture, stirring until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, granulated cane sugar, baking soda, and fine sea salt.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix—this prevents toughness.
6. Gently fold in the roughly chopped toasted walnut halves until evenly distributed throughout the batter.
7. Transfer the batter to the prepared loaf pan and spread it evenly with the spatula.
8. Bake at 350°F for 55-65 minutes, until a toothpick inserted into the center comes out completely clean with no wet batter.
9. Cool the loaf in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
10. For optimal slicing, wrap the cooled loaf in plastic wrap and let it rest overnight—this allows the flavors to meld and texture to set perfectly.

Outstandingly moist with a crackly sugar crust, this banana nut bread develops deeper caramel notes by the second day. I love serving thick slices slightly warmed with a schmear of cultured butter, or toasting slices until the walnuts become fragrant and serving them alongside afternoon coffee—the way the crunchy nuts contrast with the tender crumb is pure bliss.

Pumpkin Spice Bread

Last weekend, as the crisp autumn air settled in, I found myself craving that perfect seasonal comfort—the kind that fills your kitchen with the most incredible aroma. There’s something magical about pumpkin spice bread that instantly makes any fall morning feel cozier, and I’ve been perfecting this recipe for years, tweaking it each season until it reached what I now consider pumpkin bread perfection.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 2 large pasture-raised eggs, lightly beaten
• 1 ½ cups granulated sugar
• 1 cup pumpkin puree
• ½ cup clarified butter, melted and cooled
• ⅓ cup water
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and position the rack in the center of the oven.
2. Generously grease a 9×5-inch loaf pan with clarified butter, ensuring complete coverage to prevent sticking.
3. Whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon fine sea salt, 1 ½ teaspoons ground cinnamon, ¾ teaspoon freshly grated nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves in a medium bowl until thoroughly combined.
4. In a separate large mixing bowl, combine 2 large pasture-raised eggs (lightly beaten) with 1 ½ cups granulated sugar, whisking vigorously for exactly 2 minutes until the mixture becomes pale and slightly thickened.
5. Add 1 cup pumpkin puree to the egg mixture, followed by ½ cup clarified butter (melted and cooled), ⅓ cup water, and 1 teaspoon pure vanilla extract, mixing until just incorporated.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix—the batter should still show a few flour streaks.
7. Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out completely clean with no moist crumbs attached.
9. Transfer the pan to a wire rack and let the bread cool in the pan for exactly 15 minutes before turning it out.
10. Allow the bread to cool completely on the wire rack for at least 2 hours before slicing to ensure clean cuts.

Perfectly moist with a tender crumb that practically melts in your mouth, this bread delivers that warm spice blend we all crave during fall. Personally, I love serving thick slices lightly toasted with a schmear of cream cheese, or for an extra indulgence, turning it into French toast—the spices caramelize beautifully against the egg coating.

French Baguette

Perfecting the art of French baguette baking has been my obsession ever since that life-changing trip to Paris where I tasted my first truly crusty, airy loaf from a tiny boulangerie—now I chase that memory in my own kitchen every weekend.

Ingredients

• 4 cups bread flour, sifted
• 1 ½ cups warm water (110°F)
• 2 ¼ teaspoons active dry yeast
• 2 teaspoons fine sea salt
• 1 tablespoon diastatic malt powder
• Cornmeal for dusting
• Ice cubes for steaming

Instructions

1. Combine warm water and active dry yeast in a large mixing bowl, allowing it to proof for 5 minutes until foamy.
2. Whisk sifted bread flour, fine sea salt, and diastatic malt powder in a separate bowl to ensure even distribution.
3. Gradually incorporate dry ingredients into yeast mixture using a dough hook attachment on medium-low speed for 8 minutes until the dough becomes smooth and elastic.
4. Transfer dough to a lightly oiled bowl, cover with damp cheesecloth, and proof in a turned-off oven with the light on for 1.5 hours until doubled in size.
5. Punch down the dough and divide into two equal portions using a bench scraper.
6. Shape each portion into a 16-inch log by rolling tightly from the center outward, pinching seams securely.
7. Place shaped loaves on a cornmeal-dusted baking sheet, cover with the same damp cheesecloth, and proof for 45 minutes until pillowy.
8. Score each loaf with 5 diagonal slashes using a lame held at a 30-degree angle, cutting ¼-inch deep.
9. Preheat oven to 475°F with a cast iron skillet on the lowest rack during the final 15 minutes of proofing.
10. Place baking sheet on the middle rack and immediately toss 6 ice cubes into the preheated skillet to create steam.
11. Bake for 20 minutes until the crust develops a deep golden-brown color and emits a hollow sound when tapped.
12. Transfer baguettes to a wire cooling rack and allow to cool completely for 2 hours before slicing to preserve the crumb structure.

What emerges is nothing short of magic—a shatteringly crisp crust giving way to that signature chewy, irregular crumb with subtle nutty notes from the malt. I love tearing into a still-warm loaf with cultured butter, or transforming day-old baguettes into the most decadent garlic bread by brushing with herb-infused olive oil and grilling until blistered.

Sourdough Starter Bread

Just last weekend, I found myself staring at my bubbling sourdough starter like an anxious parent watching their child take first steps—that beautiful, active culture had finally reached peak maturity after two weeks of daily feedings, and I knew it was bread-making time. There’s something magical about transforming that simple flour-water mixture into a crusty, tangy loaf that fills your kitchen with the most incredible aroma. I’ve been perfecting this recipe for years, and today I’m sharing my foolproof method that even my neighbor Brenda (who once burned water) has mastered.

Ingredients

• 1 cup active sourdough starter at peak fermentation
• 3 ½ cups high-protein bread flour
• 1 ½ cups filtered water at 78°F
• 2 teaspoons fine sea salt
• Rice flour for dusting

Instructions

1. Combine the active sourdough starter and filtered water in a large glass bowl, whisking vigorously for 30 seconds until the starter is fully dissolved and creating a milky suspension.
2. Add the bread flour all at once, mixing with a dough whisk until no dry patches remain and a shaggy mass forms.
3. Cover the bowl with a damp linen cloth and let the dough rest for 45 minutes at room temperature (72°F) to allow for autolyse—this helps develop gluten structure without kneading.
4. Sprinkle the sea salt evenly over the dough surface, then wet your hands thoroughly to prevent sticking as you fold the salt into the dough using a series of stretch-and-fold motions.
5. Perform four sets of stretch-and-folds at 30-minute intervals, each time gently lifting one edge of the dough and folding it toward the center, rotating the bowl 90 degrees between folds.
6. Transfer the dough to a lightly oiled glass container, marking the starting height with a rubber band to track fermentation progress as the dough rises to approximately double its original volume over 6-8 hours.
7. Turn the proofed dough onto a lightly floured surface and preshape into a tight round, covering with the inverted bowl for 25 minutes to allow the gluten to relax.
8. Shape the dough into a taut boule, creating surface tension by pulling the edges toward the center and pinching them together at the bottom.
9. Generously dust a proofing basket with rice flour—this prevents sticking better than regular flour—and place the shaped dough seam-side up in the basket.
10. Cover the proofing basket with a plastic bag and refrigerate for 14-18 hours for cold fermentation, which develops deeper flavor and improves oven spring.
11. Place a Dutch oven with lid in your oven and preheat to 475°F for 45 minutes to ensure even, radiant heat distribution.
12. Carefully remove the hot Dutch oven, take the dough from the refrigerator, and transfer it seam-side down into the preheated vessel.
13. Score the top of the dough with a razor blade at a 45-degree angle, making one decisive 5-inch slash about ½-inch deep to control expansion during baking.
14. Cover the Dutch oven and bake for 25 minutes to create steam, then remove the lid and continue baking for another 20-25 minutes until the crust develops a deep mahogany color and registers 210°F internally when tested with an instant-read thermometer.
15. Transfer the baked loaf to a wire cooling rack and allow it to cool completely for at least 4 hours before slicing—the crumb continues to set during this time.

An absolutely perfect sourdough emerges with that signature crisp, blistered crust giving way to an open, airy crumb that’s tangy but not overly sour. I love serving thick slices still slightly warm with cultured butter and flaky sea salt, though it also makes incredible avocado toast that holds up to all your toppings without getting soggy.

Chocolate Chip Brioche

Unbelievably soft and decadent, this chocolate chip brioche has become my weekend baking ritual—there’s something magical about pulling a golden, buttery loaf from the oven that fills the entire kitchen with warmth and anticipation. I first perfected this recipe after a particularly rainy Sunday when my usual sourdough felt too heavy, and now it’s the treat my family begs for every Friday night.

Ingredients

• 4 cups high-protein bread flour
• ½ cup granulated sugar
• 2 tsp fine sea salt
• 2¼ tsp active dry yeast
• ¾ cup whole milk, warmed to 110°F
• 4 large pasture-raised eggs, lightly beaten
• 1 cup European-style unsalted butter, softened
• 1½ cups dark chocolate chips
• 1 egg yolk mixed with 1 tbsp heavy cream (for egg wash)

Instructions

1. Combine bread flour, granulated sugar, fine sea salt, and active dry yeast in the bowl of a stand mixer fitted with a dough hook.
2. Pour in whole milk warmed to 110°F and mix on low speed for 1 minute until shaggy.
3. Add lightly beaten pasture-raised eggs and mix on medium speed for 3 minutes until cohesive.
4. Incorporate European-style unsalted butter, 1 tablespoon at a time, waiting until each addition is fully absorbed before adding the next—this ensures proper emulsion.
5. Knead on medium-high speed for 8-10 minutes until the dough passes the windowpane test (stretches thinly without tearing).
6. Fold in dark chocolate chips by hand until evenly distributed.
7. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and proof in a warm place (75-78°F) for 1.5-2 hours until doubled in size.
8. Punch down the dough and divide into 3 equal portions.
9. Braid the portions tightly and place in a greased 9×5-inch loaf pan.
10. Cover and proof again for 45-60 minutes until the dough rises 1 inch above the pan rim.
11. Brush the surface with the egg yolk and heavy cream mixture using a pastry brush.
12. Bake at 375°F for 30-35 minutes until the internal temperature reaches 190°F and the crust is deep golden brown.
13. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Kneading this enriched dough properly gives it that signature feather-light crumb that practically melts around the pockets of melted chocolate. The crisp, shiny crust yields to an impossibly tender interior—perfect sliced thick for French toast or simply toasted with a smear of salted butter while still slightly warm.

Gluten-Free Buckwheat Bread

Naturally, as someone who’s navigated the world of gluten-free baking for years, I’ve learned that creating a bread with substance and soul requires the right combination of alternative flours. This buckwheat bread recipe is the happy result of many weekend experiments in my sunlit kitchen, where the scent of toasting seeds and warm bread has become a cherished weekend ritual.

Ingredients

– 2 cups raw buckwheat groats, soaked overnight and thoroughly drained
– ½ cup psyllium husk powder
– ¼ cup extra virgin olive oil
– 2 tablespoons raw apple cider vinegar
– 1 teaspoon fine sea salt
– 1 cup filtered water at 110°F
– ½ cup raw sunflower seeds
– ¼ cup flax seeds, freshly ground

Instructions

1. Combine the soaked buckwheat groats, psyllium husk powder, olive oil, apple cider vinegar, and sea salt in a high-speed blender.
2. Pour the 110°F filtered water into the blender and process on high speed for 90 seconds until a completely smooth, thick batter forms.
3. Fold the sunflower seeds and freshly ground flax seeds into the batter using a silicone spatula until evenly distributed throughout.
4. Transfer the batter to a parchment-lined 9×5-inch loaf pan and smooth the top surface with a moistened offset spatula.
5. Let the batter rest uncovered at room temperature for 30 minutes to allow the psyllium husk to fully hydrate and create structure.
6. Preheat your oven to 350°F during the final 10 minutes of resting time, ensuring even heat distribution.
7. Score the top of the loaf with three diagonal slashes, each ¼-inch deep, using a sharp lame or razor blade to control expansion.
8. Bake the loaf on the center oven rack for 65 minutes until the internal temperature reaches 205°F when tested with a digital thermometer.
9. Remove the loaf from the oven and transfer it to a wire cooling rack, allowing it to cool completely for 3 hours before slicing.
10. Use a serrated bread knife with a gentle sawing motion to slice the cooled loaf into ½-inch thick pieces. The dense, moist crumb and earthy, nutty flavor make this bread exceptionally satisfying toasted with avocado, while its sturdy structure holds up beautifully to robust sandwich fillings like roasted vegetables and hummus.

Apple Cinnamon Walnut Bread

Yesterday, as the crisp autumn air settled in, I found myself craving that perfect blend of sweet and spice that only comes from baking. There’s something magical about filling the kitchen with the scent of warm apples and cinnamon that instantly makes any ordinary day feel cozy and special. This apple cinnamon walnut bread has become my go-to comfort bake when I want something that feels both indulgent and homemade.

Ingredients

– 2 cups all-purpose flour, sifted
– 1 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/2 cup unsalted European-style butter, softened
– 3/4 cup light brown sugar, packed
– 2 pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1/4 cup whole milk buttermilk
– 2 medium Granny Smith apples, peeled and finely diced
– 3/4 cup toasted walnuts, roughly chopped
– 1 tablespoon turbinado sugar for sprinkling

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter.
2. In a medium mixing bowl, whisk together the sifted all-purpose flour, baking soda, fine sea salt, ground cinnamon, and freshly grated nutmeg until thoroughly combined.
3. In a separate large bowl, cream the softened European-style butter and packed light brown sugar together using an electric mixer on medium speed for exactly 3 minutes until light and fluffy.
4. Gradually incorporate the lightly beaten pasture-raised eggs into the butter-sugar mixture, adding one egg at a time and mixing for 30 seconds after each addition.
5. Stir in the pure vanilla extract and whole milk buttermilk until the wet ingredients are fully emulsified.
6. Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula, making exactly 15 folding motions to avoid overmixing.
7. Carefully fold in the finely diced Granny Smith apples and roughly chopped toasted walnuts until just distributed throughout the batter.
8. Transfer the batter to the prepared loaf pan and use an offset spatula to create a smooth, slightly domed surface.
9. Sprinkle the tablespoon of turbinado sugar evenly over the top of the batter to create a sparkling, crunchy crust.
10. Bake in the preheated 350°F oven for 55-65 minutes, rotating the pan halfway through, until a wooden skewer inserted into the center comes out completely clean with no moist crumbs attached.
11. Remove the bread from the oven and let it cool in the pan on a wire rack for exactly 20 minutes before transferring it directly to the rack to cool completely.

Something about the way the tender crumb gives way to those sweet apple pieces and crunchy walnuts makes this bread truly special. The cinnamon and nutmeg create this warm, aromatic backdrop that perfectly complements the tart apples, while that turbinado sugar topping adds the most delightful textural contrast. I love serving thick slices slightly warmed with a dollop of crème fraîche for breakfast or enjoying it as an afternoon treat with a strong cup of English breakfast tea.

Sun-Dried Tomato and Basil Bread

Wandering through the farmers market last weekend, the scent of fresh basil transported me straight back to my grandmother’s kitchen, where she’d always say the best recipes start with ingredients that tell a story. That memory inspired me to create this sun-dried tomato and basil bread, a loaf that fills your home with the most incredible Mediterranean aroma while baking. I love how the vibrant red tomatoes peek through the golden crust, making it almost too beautiful to slice—almost.

Ingredients

• 3 ½ cups bread flour, sifted
• 1 ¼ cups warm water (110°F)
• 2 ¼ teaspoons active dry yeast
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons fine sea salt
• ¾ cup sun-dried tomatoes in olive oil, finely chopped
• ½ cup fresh basil leaves, chiffonade-cut

Instructions

1. Combine warm water and active dry yeast in a large mixing bowl, then let it stand for 8 minutes until foamy.
2. Add bread flour, extra virgin olive oil, and fine sea salt to the yeast mixture, then mix with a dough hook on medium speed for 6 minutes until the dough becomes smooth and elastic. Tip: The dough should clean the sides of the bowl but remain slightly tacky to the touch for optimal texture.
3. Knead in the finely chopped sun-dried tomatoes and chiffonade-cut fresh basil by hand for 3 minutes until evenly distributed.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm place for 1 hour 15 minutes until doubled in size.
5. Punch down the risen dough firmly to release air bubbles, then shape it into a tight round loaf.
6. Place the shaped loaf on a parchment-lined baking sheet, cover again with the damp towel, and proof for 45 minutes until puffy. Tip: Gently press the dough with a fingertip—if the indentation slowly springs back, it’s perfectly proofed.
7. Preheat your oven to 375°F during the last 15 minutes of proofing.
8. Score the top of the loaf with a sharp lame or knife in a crosshatch pattern about ¼-inch deep.
9. Bake for 35-38 minutes until the crust is deep golden brown and the internal temperature reaches 190°F when tested with an instant-read thermometer. Tip: For an extra crisp crust, place a pan of boiling water on the oven rack below during baking to create steam.
10. Transfer the baked bread to a wire rack and let it cool completely for 2 hours before slicing.

Kneading those sun-dried tomatoes and basil directly into the dough creates the most marvelous marbled effect when you slice into it—like edible artwork. The crust shatters beautifully with each cut, revealing a tender, aromatic crumb that’s speckled with sweet-tart tomato jewels and herbal freshness. I love serving thick slices alongside a rich tomato bisque or toasting them for crostini topped with whipped ricotta and a drizzle of basil oil.

Maple Pecan Pull-Apart Bread

Zesty autumn mornings always make me crave something warm and indulgent, and this maple pecan pull-apart bread has become my go-to comfort bake. I first discovered this recipe during a cozy Vermont weekend, where the scent of maple syrup filled every farmhouse kitchen we visited. Now, I make it whenever I need that nostalgic, sweet escape from everyday busyness.

Ingredients

– 3½ cups all-purpose flour, sifted
– ¼ cup granulated sugar
– 2¼ teaspoons instant yeast
– 1 teaspoon fine sea salt
– ½ cup whole milk, warmed to 110°F
– ¼ cup pure maple syrup
– 2 large pasture-raised eggs, lightly beaten
– 6 tablespoons European-style unsalted butter, softened
– 1 cup dark brown sugar, packed
– 1 tablespoon ground cinnamon
– 1½ cups toasted pecans, roughly chopped
– ¼ cup clarified butter, melted

Instructions

1. Combine sifted all-purpose flour, granulated sugar, instant yeast, and fine sea salt in the bowl of a stand mixer fitted with a dough hook.
2. Pour in whole milk warmed to 110°F, pure maple syrup, and lightly beaten pasture-raised eggs.
3. Mix on low speed for 2 minutes until a shaggy dough forms.
4. Add softened European-style unsalted butter one tablespoon at a time, mixing for 5 minutes until the dough becomes smooth and elastic.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour or until doubled in size.
6. While dough rises, combine packed dark brown sugar, ground cinnamon, and roughly chopped toasted pecans in a medium bowl.
7. Roll the risen dough into a 12×20-inch rectangle on a lightly floured surface.
8. Brush the entire surface with melted clarified butter using a pastry brush.
9. Sprinkle the brown sugar mixture evenly over the buttered dough, pressing gently to adhere.
10. Cut the dough vertically into 6 equal strips using a pizza cutter.
11. Stack the strips neatly and cut horizontally into 6 equal squares.
12. Arrange the squares vertically in a greased 9×5-inch loaf pan, creating a layered effect.
13. Cover the pan loosely with plastic wrap and let rise for 45 minutes until the dough reaches the pan’s rim.
14. Preheat your oven to 350°F during the final 15 minutes of rising.
15. Bake the bread for 35-40 minutes until golden brown and an instant-read thermometer inserted into the center registers 190°F.
16. Cool the bread in the pan for 10 minutes before inverting onto a wire rack.
17. Drizzle additional maple syrup over the warm bread for extra shine.

Yielding the most irresistible pull-apart experience, this bread features caramelized layers that shatter with each gentle tug. The toasted pecans provide a satisfying crunch against the pillowy soft dough, while the maple syrup creates a glossy, sticky glaze that’s impossible to resist. Serve it warm with a dollop of cinnamon-spiced whipped cream for an extra decadent breakfast treat, or enjoy it as an afternoon snack with a strong cup of black coffee.

Zucchini and Carrot Bread

As I was cleaning out my produce drawer last weekend, I found myself staring at that inevitable late-summer surplus of zucchini and carrots, which inspired me to create this moist, warmly spiced quick bread that’s become my go-to for breakfast or an afternoon snack. Honestly, there’s something so satisfying about transforming humble vegetables into a sweet, tender loaf that makes your whole kitchen smell like autumn. I love baking this on Sunday afternoons—it’s my little ritual to prep for the week ahead.

Ingredients

– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 2 large pasture-raised eggs, lightly beaten
– ½ cup extra-virgin olive oil
– ¾ cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1 cup finely grated zucchini, excess moisture squeezed out
– 1 cup finely grated carrot

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with olive oil or line it with parchment paper.
2. In a medium mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon, and ½ teaspoon freshly grated nutmeg until fully combined.
3. In a separate large bowl, combine 2 large pasture-raised eggs (lightly beaten), ½ cup extra-virgin olive oil, ¾ cup granulated sugar, and 1 teaspoon pure vanilla extract, whisking vigorously for about 60 seconds until the mixture is smooth and slightly pale.
4. Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain to avoid overmixing.
5. Add 1 cup finely grated zucchini (with excess moisture squeezed out) and 1 cup finely grated carrot to the batter, folding gently until evenly distributed.
6. Pour the batter into the prepared loaf pan and use a spatula to spread it evenly into the corners.
7. Bake at 350°F for 50–60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown and springs back when lightly pressed.
8. Transfer the pan to a wire rack and let the bread cool in the pan for 15 minutes to set the structure.
9. Carefully remove the bread from the pan and allow it to cool completely on the wire rack for at least 1 hour before slicing. Using a serrated knife, slice the bread into ½-inch thick pieces for clean cuts. Ultimately, this bread has a wonderfully moist, dense crumb with subtle sweetness and earthy spice notes that pair beautifully with a smear of cream cheese or a drizzle of honey. I love toasting a slice until the edges are just crisp and serving it alongside a hot cup of chai for the coziest breakfast imaginable.

Dark Rye Bread with Caraway Seeds

Yesterday, I found myself craving that distinct earthy aroma that only comes from baking dark rye bread—the kind that fills your kitchen with warmth and memories of my grandmother’s farmhouse kitchen, where she’d always say the secret was in the caraway seeds. There’s something deeply satisfying about working with rye flour; it demands patience but rewards you with a loaf that’s both rustic and sophisticated, perfect for slicing thick and slathering with butter after a long day.

Ingredients

• 2 cups dark rye flour
• 1 cup bread flour
• 1 ½ cups warm water (110°F)
• 2 tablespoons caraway seeds
• 1 tablespoon active dry yeast
• 1 tablespoon blackstrap molasses
• 1 teaspoon fine sea salt
• 1 tablespoon extra virgin olive oil

Instructions

1. Combine warm water (110°F) with active dry yeast in a large mixing bowl and let stand for 5 minutes until foamy.
2. Whisk blackstrap molasses into the yeast mixture until fully dissolved.
3. Add dark rye flour, bread flour, caraway seeds, and fine sea salt to the bowl.
4. Mix with a dough hook on medium speed for 8 minutes until the dough pulls away from the bowl’s sides.
5. Drizzle extra virgin olive oil over the dough and knead by hand for 2 minutes to incorporate.
6. Transfer dough to an oiled bowl, cover with damp cheesecloth, and proof in a warm place for 1 hour until doubled in volume.
7. Punch down the dough firmly to release air bubbles.
8. Shape into a round loaf and place on a parchment-lined baking sheet.
9. Score the top with a sharp lame in a crosshatch pattern.
10. Proof uncovered for 45 minutes until the loaf springs back slowly when pressed.
11. Preheat oven to 375°F during the final 15 minutes of proofing.
12. Bake for 35-40 minutes until the crust is deep brown and sounds hollow when tapped.
13. Cool completely on a wire rack for 2 hours before slicing.

Crunchy crust gives way to a moist, tight crumb that holds up beautifully to robust toppings. Consider serving thick slices with smoked salmon and crème fraîche, or simply toasted with cultured butter—the caraway’s anise-like notes make every bite complex and memorable.

Vegan No-Knead Artisan Bread

Perfecting homemade bread used to feel like a distant dream until I discovered this magical no-knead method that transformed my kitchen into a rustic bakery. I remember the first time I pulled this golden-crusted loaf from the oven—the crackle of the crust and that unmistakable freshly baked aroma made me feel like a true artisan, even as a busy home cook who rarely has hours to spare for traditional bread-making.

Ingredients

• 4 cups (500g) high-protein bread flour
• 2 teaspoons (12g) fine sea salt
• 1/2 teaspoon (2g) instant yeast
• 2 cups (475ml) filtered water at 85°F
• 1 tablespoon (15ml) extra virgin olive oil for coating
• Cornmeal for dusting

Instructions

1. Combine 4 cups bread flour, 2 teaspoons fine sea salt, and 1/2 teaspoon instant yeast in a large mixing bowl using a whisk to ensure even distribution.
2. Pour 2 cups filtered water at 85°F into the dry ingredients and mix with a wooden spoon until no dry flour remains and a shaggy dough forms.
3. Cover the bowl tightly with plastic wrap and let rest at room temperature (70-75°F) for 18 hours until the surface shows bubbles and the dough has doubled in volume.
4. Lightly flour a work surface and transfer the risen dough using a bowl scraper, being careful to preserve the air bubbles.
5. Fold the dough over itself four times—north, south, east, west—to create surface tension without deflating the structure.
6. Shape into a round boule by tucking the edges underneath and rotating between cupped hands.
7. Coat a clean kitchen towel generously with cornmeal and place the shaped dough seam-side up on the towel.
8. Dust the top with additional flour, cover with another towel, and proof for 2 hours at room temperature until the dough springs back slowly when poked.
9. During the final 30 minutes of proofing, place a 5-quart Dutch oven with lid into your oven and preheat to 475°F.
10. Carefully remove the hot Dutch oven using oven mitts and transfer the proofed dough into it seam-side up.
11. Score the top of the dough with a sharp lame or razor blade in a 1/2-inch deep cross pattern to control expansion.
12. Cover with the lid and bake at 475°F for 30 minutes until the crust begins to set and color develops.
13. Remove the lid and continue baking for 15-20 minutes until the crust achieves a deep golden-brown hue and sounds hollow when tapped.
14. Transfer the baked bread to a wire cooling rack using tongs and let cool completely for 2 hours before slicing.

You’ll marvel at the crackling crust that gives way to an irregular, chewy crumb with those beautiful artisan holes. This bread develops incredible depth overnight—try thick slices toasted with smashed avocado and flaky sea salt, or tear chunks to dip in herbed olive oil while it’s still warm from the oven.

Summary

Journey through these 20 Breville bread maker recipes opens up a world of homemade goodness for every occasion. From daily loaves to special treats, there’s something for everyone. Try your favorites, leave a comment sharing which ones you love, and don’t forget to pin this article to your Pinterest boards for easy reference. Happy baking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.