13 Fluffy Artisan Bread Recipes — From Loaves to Rolls

Maybe it’s the cozy aroma or the satisfying crust, but there’s something magical about homemade artisan bread. This roundup of 13 fluffy recipes—from rustic loaves to soft rolls—will fill your kitchen with warmth and your table with joy. Ready to bake?

Classic Sourdough Boule

Sourdough is the kind of bread that makes you feel like a pro, even if you’re just baking in your cozy kitchen. Today I'm sharing my go-to recipe for a classic sourdough boule—the one that delivers that tangy sourdough starter flavor, a crackling crust, and a soft, airy interior you can't resist.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 45 minutes

Ingredients

For the Levain

• 1/4 cup bubbly, active sourdough starter (100% hydration)
• 1/2 cup (60g) unbleached bread flour
• 1/4 cup (60g) filtered water, room temperature

For the Dough

• 3 cups (360g) unbleached bread flour
• 1/4 cup (30g) whole wheat flour
• 1 1/2 cups (355g) filtered water, room temperature
• 2 teaspoons (10g) fine sea salt
• All of the levain (above)
• Extra bread flour for dusting (about 1/4 cup)

Instructions

1. The night before baking, feed your starter: mix 1/4 cup starter with 1/2 cup bread flour and 1/4 cup filtered water. Cover loosely and let sit at room temperature for 8-12 hours until bubbly and doubled. (Tip: if your kitchen is cool, place it near a warm spot.)
2. In a large bowl, combine 3 cups bread flour and 1/4 cup whole wheat flour. Add 1 1/2 cups filtered water and the bubbly levain. Mix with a dough whisk or your hand until no dry flour remains—the dough will be shaggy. Cover and rest for 30 minutes (this is the autolyse).
3. Sprinkle 2 teaspoons fine sea salt over the dough. Wet your hands, then fold the dough by grabbing one side, stretching it up, and folding it over the center. Turn the bowl and repeat 4-6 times until the salt is incorporated. (Tip: use a splash of water on your hands to prevent sticking.)
4. Perform a series of stretch-and-folds: every 30 minutes for the next 2 hours, wet your hands and gently stretch one side of the dough up and fold it to the center. Rotate the bowl and do this 4 times total each round. The dough will become smoother and more elastic.
5. After the folds, cover the bowl and let the dough bulk ferment at room temperature for another 2-3 hours, or until it's puffy, has visible bubbles, and has increased by about 50% in volume. (Tip: use a straight-sided container to easily track the rise.)
6. Lightly flour your work surface with extra bread flour. Turn the dough out onto the floured surface (it should be soft and slightly sticky). Gently shape it into a boule by pulling the edges toward the center and flipping it seam-side down. Cup your hands around the dough and rotate it in small circles to tighten the surface.
7. Place the shaped boule seam-side up into a well-floured banneton or a bowl lined with a floured kitchen towel. Cover with plastic wrap or a cloth and refrigerate overnight (12-15 hours) for a deep flavor and easier handling. (Tip: cold proofing also makes scoring much easier.)
8. The next morning, about an hour before baking, place a Dutch oven (with lid) into the oven and preheat to 500°F. Once hot, carefully remove the pot. Turn the cold dough out onto a piece of parchment paper. Score the top with a sharp lame or knife: a single slash or cross about 1/2 inch deep.
9. Using the parchment as a sling, lower the dough into the hot Dutch oven. Cover with the lid and bake at 500°F for 20 minutes. (Tip: the steam from the dough will help create a glossy crust.)
10. Remove the lid, reduce the oven temperature to 450°F, and continue baking for another 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 205-210°F. Use an instant-read thermometer to check for doneness.
11. Transfer the boule to a wire rack and let it cool completely for at least 1-2 hours before slicing. This cooling period is essential for the interior to set—resist the temptation to cut it warm!

Let the bread rest fully—I know it's hard, but that final cool is when the crumb becomes soft and airy. Slice it thick, slather with butter, or serve alongside a hearty soup. The tangy aroma will linger in your kitchen long after the last bite.

Honey Oatmeal Sandwich Bread

Baking bread from scratch is one of my favorite weekend rituals, and this Honey Oatmeal Sandwich Bread has become a staple. The combination of whole oats and honey gives it a soft, subtly sweet crumb that’s perfect for everything from turkey sandwiches to morning toast.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Bread

• 1 cup old-fashioned rolled oats
• 1 cup boiling water
• 1/2 cup honey (preferably local)
• 2 tablespoons unsalted butter, softened
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/4 cup warm water (110°F)
• 1 large egg, room temperature
• 3 1/2 to 4 cups all-purpose flour
• 1/4 cup old-fashioned rolled oats (for topping)

Instructions

1. In a small bowl, combine 1 cup rolled oats and 1 cup boiling water. Let stand for 20 minutes until the oatmeal is thick and cooled to room temperature.
2. In a large bowl, dissolve the yeast and 1 teaspoon of the honey in 1/4 cup warm water (110°F). Let stand for 5-10 minutes until foamy. This confirms your yeast is active.
3. Add the remaining honey, softened butter, salt, egg, and the cooled oatmeal mixture to the yeast. Mix until well combined.
4. Gradually add 3 cups of the flour, stirring until a shaggy dough forms. Turn the dough out onto a floured surface and knead, adding the remaining flour as needed, for 8-10 minutes until smooth and elastic. To check, stretch a small piece of dough—it should form a thin, translucent membrane (windowpane test) without tearing.
5. Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 1 hour. A spot near a sunny window or on top of the fridge works well.
6. Punch down the dough to release air. Shape into a loaf and place in a greased 9×5-inch loaf pan. Cover and let rise until doubled again, about 45 minutes. The dough should crest just above the pan rim.
7. Preheat your oven to 350°F. Brush the top of the risen loaf with a little milk or water, then sprinkle evenly with the remaining 1/4 cup rolled oats. Bake for 35-40 minutes, until deep golden brown and the internal temperature reaches 190°F on an instant-read thermometer.
8. Remove the bread from the pan immediately and transfer to a wire rack. For an extra-soft crust, brush the top with melted butter while still warm. Cool completely—at least 1 hour—before slicing. Patience here prevents a gummy texture.

Every slice of this bread is tender with a subtle honey sweetness and a pleasant oat chew. It makes the most incredible toast or the softest sandwich bread you could ask for—try it with a smear of salted butter or as the base for a hearty turkey club.

Rosemary and Sea Salt Focaccia

Golden and irresistible, this Rosemary and Sea Salt Focaccia is my go-to for a showstopper bread that’s surprisingly simple. Every dimple holds a pool of fragrant herb oil, while the edges turn shatteringly crisp and the inside stays pillowy soft. I love how the whole kitchen fills with that woodsy rosemary scent as it bakes.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

Dough

• 4 cups (500g) all-purpose flour, plus more for dusting
• 2 teaspoons active dry yeast
• 2 teaspoons granulated sugar
• 2 teaspoons fine sea salt
• 1 3/4 cups (415ml) warm water (about 110°F)
• 1/4 cup (60ml) rich extra virgin olive oil, plus more for bowl and pan

Topping

• 3 tablespoons fresh rosemary leaves, roughly chopped
• 1 teaspoon flaky sea salt, such as Maldon
• 2 tablespoons rich extra virgin olive oil, for drizzling

Instructions

1. In a large mixing bowl, whisk together 4 cups all-purpose flour, 2 teaspoons active dry yeast, 2 teaspoons granulated sugar, and 2 teaspoons fine sea salt until evenly combined.
2. Make a well in the center and pour in 1 3/4 cups warm water (110°F) and 1/4 cup extra virgin olive oil. Tip: Water that feels like a warm bath (not hot) is ideal—too hot will kill the yeast.
3. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains, about 2 minutes. The dough will be sticky; that's okay.
4. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest for 10 minutes. This autolyse step gives the flour time to absorb water and makes kneading easier.
5. Lightly oil your hands and the work surface with olive oil. Turn the dough out and knead for 5-7 minutes until it becomes smooth, elastic, and slightly tacky. Add a tiny dusting of flour only if it sticks uncontrollably.
6. Shape the dough into a ball and place it in a well-oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot (around 75°F) until doubled in size, about 1 hour.
7. Generously coat a 9×13-inch metal baking pan with 2 tablespoons of olive oil, including the sides. Transfer the dough to the pan and gently stretch it to fit the edges. If it resists, let it rest 10 minutes and stretch again—this prevents tearing.
8. Cover the pan with plastic wrap and let the dough rise a second time until puffy and nearly doubled, about 30 minutes. Meanwhile, preheat your oven to 425°F and position a rack in the middle.
9. Uncover the dough. Using oiled fingertips, press deep dimples all over the surface, going all the way to the bottom of the pan. Space them about 1 inch apart—don't be shy, those dimples hold the oil.
10. Drizzle 2 tablespoons extra virgin olive oil evenly over the top, letting it pool in the dimples. Sprinkle with 3 tablespoons chopped fresh rosemary and 1 teaspoon flaky sea salt.
11. Bake for 20-25 minutes, rotating the pan halfway through, until the focaccia is deep golden brown on top and the edges are very crispy. The internal temperature should reach about 200°F.
12. Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Tip: For extra-crispy edges, let it cool directly on the rack without covering.
13. Cut into squares or tear apart. Serve warm or at room temperature.

Your focaccia will have a shatteringly crisp bottom and edges, a cloud-like crumb, and a bold herb-and-salt punch. I love serving it alongside a bowl of tomato soup or split in half for the best sandwich bread—especially with prosciutto and fresh mozzarella.

Cheddar and Jalapeño Artisan Rolls

Who doesn't love a warm, cheesy roll fresh from the oven? These Cheddar and Jalapeño Artisan Rolls combine sharp cheddar chunks with spicy jalapeño for a perfect dinner roll. I always make a double batch because they disappear so fast!

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1 tablespoon granulated sugar
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 teaspoon fine sea salt
• 1 cup warm whole milk (about 110°F)
• 3 tablespoons unsalted butter, melted
• 1 large egg, at room temperature
• 1 cup extra-sharp cheddar cheese, cut into 1/4-inch cubes
• 1 fresh jalapeño, seeded and finely minced

Instructions

1. In a large bowl, whisk together the flour, sugar, instant yeast, and salt.
2. Add the warm milk, melted butter, and egg; stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Tip: The dough should be tacky but not sticky; add a tablespoon more flour if needed.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour until doubled in size.
5. Punch down the dough and turn it out onto a floured surface. Gently knead in the cheddar cubes and minced jalapeño until evenly distributed.
6. Divide the dough into 12 equal pieces and shape each into a tight ball. Arrange them on a parchment-lined baking sheet, about 2 inches apart.
7. Cover loosely with a kitchen towel and let rise for 30–40 minutes until puffy. Tip: The second rise is crucial for soft rolls—don't skip it!
8. Preheat the oven to 375°F. Brush the tops of the rolls with a little melted butter if desired.
9. Bake for 18–20 minutes, until golden brown and the internal temperature reaches 200°F. Tip: For extra shine, brush with butter immediately after baking.
10. Transfer to a wire rack and cool for at least 10 minutes before serving.

Biting into one of these rolls, you get the rich melt of sharp cheddar and a gentle kick from the jalapeño. They're perfect alongside a bowl of chili or just slathered with salted butter. Enjoy them warm for the best texture!

Cinnamon Raisin Swirl Bread

There's something magical about pulling a loaf of Cinnamon Raisin Swirl Bread out of the oven—the sweet, warm aroma fills the kitchen and instantly makes everything feel cozy. I love making this for lazy weekend breakfasts, when we can take our time slicing into that beautiful swirl.

Serving: 10 | Prep Time: 25 minutes | Cooking Time: 40 minutes

Ingredients

• 3/4 cup whole milk (warmed to 110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/4 cup granulated sugar, divided
• 1 large farm-fresh egg (room temperature)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 1 teaspoon fine sea salt
• 2 3/4 cups unbleached all-purpose flour (plus more for dusting)
• 2/3 cup plump raisins (soaked in hot water for 10 minutes, then drained)
• 1/2 cup packed light brown sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon unsalted butter (melted, for brushing)
• 1/2 cup confectioners' sugar (sifted)
• 2 tablespoons heavy cream

Instructions

1. In a small bowl, combine the warm milk (110°F) with 1 tablespoon of the granulated sugar and sprinkle the yeast on top. Let it sit for 5–10 minutes until foamy. Tip: Milk should feel like warm bath water—not hot—to avoid killing the yeast.
2. In a large mixing bowl, whisk together the remaining 3 tablespoons granulated sugar, the egg, melted butter, and salt until smooth.
3. Add the foamy yeast mixture to the bowl and stir to combine.
4. Gradually add 2 1/2 cups of the flour, mixing with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, adding the remaining 1/4 cup flour as needed, until smooth and elastic. Tip: Use a bench scraper to help lift and fold the sticky dough.
5. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm, draft-free place until doubled in size, about 1 hour.
6. Meanwhile, soak the raisins in a bowl of hot water for 10 minutes, then drain well and pat dry with paper towels.
7. In a small bowl, mix the brown sugar and cinnamon together until combined.
8. Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 9×12-inch rectangle.
9. Brush the dough evenly with the 1 tablespoon melted butter, then sprinkle the brown sugar-cinnamon mixture over the surface, leaving a 1/2-inch border. Scatter the drained raisins evenly over the sugar mixture.
10. Starting from a short end, tightly roll the dough into a log, pinching the seam firmly to seal.
11. Place the log seam-side down into a greased 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise for 30–45 minutes, until puffy and nearly doubled.
12. Preheat oven to 350°F. Bake the bread for 35–40 minutes, until deep golden brown and an instant-read thermometer inserted into the center reads 190°F. Tip: Tent loosely with foil after 20 minutes if the top is browning too quickly.
13. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. For the glaze, whisk together the confectioners' sugar and heavy cream until smooth; drizzle over the warm bread.

Pulling this loaf apart while it's still warm reveals a tender, pillowy crumb studded with juicy raisins and ribbons of cinnamon-sugar. A thick slice with a pat of salted butter is pure breakfast heaven, and it also makes incredible French toast the next day.

Garlic and Herb Boule

Oh, there's nothing quite like the aroma of roasted garlic wafting through the kitchen—it instantly transports me to cozy evenings and rustic gatherings. This Garlic and Herb Boule is my go-to when I want a showstopper bread that fills the house with warmth and makes any meal feel special.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

Roasted Garlic Puree

• 2 whole plump garlic bulbs
• 2 tablespoons quality extra-virgin olive oil
• Pinch of flaky sea salt

Dough

• 3 ½ cups (17.5 oz) unbleached all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ teaspoons finely ground sea salt
• 1 ¼ cups lukewarm water (110°F)
• 2 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 tablespoon finely chopped fresh flat-leaf parsley
• Roasted garlic puree (from above)
• 1 tablespoon salted butter, melted (for brushing)

Instructions

1. Preheat your oven to 400°F. Slice off the top quarter of each garlic bulb to expose the cloves, drizzle cut sides with 1 tablespoon olive oil each, and sprinkle with a pinch of flaky sea salt. Wrap each bulb tightly in foil and roast on a baking sheet for 35-40 minutes until cloves are soft and golden. Let cool, then squeeze the cloves into a small bowl and mash into a smooth puree with a fork. Set aside. (Tip: Roast extra bulbs to keep on hand for spreading on bread or stirring into sauces.)
2. While garlic roasts, prepare the dough. In a large mixing bowl, whisk together 3 ½ cups unbleached all-purpose flour, 1 packet active dry yeast, and 1 ½ teaspoons finely ground sea salt. Make a well in the center and pour in 1 ¼ cups lukewarm water (110°F) — too hot kills yeast, too cold slows it down — and 2 tablespoons of the roasted garlic puree. Mix with a wooden spoon until a shaggy dough forms, then turn onto a floured surface.
3. Knead the dough for 8 minutes, adding the fresh rosemary, thyme, and parsley during the last 2 minutes of kneading. The dough should be smooth, elastic, and slightly tacky but not sticky. (Tip: If it sticks to your hands, dust lightly with flour, but don't add more than 1-2 tablespoons — a wetter dough yields a more open crumb.)
4. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot (around 75°F) for 1 to 1½ hours, until doubled in size.
5. Punch down the dough gently. Shape it into a tight round boule by pulling the edges toward the center and pinching seams. Place on a parchment-lined baking sheet seam-side down, cover loosely with plastic wrap, and let rise another 30 minutes.
6. Meanwhile, preheat the oven to 425°F. If using a Dutch oven, place it in the oven while preheating. Once the second rise is done, score the top of the loaf with a sharp knife in a crosshatch pattern (about ½ inch deep). Carefully transfer the dough (on parchment) into the hot Dutch oven, cover, and bake for 25 minutes. Then remove the lid and bake an additional 15-20 minutes until deep golden brown and the internal temperature reaches 200°F. (Tip: No Dutch oven? Bake on a preheated baking stone or sheet, and place a metal pan filled with 1 cup hot water on the lowest rack for steam.)
7. Remove from oven, brush the top with 1 tablespoon melted salted butter for a glossy, tender crust, and cool completely on a wire rack before slicing — at least 1 hour to set the crumb.

Really, the crackling crust gives way to a soft, herb-flecked interior with sweet, mellow garlic in every bite. I love serving this boule alongside a hearty winter stew or simply torn and dunked into a bowl of savory olive oil for dipping.

Seeded Whole Wheat Batard

There's something about a crusty loaf studded with seeds that feels so wholesome and satisfying. This seeded whole wheat batard combines a hearty whole wheat flour blend with crunchy sunflower, pumpkin, and sesame seeds for a nutty texture that elevates any sandwich or toast.

Serving: 12 | Prep Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey
• 1 cup finely ground whole wheat flour
• 1 cup unbleached bread flour
• 1 1/2 teaspoons fine sea salt
• 2 tablespoons toasted sesame seeds
• 2 tablespoons raw pumpkin seeds
• 2 tablespoons raw sunflower seeds
• 1 tablespoon olive oil (for bowl)
• 1 tablespoon mixed seeds (for topping)

Instructions

1. In a large bowl, whisk together the warm water, active dry yeast, and honey; let sit for 5 minutes until foamy (tip: water should feel like a warm bath, not hot, to avoid killing the yeast).
2. Add the whole wheat flour, bread flour, fine sea salt, toasted sesame seeds, raw pumpkin seeds, and raw sunflower seeds; stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic (tip: sprinkle more bread flour sparingly if sticky, but a slightly tacky dough is ideal).
4. Lightly oil a clean bowl with olive oil, place the dough inside, and turn to coat; cover with plastic wrap and let rise in a warm spot for 1-1.5 hours until doubled in size.
5. Punch down the dough and shape it into a batard: flatten into a rectangle, fold the long edges toward the center, then roll tightly, pinching the seam; place seam-side down on a parchment-lined baking sheet.
6. Cover loosely with a kitchen towel and let rise for 30-40 minutes until puffy (tip: to check, press gently—an indent that springs back slowly means it's ready).
7. Preheat the oven to 450°F with a baking stone or inverted sheet pan inside; if using a steam pan, place it on the bottom rack.
8. Brush the top of the loaf with water and sprinkle with the mixed seeds; score 3-4 diagonal slashes 1/4 inch deep using a sharp lame or knife.
9. Carefully slide the parchment onto the hot baking stone; pour 1 cup of hot water into the steam pan and immediately close the oven door.
10. Bake for 30-35 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom; let cool completely on a wire rack before slicing.

Don't be surprised if this batard disappears before it cools—the nutty crust from the seeds and tender crumb make it irresistible on its own or slathered with butter. For a twist, serve it alongside a bowl of hearty soup or use it for a loaded avocado toast with a sprinkle of flaky salt.

Olive and Rosemary Artisan Rolls

A basket of warm, pull-apart rolls is the ultimate comfort food—especially when they're studded with briny Kalamata olives and fragrant rosemary. This recipe creates soft, fluffy rolls with a savory, herbaceous punch that’s perfect for dinner or a snack.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 3 1/2 cups high-quality all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 tablespoon granulated sugar
• 1 teaspoon fine sea salt
• 1 cup warm water (about 110°F)
• 1/4 cup extra virgin olive oil, plus more for greasing
• 3/4 cup coarsely chopped Kalamata olives
• 2 tablespoons fresh rosemary leaves, finely chopped

Instructions

1. In a large bowl, whisk together the all-purpose flour, instant yeast, sugar, and fine sea salt until evenly combined.
2. Make a well in the center and pour in the warm water and extra virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.
3. Turn the dough out onto a lightly floured surface and knead for 8 minutes until smooth and elastic. Tip: If the dough feels too sticky, add a tablespoon of flour at a time; if too dry, sprinkle with a little water.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down the dough and turn it onto a floured surface. Gently knead in the chopped Kalamata olives and fresh rosemary until evenly distributed.
6. Divide the dough into 12 equal pieces (about 60g each). Shape each piece into a tight ball by pulling the edges toward the center and pinching to seal.
7. Arrange the rolls in a greased 9-inch round baking pan or on a parchment-lined baking sheet, spacing them about 1/2 inch apart. Cover with a clean kitchen towel and let rise for 30 minutes until puffy.
8. Preheat the oven to 375°F. Brush the tops of the rolls with a little olive oil and bake for 18-20 minutes, until golden brown and the internal temperature reaches 190°F.
9. Cool in the pan for 5 minutes, then transfer to a wire rack. Tip: For extra soft crust, brush with melted butter immediately after baking.

My favorite way to serve these rolls is warm from the oven, torn apart and dipped in a pool of herbed olive oil. The briny olives and earthy rosemary create a savory depth that pairs beautifully with soups, stews, or simply slathered with salted butter.

Parmesan and Black Pepper Loaf

Cravings for something savory and cheesy hit me hard last weekend, and this Parmesan and Black Pepper Loaf was the perfect answer. It's become my go-to for a quick bread that's equally great alongside soup or toasted for breakfast.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Dough

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 ½ teaspoons coarsely cracked black pepper (plus more for topping)
• 1 cup finely grated Parmesan cheese, divided (¾ cup for dough, ¼ cup for topping)
• ½ cup (1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs, at room temperature
• ¾ cup whole milk

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with butter or line with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, 1 ½ teaspoons black pepper, and ¾ cup grated Parmesan. Make sure the baking powder is evenly distributed for a consistent rise.
3. In a separate medium bowl, whisk the melted butter, eggs, and milk until smooth. I always crack my eggs into a small bowl first to avoid any shell mishaps.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry flour remains. Do not overmix—lumps are okay, and overworking will make the loaf tough.
5. Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining ¼ cup Parmesan and a generous pinch of cracked black pepper over the top. Press lightly so it sticks.
6. Bake for 40–45 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 30 minutes.
7. Cool the loaf in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely before slicing. This resting step helps the crumb set properly.

Finally, slice into thick pieces and admire that tender, peppery crumb with pockets of salty Parmesan. I love serving it warm with a pat of butter, but it's also fantastic toasted the next day with a fried egg on top.

Orange Cranberry Yeast Bread

Right now, as the holiday season approaches, I find myself craving the cozy aroma of citrus and cranberries baking in the oven. This Orange Cranberry Yeast Bread is my go-to festive treat—soft, lightly sweet, and studded with tart dried cranberries and bright orange zest. It's the kind of bread that makes your whole kitchen smell like Christmas morning.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Dough

• 3 1/4 cups all-purpose flour, plus more for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1/4 cup granulated sugar
• 1 tsp fine sea salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup whole milk, warmed to 110°F
• 1/4 cup water, warmed to 110°F
• 1 large egg, at room temperature
• Zest of 1 large orange (about 1 tbsp)

For the Add-ins

• 1 cup dried cranberries
• 1 tbsp orange zest (from above)

Instructions

1. In a small bowl, combine the warmed milk and water. Sprinkle the yeast and a pinch of sugar over the liquid. Let stand for 5–10 minutes until foamy—if it doesn't foam, your yeast may be dead (tip: use a thermometer to ensure liquid is between 105-115°F for best activation).
2. In a large mixing bowl, whisk together 3 cups of the flour, the remaining sugar, and salt. Using a pastry cutter or your fingers, cut in the softened butter until the mixture resembles coarse crumbs.
3. Add the yeast mixture, egg, and orange zest to the flour mixture. Stir with a wooden spoon until a shaggy dough forms. Fold in the dried cranberries.
4. Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding the remaining 1/4 cup flour as needed, until the dough is smooth, elastic, and only slightly tacky (tip: to test, press your finger into the dough—it should spring back slowly).
5. Place the dough in a greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place for 1–1 1/2 hours, or until doubled in size (tip: if your kitchen is cool, place the bowl in an oven with only the light on).
6. Punch down the dough to release air. Turn it out onto a lightly floured surface and shape into a loaf. Place the loaf into a greased 9×5-inch loaf pan. Cover loosely with plastic wrap and let rise again for 30–45 minutes, until it crowns about 1 inch above the rim of the pan.
7. Meanwhile, preheat the oven to 350°F. When the loaf has risen, bake for 30–35 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (tip: an instant-read thermometer prevents over- or under-baking). If the top is browning too quickly, tent with foil during the last 10 minutes.
8. Remove the bread from the pan and let cool completely on a wire rack before slicing. This ensures a tender crumb and prevents the bread from getting gummy.

Golden brown and fragrant, this bread is perfect for breakfast with a pat of butter or as a side for holiday brunch. The chewy cranberries and bright citrus notes make every slice feel celebratory—try it toasted with a drizzle of honey for an extra treat.

Jalapeño Cheddar Beer Bread

Since I first discovered the magic of beer bread, it's been my go-to for game days and lazy Sundays. The combination of sharp cheddar and spicy pickled jalapeños makes this loaf irresistible.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 50 minutes

Ingredients

For the Bread

• 3 cups all-purpose flour, spooned and leveled
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1/4 cup granulated sugar
• 1 1/2 cups sharp cheddar cheese, shredded and divided
• 1/2 cup pickled jalapeños, drained and finely chopped
• 1 (12-ounce) bottle good-quality beer (such as an IPA or lager), at room temperature
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan with butter or nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, salt, and sugar until evenly combined.
3. Reserve 1/4 cup of the shredded cheddar for the topping, then add the remaining 1 1/4 cups cheddar and the chopped jalapeños to the flour mixture. Toss gently to coat the cheese and jalapeños in flour (this prevents sinking).
4. Pour the beer into the dry ingredients and stir with a wooden spoon just until a shaggy dough forms. Do not overmix; a few lumps are fine—overmixing will make the bread tough.
5. Scrape the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved cheddar on top, then drizzle the melted butter over the surface.
6. Bake for 45–50 minutes, until the top is deep golden brown and a toothpick inserted into the center comes out clean (a few moist crumbs are okay). Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before slicing—this helps the crumb set.
7. Slice and serve warm, or let cool completely for cleaner cuts. Store leftovers wrapped in foil at room temperature for up to 3 days.

Right out of the oven, the crust is perfectly crisp and the interior is moist and tender, with pockets of melted cheese and spicy jalapeño. I love serving it with a pat of salted butter or alongside a big bowl of chili—it's the ultimate comfort bread.

Everything Bagel Seasoning Buns

Vibrant and savory, these Everything Bagel Seasoning Buns bring the iconic bagel shop flavor to soft, homemade rolls. I love how the sesame, poppy, garlic, and onion topping creates a crunchy crust that contrasts beautifully with the pillowy interior. This recipe has become a staple in my kitchen for breakfast sandwiches or as a side with soups.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup warm whole milk (110°F)
• 2 1/4 teaspoons active dry yeast (one packet)
• 1 tablespoon granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon fine sea salt
• 1 large egg, lightly beaten
• 3 tablespoons unsalted butter, melted, divided
• 2 tablespoons everything bagel seasoning

Instructions

1. In a small bowl, combine warm milk, yeast, and sugar. Let sit for 5 minutes until foamy.
2. In a large bowl, whisk together flour and salt.
3. Add the yeast mixture and beaten egg to the flour; stir until a shaggy dough forms.
4. Turn dough onto a floured surface and knead for 6-8 minutes until smooth and elastic. (Tip: Add flour sparingly if sticky; the dough should be soft, not dry.)
5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down dough and divide into 12 equal pieces. Shape each into a tight ball and place on a parchment-lined baking sheet, 2 inches apart.
7. Brush the tops with half of the melted butter and sprinkle generously with everything bagel seasoning. (Tip: Press seasoning lightly so it sticks.)
8. Cover loosely with plastic wrap and let rise again for 30 minutes until puffy.
9. Preheat oven to 375°F.
10. Bake buns for 18-20 minutes until golden brown and internal temperature reaches 190°F.
11. Remove from oven and brush with remaining melted butter for a glossy finish. (Tip: This step adds extra flavor and keeps the tops soft.)

Don't be surprised if these buns disappear in minutes. The combination of crunchy topping and pillowy interior is irresistible. Serve them warm with cream cheese or as sandwich rolls.

Roasted Garlic and Rosemary Knots

Craving something warm and savory? These Roasted Garlic and Rosemary Knots are my go-to for cozy weekends. The aroma of roasted garlic and fresh rosemary filling the kitchen is irresistible, and the twisted shape makes them feel extra special.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Roasted Garlic

• 1 whole head of garlic
• 1 tablespoon rich extra virgin olive oil
• pinch of sea salt

For the Dough

• 3 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F)
• 2 tablespoons honey
• 3 tablespoons extra virgin olive oil
• 1 teaspoon fine sea salt
• 2 tablespoons fresh rosemary, finely chopped

For the Topping

• 1 large egg, beaten (for wash)
• flaky sea salt for sprinkling
• fresh rosemary sprigs for garnish (optional)

Instructions

1. Preheat oven to 400°F. Cut the top off the garlic head to expose cloves, drizzle with 1 tablespoon olive oil, and sprinkle with pinch of sea salt. Wrap in foil and roast for 30-35 minutes until soft and golden. Let cool.
2. In a small bowl, dissolve yeast in warm water with honey; let sit for 5 minutes until frothy.
3. In a large bowl, whisk together flour and fine sea salt. Add the yeast mixture, 3 tablespoons olive oil, and chopped rosemary. Stir until a shaggy dough forms.
4. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: To test, poke the dough; it should spring back slowly. If too sticky, add flour a tablespoon at a time.)
5. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
6. Once garlic is cool enough to handle, squeeze roasted cloves from the skins and mash into a paste.
7. Punch down the dough and roll it into a 12×8 inch rectangle. Spread the garlic paste evenly over the dough.
8. Fold the dough in half lengthwise, then cut into 12 strips. Twist each strip and tie into a knot, tucking the ends under. (Tip: For uniform knots, keep the strips about 1 inch wide.)
9. Place knots on a parchment-lined baking sheet, cover with a clean towel, and let rise for 30 minutes.
10. Preheat oven to 375°F. Brush the knots with beaten egg and sprinkle with flaky sea salt.
11. Bake for 18-20 minutes until golden brown. (Tip: An instant-read thermometer inserted into the center of a knot should read 190°F for perfectly baked bread.)
12. Cool on a wire rack for 10 minutes. Garnish with fresh rosemary sprigs if desired.

Fresh from the oven, these knots are soft and fluffy with a lovely garlicky aroma and a hint of rosemary. The golden crust gives way to tender layers inside, perfect for dipping in olive oil or serving alongside a hearty soup.

Conclusion

Hope you love these fluffy artisan bread recipes! They’re perfect for beginners and pros alike. Give one a try this weekend—you’ll be amazed. Leave a comment with your favorite and share this roundup on Pinterest to save for later!

Laura Hauser

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