Easy multigrain bread recipe is soft and fluffy (think Wonder bread) but is hearty, nutritious, and full of flavor. I developed this recipe when my kids were small and wanted those soft store-bought loaves. You can make this even if you're a beginner!

My mom FINALLY gave me her Silesian Poppy Seed Roll with Streusel recipe. I've made it for you here, and included Other Fillings Too!!

Hawaiian banana nut bread is an old-fashioned Southern favorite. Basically, it's homemade banana bread with chopped pecans, pineapple chunks, and shredded coconut.

Crusty Italian Parmesan Bread

This light Lemon Loaf Cake drizzled with a sweet and tart lemon glaze has a tender buttery crumb and is full of bright citrus flavor. This easy loaf of quick bread is perfect for breakfast, a snack and even dessert.

This Poor Man's Bread costs just $0.51 per loaf to make and only requires 4 ingredients: flour, salt, yeast, and water!

Even beginner-level bakers will have no trouble making these fluffy rolls; the dough can be prepped, put in the pan, and chilled up to a day ahead.

Warm bread filled with fresh apples and swirls of cinnamon sugar. This apple cinnamon bread tastes like fall in every delicious bite.

These deliciously addictive sourdough discard crackers are quick and easy to make. The perfect solution for your leftover discard!

Chewy homemade olive bread filled with green and black olives. Thisis perfect for charcuterie or some really good butter spread on top.

Love the soft brown bread at The Outback Steakhouse? Now you can make it at home with my Outback bread recipe.

Light and soft Golden Seeded Bread Rolls, perfect with your favourite sandwich filler or served alongside a hot bowl of soup. Free yourself from recipes and use the ratio method to make your own bread rolls.

Learn how to make bread with the top 50 most popular best bread recipes from quick and easy, no knead bread, sandwich loaf bread, sourdough and sweet bread.

Find recipes and tips for making dinner rolls, banana bread, Irish soda bread, focaccia, flatbread and more.

To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.

Mix up a batch of no knead Artisan bread dough in five minutes. Bake you first after a 2 hour dough rise. Keep the remaining dough in the refrigerator and bake your next loaf in only 5 minutes prep time. Make a perfect Dutch Oven loaf of bread every time.

Mary Berry Farmhouse Loaf is crafted with very strong white bread flour, fine sea salt,caster sugar, instant yeast (Dove's Farm),softened butter, and 350 ml tepid water. This straightforward recipe demands just under 2 hours, yielding a delightful loaf ready to serve.

I love my KitchenAid. But I don't utilize it as much as I probably should or could. I make 90% of all my recipes in a large mixing bowl with a spoonula (love those things!) or a whisk. Why? Because I think it's easier and that's how I grew up doing things. And because that sucker is heavy and it's hard to tote around the kitchen. And because I hate hand washing the bowl. I feel that way about my Silpats too. But as soon as I saw this recipe on Erin Cooks, I printed out the recipe then headed to the kitchen to try for myself if in fact the KitchenAid 60-Minute Dinner Roll was really as good as it sounded. Was I done in 60 minutes? It was more like 75 minutes because I let the dough rise a bit longer and because I took time to take pictures, but it was pretty quick for yeast rolls! The recipe calls for 3 packets of yeast. That's a lot of yeast for one recipe, but that's why it works. It's like yeast bread on steroids and it grows and rises at a rapid rate because there's so much of it, thus reducing the time it takes to rise. There is no kneading the dough by hand. You just mix it in your KitchenAid for a couple minutes, turn it out into a bowl and watch it perform magic. After 15-20 minutes you cut the dough into 24 pieces to form 24 rolls. I wanted clover-leaf style rolls so I cut each ball into thirds then placed them into the greased muffin tin. I liked this style because there's no need to cut the dough in half at the end. You just break apart the roll and slather them with butter. And kids think they're fun to eat. These rolls were really great especially for as quick as they were. I brushed them with a little salted melted butter at the end when they came out of the oven, per Erin's suggestion. They were buttery and toasty on the edges and soft in the inside. This made a lot of rolls (24) so we ate what we wanted then froze the rest. They were excellent reheated in the oven and they tasted fresh each time. These would be great for Thanksgiving as well. Spend a little over an hour making these this weekend and have one less this to worry about on Turkey Day! KitchenAid 60-Minute Dinner Rolls adapted from Erin Cooks Makes 24 large cloverleaf dinner rolls 1/2 cup low-fat milk 1/4 cup sugar 2 teaspoons salt 3 tablespoons butter 3 packages (or 6 3/4 tsps.) of dry active yeast 1 1/2 cups warm water (105F – 115F) 5 – 6 cups all-purpose flour In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm. Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch. Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes (I let mine rise for about 20-22 minutes). Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Then divide each piece into thirds and roll into balls. Place 3 mini dough balls into each muffin cup. Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes. Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. Brush with melted butter if desired. NOTE: You can also shape the dough into 24 balls and set them into a greased 9x13 baking dish rather than make clover-leaf rolls. If you make the full recipe you will only be able to fit around 12 rolls in the baking dish at a time. These were especially delicious piping hot out of the oven, slathered with cinnamon honey butter. Oh my goodness my mouth is watering again!

This is a versatile muffin – have it for breakfast, serve it with dinner or drizzle some honey on it and have it for dessert with some coffee or tea. As Carole Walter describes them, "velvety crumb" is accurate. These delicious little "teenie cake" muffins are moist due to the sour cream and cream-style corn....continue reading →

These savory little Kalamata Olive and Oregano Mini Loaves are perfect for an afternoon tea table.

This Easy Herbed Focaccia Bread such a simple bread recipe to make, but the flavor is outstanding! This bread is light and airy, with a yummy olive oil saltiness and those fresh herbs bring the whole loaf to life.

These bread rolls filled with ham, cheese, and chives are the perfect accompaniment to any main dish or a fun treat to bring to a dinner party!

How do you make a loaf of No-Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don't worry, it's a simple process.

Welcome! We create simple, cozy and delicious recipes for everyday cooks. Here you'll find easy dinners, desserts, breakfasts and 750+ reader-loved recipes for the whole family. www.TheComfortofCooking.com

AHHHHHHHHH! That was an excited scream, just so you know. I have a bread machine so a lot of times when I want to make bread, I just go for it with the machine. It's just so dang handy! But ever since I made homemade sandwich bread with my friend, Renee, I sort of felt like I could tackle my own submarine rolls. So, on a Monday, I went for it. I have to admit, whenever I try to make bread on my own, it doesn't go very well....I felt like the last time, Renee was my magic to perfect bread. But, ever the conscious food blogger, I was like, "what the heck?! If it's a major fail it'll probably be that much more popular anyway." I crossed fingers, said a prayer to the carbohydrate gods and got to work. I found THIS RECIPE which seemed really easy. So, right off the bat, I was skeptical of how easy it was. Like any bread it was time consuming, but that didn't concern me at all because if it's one thing I have a ton of it's time. [And for me, cooking counts as working!] Whipping up this dough was easy, especially with my mixer. It was good to put that dough hook to good use! The original recipe calls for shortening, but I don't buy shortening...so guess what I used? BACON FAT! Yes sir. And it worked out beautifully. I covered the dough and let it rise for an hour and half in a warm, draft-free place, which turned out to be my attic steps. An unconventional place, perhaps, but I was happy about it. Then I made these little balls and let them rest, just like the recipe said.... By the time I was rolling out my balls and measuring the length of my sub rolls, I felt like I needed to pinch myself. I couldn't believe that it was working out so well!!! I covered my six rolls with a damp towel and let them rise another hour. At this point, I was SURE that they were either going to a) not rise or b) explode and pink ponies would run out... either one. Unfortunately, no pink ponies ran out of my loaves. Instead? They actually rose! I felt like a champion. Cham. P. Ion. And I baked them. Which smelled like a carb-covered heaven cloud of goodness. TA DA!!!!!!!!!!!!! It seriously made my month when my husband walked in, saw these submarine rolls and said, "Wow! Look at these!" I melted. And then I made sausage and peppers and we ate them. Feeling like you want to tackle these rolls? Of course you are! CLICK HERE for the great recipe!

This is a soft and simple bread but it is very delicious. It has no egg just simple bread ingredients. The looks of this simple butter bre...

No-Knead Artisan Style Bread made from just flour salt, yeast, water and everything bagel seasoning mix. Stir it together and let it sit up to 24 hours before baking in a Dutch oven!

Soft, sourdough sandwich rolls (also called Hoagies or Subs). Perfect for filling with your favorite sandwich toppings. Make an extra batch because they freeze really well too!

These super soft sourdough rolls are the perfect accompaniment to any dinner table (especially Thanksgiving!). They're slightly buttery, a little sweet, ultra-tender, and the perfect counterpart for soups, stews, and any holiday meal.

A toasted English muffin slathered in butter and jam is one of life's little pleasures. You'll be happy to know that perfect homemade English muffins are easy to make with good instructions and no special equipment.

In this no-fail bread recipe, I walk you step-by-step so you can make your own loaves. Easy recipe that anyone can master. From FrugalChicken.

A recipe for Morning Buns - much less complicated than you might think!

The recipe for this beautiful flavorful loaf came from our daughter-in-law, Karen. She's a great cook. Everyone who enjoys a slice of this moist bread asks me for the recipe. It's super used for a sandwich or just served with butter. —Ardath Effa, Villa Park, Illinois

No-knead focaccia is a super-easy snack idea made with zero effort and no technique (not even kneading). With the softest crumbs, fantastic texture, and delicious flavor, it’s the easy focaccia recipe you didn’t know you were looking for.

A basic, FOOLPROOF homemade bread recipe here! Anyone can make this! I PROMISE!!!! And the bread comes out just perfect!

This no-fail, no-fuss recipe, uses just a few ingredients, requires no rising time and has tons of savory flavor.Yield: 1 loaf