Types Of Bread: The Full Guide

In recent years, you probably know at least one person who has cut out carbs – including bread. Yet sooner or later, most people fall off the proverbial wagon…often because they miss bread! For better or worse, many Americans simply can’t live without their daily bread.There are many different types of bread, from unleavened flatbreads to bread made with wild yeast to more complex varieties developed using commercial yeast. Understanding your options when it comes to bread is important for restaurant owners. The right bread for main courses and sandwiches can make or break a meal.

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Bread has been around for tens of thousands of years, since Ancient Egypt – or even earlier! It has played an integral role in the daily life of humans and has been key to survival for generations. Bread is one of the oldest foods that doesn’t require foraging or hunting. This staple food can be made in an endless combination of ways, using a variety of ingredients and techniques. For example, in Europe, bread was often leavened with wild yeast, making sourdough bread. In the Americans, corn was ground and used to make different types of bread – such as cornbread.

Over time, the process of making bread was refined and adapted by many cultures. In modern culture, there are endless shortcuts for making bread – such as commercial yeast and bread machines. However, many methods of making various types of bread remain the same. For example, naan – an Indian flatbread – is typically still cooked in a tandoori oven or fried on the stovetop. 

If you own a restaurant, bread will probably be on the menu in some form. Whether you offer sandwiches, bread alongside a main dish, crostini as an appetizer, or a bread basket to start the meal, bread is a foundational part of most menus. Below, we break down various types of bread to help you make a decision about what to include on your menu.

There are seemingly endless types of bread, ranging from quick bread like banana bread to complex, well-developed multi-grain breads to soft milk bread. The style of bread that you offer will depend on your restaurant’s theme and menu. After all, it wouldn’t make a lot of sense to serve Indian food with a loaf of multigrain bread!Below, we have broken down some of the most popular types of bread on the market. Whether you make your bread in-house, source it from a local bakery, or buy it from a larger distributor, you can be sure that your guests will be thrilled. You can even repurpose stale bread for bread crumbs or croutons to ensure that your profit margin stays high.

During the pandemic, sourdough bread became incredibly popular. At a time when you could never be sure what you’d find on your grocery store’s shelves, the ability to make your own bread from wild yeast was incredibly attractive. But sourdough has a history that dates back tens of thousands of years – with our ancient ancestors taking advantage of wild yeast to make different types of bread, from the Sudanese kisra to the Ethiopian injera.Sourdough bread has a tangy taste and chewy texture. It is great sliced for sandwiches or served alongside a steaming bowl of soup. 

Sourdough Bread Recipe

Ingredients:

• 400 grams sourdough starter (100% hydration)
• 500 grams bread flour
• 10 grams salt
• 300 grams water

Instructions:

1. In a large mixing bowl, combine the sourdough starter and water. Mix well until the starter is fully dissolved in the water.
2. Add the bread flour to the bowl and mix with a wooden spoon or your hands until a shaggy dough forms. Let the dough rest for 20 minutes to allow the flour to fully hydrate. This resting period is called autolyse.
3. After the autolyse, add the salt to the dough. Knead the dough in the bowl or on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. Place the dough back into the mixing bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise at room temperature for about 3-4 hours, or until it has roughly doubled in size. This is the bulk fermentation stage.
5. Once the dough has risen, gently transfer it onto a lightly floured surface. Fold the dough over itself a few times to strengthen the gluten structure. Shape it into a round or oval loaf by pulling the edges towards the center.
6. Place the shaped loaf onto a piece of parchment paper and cover it with a kitchen towel. Let it proof at room temperature for another 1-2 hours until it has visibly expanded. You can also place the dough in a proofing basket or a lightly greased bowl for a better shape.
7. While the dough is proofing, preheat your oven to 450°F (230°C) and place a Dutch oven or a baking stone on the middle rack. This will help create a steamy environment for a crusty loaf.
8. Once the dough has finished proofing, carefully transfer it into the preheated Dutch oven or onto the hot baking stone. Score the top of the dough with a sharp knife or a bread lame to allow for expansion.
9. Cover the Dutch oven with its lid or place a heatproof bowl over the bread on the baking stone to create steam. Bake the bread for 20 minutes with the lid on or covered with the bowl.
10. After 20 minutes, remove the lid or bowl to allow the bread to develop a golden crust. Continue baking for another 20-25 minutes until the bread is deep golden brown in color.
11. Once baked, remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This resting period will allow the crumb to set and the flavors to develop.

White bread – or bread made from processed flour – is a classic in the United States. Most of us grew up eating sandwiches made on classic white bread like Wonder bread. Of course, not all white bread comes in a plastic bag from the grocery store. This term can be used to describe any bread made from regular all-purpose or bread flour. Its soft and fluffy texture is perfect for sandwiches.

White Bread Recipe

Ingredients: 

• 500 grams bread flour
• 10 grams salt
• 10 grams granulated sugar
• 7 grams instant yeast
• 320 milliliters warm water
• 2 tablespoons unsalted butter, softened

Instructions: 

1. In a large mixing bowl, combine the bread flour, salt, sugar, and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water. Start mixing the water into the flour mixture using a wooden spoon or your hands.
3. Once the dough begins to come together, add the softened butter. Continue mixing until the dough forms a cohesive ball.
4. Transfer the dough to a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
5. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
6. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and shape it into a loaf.
7. Grease a 9×5-inch (23×13 cm) loaf pan and place the shaped dough into the pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 1 hour until it reaches the top of the pan.
8. Preheat your oven to 375°F (190°C).
9. Once the dough has finished its final rise, bake it in the preheated oven for about 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Flour is made by processing wheat. Most of us are familiar with more highly-processed all-purpose flour, which can be used to make soft white bread. However, less processed whole wheat flour leaves the more nutritious components of the wheat kernel. Wheat bread is generally considered to be healthier than white bread. Taste-wise, it is sturdier and has a more complex flavor than white bread. This can make it an excellent sandwich bread, or a good bread to serve in a hunk alongside a soup or salad dish.

Wheat Bread Recipe

Ingredients: 

• 400 grams whole wheat flour
• 100 grams bread flour
• 10 grams salt
• 10 grams granulated sugar or honey
• 7 grams instant yeast
• 320 milliliters warm water
• 2 tablespoons unsalted butter, softened

Instructions: 

1. In a large mixing bowl, combine the whole wheat flour, bread flour, salt, sugar (or honey), and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water. Start mixing the water into the flour mixture using a wooden spoon or your hands.
3. Once the dough begins to come together, add the softened butter. Continue mixing until the dough forms a cohesive ball.
4. Transfer the dough to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
5. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
6. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and shape it into a loaf.
7. Grease a 9×5-inch (23×13 cm) loaf pan and place the shaped dough into the pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 1 hour until it reaches the top of the pan.
8. Preheat your oven to 375°F (190°C).
9. Once the dough has finished its final rise, bake it in the preheated oven for about 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Similar to wheat bread, multigrain bread typically contains other whole grains, such as wheat berries, oats, rice, or cereal. It may even contain various seeds or nuts. Multi-grain bread tends to have a heartier texture and great flavor. It goes well with soups and salads and can be sliced for sandwiches.

Multigrain Bread Recipe

Ingredients: 

• 300 grams bread flour
• 150 grams whole wheat flour
• 50 grams rye flour
• 30 grams rolled oats
• 30 grams flaxseeds
• 30 grams sunflower seeds
• 20 grams sesame seeds
• 10 grams salt
• 10 grams granulated sugar or honey
• 7 grams instant yeast
• 400 milliliters warm water
• 2 tablespoons olive oil

Instructions: 

1. In a large mixing bowl, combine the bread flour, whole wheat flour, rye flour, rolled oats, flaxseeds, sunflower seeds, sesame seeds, salt, sugar (or honey), and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water and olive oil. Start mixing the water and oil into the flour mixture using a wooden spoon or your hands.
3. Once the dough begins to come together, transfer it to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
5. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and shape it into a loaf.
6. Grease a 9×5-inch (23×13 cm) loaf pan and place the shaped dough into the pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 1 hour until it reaches the top of the pan.
7. Preheat your oven to 375°F (190°C).
8. Once the dough has finished its final rise, bake it in the preheated oven for about 40-45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Rye bread is made with flour from rye grain. It usually has a darker color and denser texture compared to bread made from wheat flour. Depending on the type of flour used and the coloring agents added, it can be light or dark in color.Rye bread has a unique taste, with a deep, earthy flavor and a hint of sourness. It works well as a sandwich bread with meats like pastrami or corned beef. It can also be served as part of a breakfast spread.

Rye Bread Recipe

Ingredients: 

• 350 grams rye flour
• 150 grams bread flour or all-purpose flour
• 10 grams salt
• 10 grams granulated sugar or honey
• 7 grams instant yeast
• 320 milliliters warm water
• 2 tablespoons vegetable oil or melted butter

Instructions:

1. In a large mixing bowl, combine the rye flour, bread flour (or all-purpose flour), salt, sugar (or honey), and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water and vegetable oil (or melted butter). Start mixing the water and oil into the flour mixture using a wooden spoon or your hands.
3. Once the dough begins to come together, transfer it to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. Rye dough will be stickier than regular dough, so you can wet your hands or lightly oil them to help with the kneading process.
4. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
5. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and shape it into a loaf.
6. Grease a 9×5-inch (23×13 cm) loaf pan and place the shaped dough into the pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 1 hour until it reaches the top of the pan.
7. Preheat your oven to 375°F (190°C).
8. Once the dough has finished its final rise, bake it in the preheated oven for about 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Milk bread is incredibly popular throughout Asia, and is becoming more common in the United States. Also known as Hokkaido milk bread, the technique to make this soft, fluffy white bread originated in Japan. It is made using the tangzhong method, where water or milk and flour are cooked together before being added to the dough.Milk bread has a mild, slightly sweet, buttery flavor. It is often sliced more thickly than a traditional sandwich bread and pairs well with everything from jam to savory meats and cheeses.

Milk Bread Recipe

Ingredients: 

• 500 grams bread flour
• 10 grams salt
• 50 grams granulated sugar
• 7 grams instant yeast
• 240 milliliters warm milk
• 60 grams unsalted butter, softened
• 1 large egg, beaten (for egg wash)

Instructions: 

1. In a large mixing bowl, combine the bread flour, salt, sugar, and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm milk. Start mixing the milk into the flour mixture using a wooden spoon or your hands.
3. Once the dough begins to come together, add the softened butter. Continue mixing until the dough forms a cohesive ball.
4. Transfer the dough to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
5. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
6. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and divide it into equal portions for shaping.
7. Take each portion of dough and shape it into desired shapes, such as rolls or loaves. Place the shaped dough onto a greased or parchment-lined baking sheet.
8. Cover the shaped dough with a kitchen towel or plastic wrap and let it rise for another 1 hour until it has visibly expanded.
9. Preheat your oven to 375°F (190°C).
10. Once the dough has finished its final rise, brush the surface with the beaten egg to create a shiny glaze.
11. Bake the milk bread in the preheated oven for about 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
12. Remove the bread from the oven and let it cool on a wire rack before serving.

Like rye bread, pumpernickel bread is made from ground rye. It is traditionally made with a sourdough starter, which gives it more of a sour flavor compared to rye bread. It is usually dense and slightly sweet.Pumpernickel is often used for appetizers. This may include good quality butter, cornichons, cream cheese and smoked salmon, or corned beef or pastrami. It also works well as a sandwich bread.

Pumpernickel Recipe

Ingredients: 

• 300 grams rye flour
• 200 grams bread flour
• 50 grams whole wheat flour
• 10 grams salt
• 10 grams unsweetened cocoa powder
• 10 grams caraway seeds (optional)
• 10 grams molasses
• 7 grams instant yeast
• 320 milliliters warm water

Instructions: 

1. In a large mixing bowl, combine the rye flour, bread flour, whole wheat flour, salt, cocoa powder, caraway seeds (if using), and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water and molasses. Start mixing the water and molasses into the flour mixture using a wooden spoon or your hands.
3. Once the dough begins to come together, transfer it to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. Rye dough will be stickier than regular dough, so you can wet your hands or lightly oil them to help with the kneading process.
4. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
5. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and shape it into a loaf.
6. Grease a 9×5-inch (23×13 cm) loaf pan and place the shaped dough into the pan. Cover it again with a kitchen towel or plastic wrap and let it rise for another 1 hour until it reaches the top of the pan.
7. Preheat your oven to 375°F (190°C).
8. Once the dough has finished its final rise, bake it in the preheated oven for about 40-45 minutes, or until the bread is firm to the touch and sounds hollow when tapped on the bottom.
9. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

There are many variations of French bread. The most popular kinds – such as baguettes and boules – have a crusty interior and a chewy crumb.French bread is perfect for slathering with butter. You can serve a whole baguette to a table, allowing your guests to tear off a piece to dunk into a soup or sauce or spread with high-quality butter.

French Baguette Recipe

Ingredients: 

• 500 grams bread flour
• 10 grams salt
• 10 grams granulated sugar
• 7 grams instant yeast
• 350 milliliters water

Instructions: 

1. In a large mixing bowl, combine the bread flour, salt, sugar, and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Gradually add the water to the dry mixture while stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Mix until the dough comes together and forms a slightly sticky ball.
3. Transfer the dough to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment and knead the dough for about 6-8 minutes.
4. Shape the kneaded dough into a ball and place it in a clean, lightly oiled bowl. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and divide it into three equal portions.
6. Take each portion of dough and shape it into a baguette by stretching it out into a long, thin rectangle. Fold the dough lengthwise, overlapping the edges slightly, and pinch them together to seal. Repeat this process with the remaining portions of dough.
7. Place the shaped baguettes onto a parchment-lined baking sheet or a baguette pan. Cover them with a kitchen towel and let them rise for another 30-45 minutes, or until they have visibly expanded.
8. Preheat your oven to 450°F (230°C) and place a baking dish with water on the bottom rack of the oven to create steam.
9. Just before baking, make diagonal slashes on the surface of the baguettes using a sharp knife or a bread scoring tool.
10. Bake the baguettes in the preheated oven for about 20-25 minutes, or until they turn golden brown and sound hollow when tapped on the bottom.
11. Remove the baguettes from the oven and let them cool on a wire rack before serving.

Italian bread can take many forms, but what many of us are familiar with is a soft white loaf with a light, chewy crust. This traditional type of bread pairs beautifully with pasta. It can also be served with butter to enjoy on its own.

Italian Bread Recipe

Ingredients: 

• 500 grams bread flour
• 10 grams salt
• 10 grams granulated sugar
• 7 grams instant yeast
• 350 milliliters warm water
• 2 tablespoons olive oil

Instructions: 

1. In a large mixing bowl, combine the bread flour, salt, sugar, and instant yeast. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water and olive oil. Start mixing the water and oil into the flour mixture using a wooden spoon or your hands.
3. Once the dough begins to come together, transfer it to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
5. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and shape it into a round or oval loaf.
6. Place the shaped dough onto a baking sheet lined with parchment paper. Cover it with a kitchen towel and let it rise for another 1 hour until it has visibly expanded.
7. Preheat your oven to 425°F (220°C).
8. Once the dough has finished its final rise, make shallow slashes on the surface using a sharp knife or a bread scoring tool. This will help the bread expand and create a rustic appearance.
9. Bake the Italian bread in the preheated oven for about 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
10. Remove the bread from the oven and let it cool on a wire rack before serving.

Many people follow a gluten-free diet for medical or health reasons. Even if you aren’t a strictly gluten-free restaurant, it makes sense to offer at least one bread option that your guests with food allergies can eat. Made with special flour, gums, and binders, gluten-free bread can be made at your restaurant or purchased from a bakery. Just be sure to store it separately to prevent cross-contamination.

Gluten-Free Bread Recipe

Ingredients:

• 300 grams gluten-free all-purpose flour blend
• 100 grams almond flour
• 50 grams tapioca flour
• 10 grams ground flaxseed
• 7 grams instant yeast
• 10 grams granulated sugar or honey
• 1 teaspoon salt
• 300 milliliters warm water
• 3 tablespoons olive oil
• 3 large eggs

Instructions: 

1. In a large mixing bowl, combine the gluten-free all-purpose flour blend, almond flour, tapioca flour, ground flaxseed, instant yeast, sugar (or honey), and salt. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water, olive oil, and eggs. Start mixing the liquid ingredients into the flour mixture using a wooden spoon or a stand mixer with a dough hook attachment.
3. Once the dough begins to come together, continue mixing until a smooth batter-like consistency is achieved. The gluten-free dough will be more like a batter rather than traditional dough.
4. Transfer the dough into a greased or parchment-lined loaf pan. Smooth out the top using a spatula or wet hands.
5. Cover the loaf pan with a kitchen towel or plastic wrap and let it rise in a warm place for about 1-2 hours, or until it has visibly expanded. The dough will not rise as much as traditional bread.
6. Preheat your oven to 350°F (175°C).
7. Once the dough has finished its rise, bake it in the preheated oven for about 50-60 minutes, or until the bread is firm to the touch and golden brown on top.
8. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Traditionally, most breads don’t include a lot (or any!) of eggs or butter. Sweet bread like challah and brioche are different. Made with plenty of eggs and butter, these breads are soft and wonderfully rich. They can be served on their own with butter and jam, or used for a dish like French toast or bread pudding.

Challah Bread Recipe

Ingredients: 

• 500 grams bread flour
• 10 grams instant yeast
• 50 grams granulated sugar
• 7 grams salt
• 3 large eggs (plus 1 additional egg for egg wash)
• 180 milliliters warm water
• 60 milliliters vegetable oil
• Sesame seeds or poppy seeds (optional, for topping)

Instructions: 

1. In a large mixing bowl, combine the bread flour, instant yeast, sugar, and salt. Mix well to evenly distribute the dry ingredients.
2. In a separate bowl, whisk together the eggs, warm water, and vegetable oil.
3. Create a well in the center of the dry mixture and pour in the wet ingredients. Start mixing the wet ingredients into the flour mixture using a wooden spoon or a stand mixer with a dough hook attachment.
4. Once the dough begins to come together, transfer it to a lightly floured surface and knead it for about 10-15 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
5. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
6. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough back to the floured surface and divide it into three equal portions.
7. Roll each portion into a long strand, about 30 centimeters (12 inches) in length. Braid the strands together, tucking the ends under to create a neat loaf.
8. Place the braided challah onto a baking sheet lined with parchment paper. Cover it with a kitchen towel and let it rise for another 1 hour until it has visibly expanded.
9. Preheat your oven to 375°F (190°C).
10. Once the dough has finished its final rise, beat an egg and brush the surface of the challah with the egg wash. Sprinkle sesame seeds or poppy seeds on top, if desired.
11. Bake the challah in the preheated oven for about 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
12. Remove the challah from the oven and let it cool on a wire rack before serving.
    

Focaccia has gained a lot of popularity in recent years, thanks to TikTok videos and pictures of gorgeously-styled focaccia on Instagram. It is a thinner bread that is made with plenty of olive oil. It is very versatile, and has a characteristic crusty, bubbly top with a moist, absorbent interior.One of the best things about focaccia is that almost anything can be added to the dough. Whether you create edible art with vegetables or mix in some olives and garlic, you can serve this to guests alongside their main course.

Focaccia Bread Recipe

Ingredients:

• 500 grams bread flour
• 10 grams instant yeast
• 10 grams salt
• 10 grams granulated sugar
• 400 milliliters warm water
• 60 milliliters olive oil
• Coarse salt (for sprinkling)
• Fresh rosemary (optional, for topping)

Instructions: 

1. In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
2. Create a well in the center of the dry mixture and pour in the warm water and olive oil. Start mixing the water and oil into the flour mixture using a wooden spoon or a stand mixer with a dough hook attachment.
3. Once the dough begins to come together, transfer it to a lightly floured surface and knead it for about 5-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size. This is the bulk fermentation stage.
5. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly oiled baking sheet or a rectangular baking pan. Spread and press the dough evenly to cover the entire surface of the pan.
6. Cover the dough with a kitchen towel and let it rise for another 1 hour until it has visibly expanded.
7. Preheat your oven to 425°F (220°C).
8. Once the dough has finished its final rise, use your fingertips to make dimples all over the surface of the dough. Drizzle olive oil generously over the top, allowing it to fill the dimples.
9. Sprinkle coarse salt and fresh rosemary leaves (if desired) over the top of the dough for added flavor.
10. Bake the focaccia in the preheated oven for about 20-25 minutes, or until it turns golden brown on top.
11. Remove the focaccia from the oven and let it cool slightly before slicing and serving.

A flatbread is any dough that is made with flour, water, milk, yogurt or another liquid, and salt. It is then rolled into a flattened dough before being cooked. Most flatbreads are not leavened, although some – like pizza – do have a rise.Flatbread is popular across the world, from Scottish bannock to Russian blini to Indian naan to Middle Eastern pita. These breads can serve as a base for toppings or can be served alongside a main dish (like a hearty curry) to sop up the sauce.

Flatbread Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup warm water
• 3 tablespoons olive oil

Instructions:

1. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well to evenly distribute the dry ingredients.
2. Gradually add the warm water to the dry mixture, mixing with a spoon or your hands until a dough forms. If the dough feels too dry, add a little more water, a tablespoon at a time, until it comes together.
3. Transfer the dough to a lightly floured surface and knead it for about 3-5 minutes until it becomes smooth and elastic.
4. Divide the dough into 6-8 equal portions and shape each portion into a ball.
5. Roll out each ball into a thin, round shape, approximately 6-8 inches (15-20 cm) in diameter. You can use a rolling pin or your hands to flatten and stretch the dough.
6. Heat a skillet or frying pan over medium-high heat. Once hot, lightly brush the surface with olive oil.
7. Place one flatbread onto the skillet and cook for about 1-2 minutes on each side, or until it puffs up slightly and develops golden brown spots. Repeat with the remaining flatbreads, adding more oil to the skillet as needed.
8. Remove the flatbreads from the skillet and place them on a plate lined with a clean kitchen towel. Cover them with the towel to keep them warm and soft.
9. Serve the flatbreads warm as a side to your favorite dishes, or use them as a base for wraps or sandwiches.

Potato bread is a type of white bread where some of the flour is replaced with potato flour or flakes. Some recipes even call for adding mashed potatoes. Because the texture is similar to soft white bread, it can be served in any situation where you might use white bread (such as potato bread rolls for burgers). However, it does have a mild potato flavor, so be sure to consider that factor when making your pairings.

Potato Bread Recipe

Ingredients:

• 2 large potatoes (about 300 grams)
• 1 cup warm milk
• 2 tablespoons butter, melted
• 2 tablespoons granulated sugar
• 2 teaspoons salt
• 2 1/4 teaspoons instant yeast
• 4-5 cups bread flour
• 1 egg, beaten (for egg wash)

Instructions:

1. Peel the potatoes and cut them into small chunks. Place the potato chunks in a saucepan and cover them with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork.
2. Drain the cooked potatoes and mash them until smooth. Set aside to cool.
3. In a large mixing bowl, combine the warm milk, melted butter, sugar, salt, and instant yeast. Stir well to dissolve the yeast.
4. Add the mashed potatoes to the milk mixture and mix until well combined.
5. Gradually add the bread flour, one cup at a time, mixing well after each addition. Continue adding flour until the dough comes together and is slightly sticky.
6. Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
7. Place the kneaded dough into a greased bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size.
8. Once the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and shape it into a loaf.
9. Place the shaped dough into a greased loaf pan. Cover it with a kitchen towel and let it rise for another 1 hour until it has visibly expanded.
10. Preheat your oven to 375°F (190°C).
11. Brush the top of the dough with the beaten egg to create a shiny crust.
12. Bake the potato bread in the preheated oven for about 30-35 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
13. Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Cornbread was originally a Native American recipe that has become commonly associated with the Southern United States. Corn is finely ground into flour and combined with eggs and milk to produce cornbread. Cornbread is known for its crumbly, rich texture. Traditional southern-style cornbread is baked in a skillet unleavened or with baking powder. 

Cornbread Recipe

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar (optional)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 cup unsalted butter, melted
• 2 large eggs

Instructions:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast iron skillet.
2. In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar (if using), baking powder, and salt. Mix well to evenly distribute the dry ingredients.
3. In a separate bowl, whisk together the milk, melted butter, and eggs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Pour the batter into the greased baking dish or skillet, spreading it out evenly.
6. Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cornbread from the oven and let it cool in the pan for a few minutes before cutting into squares or wedges.
8. Serve the cornbread warm as a side dish or as a base for chili, soups, or stews.

Breadsticks originated from Italy and were believed to be created in the 1600s. Breadsticks are long like a baguette, but much thinner. Traditional breadsticks are dry, cold, and crispy, but many pizza shops now sell breadsticks that are warm, soft, and topped with cheese or garlic butter. 

Italian Breadstick Recipe

Ingredients:

• 2 1/2 cups bread flour
• 2 teaspoons instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water
• 2 tablespoons olive oil
• Coarse salt, sesame seeds, or herbs (optional, for topping)

Instructions:

1. In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.
2. Make a well in the center of the dry mixture and pour in the warm water and olive oil. Start mixing the liquid ingredients into the flour mixture using a wooden spoon or a stand mixer with a dough hook attachment.
3. Once the dough comes together, transfer it to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step.
4. Place the kneaded dough into a clean bowl and cover it with a kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. After the dough has risen, gently punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and divide it into smaller portions, about the size of a golf ball.
7. Roll each portion of dough into a thin, long rope, approximately 8-10 inches (20-25 cm) in length. If the dough is sticky, lightly flour your hands or the surface.
8. Place the rolled dough ropes onto the prepared baking sheet, leaving some space between them to allow for expansion.
9. If desired, you can sprinkle the breadsticks with coarse salt, sesame seeds, or herbs for added flavor and decoration.
10. Bake the breadsticks in the preheated oven for about 12-15 minutes, or until they turn golden brown and crispy.
11. Remove the breadsticks from the oven and let them cool on a wire rack before serving.

There are many different types of fruit bread you can make, but banana bread is one of the most popular. Banana bread is characterized by its dense and moist texture and sweet flavor. It’s believed that banana bread originated in the United States. Banana bread has become so popular that it now has its own designated holiday on February 23rd. 

Banana Bread Recipe

Ingredients:

• 2 to 3 ripe bananas, mashed
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions: 

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed bananas and melted butter. Mix well until they are thoroughly combined.
3. Add the granulated sugar, eggs, and vanilla extract to the banana mixture. Stir until all the ingredients are well incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until the flour is incorporated. Be careful not to overmix; a few lumps are okay. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Zucchini bread is the king of the vegetable breads in the same way that banana bread is the king of the fruit breads. Like banana bread, zucchini bread is known for being dense, moist, and sweet. Zucchini bread is also believed to have originated in the United States and has its own national holiday on April 25th. 

Zucchini Bread Recipe

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini (about 2 medium-sized zucchinis)
• 1/2 cup chopped walnuts or pecans (optional)

Instructions: 

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until the sugars are dissolved and the mixture is smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the grated zucchini and chopped nuts (if using), ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan, spreading it out evenly.
7. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the zucchini bread from the oven and let it cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely before slicing.

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Custom-branded products are one important part of a well-rounded marketing plan for your restaurant. If you want to learn more, fill out a contact form or send us a quote request for one or more of our products. Have questions? Simply press the live chat button to get started.

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