28 May 2020 | 6 min read

Everyone Is Baking Bread Now—Here Are 5 Recipes to Get You Started


If you’ve been checking out social media, particularly Instagram, chances are you’ve seen a bunch of people who know {and maybe some slightly more famous ones you don’t} trying out bread baking. While we love baking, the entire process seemed a little intimating for anyone, especially for those who have zero skills in the department.

But fret not, because these recipes are a good starting point for those who want to earn a few baking points during social distancing.  Here are a few bread recipes you can bake at home and make yourself and your mother proud. Let’s go.

Tip – Don’t have the imgredients to bake bread? Don’t fret – bigbasket will get them delivered to your doorstep – find out more here.

For beginners

Chocolate Chip Bread


  • Three large eggs
  • 1 cup of sugar
  • 2 cups sour cream
  • 3 cups self-rising flour
  • 2 cups chocolate chips


  1. Beat the eggs, sour cream, and sugar together to a fine mix, and then stir in the flour and chocolate chips
  2. Once the dough is smooth, put the mixture into the loaf pan and bake for 65 to 75 minutes

Banana Nut Bread


  • 3 cups flour
  • One teaspoon soda
  • One teaspoon each cinnamon, ginger and nutmeg
  • 2 cups of sugar
  • One teaspoon salt
  • 1 cup nuts (optional)
  • Three eggs
  • One 1/2 cups canola oil
  • 1 (8 oz.) can crushed pineapple, undrained (makes this bread exceptionally moist)
  • One/One-half teaspoon vanilla
  • 2 cups mashed bananas


  1. Combine all the dry ingredients and then sift it. Add the remaining wet ingredients slowly to it and blend it using a wooden spoon to stir slowly
  2. Grease two loaf pans, pour the dough and bake at 350 degrees Fahrenheit for 60-80 minutes

For Intermediate 

No-Knead Crusty Bread

  • Ingredients
  • 1/4 teaspoon active dry yeast
  • One/ one half cups warm water
  • Three cups all-purpose flour, plus more for dusting. You may use white, whole-wheat or a combination of the two.
  • One/One half teaspoons salt
  • Cornmeal or wheat bran for dusting


  1. Take a bowl and mix yeast with water. Slowly add in the flour and salt while stirring till blended to shaggy and sticky consistency. Cover the bowl with a cling film and let the dough rest for 12 to 18 hours at room temperature. When you see the surface of the dough dotted with bubbles, it is ready
  2. Sprinkle flour on your surface where you will be working the dough, and fold the dough over once in twice on it. Cover with plastic and let it rest for 15 minutes. Shape the dough into a ball and cover to let it rise for about 2 hours. It is ready when it is double in size and won’t spring back when poked.
  3. Meanwhile, preheat your oven for 20 minutes. Cover and bake for 30 mins, then bake uncovered till you see it browning. Wait to cool before serving

For Experts

Home-Made Naan


  • One teaspoon active dry yeast
  • Two teaspoons sugar
  • 2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoon kosher salt
  • 1/8 teaspoon baking powder
  • Three tablespoons plain Greek yoghurt
  • 2 tablespoons olive oil
  • 1/3 cup melted butter mixed with three cloves minced garlic
  • Kosher salt


  1. In a large glass, dissolve the yeast and one teaspoon of sugar with 3/4 cup warm water {about 100 degrees F}. Let it sit on your counter until it’s frothy, about 10 minutes
  2. Meanwhile, sift the flour, salt, remaining one teaspoon of sugar and baking powder into a large, deep bowl
  3. Once the yeast is frothy, add the yoghurt and the olive oil into the glass, and stir to combine. Pour the yoghurt mixture into the dry ingredients and gently mix the ingredients with a fork. When the dough is about to come together, use your hands to combine. As soon as it comes together, stop kneading, it should feel a bit sticky. Cover the dough with plastic wrap and let it sit in a warm, draft-free place for 3 hours
  4. After 3 hours, assemble two bowls, one with extra flour, and one with water. The dough will still be sticky. Separate the dough into six equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other
  5. Shape the naan. Using a rolling pin, roll each piece of dough into a circle. It should be about 1/4-inch thick. Repeat this method with the rest of the dough
  6. Warm a large cast-iron skillet over high heat until it’s nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready
  7. Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for one minute. The dough should start to bubble
  8. After about one minute, flip the naan. It should be blistered and somewhat blackened, and cover the skillet with the lid and cook for about one minute more
  9. Remove the naan from the skillet, brush with copious amounts of butter and sprinkle with a little kosher salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve

Sandwich Bread


For the bread:

  • One ¼ cup milk (feel free to use unsweetened almond milk)
  • 1/3 cup old-fashioned rolled oats
  • One tablespoon honey
  • 2 1/4 teaspoons quick rise yeast
  • Three tablespoons butter, melted
  • 2 cups bread flour
  • 3/4 cup whole wheat flour, plus more if necessary
  • Two tablespoons flaxseed meal
  • One teaspoon salt
  • Two tablespoons sunflower seeds
  • One tablespoon sesame seeds
  • One tablespoon poppyseeds
  • Oil, for coating

For the egg wash:

  • One egg, beaten
  • For topping:
  • Two tablespoon old-fashioned rolled oats
  • One tablespoon sunflower seeds
  • Optional: extra poppy seeds and sesame seeds


  1. Heat milk in a small saucepan over low heat until milk is warm {about 115 degrees F}. It should be warm to the touch like warm bathwater but not hot. Remove from heat and pour into a large bowl and stir in oats, yeast and honey. Let the mixture sit for 5 minutes
  2. Next, stir in melted butter into the bowl with the oats/yeast/honey. Immediately add in bread flour, whole wheat flour, flaxseed meal and salt mix with a wooden spoon until a dough begins to form
  3. Add in sunflower seeds, sesame seeds and poppy seeds and gently mix into the dough. Place dough onto a well-floured surface and knead the dough with your hands for 10 minutes. Another option is to use the dough hook on your electric mixer to knead the dough {this method because it’s easier}
  4. Once done kneading, form dough into a ball and place in a large bowl coated with about one tablespoon oil, turning the dough over to coat with oil. Cover with plastic wrap and a warm towel and allow the dough to rise for about 90 minutes, or until doubled in size. This may take more or less time, depending on the weather or temperature in your home
  5. Next, grease an 8×4 inch loaf pan. After the dough has risen, knead it just a few more times on a clean surface coated with whole wheat flour for about one minute and then shape dough into an 8-inch long log and place in prepared pan, tucking the ends underneath
  6. Cover the loaf with plastic wrap and a warm towel. Allow it to rise again for 60-90 minutes. Alternatively, you can wait until the loaf has risen an inch above the brim of the pan. This may take more or less time, depending on how warm it is in your home. Observe because you don’t want the dough to rise too much
  7. Once the dough has risen the second time, preheat oven to 350 degrees F. Beat egg in small bowl and brush over the top of the dough. {Please note that you won’t need to use all of the egg wash, but only a small amount}. Sprinkle a few more oats, sunflower seeds, sesame seeds and poppy seeds on top of the dough
  8. Bake for 35-40 minutes or until loaf is slightly golden brown on top and the loaf sounds hollow when tapped. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on a wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled or the texture will change
  9. Bread should be wrapped tightly and store at room temperature. If it’s humid/hot, store bread in the fridge. Cut into slices with a serrated knife – you can generally make 15 slices




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