This post may contain affiliate links. For more information, see our privacy policy.
Eight easy and delicious bread recipes, perfect for your holiday celebrations. The best part is they can be frozen, thawed and then warmed in the oven on the big day!
The best way we know to simplify holiday entertaining is to make everything you can ahead of time. There will always be last-minute things that need your attention. But just think how happy you'll be to pull warm, homemade bread out of the oven that was ready and waiting for you in the freezer. Homemade bread really makes a meal, and these are some of our favorite recipes. They all freeze beautifully, just thaw and warm in the oven. Your future self will thank you!
Stir together this one-bowl, Overnight No-Knead Brioche Bread before bed. When you rise, it will be ready to shape and bake. It’s the most tender, buttery bread that’s wonderful for toast, sandwiches or for your next dinner party!
Loaded with healthy seeds and a generous scoop of whole wheat flour, this ridiculously easy, one-bowl, no-knead Seeded Focaccia Bread is also ridiculously delicious!
This Ridiculously Easy Rosemary Bread definitely earns its ridiculously easy name but, even better… it’s ridiculously delicious!
These tall, flaky, Ridiculously Easy Buttermilk Biscuits take less than 10 minutes to throw together. They’re also ridiculously delicious!
These delicious, golden glazed ButtermilkBriocheBuns have a soft, tender crumb, and come together, start to finish, in less than an hour!
These Easy Artisan Rolls truly are unbelievably easy. Stir up the dough thengo to bed. In the morning, shape and bake. Unbelievably delicious too!
With less than 10-minutes of hands-on time and no-kneading, the name Ridiculously Easy Focaccia Bread says it all! Almost. It’s also ridiculously delicious!
These tall, flaky, Ridiculously Easy Cheddar Chive Biscuits are melt-in-your-mouth-delicious. They’ll have you quite smitten, at the first bite!
« Easy Thanksgiving Shortbread Cookies
Homemade Chicken Pasta Soup »
Reader Interactions
Comments
Bobbie Dymentsays
Greetings Chris, from Canada, Short note to say your site is my #1 "go to" as your approach to the love of food and presentation needn't be extreme, complicated or expensive. My file comprised of your recipes printed has become so thick, my library door will barely close. Entertained Family and friends this evening for dinner and everyone raved and the women asked for the recipes. HA! Passing on the compliments. Keep up the good work! Have a Bountiful and Blessed Thanksgiving. Cheers & Thank You!
Reply
Karin Hickssays
Hi Bobby, thank you, you expressed everything that I wanted to tell Chris myself. So true, everything, from the printers recipes to spoiling friends and family with these beautifully tasty treats and being able to do so without getting stressed out myself. A treat for everyone! Love to Canada from UK
So sweet, you two! You made my day! I love being able to make others look like superstars in the kitchen, without too much effort. That's my goal so I really appreciate these kind and encouraging comments 💕💕 Greetings all the way to Canada and the UK!! I love how the internet has made us all a little bit closer!
Reply
Robinsays
These look so good! I can't wait to try this recipe.
Reply
Chris Scheuersays
Thanks, Robin! Enjoy!
Reply
Michael Kingsays
I’m a beginning bread baker, so I’ll try all the recipes. Just spent a few days in Asheville for our son’s wedding. I think we may have fallen in love with the town. Wedding at the Haiku I Do, luncheon at the Chestnut, and the whole family is staying at a VRBO on Ramsey Brothers Rd in Marshall. All-in-all, a small and intimate gathering of family in a lovely location. You both are fortunate to live here. Heading back to Michigan tomorrow. But, we shall return.
Reply
Chris Scheuersays
That's so cool, Michael! What a wonderful place to have a wedding. Yes, we love it here and often still pinch ourselves, to believe that we do live here! It's beautiful and there's so much to do. Plus we have family here which is the biggest blessing of all. I think you'll find these bread recipes pretty straightforward and not too difficult. If you have any problems, please feel free to contact me. Safe journeys home! P.S. We LOVE the Chestnut!
Reply
Peggi Yacovissisays
Chris- Love your recipes. A baker at our Growers' Market makes a round bread loaf that looks like your Rosemary bread, but has the 'everything' topping of your foccacia. Do you think I could mix and match those recipes to make a similar bread. Her bread makes wonderful toast, but I can't get it after the market closes for the winter. Maybe you'd like to work on it....
Reply
Chris Scheuersays
Hmmm... now you've got me interested! I do think you could top the rosemary bread with "everything" topping with good results!
Butter or Olive Oil Brush: Brush softened butter or olive oil atop the loaf before baking to add flavor and color. Milk Bath: Brushing a loaf with milk before baking gives the baked bread a tender, golden crust. For a sweet bread recipe, sprinkle with sugar if desired.
Rather than placing the dough in the refrigerator overnight, leave it covered on the counter for 1 to 4 hours until it's ready to bake. Since the dough is proofed at room temperature, I find using the poke test a very effective way to tell when the bread dough is ready for the oven.
In this episode of the Stella Culinary School Podcast we kick off our bread baking lecture series with a lesson on the four ingredients needed to make bread. We discuss the science behind flour, water, yeast and salt and how it will affect your overall bread dough recipe.
For successful baked goods, add slightly less olive oil than butter. When adjusting recipes: Use three parts olive oil to four parts butter. In other words, if a recipe calls for four tablespoons of butter, use three tablespoons of olive oil.
Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.
Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.
A small amount of steam during the last few minutes of baking or as soon as you take your bread out of the oven can give a nice shine to the surface of bread dough. Here is where that spray bottle of water comes in handy. Spritz the bread lightly and watch the surface develop a nice sheen.
Wetting the dough causes the surface to steam.Covering it traps the moisture. This partnership stops the bread from drying out on the surface in the hot air of the oven and forming a premature crust. Your bread rises more and produces a richer colour, becoming glossy on the surface.
Why Score the Bread? Scoring is generally done after the bread's finally rise and just before the loaves go in the oven. These intentional splits give the bread more room for their final rise in the oven without splitting the carefully closed seams. Slashing can also be done for purely decorative reasons.
You can, and I actually recommend this. Letting the dough sit in the fridge for a while develops flavor and makes for a better texture. I make my bread dough and then through it into the fridge in a glass container and let it sit in there for 4–5 days.
So, just give it a few minutes to take the chill off, and you should be good to go! I bake right out of the fridge from an overnight proof, no warming at all. It scores so easily and I get great oven spring. I always bake straight out of an overnight final proof in the fridge.
Putting your dough, whether yeasted or sourdough, in the fridge will help it to develop a better flavour and texture. The longer the dough ferments the more chance of bacteria and enzymes getting to work and unlocking the flavours in the wheat.
For a basic loaf of bread, all it takes is flour, water, salt and raising agent – usually yeast (wild or store-bought). As with anything else, you'll get the best results if you work with the best quality ingredients. When buying your ingredients, look for flour that is high in protein.
The most important factors to consider when making bread include product characteristics, choice of raw materials, dough processing, nutrition, health education and training, types of grain, yeast, baking methods, chemical composition, nutritional values, bread quality, main ingredients, gluten development, food safety ...
Mise en Place (Scaling) Before starting the bread-making process, it is important to gather all of your ingredients (mise en place) and measure them accurately. ...
Address: 55021 Usha Garden, North Larisa, DE 19209
Phone: +6812240846623
Job: Corporate Healthcare Strategist
Hobby: Singing, Listening to music, Rafting, LARPing, Gardening, Quilting, Rappelling
Introduction: My name is Foster Heidenreich CPA, I am a delightful, quaint, glorious, quaint, faithful, enchanting, fine person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.