Our Most Advanced Bread Recipes (2024)

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Our Most Advanced Bread Recipes (1)Lisa KaminskiUpdated: Jan. 05, 2022

    Ready to go beyond the basics? Level up with these more challenging bread recipes featuring braids, swirls and tasty fillings.

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    Yogurt Yeast Rolls

    People tend to snap up these fluffy, golden rolls, in a hurry whenever I take them to a potluck. It's a nice contribution since rolls are easy to transport, and one batch goes a long way. — Carol Forcum, Marion, Illinois

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    Honey Challah

    I use these shiny, beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California

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    German Chocolate Ring

    This recipe is modeled after German sweet chocolate cake, which is my favorite, so it's no wonder I enjoy making and eating this sweet-tasting bread! You can make it ahead and freeze to bring out when you need an easy showstopper. —Anne Frederick, New Hartford, New York

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    Taste of Home

    Soft Giant Pretzels

    My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado

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    Chocolate Babka

    I love this chocolate babka. It's a rewarding recipe for taking the next step in your bread baking. Even if it's slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin

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    Honey Bagels

    Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen

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    Taste of Home

    Twisted Star Bread

    Swirled with jam, this sweet beauty may look tricky, but it’s not. The best part is opening the oven to find this freshly baked star bread in all its glory. —Darlene Brenden, Salem, Oregon

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    Orange Cheesecake Breakfast Rolls

    These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. —Hannah Cobb, Owings Mills, Maryland

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    Taste of Home

    Rosemary Walnut Bread

    I received this recipe from a friend who was moving into a new apartment. To celebrate, she made this bread to share and now it is served at many of my family functions.—Robin Haas, Cranston, Rhode Island

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    Creamy Chive Rings

    When I brought this savory ring to an extension luncheon, club members let me know how much they enjoyed it. Next meeting I had to bring copies of the recipe for everyone there! —Pamela Schlickbernd West Point, Nebraska

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    When I had 80 pounds of tomatoes, I got creative incorporating them into meals. Sometimes I slice this loaf into squares to make sandwiches with fresh mozzarella cheese and deli meats. —Katie Ferrier, Houston, Texas

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    Maple Butter Twists

    My stepmother gave me the recipe for a delicious yeast coffee cake shaped into pretty rings. When I make it for friends, they always ask for seconds. —June Gilliland, Hope, Indiana

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    Taste of Home

    Toffee Apple Cinnamon Buns

    This recipe was my dad’s favorite growing up. He would sit and watch his mom sprinkle the dough with sweet filling, carefully roll it up and cut it into rounds. The anticipation waiting for them to come out of the oven was almost more than he could bear. —Jeanne Holt, Mendota Heights, Minnesota

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    Celebration Braid

    During the holidays, I sometimes make a couple of these golden loaves a day to give as gifts. Everyone in our family loves them any time of year. The recipe originated with one for Jewish challah, which I began making over a decade ago. —Marcia VermaireFruitport, Michigan

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    Glazed Cranberry Swirl Loaf

    This is one of my favorite recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy bread for any regular day! —Chris Carattini, Chadron, Nebraska

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    Maple Twist Coffee Cake

    If you like maple flavor, you will love this recipe. It is so pretty with all the twists and is always a hit at bake sales I have brought it too.—Deanna Richter, Elmore, Minnesota

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    Pumpkin Knot Rolls

    These rolls are the lightest, most delicious ones I've ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu, Issaquah, Washington

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    Taste of Home

    Oma's Marzipan Stollen

    My German grandma made this stollen for us when we were young. I love its homey taste and how it reminds me of her and the German food she made. I often freeze this sweet bread once it’s shaped into a braid. Then I can pull it out the night before, let it rise on the counter overnight, and bake it in the morning. —Abigail Leszczynski, Beauford, South Carolina

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    Bohemian Kolaches

    This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois

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    Chai-Spiced Star Bread

    My chai star bread is great for potlucks or parties because it's easy to share and looks beautiful. Prepare it ahead of time, refrigerate, then just pop it in the oven before serving. Try using this recipe with other fruits, too, like persimmons or apples. —Elizabeth Ding, El Cerrito, California

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    Taste of Home

    Hungarian Nut Rolls

    It isn't officially the holidays until I've made this treasured nut roll recipe from my husband's grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan

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    Chive Pinwheel Rolls

    These light, pleasant-tasting rolls complement almost any entree. With the chive filling swirled through the golden bread, they're attractive enough for special occasions. —Ann Niemela, Ely, Minnesota

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    Taste of Home

    Pumpkin Spice Bagels

    Enjoy pumpkin pie flavor with these classic bagels. For a change, adjust the spices to suit your taste buds. —Kristy Reeves, LeRoy, Kansas

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    Sour Cream Fan Rolls

    I received this recipe from an email pen pal in Canada. The dough is so easy to work with, and it makes the lightest yeast rolls. I haven't used another white bread recipe since I started making this one.-Carrie Ormsby, West Jordan, Utah

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    Seeded Butternut Squash Braid

    Crunchy, green hulled pumpkin seeds (better known as pepitas)add a slightly nutty taste to this rich and moist bread. Because of their high oil content, pepitas can spoil quickly. Make sure you store them in the freezer to keep them fresh. —Cheryl Perry, Hertford, North Carolina

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    Taste of Home

    Cardamom Braids

    This is an old recipe that I like to make for breakfast. Slices are splendid for dunking in a cup of coffee. —Walter Dust, Rapid City, Michigan

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    Chocolate Chip Caramel Rolls

    As a teenager, I keep active with sports and friends, but baking is my favorite hobby. My five older brothers eat these delicious breakfast rolls right out of the oven! —Julia Holm, Northfield, Minnesota

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    Taste of Home

    Paska Bread

    Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments. —Millie Cherniwchan, Smoky Lake, Alberta

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    Cinnamon Bagels with Crunchy Topping

    Once you get the hang of it, you won’t believe how simple it is to make a delicious cinnamon bagel (or a dozen!) right in your kitchen. —Kristen Streepey, Geneva, Illinois

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    Taste of Home

    Cherry-Go-Round

    This fancy coffee cake is surprisingly easy to prepare. It makes a delightful gift during the holidays or year-round. —Kathy McCreary, Wichita, Kansas

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    Originally Published: April 09, 2020

    Our Most Advanced Bread Recipes (31)

    Lisa Kaminski

    Lisa is a formerTaste of Home editor and passionate baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.

    Our Most Advanced Bread Recipes (2024)

    FAQs

    What is the most complicated bread to make? ›

    What Is the Most Difficult Bread to Make?
    • Croissant. A buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. ...
    • Baguette. A long, thin loaf of French bread that is commonly made from basic lean dough. ...
    • Brioche. ...
    • Challah. ...
    • Ciabatta. ...
    • Focaccia. ...
    • Sourdough Bread. ...
    • Pumpernickel Bread.

    What is the most delicious bread in the world? ›

    World's best breads: the list of winners
    • Butter garlic naan (India)
    • Nan-e barbari (Iran)
    • Pan de yuca (Colombia)
    • Focaccia di Recco col formaggio (Italy)
    • Baguette (France)
    • Naan (India)
    • Piadina Romagnola (Italy)
    • Tarte flambée (France)
    Oct 4, 2023

    What is the secret to super soft bread? ›

    Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.

    What is the most unhealthiest bread in the world? ›

    The Least Nutritious Breads
    • White Bread. White bread doesn't rank too high when it comes to nutrition. ...
    • Specialty Breads: Ciabatta, Pita, Focaccia and Brioche. Most specialty-style breads, like ciabatta, pita bread, focaccia and brioche are made with refined white flour.

    What is the most expensive type of bread in the world? ›

    The reason for the success of La Pan Piña Bakery is due to a unique and most exclusive product: its bread made with gold. The most expensive bread in the world – it sells for around €3,700 per kilo – which will now also be produced in Casares.

    What is the number one selling bread in the United States? ›

    The type of top-selling bread in each market varies from country to country. In the US, it tends to be whole-wheat or multigrain bread, closely followed by white bread.

    What makes the tastiest bread? ›

    To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.

    Why does European bread taste better? ›

    The biggest difference between American breads versus European breads is the quality of the ingredients used in each bread. Standard, store-bought American bread contains many preservatives and fillers that are banned in European countries.

    How do bakeries get their bread so soft? ›

    Ever wondered, "How do bakeries make bread so soft?" The answer lies in their techniques and special ingredients: Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch.

    What does milk do in bread dough? ›

    The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

    Does letting bread rise longer make it fluffier? ›

    Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

    What is the hardest bread to make in the world? ›

    Little did I know that baguettes are considered the most difficult bread to bake, and “the art of artisan breads.” For the first six months, I baked three baguettes every day, generally wondering why anyone would go to all of the trouble.

    What is Caribbean bread? ›

    Hard dough bread, also called hardo bread, is a Caribbean cuisine bread similar to the Pullman loaf or pain de mie, although hard dough bread tends to be sweeter. The dough consists of flour, water, yeast, salt and sugar. Additional ingredients such as treacle, molasses, and vegetable shortening can be used.

    What is the hardest part of making bread? ›

    The hardest part of bread making is patience.

    What bread takes the longest to make? ›

    Long fermented sourdough bread takes a bit longer than other artisan style breads, but most of the time is hands off, so you really just need a lot of patience! What is this? This is a true sourdough bread with no commercial yeast at all - the wild yeasts are essential for the longer fermentation process required.

    Why is sourdough so complicated? ›

    For sourdough, we simply cannot used instant dried yeast, as a complex, homegrown culture of both yeast and lactobacillus is the only way to provide that defining sour flavor. If you have flour and water, you have enough to maintain your own colony. The tricky part is jump starting the culture.

    Why is Cuban bread so hard? ›

    Because the traditional recipe uses no preservatives, Cuban bread tends to go stale quickly and becomes hard and dry if not eaten soon after baking. However, it can be frozen for shipping or storage. In Tampa, stale Cuban bread became a key ingredient in other recipes, such as the breading of a deviled crab.

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