7 easy-to-make exquisite bread recipe

French bread can be eaten with various types of cheese and prepare the best sandwiches, and if you want to prepare dough recipes at home, follow the following easy steps from my lady’s kitchen

  • Ingredients:

° Flour: 1 kilo
° Instant yeast: 1 tablespoon
° Salt: a tablespoon
° Lukewarm water: 2 cups (or as needed)

  • How to prepare :

Sift the flour well until you get rid of any lumps in it.

Add salt and yeast to the flour and stir well until the ingredients are mixed.

Pour lukewarm water, stirring constantly, with a spoon.

Leave the ingredients in the refrigerator for an entire night.

Grease an oven tray with butter and a pinch of flour.

  1. Preheated oven 220 degrees.
  2. Shape the dough in a circular shape until the quantity is finished.
  3. Put the tray in the preheated oven for 15 minutes until the bottom of the bread is brown, then put the tray on the grill until its face turns red.
  4. Leave the bread to cool, then serve.


Grandmother’s Buttermilk Cornbread

Ingredients :

1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions :

Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


Oh my God, buttery, moist melt in your mouth delicious cornbread !!! This family favorite food is great on its own or with a bowl of beans on the side.

Fill your kitchen with the scent of homemade cornbread! My family has been preparing this easy cornbread recipe for decades. The crunchy golden crust and moist, tender center can’t be beat. If you have some cornmeal sitting in your pantry, cornbread is a comfort food waiting to happen.

If you are wondering how to make cornbread, this simple recipe is what you have been looking for. Makes the perfect buttercream cornbread – every time.

The classic plain sweet corn bread with a pinch of honey is the perfect side for chili, soup or stews! With crunchy, buttery edges and a surprisingly smooth and fluffy center!

Fill your kitchen with the scent of homemade cornbread! My family has been preparing this easy cornbread recipe for decades. The crunchy golden crust and moist, tender center can’t be beat. If you have some cornmeal sitting in your pantry, cornbread is a comfort food waiting to happen.

  • Ingredients :

° Corn flour: 1 cup (120 grams)

° All-purpose flour: 1 cup (125 grams) (spoonful and flat)

° Baking powder: 1 teaspoon

° Baking soda: half a teaspoon

° Salt: 1/8 teaspoon

° Unsalted butter: 1/2 cup (115 grams) (thawed and lightly cooled)

° Light or dark brown sugar: 1/3 cup (67 g) (packed)

° Honey: 2 tablespoons (30 ml)

° Egg: 1 (large) at room temperature

° Milk: 1 cup (240 ml) at room temperature

  • How to make it :

First of all, set the oven temperature to 400 ° F (204 ° C) and grease an 8 or 9 inch square baking tray and flour a little; Sit aside.

Choose a large bowl and mix together the cornmeal, flour, baking powder, baking soda and salt. Sit aside. Then blend the melted butter, brown sugar and honey in a medium bowl until completely smooth and thick. Immediately, whisk the eggs until combined. Once done, whisk together the curd. You’ll want to pour the wet ingredients into the dry ingredients and whisk until blended (don’t over mix).

Please pour the mixture into the prepared baking tray, and bake until golden brown on top and the middle is cooked, about 20 minutes. Test with a toothpick. That’s right, the edges should be crunchy. Make sure to let it cool down a bit before cutting and serving. At this point, you can serve cornbread with butter, honey, jam, or whatever you like.

Finally, wrap up leftovers tightly and keep them at room temperature for up to a week.



You’ll love this recipe..It’s soo simple to follow…a child could make it, and the final product is super delicious & can be a comfort food to many people 😋 😋 😋 !!


– Ground cinnamon: 1 teaspoon

– Sugar: 1/4 cup

– Butter: 4 Tablespoons (Instead, you can use margarine, more or less as needed, at room temperature)

– Crust-on white bread: 5 slices

– Raisins…: 1/2 cup

– Milk: 2 cups

– Eggs: 2 large


  1. I set the temperature of my oven to 350 degrees (F./180 C) before starting.
  2. You’ll want to add cinnamon to sugar in cup. Mix well and put apart.
  3. Generously, spread with butter or margarine one side of each piece of bread .
  4. Make sure to cut diagonally, slice each in half.
  5. After that, you should arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral.
  6. While adding the bread, you may want to sprinkle with sugar, cinnamon, and raisins.
  7. Next, you’re going to get a small bowl and put in milk and add eggs. Then using whisk or fork, mix to blend well.
  8. The milk mixture needs to be poured over bread and raisins in baking pan at thsi stage.
  9. Alright, allow bread to absorb liquid; set aside for about quarter an hour.
  10. Bake in oven until top is golden brown, it takes around half an hour.
  11. The pudding should be served while still warm in individual dessert bowls.
  12. I prefer to eat with cream poured over it, but you can eat it plain if you like.

Lemon Blueberry Bread

½ cup brown sugar
2 eggs
½ cup sour cream
¾ cup milk
1 teaspoon vanilla
½ cup vegetable oil
2½ cups all purpose flour
1 cup old fashioned oats
¼ teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
zest of 1 lemon
1 cup walnuts
1 cup Driscoll’s blueberries

Preheat oven to 350°.
Grease loaf pan.
In a large mixing bowl gently combine brown sugar, milk oil, sour cream, vanilla, and eggs.
Add remaining dry ingredients except walnuts and blueberries and slowly mix together.
Dust blueberries lightly with flour to prevent from sinking when baking.
Gently fold in blue berries and walnuts.
Pour batter evenly into loaf pan.
Top with additional oats if desired.
Bake for approximately 45 minutes or until an inserted test toothpick comes out clean.
Cool in pan for 10 minutes.


Baked cinnamon and sugar is similar to eating a cinnamon sugar bun but better. Easy and delicious this bread is ready to be eaten in an hour.

This cinnamon bake is simple, sweet, and super easy! It is great for breakfast.

It’s fall time, I’m a bread maker, whether it’s this cinnamon and sugar bread, my grandmother’s famous pumpkin bread, zucchini bread or my kids’ favorite banana bread. I like having a slice in the morning with quiche, yogurt, or juice. My kids love to have a slice for a snack at school.

Well guys, I’m so excited how this recipe for cinnamon sugar bun looks like. It tastes exactly what I would have liked. And I just want to say a big thank you to Costco for inspiring this cinnamon and sugar bread. I always eat their samples there, and while I tend to put 3 packets of this delicious, I really don’t need 3 loaves of this bread because I’ll be tempted to eat it all. And like, I don’t have self-control.

So our weekends are really crowded around our house, with all the kids’ activities, and the only two things guaranteed to all weekend are date night with the hubs and Costco running. Now while you thought I would make this grocery run on my own, nope, both spouses are always off going and not because he wants to spend more quality time with me, it’s all about samples.

  • Ingredients (6 people):

° 1 tablespoon of ground cinnamon

° 1 teaspoon sugar

° 1 teaspoon salt

° 50g butter + handle to mold if it is not silicone

° 150 ml of milk

° 2 bag dry yeast

° 2 eggs

° 500 g flour

  • Preparation :


Mix yeast with sugar and 200ml of lukewarm water.

Permit it to rest about 16 min .


Melt the butter and salt in lukewarm milk.

Mix yeast with cinnamon.

Put the pond with a mixer equipped with a dough hook, adding 150 grams of flour in several batches.

Knead for 10 minutes until the dough is also soft.

Put eggs one by one in the dough.

Cover the bowl with a damp cloth as well and let it rise for an hour in a warm place (25 ° C) that is also protected from air currents.

The size of the dough should double.


We put the rest of the flour on the work surface with the addition of yeast dough.

Knead for 10 minutes.

Putting the dough into a butter rectangular mold also allows it to rise again about 2 hours under the same conditions.

It should double in size.


Preheat oven to 240 ° C (8th) also cook for 11 minutes.

Thermostat lower to 180 ° C (Thursday 6) Also keep cooking for 31 minutes.

The top layer of the bread should be golden. Turning on a wire rack.



½ cup butter, softened
1 cup sugar
2 eggs, beaten
3 medium-large (4 if small), overripe bananas (mashed)
1 ½ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 tbsp. Vanilla extract
¾ cup semi-sweet chocolate chips or nuts + 1 tbsp. all-purpose flour OPTIONAL

Preheat oven to 350o F
Grease and lightly flour a loaf pan
In a large bowl, cream together softened butter and sugar (approx. 2 minutes)
Add beaten eggs and mashed bananas, beat well
In a medium sized bowl, whisk together flour, baking soda and salt.
Slowly mix dry ingredients into wet mixture. Mix until well combined.
Add vanilla and mix until just combined. Do not overmix.
*OPTIONAL: Toss chocolate chips or nuts in 1 tbsp. all-purpose flour and fold into batter.
Pour batter into greased loaf pan *NOTE: This recipe makes a lot of batter for 1 large loaf. If you wish, you can divide it up to create smaller loaves!
Bake at 350o for 55-65 minutes, or until toothpick inserted in center comes out almost clean

*NOTE: The bake time for this bread may vary. Mine usually take about 60 minutes!
*NOTE: The outer edges of the bread tend to darken before the center of the bread is fully baked. Don’t worry, your bread is NOT burnt. It is done when a toothpick inserted in the center comes out almost clean.
Remove from oven and allow to cool on a wire rack for at least 20 minutes.
Remove bread from loaf pan and enjoy!
Store covered at room temperature for 3-4 days.

Grandma’s Country White Bread

My grandmother made homemade bread every Saturday morning on her cast iron stove, wood … which was her wedding present. I loved her fresh baked bread and rolls! ♥

My grandmother made the best bread. It was a treat. She was from Poland! And lived with us. Since I was born. She baked several loaves of bread and, when cooled, stored them in a tin can lined with a bag of flour, leaving out a loaf for the hungry children !!

It looks so delicious you can almost smell the aroma ♥♥

  • Ingredients:

° 2 and a half cups lukewarm water

° 1 tablespoon dry active yeast

° 1 tablespoon sugar

° 6 cups all-purpose flour

° 2 teaspoons salt

° 1/4 cup softened butter

  • Preparation:

Pour 1/2 cup of hot water into a large bowl. Add the yeast and sugar. Let stand for 5 minutes, until the yeast reacts. If it doesn’t, cast it away & go buy some new yeast. Add the remaining water and half the flour. Mix well. Add the rest of the flour, salt and butter. Whsik with your blender . Knead for about 8 minutes. Form a ball. Return to the bowl. Covering & waiting 1.5 h, until it has doubled in size. Thoroughly grease two 4 x 8 loaf tins. Deflate dough with your fist and knead again for a some minutes. Put in the molds. Covering & let rise about another hour. Preheat the oven to 375 ° F (190 ° C). Put the grid in the middle. Bake for 30 to 35 minutes. Leave to rest. And There you go! Eat the first and the second freezes very well


Rich Banana Bread

“This is the moistest banana bread that I have ever tasted. It’s also very easy to make!”

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 cup mashed banana (3 – 4)
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
1/2 cup sour cream
1/4 cup milk
1 teaspoon vanilla

1 Cream shortening and add sugar gradually, mix in eggs and banana.

2 In a separate bowl sift the dry ingredients together and add them to the creamed mixture.

3 Then add the milk, sour cream and vanilla& mix till combined.

4 Grease 1 bundt pan or 2 bread pans, pour in batter and bake for 1 hour (or until done) at 350°F



1 cup water
2 tablespoons melted butter
1/2 cup milk
2 tablespoons honey
1 tablespoon active-dry yeast*
3 1/2 to 4 cups all-purpose flour
1 teaspoon fine sea salt
extra melted butter, for brushing on top

Prep your oven and baking dish. Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside.
Heat the liquids. In a microwave-safe bowl or measuring cup, stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir. Continue microwaving the mixture in 15 second intervals, until it reaches 110°F (it will be warm but not hot to the touch) and the butter is completely melted.
Add yeast. Pour the liquid mixture into the large bowl of a stand mixer. Then sprinkle the yeast evenly on top, give it a quick stir with a fork to combine, and let the yeast activate for 5 minutes until it is foamy.
Add dry ingredients. Add in 3 1/2 cups of flour (not all of the flour) and the salt.
Mix. (See alternate instructions in the notes below for how to knead the dough by hand.) Use the dough-hook to mix in the dry ingredients on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add in 1/4 cup more flour at a time until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch. (Only use up to 4 cups of flour total.) Continue mixing on low speed for 4-5 minutes until the dough is smooth. Then form the dough into a ball with your hands and transfer it to a greased bowl.
Let the dough rise. Cover the bowl with a damp towel or paper towel, and let it rise briefly for 15 minutes.
Form the rolls. Gently punch the dough down and divide into 15 equal-sized pieces. Form each piece into a ball and place the dough balls in the greased baking dish. Cover the dish again with a damp towel or paper towel and let the dough balls rise for an additional 15-20 minutes.
Bake. Uncover and bake for 15 minutes, or until the rolls are lightly golden brown on top and cooked through.
Brush with more butter. Transfer the baking dish to a wire cooling rack and brush the tops of the rolls with melted butter.
Serve warm. Then serve warm and enjoy!

I typically purchase my yeast in bulk. But if you are using the 0.25-ounce packets, they each contain 2.25 teaspoons of yeast. So you will need slightly more than one packet to yield 1 tablespoon.

How to knead the dough by hand: If you do not have a stand mixer, no prob! For step 5 (mixing the dough), simply stir the dry ingredients into the dough as much as possible. Then turn the dough out onto a floured surface and knead by hand for 5 to 7 minutes until smooth, adding up to 1/4 cup of extra flour if the dough is too sticky.