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Artisan Bread: Great Loaf Pan Recipes
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Making homemade bread doesn’t have to be difficult or time-consuming. In this guide are four recipes for delicious artisan breads that are easy to put together and require only a simple rectangular loaf pan. Because loaf pan breads tend to be on the softer side, they’re ideal for times when you don’t want a super-chewy bread. Also, not only do they keep their wonderful texture day after day, they make to-die-for toast!

Cinnamon-Raisin Swirl Bread

In this surprising loaf, plump, juicy raisins; brown sugar; and spicy cinnamon spiral into a craggy white bread. It’s perfect toasted and buttered the next day.

  1. In a small bowl, combine brown sugar and cinnamon. Cover with plastic wrap and set aside.
  2. In a large bowl, stir together flour, sugar, yeast, and salt. Stir in egg, milk, water, and 2 tablespoons melted butter until completely combined. Loosely cover with plastic wrap and let rise at room temperature for about 2 or 3 hours or until dough has doubled in size and surface is covered with large bubbles.
  3. Refrigerate for at least 3 hours, or preferably overnight.
  4. Preheat the oven to 350°F. Coat a 8 ½ × 4 ½ × 3-inch loaf pan with nonstick cooking spray.
  5. On a well-floured work surface and with well-floured hands, roll dough into a 8 × 10-inch rectangle. Brush dough with 2 tablespoons melted butter, sprinkle brown sugar and cinnamon mixture evenly over top, and follow with raisins.
  6. Beginning at the short end, gently roll dough into a cylinder. Pinch ends closed to seal and place cylinder in the pan. Brush the top with remaining 1 tablespoon melted butter and let rest for about 45 minutes.
  7. Bake for about 50 minutes or until golden, firm, and a thermometer inserted into the center of loaf registers between 200°F and 205°F.
  8. Cool in the pan for 20 minutes. Remove from the pan and cool completely on a cooling rack. Cut into slices and serve.

Classic Butter-Split White Sandwich Bread

It won’t take long for this slightly sweet, buttery bread with a tender crumb to become a classic in your home.

  1. In a large bowl, stir together flour, sugar, yeast, and salt. Stir in milk, water, 1 tablespoon melted butter, and melted shortening until completely combined.
  2. Loosely cover with plastic wrap and let rise at room temperature for about 2 or 3 hours or until dough has doubled in size and surface is covered with large bubbles.
  3. Refrigerate for at least 3 hours, or preferably overnight.
  4. Preheat the oven to 350°F. Coat a 8 ½ × 4 ½ × 3-inch loaf pan with nonstick cooking spray.
  5. On a well-floured work surface and with well-floured hands, shape dough into an oval and place in the pan, seam side down. Let loaf rest for about 30 to 40 minutes to come to room temperature and rise slightly.
  6. With a sharp knife, make a long, shallow slash lengthwise down the center of top of loaf. Bake for 20 minutes and then brush top with 1 tablespoon melted butter. Bake for another 20 minutes and brush with remaining 1 tablespoon butter. Continue to bake for about 10 more minutes or until golden, firm, and a thermometer inserted into the center of loaf registers about 200°F.
  7. Cool in the pan for 20 minutes. Remove from the pan and cool completely on a cooling rack. Cut into slices and serve.

Whole-Wheat Sandwich Bread

Whole-wheat flour adds complex, earthy flavor to this soft-textured, slightly sweet bread.

  1. In a large bowl, stir together whole-wheat flour, bread flour, yeast, and salt. Stir in 1 cup milk, water, honey, melted butter, and melted shortening until completely combined.
  2. Loosely cover with plastic wrap and let rise at room temperature for about 2 or 3 hours or until dough has doubled in size and surface is covered with large bubbles.
  3. Refrigerate for at least 3 hours, or preferably overnight.
  4. Preheat the oven to 350°F. Coat a 8 ½ × 4 ½ × 3-inch loaf pan with nonstick cooking spray.
  5. On a well-floured work surface and with well-floured hands, shape dough into an oval and place in the pan, seam side down. Let loaf rest for about 30 to 40 minutes to come to room temperature and rise slightly.
  6. With a sharp knife, make a long, shallow slash lengthwise down the center of top of loaf. Brush with remaining 1 tablespoon milk, and bake for about 50 minutes or until golden, firm, and a thermometer inserted into the center of loaf registers between 200°F and 205°F.
  7. Cool in the pan for 20 minutes. Remove from the pan and cool completely on a cooling rack. Cut into slices and serve.

Honey-Oatmeal Bread

A triple-whammy of oats packs this soft-crusted bread with moist, hearty texture and nutty flavor. Lightly sweetened, it’s perfect as sandwich bread or buttered fresh from the oven.

  1. In a small bowl, stir together steel-cut oats and boiling water. Cool to room temperature.
  2. In a large bowl, stir together all-purpose flour, oat flour, ½ cup rolled oats, yeast, and salt. Stir in cooled oat mixture along with honey, vegetable oil, and lukewarm water until completely combined.
  3. Loosely cover with plastic wrap and let rise at room temperature for about 2 or 3 hours or until dough has doubled in size and surface is covered with large bubbles.
  4. Refrigerate for at least 3 hours, or preferably overnight.
  5. Coat a 8 ½ × 4 ½ × 3-inch loaf pan with nonstick cooking spray. Sprinkle 2 tablespoons rolled oats along the inside of the pan.
  6. On a well-floured surface and with well-floured hands, gently shape dough into an oval and place into the prepared pan, seam side down. Brush top of loaf with water and sprinkle remaining 1 tablespoon oats on top. Let rise for 1 hour.
  7. About 30 minutes before baking, preheat the oven to 350°F.
  8. With a sharp knife, make a long, shallow slash lengthwise down the center of top of loaf. Bake for about 45 minutes or until deep golden brown, firm, and a thermometer inserted into the center of loaf registers about 205°F.
  9. Cool in the pan for 20 minutes. Remove from the pan and cool completely on a cooling rack. Cut into slices and serve.

There you have it—four easy bread recipes that will become instant classics in your home! Happy baking!

From The Complete Idiot’s Guide to Easy Artisan Bread by Yvonne Ruperti