Flour, water, salt—and maybe a little something to help it rise. Fresh-from-the-oven bread sounds simple, doesn’t it? Yet, so many of us shy away from making bread from scratch, thinking it's beyond our skill set or will require too much time. Inspired by Jo’s sourdough journey*—how going back to the basics can stretch and shape us—we’ve been reminded of the presence the bread-making process creates. It’s not about perfection, but about how rolling up your sleeves and rolling out the dough can transform a slow tradition into a beloved weekly (or daily) ritual.
Diving straight into a recipe could feel a bit daunting, so we’ve put together this starter guide to set you up for success. We’ll cover different types of breads, break down some common words, and share a few additional resources to bake with confidence. Consider this everything you knead before you begin (we had to).
*Psst, keep an eye out for the spring issue of Magnolia Journal to read Jo’s sourdough story—on newsstands 2/20.
Types of Bread
First things first: What are the different types of bread to make? Unleavened bread encompasses thin, crusty, and denser breads, such as pita, tortilla, or matzah, that have not risen. Once you add a leavening agent, the variations of bread expand (figuratively and literally). To simplify things, when it comes to leavened bread, you can think of three main ways to make the rise happen.
Ways to Create Leavened Bread:
1) Chemical leaveners (baking soda and baking powder), which are often used for quick breads like muffins, banana bread, scones, and biscuits.
2) Commercial yeast (active dry, instant, and fresh), which causes fermentation, leading to fluffier textures and bigger flavors in yeasted breads like sandwich loaves, bagels, cinnamon rolls, and focaccia.
3) Wild yeast (naturally occurring in the air), which is the key to slow, time-honored sourdough that’s been fed and proofed over days and results in a nutrient-packed dough that can be easier on your gut.
So, pausing there. You could choose to make a type of bread based on those distinctions and what sounds realistic for you. Or, if feeling adventurous, maybe you want to try something new. Here are a few terms you might come across while baking. Tuck them in your (apron) pocket; you’ve got this!
- Autolyse: rest period after combining flour and water that allows gluten proteins to bond
- Crumb: the internal structure of bread, based on the number/size of holes and air pockets formed while baking
- Fermentation: a process where microorganisms convert starch and sugar into alcohols or acids, creating gases and air pockets that help bread rise
- Gluten: the combination of proteins found in wheat that, when water-activated, makes dough stretchy; gives a loaf good structure when well-developed
- Kneading: massaging and manually working the dough to strengthen the gluten and create a pliable dough with a uniform structure
- Leaven/Leavener: a substance used to make dough rise, such as yeast or another leavening agent
- Proofing: allowing dough to rest and ferment; the final rise after shaping and before baking
- Sourdough starter: a culture of microorganisms made by mixing flour and water and then fermenting it with wild, naturally occurring yeasts in the air
- Yeast: a single-celled fungus that acts as a leavening agent for bread; consumes sugar in the dough and releases carbon dioxide gas
Bread Recipes to Bookmark
Once you have an idea of what different bread styles might call for, you can begin narrowing down your recipe options. Here are a few of our favorites.
QUICK BREADS
By Joanna Gaines
Warm banana bread full of rich, ripe flavors—plus a hint of sweetness.
Blueberry Muffins with Streusel Topping
By Joanna Gaines
Classic muffins with a burst of bright berries and a buttery streusel topping.
YEASTED BREADS
By Joanna Gaines
Soft, pillowy rolls with a golden exterior drizzled in sweet cream cheese icing.
By Joanna Gaines
Light and fluffy rolls served with extra butter and flaky salt on top.
SOURDOUGH
By Bryan Ford
Traditional sourdough loaf touting a crispy crust, airy crumb, and chewy texture.
Tools for Bread-Making
The right essentials can also set you up for success. With a recipe in mind, now’s a good time to take an inventory of your kitchen and pantry. Pieces like these will help you get into the baking rhythm and stay on a roll, too.
- Canisters for storing your flour
- Flour sifter to create an even texture
- Measuring cups + spoons to get the right quantity
- Mixing bowls (some available in sets!) to hold ingredients
- Walnut spoons for mixing everything together
- Walnut whisks that break up lumps
- Bench scraper for working with the dough
- Kitchen linens like tea towels, aprons, and oven mitts
- Baking pans to cook the dough evenly
- Bread boxes that keep it fresh
You can also explore our new Sourdough Collection, complete with everything you need to start your bread-baking journey—all in one place.
Step-by-Step Inspiration
For more things bread, follow along with expert baker Bryan Ford in his Magnolia Workshop—Fundamentals of Baking: Bread. In this video series, he’ll walk you through tools and ingredients, as well as the methods of mixing, shaping, proofing, and baking. You’ll be inspired by what you can create with your own two hands.
Also, be sure to pick up a copy of the spring issue of Magnolia Journal for Jo’s basics of making sourdough (including naming your starter, just for fun!).
Baking bread from scratch... Is it really worth the effort? We believe so. The proof is in the rich flavor and fluffy texture, the aroma that fills the room when it's ready to eat, and the satisfaction in seeing loved ones’ faces when they take a bite. Though it does require time, give yourself to the process and savor every step of the way.
Here’s to rising to the occasion. Crumbs, welcome!
MORE TO SAVOR
Find additional inspiration for time-honored traditions and newfound hobbies alike:
