17 Easy and Delicious Savory Bread Recipes (2024)

FAQs

What makes homemade bread taste better? ›

If you're looking to ramp up the taste of your favorite bread recipe, we recommend adding a bit of fat. A fat like butter, olive oil or coconut oil in small quantities will help your bread achieve a higher rise and it will also boost its flavor by tenfold.

A great way to add flavor to home-baked bread is to use a variety of herbs and spices. Whether you're looking to use up extra basil or rosemary before it loses flavor or interested in bringing cloves, nutmeg, or poppy seeds into your bread baking, there are many possibilities and inspirational recipes.

Product Description. Soft White Bread made with 50% Wholemeal Wheat Flour (33% of the baked loaf) 50% of your daily whole grain in 2 slices****based on US Dietary Guidelines of 48g of whole grain a day. ® "Kingsmill" and "50/50" are Registered Trade Marks of ABF Grain Products Ltd.

Butter, technically a dough enrichment, tenderizes bread dough and limits gluten development, yielding a softer, more tender crumb and a richer flavor. The butter in this sourdough babka dough makes the interior tender—and delicious. Photo by Maurizio Leo.

Quickly proofed bread tastes like wheat flour. Because that's mostly what it is. But long rising bread has a chance for the yeasts (and bacteria, too, in the case of sourdough) to eat the starches and burp out all sorts of flavorful byproducts, in addition to the CO2 we rely on to leaven the bread.

Don't Overmix

When stirring up quick bread recipes, it's important not to overmix the batter once you've added flour. Instead, mix until the liquid and dry ingredients are just combined. And, yes, it's OK to have a few small lumps leftover.

Should you let quick bread batter rest? ›

Quick breads use the chemical leavening agents of baking powder and/or baking soda. Baking powder and baking soda do not require time for rising, so the batter for quick bread is cooked immediately after mixing.

Sweeteners such as malt and honey are used to add flavor to bread dough. Malt, which is available in powder and liquid form, can be added to almost any bread. It's important to use a nondiastatic version, though, as diastatic malt has active enzymes, which, in excess, will make dough extremely sticky.

Oregano – You will find oregano in many Italian-style breads. Paprika – This herb is used for things like Paprika & Garlic Bread. Pumpkin Pie Spice – Used for Pumpkin Pie, Pumpkin Pie Bread, etc. Rosemary – Rosemary is used in great tasting Italian & Mediterranean bread recipes such as Rosemary Bread.

Salt adds flavor to bread. If none or too little is used in a recipe, the bread will lack the right flavor and taste "bland." If you reduce the amount of salt, try adding some dried herbs to increase the flavor. Too much yeast in bread will give bread an off-taste.

The unique blend of grains, seeds, and nuts makes 12-grain bread a better choice than regular white bread. The prime ingredients in 12-grain bread include whole wheat, amaranth, barley, oats, rye, soy, buckwheat, sesame seeds, millet, triticale, and flaxseeds. However, 12-grain bread isn't always whole grain bread.