This page brings together five bread-focused recipes, ranging from a tangy loaf to quick skillet flatbreads and a savory stuffed bake.
It also includes a classic bread pudding, plus a herb-filled quick bread that leans savory and a rolled bread packed with beef, cheese, and tomatoes.
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- Golden Sourdough Cheese Bread
- Bread in 10 Minutes: Quick and Fluffy Flatbreads
- Grandma’s Bread Pudding with Vanilla Cream Sauce
- Herb & Cheese Quick Bread
- Herb-Infused Garbage Bread with Sun-Dried Tomatoes
Golden Sourdough Cheese Bread
Golden Sourdough Cheese Bread starts with bread flour, sourdough starter, water, salt, and shredded cheddar mixed into a dry, shaggy dough. After an hour-long rest, the dough is folded into a smooth ball, then worked through several stretch-and-fold sets before bulk fermenting until it has risen by about 50%.
The shaped loaf is placed seam side down in a loaf pan, then given a brief counter proof and an overnight cold fermentation in the fridge. It goes straight from the fridge into a 200°C oven and bakes until golden and crusty; melted butter can be brushed on while warm for a softer crust.
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Bread in 10 Minutes: Quick and Fluffy Flatbreads
Bread in 10 Minutes: Quick and Fluffy Flatbreads combines yogurt, water, and baking powder until smooth, then adds flour, salt, and vegetable oil to form a soft dough. The dough is divided into 10 portions, covered so it does not dry out, and each piece is rolled into a disc about the size of a dessert plate.
Each round is cooked in a hot skillet over medium heat for a few minutes, turning once until both sides are golden brown. No extra oil is needed in the pan, and the finished flatbreads are brushed generously with butter before serving warm.
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Grandma’s Bread Pudding with Vanilla Cream Sauce
Grandma’s Bread Pudding with Vanilla Cream Sauce uses cubed white bread and raisins, with brioche also suggested, to build a soaked, custardy dessert. The bread sits in a mixture of warmed milk, sugar, and melted butter for 8–10 minutes before evaporated milk, sweetened condensed milk, eggs, nutmeg, cinnamon, and vanilla are folded in.
The mixture is poured into a buttered baking dish, dotted with more butter, and baked until the top is golden and the center is just set with a slight wobble. A separate sauce is made by heating heavy cream and butter, then whisking in powdered sugar and sweetened condensed milk before adding vanilla and drizzling it over the warm pudding.
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Herb & Cheese Quick Bread
Herb & Cheese Quick Bread is built from flour, sugar, baking powder, salt, cheddar, parsley, thyme, rosemary, milk, melted butter, and eggs. The cheese and herbs are tossed with the flour mixture first, which helps distribute them evenly through the loaf.
The wet ingredients are whisked separately and combined gently with the dry ingredients so the batter is not overmixed. It is transferred to a greased loaf pan, optionally topped with extra cheese, then baked until golden and cooked through before cooling briefly in the pan.
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Herb-Infused Garbage Bread with Sun-Dried Tomatoes
Herb-Infused Garbage Bread with Sun-Dried Tomatoes begins with a skillet filling of onion, ground beef, garlic, bell pepper, sun-dried tomatoes, and Italian seasoning. The beef mixture is cooked first, then cooled slightly before being spread over rolled-out pizza dough with mozzarella and cheddar cheese.
The dough is rolled up from the long side, sealed, and placed seam-side down on a baking sheet. A few slits on top let steam escape, and a beaten egg brushed over the surface helps it bake to a golden brown finish before it rests briefly and is sliced warm.
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