17 Easy and Delicious Savory Bread Recipes (2024)

FAQs

How to make homemade bread more tasty? ›

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too! Baker's Tip: Avoid adding too much flour to the dough as you work with it.

Several tasty ingredients like honey, olives and even bananas are used regularly to ramp up the classic bread recipe's flavor. Not only are these ingredients delicious, but when chosen wisely, they can also boost your bread's nutritional value.

Longer fermentation gives bread stronger flavors. “A yeasty aroma and acidic flavors start to develop, adding more flavor to the finished bread,” Blakeslee said. Some bakers choose to do the extra step of making a sponge in order to add a slight sour and tangy flavor to 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.

TIPS FOR MAKING QUICK BREAD

Avoid overmixing the batter as it can lead to tough, dense quick bread that may sink in the middle. Dry baked goods are not enjoyable, so it's always important to closely monitor baking time to prevent overbaking.

Too much flour or not Not enough shortening. Overmixing. Oven too enough sugar or Overbaking. hot.

Does milk add flavor to bread? ›

Whole milk, which has a higher fat content, is often used in baking to add richness and flavor. It is also a good choice for creating a softer crumb in breads and cakes. Reduced-fat milk, which has less fat than whole milk, can be used to reduce the fat content of baked goods without sacrificing flavor or texture.

Fats: Fats, such as butter or oil, are added to bread dough for flavor and to help keep the bread moist. They also help to create a tender crumb. Milk: Milk is added to bread dough for flavor and to create a tender crumb. It also helps to brown the crust during baking.

The volatile esters, aldehydes and secondary alcohols are the most significant flavor compounds produced during the dough fermentation by bakers yeast, are of particular interest in bread, because they contribute pleasant fruity and buttery flavor notes.

The secret to the wonderful taste and aroma of freshly baked bread is the Maillard reaction. It's a chemical reaction between proteins, certain carbohydrates and some of the fatty acids that occur when bread is baked in the oven, which gives it a delicious flavour and fine colour.

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.

If your bread is a lean bread (using only flour, water, yeast and salt), then a slow fermentation time helps give complexity and even sweetness to the bread. I often knead my dough and place in the fridge overnight. If the bread has fat, sugars, eggs or milk, extra fermentation time may not help much with flavor.

Sugar: Sugar is added to bread dough to provide food for the yeast and to help with browning during baking. It also contributes to the flavor of the bread. Fats: Fats, such as butter or oil, are added to bread dough for flavor and to help keep the bread moist.

The key is twofold: use quality ingredients and let the dough stand overnight. If you're using storebought flour, opt for “bread flour,” which will hold better in heat and help create a more tender crumb. When adding liquid, consider some additional flavoring, such as citrus juice or coffee.