Bread Recipes

Let our head bakers and research experts help via our curated recipes, how-tos and extensive guides.

Fresh out of the oven

Home Baker’s Sweet Challah Bread

Light and sweet, Challah has a tender, velvety texture. The braiding of the bread is extremely traditional. It symbolizes separating or “letting go” and connecting one with the family and God. We’ll show you the step-by-step process of how to braid the loaf. It doesn’t matter if your loaf looks perfect. What matters is that you share it with your most treasured people.

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Young Baker’s Apprentice Lab: Biscuits

Are you new to baking? Are you teaching a school baking lab of beginners? This is our newest addition to the Flour School Section here on the Panhandle Milling website. This Young Baker’s Apprentice series is going to be full of basic lessons for beginning bakers.

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Home Baker Sourdough Bread 101

Sourdough leavening is as old as the rocks. It has been around for over a millennium. How do you think it started? Maybe someone ages ago decided they didn’t like the heavy rock bread. Was it an accident from dough left out too long? Probably. If it was an accident, it was a delicious one!

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Caramel Banana Walnut Bread Formulation

A gloriously delicious banana bread formulation is something that most bakeries can use all year round to please their customers. Having a recipe that is consistently moist, flavorful and full of wholesome ingredients is priceless. Give your clients the highest quality that you can, and they will be loyal for a lifetime.

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French Bread Formulation with Poolish

Generally, the French Bread found in America is glorified white bread. This is not that bread. This is a traditional French Bread with a pre-ferment called a Poolish. The poolish is blended and allowed to ferment for 8-12 hours at room temperature before the dough is made.

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