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Bread isn’t just food—it’s culture, comfort, and connection baked into a warm loaf. Whether it’s the crackle of a classic French baguette, the dreamy softness of Japanese milk bread, or the indulgent swirls of chocolate-studded brioche, bread brings people together around the world. On this World Bread Day, let’s honor the magic of homemade bread with three delicious and beginner-friendly recipes. Roll up your sleeves, dust your counter with flour, and let the aroma of fresh bread fill your home!

Classic French Baguette
By: Chef Saurabh Sharma Sarswat, Executive Sous Chef at Namak Indian Restaurant & Bar, Dallas, US


Ingredients (Makes 3 baguettes)
500g bread flour
350ml warm water
2 tsp instant yeast
2 tsp salt
1 tbsp sugar (optional, for better fermentation)

Method
Activate yeast: Mix warm water, yeast, and sugar. Rest 10 mins till frothy.
Form dough: Add flour and salt. Mix until shaggy dough forms.
Knead: 10 minutes until smooth and elastic.
First Rise: Cover bowl; rest 1 hour until doubled.
Shape: Divide into 3. Roll each into 14-inch logs with tapered ends.
Proof: Put on floured cloth or tray; cover and rise 30–40 mins.
Preheat oven to 240°C (465°F). Place tray with water at bottom for steam.
Score baguettes with 3–4 diagonal cuts.
Bake 20–22 minutes until golden.
Tip: Spray water on loaves before baking for extra crust.


Soft Milk Bread (Japanese Shokupan)
By: Chef Kailash Singh Sous Chef at BarNaan Brookfield, US


Ingredients
350g bread flour
25g sugar
5g salt
5g instant yeast
1 egg
150ml warm milk
30g room temp butter
30ml cream or extra milk

Method
Mix: Combine flour, sugar, salt, yeast. Add egg, milk, and cream. Mix into dough.
Knead: 10–12 minutes until smooth, stretchy.
Add butter: Knead in at the end. Dough becomes silky.
First Rise: 60 minutes until doubled.
Shape: Divide into 3 balls, roll each flat, fold, then roll and place in loaf tin.
Proof: 50–60 minutes till dough reaches the top of tin.
Bake: 180°C (350°F) for 25 minutes. Brush with butter after baking.
Tip: Add 1 tbsp milk powder for extra softness.


Chocolate Swirl Bread (Eggless Option Included)
By: Chef Avinash Gupta Head Bakery and Pastry Chef at SEED & BLOOM, Abu Dhabi


Ingredients
For dough:
300g all-purpose flour
50g sugar
7g instant yeast
150ml warm milk
40g butter
1 egg (or 3 tbsp yogurt for eggless)
1 tsp vanilla
Pinch of salt
For filling:
2 tbsp butter
3 tbsp cocoa powder
3 tbsp sugar
¼ cup grated dark chocolate (optional)

Method
Make dough: Mix dry ingredients. Add milk, egg/yogurt, vanilla, butter. Knead till smooth.
Rise: 1 hour.
Prepare filling: Mix cocoa, butter, sugar into a paste.
Shape:
Roll dough into rectangle
Spread filling + chocolate
Roll like a log
Slice in half lengthwise → twist into braid
Final rise: 30–40 minutes.
Bake: 180°C (350°F) for 28–30 minutes.
Tip: Brush sugar syrup on top after baking for shine.