These bread recipes cater to a variety of tastes and can be adapted to suit different types of dinners, from casual to formal occasions. Whether you’re looking for a classic accompaniment or something more unique, these recipes will satisfy your bread cravings.

Here are brief recipes for each of the 5 dinner bread options:

1. Classic French Baguette:


  • 4 cups bread flour
  • 2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water


  1. In a bowl, mix flour and salt. In a separate bowl, combine yeast and warm water. Let it sit for 5 minutes until frothy.
  2. Combine the wet and dry ingredients, knead until a smooth dough forms.
  3. Let the dough rise in a greased bowl, covered, for 1-2 hours.
  4. Preheat the oven to 450°F (230°C). Shape the dough into a baguette on a floured surface.
  5. Place the baguette on a baking sheet, slash the top with a sharp knife, and bake for 20-25 minutes until golden brown.

2. Garlic Parmesan Pull-Apart Bread:


  • 1 round loaf of bread
  • 1/2 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated parmesan cheese


  1. Preheat your oven to 350°F (175°C).
  2. Make diagonal cuts in the bread, being careful not to cut through the bottom crust.
  3. Mix melted butter, minced garlic, and parsley.
  4. Gently pour the mixture between the bread slices and over the top.
  5. Sprinkle with grated parmesan cheese.
  6. Wrap the bread in aluminum foil and bake for 15-20 minutes. Uncover and bake for an additional 5 minutes until golden.

3. Rosemary Olive Focaccia:


  • 1 pound pizza dough
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary leaves
  • 1/4 cup pitted and sliced Kalamata olives
  • Sea salt, for sprinkling


  1. Preheat your oven to 425°F (220°C).
  2. Roll out the pizza dough on a floured surface to fit a baking sheet.
  3. Place the dough on the sheet and brush it with olive oil.
  4. Sprinkle fresh rosemary leaves and sliced olives evenly over the dough.
  5. Press your fingertips into the dough to create dimples.
  6. Sprinkle with sea salt.
  7. Bake for 15-20 minutes or until golden brown.

4. Whole Wheat Dinner Rolls


  • 1 cup warm water (110°F-115°F or 43°C-46°C)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons honey
  • 1/4 cup unsalted butter, melted
  • 1 1/2 teaspoons salt
  • 2 1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour (for dusting and kneading)
  • 1 egg (optional, for egg wash)
  • Sesame seeds or poppy seeds (optional, for topping)


1. Activate the Yeast:

  • In a small bowl, combine the warm water, active dry yeast, and honey. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

2. Mix the Dough:

  • In a large mixing bowl, combine the frothy yeast mixture, melted butter, and salt. Stir well.
  • Gradually add the whole wheat flour while stirring continuously.
  • Once the mixture comes together, turn it out onto a floured surface.

3. Knead the Dough:

  • Knead the dough for about 5-7 minutes, adding all-purpose flour as needed to prevent sticking, until you have a smooth and elastic dough.

4. First Rise:

  • Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 hour or until it has doubled in size.

5. Shape the Rolls:

  • Punch down the risen dough and turn it out onto a floured surface.
  • Divide the dough into 12 equal portions and shape each portion into a ball.
  • Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each one.

6. Second Rise:

  • Cover the baking dish with a kitchen towel and let the rolls rise for another 30-45 minutes, or until they have puffed up.

7. Preheat the Oven:

  • Preheat your oven to 375°F (190°C) while the rolls are rising.

8. Egg Wash and Topping (Optional):

  • If desired, beat an egg and brush it over the tops of the rolls for a shiny finish. Sprinkle with sesame seeds or poppy seeds for extra flavor and texture.

9. Bake:

  • Place the rolls in the preheated oven and bake for 15-20 minutes or until they are golden brown and sound hollow when tapped on the bottom.

10. Serve: – Remove the rolls from the oven and let them cool for a few minutes before serving. Enjoy your warm, homemade whole wheat dinner rolls with your favourite dishes!

5. Honey Butter Cornbread


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1/4 cup honey


1. Preheat the Oven:

  • Preheat your oven to 400°F (200°C). Grease a 9×9-inch baking dish or a cast-iron skillet.

2. Mix Dry Ingredients:

  • In a mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir until well mixed.

3. Combine Wet Ingredients:

  • In another bowl, whisk together the eggs, buttermilk, melted butter, and honey until well combined.

4. Combine Dry and Wet Ingredients:

  • Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.

5. Bake:

  • Pour the batter into the greased baking dish or skillet, spreading it evenly.

6. Optional: Honey Drizzle:

  • If you’d like an extra honey flavor, drizzle a little honey over the top of the cornbread batter before baking.

7. Bake:

  • Place the dish or skillet in the preheated oven and bake for approximately 20-25 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean.

8. Serve:

  • Let the cornbread cool for a few minutes before cutting it into squares or wedges.
  • Serve the Honey Butter Cornbread warm with a pat of butter and an extra drizzle of honey if desired.

This Honey Butter Cornbread is a delightful balance of sweetness and savory corn flavour. It pairs perfectly with chilli, barbecue, roasted meats, or as a tasty side for any dinner. Enjoy!