Author Notes This focaccia is inspired by the “pizza” focaccia I worship from Liguria Bakery. The one that's topped with tomato sauce and chopped green onions, and despite its name, lacks cheese of any...
Our 30 Best Puffy, Fluffy, Ready-for-Butter Yeast Bread Recipes
Any time of day, a warm, fluffy loaf of bread can seemingly fix just about any problem. Whether it be a simple cranberry-hazelnut toast, lathered with a generous smear of cultured (or vegan!) butter for breakfast, or a whole wheat pizza loaded with the season’s freshest ingredients for dinner, bread in any form is sure to put a smile on your face. To celebrate all things gluten and yeast, we’ve gathered 30 of the best yeast bread recipes that go far beyond your average loaf.
Photo: images.food52.com
Author Notes I based my crust on the pizza recipe in Dorie Greenspan's book, Baking with Julia. I added a little bread flour and milk (thanks to boulangere's advice), and increased the liquids to tenderize...
Author Notes No-knead breads feel downright revolutionary the first time you make one. Not just because they take little effort, but when baked in a Dutch oven they get that crusty golden exterior that...
Author Notes This is a variation of cornbread that is light and nutty and nostalgic. I was eating a bag of popcorn at a local farmers market here in DC and I realized how much I like the little granules...
Author Notes Ooey-gooey and finger-lickin good. If you want someone to fall in love with you, make these cinnamon rolls and a really good cup of coffee on a Sunday morning. Then sit back and act like was...
Author Notes Get ready. No seriously, take a moment. Because once you meet the croissant loaf—light as air on the inside, layered and crispy on the outside— you’ll never be the same. I’ll admit right of...
Author Notes Barbari is one of several most popular breads in Iran. There are neighborhood bakeries that bake fresh barbari three times a day for daily meals. A popular Iranian breakfast consists of barbari...
Author Notes Salted butter, eggs, milk, and a little sugar enrich this soft brioche loaf. It’s baked until the crust is deeply brown on the outside (seriously—don’t be afraid to let it get dark!), while...
Author Notes This recipe makes three modest loaves of chewy, tender bread. It’s also probably the easiest yeasted dough you'll ever make: no starter, no sugar, barely any waiting around. I’d like to say...
Author Notes A fun thing to do with pretzel dough: Make one big pretzel to serve a crowd! There's really no wrong way to intertwine the strands; just be sure to leave some space between pieces of dough...
Author Notes While there's a solid line-up of very good swirl breads out there, the first thing you'll notice about Maida's—a "spectacular loaf that deserves some special words of praise" in a book titled...
Author Notes I know what you’re going to say. What parent in her right mind would consider David Chang’s iconic pork buns 1: kid food; and 2: something to be undertaken at home when you live in the same...
Author Notes A specialty of Turin, Piedmont, grissini -- crunchy, long breadsticks -- are usually part of an antipasto or appetizer, where they are served with paper-thin slices of prosciutto or other...
Author Notes This insanely delicious bread is traditionally made in the last days of October into the first days of November for Mexico's Dia De Los Muertos. There are different kinds of Pan de Los Muertos,...
Author Notes What has made Leila such a famous name in Sweden is her dedication to the traditional food of the country. Though she has explored foods from all corners of the globe (she was preparing for...
Author Notes From Sarah Black's One Dough, Ten Breads, Houghton Mifflin (2016). —blacksbread / flowersandbreadco.com Makes 4 small rectangular loaves, each approximately 8 x 4 inches 1 1/2 teaspoons active...
Author Notes Of the three recipes for khachapuri I've posted on this site (Classic and Prosciutto/Rosemary), this is my very favorite. The herbs bring such a bright flavor to the whole thing, and is also...
Author Notes I love good bread. But with all the great bread bakeries we have in Seattle, I was never really motivated to make my own. Until now. Awhile back, my friend Jenifer brought an amazing loaf...
Author Notes Potato has always been a magical, light-as-air ingredient in bread baking, especially when using leftover cooking water as the liquid in yeast breads. This flatbread recipe takes that idea...
Author Notes I used to make family meal dessert when I was a cook at wd~50. Over time, just making one dessert wasn't enough to satisfy my love of baking, so I started branching out and making morning...
Author Notes The pletzel is a Jewish flatbread similar to focaccia, normally topped with onion and poppy seeds. It's also referred to as an "onion board." I added a few extra toppings to turn it in to...
Author Notes Wanna impress your guests with the fluffiest dinner rolls ever? Why not double impress and serve them 3 different kinds: plain, garlic and pretzel. If you're the kind of cook that entertains...
Author Notes We don’t deviate much from the past when it comes to the DiLaura Christmas morning menu. Since my earliest memories of Santa Claus and pink bikes with baskets, Christmas morning always starts...
Author Notes This bread dough uses juiced spinach instead of water, for a crisp, chewy loaf that’s secretly packed with veggies. Juice the spinach with the water before starting to mix the dough (this...
Author Notes Dough adapted from Maggie Glezer's Artisan Baking. Inspiration from Jim Lahey. —Nicholas Day Makes 2 rectangular pizzas The Dough • 1 2/3 cups bread flour • 1 2/3 cups whole wheat or white...
Author Notes I had never had a bialy until I was about 18 years old—and then I ate enough to make up for the 18 years I'd been missing out. Soft and chewy dough stuffed with plenty of caramelized onions...
Author Notes Leftover butternut squash was the inspiration for this recipe. Nice with a cup of coffee or tea..... —inpatskitchen Test Kitchen Notes WHO: Inpatskitchen is a longtime community member with...
Author Notes Stuff your Thanksgiving leftovers into bread dough and surprise your guests the next day with these pull-apart rolls! I used a simplified version of Two Red Bowls' milk bread recipe for the...
Author Notes This bread is inspired by and adapted from Joanne Chang's fabulous raisin-pecan rolls at Flour Bakery in Boston, a recipe for which is in her first cookbook. They're lightly sweet and absolutely...