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.
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 kind. When I moved to New York nine years ago, I felt its loss keenly, thinking of it sometimes …
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 the dough. Of course, you can use any pizza dough recipe you like -- just be sure to make …
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 seems impossible to achieve for a homemade bread. I assure you, it’s not impossible. This loaf is …
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 that end up in the bottom of the bag. They are tiny and salty and crunchy and remind me of eating …
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 it was no big deal while they melt in front of you. —Erin Jeanne McDowell Prep time 12 hours 45 …
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 out of the gate, this is a process on the longer side, a weekend project, for sure. That said, …
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 with feta cheese or butter and jam along with a cup of hot sweetened tea. Barbari loaded with …
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 the inside stays light and incredibly fluffy. It’s best served fresh and slightly warm, but …
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 I didn’t eat all three loaves within two days, but I cannot tell a lie! Using a kitchen scale …
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 while you work, or they'll rise and bake together and it won't look as pretzel-y! Oh, and don't …
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 Best Dessert Book Ever—is its incredible height and staggering number of spiraling rings, as if …
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 city as Momofuku? I have solid arguments for both. These buns have all of the characteristics that …
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 salumi, cheese, olives, and other nibbles. And they're very easy to make at home -- perfect for …
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, but this variety is one of my favorites: a soft, lightly sweetened loaf flavored lightly with …
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 a visit to Morocco as we spoke), a passion for Swedish home cooking is at the core of what she …
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 dry yeast • 2 teaspoons table salt • 1.75 ounces warm water • 16 ounces unbleached bread flour • 13 ounces …
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 super pretty at every stage of baking. —Erin Jeanne McDowell Prep time 1 hour 25 minutes • Cook time …
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 of kabocha raisin bread to a party. It was something I couldn’t get out of my mind. I begged her for …
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 one step further, with the addition of mashed potatoes into the yeast dough. We love this …
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 or late-night baked goods on top of my family meal desserts. First up was English muffins (one of …
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 an "Everything" pletzel! —inpatskitchen Test Kitchen Notes This is super low-maintenance for bread! …
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 for a big crowd, just feel free to make them in 3 different pans, which will yield a LOT of …
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 with a buttered slice of my Grandma DiLaura’s toasted panettone. The smell of sweet anise …
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 makes easy work of it, even if you don’t have a particularly powerful blender). The dough will be …
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 whole wheat flour • 1 2/3 cups water • 1/4 teaspoon yeast • 2 teaspoons sea salt The Topping and the Baking • For …
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 and a hefty layer of melty cheese—they're crazy-super-good. —Erin Jeanne McDowell Prep time 30 …
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 a whopping 388 recipes on Food52! WHAT: Super-soft, super-buttery, lightly sweet rolls that also use …
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 bread dough. —Joy Huang | The Cooking of Joy Test Kitchen Notes WHO: Joy Huang is no stranger to …
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 jam-packed with fruits and nuts. I particularly like the combination of cherries and …
