Prepare Southern Corn Bread, folding into the batter 3 tablespoons chopped chives, tarragon, or dill, or 1 tablespoon minced rosemary, and the mashed cloves from 1 head Roasted Garlic I, plus the finely grated zest of 1 lemon.

Cut into the thinnest possible slices:

Remove the crusts. Place on a baking sheet and toast in a 250°F oven until crisp and a light golden brown.

This perfect white bread first appeared in Joy in 1931. It is an even-grained all-purpose bread that stales slowly and cuts well for sandwiches. Add the optional eggs for a richer bread with a more golden color. For Rich White Bread, replace the water with 1 cup (235g) milk, add the optional eggs, and increase the sugar to ⅓ cup (65g).

Whisk to combine in a medium bowl:

Have ready in a large bowl or a stand mixer fitted with the dough hook:

Add the lukewarm milk mixture along with, if desired:

Stir until just combined, adding up to ½ cup more flour if the dough is extremely sticky. Cover and let the dough rest for at least 15 and up to 30 minutes.

Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes, adding more flour if needed. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, at least 1 hour.

Grease two 9 × 5-inch loaf pans. Divide the dough in half, shape into 2 loaves for pan-baking, and place in the pans. Cover with oiled plastic wrap and let rise again until almost doubled in bulk, 1 to 1 ½ hours.

While the dough rises, preheat the oven to 450°F.

Bake the bread 10 minutes. Reduce the heat to 350°F and bake until the crust is golden brown and the bottom sounds hollow when tapped, about 30 minutes longer. Immediately turn the loaves out of the pans onto a wire rack to cool completely.

Prepare White Bread, using 2 cups (260g) whole wheat flour, 4 cups (500g) all-purpose flour, and 1 ½ cups (355g) water.

Coarsely chop 2 cups sprouted wheat, soybeans, lentils, wheat berries, or chickpeas in a food processor. Prepare White Bread, using 2 cups (260g) whole wheat flour, 4 cups (500g) all-purpose flour, and a total of 2 envelopes (1 ½ tablespoons) active dry yeast. Add the chopped, sprouted grains to the flour along with the liquid and proceed as directed.

Prepare the dough for:

While the dough is rising, place in a small saucepan with enough cold water to cover by ½ inch:

Bring to a boil, then drain well and let cool. Stir together in a small bowl:

Grease two 9 × 5-inch loaf pans. Divide the dough in half. Using a rolling pin, roll the dough into two 8 × 18-inch rectangles about ½ inch thick. Brush the surface of the dough with:

Sprinkle all but 4 teaspoons of the cinnamon sugar over the rectangles, then spread the raisins evenly over the surface. Starting from one 8-inch side, roll up the dough tightly, like a jelly-roll. Pinch the seam and ends closed. Place seam side down in the pans. Cover loosely with oiled plastic wrap and let rise until doubled in bulk, 1 to 1 ½ hours.

While the dough rises, preheat the oven to 375°F.

Whisk together and brush over the top of the loaves:

Sprinkle the top of the dough with the reserved cinnamon sugar. Bake until the crust is deep golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack. While the bread is still hot, brush the tops with:

Let cool completely.

For variation, add minced fresh or dried herbs, such as thyme or marjoram, minced green onion, or chopped green olives to the dough.

Combine in a large bowl or a stand mixer fitted with the paddle attachment:

Combine in a small bowl and let stand until the yeast is dissolved, about 5 minutes:

Stir the yeast mixture into the buttermilk mixture. Add and stir until smooth:

Stir in well, on low speed if using a stand mixer:

If using a mixer, remove the paddle and attach the dough hook. Add and continue stirring until the dough begins to leave the sides of the bowl:

Knead by hand or with the mixer on medium-low speed until the dough is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

Shape into a round loaf. If desired, sprinkle the shaped loaf with:

Cover the dough lightly with oiled plastic wrap and let rise again until nearly doubled in bulk, 45 minutes to 1 hour.

While the dough rises, preheat the oven to 375°F.

If the loaf was not sprinkled with cheese, brush with:

Bake until the crust is golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Transfer to a rack to cool completely.

This dill-flecked loaf begs to be spread with cream cheese and topped with cucumbers, but it also pairs perfectly with salted butter. Because the dough is sticky, this bread is easiest made in a stand mixer, but it can be kneaded by hand if ¼ cup extra flour is worked into the dough.

Combine in a large bowl or in a stand mixer fitted with the paddle attachment:

Mix briefly to combine. Add:

Mix, on low speed if using a mixer, until the dough comes together. If using a mixer, remove the paddle and attach the dough hook. Knead by hand or with the mixer on medium-low speed until the dough is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Grease a 9 × 5-inch loaf pan. Form the dough into a loaf for pan-baking and place seam side down in the pan. Cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

While the dough rises, preheat the oven to 350°F.

If desired, brush the top of the loaf with:

Sprinkle lightly with:

Bake until the crust is deep golden brown and the bottom sounds hollow when tapped, 35 to 40 minutes. Immediately turn the loaf out of the pan onto a wire rack to cool completely.

A heavier, coarser bread than those made partly with white flour, but one with excellent flavor.

Combine in a large bowl or a stand mixer fitted with the paddle attachment:

Stir in:

Mix briefly, adding a little flour or liquid if necessary, just until the dough comes together. Cover and let the dough rest for at least 15 and up to 30 minutes.

If using a mixer, remove the paddle and attach the dough hook. Knead the dough by hand or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.

Grease two 9 × 5-inch loaf pans. Divide the dough in half, shape into loaves for pan-baking and place in the pans. Cover loosely with oiled plastic wrap and let rise until almost doubled in bulk, about 1 hour.

While the dough rises, preheat the oven to 350°F.

Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, about 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.

The dough for this lightly sweet bread is very sticky, so if you have a stand mixer, use it. We like to eat toasted slices of this hearty loaf with the strange and delicious Norwegian cheese called gjetost, or brown cheese.

Combine in a large bowl or a stand mixer fitted with the paddle attachment:

Stir in until smooth:

Add:

Knead in the flour or mix on low speed until the dough just comes together. Cover and let rest for at least 15 and up to 30 minutes.

If using a mixer, remove the paddle and attach the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, 8 to 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise until puffy and increased in volume, 1 ½ to 2 hours.

Lightly grease a baking sheet and dust with:

Divide the dough in half. Shape each half into a round loaf and place on the prepared baking sheet. Loosely cover with a cloth or oiled plastic wrap and let rise until puffy and a fingertip lightly pressed into the dough leaves an indentation, about 1 ½ hours.

While the dough rises, preheat the oven to 375°F.

Make three diagonal slashes in the top of the loaves with a sharp knife or lame. Bake until the crust is set and the internal temperature reaches 205°F, 40 to 50 minutes. Turn off the oven and leave the loaves in for 10 minutes more. Transfer the loaves to a wire rack to cool completely before slicing. Serve with:

Place in a medium bowl:

Pour over it:

Let sit, covered, for 10 minutes to soften. If all the water is not absorbed, drain off any excess. Stir in:

Let cool.

Meanwhile, combine in a large bowl or a stand mixer fitted with the paddle attachment and mix well:

Add the bulgur mixture to the flour mixture and stir just until the dough comes together. Cover and let the dough rest for 20 minutes.

If using a mixer, remove the paddle and attach the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the pans, loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 45 minutes.

While the dough rises, preheat the oven to 350°F.

Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, 35 to 40 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.

Combine in a large bowl or a stand mixer fitted with the paddle attachment:

Stir in until just combined:

Cover and let the dough rest for 15 to 30 minutes.

Replace the paddle attachment with the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the pans, loosely cover with oiled plastic wrap, and let rise again until doubled in bulk, about 45 minutes.

While the dough rises, preheat the oven to 350°F.

Brush the top of the loaves with:

If desired, sprinkle with:

Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, about 1 hour. Immediately turn the loaves out of the pans onto a wire rack to cool completely.

Prepare the dough for:

Grease a 9 × 5-inch loaf pan and dust with:

Transfer the dough to the pan (no need to shape the dough into a loaf) and cover with oiled plastic wrap. For more flavor, refrigerate for 8 to 12 hours, or let rise in a warm place (75° to 85°F) until the dough fills the pan and is light and puffy, 30 to 45 minutes.

While the dough rises, preheat the oven to 400°F.

Bake the bread until golden brown and the internal temperature reaches 195°F, about 25 minutes. Immediately turn the loaf out of the pan onto a wire rack to cool completely.

This dough can also be used to make rolls (to shape, see About Yeast Rolls).

Prepare:

Place the still-warm potatoes in a large bowl or in a stand mixer fitted with the paddle attachment and mix in:

Add and mix well:

Replace the paddle attachment with the dough hook and gradually stir in until the dough is moist but not sticky:

Cover and let the dough rest for 15 to 30 minutes.

Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Grease two 9 × 5-inch loaf pans. Divide the dough in half and shape into loaves for pan-baking. Place in the loaf pans, loosely cover with oiled plastic wrap, and let rise until doubled in bulk, about 1 hour.

While the dough rises, preheat the oven to 375°F.

Brush the top of the loaves with:

If desired, sprinkle with:

Bake until the crust is golden brown, the bottom sounds hollow when tapped, and the internal temperature reaches 205°F, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack to cool completely.

This traditional Jewish Sabbath egg bread is similar to Brioche.

Combine in a large bowl or a stand mixer fitted with the dough paddle attachment:

Mix by hand or on low speed until thoroughly blended. Gradually stir in:

Mix until the dough just comes together. Cover and let the dough rest for at least 15 and up to 30 minutes.

Replace the paddle attachment with the dough hook. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, 8 to 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Knead the dough briefly and return to the bowl. Refrigerate, covered, until it has nearly doubled in bulk (a three-quarter rise is sufficient), 2 to 12 hours. The dough is now ready to be shaped.

Divide the dough into 3 pieces. On an unfloured work surface, roll into balls. Let rest, loosely covered with plastic wrap, for 10 minutes.

Grease a baking sheet and sprinkle it with:

Roll each ball into a 14-inch-long rope, about 1 ½ inches thick and slightly tapered at the ends. Dust the 3 ropes lightly with flour, so they will be distinctly separated when baked. Place the ropes side by side and pinch the top ends together. Braid the dough strands until you reach the other ends. Tuck the ends of the braid underneath the loaf and set it on the baking sheet.

Brush over the top of the loaf:

Reserve the egg wash. Loosely cover the braid with lightly oiled plastic wrap and let rise in a warm place (75° to 85°F) until not quite doubled in bulk, about 45 minutes.

While the dough rises, preheat the oven to 375°F.

Brush the loaf again with egg wash. If desired, sprinkle with:

Bake until the crust is golden brown and the bottom of the loaf sounds hollow when tapped, 30 to 35 minutes. Let cool completely on a rack.

This classic is a simple yeast dough enriched with eggs and lots of butter; use it for loaves, plain rolls, and rolls stuffed with fruit, meat, or cheese, or bake in special fluted brioche tins (see Brioche à Tête). The high butter content gives the impression that the dough is wetter than it actually is, leading to the temptation—which you must resist—to add more flour. This dough is easily braided: follow the directions for Challah.

Combine in a large bowl or a stand mixer fitted with the paddle attachment and let stand until the yeast is dissolved, about 5 minutes:

Mix in by hand or on low speed:

Gradually stir in:

Mix for about 5 minutes, until all the ingredients are blended. Cover and let the dough rest for 20 minutes.

Replace the paddle attachment with the dough hook. Knead by hand for about 15 minutes or with the mixer on medium-low speed for 7 to 10 minutes, until the dough cleans the sides of the bowl. Because this is a sticky dough, kneading by hand requires a particular technique: Slap the dough down on the work surface, lift half of it up with both hands (part of it will remain stuck to the table, which is fine), and slap it down over onto itself (keep a bench scraper handy to help). Repeat this until the dough is smooth and elastic. Have ready:

Vigorously knead or mix in the butter 1 tablespoon at a time, waiting until each piece of butter is nearly incorporated before adding the next. Continue to mix until the butter is completely incorporated and the dough is once again smooth. Butter a large bowl. Place the dough in the bowl, cover with plastic wrap, and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.

Knead the dough briefly a second time, just enough to deflate it, then refrigerate, covered, for 8 to 12 hours or until doubled.

For a loaf, butter a 9 × 5-inch loaf pan and shape the dough into a loaf for pan-baking. Alternatively, for a sectioned loaf (see illustration below for one example of this), divide the dough into 4 or 8 equal pieces, round the dough into balls (follow the instructions in About Yeast Rolls), and place them in 1 or 2 rows in the loaf pan. For brioche rolls, divide the dough into 10 equal pieces and shape into rolls. Loosely cover the loaf or rolls with lightly oiled plastic wrap and let rise in a warm place (75° to 85°F) until not quite doubled in bulk, about 1 hour.

Preheat the oven to 375°F.

Brush the dough with:

Bake until the crust is a deep golden brown and a knife inserted in the center of one brioche comes out clean, about 20 minutes for rolls and 35 to 40 minutes for a loaf. Unmold or transfer the brioche(s) onto a wire rack to cool. Serve slightly warm or cool.

Babka can be made with a variety of fillings, from a simple cinnamon-sugar mixture to the nut-chocolate mixture here. If the brioche dough is too sticky to work with at any point during the shaping process, cover and refrigerate for 20 to 30 minutes to help it firm up.

Prepare the dough for:

Refrigerate the dough for 1 hour. Stir together in a small bowl:

Set aside. Prepare and set aside:

Have ready:

Transfer the dough to a lightly floured work surface. Roll it out into a roughly 20 × 10-inch rectangle and spread evenly with the cocoa-butter mixture. Sprinkle evenly with the chopped chocolate and walnuts. With a long edge closest to you, roll up the dough into a cylinder. Slice the cylinder in half lengthwise to expose the layers of filling. Twist the two lengths of dough around each other to form a simple braid shape, then fold the braid in half and place in a generously buttered 9 × 5-inch loaf pan. Brush the loaf with:

Sprinkle with the streusel, cover, and let rise until puffy and increased in volume, 1 to 1 ½ hours.

While the loaf is rising, preheat the oven to 350°F.

Bake the babka until golden brown, 50 to 55 minutes. Let cool in the pan on a rack for 15 minutes, then use a thin offset spatula to help release it from the pan. Let cool completely on a rack.

Quicker than Rustic French Bread, this bread has a good flavor and an even crumb.

Combine in a large bowl or a stand mixer fitted with the paddle attachment:

Let stand for 5 minutes, then add:

Mix with a wooden spoon or on low speed until the dough just comes together. Cover and let rest for 20 minutes.

Replace the paddle attachment with the dough hook. Knead on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, about 45 minutes.

Knead the dough briefly a second time, about 3 minutes, then preshape the dough into a ball, return to the oiled bowl, cover, and let rise again until doubled in bulk, about 1 hour.

Turn the dough out onto a lightly floured work surface and divide it into 3 equal pieces. Gently shape each piece into a roughly 10 × 8-inch rectangle. Working with one rectangle at a time, with a long edge facing you, fold the top third of the dough toward you, then fold the bottom third (the edge closer to you), over the first fold and seal the edge (like a business letter). Fold the dough in half lengthwise while simultaneously rolling it away from you so the seam ends up on the bottom. Use your palms to roll the dough into a roughly 14-inch rope that tapers slightly at the ends. Repeat with the remaining pieces of dough.

Transfer the dough to a metal baguette pan or dust a thin kitchen towel with flour. Place one baguette on the floured towel and bunch up the towel down the length of one side of the loaf. Place the second baguette next to the first on the towel, with the bunched-up bit of towel separating them. Bunch up the towel next to the second baguette, and place the third baguette next to it. Roll up 2 more towels and place one on either side of the outer baguettes to help them keep their shape. Let rise until doubled in bulk, about 1 hour.

Preheat the oven to 450°F. If using a baking stone or steel, preheat them with the oven. Place a metal baking pan or cast-iron skillet on the bottom rack and preheat it as well.

Transfer the baguettes to a floured peel if using a baking stone or steel. If not, transfer the baguettes to a cookie sheet. If using a baguette pan, there is no need to transfer the baguettes. Score the baguettes with 3 long, diagonal cuts each. Slide the baguettes onto the baking stone or steel, or place the cookie sheet or baguette pan in the oven. Immediately pour 1 cup hot water into the preheated baking pan or skillet and close the oven door. Bake the baguettes until deeply golden brown, 25 to 30 minutes. Let cool completely on a rack before cutting.

This Italian bread is made with a fairly wet dough. It must be kneaded extensively to develop the gluten necessary to provide structure to its many irregular air bubbles, which create ciabatta’s distinctive open crumb and contribute to its pleasing, chewy texture.

Combine in a stand mixer fitted with the paddle attachment:

Mix until the ingredients are just combined. Let the dough rest for 20 minutes. Turn the mixer back on medium speed and mix about 2 minutes until the dough has gathered around the paddle. With the mixer running, gradually add:

Mix until the dough is gathered around the paddle again. Switch to the dough hook and add:

Mix on medium-high speed until the dough cleans the sides of the bowl and makes a slapping sound against the side of the bowl, 8 to 10 minutes. The dough will be wet and sticky but should look smooth and shiny. Transfer it to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for 45 minutes.

With the dough still in the bowl, lift up one side of the dough, stretch it gently, then fold it over on itself. Repeat this stretching and folding technique 3 more times, then flip the dough so the seam is down. At this point, the dough may be tightly covered with plastic wrap and refrigerated up to 24 hours to allow it to develop more flavor.

Alternatively, cover and let the dough rest, 45 more minutes, then fold it again, 4 more times, in the same way as before. Cover and let it rise 45 minutes more. Gently turn the bubbly dough out onto a well-floured countertop and gently shape into a rectangle using a bench scraper. Lightly cover with oiled plastic wrap and let rest for 30 minutes.

Meanwhile, preheat the oven to 450°F, with a baking stone or steel or a baking sheet on the center rack and a metal baking pan or cast-iron skillet on the bottom rack. Place a piece of parchment paper on a baking peel, cookie sheet, or an inverted baking sheet and lightly flour the parchment. With a bench scraper and a floured hand, gingerly transfer the dough to the parchment paper by gathering it up from each side and, in one quick motion, flipping it onto the parchment. Gently reshape the dough into a roughly 12 x 8-inch rectangle.

Slide the parchment onto the stone, steel, or baking sheet and immediately add 1 cup hot water to the baking pan or skillet. Bake for 10 minutes. Take out the pan or skillet, turn the bread by rotating the parchment paper 180 degrees, and bake, about 10 more minutes, or until the bread is crusty and brown. Let cool completely, then tap off the excess flour.

Slices of this light, tender bread are even better toasted. The “dough” is very wet—more like a thick batter. This recipe is written to use fine white rice flour, available at Asian markets. Stone-ground rice flour is coarser and will not work in this recipe.

Whisk to combine in a medium bowl:

Whisk together in a large bowl or a stand mixer fitted with the paddle attachment:

Add the milk mixture and beat until combined. Cover the bowl and let the dough rise for 1 hour.

Grease a 9 × 5-inch loaf pan. Scrape the dough into the pan, cover with oiled plastic wrap, and let rise again until the batter rises just above the rim of the pan, about 45 minutes.

While the dough rises, preheat the oven to 350°F.

Bake the bread until the internal temperature reaches 210°F, about 40 minutes. Immediately turn the loaf out of the pan onto a wire rack to cool completely.

A slightly heartier loaf than Gluten-Free Sandwich Bread, but still light and moist. Brown rice and sorghum flours give the bread a more complex flavor.

Whisk to combine in a large bowl or a stand mixer fitted with the paddle attachment:

Whisk together in a medium bowl:

Add the milk mixture to the dry ingredients and mix well or beat on medium-low in the mixer for about 3 minutes. The dough will be very wet and sticky. If desired, mix in the following (choose one, a combination, or all):

Cover the bowl and let the dough rise for 1 hour.

Grease a 9 × 5-inch loaf pan. Scrape the dough into the pan and smooth the top. Cover the pan with oiled plastic wrap and let rise again until the dough rises just above the edge of the pan, about 1 hour.

While the dough rises, preheat the oven to 350°F.

Bake until golden brown and the internal temperature of the loaf reaches 210°F, about 45 minutes. If the bread browns too quickly, tent it with foil. Immediately turn the loaf out of the pan onto a wire rack to cool completely.

Place in a medium bowl:

Feed the starter with:

Stir until smooth. Combine and sprinkle over the top of the starter:

Cover tightly with plastic wrap and let ferment until the starter has risen and created a network of cracks in the flour sprinkled over it, 4 to 5 hours.

Mix until smooth and then stir in:

The dough should be neither very dry nor very wet. If necessary, add a little more flour or water to adjust the consistency. Let the dough rest for 20 minutes. Turn the dough out onto a lightly floured work surface and knead until smooth and pliable, working in more all-purpose flour if it is too sticky (the dough will be tacky, but it should not stick aggressively to your hands). Divide the dough into 2 equal pieces, and shape into rounds. Place the loaves on a greased baking sheet, cover loosely with a cloth, and let rise until increased but not doubled in bulk. A fingertip pressed gently into the dough should leave an imprint that does not spring back right away. This should take 3 to 4 hours.

Position racks in the center and lower third of the oven. Preheat the oven to 425°F. Place a metal baking pan or cast-iron skillet on the lower rack.

Score the loaves if desired, place on the center rack in the oven, and immediately pour 1 cup hot water into the baking pan or skillet. Bake until the internal temperature of the loaves reaches at least 110°F, 50 to 60 minutes. To further set the crust, turn the oven off and let the loaves remain in the oven for 10 minutes. Transfer to a rack to cool completely.

Leavened with a sponge starter, above, these free-form loaves are crusty and have a moist, chewy crumb.

Stir together well in a medium bowl:

Cover the bowl tightly with plastic wrap and let rise at room temperature (about 70°F) until bubbling and tripled in volume, 5 to 6 hours; or let rise for about 14 hours in the refrigerator.

Pour the sponge into a large bowl or a stand mixer fitted with the dough hook. Stir in:

Mix until the dough cleans the sides of the bowl. If necessary, adjust the consistency by adding flour or water. The dough should feel sticky to the touch but should not actually stick to your hands. Cover and let the dough rest for 20 minutes. Knead the dough on a lightly floured surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes.

Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise until doubled in bulk, about 3 hours in a warm place (75° to 80°F) or about 6 hours at cooler room temperature.

Divide the dough in half for round loaves or into 3 pieces for baguettes. Preshape each piece into a ball, cover, and let rest for 15 minutes. Shape the dough into round loaves or baguettes (for baguettes, follow the shaping instructions in Quick French Bread). For round loaves, transfer them bottom side up to floured bannetons if you have them. Otherwise place the shaped loaves on a parchment-lined baking sheet. Cover with plastic wrap and let rise at room temperature until doubled in bulk, 1 ½ to 3 hours.

Position racks in the center and lower third of the oven. Place a metal baking pan or cast-iron skillet on the lower rack. Preheat the oven to 450°F. If using a baking stone or steel, preheat it on the center rack for 45 minutes.

For round loaves, turn them out of the bannetons, if using, onto the preheated baking stone or steel or a parchment-lined baking sheet. For baguettes, if using a baking stone or steel, slide them with their parchment onto the stone or steel; or, simply bake them on the baking sheet they rose on. Score the tops of the risen loaves. Place the loaves on the center rack. Pour 2 cups boiling water into the preheated pan on the lower rack. Bake until the loaves are browned, the bottoms sound hollow when tapped, and the internal temperature reaches 210°F, about 35 minutes for baguettes, or about 40 minutes for round loaves. To further set the crust, turn off the oven and leave the baked loaves in the oven for 5 minutes.

Let cool completely on a wire rack.

Prepare the sponge for Rustic French Bread, and when making the dough (when the sponge is mixed with more flour, water, and salt), add ½ cup coarsely chopped pitted black olives such as Kalamata and 2 tablespoons minced rosemary. When it is time to divide the dough, divide it into 4 equal pieces. Roll each piece of dough into a rough triangular shape about ½ inch thick. Use a knife, pizza cutter, or bench scraper to cut one lengthwise slash in the dough starting 1 inch below the tip of the triangle and ending 1 inch above the base of the triangle. Cut 3 diagonal slashes on either side of the longer central slash (like drawing the veins on a leaf). Gently stretch the dough on all sides to open up the slashes and prevent them from sealing themselves during rising and baking. Cover the loaves and let rise until puffy, 1 ½ to 2 hours. Before baking, spritz the loaves lightly with water. Set up the oven racks and water pan as directed above and bake 2 loaves at a time, until golden brown, about 30 minutes per batch. Skip the crust-setting step.

This sponge-based version of basic white bread is more flavorful than that made by the straight dough method. Please read About Starters or Pre-Ferments.

Combine in a medium bowl and stir well:

Cover the bowl tightly with plastic wrap and let rise at room temperature (about 70°F), until bubbling and tripled in volume, about 6 hours; or let the starter rise for about 14 hours in the refrigerator.

Transfer the sponge to a large bowl or a stand mixer fitted with the dough hook and add:

Mix until the dough just comes together, then cover and let rest for 20 minutes. Knead by hand or with the mixer on medium-low speed until the dough is smooth and elastic, about 10 minutes. If necessary, adjust the consistency of the dough by adding flour or water. The dough should feel tacky but not actually stick to your hands. Transfer the dough to an oiled bowl and turn to coat with oil. Cover the bowl with plastic wrap and set aside to let rise until doubled in bulk, about 3 hours in a warm place (75° to 80°F) or about 6 hours at a cooler room temperature.

Divide the dough in half and shape each half into a round loaf or loaves for pan-baking. Place the shaped loaves in bannetons or bowls lined with floured thin kitchen towels or in 2 oiled 9 × 5-inch loaf pans. Cover with oiled plastic wrap and let rise at room temperature until doubled in bulk, 2 to 4 hours.

Preheat the oven to 450°F. Place a rack in the bottom third of the oven and a rack in the center of the oven. Place a metal baking pan or cast-iron skillet on the bottom rack. For round loaves, you may use a baking stone or steel. Preheat it on the center oven rack for 45 minutes. If you do not have a baking stone or steel, have ready a large baking sheet lined with parchment paper.

For round loaves, flip the risen loaves onto the hot baking stone or steel or parchment-lined baking sheet, spacing them several inches apart.

Score the round loaves. Slide the loaves into the oven (if baking sandwich loaves, set the loaf pans directly on the center rack). Pour 1 cup hot water into the pan or skillet. Bake until the loaves are browned and the bottoms of the loaves sound hollow when tapped, about 40 minutes. To further set the crust, turn off the oven and leave the baked loaves in the oven for 5 minutes. Let cool completely on a rack.

Use dark rye flour, which has more rye flavor than white rye flour. Also, please read About Starters or Pre-Ferments.

Combine in a medium bowl and let stand until the yeast is dissolved, about 5 minutes:

Add:

Stir rapidly with a wooden spoon until you notice elastic strands pulling away from the sides of the bowl, about 2 minutes. Cover the bowl tightly with plastic wrap and let rise at room temperature until bubbling and tripled in volume, about 6 hours; or let the starter rise for about 14 hours in the refrigerator.

Scrape the sponge into a large bowl or a stand mixer fitted with the paddle attachment and add:

Stir rapidly with a wooden spoon or mix on medium-low speed until the dough just comes together. Adjust the consistency of the dough by adding more bread flour or water. Switch to the dough hook. Work in by hand or with the mixer for 2 minutes:

Knead by hand or with the mixer on medium-low speed until the dough is smooth, elastic, and firm, 7 to 10 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover the bowl tightly with plastic wrap and let rise in a warm place (75° to 85°F) for 1 ½ hours. The dough will rise only very slightly; do not leave it longer, or it will overferment the starter, which will make the bread heavy (yeast cells eat rye flour very quickly).

Grease a large baking sheet and sprinkle with:

Divide the dough in half and shape each half into a round loaf. Place the loaves on the baking sheets, leaving space between them. Cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) for 1 ½ hours.

Position racks in the center and lower third of the oven. Place a metal baking pan or cast-iron skillet on the lower rack. Preheat the oven to 450°F.

Place the loaves on the center rack. Immediately pour 2 cups boiling water into the pan or skillet on the lower rack. Bake until well browned, the loaves sound hollow when tapped on the bottom, and the internal temperature reaches 105° to 110°F, about 45 minutes. To further set the crust, turn the oven off and let the loaves remain in the oven for 10 minutes. Let cool completely on a rack.

This bread, a hybrid of a yeast bread and a quick bread, is inspired by one from the Otis Café in the tiny town of Otis, Oregon. Serve with plenty of salted butter.

Stir together in a small bowl:

Cover tightly and let rise at room temperature until bubbling and nearly tripled in volume, about 6 hours; or let rise for 14 hours in the refrigerator.

Preheat the oven to 350°F. Transfer the sponge to a large bowl. Add and mix until smooth:

Stir in:

Butter a 9 × 5-inch loaf pan and scrape the batter into the pan. Bake until the bread is firm to the touch and a skewer inserted in the center comes out clean, 60 to 70 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. If desired, while the bread is still warm, brush the top with:

A sourdough starter is like your own personal collection of microorganisms that you can use to jump-start doughs without commercial yeast. But even more important, a starter brings the tremendous flavor that can only come from time and patience. Please read About Sourdough Starters before beginning.

Whisk together well in a large bowl:

Transfer to a bag or an airtight container. This is the flour blend you will use to feed your starter. Measure 1 ¼ cups of this flour blend into a medium container such as a quart jar or a plastic container with about a 4-cup capacity. Add to the flour:

Stir together until smooth. Cover with a piece of thin, clean kitchen towel or fabric, and secure the fabric with a rubber band. Let the starter sit at room temperature, out of direct sunlight, for several days. Check it daily. You should start to see bubbles after 3 to 5 days. If a crust forms on top, that’s okay. If the starter smells cheesy, yeasty, or nose-tinglingly sharp, your starter is alive. The only thing to look out for is mold. If any mold grows on the starter, discard it and start again.

When you see signs of fermentation, the starter is ready to be fed. It will need several more days—maybe even a week or more—of consistent feedings before it is ready to make bread.

To feed the sourdough starter, every day at roughly the same time, discard all but about ¼ cup of the starter (or see Using Discarded Starter). Add to the remaining ¼ cup starter in the container:

Adding a precise amount of flour and water is not as important as feeding the starter regularly: As long as most of the previous day’s starter is discarded and enough flour and water are added to make a thick paste, you’re doing it right. Once you get a feel for it, you may choose not to measure the flour and water at all.

As you feed the starter, try to get a sense of its behavior. It should increase in volume for several hours after being fed. At some point it will start to deflate. The smell of the starter will also change—right after feeding, it should smell mild. As the starter approaches the time for its next feeding, it will smell sharper and more acidic. Sometimes it may even smell like nail polish remover.

The starter is ready for baking when it rises and falls consistently for a few days. At least 12 hours before you plan to start making bread, discard all but about 1 tablespoon of the starter (the starter clinging to the sides and bottom of the container will be enough).

For a liquid starter, stir in:

For a stiff starter, use:

Cover and let sit until the starter has increased in volume, 8 to 12 hours. To test for readiness, drop a spoonful of starter in a cup of water. It should float. If the starter does not float, cover it and wait until it is ready. In very warm conditions, the starter may have already peaked and deflated at 8 hours. In cool conditions, it may take longer (in this case, try to place the starter in a warm location). Working with a starter is all about learning how to read its signs. This is a skill you will pick up over time.

When the starter is ready, proceed with one of the recipes below or any sourdough recipe calling for a liquid starter (for those calling for a stiff starter, see Converting a Starter).

While this recipe is long, the process is really quite simple. There are different stages at which the dough can be retarded if you need to walk away from it for a while. If desired, any of the additions to yeast doughs may be added at the same time as the salt.

Mix together in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed until a sticky dough forms. Cover the bowl and let the dough rest for 30 minutes.

Mix in by hand or with the dough hook until combined:

Transfer to a bowl just large enough to hold the dough with a little room to spare. Let the dough rise in a draft-free place until increased in volume (it will not double in volume like doughs made with commercial yeast), 3 to 4 hours. If the dough is in a glass or clear plastic container, you will be able to see air bubbles. Alternatively, after mixing in the salt, cover the dough tightly and refrigerate for 12 to 14 hours.

Turn out the dough onto a very lightly floured work surface. Divide it into 2 equal pieces, and round the dough into balls. Cover and let rest for 15 minutes. Give the dough a final shape into rounds. Lightly flour 2 thin kitchen towels (flour sack towels work nicely) and use them to line 2 bannetons or bowls just large enough to hold the dough. Transfer the shaped rounds, seam side up, to the baskets or bowls, cover, and let rise until a finger gently pressed into the dough leaves an imprint that does not spring back, 3 to 4 hours. Or cover and refrigerate the loaves up to 12 hours.

To bake the loaves in a Dutch oven or combo cooker, preheat the oven to 500°F for 45 minutes with the Dutch oven or combo cooker in the oven as it preheats. Uncover one of the loaves and gently remove it from the basket or bowl. Use lightly floured hands to transfer it carefully, seam side down, to the hot Dutch oven (be careful not to burn your hands or arms) or skillet part of the combo cooker. Score the dough with a lame or a very sharp knife, cover with the lid or the deeper part of the combo cooker, and return it to the oven. Bake for 15 minutes, then remove the lid, reduce the heat to 450°F, and bake until deeply browned, 15 to 20 minutes more. Transfer the bread to a rack to cool completely. Return the empty Dutch oven or combo cooker to the oven, increase the oven temperature to 500°F, and let the Dutch oven or combo cooker preheat for at least 10 minutes before baking the second loaf.

To bake the loaves on a baking stone, steel, or baking sheet, position racks in the center and lower third of the oven. Preheat the oven to 450°F. Place the stone, steel, or baking sheet on the center rack to preheat. Place a metal baking pan or cast-iron skillet on the lower rack. Once hot, take the stone, steel, or baking sheet out of the oven. Turn out the loaves, seam side down, onto the stone, steel, or pan, score them, and place in the oven. Immediately pour 1 cup hot water into the baking pan or skillet on the lower rack and close the oven door. Bake until deeply golden brown, 35 to 40 minutes. Transfer to a rack to cool completely.

Excellent for sandwiches and scooping up dips and sauces—especially Hummus or Baba Ghanoush. You can substitute whole wheat flour for any portion of the white flour, according to your preference, although the dough may require additional water to be soft and pliable.

Combine in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed for about 1 minute or until the dough comes together. Knead for about 10 minutes by hand or with the dough hook on medium-low speed for 8 minutes until the dough is smooth, soft, and elastic. Add flour or water as needed; the dough should be slightly tacky but not sticky. Transfer the dough to an oiled bowl and turn to lightly coat with oil. Cover with plastic wrap and let rise until nearly doubled in bulk, 1 to 1 ½ hours.

Position a rack in the lower third of the oven. Preheat the oven to 500°F.

Meanwhile, transfer the dough to a lightly floured work surface and divide equally into 8 pieces. Roll the pieces into balls. Cover and let rest for 20 minutes.

Roll out each ball of dough into a 6- to 7-inch round ⅛ inch thick. Take care not to roll the center of the rounds too thin—the dough should be a uniform thickness. Gently transfer 4 of the rounds to a large, lightly greased baking sheet. Bake until the dough rounds puff into balloons, about 4 minutes, then bake 30 seconds longer and immediately transfer the breads to a rack to cool. If you leave the breads in the oven too long, they will become dry and will not deflate to flat disks. Bake the remaining rounds.

This delicious, soft Indian flatbread is traditionally baked in red-hot tandoor ovens. At home, a preheated baking stone or steel can yield good results. If desired, substitute Ghee for the butter.

Combine in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed until a soft ball of dough forms. Knead for about 10 minutes by hand or on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise until nearly doubled, about 1 ½ hours.

Position a rack in the lowest position in the oven and place a baking stone, steel, or inverted heavy-gauge baking sheet on the rack. Preheat the oven to 475°F for 45 minutes.

Meanwhile, divide the dough into 4 equal pieces. Roll into balls, cover, and let rest for 10 minutes. Roll out each ball of dough on a very lightly floured surface to an oval 8 to 10 inches long and ¼ inch thick. Brush the tops with:

If desired, sprinkle on top:

Place as many dough ovals as will fit without touching each other directly on the baking stone, steel, or sheet and bake until each oval is puffy and deeply browned on the bottom, 6 to 7 minutes. Remove from the oven. If desired, brush the naan with:

Place in a cloth-lined basket and keep covered. Bake the remaining breads. Serve warm.

Brushing the rolled-out dough with ghee and coiling it up creates flaky layers in these unleavened Indian flatbreads.

Combine in a medium bowl:

Add:

Mix until the dough is very smooth. Cover and let the dough rest for 20 minutes.

Melt and keep warm:

Divide the dough into 8 equal pieces. Working with one piece at a time (keep the remaining pieces covered), roll out the dough as thinly as possible into a round. Brush with the melted butter, then roll up jelly-roll style. Wind the resulting log of dough around itself into a coil. Roll out the dough into a roughly 6- to 7-inch round. You may find it easier to use your fingers and the heel of your hand to spread the dough into a round. Do not overflour the work surface; some sticking is fine as it will help you roll the dough thinner. Brush both sides of the round with melted butter. Repeat with the remaining dough, stacking the parathas on top of one another with pieces of parchment or wax paper in between.

Heat a dry skillet over medium heat until hot. Place one paratha in the skillet and cook until unevenly browned on the bottom, about 2 minutes. Flip and brown the second side. Repeat with the remaining parathas.

These Norwegian flatbreads are often served around the holidays with butter, sugar, and cinnamon, although we fill them with savory fillings, too. If desired, use 2 cups leftover mashed potatoes instead of the freshly boiled potatoes. If you’re a true rebel, you can even make these with instant mashed potatoes.

Place in a pot and add cool water to cover:

Bring to a boil, then reduce the heat to a simmer and cook until very tender, about 15 minutes. Drain the potatoes well and put them through a ricer into a large bowl (alternatively, mash the potatoes until very smooth). Add:

Taste and adjust the seasonings if needed. Cover and refrigerate until cold, at least 4 hours or overnight. Add to the potatoes:

Mix in until combined, then transfer the dough to a lightly floured work surface and knead briefly until smooth and pliable, adding a little extra flour if needed. Divide the dough in half, roll each half into a 1-inch-thick log, and cut each log crosswise into 8 pieces.

Heat a dry skillet over medium heat until hot.

Working with 1 piece of dough at a time and keeping the rest covered, roll out each piece of dough into a round as thin as possible, flouring the surface and the dough lightly as needed; some sticking is fine. Transfer the dough to the skillet (a bench scraper can help lift up the tender dough) and cook until browned in spots, 1 to 2 minutes. Flip and cook the second side, 1 to 2 minutes more. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining dough.

Flour tortillas are very easy to make and much tastier than store-bought tortillas.

Combine in a large bowl or a stand mixer fitted with the dough hook:

Mix by hand or on low speed until the dough comes together. Knead by hand or on low to medium speed until smooth, 4 to 6 minutes.

Divide the dough into 8 pieces and roll them into balls. Cover and let rest for 20 minutes.

Roll out each ball of dough into a 6- to 8-inch round about ⅛ inch thick. If a dough round is resistant, move to the next piece and return later to finish rolling.

Heat a large cast-iron or nonstick skillet over medium heat. Slide the tortillas into the skillet one by one, cooking until brown spots appear, about 30 seconds on the first side, 15 seconds once flipped. Cover the cooked tortillas to keep warm while you cook the rest. Serve warm.

This is a basic, not-too-sweet dough that can be used for variously shaped dinner rolls.

Combine in a small bowl and stir to dissolve the sugar and melt the butter:

Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes:

Stir the milk mixture into the yeast. Beat in:

Have ready:

Stir in part of the flour, then transfer the dough to a work surface and knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with:

Cover and let the dough rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

Roll the dough out into a 30-inch-long log and cut into 1-inch pieces. Roll each piece into a ball and flatten into a 2-inch round. Dip the handle of a wooden spoon in flour or rub flour on a rolling pin and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about 2 inches apart in rows on greased baking sheets. Let rise in a warm place (75° to 85°F) until puffy, about 35 minutes.

While the dough rises, preheat the oven to 425°F.

Bake until golden brown, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.

This dough dries out quickly; the unused portion should be kept wrapped or covered until ready to use; you may always readjust the consistency by kneading it with additional water if necessary—extra kneading does not harm the finished product. If you can find it, fresh masa makes remarkable tortillas, and it requires even less work. Simply knead the masa with a little water if it is crumbly and proceed to cook them as directed below.

Mix in a bowl with your hands, adjusting the quantity of water as necessary to form a soft dough:

Cover with plastic wrap and let rest at least 30 minutes.

Knead the rested dough, adjusting the consistency with additional water or masa as necessary, until it is soft, smooth, and pliable but neither sticky nor crumbly.

Place 2 heavy ungreased skillets on the stove or use a griddle large enough to cover two burners. Adjust the heat under 1 skillet (or one side of the griddle) to medium-low and the second to medium-high.

Form the dough into 1 ½-inch balls. Keep covered with a damp clean towel while you press the tortillas. Place a dough ball between 2 pieces of sturdy plastic or wax paper (plastic grocery bags work remarkably well). Using a tortilla press or the bottom of a pie plate, press the dough firmly, turning it 180 degrees and pressing again as necessary, until it is uniformly ¹⁄₁₆ inch thick. (If the tortilla crumbles when you pick it up, the dough is too dry; if it sticks badly to the plastic, the tortilla is too thin or the dough is too wet. Adjust the consistency of the rest of the dough accordingly before continuing to shape the tortillas.) Peel off the top piece of plastic or wax paper, turn the tortilla over onto your hand, and peel off the bottom piece of plastic or wax paper.

Lay the tortilla in the cooler of the 2 skillets until it begins to release itself from the pan but the edges have not begun to curl, about 20 seconds. Flip the tortilla over onto the hotter skillet and cook until the underside is lightly browned in spots, 20 to 30 seconds. Flip the tortilla over and finish browning the first side. If the pan is hot enough and the dough properly moist, the tortilla should puff up (you may encourage this by pressing it with your fingers or the back of a spatula). When it is browned, transfer the tortilla to a clean towel (it will deflate) and cover it. Form and cook the remaining tortillas, stacking them on top of each other and covering the stack each time. Serve warm. Reheat leftovers wrapped in foil in the oven until soft and pliable.

These quick little masa cakes are hearty and can be filled with a variety of things. In their simplest form, they are topped with Frijoles de la Olla or Refried Beans, shredded lettuce, crema or sour cream, and grated cheese.

Combine in a medium bowl:

Add:

Stir until the dough comes together. It should be smooth and pliable; not crumbly or sticky. It may need an extra splash of water or a sprinkle of masa to reach the right consistency. Divide the dough into 8 pieces. Place each piece between 2 layers of sturdy plastic or wax paper (a plastic grocery bag also works well) and flatten with a tortilla press or a heavy skillet into a ¼-inch-thick round. Heat a large, heavy, dry skillet over medium heat until hot. Add the sopes in batches and cook about 1 minute or until the bottom looks dry, then flip and cook 1 minute more. Flip one final time and let cook about 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm.

When the sopes are cool enough to handle but still warm, pinch them all the way around the edge to create a rim. The sopes will look like little round boats. Add to the hot skillet:

When the oil shimmers, return the sopes to the pan in batches. Cook, turning once, just until golden on both sides, about 1 minute per side. Drain on a plate lined with paper towels. Serve with toppings. For ideas, see Fillings for Tacos and Burritos.

From Venezuela and Colombia, arepas are made with precooked corn flour, the most widely available brand being P.A.N. Stuffed arepas, like the ones in this recipe, are Venezuelan.

Combine in a medium bowl:

Stir until a smooth dough forms. You may need to add a little more water to achieve a pliable, moist (but not sticky) dough. If desired, stir in:

Divide the dough into 8 pieces and shape them into balls. Flatten into discs just over ½ inch thick. Heat in a nonstick skillet over medium heat:

When the oil shimmers, add the arepas in batches and cook, turning once, until golden brown on both sides, about 5 minutes per side. Transfer to a plate lined with paper towels to drain. To serve, cut halfway through the arepas horizontally, leaving them in one piece but with a pocket for stuffing. Fill with any of the following, or a combination:

Prepare:

Divide the dough in half, roll each piece out to a ½-inch-thick round, and transfer to 2 well-oiled 8- or 9-inch round cake pans or square baking pans. Alternatively, keep the dough in one piece, roll it out into a ½-inch-thick rectangle, and use a large baking sheet. Cover with oiled plastic wrap and let rise until puffy, 1 to 1 ½ hours.

Preheat the oven to 400°F.

Ten minutes before baking, press the dough with your fingertips to make indentations all over. Drizzle with:

Top with any of the following, or a combination:

Bake until golden brown, about 25 minutes. Turn out of the pans and onto a wire rack. Serve warm or at room temperature, as is, or sliced open horizontally to use as a sandwich bread.

This boat-shaped bread is a version of the many different types of khachapuri found across Georgia. Common to all of them is an ample quantity of cheese.

Prepare:

Once the dough has risen, preheat the oven to 375°F. Line a large baking sheet with parchment paper.

On a lightly floured surface, shape the dough into a ball. Roll the dough into a 12-inch round. Cover and let rest for 10 minutes.

Meanwhile, mix together in a medium bowl:

Transfer the dough to the lined baking sheet. Sprinkle the cheese filling over the dough, spreading the filling to within 1 inch of the edge. Tightly roll one side of the dough round one-third of the way toward the center, then roll the opposite side of the dough round one-third of the way toward the center. Gently form the bread into a boat-like shape that is open in the middle and joined at both ends. At each end, pinch the joined dough together to prevent it from unrolling and twist each end gently. Brush the dough with:

Bake until the cheese is bubbling and browned, about 25 minutes. Remove from the oven and crack into the center of the bread:

Return to the oven until the white is set but the yolk is still runny, 4 to 6 minutes. As soon as the bread comes out of the oven, place on top of the egg:

To eat, stir the runny yolk and butter into the melted cheese. Tear off pieces of the bread and dip them in the molten cheesy mixture.

As you become an avid pizza baker, you will no doubt come up with your own style of crust and your own favorite toppings. For topping ideas, see Pizza Combinations. For baking instructions, see Pizza Margherita. If desired, substitute 00 flour for half the all-purpose flour.

Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until the yeast is dissolved, about 5 minutes:

Add:

Mix by hand or on low speed for about 1 minute. Knead for about 5 minutes by hand or on low to medium speed until the dough is smooth and elastic, working in a little flour if needed. Transfer the dough to a bowl lightly oiled with olive oil and turn to coat with the oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Preheat the oven to 500°F. Position a rack in the bottom third of the oven. Place a baking stone or steel in the oven and preheat it for 45 minutes, if using. Or grease 2 baking sheets and dust with:

Divide the dough in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 15 minutes. Prepare the desired toppings (see Pizza Combinations).

One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Or stretch the dough in the air, allowing the weight of the dough to help stretch it out, rotating the dough as you stretch. As the dough gets thinner, drape it over the backs of your hands as you turn it to avoid tearing holes in it. Place each dough round on a prepared baking sheet, or, if using a baking stone or steel, place them on cookie sheets or a baker’s peel dusted with flour. The dough is now ready to be topped and baked (see Pizza Margherita).

Prepare Pizza Dough using only ¼ teaspoon active dry yeast. Once the dough comes together, knead for 3 minutes. Divide the dough in half, shape into balls, wrap tightly in plastic wrap, and refrigerate for at least 12 hours or for up to 3 days. Let the dough sit at room temperature for 30 minutes before shaping, topping, and baking.

This classic pizza has a medium-thick crust topped with tomato sauce, cheese, and basil.

Prepare:

Preheat and prepare the oven and form two 12-inch rounds of dough as directed. Spread in an even layer over both pizzas, leaving a ½-inch border all around:

Sprinkle with:

Bake one pizza at a time. If baking the pizzas on baking sheets, bake them on the bottom rack. If using a baking stone or steel, place the pizza on a floured baker’s peel or cookie sheet. Gently shake the peel or cookie sheet back and forth until the dough slides a bit. If the dough is sticking, lift it up gently and throw a little more flour underneath it. Quickly slide the pizza off the peel onto the baking stone or steel (this move takes practice—consider working on your technique a good excuse to make pizza more often). Bake until the crust is browned and the cheese is golden, about 12 minutes. If using a baking steel, after the pizza has cooked for 5 minutes, you may turn on the broiler and broil the pizza until browned and bubbling. Turn the temperature back to 500°F before baking the next pizza.

Topping a pizza is a matter of taste. In Russia, pizza may be topped with red herring or mackba (a mixture of sardines, salmon, mackerel, tuna, and onions). Indians top pizza with ginger, minced mutton, and paneer. In Japan, squid and “mayo jaga” (mayonnaise, potato, and bacon) are popular. The “Double Dutch” is a favorite in the Netherlands: double cheese, double onions, and double beef. The important thing to remember is that in order to prevent a soggy pizza, some toppings must be precooked to release their excess fat or liquid. Listed below are a few of our favorite topping combinations. The amounts given will make two pizzas. For sauce, cheese, and basil amounts, use Pizza Margherita as a guide.

This recipe is written to use fine white rice flour, available at Asian markets. Stone-ground rice flour is coarser and will not work. There is enough dough for one pizza, so adjust topping quantities accordingly.

Mix together in a large bowl or a stand mixer fitted with the paddle attachment:

Add and stir or mix in on low speed for 1 minute:

Increase the speed to medium-high and mix for 4 minutes or stir the dough until smooth. Grease a large baking sheet or a 12- to 14-inch pizza pan and sprinkle with:

With an oiled spatula, spread the sticky dough evenly onto the pan as thinly as possible (about ¼ inch). Cover loosely with oiled plastic wrap and let rise until puffy, about 45 minutes.

Preheat the oven to 425°F.

Prick the pizza crust all over with a fork and bake for 12 to 15 minutes. Cover with:

Return to the oven and bake until the cheese is melted and the dough is browned, 5 to 8 minutes. Let cool about 5 minutes before cutting into slices.

Just like other kinds of pizza, Chicago-style pizzas can have a wide variety of toppings, such as peppers and onions, pepperoni or salami, Italian sausage, spinach, or really anything you like. The recipe below is just a blueprint. The key is to use plenty of cheese and put the sauce on top.

Prepare:

Adding to the dough along with the olive oil:

Let the dough rise as directed. Meanwhile, prepare:

Preheat the oven to 425°F. Grease a 12-inch cast-iron skillet, a deep 12-inch cake pan, or 2 deep 9-inch cake pans with:

Dust the pan(s) with:

Shake out any excess cornmeal.

Once the dough has doubled in bulk, transfer it to a lightly floured work surface and stretch it out into a 14-inch round if using a 12-inch skillet or cake pan. If using 9-inch cake pans, divide the dough in half, shape each half into a ball, and stretch out the dough into 11-inch rounds. Take care not to stretch the crust too thin. Transfer the dough to the pan(s), pressing it gently into the corners and up the sides of the pan(s). Top the dough with:

Top the filling with the marinara sauce. Sprinkle on top of the sauce:

Cut off any overhanging dough where it meets the pan rim, or fold it over and pinch it at the edge to form a thicker crust. Drizzle the top of the pizza(s) with:

Bake the pizza(s) until the crust is a deep golden brown, about 35 minutes. Sprinkle with:

Let cool for 10 minutes before cutting and serving.

There are different ways to assemble a grandma-style pizza depending on your preference. Some build these pies much like a standard pizza, with sauce directly on top of the dough, then toppings, then cheese. Others spoon the sauce on top of the cheese in diagonal lines. Both ways are excellent, so the choice is yours.

Prepare:

Let the dough rise as directed. Meanwhile, prepare and have ready:

Preheat the oven to 425°F.

Grease a large rimmed baking sheet (about 18 × 13 inches). Stretch and pull the dough into a rectangular shape. Cover and let rest for 10 minutes. Stretch it out again to cover the bottom of the baking sheet. If the dough springs back, let it rest another 10 minutes and try again. There is no need to press the dough up the sides of the pan. Top the dough with the sauce, cheeses, and any desired toppings in the order you prefer. Bake the pizza until the cheese is melted and the crust is well browned, 20 to 25 minutes. If desired, turn on the broiler for a few minutes to brown the cheese. If desired, top with:

Grilled pizza is simple to make and has a crisp yet chewy crust. Making grilled pizzas can be the basis for a summer party. Make smaller crusts for individual pizzas. Grill both sides of the dough, and have a basket full of grilled pizza crusts alongside a variety of toppings when guests arrive. Each person tops his or her own, and you heat them on the grill. Both charcoal and gas grills work well.

Prepare a hot grill fire. Have ready:

Shape the dough as for Pizza Margherita. Place one piece of dough at a time on a lightly floured cookie sheet or a baker’s peel. Gently shake the cookie sheet or peel back and forth until the dough slides a bit. If the dough is sticking, lift it up gently and throw a little more flour underneath it. Slide the dough directly onto the grill grate. Watch for the dough to firm up as the bottom cooks. When it is firm enough, about 5 minutes, flip it over, leave it on the grill, and top with your selected ingredients; or place it cooked side up on a floured surface (to prevent sticking), add the toppings, and then return to the grill. Use less topping on a grilled pizza than one baked in an oven to ensure heating throughout. To cook the topping and melt the cheese, cover the grill.

Another grilling method that produces an incredibly crisp crust requires a pizza stone or baking steel.

Prepare a hot grill fire, and place a baking stone or steel on the grill grate, cover the grill, and preheat for 45 minutes to 1 hour. Have ready:

If using a charcoal grill, at this point you need to add more coals: Carefully remove the grate and stone or steel, add another chimney of lit coals (oven or pit gloves are essential here), then replace the grate and stone. Shape the dough as for Pizza Margherita, place on a lightly floured cookie sheet or baker’s peel, and add the desired toppings. Gently shake the cookie sheet or peel back and forth until the dough slides a bit. If the dough is sticking, lift it up gently and throw a little more flour underneath it. Slide the pizzas onto the stone or steel, cover the grill, and check for doneness every 5 minutes. The pizza is done when the crust is well browned, the toppings are cooked or warmed through, and the cheese is melted.

Prepare the dough for Parker House Rolls. After the first rising in the bowl, grease 2 standard muffin tins. Divide the dough into 24 pieces. For each roll, divide one piece of dough into 3 pieces, roll into small balls, and place in a muffin cup, as shown. Brush the tops with melted butter. Let rise, covered, in a warm place until about doubled in bulk, about 30 minutes. Preheat the oven to 425°F. Bake until golden brown, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.

Nearly any yeast roll can be prepared using this method.

Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes:

Stir into the dissolved yeast:

Add and beat in until a soft dough forms:

Transfer the dough to a large oiled bowl and turn once to coat with oil. Cover tightly and refrigerate for at least 12 hours and up to 3 days. When ready to bake, remove the dough from the refrigerator and allow it to rest, covered, for 30 minutes.

Punch down the dough, divide it into 15 equal portions, and round them into balls. Place the rolls in 2 cake pans or one larger baking pan and allow to rise until doubled in bulk, 45 minutes to 1 hour.

While the dough rises, preheat the oven to 425°F.

Bake the rolls until golden brown, about 15 minutes. If desired, brush the tops with:

These rolls are so rich they need not be buttered.

Have ready:

Pour ⅓ cup of the buttermilk into a glass measure. Add and let stand until dissolved, about 5 minutes:

Pour the remaining buttermilk into a large bowl. Add the dissolved yeast along with:

Stir in:

Transfer to a work surface and knead until smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with a clean cloth and let rise until slightly more than doubled in bulk, about 1 hour.

Divide the dough in half. Roll each half into a 9 × 18-inch rectangle about ⅛ inch thick. Let rest 10 minutes.

Brush the dough with:

Cut each rectangle lengthwise into 6 strips 1 ½ inches wide. Make 2 stacks of 6 strips each and use a bench scraper or a string (see the illustration below) to cut each stack into twelve 1 ½-inch lengths (a total of 24 rolls). Place the rolls in 2 buttered muffin tins, one cut side facing up. Loosely cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 45 minutes to 1 hour.

While the rolls rise, preheat the oven to 400°F.

Bake until well browned, 15 to 20 minutes. Transfer the rolls to a wire rack to cool.

Prepare the dough for:

While the dough rises, preheat the oven to 425°F.

After rising, shape and let rise as for Cloverleaf Rolls. If desired, glaze the tops of the rolls with:

If desired, sprinkle with:

Bake until browned, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.

Prepare the dough for Pimiento Cheese Bread. Let rise once, then divide the dough evenly into 12 pieces. Round each piece into a ball and place on a lightly oiled baking sheet, spacing them evenly. Sprinkle with cheese as directed. Let rise, and bake as directed for 15 to 20 minutes or until golden. Transfer the rolls to a wire rack to cool completely.

Prepare the dough for:

Divide the dough into 40 pieces and round each piece into a ball. Cover, and let rise until almost doubled in size, about 1 hour.

While the dough rises, preheat the oven to 425°F.

Brush the tops of the rolls with:

If desired, sprinkle with:

Bake until browned, 12 to 18 minutes. Transfer the rolls to a wire rack to cool.

These rolls are wonderfully crusty. The beaten egg whites give them a light, soft crumb. If desired, brush the rolls with 1 egg yolk, beaten with 1 to 2 tablespoons water or milk, and sprinkle with Everything Seasoning.

Stir together in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed until thoroughly blended. In a separate bowl, beat until soft peaks form:

Fold into the dough. Gradually stir in until the dough is moist but no longer sticky:

Knead for about 7 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Punch down the dough, knead it briefly, and let rise again until doubled, about 1 hour.

Punch down the dough and divide it into 12 pieces. On an unfloured work surface, round each piece into a ball. Lightly dust a baking sheet with:

Place the rolls 2 inches apart on the baking sheet. Loosely cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

Position racks in the center and bottom third of the oven and place a 13 × 9-inch baking pan on the lower rack. Preheat the oven to 425°F.

Place the rolls on the center rack and immediately pour 2 cups boiling water into the hot baking pan. Bake the rolls until golden brown and crusty, about 20 minutes. Serve freshly baked and warm, or reheat for about 5 minutes in a 400°F oven.

These soft, pillowy, golden hamburger buns put mass-produced ones to shame.

Prepare the dough for:

Divide the dough into 8 equal pieces and round them into balls. Place on a lightly greased baking sheet, cover with oiled plastic wrap, and let rise until puffy, about 30 minutes.

Preheat the oven to 375°F. Brush the buns with:

If desired, sprinkle with:

Bake until golden brown, 15 to 18 minutes. Remove from the oven and brush with:

Transfer the buns to a wire rack to cool.

These originated in medieval England to commemorate Good Friday.

Prepare the dough for:

After stirring in part of the flour, add to the remaining flour:

Knead in the remaining flour. After the first rising, punch down the dough and divide into 18 pieces. Round each piece into a ball and place in rows on greased baking sheets so the buns barely touch one another. Cover and let rise until almost doubled in bulk, 45 minutes to 1 hour.

While the buns rise, preheat the oven to 425°F.

Bake until golden brown, about 20 minutes.

While the rolls bake, stir together in a small bowl:

While the rolls are still slightly warm, decorate each one with glaze in the shape of a cross.

Sweet enough for a dessert if you add a bit more sugar. Serve with coffee and fruit.

Combine in a small bowl and let stand until the yeast is dissolved, about 5 minutes:

Stir together in a large bowl until blended:

Cut in with a pastry blender or your fingers until reduced to pea-sized bits:

Stir in:

Blend in the dissolved yeast. Cover the dough and refrigerate for 2 to 12 hours.

Have ready:

or a mixture of:

Sprinkle a work surface with half the sugar mixture. Divide the dough in half. Roll one half into a 6 × 18-inch rectangle. Fold the 2 short sides of the rectangle in toward the center (as shown top left, below), bringing the ends to within about ¾ inch of each other. Repeat this folding again (as shown top right). Fold the two halves together, slice into ¼-inch-thick “palm leaves,” and arrange 1 inch apart on a greased baking sheet. Repeat this process with the other half of the dough, first sprinkling the board with the remaining sugar mixture. Cover with plastic wrap and let rise until puffy, about 20 minutes.

While the rolls rise, preheat the oven to 375°F.

Bake until golden brown, about 20 minutes. Transfer the rolls to a wire rack to cool.

When this batter is made with the greater amount of sugar and buttermilk and baked in a loaf pan, it becomes a fine crusty tea bread that stays moist for three to four days.

Preheat the oven to 375°F for a round loaf, 350°F for a tea bread. Grease a large baking sheet or a 9 × 5-inch loaf pan.

Whisk together thoroughly in a large bowl:

Stir in:

Whisk together in another bowl:

Add the buttermilk mixture to the flour mixture and stir just until the dry ingredients are moistened. The batter will be stiff but sticky. Scrape the batter onto the baking sheet in a mound 6 to 7 inches in diameter, or scrape it into the loaf pan and spread evenly. For the round loaf, use a sharp knife to slash a large “X” about ½ inch deep on top of the batter. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes for the round loaf, 45 to 50 minutes for the tea bread. Transfer the round loaf to a rack to cool completely before serving. Or, for the tea bread, let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.

Prepare and refrigerate the dough for:

Roll the dough into 2-inch balls and place 2 inches apart on greased baking sheets. The dough will be very sticky; flour your hands as necessary. Have ready one or more of the following:

Press an indentation into the center of each roll, making a ¼-inch rim. Fill each one with 2 teaspoons to 1 tablespoon of a filling. Cover and let rise until puffy and nearly doubled, about 40 minutes.

While the rolls rise, preheat the oven to 375°F.

Bake the rolls until well browned, about 20 minutes. Transfer the rolls to a wire rack to cool. If desired, sprinkle with:

This sweet dough is good for rolls, buns, and coffee cakes. It is designed to be made the night before, then shaped and baked for breakfast. However, the dough can be mixed and allowed to rise at room temperature if desired. This dough can also be shaped into filled pinwheels; see the illustration and shaping technique for Danish Pastry Dough.

Stir in a saucepan over low heat until the shortening melts:

Let cool. Meanwhile, combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes:

Beat the milk mixture into the yeast mixture, along with:

Gradually stir in

Transfer the dough to a work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

Divide the dough into 3 portions. Roll each one into a round about 9 inches in diameter. Brush the rounds with:

and dust each round with a mixture of:

or top with:

Cut each round into 16 wedges. Roll up each piece beginning at the wider end, stretching the dough a bit as you roll it. Brush the rolls with:

Arrange the rolls 2 inches apart on greased baking sheets, seam side down. Loosely cover with oiled plastic wrap and let rise until doubled in bulk, about 1 ½ hours.

While the rolls rise, position a rack in the center of the oven and preheat the oven to 375°F.

Bake the rolls one sheet at a time until browned, 15 to 18 minutes. Take care—they burn easily. Transfer the rolls to a wire rack to cool.

The ultimate sticky bun, chewy and decadent.

Prepare the dough for:

Butter a 13 × 9-inch baking pan. Bring to a boil in a small saucepan over medium heat, stirring to dissolve the sugar:

Remove from the heat. If desired, stir in:

Pour the hot syrup into the baking pan and spread it evenly. Let cool.

Roll out the dough to a 16 × 12-inch rectangle. Brush with:

Sprinkle with a mixture of:

Starting from a long side, roll up the dough into a cylinder. Cut crosswise into 8 slices. Arrange the slices cut side down in the prepared pan, spacing them evenly. Cover with oiled plastic wrap and let rise until doubled in bulk, about 1 hour.

While the buns rise, preheat the oven to 350°F.

Bake until the buns are golden brown and the syrup is bubbling hot, about 30 minutes. Let the buns cool in the pan for 5 minutes, then invert the pan onto a rimmed baking sheet; you may want to line the sheet with foil or parchment for easier cleanup. Serve warm or at room temperature, pulling the sticky buns apart at the seams.

Prepare the dough for:

While the dough rises, beat in a large bowl or a stand mixer fitted with the paddle attachment until smooth and creamy:

Butter a 13 × 9-inch baking dish. Roll out the dough on a lightly floured work surface into a 16 × 12-inch rectangle. Spread evenly with the butter mixture. Starting from a long side, roll up the dough tightly into a cylinder. Cut crosswise into 12 slices. Arrange the cinnamon rolls cut side up in the buttered baking dish, cover with plastic wrap, and let rise for 1 hour at room temperature or overnight in the refrigerator.

Prepare:

When ready to bake, preheat the oven to 350°F. Bake the cinnamon rolls until golden brown and puffy, 25 to 30 minutes if at room temperature or 40 to 45 minutes if baking straight from the refrigerator. Transfer the pan to a rack and let cool 15 minutes before spreading with the cream cheese frosting. Serve warm.

A brioche à tête, literally, brioche with a head, has a small topknot that sits on a larger base. These are traditionally baked in fluted molds that flare at the top.

Prepare the dough for:

Roll the dough on an unfloured work surface into a ball. Cover and let rest for 10 minutes. Butter ten 4-ounce fluted brioche molds, muffin cups, or ramekins (if using brioche molds or ramekins, place them on a baking sheet). Divide the dough evenly into 10 pieces and roll each piece into a ball. Using the edge of your hand (like a karate chop), partially divide each ball (without going all the way through) into 2 parts, one twice as big as the other—like a small snowman. Set each piece of dough into a mold with the larger (base) part on the bottom; push the top section down so that it is deeply nestled in the base. Brush over the dough:

Cover loosely with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

While the rolls rise, preheat the oven to 375°F.

Bake until deeply golden, about 20 minutes. Immediately turn out of the molds onto a wire rack to cool.

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan. Prepare Irish Soda Bread using the greater amount of sugar and buttermilk. Substitute 2 tablespoons poppy seeds for the raisins and caraway seeds. Scrape the batter into the pan and bake as above, but for 35 to 40 minutes.

Stir together in a bowl:

Whisk together in a small bowl:

Stir the buttermilk mixture into the flour mixture. Mix until the dough comes together in a smooth, cohesive mass. Cover the bowl with plastic wrap and let rise at room temperature until puffy, about 1 hour; or refrigerate for 8 to 12 hours.

When ready to cook, spread evenly on a rimmed baking sheet:

Using a large spoon, scoop the dough onto the baking sheet ⅓ cup at a time into 20 mounds, leaving space between them. Sprinkle the tops with more cornmeal.

Heat a cast-iron skillet or griddle over medium-low heat until warm. Place as many of the English muffins in the skillet as will fit comfortably, without touching. Cook on one side for 5 minutes—the heat should be so low that there is no browning during this step. After 5 minutes, turn the heat up very slightly, enough to encourage browning. Cook, flipping when the first side is browned, until light brown on both sides. The slow cooking process allows them to rise and expand. Transfer to a wire rack. Reduce the heat to medium-low and let the skillet or griddle cool for 5 minutes, then repeat the cooking process with the remaining English muffins.

To separate the muffins before toasting, hold 2 forks back to back, insert them into the muffins, and pry them open. Toast, and butter generously. The uneven browning gives them great charm.

Crumpets are similar to English muffins, but they are made from a batter rather than a dough. Classically, crumpets are baked in greased muffin rings, but they may also be dropped free-form, as here. Crumpets are eaten warm but need not be split or toasted.

Prepare the dough for:

with these changes: Omit the whole wheat flour and use only 2 ½ cups (315g) all-purpose flour. Use 1 cup (245g) buttermilk and 1 cup (235g) water for the liquid. Mix until smooth, cover, and let stand until the batter rises and then falls, 1 ½ to 3 hours.

Heat a skillet or griddle over medium-low heat. Lightly grease the skillet with:

Drop the batter by ¼-cup spoonfuls onto the skillet or griddle to make 4-inch cakes. (They will not be even in shape.) Cook until the bottom is lightly browned and the top is bubbling, flip with a spatula, and cook until cooked through, about 2 minutes per side. If needed, increase the heat slightly to encourage browning. If not serving at once, wrap and refrigerate. To serve, toast or wrap in foil and reheat in a warm oven.

Our favorite accompaniment is cream cheese and lox or smoked salmon. Try sprinkling poppy or sesame seeds, freeze-dried onions, Everything Seasoning, or coarse salt on top of the dough before baking.

Combine in a large bowl or a stand mixer fitted with the dough hook:

Stir in:

Gradually stir in:

Cover and let rest for 20 minutes. Knead for about 10 minutes by hand or on low to medium speed until the dough is smooth and elastic. Let rest, covered, 15 to 20 minutes.

Divide the dough into 8 equal pieces. Roll each piece into a rope about 10 inches long, tapering the ends. Wet the ends to help seal, and form into rings, stretching the top end over and around the bottom end and pinching them together underneath. Let rise, covered, on a lightly floured surface until puffy, about 15 minutes.

Preheat the oven to 425°F.

Bring to a boil in a large pot:

Drop the rings 4 at a time into the boiling water. As the bagels surface, turn them over and cook about 45 seconds longer. Skim out the bagels, allowing the water to drain off them, and place on an ungreased baking sheet coated with:

Sprinkle with toppings of choice, if desired. Bake until golden brown and crisp, 20 to 25 minutes, turning after 15 minutes.

A cousin of the bagel, a bialy is a chewy, flat roll with a depression in its center filled with a mixture of onions and poppy seeds. Originally from Bialystok, Poland, these exceptional little breads are difficult to find in the United States outside New York City.

Prepare the dough for:

Divide the dough into 8 equal pieces and roll each piece into a ball. Place on an oiled baking sheet, cover loosely with plastic wrap, and let rise until puffy, about 1 hour.

Meanwhile, heat in a medium skillet over medium heat:

Add and cook, stirring, until very soft and just starting to brown:

Remove from the heat and stir in:

Preheat the oven to 450°F.

When the dough is ready, stretch each piece of dough into a roughly 6-inch round. Use your fingers to press the dough thinner in the center than at the edges. Place the bialys on 2 greased baking sheets. Spoon about 1 teaspoon of the onion filling onto the center of each bialy, where the dough is thinner, and spread out the filling so it covers the thinner part of the dough. Bake until the bialys are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.

A chewy pretzel that is easy to make. Baking the baking soda (used in the water bath for the pretzels), a trick from food scientist Harold McGee, creates a stronger alkali, which gets these pretzels closer to authentic lye-bathed ones without all the hazards that come with using lye.

Preheat the oven to 250°F. Line a baking sheet with foil and spread out in an even layer on the foil:

Bake the baking soda for 1 hour. Set aside.

Combine in a large bowl or a stand mixer fitted with the dough hook:

Add:

Mix by hand or on low speed, adding more flour or water if needed to make a moist but not sticky dough. Knead for about 10 minutes by hand or on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

Divide the dough into 12 equal pieces. On an unfloured work surface, roll each piece into a ball. Loosely cover with oiled plastic wrap and let rest for 10 minutes.

Grease 2 baking sheets. Roll each ball into an 18-inch-long rope, working from the center outward and slightly tapering the ends. Bring the ends of each rope of dough to meet in front of you and form an oval, but do not join the ends. Lift the two ends and twist the dough ropes around each other about 3 inches from the ends. Gently press one end into the dough at 2 o’clock and the other at 10 o’clock. Place the pretzels on the baking sheets, cover, and let rise in a warm place (75° to 85°F) until nearly doubled in bulk, about 35 minutes.

While the pretzels rise, preheat the oven to 400°F. Bring to a boil in a big pot or deep skillet:

Add the baked baking soda to the water and reduce the heat to maintain a simmer. Using a slotted spoon, gently slide several pretzels at a time into the water. Simmer for 30 seconds, then flip them over and continue to simmer until puffed, about 30 seconds longer. Drain off any excess water and pat the pretzels dry. Return to the greased baking sheets. Sprinkle with:

Bake until deep golden brown, about 15 minutes. Let cool completely and store in an airtight container for up to 3 days.

A simple multipurpose yeasted coffee cake dough made as a breakfast loaf with a streusel topping.

Combine in a large bowl or a stand mixer fitted with the dough hook and let stand until softened, about 5 minutes:

Add:

Mix by hand or on low speed until blended. Gradually stir in:

Mix for 1 minute, or until the dough comes together. Let sit for 15 minutes. Knead by hand for about 10 minutes or on low to medium speed for 5 to 7 minutes, until the dough is smooth and elastic and no longer sticks to your hands or the bowl. Add:

Knead in the butter until completely incorporated and the dough is once again smooth.

Transfer the dough to a large buttered bowl. Cover with plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.

Knead the dough briefly a second time and refrigerate, covered, until doubled again, for 4 to 12 hours.

Butter a 9 × 5-inch loaf pan. Prepare:

Punch down the dough and roll out to a 16 × 9-inch rectangle about ⅓ inch thick. Brush the surface with:

Sprinkle evenly with half the streusel topping, along with, if desired:

Starting from one short side, roll up the dough as you would a jelly-roll. Place seam side down in the loaf pan, cover loosely with plastic wrap, and let rise in a warm place (75° to 85°F) until doubled in bulk, about 1 ½ hours.

While the loaf rises, preheat the oven to 375°F.

Brush over the top of the loaf:

Sprinkle the remaining streusel topping over the dough. Bake the loaf until golden brown and a knife inserted in the center comes out clean, about 45 minutes. Turn the loaf out of the pan onto a wire rack to cool.

Prepare the dough for:

with these changes: Steep the buttermilk with ¼ teaspoon saffron before adding (this gives the breads a golden color). Increase the sugar to 6 tablespoons (75g). Let the dough go through the first rise as directed.

Meanwhile, prepare:

Roll the dough out to a 22 × 11-inch rectangle, spread with the filling, then form and let rise as for Danish Coffee Cake. Bake as for Yeasted Coffee Cake. If desired, glaze with:

Scandinavians have among the highest coffee consumption in the world, so it’s understandable that they have also created some of the best pastries, especially this light confection, which falls between a rich coffee cake and a rich pastry (a fine place to be if ever there was one). If desired, glaze the finished coffee cake.

Prepare:

Roll the chilled dough out on a lightly floured surface into a rectangle about 29 × 11 inches and about ⅜ inch thick. Trim any folded edges that might keep the dough from rising. Spread it with:

and starting from the short side, roll the dough into a cylinder. Bring the two ends of the roll together, and press to seal using a little water for glue. Lift the ring onto a greased baking sheet. With floured scissors held perpendicular to the roll, cut gashes 1 to 2 inches apart through the outer rim of the ring, cutting to within 1 inch of the inner rim. As you cut, turn each partially cut slice flat onto the baking sheet. Brush the top of the dough with:

being careful not to cover the cut portions, as the glaze could inhibit the rising of the dough. Cover with a clean cloth and let rise until doubled in bulk, about 25 minutes.

While the coffee cake rises, preheat the oven to 400°F.

Bake until golden brown, about 25 minutes.

If baked in greased coffee cans or specially made panettone molds and attractively enveloped, these cakes make wonderful gifts.

Combine in a medium bowl:

Cover this sponge and let rise in a warm place (75° to 85°F) for about 30 minutes or until very bubbly.

Meanwhile, beat in a large bowl or a stand mixer fitted with the paddle attachment until light and creamy:

Beat in one at a time:

Add:

Beat in the sponge. If using a stand mixer, switch to the dough hook. Gradually beat in:

Beat or mix the dough for 5 minutes more. Add:

Cover the bowl with a clean cloth and let the dough rise until almost doubled in bulk, about 2 hours.

Divide the dough in half. Place in 2 greased 9-inch tube pans, 6-cup coffee cans, or panettone molds and let rise until puffy, 30 minutes to 1 hour.

While the cakes rise, preheat the oven to 350°F.

Lightly brush the tops of the cakes with:

If desired, sprinkle the tops with:

Bake until golden, about 30 minutes. Immediately turn the cakes out of the pans and let cool completely (cakes baked in panettone molds do not need to be removed). If you didn’t use the almonds and sugar, spread on, if desired:

Stollen is traditionally served during the Christmas holidays. The shape and folds of the dough are said to represent the folds of the blanket of the baby Jesus. Stollen is similar to brioche, but it has a slightly coarser texture and contains more sugar, as well as nuts and candied fruit.

Combine in a medium bowl and let stand until the yeast is dissolved, about 5 minutes:

Add:

Cover this sponge and let it rest in a warm place until light and foamy, about 1 hour.

Beat in a large bowl until light and creamy:

Beat in one at a time:

Add:

Beat in the sponge, then gradually knead in:

Knead until the dough is smooth and elastic but not dry or stiff. Cover and let rise until doubled in bulk, 1 to 1 ½ hours.

Toss together in a small bowl:

Transfer the dough to a floured work surface. Knead in the fruit and nut mixture. Divide the dough into 2 equal pieces. Working with one at a time (and keeping the other covered), roll a piece of dough into an oval about 16 inches long, 9 inches wide, and ½ inch thick. Do not roll out to the edges of the oval—the edges should be thicker than the center. Brush the top of the dough with half of:

Fold the oval slightly less than half lengthwise so the long edges of the dough are about ½ inch apart. Tuck the two short ends (about 1 inch on each end) underneath the loaf. Place the stollen on a greased baking sheet. Shape the other piece of dough in the same way. Loosely cover both loaves with oiled plastic wrap and let rise in a warm place (75° to 85°F) for about 45 minutes. The dough does not have to fully double in volume; a three-quarter rise is enough.

While the stollens rise, position a rack in the center of the oven and preheat to 350°F.

Bake the loaves until deep golden brown and a knife inserted in the center comes out clean, 50 to 60 minutes.

Brush the loaves with:

Sift over the top:

Return to the oven for 3 minutes. Sift over the top:

Transfer to a rack to cool.

This slightly sweet decorative loaf comes from the Alsace region of France. Kugelhopf is baked in a tall fluted mold. An earthenware mold is traditional, but metal or glass molds work just as well. You can also use a plain or fluted tube pan. This makes wonderful breakfast bread.

Place in a small saucepan with enough cold water to cover by ½ inch:

Bring to a boil, then drain well. Transfer the currants to a small bowl and sprinkle with:

Cover and let soak for at least 1 hour, or up to 3 days.

Prepare the dough for:

Butter a 7- to 8-cup kugelhopf mold or tube pan. Sprinkle the bottom of the mold with:

Or place in the indentations in the bottom of the mold:

Knead the currants and any unabsorbed liquid into the dough. Tear off chunks of dough, form them into balls, and press into the bottom of the mold, covering the almonds completely. Press the remaining dough over the top, as evenly as possible. Cover with oiled plastic wrap and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 ½ hours.

While the kugelhopf rises, preheat the oven to 375°F.

Bake the kugelhopf until golden brown and a knife inserted in the middle of the loaf comes out clean, about 45 minutes. Immediately turn out of the pan onto a wire rack. Dust the top with:

Let cool completely. Just before serving, dust a second time with:

Choose relatively dry dates, rather than Medjools, which are too soft here.

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease one 9 × 5-inch loaf pan or four 5 ½ × 3-inch loaf pans.

Cut into quarters (sixths if large) and place in a medium bowl:

Stir in:

Let stand until the mixture is lukewarm, about 20 minutes. Whisk together thoroughly in a medium bowl:

Whisk together in a large bowl:

Stir in the cooled date mixture. Stir in the flour mixture just until blended. Fold in:

Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes for small loaves, 55 to 65 minutes for the large loaf. Let cool in the pan(s) on a rack for 10 minutes, then turn out onto the rack to cool completely.

This light, tender little loaf is a cross between a quick bread and a yeast bread. Serve it with butter, jam, and cups of black tea.

Butter a 9 × 5-inch loaf pan. Whisk together in a medium bowl:

Combine in a small bowl and let sit until the yeast dissolves, about 5 minutes:

Beat in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes:

Beat in one at a time:

On low speed, add the flour mixture to the batter in about 3 parts, alternating with the milk in 2 parts. Beat the batter just until it looks smooth. Scrape into the prepared pan, cover, and let rise for 30 minutes.

While the batter rises, preheat the oven to 375°F.

Bake until a toothpick inserted into the center comes out clean or the cake begins to pull away from the sides of the pan, 35 to 40 minutes. Turn the bread out of the pan onto a wire rack to cool.

This is an easily made bread. If desired, slice it and eat it while hot, with lots of good butter. You’ll find this bread easier to slice on the second day.

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.

Whisk together in a large bowl (using the larger amount of sugar for a more cakelike result):

Beat together in a medium bowl:

Pour the liquid mixture into the dry ingredients and combine with a few swift strokes. Stir lightly until barely blended. If desired, fold in:

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.

This is Marion Becker’s banana bread, and we think it is just about perfect.

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.

Whisk together in a medium bowl:

Beat in a large bowl, with an electric mixer on medium speed, until creamy:

Beat in:

Add the dry ingredients and stir just until combined. If desired, fold in:

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely.

Prepare the batter for Banana Bread Cockaigne. Divide the batter evenly between two bowls. Add 3 tablespoons (20g) unsweetened cocoa powder, sifted and ½ cup chocolate chips or chunks to one bowl, and fold in just until combined. Alternate dollops of plain and chocolate batter in the prepared loaf pan, and use a butter knife or spatula to swirl the batter. Bake as directed.

This loaf can be made with any cooked mashed winter squash or sweet potatoes.

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.

Whisk together in a medium bowl:

Whisk together in a large bowl until smooth:

Add the flour mixture to the pumpkin mixture and stir just until smooth. If desired, fold in:

Pour into the prepared pan and spread evenly. If desired, for a crunchy, sparkling top crust, sprinkle with:

Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.

For Carrot Bread, replace the grated zucchini with 1 ½ cups grated carrots.

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.

Whisk together in a medium bowl:

Blend well in a large bowl:

Stir the flour mixture into the egg mixture. Add and blend in with a few swift strokes:

Scrape the batter into the prepared pan. Bake until the bread pulls away from the sides of the pan, about 45 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.

This rich, tender, lemon-scented quick bread almost has the texture of pound cake. The simple glaze adds a hit of fresh, bright lemon flavor.

Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.

Whisk to combine in a large bowl:

Combine in a medium bowl or food processor:

Pulse or mix until the zest is dispersed and the mixture is fragrant. Add:

Mix or pulse until combined. Stir the wet ingredients into the dry ingredients until just combined. Scrape the batter into the prepared pan. Bake until golden brown and a toothpick inserted in the center of the loaf comes out clean, 50 to 55 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely. Prepare:

Drizzle the glaze over the cooled loaf.

Serve with hearty soups or stews and mild or strong cheeses. Slices are good toasted, or you can rewarm the whole loaf in the oven for a crisp outer crust. This bread keeps for two to three days.

Preheat the oven to 400°F. Grease a 9 × 5-inch loaf pan.

Whisk together thoroughly in a large bowl:

Add:

Fold just until the dry ingredients are moistened. Scrape the batter into the prepared pan and spread evenly. Bake until a toothpick inserted in the center and all the way to the bottom of the pan comes out clean, 35 to 40 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.

Prepare Beer Bread, adding to the flour mixture ½ cup finely diced sharp Cheddar or aged Monterey Jack, ¼ cup sliced green onions, and (2 teaspoons caraway seeds).

This savory quick bread is just the thing with a bowl of soup.

Position a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan.

Whisk together in a large bowl:

Whisk together in a large bowl:

Add the milk mixture to the flour mixture and stir until most of the flour is moistened. Stir in:

Stir just until the olives and nuts are evenly distributed. The batter will be stiff. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan on a rack for 10 minutes, then turn out onto the rack to cool completely.

Grease two 4-cup molds, such as pudding molds, small heatproof bowls, or 28-ounce cans. Have ready a pot or Dutch oven large enough to hold both molds. Place a rack, trivet, or folded towel in the pot. Bring a separate large pot of water to a boil while you prepare the batter.

Whisk together thoroughly in a large bowl:

Whisk together in another bowl:

Add the buttermilk mixture to the flour mixture and stir until well blended. Divide the batter between the molds. If the pudding molds have lids and clips, grease the inside of the lids and secure the clips. Otherwise, cover the molds with a double thickness of greased foil, greased side down, and secure tightly with kitchen string.

Set the molds in the prepared pot. Pour boiling water into the pot until it reaches halfway up the sides of the molds. Cover the pot and set it over high heat. When the water comes back to a boil, adjust the heat so that the water simmers gently. Steam until a toothpick inserted in the center comes out clean and the breads pull away from the sides of the molds, about 1 hour, replenishing the water in the steamer as necessary.

Transfer the molds to a rack, uncover the breads, and let cool for about 20 minutes before unmolding. If the breads were steamed in cans and they prove difficult to unmold, remove the bottom of the can with a can opener and push the breads out. Serve warm, or let cool completely on the rack before wrapping to store. To slice without crumbling, use a tough string or unflavored dental floss and a sawing motion.

Perfect for a Sunday brunch.

Preheat the oven to 375°F. Grease a 9-inch square baking pan and line with parchment paper so the parchment comes above the rim of the pan on 2 opposite sides.

Whisk together in a medium bowl:

Beat in a large bowl or stand mixer fitted with the paddle attachment until light and fluffy:

Beat in:

Beat in:

Beat in the flour mixture in 2 additions, alternating with:

Stir or mix until smooth. Spread the batter in the prepared pan. If desired, toss together and sprinkle over the batter:

Then sprinkle with:

Bake until a toothpick inserted in the center of the cake comes out clean or with moist crumbs attached, about 25 minutes if covered with streusel alone, 25 to 30 minutes if covered with fruit and streusel. Let cool in the pan on a rack.

Grease an 8- to 10-cup fluted tube or Bundt pan. Prepare:

Prepare the batter for:

Spoon one-quarter of the batter into the pan and spread evenly. Sprinkle with half of the filling. Top with half of the remaining batter and sprinkle with the remaining filling. Top with the remaining batter. Marble the cake and filling with a small spoon, scooping batter from the bottom of the pan up to the top 5 or 6 times and moving around the tube with each scoop. Spread the surface of the batter evenly. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a rack for 10 minutes. Rotate and tap the pan until the cake is loosened on all sides, then invert the cake onto the rack to cool. Serve warm or at room temperature, sprinkled with:

This is a moist coffee cake with a crumbly top. For a raspberry variation, spread ½ cup seedless raspberry jam over the batter before sprinkling the streusel on top.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Generously grease the bottom and lightly grease the sides of a 10-inch springform pan. Line the bottom with a round of parchment.

Whisk together in a large bowl until well blended:

Add and cut in with a pastry blender or your fingers until the mixture resembles coarse crumbs:

Measure out 1 cup of the crumbs and set aside for the streusel. To the mixture remaining in the large bowl, add and whisk thoroughly:

Stir in until smooth:

Scrape the batter into the prepared pan and smooth the top. For the streusel topping, add to the small bowl of reserved crumbs:

Toss with a fork until blended, then sprinkle the streusel over the batter. Bake until the center of the cake is firm, 50 to 65 minutes. Let cool in the pan on a rack for 10 minutes. Slide a slim knife around the cake to release it from the pan. Remove the pan sides. Let cool on the rack at least 30 minutes before serving.

Prepare Deluxe Crumb Cake, stirring into the batter 1 cup mini chocolate chips. For the streusel topping, reduce the nuts to ½ cup, omit the cinnamon, and add 1 cup lightly packed flaked sweetened or unsweetened coconut.

Prepare Muffins, adding 1 teaspoon ground cinnamon and 1 teaspoon grated or ground nutmeg to the flour mixture. Add ⅓ cup (65g) additional sugar and 1 cup cooked or canned unsweetened pumpkin puree or 1 cup cold mashed sweet potatoes to the milk mixture. If desired, stir (1 cup chopped toasted pecans) or (1 cup white chocolate chips) into the batter.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 425°F. Grease an 8-inch square pan, a 9- or 10-inch ovenproof skillet (such as cast iron), 2 muffin tins, or 3 corn stick pans (or bake the corn sticks in batches) with butter, oil, or bacon fat. Place in the oven until sizzling hot.

Whisk together in a large bowl:

Add:

Combine with a few rapid strokes. Scrape the batter into the hot pan(s). Bake until nicely browned, about 12 minutes for corn sticks, 15 to 18 minutes for corn bread or muffins. Serve immediately.

Prepare Corn Bread, substituting for ½ cup of the cornmeal ½ cup (60g) buckwheat flour and adding (½ cup sunflower seeds, toasted). Bake in an 8-inch square pan.

Southern corn bread is traditionally made with white cornmeal, buttermilk, eggs, leavening, and salt—and little, if any, flour or sugar. Some cooks stir in a tablespoon of bacon fat to enrich the batter. The resulting bread is moist and crusty. Rush this bread from oven to table. The batter may be baked in a muffin or corn stick pan, adjusting the baking time accordingly (see Corn Bread, Corn Muffins, or Corn Sticks).

Preheat the oven to 450°F. Place a 9-inch heavy ovenproof skillet in the oven as it preheats.

Whisk together thoroughly in a large bowl:

Whisk together in another bowl:

Add the buttermilk mixture to the cornmeal mixture and whisk just until blended. Take the skillet out of the oven and add to it:

Swirl to coat the skillet with the fat and pour in the batter all at once. Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes. Serve immediately from the skillet, cut into wedges or squares, along with:

Leftovers, though dry, are nice enough if wrapped in foil and rewarmed in a low oven. Megan likes to crumble leftover corn bread into a tall glass and pour buttermilk over it. Think of it as Southern breakfast cereal.

Try eating just one piece.

Preheat the oven to 450°F.

Rinse, then pat dry:

Slice off and discard the rind, if present, then cut the pork into ¼-inch dice. (If the pork is too soft to cut easily, freeze it for 30 minutes.) Place in a 9- or 10-inch heavy ovenproof skillet (preferably cast iron) and cook over medium heat until the fat is rendered and the cracklings are very browned and crisp. Remove from the heat.

Prepare the batter for:

If using the Corn Bread, Corn Muffins, or Corn Sticks recipe, omit the fat. Fold in the cracklings and all but 1 tablespoon of the fat from the skillet. Set the skillet over high heat until the fat smokes. Remove from the heat and pour in the batter all at once. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Serve at once, either plain or with:

The soaking process is what makes this corn bread special, so don’t be tempted to skip it. It makes for an incredibly moist crumb and softens the coarser cornmeal. If you want corn bread for dinner, simply start soaking the cornmeal in the morning before you leave for work (a process that takes 5 minutes), then finish the corn bread when you get home.

Stir together in a small bowl:

Pour over the cornmeal:

Stir to make sure all the cornmeal is wet, then cover and let soak for 4 to 12 hours.

Preheat the oven to 450°F with a 9-inch cast-iron skillet inside.

Add to the soaked cornmeal and stir to incorporate:

Stir in:

Use the larger amount of buttermilk if the batter seems too thick after adding ½ cup. The batter should be fairly loose, almost like pancake batter. Remove the hot skillet from the oven and add:

Swirl the fat around in the skillet to coat it, then pour in the batter. Be careful—it will sizzle dramatically. Return the skillet to the oven and bake until deep golden brown and firm, 20 to 25 minutes. Turn the corn bread out onto a plate and serve immediately.

Prepare Muffins, or Corn Bread, using ½ cup (100g) sugar and folding into the batter 1 ½ cups fresh or frozen blueberries. If desired, also add the (finely grated zest of 1 lemon).

Prepare Muffins, reducing the flour to 1 ½ cups (190g) and adding ½ cup (40g) unsweetened cocoa powder, sifted. Use 1 stick (4 oz or 115g) unsalted butter, melted, and fold 1 cup chocolate chips or chunks into the batter.

These little corn cakes don’t look like much, but they are strangely addictive. They may also be cooked in a little fat in a skillet on the stovetop until golden.

Combine in a large saucepan:

Pour over:

Cook over low heat for 30 minutes, stirring frequently. Remove from the heat and lightly butter the top to keep it from crusting. Cool to room temperature.

Preheat the oven to 350°F. Grease a large baking sheet.

Beat the cornmeal mixture well. In a large bowl beat until stiff but not dry:

Fold them lightly into the cornmeal mixture. Drop the batter by the tablespoon onto the baking sheet. Bake until firm, about 30 minutes.

Using stone-ground cornmeal will result in a more soufflé-like texture.

Preheat the oven to 375°F.

Whisk together in a large bowl:

Stir in until well blended:

Melt in an 8-inch square baking dish in the oven:

Swirl the butter in the dish to coat the inside, then pour the butter into the batter and stir to combine. Pour the batter into the hot dish, then pour over the top:

Bake until good and crusty on top, about 45 minutes.

Preheat the oven to 350°F.

Place in a large bowl:

Pour over:

Mix well, and cool slightly. Beat well in a medium bowl:

Add the buttermilk mixture to the cornmeal mixture and mix well. Heat a greased 8-inch square baking dish in the oven until hot. Pour in the batter and bake until lightly puffed and set, 30 to 40 minutes. If you wish to keep the top soft, add from time to time, while the bread is baking, a few tablespoons of milk, using in all:

If you opt for adding the milk or half-and-half, it will take the spoon bread longer to bake, about 1 hour.

With this recipe, you can create myriad muffins by adding any of the Additions to Muffins. You can substitute up to 1 cup (130g) whole wheat flour or whole wheat pastry flour for an equal measure of all-purpose flour. Note that the liquid ingredient is your choice, from low-fat milk to cream. The flexible amount of butter or oil allows for control of the richness with the following advice: Muffins intended to be eaten warm from the oven are perfectly delicious made with ¼ cup butter or oil. If muffins must be baked hours before they will be consumed, or even the day before, use ½ cup butter or oil.

Position a rack in the center of the oven. Preheat the oven to 400°F. Grease a standard 12-muffin tin or line with paper liners.

Whisk together thoroughly in a large bowl:

Whisk together in another bowl:

Add the milk mixture to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. The batter will not be smooth. Divide the batter among the muffin cups. If desired, top the muffins with:

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes (or longer for variations with fruit). Let cool for 2 to 3 minutes in the pan. If not serving hot, transfer the muffins to a wire rack to cool. Serve as soon as possible, preferably within a few hours of baking.

Prepare Muffins, using 4 tablespoons butter, adding ½ teaspoon baking soda to the flour mixture, and substituting 1 cup sour cream (230g), buttermilk (245g), or plain yogurt (240g) for the milk or cream.

Prepare Muffins, adding 1 ½ tablespoons poppy seeds to the flour mixture and the finely grated zest of 1 lemon to the milk mixture.

Preheat the oven to 350°F. Grease 16 cups of two standard muffin tins or line with paper liners.

Whisk together in a large bowl:

Beat in another bowl:

Add the buttermilk mixture to the flour mixture and combine with a few swift strokes. Fold in, before the dry ingredients are entirely moist:

Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 25 minutes. Let cool for 2 to 3 minutes in the pans. If not serving hot, transfer the muffins to a wire rack to cool. Serve within a few hours of baking.

Loaded with shredded carrots and apple, nuts, and dried fruit, these muffins are downright wholesome. Fortunately, they make up for their healthfulness by being undeniably tasty.

Preheat the oven to 350°F. Grease a standard 12-muffin tin or line with paper liners.

Whisk together thoroughly in a large bowl:

Whisk together in a medium bowl:

Stir into the wet ingredients:

Stir the wet ingredients into the flour mixture just until combined. Divide the batter among the muffin cups, filling them almost to the brim. Bake until golden brown and a toothpick inserted in 1 or 2 of the muffins comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes, then transfer the muffins to a wire rack to cool completely.

Preheat the oven to 400°F. Grease a standard 12-muffin tin or line with paper liners.

Whisk together thoroughly in a medium bowl:

Combine in a large bowl and let stand for 10 minutes:

Stir into the fruit mixture:

Add the flour mixture and fold just until the dry ingredients are moistened. The batter will not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 14 to 16 minutes. Let cool for 2 to 3 minutes in the pan. If not serving hot, transfer the muffins to a wire rack to cool. Serve as soon as possible, preferably the day they are baked.

Preheat the oven to 350°F. Grease a standard 12-muffin tin or line with paper liners. Prepare the batter for Banana Bread Cockaigne. Divide the batter among the muffin cups and bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 15 to 20 minutes. Let cool for 2 to 3 minutes in the pan before transferring to a wire rack.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 450°F. Grease a popover tin, a standard 12-muffin tin, or eight 6-ounce custard cups. If using custard cups, grease them lightly and, depending on what you are serving with the popovers, dust with sugar, flour, or grated Parmesan. This will give the batter something to cling to.

Beat together in a medium bowl just until smooth:

Beat in one at a time, but do not overbeat:

The batter should be no heavier than whipping cream. Fill the popover tin, muffin cups, or custard cups no more than three-quarters full. Don’t overload—too much batter in the pans will give the popovers a muffinlike texture. Bake at once. After 15 minutes, reduce the heat without peeping, to 350°F and bake about 20 minutes longer. To test for doneness, remove a popover and check to be sure the side walls are firm. If not cooked long enough, the popovers will collapse. After baking, you may want to insert a sharp paring knife gently into the popovers to allow the steam to escape. Serve immediately.

Combine in a bowl ½ cup (2 ounces) grated sharp Cheddar or Parmesan, ¼ teaspoon black pepper, and ⅛ teaspoon cayenne pepper. Prepare the batter for Popovers. Pour about 1 tablespoon batter into each cup and divide the cheese among the cups. Add the remaining batter. Bake as directed.

It was customary to cook this old and delicious dish in the pan with the roast, letting the drippings fall upon it. As many of us now cook roast beef in a low oven and no longer have extravagant drippings, we prepare the pudding separately in the hot oven required to puff it up and brown it quickly. Serve it from the dish in which it was baked, cut into squares. It was traditionally served before the meat, but we prefer to substitute the pudding for the usual starch served with the main course.

Have all ingredients at room temperature, about 70°F. Preheat the oven to 400°F.

Sift into a bowl:

Make a well in the center and pour in:

Stir in the milk. Beat in:

Add:

Beat the batter until large bubbles rise to the surface. (The batter can be covered and refrigerated for 1 hour, then beaten again before cooking.) Pour into an 11 × 7-inch baking dish or 6 regular muffin cups:

Heat the dish or pan in the oven until hot. Pour in the batter and bake for 20 minutes. Reduce the oven temperature to 350°F and bake until puffed and golden brown, 10 to 15 minutes longer. Serve immediately.

To make biscuits with milk, substitute whole milk for the buttermilk and omit the baking soda.

Preheat the oven to 425°F. Line a large baking sheet with parchment paper or have ready a 10-inch cast-iron skillet.

Whisk to combine in a large bowl:

Add:

Cut in the butter using a pastry blender or your fingers to work it into the flour until it is in small, flattened pieces and the mixture is crumbly. Stir in:

Stir just until the dough comes together. Transfer the dough to a lightly floured surface, and knead very briefly just to bring the dough together. Pat the dough out into a ¾-inch-thick round. Use a floured biscuit cutter (any size cutter will work) to cut out biscuits as close together as possible. Do not twist the cutter—just push it down into the dough. Transfer the biscuits to the prepared baking sheet or skillet with the sides of the biscuits touching. Brush the tops with:

Bake until golden brown, 15 to 20 minutes.

Angel biscuits are made with yeast, making them extra light and with a subtle yeasty flavor similar to that of a buttery roll. Combine 1 ½ teaspoons active dry yeast with ¼ cup (60g) warm (100°F) water in a small bowl and let sit until the yeast is dissolved, about 5 minutes. Prepare the dough for Buttermilk Biscuits, substituting the yeast-water mixture for ¼ cup (60g) of the buttermilk. Cover the dough tightly and refrigerate for 4 hours or overnight. When ready to bake, preheat the oven, roll out, cut, and bake as directed.

Whisk together 1 cup sweet potato puree (canned or homemade), ½ cup (120g) buttermilk, and 2 tablespoons (30g) brown sugar in a medium bowl. Prepare the dough for Buttermilk Biscuits, substituting the sweet potato mixture for the buttermilk. Roll out, cut, and bake as directed.

Prepare Buttermilk Biscuits, reducing the flour to 2 ½ cups (315g) and adding ½ cup (80g) fine cornmeal and 2 tablespoons (25g) sugar to the dry ingredients. Roll out, cut, and bake as directed.

Prepare Buttermilk Biscuits, reducing the flour to 2 cups (250g) and adding 1 cup whole wheat flour (130g), dark rye flour (120g), spelt flour (125g), or buckwheat flour (120g) and 1 tablespoon (10g) sugar. Roll out, cut, and bake as directed.

Prepare the dough for Buttermilk Biscuits. Roll the dough ½ inch thick and cut into 3 × ½-inch sticks. Place the sticks on an ungreased baking sheet and brush with melted butter. Reduce the baking time slightly. To serve, stack log-cabin fashion.

No kneading or rolling necessary. Preheat the oven to 450°F. Prepare Buttermilk Biscuits and increase the buttermilk to 1 ½ cups (365g). Stir until the dough comes together. Drop large spoonfuls of dough onto an ungreased baking sheet and bake until lightly browned, 12 to 15 minutes.

Preheat the oven to 400°F. Generously butter a 10-inch Bundt pan (preferably nonstick). Prepare ½ recipe of the topping for Sticky Buns, stirring in at the end ¼ cup (60g) heavy cream. Set aside. Prepare the dough for Buttermilk Biscuits. When the dough comes together, form or cut it into 16 pieces. Roll the pieces in 4 tablespoons (2 oz or 55g) melted butter then in ½ cup (100g) sugar mixed with 1 teaspoon ground cinnamon, and nestle them in the prepared pan. Pour the sticky syrup evenly over the biscuits. Bake until browned and a skewer inserted in the center comes out clean, 30 to 35 minutes. Turn the bread out onto a serving platter while it is still hot, being careful not to burn yourself with the molten sugar syrup.

The cream in this recipe replaces the butter in a standard biscuit dough, resulting in biscuits that are quicker and easier to make but with all the richness you expect in a biscuit.

Preheat the oven to 450°F. Lightly grease a baking sheet.

Whisk together thoroughly in a large bowl:

Add all at once:

Mix just until most of the dry ingredients are moistened. Scoop up big spoonfuls of the dough, roughly form them into biscuit shapes, and place on the baking sheet. For shortcakes, if desired, sprinkle on top of the biscuits:

Bake until very lightly browned, 12 to 15 minutes. Serve warm.

Preheat the oven to 425°F. Grease a baking sheet. Prepare the dough for Quick Cream Biscuits or Shortcakes, adding the optional sugar to the dough. Roll out the dough to a thickness of ½ inch. Cut the dough with 3 sizes of round cutters: 3 inches, 1 ½ inches, and about ¾ inch. For each bunny, cut 1 large round, 3 medium, and 1 small round. Assemble, using the large biscuit for the body, one of the medium ones for the head, and the small one, rolled into a ball, for the tail. Flatten the remaining 2 medium biscuits slightly and shape into ovals for the ears. Place the bunnies on the baking sheet. Bake until lightly browned, about 15 minutes.

Prepare any rolled biscuit dough. To cook, place 1 inch apart on a lightly greased griddle over medium heat. Brown them on one side for 5 to 7 minutes, then turn and brown on the other side.

Scattering grated cheese on the baking sheet before placing the biscuits on top results in crispy, toasty “feet.”

Preheat the oven to 425°F. Line a baking sheet with parchment paper.

Whisk to combine in a large bowl:

Add:

Cut in the butter using a pastry blender or your fingers to work it into the flour until it is in small, flattened pieces and the mixture is crumbly. Stir in:

Add and stir just until the dough comes together:

Use the larger amount of buttermilk if the dough is crumbly and dry after adding ¾ cup. Transfer the dough to a lightly floured surface and knead very briefly just to bring the dough together. Pat the dough out into a rectangle. Starting at a short end, fold one-third of the dough toward the center, then fold the opposite end over the first folded end (a business letter fold). Pat out the dough into a rectangle again and give it one more business letter fold. Pat the dough out into a 6 × 9-inch rectangle ¾ to 1 inch thick. Using a sharp knife, cut the dough into 6 square or 8 rectangular biscuits. Sprinkle in small mounds on the baking sheet, one mound for each biscuit:

Place each biscuit on a mound of cheese on the baking sheet. If needed, scatter the cheese a bit so it sticks out from under each biscuit (this ensures that every biscuit has crispy cheese “feet”). Brush the biscuits with:

Bake until golden brown, 15 to 20 minutes.

To win unending gratitude, serve these to any homesick Southerner (for extra points, serve with country ham and pepper jelly). To ensure the tender, fine-grained texture characteristic of these biscuits, the dough must be thoroughly beaten. This is a labor of love, although version II makes the process much easier. Beaten biscuits can be stored, airtight, at room temperature for up to 3 weeks.

Stir together thoroughly in a large bowl:

Add:

Cut in the fat with a pastry blender or your fingers until the consistency of cornmeal. Add, stirring to make a stiff dough:

Transfer the dough to a lightly floured work surface. Beat the dough with a rolling pin until it is blistered, folding it over frequently. This is a long process, requiring 30 minutes or more or about 500 whacks. Meanwhile, preheat the oven to 325°F.

When the dough is smooth, roll it to a thickness of ½ inch and cut it with a floured 1 ½-inch biscuit cutter. Knead the scraps together, then roll, fold, and cut in the same manner. Place the biscuits on an ungreased baking sheet and brush the tops with:

Pierce each biscuit with a fork in 3 places. Bake until lightly browned on the bottom and golden brown on top, about 30 minutes.

Preheat the oven to 400°F.

Combine in a food processor and process for 5 seconds:

Add and process until the mixture resembles coarse crumbs, about 10 seconds:

Add and process for 3 minutes:

The dough will be soft and putty-like, something like melted mozzarella. Wrap in plastic and let rest for 10 minutes.

On an unfloured surface, roll the dough out to a little more than ⅛ inch thick. Fold it in half, making 2 layers, and roll lightly, just enough to make the dough layers adhere to one another. Cut out 2-inch rounds with a floured biscuit cutter. Knead the scraps together, then roll, fold, and cut in the same manner. Arrange the biscuits on an ungreased baking sheet so they are close together but not touching. Prick each biscuit with a fork 3 times. Bake until the tops are golden brown and the bottoms are deep brown, 18 to 22 minutes.

For the easiest prep and richest scones, make Cream Scones by increasing the heavy cream to 1 ¼ cups (290g) and omitting the butter and egg.

Preheat the oven to 450°F.

Whisk together in a large bowl:

Add and cut in until the size of small peas:

Beat together in a small bowl to combine:

Make a well in the flour mixture. Pour in the cream mixture and combine with a few swift strokes. Handle the dough as little as possible. Turn it out onto a lightly floured work surface. To make the classic wedge shape, pat into an 8-inch round and then cut into 8 to 12 wedges; or cut into 2 ½-inch rounds with a floured biscuit cutter, or cut as for Biscuit Sticks. Place on an ungreased baking sheet. Brush with:

If desired, sprinkle with:

Bake until golden, about 15 minutes. Serve warm or at room temperature.

Prepare Classic Scones or Cream Scones, adding the finely grated zest of 1 lemon with the cream mixture. Then add 1 ½ cups frozen blueberries to the dough before it is fully mixed. Sprinkle with the optional sugar before baking.

Prepare Classic Scones or Cream Scones, adding the finely grated zest of 1 orange with the cream mixture. When the cream mixture is partially stirred in, add ½ cup semisweet chocolate chips or chopped dark chocolate and knead briefly to incorporate.

These dried or fried seasoned bread morsels come in all sizes. In small dice, they add crunch and heft to salads and soups. Larger toasts can serve as a resting place for grilled meats, soaking up errant juices. Also see Crostini. For salads, we recommend approximately ⅓ cup bread cubes per serving.

Cube or coarsely tear:

Add to a large skillet:

If using garlic or rosemary, let them lightly sizzle in the fat over medium-low heat for 5 minutes. Increase the heat to medium, add the bread cubes, and cook, turning or tossing occasionally, until evenly brown, turning down the heat if needed to avoid burning. Remove the rosemary sprig if it is too far gone, otherwise strip the crispy leaves from the stem and toss with the bread cubes. When browned, take off the heat and sprinkle the croutons with:

If desired, you may infuse the fat used here with garlic or rosemary first, as described above.

Preheat the oven to 375°F. Toss together on a baking sheet:

Bake, shaking the pan once or twice, until the croutons are golden brown, 10 to 15 minutes. Sprinkle while still warm with:

After 2 to 3 cups croutons have been sautéed or baked, above, drop them while still hot into a bag containing:

Close the bag and shake it until the croutons are evenly coated. Transfer to a plate or baking sheet to cool and crisp.

Preheat the oven to 200°F. Cut into small cubes:

Place in a single layer on a baking sheet and bake, stirring occasionally, for 1 to 2 hours until dry and golden brown.

Serve this extra buttery, extra garlicky bread alongside spaghetti with tomato sauce—perhaps with Italian Meatballs. Any leftovers make deluxe croutons for a Caesar salad.

Position an oven rack in the center of the oven and preheat the broiler.

Cut in half horizontally:

Combine in a small saucepan:

Heat over medium-low heat until the butter is melted and the garlic sizzles, about 1 minute. Place the baguette on a baking sheet, cut sides up, and brush with the butter mixture. Sprinkle with:

Broil until the bread is lightly toasted. To serve, cut into pieces.