Bread Recipes





From baguettes to naan, bread is a staple across the globe. It comes in many forms: leavened and not, flat and square, round and chewy—the list goes on. All bread has at least some sort of grain or flour as the main ingredient. Pumpernickel contains dark rye, sourdough has wheat, and corn bread is made of, what else, ground cornmeal. F&W’s guide is a window to the world’s bread options, with recipes from a variety of countries, techniques for making the best loaves and tips from master bakers.

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Old-Fashioned Buttermilk Donuts

The first bite of one of these buttermilk donuts takes you from a super crunchy, craggy crust to a deliciously tender cake interior, all draped in a glorious lemonade-like glaze. A touch of nutmeg adds a touch of old-fashioned flavor. Be sure to drain the donuts twice—first on a wire rack and then again on paper towels—to remove any excess oil before glazing them.

The Soda Bread I Learned From My Irish Mom's Home Ec Textbook

For a baked good with such simple ingredients, soda bread has the range. Light and cake-like or dense and hearty, it all tastes good with Irish butter.

Irish Soda Bread

This recipe is based on the one my Irish mother learned in school, thanks to the cooking textbook All in the Cooking. It’s about as simple as bread gets—four ingredients, one bowl, about five minutes to bring together and less than an hour in the oven. If you love soda bread, it’s worth seeking out Irish flour like Odlum’s or King Arthur’s Irish-Style Flour, since that contributes to the taste, but any all-purpose flour will work fine here. 

Almond Croissants

The best thing to do with day-old croissants, whether homemade or storebought? Split them in half, slather them with a brandy-spiked, almond-scented cream, top them with even more almonds, and bake them until the aroma coming from the oven makes you swoon.

Japanese Milk Bread

The key to the light, fluffy, buttery-soft texture of Japanese milk bread? Starting the dough with atangzhong, a cooked mixture of flour and water that enables the dough to absorb more liquid while remaining easy to work with. Slightly sweet and enriched with butter, Japanese milk bread will stay fresh for at least a few days—ready for all your katsu sando and cinnamon toast needs.
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Puri

Starting out as a thin patty of dough, puri fry up puffy and crisp and are the perfect accompaniment to saucy chana masala. Tapping the puri while it’s floating in hot oil is a quick trick that ensures it puffs and browns evenly. To test if the oil is hot enough, pinch off a tiny piece of dough and place in the oil. If it immediately floats to the top and sizzles, it’s ready. Although you might be tempted to roll the dough out ahead of time, roll and fry your puri one at a time for the crispiest, puffiest result as Hina Mody instructs, from decades of experience cooking and feeding loved ones.