Bread + Dough

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.

Most Recent

Pepperoni Rolls with Garlic-Anchovy Marinara

The pepperoni roll is a West Virginian lunch or snack in which spicy, garlicky pepperoni is stuffed inside a soft yeasted bread roll. When it bakes, the oil from the pepperoni seeps into the bread for delicious results. Adding cheese is optional — we've gone for provolone here, whose salty, mildly sweet flavor balances the pepperoni beautifully (not to mention, it gets nice and melty too). The roll itself also has some sweetness from honey. We're serving the pepperoni rolls appetizer-style with marinara sauce on the side that's been bolstered with caramelized baked garlic and salty anchovies. Add them to the menu for your next party or tailgate.

Pão de Queijo (Brazilian Cheese Bread)

Pão de queijo is a classic Brazilian snack and breakfast bread. Light and airy, with a delightful chew and savory, cheesy flavor, each puff has a lightly crispy exterior and a tender, bubbly center. Felipe Donnelly's version is a must-have at his New York City restaurant, Comodo. It's the perfect two-bite snack with hints of cayenne and nutmeg.

Cream Scones

These cream scones are a light morning or afternoon treat on their own and are adaptable to countless variations. You can add any combination of seasonings and extras to them. Try adding a tablespoon of ground cinnamon, cardamom, or grated lemon or orange zest to the dough for more flavor. If you want more texture, mix in a 1/2 cup of chopped candied ginger, dried berries, or raisins. Whichever route you choose, you'll end up with delicious results.

Ube Buns

These vibrant purple buns — which serve as hamburger buns for the Tocino Burger at PogiBoy in Washington, D.C. — are soft and bouncy with a tight, fluffy crumb, making them a great base for the restaurant's signature sweet-and-spicy burger. The fat from the coconut milk gives the buns a tender mouthfeel, while purple sweet potato powder and ube extract add vivid color. Their mild, subtle flavor makes them the ideal canvas for anything from hamburgers to lobster rolls or pulled pork, but they're especially well-matched for the spicy-sweet pork patties in the Tocino Burger. It's important to keep the steamer closed while the buns steam, and not to peek for at least 5 minutes while they are cooling, or the quick change in temperature can cause them to deflate and wrinkle.

Virtue Cornbread

Slightly sweet and buttery, this classic Southern cornbread is a must-order at Virtue, Erick Williams' flagship restaurant in Chicago, Illinois, where he celebrates the food of the Great Migration. Eat this cornbread warm the same day you bake it; any leftovers can be used to make Blueberry Cornbread French Toast or Lobster Tournedos with Cornbread.

Iron Skillet Cornbread

This show-stopping skillet cornbread from Indianola in Houston, Texas, features three homemade toppings—richly flavored Spiced Cane Syrup, crispy Fried Beluga Lentils, and Jalapeño-Onion Spread for heat—as well as Ruby Red grapefruit segments, fresh dill, and flaky sea salt. Piled on top of the cornbread, they make for a festive, colorful presentation. Serve this dish as an impressive centerpiece for your next brunch.

More Bread + Dough

Chin Chin

"The streets of Lagos Island are crowded with street vendors, including the chin chin stalls, generally run by women, which are nearly impossible to resist," says 2019 F&W Best New Chef Kwame Onwuachi, who shared this snack recipe. "Chin chin are nutmeg-riddled fried puffs of dough, the Nigerian contribution to filling mankind's desire for crunchy, sweet snacks. From behind their tables, the chin chin sellers sold not just these addictive cookies but a whole menagerie of fried foods, foods whose crunch does double duty by helping to maintain their longevity in the hot sun."

Homemade Corn Tortillas

F&W Best New Chef Fermín Núñez of Suerte restaurant in Austin shared this recipe for making fresh tortillas at home using just the highest-quality masa harina, salt, and warm water. Mildly nutty with a little bit of natural sweetness and a deliciously strong corn fragrance, these tortillas are a tasty canvas for tacos. Choose a heavy tortilla press: the weight of the press does all of the work and will help form the most evenly shaped tortillas. Núñez prefers the Doña Rosa x Masienda Tortilla press. "This is the press that will outlive you," he says. "It's like the tortilla press you find in any reputable place that does tortillas in Mexico, from fancy restaurants to markets." Pair the fresh tortillas with Núñez's Charred Chile–Marinated Grilled Chicken and Tomatillo Salsa Cruda, or enjoy them with your favorite taco fillings. Follow his step-by-step instructions here.

Parker House Rolls

Rhubarb Coffee Cake

Artisan Pizza Dough

Piadina (Italian Flatbread)

Gluten-Free Vollkornbrot (German Bread)

Hearty, chewy, and nutritious, groats are minimally processed whole grains; here, they're used to add heft and crunch to Ava Celik's gluten-free, whole-grain German bread. Gently sweetened with molasses, this dense German bread gets a boost of flavor from a mix of toasted sunflower, flax, pumpkin, and sesame seeds. It's so flavorful you don't really need to top it with anything. (But if you want to, it's great with marmalade.) "I love to toast it, though all seeds are already toasted to maximize flavors," Celik says. "It provides you with lots of energy to get you through the day. One slice is super packed with proteins, and it's a great snack if you're doing lots of sports, like me!"