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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Pull-Apart Rosemary-Garlic Bread
Made to share, this Pull-Apart Rosemary-Garlic Bread is perfect for bakers of all skill levels. Pockets of grated Parmesan cheese, fresh rosemary, garlic, and plenty of butter infuse each layer, flavoring this loaf from the inside out. Just barely sweet, the nearly effortless homemade dough comes together in mere minutes in a stand mixer.
The United States of Biscuits
From fluffy and classic to flavored and fancy, there is no wrong way to make a biscuit.
Italian Easter Bread
Sweet dough scented with lemon and nutmeg is twisted into individual wreaths in these classic Italian Easter breads decorated with dyed eggs. The eggs are uncooked when the breads are assembled, and while the bread bakes, the eggs magically become fully-cooked. Traditionally, this bread is served along with a charcuterie board. There are so many kinds of sprinkles available now, so have fun decorating these pretty, delicious breads.
Crispy Biscuit Crackers
Chef Carla Hall shared this recipe for turning leftover biscuits to make ridiculously crunchy crackers. Cut into thin slices and sprinkled with a dash of cayenne, they're a next-level addition to a cheeseboard.
Corn Biscuits with Savory Herb Streusel
Rating: Unrated 1
2021 Food & Wine Best New Chef Thessa Diadem's streusel-topped corn biscuits star a trio of corn — cornmeal for texture, creamed corn for moisture, and freeze-dried sweet corn for its intense flavor. "Freeze-dried corn works better than fresh corn, which has too much moisture." Diadem says. The labneh in the recipe mimics full-fat buttermilk and provides acid that helps the biscuits rise.
Carla Hall's Buttermilk Biscuits
Rating: Unrated 1
Made with a combination of grated cold butter for flavor and vegetable shortening for tenderness, Carla Hall's biscuits owe their towering, flaky layers to her classic laminating technique.
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More Bread + Dough

Potato–and–Celery Root Biscuits
Chadwick Boyd's biscuits get an upgrade from a thyme-infused mash of potatoes, celery root, and cream. Substitute 1 1/2 cups mashed potatoes, if desired. Run your hands under very cold water and dry well before working butter into flour in step 2 and working the dough in step 3. "This is the granny method," says Boyd. "It's the tactile way of merging the butter and flour—with your hands. You literally snap it between your fingers and thumb."
Kabocha Squash Fritters with Yuzu-Garlic Dipping Sauce
Japanese korokke are the basis for these cheesy squash fritters, which can be made with freshly steamed kabocha squash or canned pumpkin puree. A drier squash, kabocha has a sweet flavor and cooks down into a custardy texture that's still dry enough to fry into these crispy two-bite appetizers. Serve them with a shortcut dipping sauce, a blend of fresh garlic, bright yuzu juice, and silky Kewpie mayo.

Queso Fresco Sourdough Biscuits With Chimichurri

This recipe by game-changing baker Bryan Ford, author of New World Sourdough, uses sourdough starter discard, the delicious and versatile byproduct of making sourdough bread. It gives these cheesy, chimichurri-laced biscuits a tangy flavor. Trimming the edges of the rolled biscuits gives them a higher rise and an even square shape, but you can bake with folded edges for a rustic look.