Bread Recipes, Best, Easy & Quick Bread, Rolls & Buns

Home
Bread + Dough
Bread Recipes

Most Recent

How to Freeze Bread So It Lasts for Months

Plus, how to thaw it for best results.

These flatbreads made with hearty, versatile millet flour are equal parts crispy and chewy, with whole cumin seeds, fresh herbs, and aromatics cooked right into the dough. The center holes allow steam to escape, resulting in a crispier roti. While they’re perfect for sopping up dal, these roti make a filling snack or lunch topped with creamy yogurt swirled with spicy tomato achaar or Indian pickle.

Guyanese Gojas (Fried Coconut Turnovers)

Fried sweets prepared and shared with loved ones are a mainstay of Phagwah, or Holi, a holiday celebrated by many in the South Asian diaspora each spring. Alica Ramkirpal-Senhouse, founder of the blog Alica’s Pepperpot, learned to make these Indo-Caribbean coconut-stuffed fried handpies from her grandmother, Shelia. Freshly grated nutmeg and ginger are essential ingredients for the warmly spiced coconut filling. Serve them piping hot, soon after frying, for the best texture.

How to Store Donuts So They're Not Stale the Next Day

There's nothing sadder than a stale donut.

Our 16 Best Muffin Recipes

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.

More Bread + Dough

Brown-Butter Banana Bread

Brown butter adds a deep, caramel-like note of nutty richness to this decadent make-ahead banana bread. To hit the proper note, 2020 F&W Best New Chef Lena Sareini insists on waiting until your bananas are extremely ripe—very speckled and mushy. “Be patient,” she says. “That’s the only way the banana flavor is going to show through.” For an easy next-level topping, make this Banana-Caramel Sauce.

Buttermilk Crumpets

Crisp on the outside with an airy, spongy center, crumpets are lovely hot out of the pan but also reheat beautifully in the toaster. Buttermilk helps to keep them tender and light, while spelt flour lends a nutty flavor.

Jalebi

Pecan-Plantain Sticky Buns

My Beautiful Black Family's Life in Crumbs

Masa Preparada for Tamales

Homemade Fresh Masa

To make fresh homemade masa for tortillas or tamales, you must first prepare nixtamal—dried corn soaked in an alkaline solution. Though this process of nixtamalization may sound intimidating, it’s quite simple and requires only two key ingredients: dried dent corn and pickling lime, or cal, both of which are available at Latin markets and online. First-time masa makers should look for yellow dent corn, which has a high content of soft starch that will produce soft, pliable dough that is easy to work. (We like the Great River Organic Milling brand, available at amazon.com). Cal breaks down the outer hull of the corn and softens the starch within, making it more nutritious and easier to grind and form into a dough. While the corn needs to soak in the lime solution overnight, the resulting sweet corn flavor and texture are well worth the extra time. Event producer Paola Briseño González uses a metal Estrella molino, or mill, to grind the corn; she’s also developed a genius food processor technique that yields excellent results. If using a processor, be sure to let the corn cook and soak a bit longer to ensure that it grinds evenly.