Easy Breakfast Bread Recipes & Ideas

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How One Sourdough Starter Traveled Across Brooklyn—and Beyond

Tracing the journeys of tiny tubs of flour, water, and hope.

A simple one-bowl dough and an extended rise time makes this no-knead pizza crust exceptionally flavorful, with a tender yet chewy bite. Go for the classic Margherita topping of mozzarella, tomato sauce, and torn basil, or try it topped with salami and spring onions. A pizza stone is especially handy for creating a crisp crust, but baking the pizza on an inverted rimmed baking sheet also works well.

Coco Bread Is the Taste of Freedom

This tender, coconut-scented Jamaican bread brings solace and liberation even when home feels very far away.

Jamaican Coco Bread

Some of the bright and complex flavors beloved throughout the Caribbean islands take a backseat to this Jamaican coco bread that boasts a delicately sweet taste as well as an ethereally moist crumb. This recipe uses coconut oil in lieu of the more traditional butter, a substitution that amps up the favor of the namesake ingredient: coconut.

Bryan Ford Is Leading a Sourdough Revolution

The author of New World Sourdough wants Americans to re-evaluate their definition of artisan bread to be more inclusive.

All-Purpose Pie Dough

Many recipes call for a food processor for making pie dough, but this recipe comes together using a stand mixer and the paddle attachment, which ribbons sheets of butter throughout dough. Be sure to cut the butter into 1/4-inch pieces to help it incorporate into the flour easily. When preparing this dough for the Ratatouille Slab Pie, work in two batches for best results; instead of shaping the dough into disks, shape into 2 (5-inch) squares.

Kubaneh

Baked overnight, this traditional Yemenite Sabbath bread transforms in the oven. White bread dough, coiled in a round, caramelizes during a long, low bake and stays moist thanks to a special thin metal baking tin with a tight-fitting lid referred to as a jachnun or kubaneh pan. The result is a complexly sweet bread with a light brown interior and tender, golden brown crust. A stock pot or large saucepan may also be used in place of a jachnun pan; see Note for more information.