Breakfast Bread

There are two camps in the breakfast bread world. On one side, you have options that serve as vehicles for toppings, like bagels, English muffins, toast and croissants. These unadorned choices can be piled high with everything from lox to peanut butter. The other half seeks to satisfy eaters with a constant sweet tooth. Choices like banana bread, cinnamon rolls, muffins and sticky buns ensure that sugar is available first thing in the morning. F&W's guide has all your breakfast options covered, no matter what your tastes are.

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No-Knead Pizza Dough

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.
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Coco Bread Is the Taste of Freedom

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


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.
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Can't Find Flour at the Store? Buy Some from These Smaller Mills

You can score great, freshly milled flour and support small businesses at the same time.