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This dinner-roll recipe comes from one of my mom’s friends, and it’s so easy and delicious. It calls for an absolutely huge amount of yeast, which is why the rolls rise so quickly. One evening, I hosted a fun social evening for the women in our church, and I did a demonstration of these rolls. The theme of the evening was “We Knead You,” and it was such a special night of female friendship and getting to know each other. I had been really concerned that, given our limited tim

Cancel your current dinner plans and make this bread instead! It’s that good. Usually, when people think of a dessert bread, they think of a quick bread, something cake-like in texture and sweetness. This bread is a true, crusty boule, and its sweetness is more subtle. The chewy crust and stretchy crumb are so undeniably bready, while the sweet chocolate and bright orange flavors land it solidly in the dessert section of the menu. Eat it fresh with lots of butter, slice it fo

Challah bread is commonly eaten on Shabbat (Sabbath) and other Jewish religious holidays, except for Passover. In Rabbinic tradition, challah refers to the portion of the bread dough that is set aside as a tithe. It’s pareve, or made without dairy or meat, and complies with Jewish dietary laws, which state that meat and milk cannot be served in the same meal. On high holidays, challah is made with special ingredients like apples, raisins, seeds, and nuts and may be shaped dif

This recipe is an easy way to make everyone happy! Because it yields three finished loaves, you can make small customizations and end up with three different loaves. Nuts, raisins, and chocolate chips all make yummy additions. Just sprinkle them on the flattened dough after you’ve added the cinnamon-sugar and roll it all into the swirl! Even better, you’ll have an extra loaf or two to take to your neighbors. Ingredients: 1 cup granulated sugar ½ cup packed light brown sugar

This was the second loaf I baked during my year of the 40 Loaves Project. I had recently bought a jar of ground cardamom and found myself huffing it on the regular. It smells sweet and citrusy and gingery and spicy, almost like someone figured out how to turn a lemon-lime soda into a powder. It’s exotic and sublime. As it baked on that chilly January evening, the house filled with the most beautiful smell. I braided it in a four-strand braid (which is extremely easy, you’ll s

This is a great recipe for when you need a bread that can really withstand some handling. Use it to mop up sauces or scoop up a stew, or fold it in half and make a chicken gyro sandwich. Its chewy texture makes you want more, even when you’re full. Make a big batch and freeze some of them for later dinners or for quick mini-pizzas after church. If you’re planning to freeze, skip the garlic butter and add it when you’re ready to use. Ingredients: I cup warm water 2 tablespoo

This fougasse is simple but artistic and is the perfect addition to a good old soup and salad meal. Nothing is as cozy as a large pot of soup, a big family-style salad, and a giant bread leaf, fresh out of the oven. Family members can cut or tear off pieces to their liking and soak up yummy sauces or broths. The shaping is easy and you can adjust the herbs to your own taste. Ingredients for the sponge: ½ cup warm water ¼ teaspoon active dry yeast 1 cup all-purpose flour Ing

The flavors in this bread are so deliciously fresh and aromatic, and the gorgeous twisted wreath is a total showstopper. It sits beautifully on a bounteous charcuterie board and pairs deliciously with fresh mozzarella or burrata. Ingredients: 1 ¼ cups warm water 2 ¼ teaspoons active dry yeast 1 teaspoon granulated sugar 3 ½ cups all purpose flour 1 teaspoon sea salt Pesto: 2 cups packed fresh basil 2 cloves garlic ½ cup parmesan, grated ¼ cup pine nuts or walnuts 3-4 table

If I had to live on one kind of bread for the rest of my life, it would be focaccia. It’s perfectly chewy and tender with crunchy, oven-fried edges and all manner of toppings. I’ve given various focaccias to friends who just gave birth, just finished chemo, or just needed a carby pick-me-up. Dimpling the dough is wonderfully therapeutic, and it’s a fun sensory activity for the little ones in your home because it’s impossible to mess up. If the dough tears a little, no one wil

This was actually the very first loaf I baked for my 40 Loaves Project. I made so many mistakes! I doubled the batch and then undercooked it (rookie error!). Luckily, bad loaves teach us a lot more than good ones. If I had quit after the failed first try, I would have learned next to nothing. The good thing is everyone likes bread, even if it turns out a little weird or ugly. We trimmed the underdone parts and enjoyed the rest with delicious dipping oils and vinegars, and the

Black and White Sesame Sisters These loaves were a fun invention during my sourdough days. I was teaching sourdough workshops on weekends, and a class favorite was always the black boule. I’ve adapted the recipe for commercial-yeast bakers. The recipe is for one single overnight loaf, so if you want to make both sisters at once, make them separately in two bowls the night before. The beautiful color of the black loaf is achieved by adding activated charcoal to the dough. The

Irish soda bread is so easy and delicious! It saves the day if you’ve got unexpected company or forgot you were supposed to bring something to the church potluck. Throwing together a couple loaves of bread in an hour can make your food go a lot further, and homemade bread always impresses, even if it’s super simple. Traditional Irish soda bread calls for caraway seeds and dried currants, but this recipe is totally customizable. I’ve added some variation suggestions below. T

These biscuits had a place at every Christmas, Thanksgiving, and Easter dinner growing up. My mom’s Granny Wester made these, and my Nana Louise “Wheeze” continued the tradition. She made them with the same old, round cookie cutter that she probably used in the seventies (or even earlier!). I remember being a child standing on a chair at the counter, helping her transfer the little patties onto a baking sheet right before dinner was served. When my oldest son Henry was a todd

Baguettes are so wonderful—with their soft, doughy center and super crunchy, chewy crust. They’re really versatile, so you can get creative and use them for any meal or snack. For this recipe, I’ve included a few variations for scoring that really add to the simple beauty of the bread. This is one of only a few times ever that I’ll heartily encourage you to eat these loaves while they’re warm! They’re just not the same once they’ve cooled. Enjoy with butter and jam, pâte and

What’s more homey, more comforting, more reminiscent of childhood than a freshly baked loaf of sandwich bread? Does anything smell more divine? This recipe makes two beautiful loaves. Now, I know I’ve painted myself as somewhat of a fiend when it comes to cutting into warm bread, practicing the old “do as I say, not as I do” theology. I’ve been caught in the act many times, enjoying a hot, buttery slice over the kitchen sink. But really, this time, you should listen to me.

This recipe requires a “sponge” to be made ahead of the dough. It’s a pre-ferment step that helps the taste, texture, and chemistry of the bread. While it does add to the total time of the recipe, it’s the key to the delicious flavor, chewy crumb, and crunchy crust of the ciabatta. I recommend some planning ahead with this recipe—there’s a fair amount of waiting, though absolutely minimal technique or physical involvement. As the bread cools, the crust will soften, and the l

This bread was the first glimpse I had of long-baking. Slow-rise bread, similar to sourdough, lends a chewier texture and a tangy flavor. The first time I baked this, I had a piece right out of the oven (an actual sin in bread-baking) with butter, and it was so good. This bread requires some planning ahead. I like to mix it in the evening after dinner, let it ferment all night, and then bake it anytime the next day when I’ve got a free hour. You’ll notice the recipe only cal

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