Best Homemade Bread Recipes

Kid-friendly bread recipe mixed entirely in a zip-top bag. No mixer, no mess. Perfect for classrooms, scout troops, and first-time bakers ages 8-13.

Bake soft apple-cinnamon Monster Apple Oat Bars with kids. Easy Halloween snack recipe with kid jobs, adult safety notes, kitchen math and science, and edible decorations.

A kid-friendly personal pan pizza recipe designed for classrooms, scouts, and families. No mixer, no scale. Just cups, spoons, and hands.

Kid-friendly soft pretzel recipe with a baking soda bath science lesson. No mixer needed. Perfect for classrooms, scout troops, and family baking.

Kid-friendly sourdough discard pancakes that are fluffy, tangy, and ready in 30 minutes. Perfect for weekend breakfast with the family.

Make easy Spiderweb Brownies with kids. This fudgy Halloween brownie recipe includes kid jobs, adult safety steps, kitchen science, and simple spiderweb decorating.

Soft breadsticks wrapped in ragged dough bandages with googly olive eyes, served with a marinara 'blood' dip. One easy dough, two spooky builds, and a kitchen full of kids who think they're just playing.

Golden, dimpled focaccia with a spider web spun from black olives and roasted red pepper, and one fat olive spider in the corner. Community focaccia artist Donna May's Halloween take on the decorated focaccia we bake all summer.

Soft pretzel dough shaped into broomsticks with fringed bristles, dipped in a proper baking soda bath, and baked deep golden. A community favorite from Donna May, rebuilt on our classic pretzel formula so it tastes like a pretzel, not just a shaped breadstick.

Classic country sourdough using a levain at 20% of total flour. The result is open crumb, crackling crust, pleasant tang, and complex flavor that only wild fermentation provides.

Make this cranberry walnut bread for the holidays. Choose between tangy sourdough or quick yeasted version. Perfect for Thanksgiving and Christmas.

Toasted sesame seeds, poppy seeds, and everything bagel seasoning are folded into the dough and pressed onto the crust for flavor in every bite. Uses your active starter directly—no levain build required. Cold retard overnight for convenience and deeper complexity.

This is the recipe I wish someone had handed me when I was starting out. It's forgiving, it works, and it'll give you a beautiful loaf without requiring you to master a dozen techniques at once. We're keeping things simple here because your first win matters more than perfection.

A forgiving sourdough loaf built on fermentolyse, coil folds, and a cold proof. Great results without mastering a dozen techniques at once.

Chewy, flavorful sourdough hoagie rolls shaped and scored like baguettes. A cold overnight bulk makes next-morning shaping easy and the flavor complex.

This jalapeño cheddar sourdough combines the complex tang of naturally leavened bread with the irresistible combination of sharp cheddar and pickled jalapeños. The long fermentation develops deep flavor while the cheese creates pockets of gooey goodness throughout. Perfect for sandwiches, toast, or eating warm straight from the oven.

Naturally leavened marble rye with a light and dark sourdough built from the same base. Two-day process with cold proof overnight for deeper flavor.

Sourdough marbled bread using an enriched base dough at 17% inoculation. Same lamination technique as the yeasted version with a richer, more complex flavor.

Overnight sourdough English muffins with deep flavor, signature nooks and crannies, and a schedule that fits real life. Mix at night, cook in the morning.

Naturally purple sourdough made with purple sweet potato puree or powder. Soft, moist crumb with a nutty sweetness and stunning color throughout.

Authentic French sourdough baguettes with a crisp, shattering crust and open, chewy crumb. Perfect for sandwiches or with butter.

Crusty, tangy sourdough bread bowls that can handle the heartiest chowders and thickest bisques. The exterior develops a gorgeous golden crust while the…

Sourdough breadsticks with overnight cold retard and herb garlic butter Parmesan finish.

This naturally leavened babka combines the subtle tang of sourdough with swirls of dark chocolate. Uses your active sourdough starter directly with no levain build required. Overnight cold retard for convenience and deeper flavor complexity.

Everything you love about Neapolitan pizza, powered by your sourdough starter. The 72-hour cold ferment develops incredible flavor and makes the dough easier to digest.

These authentic New York style bagels deliver that unmistakable chew, shiny crust, and deep malt flavor, all powered by your sourdough starter instead of commercial yeast. The overnight cold retard develops incredible flavor while fitting into a real schedule. Once you make these at home, you'll never look at store-bought bagels the same way.

Once you taste sourdough pizza, there's no going back. The slow overnight fermentation develops flavors that commercial yeast can't touch, while the natural…

These sourdough soft pretzels use active sourdough starter as the sole leavening. No commercial yeast. The overnight rise develops a complex, tangy flavor that regular pretzels can't touch, while the baking soda bath still gives you that chewy, dark, glossy crust.

Step-by-step 7-day guide to creating a sourdough starter from scratch. No special equipment, no purchased cultures. Just flour, water, and patience.

Naturally leavened pillowy loaf using the Japanese tangzhong technique—perfect for sandwiches, toast, or eating warm with jam.

Thick, fudgy brownies with a shiny crackled top. Sourdough discard replaces most of the flour for a soft, subtly tangy crumb.

This banana bread uses sourdough discard to create a crumb so moist it stays soft for days. The fermented flour tenderizes the batter and adds subtle complexity.

If you're throwing away your sourdough-discard, stop right now. These crackers are the easiest, most delicious way to use it. Just four ingredients,…

Stovetop naan using sourdough discard and Greek yogurt for soft, pillowy flatbread with just a hint of tang. No oven needed.

These pancakes are the reason I never throw away sourdough-discard anymore. The fermented flour adds a subtle tang that makes them taste like something from a fancy brunch spot. They're impossibly fluffy thanks to the combination of baking-powder and baking soda reacting with the acidic starter. Mix the batter in one bowl, cook low and slow, and watch your family fight over the last one.

Simple, buttery thumbprint cookies that put your sourdough discard to work. The tang from the starter balances the sweetness of the jelly filling.

Crispy on the outside and pillowy soft in the middle, with a subtle tang from sourdough discard. They freeze beautifully for weekday mornings.

These overnight sourdough pumpkin waffles are crispy on the outside, tender on the inside, and packed with warm autumn spices. The long fermentation breaks down the flour for easier digestion while developing complex, slightly tangy flavor that pairs beautifully with the pumpkin and maple.

Sourdough cornbread with browned butter in a cast iron skillet. Optional overnight ferment for deeper flavor and a more tender crumb.

Soft fresh-milled einkorn and spelt cinnamon rolls with a cardamom swirl and maple cream cheese frosting. Tangzhong keeps them tender. Overnight option.

Fresh-milled spelt and khorasan monkey bread with maple cinnamon coating and a salted caramel base. Soft, sticky, and made for sharing.

Fresh-milled soft white wheat gives this brown butter pistachio banana bread a tender whole-grain crumb without losing the richness of classic banana bread.

Fresh-milled einkorn sourdough with optional spelt blend. Built for whole grain einkorn from local farmers and fresh-milled flour, with traditional dough conditioners for structure and shelf life.

Fresh-milled einkorn and spelt pumpkin muffins with a cream cheese center and toasted pepita top. Tender, spiced, and ready in about 90 minutes.

A yeasted einkorn bread for bakers who want ancient grain flavor without the sourdough commitment. Built for whole fresh-milled einkorn with optional spelt blend and traditional dough conditioners.

A 100% whole hard red wheat country loaf built for fresh-milled flour. Hard red is the strongest of the bread wheats and the grain most people buy first, which makes it the right place to learn what fresh flour actually does differently.

A soft, enriched sandwich loaf at 100% fresh-milled hard white wheat. Hard white has nearly the protein of hard red with none of the bitterness, which makes it the grain to reach for when the people at your table say they do not like whole wheat bread.

A cold-fermented pizza dough at 70% fresh-milled khorasan. Khorasan, sold elsewhere as Kamut, mills to a deep golden flour with a buttery sweetness and develops beautiful gluten when handled right. This is the recipe that shows people ancient grains are not only for rustic loaves.

Soft, golden sandwich bread made with fresh-milled khorasan and spelt. A 100% whole grain loaf with honey and butter that slices clean and toasts well.

A big fresh-milled sourdough miche with a stiff overnight levain, wheat and rye, and a deep golden crust. Weigh it, fold it, bake it in a Dutch oven.

A 40% fresh-milled rye deli loaf with caraway and molasses. Forty percent is the number where rye tastes unmistakably like rye and still holds a structure you can slice thin. Full rye is a different discipline entirely, and this is the loaf that gets you there.

Two soft, honey-sweet sandwich loaves made with 100% fresh-milled flour. Milk, butter, and a rest before kneading give you a tender whole grain crumb.

Cast iron skillet cornbread from corn and soft white wheat you mill yourself. Whole-germ meal, a 30-minute buttermilk soak, and a crust that sizzles.

Tall, tender buttermilk biscuits at 100% fresh-milled soft white wheat. Soft white is the low-protein pastry grain, which makes it wrong for bread and exactly right here. If you have a bag of it sitting unopened because your loaves came out flat, this is what it was for.

Fresh-milled khorasan and emmer cinnamon swirl bread with a paste filling that stays bonded. A golden loaf made for French toast, or toast and butter.

A savory emmer pilaf cooked as whole berries, no milling required. Emmer, sold widely as farro, keeps a firm chew that rice and barley cannot match. This is the recipe for the week you do not feel like baking, and the one that doubles what a bag of ancient grain is worth.

A wholemeal spelt sandwich bread for bakers whose spelt loaves keep going flat, dense, or gummy. The base formula is 70% whole spelt with 30% bread flour, and a 100% spelt adaptation is included. Works with bagged wholemeal spelt or fresh-milled spelt berries.

Flaky, golden blueberry hand pies with homemade laminated dough and jammy filling. Layers of buttery pastry that store-bought can't match.

Rich, golden-brown and decadently buttery with a hint of sweetness. Perfect for burgers, sandwiches, or sliders. These brioche buns elevate any sandwich…

This isn't your average brioche. By combining traditional French technique with the Japanese tangzhong method, you get all the rich, buttery flavor of…

These are the doughnuts that make you close your eyes and remember Friday nights after school, the kitchen like a sauna, burning your lips because you couldn't wait for them to cool. Overnight cold fermentation develops deep flavor and makes the dough easy to handle.

Most Danish recipes skip the real lamination work. This one doesn't. You'll build a proper butter block, execute a book fold and letter fold, and…

These aren't your average cinnamon rolls. Using the tangzhong method (a Japanese technique that creates incredibly soft, long-lasting bread), these beauties stay tender for days. The overnight cold-proof develops deep flavor while making your morning routine easier. When Ryan called asking for cinnamon rolls for his track teammates, I knew these had to be perfect. By the end of the day, half the track and field team was in his dorm and all those rolls were gone.

These blueberry cinnamon rolls are built for balance. Soft, enriched dough. Real fruit flavor from preserves and fresh berries. Toasted walnuts for depth.…

Rich, buttery babka swirled with dark chocolate and a hint of cinnamon. This makes the perfect holiday gift bread, whether you bake it as two full…

A pillowy-soft, slightly sweet Japanese milk bread using the tangzhong method. Perfect for toast, sandwiches, or eating straight from the bag.

This recipe solves the most frustrating problem home bakers face with cinnamon swirl bread: the dreaded gap between the swirl and the dough. Through careful testing and understanding the science behind why separation happens, I've built in every technique that actually works. You'll get a soft, pillowy loaf with a tight, beautiful spiral that won't unravel when you slice it or drop filling into the bottom of your pan.

Glossy, honey-sweet challah you can bake in one afternoon—or slow-ferment overnight with sourdough. Enriched dough with honey and eggs, shaped into a beautiful braided circle.

A soft, pillowy milk bread with a stunning pink-and-white swirl pattern, made with natural roasted beetroot for color and the tangzhong method for that stay-soft texture.

A 60% whole wheat sandwich loaf built with a tangzhong for maximum softness and shelf life. Rich with honey and whole milk. Stays tender for days.

True Neapolitan pizza is beautifully simple: flour, water, salt, yeast. This 48-hour cold ferment develops deep flavor and signature leopard-spotted char.

Golden, buttery breadsticks with a soft, tender crumb, perfect for dunking, sharing, and savoring straight from the oven.

Soft, golden pretzels with a perfectly chewy crust and pillowy interior, baked fresh and brushed with butter.

Soft, aromatic focaccia that makes you look like a seasoned baker on a busy weeknight. Simple steps, no special tools, huge payoff.

Most pita recipes fail because they don't explain why pitas puff. The pocket forms when moisture in the dough turns to steam in a blazing hot oven. That steam rapidly expands, pushing the top and bottom layers apart. For this to work, you need three things: enough moisture in the dough, intense heat, and even thickness.

Authentic Ligurian-style focaccia features a signature brine technique that creates an impossibly crispy crust while keeping the interior light and airy. This recipe offers both yeasted (same-day) and sourdough (24-hour) versions, so you can choose your adventure.

Soft, chewy naan with gorgeous charred bubbles, made on a cast iron skillet. Available in yeasted and sourdough versions with garlic butter finish.

This is the pizza dough that New York built. Thin enough to fold, sturdy enough to hold, with a crispy bottom and just enough chew to know it's handmade. The cold-ferment is optional but recommended because it develops incredible flavor while making the dough easier to stretch. You can make same-day pizza in about 3 hours, or plan ahead for 24-72 hour fermented dough that rivals your favorite pizzeria. Either way, you're never ordering delivery again.

Soft, blistered naan made with self-rising flour and Greek yogurt. No yeast, no starter. Ready in 30 minutes with ingredients you already have.

A crusty, golden loaf with a soft, slightly open crumb and the kind of balanced wheat flavor that makes you want to eat half of it before it cools. This…

These are the bagels you've been dreaming about: shiny crust, dense chewy interior, and that unmistakable malt sweetness. This yeasted version comes together faster than sourdough while still delivering authentic New York flavor through an overnight cold retard. Perfect for weekend baking or meal prep.

Master the art of French baguettes with this classic poolish recipe. 75% hydration dough creates thin, shattering crust and open, irregular crumb with mild sweetness.

Real Danish rye bread without the sourdough fuss. This dense, seeded loaf uses instant-yeast and a long, slow rise to develop serious flavor. Perfect…

A genuine no-knead loaf that goes from mixing bowl to table in about 2 hours. Great crust, good crumb, and zero kneading required.

Two rye doughs laminated into the swirled loaf you know from the deli counter. Dark gets color from cocoa, molasses, and caraway. Ready in about 4 hours.

Most French bread recipes promise bakery results in 90 minutes. They lie. Not about the time, but about the flavor. Real French bread gets its character from fermentation, and fermentation takes time. This recipe bridges the gap between 'throw it together fast' and 'spend your whole weekend on baguettes.' You'll mix a simple poolish before bed, wake up to a bubbling preferment, and pull golden loaves from your oven by lunch.

When you don't have time for overnight ferments, this fast ciabatta delivers. Wet dough, paddle attachment, and aggressive yeast get you bakery-quality bread in under 2 hours. The secret? Trust the wet dough, use the paddle (not the dough hook), and let steam do the heavy lifting for that incredible crust.

Soft, tender sandwich bread with complex flavor from an overnight pre-ferment. Slices clean for sandwiches and toast. Freezes well.

Soft, tender sandwich bread using a 50% sponge method for an even crumb that slices beautifully — sandwiches, toast, or just butter.

Overnight poolish bánh mì rolls at 63% hydration with white rice flour for a shattering crust and cottony crumb. Six 144g rolls.

Pillowy tangzhong hot dog buns that stay soft for 3–4 days. An extra yolk and butter brush take them from good to unforgettable.

This is the white bread you grew up eating, except better. Soft, fluffy, and impossibly tender, this recipe makes two beautiful loaves that slice perfectly…

This updated recipe delivers two beautiful loaves with an 80% hydration dough that's handled like sourdough but uses commercial yeast. Cold retard builds flavor while the Dutch oven creates that bakery-quality crust. Perfect for beginners ready to level up.

This is the bread that started everything for me. I baked this loaf every week for farmers markets, sometimes plain, sometimes loaded with herbs, cheese, or olives. It's the recipe that taught me how one dough can become a dozen different loaves. If you're just getting started or you want a reliable base to build on, this is it.

Soft, chewy yeasted hoagie rolls shaped and scored like baguettes. Great flavor, real technique, and a skill-building shaping method you'll use forever.

A soft, enriched sandwich bread loaded with sharp cheddar and pickled jalapeños. Perfect for sandwiches, toast, and the best grilled cheese you'll ever make.

Pillowy garlic knots drenched in herb butter, quick enough for a weeknight, impressive enough for company.

Soft, fluffy dinner rolls topped with fresh rosemary and flaky Maldon salt. Foolproof, make-ahead friendly, and perfect for holiday gatherings.

This bread combines the irresistible aroma of roasted garlic, fresh rosemary, and aged Parmesan into a golden, crusty loaf. Available in both yeasted and…

White whole wheat flour comes from white wheat berries instead of red, giving you a milder, slightly sweeter flavor while keeping all the fiber and…

Soft, tender whole wheat sandwich bread with a tight, even crumb ideal for sandwiches. Choose standard or Tangzhong method for extended freshness.

Bakery-style blueberry scones with frozen grated butter, buttermilk, and a quick lamination for flaky layers and a tender, blueberry-loaded crumb.

Forget every dry, flavorless banana-bread you've ever had. This recipe uses brown sugar for a deeper caramel sweetness, sour cream for ridiculous moisture, and plenty of ripe bananas for honest-to-goodness banana flavor. It's the kind of bread that makes your whole house smell like comfort. No fancy equipment, no complicated steps. Just mix, pour, bake, and try not to eat half the loaf while it's still warm.

When my neighbor dropped off 300 grams of plump blueberries, I knew exactly what to make. This tender, moist quick bread delivers all the comfort of your favorite blueberry muffin with a subtle brightness from fresh orange zest and juice. Choose between a sparkling turbinado sugar topping or a buttery cinnamon streusel for a bakery-style finish. Perfect alongside morning coffee or as an afternoon snack.

A rustic Irish soda bread with a crackling crust and tender crumb. Ready in under an hour with pantry staples.

Sharp cheddar and fresh jalapeños in every bite with just enough honey to balance the heat. Cast iron cornbread that disappears first at the cookout.

This tender quick-bread hits all the right notes: bright lemon zest, juicy blueberries in every bite, and a moist crumb that stays fresh for days. Perfect for summer breakfast, afternoon tea, or whenever you need something sweet without the fuss. No yeast, no kneading, no waiting around. Mix, pour, bake, enjoy.

Soft mandarin orange muffins with craisins and walnuts, baked in tall tulip cups. These café-style muffins are perfect for holiday gift-giving.

Moist pumpkin spice quick bread with cinnamon, ginger, nutmeg, and clove. Oil instead of butter keeps every slice tender for days.

Golden and crunchy on the outside, tender and moist in the middle. Traditional Southern cornbread baked in a screaming hot cast iron skillet.

A stunning gluten-free artisan boule with a crackling crust and open crumb, baked in a Dutch oven. Beginner-friendly, no kneading required.

This focaccia defies everything you thought you knew about gluten-free bread. It's crispy on the outside, soft and airy on the inside, and loaded with…

A high-protein gluten-free loaf made with almond flour and cottage cheese. Sliceable, satisfying, and loaded with 12g protein per slice.

A tender, sliceable gluten-free sandwich bread using psyllium husk for structure. Better than store-bought, and you'll know exactly what's in it.

An open-crumb gluten-free sourdough boule with real tang and a crackling crust, baked in a Dutch oven using a rice flour starter.

This is the foundational yeast water bread recipe from The Yeast Water Method course. Simple ingredients, straightforward process, incredible results.

Soft, savory bread made with real pumpkin purée and rosemary, shaped with kitchen twine into pumpkin segments. A showstopper centerpiece for fall.

A soft milk bread rolled with filling, cut, stacked, and accordion-folded so every slice pulls apart in sheets. Pick your filling.

Tender apple cinnamon quick bread layered with spiced apples, crisp brown sugar streusel, and a light vanilla-cinnamon glaze.

Apple fritter focaccia with cinnamon apples, crisp olive-oil edges, pecans, and a brown-butter maple cider glaze.

Teff, sorghum, and millet come together in a Dutch oven boule that bakes like a real artisan loaf — crusty, chewy, and packed with whole grain flavor.

Baba Wielkanocna is the Polish Easter cake — a tall, egg-rich enriched bread baked in a Bundt pan and finished with a bright lemon glaze.

Bakery-style jumbo blueberry muffins with vanilla yogurt, tender crumb, and tall sugar-crusted tops.

Brown butter banana bread with rich caramel notes and a tender crumb. Bake it as a loaf, standard muffins, or bakery-style Texas muffins in about 80 minutes.

Easy no-yeast beer bread with honey and a buttery golden crust. Six ingredients, one bowl, ready in under an hour. No kneading, no rising, no waiting.

A showstopper pull-apart star bread with a natural pink beetroot dough and classic cinnamon sugar filling. Same technique as the savory star — just a whole new look.

Lightly sweet yeasted bread loaded with fresh blueberries and toasted walnuts. Perfect for toast, sandwiches, or straight off the cutting board.

Bremer Klaben, the North German Christmas bread: rum-soaked raisins, candied peel, and cardamom in a rich yeasted dough. No icing, no butter bath.

Soft tangzhong cinnamon rolls filled with roasted peaches, finished with brown butter streusel and a buttermilk glaze. Real fruit, no extract.

Artisan buckwheat sourdough blending 15% buckwheat with bread flour for a nutty, earthy loaf with stunning gray crumb. Dutch oven baked.

Tender whole-spelt pancakes with tangy buttermilk and a short batter rest that lets the whole grain hydrate before it hits the pan.

Deep, fudgy chocolate banana bread with cocoa, espresso, and chips. Tender crumb, brownie-like flavor, ready in about 80 minutes.

Strawberry cranberry jam with cinnamon, clove, and nutmeg. No boxed pectin. Water-bath can it for holiday gifts or keep a batch in the fridge.

Soft dough balls arranged as a Christmas tree, finished two ways: cinnamon-sugar with icing garland, or garlic herb with mozzarella centers and marinara.

A rich enriched dough filled with cinnamon sugar and butter. Mix Friday night, shape Saturday morning, bake cold for perfect layers every time.

The classic French croissant broken down into a realistic 3-day home-baker process. Corrected lamination guidance, proofing safeguards, and visual cues for honeycomb crumb and shattering layers.

A home baker's take on Colomba Pasquale — the Italian Easter dove bread. Orange-scented enriched dough with candied peel and a crunchy almond glaze.

Soft yeasted cranberry orange loaf with fresh berries, zest, and juice in the dough. Includes a full sourdough version and an optional orange glaze.

Whole emmer berries soaked, lightly cracked, and simmered in milk into a creamy porridge that still keeps the chew emmer is known for.

A buttery, flaky croissant loaf made with grated frozen butter instead of a butter block. Same-day yeasted version, no lamination expert required.

Wisconsin-style almond kringle with a simplified home lamination: butter block, 3 letter folds, overnight rest, almond paste filling, and almond icing.

A soft, sturdy white mini Pullman loaf built for Durban-style bunny chow, hot curry, freezing, thawing, and small-batch production.

Soft enriched Easter Bunny Bread shaped into a classic bunny face. Make one showpiece loaf or individual bunny rolls. Yeasted and sourdough versions included.

A soft enriched sandwich loaf with butter, egg, and milk, finished with three diagonal sesame stripes. Bakes top-off for a golden crown, scales for a Pullman.

Soft multigrain sandwich bread from a seven grain cereal soaker, honey, and milk. Two 9 by 5 loaves, beginner friendly, no separate grain shopping list.

A whole wheat and seeded upgrade to Henry's classic Foolproof Sourdough. Overnight fermentolyse, 79% hydration, flax and sesame seeds for flavor and crunch.

A beginner-friendly artisan loaf using instant yeast. Same coil fold structure, same cold proof, same baking method as the sourdough version — without the starter.

Same-day multigrain pan loaf built on a hot soaker of steel-cut oats, polenta, millet, and flax. One 9 by 5 loaf, no preferment needed.

Classic French baguette with crisp crust, open crumb, and overnight flavor development. A gold-standard artisan bread recipe for home bakers.

Fresh peach cobbler with a buttermilk biscuit topping. Weighed in grams, no peeling required, and a par-bake trick that keeps the filling from going soupy.

Buttery homemade garlic bread with fresh garlic, parsley, and Parmesan. Crispy outside, soft inside. Ready in 20 minutes. Freezer-friendly.

Soft, enriched sourdough knots brushed with toasted garlic butter, folded with sharp cheddar and fresh basil. Built on a fully sourdough levain at 17% inoculation. Same-day or overnight bake.

Henry's Paska — soft, buttery, lightly sweet Easter bread with citrus zest in every slice. Sourdough and yeasted versions both included.

Two-loaf country sourdough at 72% hydration with 90/10 bread and whole wheat, fermentolyse method, and an overnight cold retard for deep flavor.

A 20% whole wheat sourdough with ground flaxseed and black and white sesame seeds. More flavor, more nutrition, same process.

Gingerbread cutouts that hold every edge. A little dark rye for depth, no baking soda, and you roll before you chill.

A dark, wet gingerbread loaf built on bloomed spices, fresh and ground ginger, and hot coffee. Better on day two.

A pull-apart star bread with a spanakopita-inspired filling of wilted spinach, creamy feta, and stretchy mozzarella. Easier than it looks.

Toasted white and black sesame, ground flaxseed, and a slight hydration bump transform the Market Day White into something worth selling.

Whole wheat sandwich loaf with seven seeds, apple juice concentrate, and an overnight poolish. Inspired by the best seeded bread on the shelf.

Tall Texas banana nut muffins with ripe banana, butter, pecans or walnuts, and a crunchy turbinado top. Six jumbo bakery-style muffins.

Dark, spiced fruitcake with brandy-soaked dates, figs, and apricots, toasted nuts, and molasses. Start the soak in September, feed it until Christmas.

Soft enriched star bread with cardamom sugar between four rolled layers, cut and twisted into a sixteen-point star. Cranberry-orange variation included.

Moist, sweet cornbread with real corn in the batter and a honey butter finish. Cast iron crust, tender crumb, good enough to eat plain.

Pillowy spiced buns filled with currants and candied orange peel, topped with a traditional baked flour paste cross and finished with an apricot-orange glaze.

Classic chewy New York bagel dough folded with sharp cheddar and fresh jalapeño for a spicy, savory breakfast bagel.

Soft yeast rolls layered with jam, cut into ribbons, wrapped around a dowel, and baked glossy and golden.

Jamaican black cake for Christmas: fruit soaked for weeks in dark rum and red wine, blended, baked low with burnt sugar browning, then fed with more rum.

Norwegian julekake: a soft cardamom-scented round with raisins and candied citrus. Simple, warm, and best toasted with butter. Freshly ground cardamom matters.

"Henry, is king cake really bread?" I get this question every Carnival season. The answer is yes, absolutely. King cake is an enriched-dough, same…

Convert a 100% hydration sourdough starter into a stiff Italian lievito madre in 3-4 weeks. Full refresh schedule, bagnetto, and panettone readiness tests.

A soft enriched yeasted dough marbled with natural colorants. Learn the lamination technique once and you can make any color combination you want.

Brown butter blondies with a high brown sugar ratio for real chew. One base pan, three seasonal versions. Home scale from the market formula.