There’s a reason in Europe they eat bread with every meal. Whether it’s a buttered roll, a biscuit with jam, or a flavorful quick bread you’d eat plain, the possibilities are endless. Your can even turn your leftover rye fall bread into porridge the next morning. With recipes like danish seeded pastry twists, lasagna bread and chocolate raspberry babka, our best bread, rolls, and biscuits will have you covered no matter the season or the time of day.
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An ethereally fluffy, generously buttery, and delightfully squishable loaf.
Crazy Bread
Add a little kick to this homemade version of Little Caesar’s “Crazy Bread” by sprinkling on a little chile flake before dunking in hot marinara.
Egyptian Flatbread (Aish Baladi)
Similar to pita, but made with whole wheat flour, this Egyptian flatbread is traditionally baked in scorching-hot ovens in Cairo’s bustling markets. Home cooks can achieve similar results with a baking stone and an oven cranked to high.
Challah
Sweet, braided challah, traditionally eaten on Sabbath and holidays in Jewish households, is perfect for the dinner table—and leftovers make great french toast.
Seeded Rye Loaf
Dark and deeply flavored from a rye sourdough starter that’s made 10 days in advance, the earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough.
In this recipe from Daniel Leader of Bread Alone, an airy loaf with a nice crust is produced similar to a ciabatta. It’s made with a lightly fermented traditional Italian starter, called a biga, that’s started nine hours before baking.
Roti with Black Truffle-Sunchoke Ranch
This recipe comes from The Progress, Stuart Brioza and Nicole Krasinski’s San Francisco restaurant where family style is the only style, and every dish comes out with the same number of portions as diners in your group. It’s a brilliant concept, and so are these roti: flaky and charred, all the best qualities of pizza dough without the heft. The Progress serves them with a tangy buttermilk ranch infused with grated truffle and sunchoke oil, but even if you can’t spring for truffles, you should still make them.
Popovers
No matter how tempting the aroma coming from your kitchen, don’t open the oven to check popovers until about 5 minutes before they’re finished baking, or they will deflate.
Quinoa-Whole Wheat Bread with Raisins
Flax seeds and red quinoa add texture and a nutty flavor, while honey and raisins add sweetness, to this hearty bread from master baker Eric Kayser.
Using instant yeast and a bread cloche helps simplify this rustic bread recipe from baker Priscilla Martel. If you don’t have a bread cloche, bake this bread on a pizza stone.
Roasted Garlic Focaccia
When garlic cloves are chopped, the sulfur compounds and an enzyme called allinase, usually held separate within the clove, come into contact with one another. The collision generates the compound allicin, which gives garlic its pungency, and pyruvic acid, which is responsible for its spicy heat. But left intact, so that its volatile compounds don’t interact, garlic offers an entirely different character; roasting the cloves whole draws out their sweetness, yielding the sumptuous confit that adorns this pretty focaccia. Cook the focaccia on a pizza stone, which will give the bottom crust a delicious crunch.
Indian Layered Flatbread (Paratha)
The foundation for this common Indian flatbread is the same dough that is used for chapati—atta, or durum wheat flour, mixed with water. The key difference, which creates the paratha’s signature layers, is rolling and folding the dough in a triangle. The chewy flatbread is then dry-cooked in a skillet until puffy and golden.
Seeded Buttermilk Bread (Filmjölkslimpa)
This rustic whole wheat brown bread is sweetened with molasses and loaded with almonds and diverse seeds. Dense and nutty, it’s delicious smeared with sweet butter or as the basis for an open-face sandwich topped with sharp cheese, cucumber, and a juicy slice of tomato.
Mango Bread with Walnuts
The tropical flavors of mango and coconut enliven classic fall spices and chopped walnuts, lending complex flavor to an otherwise simple recipe.
