Fall is a time for carbs and comfort foods, so what better way to combine than two than in a loaf of bread? If you’re preparing a fall breakfast, our cream cheese cinnamon rolls or flaky buttermilk biscuits will surely be a hit. Or maybe you’re looking for something like our cranberry farro quick bread, which you can slice up at munch on at any time of day (although we believe cinnamon rolls and biscuits are fully appropriate for any meal). Whether you’re looking for a side to accompany a simple fall dinner or your next morning pastry, our best fall bread recipes have you covered.
Spreading cream cheese into the layers of dough enhances the richness and moistness of these rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. Get the recipe for Cream Cheese Cinnamon Rolls »
Fika means “to drink coffee” in Swedish. But it’s more than just that. It’s a moment to take a break, chat with friends, and enjoy a pastry—a tradition worth emulating. And one that’s charmingly detailed in Anna Brones and Johanna Kindvall’s upcoming book Fika: The Art of the Swedish Coffee Break (Ten Speed Press, April 2015). Get a fikasugen (a fika craving) for proper Swedish coffee snacks like this cinnamon-cardamom bread. The yeasty cardamom-spiced dough is cut into a decorative pattern before baking. Get the recipe for Swedish Cinnamon-and-Cardamom Bread »
This decadent pull-apart monkey bread loaf is composed of bite-sized yeasted rolls that get covered with a sticky-sweet brown sugar glaze and then baked together in a bundt pan. Get the recipe for Monkey Bread »
Corn is prevalent in Gascony, France, where it’s used to feed the region’s famous foie gras ducks. It’s also the star of this pain de méture, a Gascon cornbread made with sourdough and baked in a cast iron pan. This cabbage-leaf-lined version from New York-based baker Kamel Saci was tested by Saveur contributor Kate Hill, a cook and cooking instructor in the region, who loves the crispy bits of cabbage that sear around the bread’s edges. Saci’s recipe uses a mix of sourdough starter for leavening and acidity and leftover fermented bread dough (pâte fermentée) for added depth of flavor. “I make a basic bread dough with my own sourdough starter, using starter, flour, and water,” Hill says, “My starter was well developed, but I also add a small amount of dried yeast as it’s important to have a vigorous dough to support the cornmeal mix.” For hurried home bakers who might not have several stages of preferments at the ready, Saci suggests substituting a good pre-made dough purchased from your local bread bakery or pizzeria. In France, Hill enjoys her pain de méture with soup, such as a garbure, and also with some Mont D’or cheese. Get the recipe for Gascon Sourdough Cornbread (Pain de Méture) »
From Olia Hercules’ book Kaukasis: I grew up with Ossetian pies. Our friend Svetlana is married to an Ossetian and she was taught how to make them by her husband’s mother in the mountains, then brought them to Ukraine and wowed us. A pile of them, some with meat, some with cheese, were exotic and familiar at the same time. In Ossetia they are traditionally served three at a time, sometimes round, sometimes triangular, each with a different filling and meant to represent fire, water, and earth—most definitely an ancient tradition, originating in paganism. Pagan pies, connecting us with the elements and the universe—I’m in. Get the recipe for Ossetian Beet Top and Cheese Pies »
Pan de aceite, sometimes called torta de aranda, is no more difficult to make than focaccia—in fact, this is basically focaccia’s long-lost Spanish cousin. The trick with this bread comes from laying the dough on a sheet pan coated in good quality extra virgin olive oil, then dousing the bread with more oil right before it goes into the oven. At high temperatures, the dough basically begins to fry, creating a crunchy, golden bottom crust and steamy, pillow-soft bread. This bread is best served hot, with a side of a whipped cheese to slather on it. Ricotta works well, but if you can get your hands on some Miticrema, a spreadable sheeps’ milk cheese from Murcia, that’s the money move. Get the recipe for Spanish Olive Oil Bread (Pan de Aceite) »
