Whether you prefer classic honey-butter biscuits, cheese and herb-flavored monkey bread, or a fruity strawberry loaf, this collection of sweet and savory breads are great additions to a brunch spread.
When making these buttery little biscuits, opt for a true American cheese—fourth-generation Wisconsin cheesemaker Sid Cook, of Carr Valley Cheese, advised us to use a three-year-old extra-sharp cheddar. Get the recipe for American Cheddar Cheese Biscuits »
This yeasty pull-apart bread is made of bite-size rolls covered with a sticky-sweet brown sugar glaze and packed together in a bundt pan—about as much fun to make as it is to eat. Get the recipe for Monkey Bread »
As a kid, I wasn’t really into cooking or baking, preferring instead to be outside playing soccer. The one thing that I did enjoy helping my mom make, however, was her strawberry bread: packed with fresh strawberries, I loved to eat it hot out of the oven slathered in butter. It’s so fast and easy, I make it all the time now, with whatever fresh or frozen fruits I have lying around. —Farideh Sadeghin, test kitchen directorGet the recipe for Strawberry Loaf Bread »
Bananas and pecans come together in an exceptionally moist quick-bread from food editor Ben Mim’s mom—it’s irresistible at any time of day. Get the recipe for Mom’s Banana Bread »
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they’re perfect for any occasion. This recipe first appeared in our October 2011 issue along with Katie Robbins’s story Season of Rejoicing.Get the recipe Challot (Challah Knots) »
