Sunset Centennial Sourdough
Make the West’s iconic bread from scratch using our easy, no-fail starter recipe.
Recipe: Sunset Centennial Sourdough
True Whole-Wheat Bread
A bread that’s 100 percent whole-grain can be dense and dry, but this one, by Lorrette Patzwald, who works with Ponsford’s Place in San Rafael, California, is a revelation–moist and springy, with amazing depth of flavor.
Recipe: True Whole-Wheat Bread
Leek and Walnut Bread
Leeks and crunchy walnuts flavor this hearty whole-wheat loaf.
Recipe: Leek and Walnut Bread
Beer Rye Bread
This recipe produces a mild-tasting loaf with a tender crumb.
Recipe: Beer Rye Bread
Brunch Flatbread with Eggs, Bacon, and Frisée
The dough for these flatbreads can be made the night before serving.
Recipe: Zaatar Flatbreads
When you don’t have time to bake your own bread, combine olive oil and zaatar, then use on store-bought lavash or pocket bread.
Injera (Ethiopian Flatbread)
In this version, buckwheat flour and club soda mimic the crumpetlike texture of real injera.
Recipe: Injera (Ethiopian Flatbread)
Chive and Thyme Pull-Apart Rolls
Show off your garden’s fresh herbs with these buttery, tender rolls.
Recipe: Chive and Thyme Pull-Apart Rolls
Overnight Soft Herb Rolls
These rolls are so good, we could eat a dozen–and they rise overnight, so there’s little to fuss with on the day you serve them.
Recipe: Overnight Soft Herb Rolls
Squash Pull-Apart Dinner Rolls
Soft, cheerfully orange, and slightly sweet, these rolls are perfect for the Thanksgiving table or a special autumn dinner.
Recipe: Squash Pull-Apart Dinner Rolls
Buttery Dinner Rolls
This dough is so easy to work with that we find ourselves making it over and over again, with slight variations.
Recipe: Buttery Dinner Rolls
Brown Cannon III
Cornmeal-Crusted Buttermilk Biscuits
These can be shaped ahead and baked at the last minute.
Roasted Chile Cornbread
Tex-Mex meets California in this cornbread with personality.
Recipes: Roasted Chile Cornbread
Buttermilk Skillet Cornbread
For this moist, fragrant cornbread, based on a recipe in her classic Vegetarian Cooking for Everyone (1997), author Deborah Madison searches farmers’ markets for interesting cornmeal, such as Floriani Red Flint (used here), Roy’s Calais, or blue corn. For a denser bread, you can use all cornmeal instead of mixing it with flour.
Recipe: Buttermilk Skillet Cornbread
Juicy sweet blueberries are tossed in the batter before baking, resulting in this unique cakelike cornbread.
Recipe: Blueberry Cornbread
Oatmeal-Currant Breakfast Bread
Serve this easy bread as an accompaniment to omelets. Make sure this bread is completely cool before you cut it, or it will crumble. It’s even better when made a day ahead.
Recipe: Oatmeal-Currant Breakfast Bread
Farmer John's Favorite Pumpkin Bread
Rich spice flavors shine in this tender, cakelike bread. You can store this bread airtight at room temperature up to three days or freeze up to three months.
Blueberry Banana Bread
A banana chip and cinnamon streusel make this loaf bread fancy.
Recipe: Blueberry Banana Bread
Classic Zucchini Bread
This recipe is neither oily nor dry, but perfectly moist.
Recipe: Classic Zucchini Bread
Pineapple Guava Quick Bread
Pineapple guava, also called feijoa, is a fruit that adds a sweet-tart-floral flavor to foods like this quick bread. The glaze adds a bit of sweetness to each slice, but it’s good without the glaze too.
Recipe: Pineapple Guava Quick Bread
Cranberry-Orange Bread with Grand Marnier Glaze
This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries and orange zest. It’s good for breakfast or as a gift.
Coconut-Milk Pudding Rolls
Try serving these tropical rolls with fruit salad for brunch.
Recipe: Coconut-Milk Pudding Rolls