Yeast breads

Loaves, rolls, flatbreads and enriched doughs made with commercial yeast.

• Adjarian Khachapuri (Georgian Cheese Boats)Boat-shaped Georgian bread filled with molten cheese, finished with an egg yolk and butter. Cheese blend swaps for sulguni and imeruli, shaping and bake timing.
• Anadama BreadNew England's cornmeal and molasses yeast loaf, made with a cooked cornmeal mush for a moist, golden crumb, a dark crust and a faint corny crunch.
• Bialys with Caramelized OnionChewy, unboiled bialys with a thin center well filled with soft onion and poppy seeds. Dough weights, how to form the well and how to get a blistered crust.
• Bolillos (Mexican Sandwich Rolls)Crusty, torpedo-shaped bolillos with a crackly shell and soft crumb for tortas and molletes. Shaping the pointed ends, steam and scoring explained.
• Braided ChallahA rich, glossy egg bread sweetened with honey and braided in six strands, with a three-strand option, double egg wash and cues for a deep golden crust.
• Bread Bowls for SoupSix crusty round rolls with thick walls, baked firm, hollowed out and toasted so they hold chowder or chili without leaking. Sizes, timing and fixes.
• Bread Machine Sandwich BreadA reliable 2-pound white sandwich loaf for the bread machine's basic cycle, with the right ingredient order, a mid-knead dough check and fixes for sunken tops.
• Brioche Burger BunsSoft, golden brioche-style burger buns with egg and butter, sturdy enough for a juicy burger. Eight buns with sesame tops and shaping instructions.
• Buttery Yeast Crescent RollsFrom-scratch crescent rolls with a soft, lightly sweet milk dough rolled up from buttered wedges. Gram weights, shaping and make-ahead options for holiday dinners.
• Cheddar Cheese BreadA tall yeast sandwich loaf with pockets of sharp cheddar rolled through it and a cheese crust on top. Weights, rolling method and how to tell it is fully baked.
• Cheesy Pull-Apart Garlic BreadA savory monkey bread: small balls of soft milk dough rolled in garlic-herb butter and layered with mozzarella and Parmesan in a Bundt pan, then turned out to share.
• Chocolate BabkaA tall, twisted chocolate babka loaf with dark swirls through buttery dough and a sticky syrup glaze. Includes the cut-and-twist method and overnight chill.
• Christmas Stollen with MarzipanA buttery German stollen packed with rum-soaked fruit and almonds around a marzipan core, brushed with melted butter and buried in powdered sugar.
• Ciabatta Bread with PoolishAiry Italian ciabatta from an overnight poolish and a wet 80% hydration dough. Two slipper loaves with an open crumb, plus steam and handling guidance.
• Cinnamon Raisin BreadA cinnamon-scented sandwich loaf with plumped raisins kneaded all the way through, built to slice thin and toast evenly without burnt fruit on the surface.
• Cinnamon Swirl BreadA soft milk-and-butter sandwich loaf rolled around a dry cinnamon-sugar filling, with the egg-wash trick that keeps the swirl from pulling away when sliced.
• Classic White Sandwich BreadA soft, everyday white loaf with a tall domed top, made with milk and water in a standard loaf pan. Simple timings, shaping steps and fixes for dense loaves.
• Conchas (Mexican Sweet Bread)Soft, egg-enriched pan dulce buns under a sweet shell-scored topping, with vanilla and chocolate versions, gram weights, rise times and topping fixes.
• Cottage LoafThe British two-tier cottage loaf: a small round of white dough set on a larger one and anchored with a deep finger press. Shaping, slashing and a firm dough.
• Crusty Italian BreadA sesame-crusted Italian loaf with a crackly shell and soft, tender crumb for the dinner table. Same-day method, steam setup and doneness temperature.
• Cuban BreadLong, lard-enriched Cuban loaves with a paper-thin crust and feathery crumb, made for pressed Cuban sandwiches. Includes the split-top string trick.
• Czech KolachesTexas-Czech kolaches: pillowy sweet yeast buns pressed with deep wells, filled with apricot or sweet cream cheese and finished with a buttery posypka crumb.
• Detroit-Style PizzaThick, airy pan pizza with a fried, crunchy bottom and a lacy edge of caramelized cheese. Made in a 25 x 35 cm pan with sauce stripes on top.
• Easy Soft French Bread LoafTwo soft, golden supermarket-style French bread loaves ready in about two hours. Quick rises, a glossy egg-white crust and slicing tips.
• English MuffinsGriddle-cooked English muffins with a cornmeal crust and a craggy, toast-ready interior. A soft yeast dough, low heat and a fork split are the whole trick.
• Fougasse with Olives and RosemaryTwo leaf-shaped Provençal flatbreads with open cuts, chopped olives and rosemary, baked hot for a crust-heavy bread that tears apart at the table.
• Garlic KnotsPizzeria garlic knots: chewy pizza dough tied into knots, baked hot and tossed while steaming in olive oil, fresh garlic, parsley and Parmesan.
• Garlic Naan in a Cast Iron SkilletSoft, blistered yeast naan made with yogurt and cooked in a covered cast iron skillet, then brushed with garlic butter and cilantro. No tandoor needed.
• Gluten-Free Sandwich BreadA sliceable, soft gluten-free yeast loaf bound with psyllium husk, so it bends without crumbling. Exact flour weights, internal temperature and cooling rules.
• Grissini BreadsticksPencil-thin Italian breadsticks made from a lean olive oil dough, cut and stretched by hand, then baked until they snap clean. Toppings and storage included.
• Hawaiian Sweet RollsPineapple-juice-sweetened pull-apart rolls with a fluffy crumb and glossy top, baked as 15 in a 9 x 13 pan. Like the store-bought kind, made at home.
• Homemade Hot Dog BunsSoft milk-dough hot dog buns shaped side-split or New England split-top style. Twelve buns, with shaping and baking cues for even, tender rolls.
• Honey Whole Wheat Sandwich BreadSoft whole wheat sandwich bread sweetened with honey and softened with a short rest, so the crumb stays tender. Made in a 9 x 5 loaf pan.
• Hot Cross BunsSoft spiced Easter buns with currants, candied peel and orange zest, piped with flour-paste crosses and glazed while hot. Twelve buns in a 9 x 13 pan.
• Italian Meat and Provolone StromboliPizza dough rolled around ham, salami, pepperoni and provolone, baked into a sliceable golden log. Rolling, sealing and doneness cues included.
• Jewish Deli Rye with CarawayA light, chewy caraway rye with a two-hour rye sponge, cornstarch-glazed crust and an oval free-form shape that slices for pastrami and Reubens.
• Kalamata Olive BreadA crusty, open-crumbed round loaf studded with kalamata olives, built with folds instead of kneading and baked in a Dutch oven. Weights, timing and salt advice.
• Lahmacun (Turkish Spiced Lamb Flatbread)Paper-thin Turkish flatbreads spread with raw spiced lamb, tomato and pepper, then baked fast and hot. Topping ratios, baking cues and how to roll them up to eat.
• Monkey BreadSoft yeast-dough balls rolled in cinnamon sugar and baked in a brown sugar caramel in a Bundt pan, then flipped out sticky side up for pulling apart.
• Multigrain Seeded BreadA soft, sliceable multigrain sandwich loaf with a hot-water soaker of cracked grains and seeds, so the crumb stays moist and the seeds never feel gritty.
• Neapolitan Pizza DoughA lean 00-flour pizza dough at 62% hydration with a slow cold ferment. Gram weights, timing, hand stretching, and home oven versus pizza oven baking.
• New York-Style BagelsDense, chewy bagels with a glossy, blistered crust. A stiff malted dough, an overnight cold retard and a quick boil before baking do the work.
• New York-Style Pizza DoughFoldable, chewy NY-style pizza dough with bread flour, a little oil and sugar, and a 2- to 3-day cold ferment. Sized for two large 40 cm (16 in) pies.
• No-Knead Dutch Oven BreadA crackly, open-crumbed round loaf from four ingredients, a pinch of yeast and an overnight rest, baked inside a preheated Dutch oven that traps steam.
• Oatmeal Molasses BreadA soft, slightly sweet sandwich loaf made with a hot-soaked oat porridge and molasses. Exact weights, the cooling step that protects the yeast, and fixes.
• Pain de Mie (Pullman Loaf)A square, fine-crumbed milk loaf baked in a lidded Pullman pan for flat sides and thin crust. Dough weight for a 9 x 4 x 4 pan and when to slide the lid on.
• Pan de Muerto (Day of the Dead Bread)An orange-blossom and anise-scented round loaf topped with dough bones, a butter brush and sugar, for Día de Muertos. Weights, shaping and doneness cues.
• Pandesal (Filipino Bread Rolls)Soft, lightly sweet Filipino breakfast rolls coated in fine breadcrumbs and baked into a pull-apart tray. Log-and-cut shaping keeps it fast.
• PanettoneA home-oven panettone made with commercial yeast and a two-stage dough: overnight first dough, butter worked in slowly, candied fruit, and an upside-down cool.
• Parker House RollsButtery folded Parker House rolls with the classic tucked pocket, brushed with butter twice and finished with flaky salt. Sixteen rolls in a 9 x 13 pan.
• Pineapple Buns (Bolo Bao)Hong Kong bolo bao: tangzhong milk buns under a crackly, sweet cookie crust (no pineapple in it). Topping ratios, proofing and fixes for crust that slides off.
• Pita BreadSoft pocket pita that puffs in a very hot oven or a dry skillet. Even rolling, a well-heated stone and a short bake are what make the pocket form.
• Portuguese Sweet BreadTwo tall, soft massa sovada loaves fragrant with lemon zest and vanilla, with a glossy, deep brown top. Covers slow-rising rich dough and doneness.
• Potato BreadAn extra-soft sandwich loaf made with mashed potato and its cooking water, which keeps the crumb tender and moist for days. Baked in a 9 x 5 loaf pan.
• Pretzel RollsSoft, milk-enriched pretzel rolls with a dark, chewy skin and a scored cross. Sized for sandwiches, with a slider variation and bath tips.
• Refrigerator Artisan Bread DoughOne big batch of wet, no-knead dough that lives in the fridge for up to 10 days, ready to shape and bake a small crusty loaf on any evening.
• Ricotta and Salami CalzonesFour sealed, golden calzones with a drained ricotta, mozzarella and salami filling. How to fold, crimp and vent them so nothing leaks in the oven.
• Sicilian Sheet Pan PizzaThick, olive-oil-rich square pizza baked in a half sheet pan. Cheese under, sauce on top, pecorino to finish. Feeds a crowd of 6 to 8.
• Soft Garlic BreadsticksPillowy restaurant-style breadsticks from a soft, lightly sweet dough, brushed twice with garlic butter and Parmesan. Gram weights, shaping and timing.
• Soft Lavash FlatbreadThin, foldable yeasted lavash cooked in a dry skillet or on an oven sheet, then steamed under a towel so it stays soft enough to wrap. Weights and timing.
• Soft PretzelsTwisted soft pretzels with a mahogany crust and coarse salt. Covers a baking-soda bath, a stronger baked-soda option and what lye changes.
• Soft Yeast Dinner RollsFluffy pull-apart dinner rolls made with a cooked milk-and-flour paste (tangzhong) so they stay soft for days. Fifteen rolls in a 9 x 13 pan.
• Steamed Bao BunsWhite, pillowy steamed bao you can fold for gua bao or pleat around a filling. Low-protein flour, gentle steaming and fixes for wrinkled or yellow buns.
• Turkish Simit (Sesame Bread Rings)Twisted Turkish bread rings dipped in grape molasses and packed with sesame for a crisp, nutty crust. Rope weights, molasses dip ratio and baking cues.
• Vienna BreadA slightly enriched milk-and-butter loaf with a soft, fine crumb and a thin, shiny crust that crackles, slashed on the diagonal. Weights, steam and glaze steps.
• Za'atar ManakishLevantine flatbreads spread with a za'atar and olive oil paste, baked on a hot stone or sheet. Dough weights, dimpling and how to keep the herbs from burning.

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