American Breads
From WikiDemocracy
Garlic and Herb Sun Bread (Tarte Soleil)
by Sarah Jampel King Arthur Baking School
Inspired by the French tarte soleil, this shareable, tearable centerpiece bread looks impressive but is very easy to pull off. The durum flour imparts a beautiful golden color and gives the bread its crisp-yet-light texture. The filling is a creamy, savory mixture of cream cheese, Parmesan, quick-roasted garlic and herbs de Provence (or the spice or herb blend of your choice). It doesn’t need a dipping sauce, but garlic oil, pesto, or even warm marinara wouldn’t hurt.
Fast and Slow Sesame White Bread Recipe | Bread Baking
by Donna Currie 9/8/18 serious eats
This recipe is all about technique. The ingredients are very simple, and very similar to my basic, everyday bread recipe that I use when I don't want to think too hard about ingredients.
My original plan was to come up with a recipe for a fast loaf that still had good flavor. Since a short rise usually results in less flavor, I fudged a bit by using honey and sprinkling sesame seeds on top. While a great idea, it didn't work out as planned. The first time I attempted my quick bread, I completely forgot about it. About 90 minutes later, I remembered. Oops. It wasn't a fast bread that day but sure was an easy method and nice loaf of bread. I made the bread again and stuck with the timetable. With a timer right next to me, I managed to make the bread on schedule.
The Science of Baking Bread (and How to Do It Right)
by Max Bernstein 10/8/19 serious eats
If you haven't read our previous posts, first check out our recipe for a basic bread loaf. Earlier, we discussed how to mix dough with confidence and purpose. Then, we let our dough rise, learned how to fold with intention, and talked about fermentation. We'll be using a lot of the vocabulary from our previous posts throughout this article, so if things sound fuzzy, don't hesitate to look back at the whole series of breadmaking techniques.
But today is baking day, which means we're going to discuss how to bake that basic, workhorse loaf into a gorgeous, chewy-crunchy-aromatically-hypnotizing marvel.
Long Loaves Recipe | Bread Baking
by Donna Currie 11/4/25 serious eats
These are softer loaves. Still substantial, but also a bit airy. They're perfect for sandwiches—soft enough to bite into without breaking teeth or gouging the roof of your mouth with sharp crusty shards, but hearty enough to stand up to whatever fillings you choose. Or, you could slice them and serve them with your favorite pasta dish.
Since these loaves are so airy, it's best to slash them about 20 minutes into the rise. You can slash them later if you're really confident, but it's a little tricky since the loaves are so soft by then. The soft dough also makes these tend to stick to the plastic wrap you use to cover them. A little flour sprinkled on top will solve that problem.
Absolutely No-Knead Crusty-Chewy Bread
More than three decades later, that small kitchen and staff has grown to King Arthur Baking’s large, fully equipped Test Kitchen. Today, Test Kitchen Manager Sarah Jampel, Senior Recipe Developer Molly Marzalek-Kelly, Recipe Developer David Turner, Recipe Tester Lydia Fournier, Recipe Editor Kye Ameden, and Test Kitchen Coordinator Lee Clark make up the small but mighty team who, among them, produce hundreds of recipes a year, developing, baking, tweaking, baking … and baking again; some recipes are tested upward of 100 times.
Bread is too dense and crumbly
by Chelsea W. 8/24 Milk Street Forum
Hi there! I have been on a bread journey for some time now, and my loaves no longer can be used for self-defense, however, they are still denser and more crumbly than I would like. Ideally, my finished product is soft, pillows, stretchy, etc. I have adjusted the amounts of wet and dry, tried many different temperatures and moisture levels for proofing...I am just at a loss. The loaves slice, but unless you toast it, the slices just kind of fall apart. My current recipe/process is:
Almond Croissant Milk Bread
Almond croissant meets milk bread in this irresistible enriched loaf. Streaked with frangipane and encrusted with sugared nuts, this loaf trades the shattering flakiness of a croissant for the fluffy, tender, feathery qualities of milk bread. The dough is rolled out, spread with frangipane and toasted almonds, then rolled into logs and braided, producing a beautiful shape and infusing the bread with almond-croissant flavor. To take the mash-up even further, make almond croissant milk bread French toast (!!!) with the leftovers.
15 Thanksgiving Rolls, Biscuits, and Breads, Because It's Not Always About Potatoes
by Rabi Abonour 18/11/24 serious eats
Bread isn't the flashiest part of Thanksgiving dinner—when I'm trying to fit turkey, stuffing, sweet potatoes, and a thousand other dishes into my stomach, extra carbs just feel like wasted space. But bread is a vital part of the meal—how else will you soak up every drop of gravy or make leftover sandwiches on Friday? We've pulled together a bunch of recipes to help you fill up your bread basket with buttery dinner rolls, nutty cornbread, pillowy angel biscuits, or one of our other favorite breads.
Rustic Sourdough Bread
This chewy loaf of sourdough bread has rich, deep, flavor with mild tang. Since it includes commercial yeast as well as starter, you're guaranteed a good, strong rise — even if your starter isn't quite up to snuff. Whether you're new to baking sourdough bread or you're looking for a reliable and relatively quick sourdough bread recipe, you'll want to give this a try.
Fast Buttery Buns Recipe | Bread Baking
by Donna Currie 30/8/18 serious eats
The problem with trying to make bread quickly is that you sacrifice flavor. A long, slow rise does magical things to dough, resulting in a bread that can be the star of a meal.
Then there are times when you just need some bread. Buns to hold your barbecue pork sandwich. Dinner rolls to sop up some spectacular gravy. In those cases, the bread is destined to be the supporting actor, no matter what. So it doesn't matter that it's not an artisan-inspired loaf with a fancy foreign name.
No-Knead Crusty White Bread
The most basic of all no-knead crusty bread recipes, this is a wonderful way to get into yeast-bread baking. The easy stir-together dough rests in your refrigerator, developing flavor all the time, till you're ready to bake. About 90 minutes before you want to serve bread, grab a handful of dough, shape it, let it rise, then bake for 30 minutes. The result? Incredible, artisan-style crusty bread, worthy of its 2016 Recipe of the Year title.
Our 19 Best Crusty Sourdough Bread Recipes
If you have a jar of fresh sourdough starter, a world of crusty, chewy sourdough loaves await. Not sure where to start? This collection of 19 recipes is filled with bread for every occasion. Looking for a low-effort, beginner-friendly recipe? Our Easy Everyday Sourdough Bread delivers: no feeding the starter, no kneading, no shaping. Have some time to spare and want a super flavorful loaf? Pain de Campagne (Country Bread) calls for two longer rests over the course of 24 hours, which allows the flavors to fully deepen and develop. Need a little insurance when your starter is weak? Our Sourdough Baguettes call for a bit of instant yeast to boost the oven spring. Grab your starter and get baking!
Classic Baguettes
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.
No-Knead Whole Wheat Bread
by Leah Colins 4/2/26 serious eats
By mid-February—when my optimistic, vegetable-forward New Year's resolutions have fully collapsed under the weight of darkness, school pickup logistics, and yet another runny nose—I reliably enter what I've come to call my homesteader era. It's brief. It's dramatic. And it mainly involves me putting on an impractical, ruffled apron that I would never be caught wearing professionally, rolling up my sleeves, and deciding that today is the day I bake my own bread.
Classic Sandwich Bread
Made with all of the ingredients that make homemade white bread superior to storebought — butter, milk, and high-quality flour — this sandwich bread recipe is our version of a classic, perfected. The soft and tender interior makes this loaf ideal for sandwiches, toast, or even French toast. It's a timeless recipe you'll come back to time and time again.
Babcia Bread (Polish Grandmother Sweet Bread)
by Donna Currie 1/6/23 serious eats
"Babcia" means grandmother in Polish, and this is a bread that my husband's grandmother would make for family gatherings. It was one item that Grandma made that my husband particularly liked when he was growing up, but until recently we thought the recipe was lost forever.
What we didn't know was that many years back, when Grandma had visited her son (my husband's uncle), he translated and transcribed some of her recipes. Uncle belonged to a Polish social club that was putting together a club cookbook, and he submitted Grandma's recipes to the project.
16 Quick Bread Recipes to Make on Repeat
by Rabi Abonour and The Serious Eats Team 17/12/24 serious eats
Getting into breadmaking is a serious endeavor—recipes are often multi-hour processes and require a bunch of measuring, kneading, and waiting for dough to rise. I love eating bread, but baking it is just a little beyond my patience. Quick breads, on the other hand, are much more approachable. Made without yeast, they typically require nothing more than mixing the ingredients and throwing everything into the oven. The category is broad—it encompasses everything from classics like banana bread and Irish soda bread to muffins, scones, and biscuits. If you're looking for baking projects that are easy enough for a weeknight, check out our 16 favorite quick bread recipes.
Extra-Tangy Sourdough Bread
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. The signature sourdough flavor comes from a combination of lactic and acetic acids, created as the dough rises and ferments. Refrigerating the dough encourages the production of more acetic acid, which is the tangier of the two. Thus, this bread with its refrigerated starter has the ideal balance of sour flavor. For the crustiest, brownest crust, add steam or use a baking shell (see "tips," below, for detailed instructions).
