Bread Recipes


Bread Recipes

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Focaccia is a flatbread, not unlike a very thick-crusted pizza. It’s an easy dough to put together. It’s a great vehicle for all kinds of vegetables, just as pizza is. Three variations on the flour mix follow the recipe; you can use more whole-wheat flour or less than is called for in this recipe, which uses half whole-wheat and half all-purpose. (Photo: Andrew Scrivani for The New York Times)

This dough recipe makes enough for three focaccias, so bake one loaf tonight and freeze the remaining dough. This can be topped with sautéed ramps or roasted potatoes, or simply brushed with good salt and olive oil. Baking it in a cake pan will allow for a nice-looking, gently domed loaf. (Photo: Andrew Scrivani for The New York Times)

Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. (Photo: Andrew Scrivani for The New York Times)

What’s called focaccia in Italy is fougasse in Provence. Fougasse, though, is often shaped like a leaf, which is easy to do and very pretty. The nutty, toasty whole grain bread is irresistible. (Photo: Andrew Scrivani for The New York Times)

This corn bread, adapted from the one developed by Chris Schlesinger and served at his East Coast Grill in Cambridge, Mass., is lofty and sweet, crusty and cakelike, moist and ethereal. (Photo: Danny Ghitis for The New York Times)

This savory bread will taste almost like a good stuffing if you use sage in your herbs mix. It is baked in a heavy skillet in the oven, like cornbread. (Photo: Andrew Scrivani for The New York Times)

Use this apple-and-hazelnut bread for bruschetta. Just top it with a thin ribbon of speck and a slice of grilled zucchini. (Photo: Marcus Gaab for The New York Times)

The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. (Photo: Eric Wolfinger)

This recipe is adapted from the “I Hate to Cook Book” by Peg Bracken, the 1960 iconic bestseller that had the nerve to say then what so many women felt: This bread comes together fast, and you don’t need to make a special trip to the grocery store for it. It will also keep for a long time, especially if it is soaked with a little whiskey every now and then. The first step is up to you. (Photo: Tony Cenicola/The New York Times)

This recipe is a great way to use up the last of a batch of homemade mayonnaise, which has a fridge life of about a week. (Photo: Andrew Scrivani for The New York Times)

This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour. (Photo: Andrew Scrivani for The New York Times)

This is a basic quick bread with whole-wheat flour and a little cornmeal. I love both the ridiculously easy method (stir, pour, bake) and the finished loaf’s tender crumb and warm, yeasty flavor. (Yeast bread with no yeast. Interesting.) (Photo: Yunhee Kim for The New York Times)

Serve this easy, moist and spicy quick bread with tea, pack it in a lunchbox or eat it for dessert. Use homemade or commercial applesauce with no sugar added. (Photo: Andrew Scrivani for The New York Times)

Not long ago, I heard, Brooke Swenson served a meal at her home in Weston, Conn., each course of which consisted of one primary ingredient: zucchini. The interesting thing was that the guests were unaware that every dish they ate was based on it. (Photo: Fred R. Conrad/The New York Times)

In Sri Lanka, I sampled a slightly sweet bun filled with seeni sambol, an onion confit relish flavored with ginger, tamarind and cinnamon. It tasted both foreign and familiar, with the homey quality I remember from Jewish sweet onion rolls.

Here is an easy way to use up the bananas on the countertop, or brown ones thrown in the back of the freezer. Don’t overmix the ingredients, and make sure the bananas are very ripe. (Photo: Suzy Allman for The New York Times)

Bread that slides out of a can? It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans. “I had this growing up,” said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink. (Photo: Gretchen Ertl for The New York Times)

Sweet cherry tomatoes look beautiful in abundance on the top of this focaccia. I combined them with black olives for a bread that transports me to Provençe. (Photo: Andrew Scrivani for The New York Times)

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you’d rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend. (Photo: Andrew Scrivani for The New York Times)

You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable. (Photo: Andrew Scrivani for The New York Times)

The women of the Thursday Afternoon Cooking Club in Wichita, Kan., have been preparing lunches for each other since 1891. Originally conceived as a way to improve the domestic arts in a fast-growing prairie town, the club has become a repository for more than 124 years of cooking trends and recipes. (Photo: Eva L. Baughman for The New York Times)

This recipe is from the British-born chef April Bloomfield, who says it dates back to an era when an English pub might cook a hunk of meat by dangling it from a hook above a roaring fire. (Photo: Joshua Bright for The New York Times)

In spite of its ancient origins and utter simplicity, the tandoor produces startlingly sophisticated results, including smoky flatbreads that puff like pillows, and roasted meats of uncommon succulence. (Photo: Maggie Steber for The New York Times)

Recipe: Montreal bagels || Photo: Yannick Grandmont for The New York Times

Recipe: Baron bagels || Photo: Craig Lee for The New York Times