Bread Recipes





From baguettes to naan, bread is a staple across the globe. It comes in many forms: leavened and not, flat and square, round and chewy—the list goes on. All bread has at least some sort of grain or flour as the main ingredient. Pumpernickel contains dark rye, sourdough has wheat, and corn bread is made of, what else, ground cornmeal. F&W’s guide is a window to the world’s bread options, with recipes from a variety of countries, techniques for making the best loaves and tips from master bakers.

Most Recent

Irish Lamb Pies with Herbs

Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy.
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Basted Egg Tartines with Creamed Mustard

Sour cream adds milky richness to both Dijon and whole-grain mustards with a splash of lemon juice for brightness. This simple, creamy sauce pairs with lightly bitter greens and rich, runny egg yolks for a beautiful breakfast. Try leftover sauce on baked salmon.
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Lisa Donovan’s Pie Dough

Using a European-style butter with a higher butterfat percentage produces a super-flaky, tender, and flavorful crust. Donovan does not include sugar in her crust, but the high ratio of butter provides plenty of browning and flavor.
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Lisa Donovan’s Pie Dough

Using a European-style butter with a higher butterfat percentage produces a super-flaky, tender, and flavorful crust. Donovan does not include sugar in her crust, but the high ratio of butter provides plenty of browning and flavor.
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Earl Grey Tea Bread

Tea loaves have roots that branch out across Britain and Ireland, from Irish barmbrack to Welsh bara brith and Yorkshire tea bread. There are purists in all corners and plenty of debate about which version is best, but the basic premise remains the same wherever you go: strong tea is used to make a silky, only lightly sweet cake batter, often with spices, which is then baked into a hearty loaf with dried fruit. In this version, Earl Grey tea, along with the addition of a little orange zest, brings a welcome aromatic edge, which I’m especially fond of at this grey time of year. There’s no fat in this recipe, but please don’t think that this is out of any kind of ascetic virtue. Making a low-fat batter simply means that the crumb will be springier and more robust, and so able to withstand being sliced, toasted, and—wait for it—spread with a perfect, thick layer of butter before serving. Read Ruby Tandoh's essay on its importance in her personal life: The Beauty of Plain.
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More Bread + Dough

Two-Bite Parmesan Biscuits

These addictive biscuits are baked on a bed of grated Parmesan cheese, resulting in a crispy, cheesy crust around the bottom of each biscuit. Perfect on their own, try them drizzled with a bit of honey, or improvise by tossing a few handfuls of fresh thyme or chives into the dough to take them over the top. The dough can be prepped and frozen, making these an easy addition to a festive bread basket or for sandwiching a holiday ham. Keeping biscuit ingredients and dough extra cold ensures the loftiest rise.
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Nancy Silverton Wants a 23andMe for Sourdough

The La Brea Bakery founder gets geeky about starter and spills the beans on Balthazar's bread.
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Savory Leek and Greens Hand Pies

Using a blend of greens creates a slightly bitter green filling with sweet notes from the sautéed aliums. Lean on store-bought dough from your grocer’s deli to crank out these savory hand pies quickly.