Chef Klaus
Laugenstange
The Breze's dough rolled long: a weeknight bakery stick from the southern lye-bread belt, won by cold dough, food-grade lye, and a cut that opens clean in the oven.
Recipe Archive
Breads
Bread recipes are about fermentation, heat, and patience. This category covers daily loaves, enriched doughs, flatbreads, rolls, and quick breads.
550 recipes
Culinary Explorer
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Recipes
Chef Elsa
Laugenstangerl
Lye-dipped Austrian bread sticks with a deep mahogany crust, soft milky crumb, and a crunch of coarse salt on top. The shape Austrians actually eat, not the twist tourists expect.
Chef Dean
Lebanese Manakish
Pillowy flatbreads brushed with fragrant za'atar and golden olive oil, baked until blistered and bronzed. This is breakfast in Beirut, brought to your American kitchen with honest technique.
Chef Dean
Lemon Poppy Seed Loaf
A tender, butter-rich loaf bursting with fresh lemon and speckled with poppy seeds, finished with a bright citrus glaze that soaks into the warm crumb and sets to a delicate sheen.
Chef Dean
Lemon Poppy Seed Muffins
Tender, sunshine-bright muffins with a delicate crumb, flecked with poppy seeds and crowned with a glossy lemon glaze that cracks when you break through to the soft interior beneath.
Chef Elsa
Lesachtaler Brot (Wood-Fired Heritage Bread)
Carinthia's dark, crackling sourdough loaf from the Lesachtal valley, where grain is still milled by water and bread is still baked the way it was five hundred years ago.
Chef Lesia
Lezhen (лежень, reclining wedding loaf)
This is the wedding loaf that does its work by lying still: long, golden, butter-rich, watched over on the table until the second day, when it is finally broken and shared.
Chef Remy
Louisiana Cane Syrup Molasses Bread
A deeply flavored loaf born from Louisiana sugarcane fields, dark as bayou water at dusk, with that unmistakable cane syrup sweetness that makes our baking unlike anything else in the South.
Chef Remy
Louisiana Rice Sourdough
A three-day labor of love that transforms Louisiana rice into a crusty, tender loaf with a crumb so soft it melts on your tongue, carrying whispers of the bayou in every bite.
Chef Remy
Louisiana Sweet Potato Rolls
Pillowy, golden dinner rolls enriched with roasted Louisiana sweet potatoes and brushed with butter, the kind that disappear before the turkey gets carved and have guests asking for your grandmother's recipe.
Chef Makoa
Mā Molū (Tongan Soft Bread)
Tonga's mā molū is soft trader's-wheat bread made for tearing, not slicing, warm from the loaf with butter and jam, kin to the everyday wheat breads now sitting beside talo, ʻufi, mei, and lū.
Chef Dimitra
Macedonian Christopsomo (Χριστόψωμο Μακεδονίας)
Macedonian Christopsomo is the Christmas loaf of the house: round, walnut-studded, scented with Chios mastic, and marked with a dough cross before it goes into the oven.
Chef Dimitra
Macedonian Prosforo (Πρόσφορο Μακεδονίας)
Macedonian prosforo is a firm prozymi loaf stamped with the holy seal, plain in ingredients and exact in handling, so the imprint bakes clear for the liturgy.
Chef Dimitra
Macedonian Tahinopsomo (Ταχινόψωμο)
Macedonian tahinopsomo is a soft Lenten bread rolled with tahini, sugar, and cinnamon, scented with orange, and baked until the coils pull apart tender and fragrant.
Chef Zohra
Mafuna (مفنة)
A Rif oven bread with a real sourdough tang: two slow rises, a seeded scored top, and the chewy crumb that holds olive oil, tagine sauce, and a full table.
Chef Thomas
Malt Loaf
A dark, sticky loaf of malted treacle and tea-soaked fruit, the kind that improves with patience and tastes of every cold afternoon you've ever wanted to fall into.
Chef Makoa
Manapua (Hawaiʻi Local Char Siu Pork Bun)
Hawaiʻi Local manapua, born from Chinese char siu bao and raised by lunch wagons, with soft sweet dough wrapped around glossy red pork, big enough for one hand and one small-kid memory.
Chef Lupita
Marquesote Conventual
Puebla and Oaxaca's convent sponge bread, built from eggs, sugar, wheat flour, and patience, beaten until pale and porous enough to drink chocolate like a proper altar bread.
Chef Lupita
Marquetas Acambarenses
Guanajuato's Acámbaro marqueta is a square, low-moisture bread made with pata, piloncillo, and manteca de cerdo, built to keep its crumb through travel, merienda, and coffee.
Chef Klaus
Martinsbrezel
The Rhineland lantern-procession pretzel: a sweet braided milk dough with egg-wash gloss and coarse sugar, made for November 11, where the feast marks the Brezel and the lye stays out.
Chef Lupita
Masa de Pizza Yucateca de Charola
Mérida's rimless sheet-pan pizza, the dough leavened soft and worked with manteca de cerdo, stretched into a Yucatecan charola and topped with ham, jalapeño en escabeche, and queso de bola.
Chef Zohra
Matlou (مطلوع)
A thick eastern Moroccan semolina loaf, rested through two rises, scored, seeded, and baked hot until the crumb opens into tender pockets for harira, olive oil, or a hot kebab.
Chef Takumi
Melonpan (メロンパン)
Melonpan looks like bakery sorcery, but it is only two doughs: a tender milk bun and a thin cookie coat that must stay cool enough to crackle cleanly.
Chef Zohra
Meloui (ملوي)
The round cousin of msemen, stretched thin, buttered, coiled, and pressed flat so the bread opens in warm rings at the table.
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