Chef Dean
New Orleans King Cake
A buttery brioche ring swirled with cinnamon and crowned with Mardi Gras colors, this carnival tradition brings the spirit of New Orleans into your kitchen from Epiphany through Fat Tuesday.
Recipe Archive
Breads
Bread recipes are about fermentation, heat, and patience. This category covers daily loaves, enriched doughs, flatbreads, rolls, and quick breads.
553 recipes
Culinary Explorer
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Recipes
Chef Remy
New Orleans Po'Boy Bread
The bread that makes the sandwich: a golden, crackling crust that shatters under your teeth giving way to a pillowy, cloud-soft interior that soaks up gravy and debris like it was born for the job.
Chef Remy
New Orleans Sourdough Batard
A crusty Louisiana heirloom with rice flour tucked into the dough, creating that distinctive tender crumb bayou bakers have guarded for generations, shaped into a beautiful torpedo and baked until the crust sings.
Chef Dean
New Year's Cornbread
A crackling-crusted cast iron cornbread rich with butter and tradition, baked to golden perfection as Southern families have done for generations to welcome prosperity in the new year.
Chef Dean
New York Deli Rye Bread
The real thing: a chewy, caraway-flecked loaf with honest tang and a crackly crust that shatters under the knife. This is the bread that built the great delis of New York.
Chef Dean
No-Knead Dutch Oven Bread
A crackling golden crust gives way to an open, tender crumb in this revolutionary bread that proves great baking requires patience, not labor. Time does the work your hands once did.
Chef Ally
No-Knead Overnight White Bread
Four ingredients, no kneading, no special skill. Just flour, water, salt, yeast, and the overnight hours that transform a shaggy dough into a crackling, golden loaf with an open crumb and honest crust.
Chef Dimitra
Northern Greek Horiatiko Psomi (Χωριάτικο Ψωμί)
Northern Greek village bread is a round wheat loaf with a sturdy crust, chewy crumb, and the plain virtue of flour, water, yeast, salt, good olive oil, and patience.
Chef Dimitra
Northern Peloponnesian Stafidopsomo (Σταφιδόψωμο)
In raisin country around Corinth and Achaia, stafidopsomo means small olive-oil buns scented with orange and cinnamon, made soft by soaking the currants before they ever meet the dough.
Chef Dean
Oatmeal Honey Bread
A tender, golden loaf sweetened with honey and made wonderfully soft by rolled oats. This bread toasts into something magnificent and keeps fresh longer than any store-bought pretender ever could.
Chef Lupita
Ojos Acambarenses
Guanajuato's Acambaro merienda bread, round and lard-rich, raised with pata, pressed at the center, and glazed with sugar until each piece looks ready for cafe de olla.
Chef Jeong-sun
Oksusu-sulppang (Corn Makgeolli Steamed Bread)
A market-style Korean steamed bread where makgeolli and a measured pinch of yeast lift cornmeal batter into a tender yellow loaf, coarse enough to taste the grain and sweet enough for a cheap afternoon.
Chef Dean
Old-Fashioned Bran Muffins
Dense, tender muffins packed with wheat bran and studded with plump raisins, sweetened with dark molasses that speaks of another era. This is the recipe your grandmother kept in a coffee-stained index card box, the one she made every Sunday without measuring.
Chef Joost
Ontbijtkoek (Dutch Spiced Breakfast Cake)
The name says breakfast cake, but ontbijtkoek carries the older story of rye, honey, peppered spices, and a frugal country turning a slice of cake into daily bread.
Chef Dean
Orange Glazed Sweet Rolls
Tender yeasted rolls swirled with fragrant orange zest and brown sugar, baked until golden, then lavished with a bright citrus glaze that pools into every crevice. The kind of recipe that turns a Saturday morning into an occasion worth remembering.
Chef Klaus
Osterbrot
A round Easter loaf lives by its dough: soft with butter and milk, bright with lemon, and risen slowly enough that the crumb stays tender instead of heavy.
Chef Elsa
Osterpinze (Styrian Easter Bread)
Styria's golden anise-scented Easter bread, cut three times for the Holy Trinity and carried to church in a linen-covered basket to be blessed before the family sits down to eat.
Chef Joost
Paasbrood (Dutch Easter Bread)
The Easter stol is the Christmas loaf's spring twin: butter-rich dough, raisins, citrus peel, almond spijs at the centre, and a dusting of sugar like the last snow leaving the fields.
Chef Klaus
Paderborner Landbrot
Westphalia's everyday rye-mix loaf, baked in a tin so the wet dough needs no shaping, and carried by sourdough strong enough to lift it without yeast.
Chef Makoa
Pain Banane (Tahitian Banana Bread with Tahaʻa Vanilla)
Very ripe Tahitian meiʻa folded into a soft quick-bread loaf with Tahaʻa vanilla, coconut milk, and the easy afternoon spirit of goûter, where an old canoe fruit meets today's kitchen.
Chef Makoa
Pain Coco, Faraoa Haʻari (Tahitian Coconut Bread)
Soft Tahitian pain coco, faraoa haʻari, kneaded with coconut milk and grated coconut until the loaf bakes tender, lightly sweet, and ready for a Sunday table.
Chef Dean
Pain de Campagne
A golden-crusted French country loaf with whispers of rye and wheat, built on an overnight poolish that rewards your patience with honest flavor and a crumb worth tearing into.
Chef Dean
Pain de Mie
The French answer to sandwich bread: a tender, fine-crumbed loaf baked under a lid for perfect rectangles that slice like a dream and toast to golden perfection.
Chef Lesia
Palyanytsia (паляниця, round wheat loaf)
One curved slash turns an ordinary round loaf into palyanytsia: a wheat bread with a lifted golden kozyr, the little visor that tells you the dough had strength.
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