Chef Makoa
Pão Doce (Hawaiʻi Local Portuguese Sweet Bread)
A soft, golden egg-and-butter loaf the Portuguese carried to Hawaiʻi from the Azores and Madeira, now a Local table bread for holidays, breakfast toast, and one more auntie walking in.
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 Juliana
Pão Francês Paulistano
You think a padaria roll is someone else's skill. It's not. Flour, water, yeast, salt, heat, and one wet burst in the oven make breakfast crackle at home.
Chef Juliana
Pão Sírio Caseiro
You buy it in a bag and forget it's bread. Make it once and you'll see: flour, water, yeast, and heat can solve half the table.
Chef Makoa
Parāoa Parai (Māori Fry Bread)
Aotearoa's parāoa parai is kai Māori for the marae table and the whānau kitchen, risen dough fried golden, split warm, and eaten with butter.
Chef Dean
Parker House Rolls
The iconic folded dinner roll from Boston's Parker House Hotel, with a pillowy interior and burnished butter-brushed crust that has graced American tables since 1870.
Chef Ally
Parker House Rolls
Soft, folded dinner rolls brushed with butter before and after baking, each one pulling away from the next in that satisfying way that makes everyone reach for a second.
Chef Lesia
Paska (паска, Ukrainian Easter bread)
For one spring dawn, bread leaves the house tall, gold, and crossed, tucked into the Easter basket before anyone cuts it. The dough is rich, but the lift must stay brave.
Chef Lupita
Patas Yucatecas
Mérida's elongated soft rolls from the panaderías of the Centro Histórico, enriched with manteca and sometimes hiding a vein of queso de bola, baked golden for the late-afternoon merienda.
Chef Dimitra
Pelion Tiganopsomo (Τηγανόψωμο Πηλίου)
Pelion tiganopsomo is frying-pan bread at its plainest and best: a soft yeast dough, folded around feta or left plain for honey, fried hot so the crust blisters before the crumb drinks oil.
Chef Lupita
Picón Bajiense
Guanajuato and Querétaro's secular picón is a conical pan dulce with a tender egg dough, a light perfume of anís, and a rough sugar crown baked dark at the edges.
Chef Lupita
Picón de Poncitlán Jalisciense
Jalisco's western pan dulce from Poncitlán, built with harina de trigo, egg, anise, manteca de cerdo, and the Guadalajara pata that gives the crumb its old panadería character.
Chef Lupita
Picón Poblano-Tlaxcalteca
Puebla and Tlaxcala's highland feast loaf, enriched with butter, egg, anise, and orange blossom water, baked under a crisp sugar cap for patronal celebrations and thick slices of afternoon chocolate.
Chef Lupita
Picones de Comala
Colima's Comala picones are conic pan dulce made with harina de trigo, pata, egg, anise, and manteca, finished with a thick hand-scored sugar crust.
Chef Elsa
Pinzgauer Bauernbrot
A round Alpine sourdough from the Pinzgau valley, built on an overnight Salzsauer sponge with crushed caraway and lighter mountain rye that keeps for a week and gets better every day.
Chef Graziella
Pizza Bianca Romana
The street bread of Rome, nothing but flour, water, salt, and good olive oil, baked until blistered and eaten warm from the forno. What you keep out is as significant as what you put in.
Chef Juliana
Pizza de Calabresa Paulistana
You think good pizza only comes by delivery. It doesn't. Flour, water, rest, a hot oven, and calabresa with onion solve the night without mystery.
Chef Juliana
Pizza de Frango com Catupiry
You think homemade pizza is for someone with a stone oven and Italian grandmother. Wrong kitchen, wrong myth. This is dough, refogado chicken, Catupiry, and the sense to heat the oven properly.
Chef Juliana
Pizza de Mussarela
You don't need a wood oven or a secret hand gesture. Learn one thin dough, bake it hot, and the plainest pizza becomes the lesson that keeps paying you back.
Chef Juliana
Pizza Marguerita de Tomate, Mussarela e Manjericão
You think homemade pizza is restaurant business. It isn't. Flour, water, yeast, tomato, mussarela, basil, and the patience to let the dough tell you when it's ready.
Chef Juliana
Pizza Portuguesa
You think the loaded pizza is the hard one. It's not. Good dough, a calm topping order, and a hot oven do most of the work for you.
Chef Lupita
Pizzanucho de Mérida
Mérida's 1979 invention by pizzero José Luis Marrero: a lard-enriched pizza base layered with refried black beans, smoked turkey, queso de bola, and the cebolla morada that defines Yucatecan cooking. Pizza meets panucho, and Yucatán wins.
Chef Dimitra
Politiki Tsoureki (Τσουρέκι Πολίτικο)
Politiki tsoureki is the glossy Greek Easter braid from the Constantinopolitan kitchen: mahlepi, mastic, orange, and a patient dough that pulls in long sweet strands.
Chef Lupita
Polkas Acambarenses
Acambaro's small sugar-topped polkas, built from pata de panaderia, manteca de cerdo, and the patient hand of the Bajio oven.
Chef Lesia
Pomana (помана, memorial standing bread)
This bread is baked to stand, not to be sliced: a tall Podillia memorial loaf, braided and flowered like a korovai, then given away whole.
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