Chef Remy
Jalapeño Cheddar Cornbread
Sharp aged cheddar and fresh jalapeños folded into tangy buttermilk batter, baked in a screaming hot cast iron skillet until the edges turn golden and crisp while the center stays tender and crumbly.
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 Takumi
Jam and Margarine Koppepan (ジャムマーガリンコッペパン)
A spindle-shaped school-bread roll, soft and plain on purpose, split open with jam on one side and margarine on the other. Nothing fancy, which is exactly why it works.
Chef Takumi
Jam Pan (ジャムパン, jam-filled sweet bun)
Jam pan is plain kashi-pan comfort: a soft milk bun, a bright spoonful of jam, and one careful seal that keeps the filling where it belongs.
Chef Dean
Japanese Milk Bread (Shokupan)
A pillowy loaf with golden crust and cotton-soft crumb, achieved through the tangzhong method that transforms simple pantry ingredients into bread so tender it practically melts on the tongue.
Chef Jeong-sun
Jeungpyeon (Fermented Rice Steamed Cake)
A porous, gently sour rice cake fermented with makgeolli and steamed until tender, the summer tteok made ahead for special tables because it keeps better than most rice cakes.
Chef Jeong-sun
Jjinppang (Anheung Red Bean Steamed Bun)
Soft wheat buns from Gangwon's Anheung road stalls, risen with makgeolli for a faint tang and filled with chunky red bean, the comfort food you eat hot before the crumb firms.
Chef Freja
Julekage
A cardamom yeast loaf studded with raisins, candied citron, and almonds. The bread that marks the start of Danish December, sliced thick with cold butter and strong coffee at the table where it all happens.
Chef Klaus
Käsebrezel
The Käsebrezel is a Laugenbrezel with its Sunday coat on: dark lye crust underneath, nutty cheese on top, and no packet pretending to be a bakery.
Chef Elsa
Kaisersemmel (Hand-Folded Imperial Roll)
Vienna's five-petaled imperial roll, hand-folded into a star and baked until the crust shatters at first touch, with a crumb so soft and airy it barely weighs a thing.
Chef Klaus
Kaisersemmel
A Kaisersemmel is only a plain wheat roll until your hands give it the crown: five folds, tight enough to hold, gentle enough to rise.
Chef Takumi
Kaku Shokupan (角食パン, Pullman loaf)
Clamp the lid on the same soft shokupan dough and it becomes kaku: square-shouldered, fine-crumbed, built for sandwiches, with yudane keeping the slice moist long after cooling.
Chef Makoa
Kalo Rolls (Hawaiian Taro Bread)
Soft Hawaiian kalo rolls, lavender from poi (pounded taro) and tender with butter, baked pull-apart for the lūʻau (feast) table, the potluck pan, or breakfast.
Chef Lesia
Kalyta (калита, St Andrew's honey bread)
A golden honey ring hangs just out of reach, and the whole room becomes children again: jumping, laughing, guarding the bread, trying not to get soot on their noses.
Chef Klaus
Kartoffelbrot
A weeknight loaf from the potato larder: cooked floury potato folded into wheat and rye, giving a dark-crusted bread that stays moist long after a plain loaf would stale.
Chef Makoa
Keke Puaʻa (Sāmoan Steamed Pork Bun)
Sāmoa's keke puaʻa wraps sweet white dough around savory pork, steamed soft and shared warm from a market cart, church kitchen, or aiga table.
Chef Freja
Kerneboller
Danish seeded rolls with sunflower, flax, pumpkin, and sesame worked through a wheat and rye dough. The roll you split open every morning in Denmark and fill with whatever the fridge offers.
Chef Joost
Kerststol (Dutch Christmas Bread)
A German winter loaf became Dutch at Christmas when bakers tucked amandelspijs through its center, so every slice shows fruit, spice, butter, and a sweet almond seam.
Chef Zohra
Khobz bel Chaïr
The barley loaf of Amazigh and rural tables, darker than wheat khobz, faintly bitter, and built for tearing by hand beside soup, olive oil, or a small tagine.
Chef Zohra
Khobz Complet
The everyday whole-wheat loaf of Moroccan homes: round, bran-rich, nutty under the teeth, with a firm crust made for tearing and scooping the last sauce from the plate.
Chef Zohra
Khobz Dar (خبز الدار)
The round house loaf of Morocco, seeded and baked hot until the crust grips under your fingers and the crumb stays soft enough to welcome every sauce on the table.
Chef Zohra
Khobz el Fino
The soft Moroccan bakery roll, made with fine fino flour, two patient rises, and a hot oven, pillowy enough for jam and strong enough for kefta.
Chef Zohra
Khobz Mzouweq (خبز مزوق)
A Rabati celebration loaf, golden with egg wash, freckled with sesame and anise, and scored before baking so the table sees at once: today is not an ordinary day.
Chef Lesia
Khresty (хрести, Mid-Lent Cross Bread)
The most important piece is the one you don't eat: a poppy-speckled Lenten cross, honey-brushed after baking, saved with seed grain so spring goes into the field fed.
Chef Remy
King Cake
The crown jewel of Mardi Gras season, a tender brioche ring swirled with cinnamon and brown sugar, glazed until glistening, and blanketed in the purple, green, and gold that paint Louisiana from Epiphany through Fat Tuesday.
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