From perfect sourdough to zesty cornbread to drool-worthy banana bread, these recipes will have you firing up your oven in 3...2...1...
Make the West's iconic bread from scratch using our easy, no-fail starter recipe.
Recipe: Sunset Centennial Sourdough
A bread that's 100 percent whole-grain can be dense and dry, but this one, by Lorrette Patzwald, who works with Ponsford's
Place in San Rafael, California, is a revelation--moist and springy, with amazing depth of flavor.
Recipe: True Whole-Wheat Bread
Leeks and crunchy walnuts flavor this hearty whole-wheat loaf.
Recipe: Leek and Walnut Bread
This recipe produces a mild-tasting loaf with a tender crumb.
Recipe: Beer Rye Bread
For an easier version, use thawed frozen bread dough.
Recipe: Grilled Rosemary Flatbreads
The dough for these flatbreads can be made the night before serving.
Recipe: Brunch Flatbread with Eggs, Bacon, and Frisée
When you don’t have time to bake your own bread, combine olive oil and zaatar, then use on store-bought lavash or pocket bread.
Recipe: Zaatar Flatbreads
In this version, buckwheat flour and club soda mimic the crumpetlike texture of real injera.
Recipe: Injera (Ethiopian Flatbread)
Show off your garden's fresh herbs with these buttery, tender rolls.
Recipe: Chive and Thyme Pull-Apart Rolls
These rolls are so good, we could eat a dozen–and they rise overnight, so there's little to fuss with on the day you serve
Recipe: Overnight Soft Herb Rolls
Soft, cheerfully orange, and slightly sweet, these rolls are perfect for the Thanksgiving table or a special autumn dinner.
Recipe: Squash Pull-Apart Dinner Rolls
This dough is so easy to work with that we find ourselves making it over and over again, with slight variations.
Recipe: Buttery Dinner Rolls
These can be shaped ahead and baked at the last minute.
Recipe: Cornmeal-Crusted Buttermilk Biscuits
Tex-Mex meets California in this cornbread with personality.
Recipes: Roasted Chile Cornbread
For this moist, fragrant cornbread, based on a recipe in her classic Vegetarian Cooking for Everyone (1997), author Deborah Madison searches farmers’ markets for interesting cornmeal, such as Floriani Red Flint (used here),
Roy’s Calais, or blue corn. For a denser bread, you can use all cornmeal instead of mixing it with flour.
Recipe: Buttermilk Skillet Cornbread
Juicy sweet blueberries are tossed in the batter before baking, resulting in this unique cakelike cornbread.
Recipe: Blueberry Cornbread
Serve this easy bread as an accompaniment to omelets. Make sure this bread is completely cool before you cut it, or it will
crumble. It's even better when made a day ahead.
Recipe: Oatmeal-Currant Breakfast Bread
Rich spice flavors shine in this tender, cakelike bread. You can store this bread airtight at room temperature up to three
days or freeze up to three months.
Recipe: Farmer John's Favorite Pumpkin Bread
A banana chip and cinnamon streusel make this loaf bread fancy.
Recipe: Blueberry Banana Bread
This recipe is neither oily nor dry, but perfectly moist.
Recipe: Classic Zucchini Bread
Pineapple guava, also called feijoa, is a fruit that adds a sweet-tart-floral flavor to foods like this quick bread. The glaze
adds a bit of sweetness to each slice, but it's good without the glaze too.
Recipe: Pineapple Guava Quick Bread
This bread is a versatile, easy-to-make crowd-pleaser, delicately laced with Grand Marnier and studded with tart dried cranberries
and orange zest. It's good for breakfast or as a gift.
Recipe: Cranberry-Orange Bread with Grand Marnier Glaze
Try serving these tropical rolls with fruit salad for brunch.
Recipe: Coconut-Milk Pudding Rolls