42 Bread Recipes That Will Vastly Improve Your Life
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Sunset Centennial Sourdough
Make the West’s iconic bread from scratch using our easy, no-fail starter recipe.
2 of 9Photo: Alex Farnum; Styling: Kevin Crafts
True Whole-Wheat Bread
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.
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3 of 9James Carrier
Leek and Walnut Bread
Leeks and crunchy walnuts flavor this hearty whole-wheat loaf.
4 of 9Annabelle Breakey
Beer Rye Bread
This recipe produces a mild-tasting loaf with a tender crumb.
5 of 9Photo: Alex Farnum; Styling: Randy Mon
Classic Zucchini Bread
This recipe is neither oily nor dry, but perfectly moist.
6 of 9
Irish Soda Bread
Our fruit-studded, gently sweet classic bread includes plenty of butter, and baking powder as well as soda for a lighter texture.
7 of 9Angela Wyant
Farmer John’s Favorite Pumpkin 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.
8 of 9David Prince
Winter Squash Chai Bread
Flavorful chai and colorful squash make this sweet quick bread a warming winter treat.
9 of 9Iain Bagwell
Garden Tomato Bread
The most important ingredient: ripe, juicy tomatoes!
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We like to experiment with different blends of zaatar, the Middle Eastern spice mix—one day Lebanese, the next Israeli, Jordanian, or Syrian.
2 of 9James Carrier
Brunch Flatbread with Eggs, Bacon, and Frisée
The dough for these flatbreads can be made the night before serving.
3 of 9Dan Goldberg
Injera (Ethiopian flatbread)
You can’t have Ethiopian food without injera. And if you’re making injera, why not make Ethiopian food to go with?
4 of 9Photo: Annabelle Breakey
Lamb Flatbread Pizza with Feta and Mint Salad
Our speedy version of lahmajoun, the spicy lamb flatbread of Turkey and Armenia, disrupts the weeknight dinner routine in the best possible way.
5 of 9Photo: Annabelle Breakey Stylist: Randy Mon
Herbed Flatbread Pizzas
“This recipe originated from a surplus of backyard ‘weeds’—overgrown herbs. It’s perfect for the summer, and goes well with a big salad.”
6 of 9Norman A. Plate
Grilled Rosemary Flatbreads
An essential dipping snack for any cookout.
7 of 9Photo: Thomas J. Story
Asparagus Insalata Piadine
“Don’t wait for your guests to sit down for these,” says chef Michael Chiarello. “You gotta make ’em and eat ’em.”
8 of 9Photo: Iain Bagwell; Styling: Kevin Crafts
Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing
You may want to make extra, because leftovers are fantastic for lunch the next day.
9 of 9Photo: Thomas J. Story
Grilled Pork Souvlaki with Fresh Pita
Most of this can be done ahead, the meat and pita cook in minutes, and it’s easy to serve.
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Brown Butter Maple Cornbread
Make this for a crowd or eat it mid-Netflix binge in your coziest pair of pajama pants—we won’t judge. Try it with spicy jalapeño butter.
2 of 7Thomas J. Story
Chef Cindy Daniel learned how to make this moist cornbread from her mom while she was growing up in Louisiana.
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Cornbread with Whipped Lardo
Though this jalapeño-studded cornbread is on the sweeter side, when combined with the whipped lardo—a fluffy mix of butter and fresh lard—it’s a wonderful meet-up of porky and cakey.
4 of 7Photo: Aya Brackett; Styling: Amy Wilson
Buttermilk Skillet Cornbread
This is a great cornbread for testing unusual cornmeals—or, for a denser bread, you can use all cornmeal instead of mixing it with flour.
5 of 7Photo: Shelly Strazis; Styling: Valerie Aikman-Smith
Roasted Chile Cornbread
Roasted chiles make everything better.
6 of 7James Carrier
Doug Case calls this cakelike cornbread with blueberries “easy comfort food,” and we had to agree.
7 of 7James Carrier
Very Good Cornbread
This cornbread is very good, or we would’ve given it a different name.
Rolls, Buns, and Biscuits
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Chive and Thyme Pull-Apart Rolls
Show off your garden herbs with these buttery rolls. Show off your Hulk-like strength by tearing them to pieces.
2 of 10Photo: Leigh Beisch; Styling: Dan Becker
Overnight Soft Herb Rolls
These rolls are so good, we could eat a dozen. (And we have!)
3 of 10Leo Gong
Squash Pull-apart Dinner Rolls
Soft, cheerfully orange, and slightly sweet.
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Buttery Dinner Rolls
This dough is so easy to work with that we find ourselves making it over and over again, with slight variations.
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Coconut-milk Pudding Rolls
The coconut milk added after the dough rises creates a thick pudding on the pan bottom—sort of a reverse frosting.
6 of 10Photo: Thomas J. Story
Mark Klever’s Dutch Oven Biscuits
Mark Klever, the general manager at Belcampo Farms, learned to make these biscuits from his grandmother. He renders his own lard from Belcampo’s free-range pigs, and he bakes up a batch for his family nearly every week, just like his family used to do.
7 of 10Iain Bagwell
Summer Berry Cobbler with Sour Cream Biscuits
We suppose you could just make the sour-cream biscuits on their own…
8 of 10Thomas J. Story
Use a cast-iron pan for that old-timey frontier flavor.
9 of 10
Manresa Bread’s Buttery Biscuits
These towering, extravagantly layered squares might remind you more of puff pastry or croissants than the often-humble quick bread.
10 of 10Photo: Brown Cannon III
Cornmeal-Crusted Buttermilk Biscuits
When you can’t plan far enough in advance to make bread, make these biscuits instead.
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Oatmeal-Currant Breakfast Bread
You’ll want a bacon omelette with this one.
2 of 7Tina Rupp
Break out the cream cheese!
3 of 7Photo: Alex Farnum; Styling: Randy Mon
Chocolate Banana Bread
This dense, moist bread tastes so chocolaty that you’d never guess it’s made with prune purée instead of butter.
4 of 7Angela Wyant
Farmer John’s Favorite Pumpkin Bread
Rich spice flavors shine in this tender, cakelike bread.
5 of 7
Pineapple Guava (Feijoa) Quick Bread
Pineapple guava, also called feijoa, is a fruit that adds a sweet-tart-floral flavor.
6 of 7Leigh Beisch
Cranberry-Orange Bread with Grand Marnier Glaze
This bread is a versatile, easy-to-make crowd-pleaser.
7 of 7Photo: Annabelle Breakey; Styling: Karen Shinto
Orange Hot Cross Buns
Making your own candied orange peel is worth it!
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