Bread Recipes
10 original bread recipes.
BreadAuthentic Moroccan Msemen: The Ultimate Flaky Square Flatbread
Learn to make authentic Moroccan msemen with this step-by-step guide. Master the art of folding this flaky Moroccan square flatbread for a perfect, shattering crunch.
BreadMoist Banana Bread Recipe with 3 Bananas and Sugar Crust
This banana bread recipe with 3 bananas uses sour cream and melted butter for a moist, caramelized loaf. An easy one bowl banana bread with a crackly sugar top.
BreadAdvancedProfessional Homemade Puff Pastry: Classic Pâte Feuilletée
Master professional homemade puff pastry from scratch. This classic pâte feuilletée recipe features 729 buttery layers for a spectacular eight-fold rise and shatter-crisp texture.
BreadAdvancedArtisan Sourdough Bread Recipe for Beginners
Master this sourdough bread recipe for beginners to create a professional artisan sourdough loaf with a blistered crust, open crumb, and a perfect tangy flavor.
BreadChef-levelProfessional Homemade Croissants with Honeycomb Layers
Master professional homemade croissants with this three-day guide featuring cold fermentation, 82% fat butter, and a slow, steam-free bake for perfect shattering layers.
BreadOne-Bowl Tangy Sourdough Quick Bread with Banana
Learn to make a moist sourdough quick bread using your leftover discard. This easy sourdough banana bread requires no rise time and delivers a deep, tangy flavor.
BreadGarlic Confit Sourdough Garlic Bread
Transform a crusty loaf into the ultimate sourdough garlic bread. This recipe uses roasted garlic confit and butter for a rich, unapologetically bold side dish.
BreadSourdough Discard Gochujang Scallion Pull-Apart Bread
A savory, vibrant orange pull-apart bread using sourdough discard for tang and Korean gochujang for a slow-burning heat.
BreadWeekend Sourdough Focaccia
A no-knead, slow-rise focaccia with an olive-oil-drenched bottom, crackling top, and an open, airy crumb — built around an active sourdough starter.
BreadChef-levelLaminated Brioche Feuilletée
Brioche dough laminated with butter like a croissant, baked into a tall, flaky-yet-tender loaf with visible layers from edge to crust. A weekend project worth the camera.