Bread & Baking
456 recipes found
Gorditas de Maíz
Gorditas are thicker and heartier than their flat tortilla cousins and are even easier to make. They don’t require a tortilla press and can be shaped simply by patting masa dough flat. Once cooked, they are often split in the center like a pita and filled with stewed meats and vegetables. Their extra thickness helps to absorb guisos, braises, and to hold their structure and shape when they are stuffed with saucier fillings like pork pulled off the bone from encacahuatado de costillas de cerdo. Gorditas also can be served uncut and used like a thick tortilla for swiping through mole negro.
Torrijas (Spanish-Style French Toast)
Though variations on French toast abound, this torrijas recipe hails primarily from Spain, where the bread slices are first soaked in wine or milk and beaten eggs, then pan-fried until golden and finally dusted with cinnamon sugar or drizzled with honey. You’ll find many approaches to pain perdu (French for “lost bread”), all of which speak to an ancestral desire to turn a stale staple into edible comfort food. The use of Malaga or cream sherry (sweet wines from southern Spain) plants this recipe firmly in the Spanish camp. With its large surface area, the hot griddle permits you to cook it off in just one batch.
Vegetable Tortilla Soup
This vegetarian spin on tortilla soup gets its savory flavor from deeply caramelized cabbage, which brings sweetness, bitterness and earthiness. It uses tortillas in two ways: Pulverized tortilla chips add body and a delightful undercurrent of nutty flavor. (Grinding the tortilla finely ensures that it integrates into the soup without needing a final blend.) They are also sprinkled on top, adding a satisfying crunch while echoing the soup’s corn flavor. Treat this recipe as a template, and add whatever other vegetables you may have. As with other tortilla soups, the final garnishes are key to balancing the complex flavors. Don’t skimp on the lime, as its bracing acidity lifts all of the elements.
Coconut Bake
Many of the derivatives of coconut – coconut oil, coconut milk and shredded coconut – are used in the making of this mildly sweet, surprisingly moist bread, which is very popular in Trinidad and Tobago. This family recipe uses both baking powder and yeast, as it adds extra lightness to the bake, which has a tender yet textured crumb. The complex flavor stems from the inclusion of ground ginger, nutmeg and, of course, the namesake ingredient. Coconut bake can be used in myriad meal applications — as an accompaniment to soups and stews, as a substitute for sliced bread for sandwiches or with saltfish buljol — but has enough range and depth to be enjoyed on its own.
Changua (Colombian Bread and Egg Soup)
Changua, a simple Colombian bread soup from the dairy-rich mountainous departments of Cundinamarca and Boyacá, has a strong love-hate reputation. It’s known as a hangover cure and often comes served with potatoes in addition to stale bread. Fortunately, the ingredients are inexpensive and the process is simple, making this a low-stakes shot at finding true love. The classic version of this dish is made with milk and water, though more modern recipes often use chicken stock or bouillon in place of the water. It’s tasty either way.
Chapati
An Indian staple, the chapati is also found in the cuisines of Southeast Asia, the Caribbean, East Africa and beyond. Across the Indian diaspora, this four-ingredient flatbread can vary in its cooking technique, texture and the types of fat and flour used. Adapted from the recipe developer Kiano Moju and her grandmother, Agnes Kiano Kasaine, this flaky Kenyan version, sometimes nicknamed “chapos,” uses all-purpose flour instead of atta, a whole-wheat flour, and stretches portions of the dough thin enough to see your hands through. Generous spoonfuls of oil are rubbed over the sheets, which are then rolled over themselves to create delicate layers. You’ll find this dough benefits greatly from periods of rest, which relax the gluten, making it easier to stretch and roll. Ms. Moju describes the chapati making process as “communal.” So gather your ingredients and line up a few helpers.
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Lahmajun (Armenian Flatbread With Spiced Lamb)
These thin, chewy-crisp flatbreads—often called “Armenian pizza” by non-Armenians—are easy to make at home and best when eaten hot from the oven.
Miso Pecan Banana Bread
This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930’s — in the midst of the U.S.’s Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.
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Ka'ak al Quds (Jerusalem Sesame Bread)
A sesame seed crusted exterior gives way to a sweet fluffy interior in these hallmark ka’ak breads synonymous with Jerusalem.
Cheddar Chive Crisps
Every cookie tin deserves a little savory bite. These delicate crisps are speckled with fresh herbs and have a golden vein of cheese running through the dough. Fresh ground black pepper adds a gentle, lingering heat. You can go with any firm cheese that has strong notes here; sharp Cheddar, Parmesan or pecorino will all work nicely. Both the dough and cheese will benefit from staying cold while you work, so return the dough to the refrigerator as often as necessary to keep it chilled. (This cookie is one of six cookies that you can make with this Butter Shortbread Dough recipe. If you make that dough, you can make a double batch of the Cheddar Chive Crisps or try any of the other five recipes.)
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Brioche
This classic brioche is airy and tender, with a deeply rich and buttery flavor thanks to a hands-off cold fermentation.
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Homemade French Baguettes
Everything you need to know to make perfect French baguettes at home.
Orange, Pistachio and Chocolate Shortbread
This buttery shortbread showcases the classic combination of candied orange and dark chocolate. The cookie ages very nicely and is even better in the days after it is baked. The cookie dough will feel crumbly when it’s removed from the mixing bowl but pressing the dough into the baking pan and allowing the dough to hydrate over the course of a few hours will help it come together.
Thanksgiving Stuffing
This deeply savory, buttery sage stuffing builds layers of flavor with each step. First, whole sage leaves fry in melted butter for a pretty garnish that offers pleasurable crispy bits. The butter ends up browned, nutty and infused with the herb’s woodsy aroma, and helps chopped sage, fennel seeds, poultry seasoning and cayenne bloom for a fragrant blend that tastes like sausage. Milk in place of watery boxed stock means there’s a base of richness that only dairy can provide. The combination of white bread and cornbread results in a classic but amped-up Thanksgiving stuffing with textural integrity and a hint of sweetness to boot.
French Toast
The best French toast feels like dessert, crackling and crisp on the outsides with pudding-soft centers. You get that effect quickly with this easy French toast recipe or you can take your time with Overnight French Toast, which tastes like bread pudding. Even though this version is fast enough for a weekday breakfast, it’s special enough for weekend brunch. Keys to This Recipe How to Make French Toast: Fully soak bread in an egg-milk mixture, then cook the slices over moderate heat, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. French Toast Without Dairy Milk: If you don’t want to use cow’s milk, you can substitute the same amount of almond or other nut milk or coconut milk (not coconut cream). Because oat milk is thicker, it isn’t as readily absorbed by bread. The Best Bread for French Toast: The formula below was designed for regular sliced sandwich bread, but works with any type of bread (either one thick slice or two thin ones). Rich and tender challah and brioche make for a sweeter breakfast, while sourdough and other crusty country-style loaves give the dish a nice chew and savory complexity. How to Make French Toast Ahead: If preparing French toast in batches, slices can be kept warm in a 200-degree oven on a baking sheet or wire rack set in a baking sheet. The Best Pan for Making French Toast: Wirecutter tested 25 options over many years to recommend the best nonstick skillets.
Huevos Rancheros
Eggs “rancher’s style” is a traditional, hearty Mexican breakfast typically enjoyed after a hard morning’s work. But huevos rancheros also makes for a satisfying and comforting weeknight dinner. The simple yet flavorful homemade salsa comes together quickly and is smartly used in three ways: a quick simmer transforms the salsa into the warm ranchero sauce; it adds a zesty flavor that shines through in the smoky refried beans; and it gives a final fresh finish as a tangy topping. Any leftover ranchero sauce and refried beans make for great dips the next day.
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Taboon (Palestinian Flatbread)
Tender yeast-raised taboon bread is easy to replicate baked on pebbles in a cast-iron pan. An essential component of msakhan, it is also perfect for many toppings or simply ripped apart to scoop your favorite dip.
Four-Cheese French Bread Pizza
Each cheese plays a special role in this French bread pizza: A combination of Parmesan and pecorino makes it especially nutty and salty; mozzarella melts evenly and a sharper deli-style provolone bridges the gap between them. Once you learn how to make the classic white sauce (technically a Mornay, which is a béchamel with cheese added), you’ll find dozens of ways to use it beyond pizza: Swap in an equal amount of grated Cheddar and toss it with pasta for an easy stovetop mac and cheese, or use Gruyère, slather the sauce over ham on toast, and broil until bubbly and browned. The sauce can be made up to 3 days ahead of time; store tightly covered in the refrigerator until ready to use.
Pepperoni Lover’s French Bread Pizza
An easy no-cook sauce works as a tangy base for pizzas of all kinds. Draining the tomatoes before seasoning ensures the sauce won’t create any soggy bottoms, no matter what type of crust you build your pizza on. Use an equal amount of crushed or whole peeled tomatoes instead of diced if that’s what you have on hand. Just use your hands to break whole tomatoes up a bit (and drain off any additional liquid). The sauce will keep, tightly covered in the refrigerator, for about 5 days. But feel free to use your favorite jarred marinara in its place. Leftover pizza reheats beautifully in a 350-degree oven until warmed through.
Pesto and Mozzarella French Bread Pizza
Basil is the classic choice for this alternative to red sauce, but blend in any tender, flavorful herbs or greens like parsley, spinach, or arugula depending on what you have around. This pesto recipe doubles easily and freezes well, too: Transfer the finished pesto to an ice cube tray and freeze until firm. Pop the frozen pesto into a resealable bag, and keep it in the freezer for up to three months. Defrost whenever a pasta or pizza craving calls, though you can certainly use store-bought pesto to make things even easier. Fresh mozzarella creates excellent cheese pulls, but feel free to play around with other soft cheeses: A crumbling of feta or goat cheese would make delicious variations.
Chocolate-Peppermint Shortbread
In this vibrant holiday dessert, cocoa shortbread is pressed into an even layer, baked, then topped with swoops of peppermint meringue (optionally swirled with red food coloring). Back into a low oven it goes for about 2 hours, until the meringue becomes crisp and chewy. Once cooled, it's cut into rough, jagged pieces. If you don’t have a stand mixer, the shortbread and meringue can be made with a hand mixer or entirely by hand. The mixing times will be significantly longer, so follow the visual cues instead. (Watch Sohla make her Chocolate-Peppermint Shortbread here.)
Roti
Roti is a basic, everyday bread, but making it takes a lot of skill. The dough is kneaded with just enough water to bring it together and keep it soft and pliable. And though it’s not yeasted, a ball of well-mixed and -rested dough will be supple and almost spongy, as if it were. Cooks who are used to making roti at home can roll out thin, round disks that puff up as if by magic. But the real magic of roti is how a few of them can turn anything — a little kheema, or a few spoonfuls of aloo masala — into a satisfying meal.
Scrambled Eggs With Buttery Bread Crumbs
Also known as the “poor man’s Parmesan,” pan-fried bread crumbs are most often found on top of pasta. But it turns out, they’re great on just about anything. Case in point: tender, fluffy scrambled eggs. Think of it like eggs and toast, just different. I always have English muffins around, but feel free to swap in your favorite bread. Sourdough, whole-wheat, multigrain, rye, anything works. And while this is wonderful with just the eggs and crumbs, if you’re feeling ambitious, you could call in some finely chopped chives, hot sauce, or even—wait for it—grated Parmesan.
Asparagus With Soft-Boiled Eggs & Anchovy Bread Crumbs
Bright-green asparagus do most of the talking here. The anchovy bread crumbs, jammy eggs, and polka dots of chile paste make this filling enough for dinner. And, I know, a pound of asparagus per person sounds scandalous. And it sort of is. But that’s what makes it fun. Of course, this would also make a great side next to any protein, like roast chicken, pan-fried pork chops, or crispy-skinned fish.