Bread

Hearty whole wheat pumpkin cornbread is fall in loaf form — pumpkin purée, cornmeal crunch, cinnamon and allspice, sweetened with brown sugar. Sturdy enough to slice and toast, moist enough to eat plain. The lemon juice brightens all that pumpkin so it tastes fresh,...

Fluffy buttermilk whole wheat rolls prove that whole wheat can be just as soft as white — tangy buttermilk, brown sugar, and a blend of whole wheat and all-purpose flour make tender, faintly sweet dinner rolls. A pinch of baking soda and baking powder gives the lift...

Fluffy pull-apart knotted dinner rolls are what holiday tables dream about — soft, buttery, knotted by hand and baked close together so they tear apart in pillowy pieces. The recipe makes three dozen, which sounds like a lot until they are gone. There's nothing quite...

Sweet lemon cheese swirl bread is comfort baking at its coziest — a tender enriched loaf with a lemony cheese swirl ribboned through and raisins tucked into the spirals. Yes, it takes an afternoon. The smell alone repays you before the first slice is cut. The Ultimate...

This gooey two-cheese stuffed bread loaf is exactly what it sounds like — a soft enriched loaf packed with over a pound of melted Muenster and a bold streak of Roquefort or blue. Pull it apart while it is hot and the cheese strings for days. Party food, game-day food,...

Hearty multigrain rye and oatmeal bread is everyday toast upgraded — three flours, rolled oats, and molasses baked into sturdy sandwich-worthy loaves. Nothing fancy, everything honest. It is the bread that disappears fastest in my kitchen. There's nothing quite like...

Artisan dark rye and wheat berry bread is a serious loaf — chewy wheat berries, stone-ground rye, molasses, and a long slow bake that builds a crust like slate. The warm dark beer in the dough is not a gimmick; it deepens the flavor in a way nothing else can. Plan an...

Quick savory whole wheat herb bread is the loaf I bake when soup is on — a soft crumb scented with minced garlic and onion, and basil, oregano, and thyme running through every slice. Straightforward enough for a first loaf, flavorful enough to become a habit. About...

Orange & fennel rye raisin bread is what I bake when I want the kitchen to smell unbelievable — two whole oranges of zest, a warm hint of crushed fennel seed, and raisins folded through a molasses-tinted rye dough. Half breakfast bread, half afternoon treat....

Hearty potato rye bread with fruit and nuts is old-world baking at its most satisfying — mashed potatoes keeping the crumb moist, prunes, golden raisins, and currants for sweetness, and walnuts running through every slice. It is barely sweet, more bread than cake....

Hearty rye and oat multigrain bread is the dense, dark loaf I bake when I want toast that stands up to anything. Molasses sweetens, rolled oats and dark rye give it chew, and a hot oven builds a crust with real attitude. Simple ingredients, honest technique — a...

Classic vegetarian brioche loaves are butter-and-egg-rich bread at its best — a soft dough worked with plenty of butter, baked into two glossy golden loaves. Butter, eggs, milk, and a little sugar are the whole story. The long rise is the only slow part, and it is...