You've had a few weeks to practice your quick breads by now, so I assume you're an expert. If you feel like you've conquered the world of tea brack and scones, it's time to move on to yeasted breads. Breadmaking gets more intense when yeast enters the picture—you have to deal with kneading, rising, and other complications—but it's still totally doable. Start with simple no-knead breads like our roasted-garlic focaccia, then move on to crusty white bread, buttery Parker House rolls, and even homemade bagels. We've got 14 recipes for all sorts of breads to help get you comfortable working with yeast.
Simple Crusty White Bread
This classic, all-purpose loaf is a natural place to start your adventures in breadmaking. It's made with just four ingredients—flour, water, salt, and yeast—which allows you to really focus on the technique. Instant, active dry, and fresh yeast all work here, but the amount that you need depends on the one you choose.
Better No-Knead Bread
Do you feel like you need to ease yourself into the world of yeasted breads more slowly? If so, this no-knead bread cuts out a lot of the work. Rather than kneading the ingredients by hand or with a mixer, you simply let the dough sit for several days and let it develop gluten on its own.
Gluten-Free Potato Bread
People with gluten intolerances don't have to be left out of the bread-making fun. This potato bread is 100% gluten-free thanks to a blend of cornstarch, tapioca starch, white rice flour, brown rice flour, nonfat milk powder, potato flour, and xanthan gum. The same blend can be used as a one-to-one substitute for all-purpose flour in any recipe you'd like.
The Best Challah
Challah is a great bread to try to make at home—not only is it easy, but you can make it extra rich and tender by using more egg yolks than commercial bakers can. The only hard part is braiding the dough, but go slowly and you will be fine. This recipe makes two loaves—save the second for amazing French toast.
Cemitas (Mexican Sesame Seed Sandwich Buns)
Whether you're making a Pueblan-style cemita, a Roosevelt Avenue-style cemita, or just a hamburger, a fresh bun is one of the best ways to improve your sandwich. And buns don't come much better than the egg-enriched, brioche-like cemita, which has a sweet and savory flavor and dense-yet-light crumb that can stand up to as many toppings as you throw at it.
The Best Dinner Rolls (Fluffy, Crusty, and Chewy)
Calling something the best dinner roll is a strong statement, but if you like your rolls to have a substantial crust worthy of gravy-soaked mashed potatoes, then this is the recipe for you. Light and fluffy inside, the rolls are crispy on the outside because we boil the dough as we would if we were making bagels.
Parker House Rolls
As much as I love those dinner rolls, I also have a special place in my heart for soft, buttery Parker House rolls. Ours are extra fluffy thanks to a secret ingredient: instant mashed potato flakes. When you make the dough you want to use milk that's warm but not hot—about 30 seconds in the microwave should do the trick.
Soft Bread Salami Rolls
Vegetarians look away—these start as simple sandwich rolls, but have a couple very meaty twists. The first twist is to brush the rolls with rendered beef fat, and because that's not enough we also bake them on top of thin slices of salami. We make the rolls with instant yeast because it's the easiest, quickest option.
Pillowy (and Pretty) Yeasted Angel Biscuits
Most biscuits are quick breads, but the addition of active dry yeast turns these into pillowy biscuit-dinner roll hybrids. It's the best of both worlds—you get the buttery flavor and tender texture of a biscuit, but the springiness of a roll. They hold together better than other biscuits, making them ideal for sandwich construction.
The best bagels tend to stay that way for a very short time—even an hour out of the oven and they can be ruined. Our recipe, though, uses a Japanese technique called yukone to make bagels that stay crisp for days after baking. The technique involves precooking some of the flour and water into a gelatinized paste, which helps improve browning and moisture retention.
Old-Fashioned, No-Knead English Muffins
Moving onto another breakfast classic, our English muffins use an overnight rise to get a perfect texture with minimal kneading. We cook the muffins entirely on the stovetop—the high heat gives them crisp crusts and and lots of nooks and crannies.
Perfect Homemade Pita Bread
I'm a little bit of a pita snob—the stuff you can buy in most stores is just too bland and dry for me to touch. Our homemade pita bread, on the other hand, has a wonderfully yeasty, nutty flavor and a chewy-but-delicate texture. It's important to knead the dough well and roll it thin if you want a good pocket.
Easy No-Knead Olive-Rosemary Focaccia With Pistachios
Not only does this focaccia not require kneading, but you don't even need to stretch it out to fill the pan—by using a well-hydrated dough and a well-greased pan, gravity will do all the work. You can top focaccia pretty much however you'd like—here we go with olives, pistachios, and rosemary.
Easy Roasted-Garlic Focaccia
This recipe takes our no-knead focaccia and gives it a garlic bread twist. We incorporate the garlic two ways, pushing roasted cloves straight into the dough before baking and brushing the loaf with garlic butter after it comes out of the oven. If you find the base of the bread isn't quite crispy enough just give it a few minutes on the stovetop to finish cooking.