It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.
'Bread' on Serious Eats
Whether you're serving it with chili or simply with a smear of butter and a drizzle of honey, good cornbread with a moist, tender crumb and and intense corn flavor is one of life's greatest pleasures. So how do you take one of life's greatest pleasures and make it even more, well, pleasurable? Simple: Add some browned butter to it.
Stollen is one of the world's great Christmas breads, a delicious treat whether you celebrate Christmas or not. Most people buy it, but the truth is that stollen is as easy to make at home as any basic bread.
Bacon, cheddar, and scallions load this cornbread up with a salty, sharp, and smoky flavor that contrasts against the sweet and moist cornbread.
Maple syrup adds a distinct sweetness that pairs well with the toasted walnuts that give this tender and moist cornbread a nice crunch.
I take sweet Northern-style cornbread and make it even sweeter with honey—it's the perfect counterpoint to the tart fresh cranberries and bright orange zest in this recipe.
This Southwestern-style recipe calls for roasted poblano and red bell peppers, corn, and a little cayenne, for a sweet and fruity bread with a slight touch of heat.
Creamy, sweet, fruity, and spicy, this cornbread cheese gets a big transformation from the simple addition of chopped fresh jalapeños and pepper jack cheese.
It's no question that stuffing is the best thing on the Thanksgiving table. It's also no question that my Easy Pull-Apart Pepperoni Garlic Knots are the most stupidly delicious easy recipe I've come up with so far this year. So what happens when you take the idea of a pull-apart garlic knot and mix it up with the flavors of stuffing? A bit of Thanksgiving magic, that's what.
Northern-style cornbread is defined by a sweetness and moistness that more closely resembles cake than bread. This recipes gives you all that, plus a deeply browned, crisp Southern-style crust.
This savory cake from Yotam Ottolenghi's newest cookbook, Plenty More, is as beautiful as it is unusual: cauliflower florets are suspended in a golden cake with green flecks of basil and a load of parmesan cheese, with an orbit of onion rings on top and crunchy, aromatic seeds gilding the edges. And, as with most of Ottolenghi's out-of-the-box creations, it's just delicious.
The recipe combines two classic fall quick breads: pumpkin and gingerbread. It grabs the ginger and molasses from a classic gingerbread and adds just enough pumpkin for moistness without adding too much pumpkin flavor. Think of it as a really spicy variation of your favorite pumpkin bread.
These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well.
This all-purpose bread recipe produces a crusty plain white loaf that's classic and delicious. The quantities given here yield two crusty hearth loaves with an open crumb, and is a great starting point for learning to bake bread at home.
These soft rolls are great for sandwiches. They have a moist, tender crumb and thin, crisp exterior. Most of the time spent here is just letting the yeast do it's thing. These rolls are a great way to ease into bread baking, easily mixed in a standing mixer and shaped by hand.
Making panzanella— the classic Tuscan tomato-and-bread salad—without tomatoes is tricky, because you need all those juices to soften the stale bread. The trick is to find other ways to make the dish as flavor-packed and moist as possible. Here's our method with asparagus, cucumbers, and red onions, served alongside roast chicken.
Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg.
This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day.
This easy focaccia bread gets a tart bite from thin slices of Meyer lemon and a salty hit from Kalamata olives.