Cinnamon Sugar Pull-Apart Bread
A soft, buttery enriched loaf layered with cinnamon sugar so you can tear it apart sheet by sheet. It bakes up tall and golden with a shiny vanilla glaze poured over the top while it's still warm.
75 min
GF
Bread & rolls
16 recipes
Rolled Cheese and Salami Stuffed Bread
A soft, olive-oil-rich loaf spiraled around molten mozzarella, provolone, garlic, and salami. Every slice pulls apart into warm, cheesy ribbons.
73 min
GF
Classic Brioche Loaf
A tall, golden French loaf with a feathery, almost silky crumb and enough butter in it to make toast feel like dessert. The dough does its real work overnight in the fridge, so the hands-on part is short and the payoff is huge.
85 min
GF
Soft Pretzels
Deep mahogany crust, pillowy chew inside, and a hit of coarse salt on top — these are the pretzels you want warm in a paper sleeve. A 30-second dip in boiling baking soda water is the whole trick.
49 min
GF
Classic Chewy Bagels
A proper boil-then-bake bagel with a blistered, glossy crust and a dense, satisfying chew. An overnight rest in the fridge does most of the work and gives these the deep, malty flavor you can't rush.
67 min
GF
Soft Cinnamon Sweet Rolls
Pillowy enriched yeast rolls with a buttery cinnamon swirl and a pour-over vanilla glaze. They pull apart in soft sheets and taste best still warm from the pan.
65 min
GF
Pecan Sticky Buns
Soft, buttery enriched rolls baked over a cooked brown sugar caramel studded with toasted pecans, then flipped so every bun wears a glossy sticky cap. Worth every minute of the two rises.
77 min
GF
Soft Buttery Dinner Rolls
Pillowy, pull-apart rolls with a glossy golden top and a feather-light crumb that tears into soft strands. One bowl of enriched dough, two unhurried rises, and a pan of rolls that disappear before the main course lands.
50 min
GF
Rosemary Sea Salt Focaccia
A no-knead, overnight dough that bakes into a pillowy slab with a shatter-crisp, olive-oil-fried bottom and deep dimples full of rosemary and flaky salt. Ten minutes of actual work; the fridge does the rest.
50 min
GF
Soft Skillet Flatbread
Pillowy, blistered flatbread that cooks on the stovetop in about two minutes a side, no yeast and no oven required. Greek yogurt does the heavy lifting, keeping every piece tender and foldable for days.
65 min
GF
Classic Deli-Style Rye Bread
A tender, caraway-flecked sandwich loaf with a deep molasses-brown crumb and a crisp, burnished crust. It slices clean and holds up to anything you pile on it.
73 min
GF
Whole Grain and Seeded Sandwich Loaf
A soft, nutty sandwich bread packed with whole wheat, oats, and four kinds of seeds. A hot-water soaker keeps the crumb tender instead of dry and crumbly, and a seeded crust gives every slice a little crunch.
80 min
GF
Classic Sourdough Boule
A tall, crackly-crusted round loaf with an open, chewy crumb and real tang, leavened entirely with a ripe starter. Most of the work is waiting, and the overnight cold proof does the heavy lifting on flavor.
90 min
GF
Country Loaves
Two big, blistered country loaves built on an overnight poolish, with bread flour, whole wheat, and a little rye for that deep, faintly sour bakery flavor. The dough asks for patience rather than skill — most of the work happens while you sleep.
90 min
GF
Soft White Sandwich Loaf
A tall, tender white loaf with a feather-soft crumb and a thin buttered crust that slices cleanly for sandwiches and toast. One bowl, two rises, and no special equipment beyond a loaf pan.
65 min
GF
Classic Soft Cinnamon Rolls
Pillowy enriched dough wrapped around a dark brown sugar and cinnamon swirl, baked until the centers are barely set and finished with tangy cream cheese icing. This is the version worth setting an alarm for.
70 min
GF