Bread Flour

This flavorful Italian loaf begins with a biga, the Italian term for "starter dough." Make the biga a day before baking the bread.

Over the past few years, the popular Italian flatbread has made its way into bread baskets at home and in restaurants. This version is tender and redolent of rosemary and olive oil. It’s perfect as a snack, served with soup and salad, or split for sandwiches.

Truffle oil adds an earthy nuance, but using olive oil will also result in a delicious bread.

The following microwave recipe was tested in an 800-watt oven. Cooking times will vary from one manufacturer's product to a another, depending on power and size configuration; therefore, it is imperative to refer to the instructions that accompany the appliance and to treat the times given in this recipe simply as guidelines. Can be prepared in 45 minutes or less.

These Italian-style breadsticks are a deliciously different addition to Thanksgiving dinner. You will need a plastic spray bottle filled with water to mist the oven while the breadsticks are baking (the water makes them crusty and chewy on the outside and slightly softer inside).

These really do taste like pretzels, but they're shaped like regular dinner rolls. Quick-rising yeast makes them a cinch to prepare, and boiling them before baking is the secret to their superb texture.

You don’t need a pizza oven (or even a baking stone) for our test kitchen’s ultimate recipe.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

White conchas may look plain, but with a boost of high-quality vanilla, they’re unexpectedly flavorful.

Why have a chocolate- or vanilla-flavored concha when you can have both in this New York–inspired twist on the classic Mexican sweet bread?

If you like the sound of a choco-coconut concha, give the classic Mexican sweet bread tropical twist by using virgin coconut oil.

The salty, springy bread that looks like the surface of a distant planet. Take us there.

These pretzel nubbins are crunchy on the outside and soft and chewy on the inside.

These slightly sweet brioche buns have a tender, buttery inside that's mouthwateringly good.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, a collection of our essential recipes.