Yeast

Snatch up summer’s last big, juicy heirloom tomatoes and join Sohla El-Waylly for a grilled naan and tomato party. Grated raw tomato and ghee-sizzled nigella seeds create a base for pretty-in-pink raita and do double duty smeared on the naan during grilling. Meanwhile, big tomato wedges get tossed in spiced yogurt before charring on the grill. The dough for the naan is sticky and soft, but don’t be tempted to add flour. A supple and moist dough is key to a tender, bubbly bread. Just keep kneading and the dough will grow bouncy and smooth. If you haven’t worked much with yeast, don’t fear! Flatbread is a forgiving place to start playing with fermentation.

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.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

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.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

We tried this with a lot of different flours, but King Arthur was the best.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

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.

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. 

Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.

Some of the seed mixture will inevitably fall off as you shape and bake the grissini; don’t stress it.

For BLTs, French toast, grilled cheeses, bread and jam, the daily lunchbox sandwich, or whenever an absolutely perfect loaf of white bread is required. This is part of BA's Best, a collection of our essential recipes.

The best beignets come from New Orleans, but the high protein content in bread flour gives this classic-style beignets recipe an authentic texture.

This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really