Yeast

Can't find kefir? Substitute buttermilk or plain yogurt.

If your jam is too thick, a few pulses in a food processor will loosen it up—no need to add water.

No secrets here—the key to the buttery flavor and signature texture of monkey bread is the brioche dough.

Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They’re a little labor-intensive, but once you taste them, you’ll be hooked.

A soft-pretzel crust and a giant salted-pretzel topper take the place of traditional pie dough in this fun twist on apple pie.

Detroit-style pie is a thick, rectangular pizza with super-crispy edges, and the sauce is layered on top of the cheese. It is sometimes twice baked, and always delicious.

Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.

Make it as a whole loaf or turn it into rolls; any way you bake it, it’s a winner, and you can use this method to create all sorts of variations.

You will never eat a better doughnut than the one you make yourself, still hot out of the oil.

You can serve these flatbreads as is or wrapped around a filling.

Make this traditional German Kranzkuchen for a festive sweet treat to serve on Christmas morning.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Resting yeast-raised waffle batter overnight enhances their flavor and makes their texture wonderfully crisp and fluffy.

A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.

Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.

These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.