Yeast

The key to cooking this yeast-risen, yogurt-enriched Indian flat bread at home is a hot cast iron skillet.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.

I love Jim Lahey's crust because it's thin, crispy, and so very reliable. I can't ever remember a night where it didn't work. When we're feeling healthy, we replace the white flour with whole wheat flour-if you want to be sneaky about it with the kids, you can start by just replacing half with whole wheat flour. We usually use one ball of dough for one dinner and then freeze the extra for another dinner later. To thaw, remove from freezer about two to three hours before using and work it with your hands if it's still stiff.

To serve these for brunch without waking up at the crack of dawn, make the dough the day before and chill overnight, wrapped in plastic. Bring to room temperature before proceeding.

Yes, the dough is buttery, but replacing the brown sugar with pureed dates is a nutritional game-changer.

This not-too-sweet loaf would also make amazing French toast.

Baked in cast-iron skillets, these loaves are dense, soft, and subtly sweet.

This is what I'd call the quintessential American pizza dough, inspired by New York-style pizza: medium thin, satisfyingly chewy, and the ideal companion to mozzarella, tomato sauce, and the pizza toppings Americans love best, from pepperoni and sausage to olives, mushrooms, and other vegetables. It's the dough I teach first to new students, and the one I recommend experimenting with because it's so versatile and user-friendly.

Here is a starter I use frequently in my restaurants. My poolish follows the traditional proportions of equal parts water and flour, so its hydration is at 100 percent. In general, unless I specify otherwise, use the same flour in your starter that you will be using in your dough. I always make starters with cold water to slow down the fermentation process for greater flavor complexity. It's helpful to use a clear glass bowl so you can see how well your starter is fermenting.

Straight talk: This is the greatest sandwich bread a person could ever hope for. And you absolutely need a stand mixer to make it.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Sweetened with honey and made with either milk or water, this simply braided, sesame-crusted challah recipe makes four loaves, so you’ll have plenty for your Rosh Hashanah celebration and the days following.

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

A splash of brandy—plus orange zest and juice—in the doughnut batter complements the fruity jam filling perfectly. Try it with any preserve, pastry cream, or sugar coating you like.