"If you love a thick, crunchy crust on your baguette, with a slightly sour flavor, you'll love this high hydration, lean dough, 100% wild yeast recipe that uses stretches and folds instead of kneading to develop the gluten."—Mark C.
Posie's Butter Fan Rolls
"Here is a recipe that will make Thanksgiving even better: butter fan rolls."—Posie H.
Laura's Cinnamon Raisin Bread
"I grew up eating Cinnamon Raisin Bread for breakfast all the time, but this homemade version beats the store bought one that filled my childhood. It is easy to make and full of cinnamon and plump juicy raisins. Breakfast will never be the same!"—Laura D.
Monica's Sourdough Loaf
"It's a sourdough bread. Made with a 100% sourdough starter, hydratation 60%. Baked at 250ºC with initial steam, the 18 first minutes and then 35 minutes at 200ºC."—Monica C.
"MY FAVORITE bread recipe! This ciabatta bread is perfectly soft and delicious (and makes the best grilled cheese ever!)"—Kayle B.
Mallory's Brioche Buns
"Homemade rolls are a must at any holiday table. These brioche buns are loaded with butter, making them rich and moist."—Mallory F.
Robyn's Pita Bread
"This is like no other pita bread you've had and it's ridiculously easy to make. But the bestest part is that this large, tender pita is smothered, totally smothered, in zahtar. Zahtar is an intense Middle Eastern spice blend of sesame seeds, herbs and sumac that wakes up your taste buds. It makes this pita absolutely life transforming! Try it hot from the oven with a splash of good olive oil, some fresh made hummus and Greek olives. "—Robyn F.
Sonali's Easy and Healthy Pumpkin and Rosemary Bread
"Simple, Vegan and Healthy, this pumpkin bread is downright delicious. What makes it special is that there is no waiting or proofing and it is a one bowl recipe."—Sonali G.
"Twice proofed and seriously delicious challah!"—Devangi R.
SeattleDee's No Knead Sourdough With Nuts and Rosemary
"This "Almost No Knead Sort of Sourdough Bread with Walnuts, Cheese and Rosemary" is a family favorite that we enjoy still warm from the oven, slathered with butter and sprinkled with sea salt. It is also terrific toasted by the slice or grilled for panini, cubed for panzanella or in a savory strata , even as croutons for a hearty soup. Just thinking about it makes me crave a slice... or three."—SeattleDee.
Lara's No-Knead Bread
"Working near Jim Lahey's Chelsea outpost of the Sullivan Street Bakery has it's perks (pizza bianca and fresh bomboloni but to name a few). His no-knead bread recipe is completely fool-proof and utterly delicious every time. You can spruce it up with any seasonings and yummy nuggets you wish - rosemary and black pepper make for a mighty fine smelling kitchen."—Lara S.
"Baked using Chad Robertson's Method, this is the 11th loaf in 3 weeks. This was immediately sliced, toasted, and topped with fried chanterelles and an egg. What a breakfast!"—Henry S.
Regine's Gateau Battu
"I made this wonderful brioche like sweet yeast bread called Gateau Battu (beaten cake) using a recipe from joepastry.com. It is a specialty from the Northern region of France. I particularly like to eat it with butter and/or jam. It is a rich bread made with several egg yolks and more sugar and butter than other breads. It is spectacular as it is baked in a special tall brioche mold."—Regine
Ella's Pain a L'ancienne
"My favorite homemade bread has got to be this pain a l'ancienne, courtesy of Peter Reihart. It is fantastically chewy and flavorful. The best part is that it is extremely simple. Mix cold water, salt, yeast, rye flour, and wheat flour. Throw mixture into the fridge. Remove from fridge, let rise, shape, let rise, and bake!"—Ella F.
Meg's Pumpkin Bread
"I made this bread after realizing I had gotten almost all the way through October without a pumpkin recipe entering my kitchen - unacceptable, really. It's super moist and healthy at the same time, and just as good as mini muffins before dinner."—Meg M.