Six round loaves of no-knead artisan bread.
Stephen Scott Gross
1 of 22

No-Knead 5-Minute Artisan Bread

This no-knead 5-minute artisan bread show you how to make homemade bread in just minutes a day without fuss. Quick, easy, rustic, entirely doable even by novices, and the best loaf you'll ever bake.
Seven sourdough bagels topped with poppy seeds.
Daniela Trapani
2 of 22

Sourdough Bagels

If sourdough bagels aren’t on your must-make list, add them immediately. They’re easier than you may think.
A baked pain d'epi on a piece of parchment paper.
David Leite
3 of 22

Pain d’Épi | Wheat Sheaf Bread

Pain d’épi is essentially a baguette in the shape of a wheat shaft, a charming French tradition dating back centuries that’s surprisingly easy to make at home. Same terrific flavor as the classic. Different shape.
A browned loaf of homemade sandwich bread in a metal loaf tin.
Erin Kunkel
4 of 22

Homemade Sandwich Bread

This homemade sandwich bread, made with flour, water, yeast, and salt, is an easy and relatively quick way to make the best sliced white bread ever thanks to simple instructions and no-nonsense, give-it-to-me-straight, hand-holding advice. Perfect for novice bread bakers.
Three pretzel rolls on a sheet of parchment sprinkled with coarse salt.
Meike Peters
5 of 22

Pretzel Rolls

These pretzel rolls taste are just like the real German pretzel deal—shiny, salty, perfectly burnished, and densely bread-y. They’re reminiscent of a soft pretzel but in a more versatile shape so you can smother with butter, stuff with your favorite sandwich fixings, or inhale straight off the baking sheet.
Five classic brioche rolls on a wire rack, three in metal tins, two removed from the tins.
Quentin Bacon
6 of 22


This brioche is a French bread that has a rich flavor, slightly sweet taste, and tender, airy texture thanks to plenty of butter and egg yolks and just the right amount of flour. Perfect for breakfast.
A loaf of ciabatta, sliced, and filled with large air holes.
Ed Anderson
7 of 22


This ciabatta recipe for traditional Italian bread is made the authentic way with a biga, or starter, and turns out a loaf that’s incredible on its own or in a sandwich. 
A piece of Jim Lahey's no-knead bread with three pieces of butter and a sprinkling of salt on top.
David Leite
8 of 22

Jim Lahey’s No-Knead Bread

Jim Lahey’s no-knead bread recipe turned traditional bread making upside down for all of us. Made with just flour, yeast, salt, and water, the bread is the fastest, easiest, and best you may ever make.
A cut loaf of cinnamon raisin swirl bread and a slice of it on a yellow plate with butter in the background
David Leite
9 of 22

Cinnamon-Raisin Swirl Bread

This cinnamon-raisin swirl bread is a homemade loaf of awesomeness made with whole wheat and oat flours with brown sugar, cinnamon, and raisins swirled throughout. Unspeakably more satisfying than anything you can buy.
Three burger buns topped with sesame seeds on a wooden surface.
Natasha Breen
10 of 22

Burger Buns

Soft, vaguely sweet, and golden-yellow from the butter and egg, these simple buns are perfect for burgers (whether beef or plant-based), or any of your favorite sandwich fillings.
A variety of homemade bagels on a white surface.
Isobel Wield
11 of 22

Classic Homemade Bagels

The classic bagel is chewy inside with a firm, crisp crust. The step of boiling the unbaked bagels in molasses-infused water is what gives traditional bagels their taste and texture. If you've never had a fresh bagel, right out of the oven, you'll never go back to frozen or day-olds again.
Cast-iron pot with a loaf of Jim Lahey's no-knead whole-wheat bread on a gray background.
Squire Fox
12 of 22

Jim Lahey’s No-Knead Whole-Wheat Bread

This no-knead whole-wheat bread from Jim Lahey is quick to make but as good as old-fashioned bread. And with the added benefit of whole wheat and being done in less than two hours.
A partially sliced loaf of multigrain bread on a wooden board.
Nevada Berg
13 of 22

Multigrain Bread

This multigrain bread, made with a mix of rye, barley, oat, and whole wheat flours along with milk and molasses, is a healthy yet irresistible loaf of homemade bread you’ll come back to again and again.
A loaf of monkey bread--balls of caramel-coated bread dough dripping caramel sauce on a rectangle plate
Zoë Francois
14 of 22

Monkey Bread from Zoë François

This caramel monkey bread is a gooey sweet pull-apart cake made from blobs of brioche dough coated in a caramel sauce made with cinnamon, butter, and brown sugar. It's easy as can be to make from scratch in a loaf pan—and fun as heck to tease apart with your hands.  It makes a great breakfast treat, snack, dessert, or even Christmas morning surprise.
Jim Lahey no-knead olive bread with three slices cut, sitting on a wooden cutting board with a napkin, a bread knife, and a pile of sliced green olives.
Squire Fox
15 of 22

Jim Lahey’s No-Knead Olive Bread

Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.
A partially sliced loaf of buttermilk sandwich bread on a wooden cutting board with a bread knife lying beside it.
Susie Cushner
16 of 22

Buttermilk Sandwich Bread

This buttermilk sandwich bread is a classic recipe that turns out tender bread, perfect for toast, sandwiches, bread pudding, and beyond.
A loaf of Galician rye bread with a slice cut off to show the airy texture.
Quentin Bacon
17 of 22

Sourdough Rye Bread

Sourdough rye bread is essentially a rustic rye sourdough bread made from a starter that’s subtler and lovelier and more approachable in flavor than most deli rye breads.
A loaf of Jewish rye bread, cur in half, one half balancing on the other
Antonis Achilleos
18 of 22

Jewish Rye Bread

This Jewish rye bread is as authentic as it comes, without having to make a trip to the bakery. Made with rye flour, onion, and caraway, you'll also find yourself with a gorgeous starter that you'll be able to feed and use indefinitely.
Halved slices of sourdough stacked on top of each other on a white and grey marble surface.
Emilie Raffa
19 of 22

Sourdough Bread

This sourdough bread is easy to make with only starter, bread flour, water, and salt, and the finished artisan loaf has a crunchy crust and tender crumb. Here’s how to make it.
Chocolate Babka
Jonathan Lovekin
20 of 22

Chocolate Babka

Chocolate babka fans, rest assured, this is not a lesser babka. Instead it’s practically oozing with chocolate and butter and homemade babka-y awesomeness.
A person slicing a loaf of milk rye bread on a wooden cutting board.
Quentin Bacon
21 of 22

Milk Rye Bread

This milk rye bread, made with rye and bread flours along with milk and molasses and other pantry ingredients, has a subtle rye flavor and is slightly sweet. And it’s simple enough for novice bakers. Here’s how to make it.
A partially sliced loaf of challah on a wooden cutting board.
22 of 22


This challah is a traditional Jewish bread made with yeast, flour, water, eggs, and oil, that’s perfect for the Sabbath, Rosh Hashanah, or any other special occasion.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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