We know you’ve always wanted to fling pizza dough like a boss. This recipe from master bread baker (and pizza flinger!) Jim Lahey helps you do exactly that.

• (5)
• 25 M
• 18 H
• 23

Slightly sweet and pleasantly dense, these Jamaican dumplings with the festive name are adept at accompanying all manner of spiced fare.

• (8)
• 20 M
• 40 M
• 47

Cute as a button, and not much bigger, these buttery, bacony scones are the most diminutive and darned good biscuits we’ve had in recent memory. Maybe ever.

• (1)
• 30 M
• 45 M
• 31

We’ve been hearing a lot of our recipe testers who’ve tried this focaccia rave about it as “perfect.” We ain’t arguing.

• Quick Glance
• 30 M
• 18 H
• 6

Craving an artisanal-like loaf of sourdough with that trademark crunchy crust and tender crumb? We have the recipe for you. And it’s a cinch to pull off. Swear.

• (1)
• 30 M
• 12 H, 30 M
• 6

We’re hearing the same question over and over and over again. How do I a make sourdough starter? (That is, a homemade bread starter that requires no commercial yeast.) Here’s how in simple, easy steps.

These curiously named, easy peasy, shamelessly simple meldings of biscuit and muffins may make you swear off roll-out biscuits for good.

• (3)
• 10 M
• 45 M
• 23

We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy, toasty, nutty, densely magnificent sesame flatbread from Zanzibar, you’ll be crooning about it to everyone who’ll listen.

• (1)
• 45 M
• 1 H, 30 M
• 4

That’s right. A behemoth stack of French toast made from—believe it—thickly sliced banana bread. Sort of makes you believe in magic, doesn’t it?

• (2)
• 20 M
• 20 M
• 7

Who doesn’t love Jewish rye bread? The not-so-secret secret behind this recipe is the brilliant inclusion of onions and caraway seeds in the starter for a far more complex taste.

• Quick Glance
• 50 M
• 16 H
• 6