Traditionally sold in bakeries on Good Friday, hot cross buns are little currant-filled rolls that are slightly sweet and richly tender and oh so hard to resist. And even better when made at home.

• (1)
• 1 H
• 4 H
• 5

Authentic German-style soft pretzels with dark and burnished crusts, yeasty and chewy centers, and, natch the irresistible crunch of coarse salt.

• (3)
• 1 H, 15 M
• 10 H
• 39

All the usual suspects—butter, sugar, eggs, nuts, and, natch, bananas–are here, save for gluten. And we were so tempted by the resulting taste and texture, we didn’t even miss it.

• (6)
• 10 M
• 1 H, 30 M
• 53

Sure, you could traipse to a bakery and buy brioche rather than make them yourself. But where’s the satisfaction in that?

• (2)
• 25 M
• 4 H, 30 M
• 13

“The best biscuits I’ve ever had!” is what we’re hearing from many, many, many folks who when they first try these easy no-rolling-required biscuits. Amen to that.

• (2)
• 15 M
• 35 M
• 11

It’s no longer difficult to find a decent loaf of proper rye bread. This homemade beauty is surprisingly easy to make, milder than most, and doesn’t require any yeast.

• (4)
• 45 M
• 13 H
• 48

This rye sourdough starter doesn’t require any yeast yet creates a better-than-bakery loaf of proper sourdough rye. You’re welcome.

• (1)
• 10 M
• 7 D
• 162

A fast-rising home-baked white sandwich loaf that tastes–dare we say it?–better than mom’s. Way better. And just wait ’til you toast it.

• (1)
• 15 M
• 1 H, 30 M
• 30

Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.

• (1)
• 15 M
• 1 H, 45 M
• 4

A sweet nuttiness, a dense crumb, a crunchy crust, and bags more flavor than normal bread. Whatcha waiting for?

• (4)
• 15 M
• 1 H, 30 M
• 27