Yeast

This bread is ideal for deep summer when you’re awash in fresh, local tomatoes.

These buns employ raspberry jam spread on top of the rolled-out dough so that when you roll it up, the jam is spiraled
throughout the individual buns.

This yeasty, coarse-textured breakfast loaf makes the best toast ever. Slather it with jam or turn it into an egg sandwich.

This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day.

Qiāng bǐng is crispy on the outside, fluffy and chewy on the inside, and truly magical when fresh off the stove.

This classic yeasted recipe produces waffles that are wonderfully crisp outside, and creamy on the inside.

These chocolaty pastries have the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

Small, hand-held kouign-amann are common in North America, but this recipe shows off the other way the classic Breton pastry can be made: as a single 9-inch cake.

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

June Edelmuth has become known all over Sydney for this legendary bread. The deliciously dense cinnamon and sugar-swirled babke honors the memory of June's Russian grandmother, Minka.

If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.

Pillowy flatbread is an optimal canvas for buttery avocados and a spicy salsa, but it can also be a vehicle for all kinds of dips and spreads. Just don’t call it avocado toast!

This grilled pizza is the perfect mix-and-match situation. Top it with fresh mozzarella, sliced cured meat, juicy burst tomatoes, or whatever else you like.

Letting the dough do its first rise in the fridge overnight means improved flavor and ease of handling, but if you don’t feel like waiting that long, leave it out at room temperature until doubled in size—three to four hours.

This lavash recipe makes a forgiving dough that can bend to your schedule: You can make the first step and the final product in about 6 hours, or you can spread the work out over the course of a couple days.

There's nothing better than puffy yeasted buns saturated in rum syrup, especially when it's inspired by the citrusy Mai Tai cocktail.

This traditional Greek yeast bread is flavored with bright orange zest, floral anise, and pine-like mastic.

A basket of unusual breadsticks will vanish in no time. The fact that you scatter the strips of dough on baking sheets rather like pick-up sticks results in great texture: they’re chewy where the strips overlap and crisp where they don’t.

This recipe looks more daunting than it actually is. You basically make a bread dough with a bit of butter and egg in it, knead it for a while, the leave it alone to do its thing.