Yeast

The unusual crust is made of brioche dough.

A unique no-knead loaf developed for baking in coffee cans to create that special mushroom shape, this white bread is a savory loaf that fills the kitchen with an incredible aroma while it bakes. Since it takes only one rise in the molds, you can plan on 2 hours from mixing to table. In my travels around the United States, home bakers most often surprise me when they tell me this is their favorite bread recipe. It utilizes creamy evaporated milk, which has 60 percent of its water removed and gives the bread an especially delicate, moist texture. I think you will find it exceptionally easy to prepare, and each variation is as good as the master recipe. I use two glass baking canisters in lieu of coffee cans, which are not so often readily available.

Chris Bianco, the owner of Pizzeria Bianco, in Phoenix, makes our favorite pizza dough. He showed us his technique for our October 1999 issue, and we've been building on it ever since. Here, we've adapted his recipe slightly to make it work on the grill. This recipe is an accompaniment for Grilled Pizza Margherita .

Crusty, chewy, and actually easy. No lye or barley syrup needed.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.

These stuffed buns are everything frozen pizza pockets dream of being.

These fluffy buns combine the classic folded-over shape of Parker House rolls and pillowy texture of a milk bread dough—perfect for your holiday table.

Also called pineapple buns, this recipe for bolo bao makes a delectable version of the Hong Kong pastry, with a crispy cookie topping and fluffy interior.

If you think you can’t bake bread, this one’s for you. Your food processor does all the hard work, delivering soft, silky dough in under 10 minutes.

Airy with an outer shell that is crunchy like toast and perfumed like sweet eggy heaven—this is a waffle worth waiting for. 

A speedy take on a focaccia-based pizza (only 40 minutes of rest required!) with Calabrian chile–spiked sauce and salty cured olives.

Use this recipe for plain steamed buns, or bao for sandwiching char siu or spicy tofu, or swab them with sweet red bean paste for dessert.

A recipe that marries the best of a plush focaccia with the cheesy flavors of a pasta favorite.

If Easter Bread Grand Prix were a thing, this tender orange-and-lemon-scented bread would be the clear winner.

An overnight rest in the refrigerator gives this easy no-knead homemade pizza dough an airy lift and bready chew.

These adorable East African doughnuts are fluffy, chewy, and doused in cardamom syrup. No kneading or shaping required.

We took the classic yeasted French dessert cakes known as babas on a tropical vacation with a boozy pineapple-rum sauce and pillowy whipped coconut cream.

These doughnuts are oh so pillowy and light—they're the perfect home for this luscious cardamom cream. 

Pillowy soft, light, and fluffy, these mantou knots from chef Brandon Jew are a versatile steamed bread dream.