Breads

From crusty artisan sourdoughs and pillowy sandwich loaves to speedy flatbreads and sweet quick breads, this collection gathers recipes for every appetite and schedule. Expect approachable techniques, starter-friendly sourdoughs, no‑knead weeknight loaves and weekend projects that reward you with warm crust, tender crumb and unforgettable aroma.

Traditional Irish Soda Bread

By Melissa Clark

While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic Irish soda bread recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It’s a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy’s Day. Or make this recipe all year long. That’s how they do it in Ireland.

1 hr

Cheddar Jalapeño Bread

By Jesse Szewczyk

A homemade yeasted bread, featuring a crusty exterior and chewy interior, loaded with sharp cheddar cheese and plenty of diced jalapeños.

Focaccia

By Amelia Nierenberg

Seasoned with little more than olive oil and crunchy sea salt, focaccia is an ancient bread that is unexpectedly easy to make. Once a staple at Caroline Fidanza’s now-closed sandwich shop, Saltie, in Williamsburg, Brooklyn, this recipe from the “Saltie: A Cookbook” is perfect on its own, but also serves as a base upon which you can experiment. If you want to alter its flavor, sprinkling some aromatic dry herbs on top of the dough provides deep savory notes. Or decorate it vibrantly with the vegetables and fresh herbs of your choosing for an Instagram-worthy focaccia garden (see Tip).

30 min