When I was flipping through King Arthur Flour's Whole Grain Baking book, I knew I wanted to try at least one recipe that wasn't a typical loaf.
These whole wheat crackers looked like they had a nice balance of wheat, sweet, and salty, and the result was even better than I expected. The recipe calls for no yeast, so they're quick to make—no need to wait for rising.
What Worked: You know Wheat Thins? Well these do taste better. The store-bought crackers are usually better when topped with something, but these are snack-worthy all on their own.
What Didn't: This makes a fairly small bowl of crackers. There are a lot of crackers in that small bowl, but they're very thin and light, so it's not a lot of cracker volume. ff you're making them for a party, you might want to double or triple the recipe.
Suggested Tweaks: I didn't think these needed any additional salt on top, but next time I might add sesame seeds or flax seeds for both flavor and accent color.

A "monkey bread" is a sweet or savory loaf made by putting together small squares or balls of dough with melted "butter" and nuts plus cinnamon sugar OR herbs (and sometimes cheese with the herbs-- you could use vegan parmesan). The bread is pulled apart to eat-- kids love it! I don't use a bread machine very often, but I thought it would be fun to make a specialty bread IN the bread machine-- not just the dough, but the shaped bread as well. The result was great!  It would even make an easy and yummy Easter breakfast bread.

This whole wheat loaf from Kneadlessly Simple borrows a technique from bread-baking master Peter Reinhart for heating part of the whole wheat flour to help sweeten the bread.
Unlike other breads from this book, this one was a very slow-riser. The instructions for the second rise say that the bread should rise one inch over the rim of the pan, but as the dough was just barely over the rim, I could see it had reached the precarious jiggly stage that could result in a collapsed loaf.
Rather than waiting for the full rise, I put it in the oven at that point. It sunk a little, but didn't collapse completely.
The bread overall was a little dense—not unusual with a 100-percent whole wheat loaf—but the flavor was really, really good, and the whole wheat flour sprinkled atop the loaf adds a nice touch.

There must be tens of thousands of recipes for white bread. This one from Kneadlessly Simple is a country-style white. It's a hearty bread with personality, not a fluffy lightweight, delicate thing.
It doesn't have a whole lot of oven spring and the top stayed fairly flat, but the bread does plenty of rising before baking, so it has an open crumb. The long overnight rise adds plenty of flavor as well.
The second mix was a little difficult; the gluten was well-developed at that point but the process itself was interesting. I was tempted to dig my hands in and knead, but instead continued with the mixing and it all worked out in the end.
This would be perfect for slathering with peanut butter or for a hearty Sloppy Joe. It's also great toasted.

Cheese and peppers are one of of my favorite combos, which made this bread a must-try in Kneadlessly Simple. The recipe suggests using white cheddar but I opted for yellow and was glad I did. The bright orange splotches made the interior of the bread look much more interesting.
Like other breads in this book, the bread was heavy for its size, not a light and fluffy loaf by any stretch of the imagination. There also wasn't much oven-spring—something to keep in mind when you're judging when to put the dough in the oven.
The chiles I used were fairly mild rather than super-hot, but if you're heat-squeamish the book suggests using pimiento instead, or I'd suggest fire-roasted red peppers.
This bread would be great with chili or soup and makes an interesting sandwich bread as well. It was perfect for a scrambled-egg sandwich.

I like the idea of English muffin bread, even if nothing quite ever manages to fully mimic an actual English muffin. The flavor of this one comes close, and toasting brings it even closer, but it works just as well for more typical bread applications.
This recipe suggests using a large bowl for rising at room temperature; use the largest bowl you can find! When the dough threatened to overrun my large mixing bowl and gave me visions of the Woody Allen movie Sleeper, I dug out my super-ginormous mixing bowl to contain it all.
No giant mixing bowls at your house? Contain it in a big stockpot. You can transfer to a smaller bowl for mixing after that long rise.

Paneer Paratha or Cheese Paratha as the name indicates is a stuffed bread. Here the stuffing is cheese which can be spiced up or just leave it plain. This is a good brunch item. It tastes yum with ketchup, Pickle, Yogurt or any gravy side dish.

As much as I like a freshly baked loaf of bread, I have to admit that crisp breadsticks (grissini) are one of my favorite snacks. You can nibble on them before dinner, with dinner, and after dinner. There's something so satisfying about the crunch. Like pretzels, but without all the extra salt.
These are cooked at a fairly low temperature. it's the key to getting the breadsticks completely dry and evenly baked without getting over-browned.

I wanted to make a nice fluffy roll, but with some fiber, and I wanted to go the no-knead route because it's so easy and convenient.  I couldn't find a suitable recipe in any of the six no-knead bread books that I own, or even online, so I "winged" it.  I kept it simple, using a combination of unbleached white flour with wheat bran for added fiber (without cutting down on the "fluffiness"), and using soy milk for most of the liquid, because soy acts as a "dough conditioner", making light, soft breads.  (I already know that the no-knead method allows the dough to develop exceptional flavor and gives strength to the gluten the way kneading ordinarily would [see the following posts for more info: 1.), 2.), 3.)].)  The hazelnuts add an elegant touch.

Well, it turned out to be a great success (not one left!) and I'm happy to share the recipe with you-- these rolls would be great with just about any holiday dinner.

Home-made tomato sauce, salami and cheese add flavour to three different breads in Paul Hollywood's quick and easy snack

Gundeep and Romy Gill show you how easy it is to make these classic flatbreads

This easy, cheesy bread from Paul Hollywood makes a fabulous snack and a truly tasty accompaniment to all manner of meals

Each savory little loaf has a ton of rosemary flavor.

More than just a diet snack, crispbreads are the perfect base for cream cheese, smoked fish and pâté. And they never taste better than when you make them yourself

Dripping with fat and starch, this relic from the 1970s bistro would have been forgotten had it not been so downright delicious. I have never known anyone to say no to a slice of this chewy, buttery, garlicky bread. The smell alone is enough to ensure its survival.

The problem with trying to make bread quickly is that you sacrifice flavor. A long, slow rise does magical things to dough, resulting in a bread that can be the star of a meal.
Then there are times when you just need some bread. Buns to hold your barbecue pork sandwich. Dinner rolls to sop up some spectacular gravy. In those cases, the bread is destined to be the supporting actor, no matter what. So it doesn't matter that it's not an artisan-inspired loaf with a fancy foreign name.
Bread snob that I am, there are times when all I need is something simple. Something that can be done quickly so I can move onto more important things. Like the afternoon nap, or thinking about planning on doing some laundry.
But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter. Just a little extra. Y'all.
As far as the sugar, I used natural cane sugar, which has a slight molasses flavor. White sugar would be fine but for a little boost of flavor, honey or light brown sugar might be a better bet.

This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

Flatbreads are fun. They puff up when they bake like little pillows. The cheese bits add a heckuvalot of flavor and the bottoms get a little crisp in spots. Use these in place of buns, wraps, or flour tortillas.
I used bits and pieces of a number of different cheeses. They were all medium hard, more like an aged cheddar than Muenster. If you've got a cheese that's starting to get a little dry, this is a perfect use for it.

This is a nice sandwich loaf that's got a higher percentage of white to whole wheat than I usually use, but it's a little lighter and fluffier than you'd expect, thanks to the potato flakes. It's also an easy loaf to make. Since gluten develops during the long overnight rest in the refrigerator, it requires just a little kneading. The overnight cold rest also helps develop flavor, so not only is it an easy loaf, it's also tasty.

I think this one would be particularly nice if it were brushed with an egg wash and sprinkled with sesame seeds. But then again, I like sesame seeds a lot, so I'll leave that up to you.

My last Pizza Protips article discussed high-hydration doughs and how to manage the stretch and fold technique. In that article, I explained that stretch and fold is about the easiest ways to handle a dough with very high hydration—like the focaccia recipe in Artisan Breads Every Day, which has an 80 percent hydration.

But stretch and fold can be used with doughs of lesser hydration as well, as long as it's wet enough to stretch easily. Talking about the method is one thing, but doing it—hands on—is the best way to learn. If you've never tried this technique and you've always kneaded with a machine or by hand for up to 10 minutes, it will seem impossible that a few simple folds will give enough structure to the dough. But it works.

If you haven't practiced the technique, this bread is a good way to learn. The dough at 70 percent hydration is easy to work with—not too stiff and not too floppy. Meanwhile, the long overnight rest develops flavor, so it's more than just a teaching tool; it's a good loaf of bread.

As you get more comfortable with the technique, you can move on to higher-hydration doughs and different recipes. You might not give up hand kneading completely, but this method certainly has its place in any bread-baker's recipe book.

As you would expect from a land with a long and multi-faceted cooking tradition, Portugal has a variety of indigenous breads. I chose this one because, unlike most cornbread recipes, it uses yeast as the leavening agent, and I hope that it will make an interesting addition to your collection of bread recipes. Please be sure to use stone-ground cornmeal for this one if you want to approach the density and texture of the original.

Cornbread is usually associated with the Southeastern United States, but in California they make it their own by spicing it up and adding some cheese.

The Smith House is a well known "family-style" restaurant in the mountains of north Georgia, and these are among the fresh baked goods offered there. To be perfectly honest, these aren't the best dinner rolls in the world, but I'll wager they're the quickest and easiest to make.

This summer's sandwich is barbecue pork belly, and it needs a chewy, light crust around it. This is it.

It's a funny name, and it's a fun loaf of bread. I don't know what it is about pull-apart loaves, but they invite nibbling. People who would normally eat one slice of bread often find themselves unable to resist pulling off just one more little bit. And then one more. And then this little piece is dangling ... this bread simply doesn't last long.

I've been experimenting with this biscuit-making business at home, and it turns out it's a lot easier than I suspected. My ultimate guide turned out to be the Homesick Texan, whose simple and stunning recipe works like charm. My original intention was to whip up a batch for an intense version of biscuits and gravy, but after that was done, I still had dozens of biscuits sitting around the kitchen with no real idea what to do with them.
Suddenly, memories of McDonald's starting bubbling in my brain, and all I could think about was a sausage and biscuit sandwich with a single slice of American cheese. It's a dead simple recipe. All you have to do is cook up a patty of sausage and slap it on a biscuit with cheese.
The key is to make those biscuits from scratch. Of course, you could use the frozen kind, but they are really easy to bake at home for a truly memorable version of this breakfast classic.

After making a few too many plain loaves of bread, I decided to go wild with grains and seeds. The resulting bread is a symphony of textures, with a nice crisp crust and bits of interesting things inside.

A slightly sweet and cinnamony Raisin Walnut Bread takes over for bland white bread.

Baking bread at home saves hundreds of dollars on groceries every year. With this easy method, each deliciously crusty-on-the-outside, moist-and-chewy-on-the-inside loaf will only cost you about 50 cents and 5 minutes a day. We’re not kidding!

Oven-fresh bread is one of life’s simple joys. Ciabatta, a crisp-crusted Italian bread with hints of sourdough and loads of crannies longing for butter, is one of the easiest breads to make at home.

It may seem a bit much to devote a whole chapter of the definitive guide to salad to bread but what can I say. I LOVE them.

Whoever first thought of tearing bread into chunks and tossing them with the salad dressing, rather than serving a slice on the side is a genius. Mystery bread salad inventor we owe you a big THANKYOU.