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15 Easy Bread Recipes

Photo Gallery | 15 Photos

Garlic and Herb Pull Apart Bread

Video | 01:36

Katie Lee Biegel uses her grandmother's roll dough as a base for this shareable bread loaded with garlic, butter and Parmesan cheese.

Tricks for the Pastry Impaired

Episode | From: Sara's Secrets

Working with pastry can be daunting. Sara takes all the mystery out of it. Turnovers w/Monterey Jack and Jalapeno Peppers; Napoleons w/ Herbed Goat Cheese and Asparagus; Baked Mini Bread Cups; Scrambled Eggs w/ Smoked Salmon; Cinnamon Toast Rolls.

A Big, Bread-y, Buttery Family Feast

Episode | From: Girl Meets Farm

Molly Yeh wants to host a big, bread-y, buttery family feast, so she prepares Buttery Ham with a Spiced Honey Glaze, pillowy Parker House Rolls, Bacon Brussels Sprout Stuffing and a smooth Chocolate Coconut Silk Pie for dessert. Yay!

No-Knead Cloverleaf Rolls

Video | 02:00

Ree's delicious no-knead rolls will disappear fast from the holiday table.

Modern Comfort Food: Classics Made Over

Episode | From: Barefoot Contessa: Modern Comfort Food

Ina Garten is having fun shaking up the classics. She makes Seared Tuna and Avocado Rolls with Chipotle Mayonnaise for a new take on old-school lobster rolls. Pasta is a must, so she gets fresh with Spring Green Spaghetti Carbonara, and Chocolate-Dipped Brown Sugar Shortbread livens up an old favorite sweet treat. Finally, her Outrageous Garlic Bread makes the ultimate comfort carb even better.

Guy's All-Star Guests

Episode | From: Diners, Drive-Ins and Dives

Guy Fieri has a rock-star lineup kickin' it with him in the kitchen. First, in Kansas City, Mo., Chiefs' head coach Andy Reid tackles pigskin at a joint meticulous about their meat. Then, in Waltham, Mass., rocker Sammy Hagar rolls into a spot servin' a crazy burger and pumpkin-bread French toast. And in Boston, Chef Ken Oringer is divin' into a seriously unbelievable lobster roll.

The Show-Me State

Episode | From: Diners, Drive-Ins and Dives

Zachary Golper

PROFILES

The basic ingredients of bread are well-known: flour, water, salt, and some kind of leavening agent. But for really, really good bread—the kinds of loaves that change your life—you need one thing more. Patience. And that’s something Zachary Golper, the baking mastermind behind Brooklyn’s Bien Cuit, has in spades. It’s a skill he developed from the very beginning of his adult life, when he was 20 years old and working on an Oregon farm–cum–meditation retreat. That’s where the scent of baking bread lured him from his bed one night at 1 a.m. to the kitchen (in a sheep barn) where he first learned to ferment loaves for days. From there (and following an extensive detour through South America), he continued his apprenticeships—in Seattle, Las Vegas, and Philadelphia, where he worked as baker-in-chief to Georges Perrier, the chef at the renowned Le Bec-Fin.Along the way, he developed the skills and the deep knowledge of fermentation that you can taste in the breads he bakes at Bien Cuit, which he opened in 2011. The crusts are crackling, thick, and mahogany dark—in other words, bien cuit, or well-done in French. They’re the kinds of breads you want to slather with really good butter, or dip into a hearty soup, or drape with paper-thin slices of salty ham... if you can keep from nibbling them down to nothing on the way home from the bakery. (We’re speaking from experience here.)They’re also the kinds of breads you can actually bake at home, thanks to Golper’s in-depth, step-by-step instructions. And while, yes, they’ll require a bit of patience (fermentation does take time!), you won’t have to spend 15 years learning how to make them, as Golper did. We’ve broken his best, most important recipes down into 5 fundamental lessons that will show you how to produce sourdoughs, baguettes, rolls, ciabattas, and Pullman loaves that may very well change your life, or at least make you a better, more patient baker.Zachary's Restaurants:Bien Cuit Grand Central (Brooklyn, NY)Bien Cuit (Brooklyn, NY)Zachary's Book:Bien Cuit (2015)