Bread Flour

Making your own king cake from scratch takes time and patience, but the rewards outweigh the challenges. 

Castella cake is deliciously light and fluffy, and it goes great with afternoon tea and some marmalade or jam.

Lemony sticky buns are the best buns.

Melon pan is a traditional sweet bun from Japan made of an enriched dough with a crispy cookie layer on top.

Despite the name, the pineapple bun has no pineapple—it’s a soft milk-bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin.

Crispy, flaky, chewy, sweet, gooey—you get all of these sensations at once when you bite into freshly made roti.

Chewy, flaky, rich paratha is always a crowd-pleaser.

These fermented griddle bread have the comforting flavor of an English muffin with a touch of whole grains. The nooks and crannies make them a perfect vessel for sweet and savory spreads.

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.

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.

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.

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.

Nut cookies in the shape of "sticks" or "fingers" were kind of a thing back in the day. I substitute bread flour instead of all-purpose for chewiness, which is a must for a peanut butter cookie in my opinion.

It's not Oktoberfest without a soft pretzel—and once you've made a traditional German-style one from scratch, you'll never settle for those beer hall imposters again.

Light and buttery, brioche makes a lovely base for fruit in baked pastries—so why not a tart? You can use any fruit or nut here, but this version, with thin slices of apples and plenty of cinnamon, is a fall favorite. If you like, you can fold the edges of the crust over the fruit, like a galette.

An overnight rest and fresh cake yeast help this simple, easy-to-make loaf develop the flavor and texture of traditional sourdough.

This simple pizza dough comes together quickly and is perfect for a thin crust pizza like "Trenton Tomato Pie" Pizza. The overnight rest is key for texture and flavor development.

The key to cooking this yeast-risen, yogurt-enriched Indian flat bread at home is a hot cast iron skillet.

This not-too-sweet loaf would also make amazing French toast.

Editor's note: Use this puff pastry to make Francois Payard's Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce . This rich, buttery pastry is used to create a variety of pastries and baked goods. I use it in many of my plated desserts, such as for napoleon layers and as the base for multicomponent desserts. This particular recipe is my favorite, because it makes an ultra-flaky, very airy pastry in which you can actually see the layers. I give the dough a total of five turns—two double turns and one single turn—to achieve this lightness.

Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. The enriched yeast dough is a snap to make and even easier to shape into decadent, delicious cinnamon rolls. Best of all, the rolls can be baked ahead and reheated for a fresh-from-the-oven breakfast treat. For more on cinnamon rolls, including tips from Malgieri, see Classic Recipes: Cinnamon Rolls.

Cookbook author and food photographer Lara Ferroni created this classic doughnut recipe exclusively for Epicurious. For Ferroni's doughnut-making tips and more recipes, see our complete guide to homemade doughnuts. We've included two glaze options, sugar and chocolate, but these doughnuts are terrific on their own or simply dusted with confectioners' sugar. If your kitchen is on the cold side, an easy way to create a warm place for the dough to rise is to turn the oven on to 250°F, and set the bowl of dough or the baking sheet of doughnuts on top.

With a recipe that is simple enough for beginners yet customizable for experienced bakers, this bread will end the days of buying overpriced loaves. Choose your favorite 7- or 10-grain cereal and then experiment with your own mixture of seeds and nuts to determine the taste and texture that suit you. This loaf is special enough to be a gift but requires less than an hour of active prep time. Use it for sandwiches or eat it toasted with a smear of butter or jam.