Yeast

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Resting yeast-raised waffle batter overnight enhances their flavor and makes their texture wonderfully crisp and fluffy.

A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.

Jump right into fall baking with this flavorful, bready cake topped with tart sliced apples and an irresistible cinnamon-oat streusel.

These thinly-rolled pastries are made with both orange zest and juice for a full burst of sweet citrus flavor.

Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

This recipe actually makes three loaves—but more of this beautiful braided bread is a very good thing.

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.

Because when you call it a pizzetta, it's totally okay to have an extra slice.

Krapfen These light doughnuts will be the hit of any autumn or winter brunch. The recipe doubles easily for a crowd.

This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.

I love Jim Lahey's crust because it's thin, crispy, and so very reliable. I can't ever remember a night where it didn't work. When we're feeling healthy, we replace the white flour with whole wheat flour-if you want to be sneaky about it with the kids, you can start by just replacing half with whole wheat flour. We usually use one ball of dough for one dinner and then freeze the extra for another dinner later. To thaw, remove from freezer about two to three hours before using and work it with your hands if it's still stiff.

Baked in cast-iron skillets, these loaves are dense, soft, and subtly sweet.

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

Here is a starter I use frequently in my restaurants. My poolish follows the traditional proportions of equal parts water and flour, so its hydration is at 100 percent. In general, unless I specify otherwise, use the same flour in your starter that you will be using in your dough. I always make starters with cold water to slow down the fermentation process for greater flavor complexity. It's helpful to use a clear glass bowl so you can see how well your starter is fermenting.

This is what I'd call the quintessential American pizza dough, inspired by New York-style pizza: medium thin, satisfyingly chewy, and the ideal companion to mozzarella, tomato sauce, and the pizza toppings Americans love best, from pepperoni and sausage to olives, mushrooms, and other vegetables. It's the dough I teach first to new students, and the one I recommend experimenting with because it's so versatile and user-friendly.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

At Black Seed Bagels' shop in NYC, their wood-fire oven is critical to the bagel's shape, texture, and taste. Don't have one at home? No problem, we talked to head baker Dianna Daoheung about how to make the bagels in a conventional oven.

Sweetened with honey and made with either milk or water, this simply braided, sesame-crusted challah recipe makes four loaves, so you’ll have plenty for your Rosh Hashanah celebration and the days following.

Why not make cinnamon buns into a coffee cake that can be pulled apart when ready to serve. It's a dessert that is just meant to make it to the breakfast table the next morning (if there's any left).

Snack on these to satisfy your craving for sweet, salty, and crunchy. Unlike the pale, sugar-laden honey-wheat pretzel twists sold in bags at the grocery store, these are subtly sweetened with fragrant honey, deeply browned, and snappy. They are dipped in a plain water bath, rather than lye, because the honey provides sufficient flavor and helps with the browning.