Hi Reader,

I can cook an entire dinner and remain reasonably civilized. Put bread dough in front of me, and I become a five-year-old.
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I poke it.
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I prod it.
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I lift the towel to see if it’s risen, then return twelve minutes later because perhaps something dramatic has happened. Every book I own says to leave it alone.
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Clearly, the books don’t understand the responsibilities of bread ownership.
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But this time of year, I want flour on the counter and the oven warming the kitchen. I want rosemary and garlic tucked into sourdough, focaccia slicked shamelessly with olive oil, cheddar biscuits splitting open under my thumbs, and cinnamon bread whose smell makes concentrating on anything else utterly pointless.
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And homemade bread performs one trick I never tire of: It turns an ordinary dinner into something generous. Put a basket of warm rolls on the table, and soup becomes supper. A roast becomes Sunday dinner. Even scrambled eggs look as though you planned the whole damn thing.
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Best of all, you made it.
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That little thrill never gets old.

Rise, Baby, Rise

• Let yeast set the schedule. Rising times are guidelines, not commandments. A cool October kitchen may slow things down, so watch the dough rather than glaring at the clock as if intimidation will help.
• For biscuits, keep everything cold. Cold butter plus a hot oven gives you those flaky layers. Handle the dough lightly, and stop fussing with it before your inner perfectionist takes over.
• Be generous with the crust. Focaccia wants olive oil. Cheddar biscuits want a browned top. Rustic loaves need enough time in the oven to build a crackling exterior. Beige bread is bread that came out early.
• Make the dough work for your life. No-knead breads and icebox rolls do most of their work while you are somewhere else. Time does the labor; you show up at the end.
• And serve it warm whenever humanly possible. Tear, slice, or pull it apart at the table and pass the butter. Few things make people happier than homemade bread still warm from the oven. And frankly, after all that poking and waiting, you deserve the first piece.

WHAT'S INSIDE...

• ​Cheddar Biscuits​
• ​Rosemary-Garlic Sourdough Bread​
• ​Cheryl Day’s Icebox Rolls​
• ​Jim Lahey's No-Knead Olive Bread​
• ​Dorie Greenspan’s Quick Cornbread​
• ​Focaccia​
• ​Pretzel Rolls​
• ​Braided Cinnamon Bread​

​Cheddar Biscuits​

Everyone should know how to make Cheddar biscuits. With cheese baked inside, these are perfect for serving alongside soups and stews or for splitting and stuffing with pulled pork. The is easily doubled to serve an even larger crowd.

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​Rosemary-Garlic Sourdough Bread​

Sourdough is one of the tastiest and most nutritious breads you can make, but it has a reputation for being both tricky and time-consuming. After fermentation and time in the oven, this gorgeous loaf doesn’t require more than 10 minutes active work in total. That means anyone can turn their hand to sourdough baking, no matter how little time they have.

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​Cheryl Day’s Icebox Rolls​

Leftover mashed potatoes were my grandmother Queen’s secret ingredient for these tender icebox rolls. The potassium and starch molecules in the potatoes allow the yeast to rise quickly and also condition the dough, which makes for a soft, delicate crumb.

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​Jim Lahey's No-Knead Olive Bread​

⭐⭐⭐⭐⭐ 4.62 from 21 votes

Kalamata olives lend this no-knead bread ample flavor while a long, slow rise brings it a bakery-quality crumb.

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​Dorie Greenspan’s Quick Cornbread​

Whether you serve the cornbread straight from the oven or at room temperature, slathered with butter (and maybe a drizzle of honey) or plain as can be, you’ll find yourself marveling at how little effort it takes to make something so good.

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​Focaccia​

If you want to fill your kitchen with the smell of fresh-baked bread but you're nervous about shaping a boule or working with a starter, focaccia is the best place to begin.

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​Pretzel Rolls​

⭐⭐⭐⭐⭐ 4.92 from 49 votes

These pretzel rolls taste are just like the real German pretzel deal—shiny, salty, perfectly burnished, and densely bread-y. They're reminiscent of a soft pretzel but in a more versatile shape so you can smother with butter, stuff with your favorite sandwich fixings, or inhale straight off the baking sheet.

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​Braided Cinnamon Bread​

This braided cinnamon bread is topped with sweet vanilla glaze and toasted pecans. Although it looks impressive, the braiding process is actually quite simple.

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