Bread Flour

Making your own crusty loaves is surprisingly easy.

Milk bread dough is the secret to these pretzels' extra soft texture.

This recipe for homemade English muffins employs a few smart tricks, offering a faster path to warm rolls with those coveted chewy nooks and crannies.

Enriched bread dough gets shaped into a roll and baked with a crunchy, cookie topping scored to resemble a seashell, or concha.

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.

Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple. They’re a little labor-intensive, but once you taste them, you’ll be hooked.

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.