The beauty of this bread is in its simplicity—mixing, kneading, even part of the rising are all done in a food processor.

A cross between brioche and challah, this bread (called kulich) is a lightly sweetened, egg-glazed cylinder, often baked in a coffee can to make a tall loaf.

In the remote mountains of Georgia, the star ingredient of this bread called khachapuri—akin to pizza—is a firm but creamy salted cow’s-milk cheese....

This bread is adapted from Jean Lemlin's recipe, from our March 1994 issue.

Corn bread made from scratch is the secret to a corn-bread stuffing, especially when the bread is this delicious.

This dish made everyone in the test kitchen swoon. Take it to a potluck, serve it with something, or make it a vegetarian main dish.

If you don't happen to have any day-old corn bread on hand, just follow our recipe—fresh regular corn bread may be too moist.

Bread pudding is sometimes as simple as a cut-up loaf baked in a rich custard, but it’s even better when fruit is added to the mix.