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Chef John can cook up a storm. We love his savory side, of course. But don't sleep on his 5-star bread recipes either. His baking chops are tops! Here we've gathered some of his best bread baking triumphs. Sourdough, no kneads, dinner rolls, and basic white bread ? they're all here! Along with Cuban bread, focaccia, French baguette, buns for burgers, rolls for sandwiches, and more.
Chef John's No-Knead Ciabatta
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Photo by Chef John
"This bread is the perfect marriage of a crisp, light crust outside and a chewy yet tender inside," says Chef John. "The no-knead part is just a bonus."
Chef John's Cuban Bread
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Photo by
"I didn't think I liked Cuban sandwiches until I had one on real Cuban bread–what a difference!" says Chef John. "This bread uses lard and a double-hit of yeast plus a fermented starter. All this adds extra flavor and lift."
Chef John's Sourdough Bread
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Photo by Jackie Freeman
"Making your own sourdough bread does take a while, but the amount of actual work is minimal," says Chef John. "And the bread you'll get is spectacular!"
French Baguettes
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Photo by Chef John
"I always thought you can't make real French baguettes at home, but once I tried it I realized I was wrong," says Chef John. "You're going to be fairly shocked when you realize just how simple this is. The only way to make bread this any more French is to put some butter on it!"
Chef John's Kummelweck Rolls
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Photo by Chef John
"These rolls are fragrant with caraway seeds and topped with coarse salt, making them the perfect base for Western New York's Beef on Weck sandwiches," says Chef John. The roll's fragrant caraway seeds and coarse salt are a perfect accent for thinly sliced, horseradish-covered roast beef.
Chef John's Pumpkin Bread
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Photo by Carson's Mommy
This bread won't overwhelm you with pumpkin flavor. It's a country loaf, essentially, with subtle earthy undertones. "This no-knead bread is simple to make, and the addition of pumpkin puree makes it perfect for fall," says Chef John.
Chef John's White Bread
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Photo by CHef John
"I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches," says Chef John. "The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon."
How To Make Focaccia
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Photo by Chef John
"This is such a fun and versatile bread to make. I went with a simple but classic rosemary and sea salt topping, but a web search for focaccia will turn up more than just the definition. You'll see dozens of different and delicious toppings with which to accessorize your slab."
No Knead Beer Bread
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Photo by Chef John
Here's a rustic beer bread that requires no kneading and produces a loaf that's a little chewy, a little spongy, with a perfect crust. "This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker," says Chef John.
No-Knead Country Bread
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Photo by Chef John
This rustic bread features a whole wheat and white flour blend. "This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do," says Chef John. "Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired."
Homemade Hamburger Buns
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Photo by sharilyn
These buns bake up soft, supple, buttery, and light, with the perfect texture and crumb; yet they're sturdy enough to stand up to a juicy grilled burger. "I've gotten a thousand request for these. We're going to make our own, and not only are these going to be the perfect shape, they're going to taste way better than anything that comes out of a plastic bag," says Chef John. "The total time takes almost 4 hours, but the actual amount of work involved is maybe 10 minutes."
Lebanese Mountain Bread
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Photo by
"Thinner and stretchier than pita, this flatbread brings me back to my early childhood when the Syrian lady across the street from my grandmother made it and always gave us some," says Chef John. "It's my first food memory. The bread has a unique texture, gorgeous appearance, and fun-to-make technique.
Chef John's Brazilian Cheese Bread (Pao de Queijo)
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Photo by Chef John
"Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust," says Chef John. "It also happens to be gluten free, thanks to tapioca flour, which is also responsible for the very unique texture. Happily, the ingredients are fairly inexpensive, which means you can play around with a few batches and see for yourself."
Khachapuri (Georgian Cheese Bread)
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Photo by
"With a cheese-stuffed crust and an egg baked into the center, this boat-shaped Georgian bread is so fun and versatile, there's only a matter of time before it's delivered to every home for pizza night and ordered from every brunch menu the morning after," says Chef John. "They take a little finesse but the payoff is well worth it; after all, what more could you want other than cheesy, soft-while-chewy bread dipped in its own bed of runny egg yolk and molten cheese?"
Rosemary Pull-Apart Dinner Rolls
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Photo by Kim's Cooking Now
"As far as holiday dinner rolls go, these are pretty lean," says Chef John. "You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach."
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