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recipes one dough six ways
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The secret behind many great breads is something called a preferment, a portion of the dough that ferments separately from (and for more time than) the rest of the ingredients. A preferment increases the strength of your dough (improving its final crumb structure) and contributes to aroma and flavor. In baker Bryan Ford’s cookbook New World Sourdough, the preferment is a sourdough starter; in this recipe, however, his preferment is the lower-maintenance poolish—a mixture of flour, water, and active dry yeast that grows overnight. Mix the poolish with more flour, water, and yeast as well as a touch of olive oil, sugar, and salt, and you get a resilient, flavorful dough that can be used in a nearly infinite number of ways. This is an instance when you really do need a kitchen scale—Ford encourages all bakers, especially beginners, to use one. The master dough can also be scaled up or down as desired.
4.0
(4.22)
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Monkey bread, pretzels, easy cakes, and more ways to let the stand mixer do the work. Your arms deserve a break.
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Most require just a single mixing bowl to make. (Oh! And an oven.)
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We’re bringing back quiche.
5.0
(5)
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Chinese five-spice gives classic crackle cookies a delightfully warming flavor and alluring aroma.
4.0
(4.18)
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Cooking
Like ruffled guava and goat cheese pie, cheesy sesame seed crackers, pistachio baklava, and more.
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Cooking
From press-in crusts to store-bought shortcuts, we’ve got you covered.
Easy
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This one-bowl cookie dough requires no machinery and can be dressed up in a million ways.
3.7
(3.69)
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This versatile dough recipe is ideally made in a stand mixer, but a food processor works surprisingly well, too. Use the dough to make sweet rolls, pretzels, and more.
4.0
(3.95)
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Cooking
Our test kitchen develops hundreds of recipes each year. These were the most popular.
Easy
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The key to the buttery flavor of monkey bread is the brioche dough.
4.7
(4.69)
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Expand your baking repertoire with a single, simple recipe that's the building block for six distinctive desserts. From Sunday brunch to Easter treats, we've got you covered.
Quick
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If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.
4.4
(4.41)
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In case it’s not clear: We really like cake. A lot.
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Crispy bits are the stuff of life.
Recipes
With the amount of love, time, and research that went into making what constitutes the “perfect” pizza, you’ll definitely want to share. Welcome to the best-ever excuse to invite people over for a pizza party.
4.0
(4.17)
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Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.
4.0
(4.06)
Recipes
This recipe can also be used to make a 9" round cake; cook time is the same.
4.5
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techniques
Every great slice-and-bake begins here
Recipes
This dough will yield enough to make four large flatbreads or eight smaller ones.
4.0
(3.88)
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Get creative with how you mold the dough; these instructions are for shaping crossbones, but you could also make several small loaves or divide the dough into thirds to make a braid.
5.0
(5)
Recipes
Too-cold doughs can crack and split when rolled; we recommend letting this recipe sit at room temperature for five minutes first for optimal tart crust.
4.0
(3.77)
Recipes
This delightful, triple-layered pie with chunks of frozen cookie dough, chocolate ganache, and vanilla semifreddo makes for a showstopping dessert.
5.0
(5)
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Cooking
From chicken cabbage salad to fudgy weed brownies.