This soft pan loaf uses an active sourdough starter for a mild tang and an even, sliceable crumb. Gentle enrichment keeps it tender while careful proofing preserves enough strength for a tall rise.

A preheated cast-iron skillet gives this lightly savory cornbread a crisp, browned edge. Buttermilk keeps the center moist enough for serving beside chili or beans.

Visible pieces of cold butter turn to steam in the oven and create a flaky, crisp pastry. This two-crust batch includes clear chilling and blind-baking cues for dependable results.

A high-hydration dough bakes into an airy focaccia with a crisp, olive oil-rich base. An overnight rest builds flavor, while deep dimples keep the rosemary and oil across the surface.

These soft cinnamon rolls are mixed and shaped the evening before, then finish rising while the oven heats in the morning. A tangy cream cheese glaze melts into the warm spirals.

A short burst of high heat lifts these blueberry muffins into rounded, golden tops. Tossing dry berries with a little flour helps keep them distributed through the tender crumb.

Cold butter, a few simple folds, and clean straight-down cuts create tall biscuits with distinct flaky layers. The dough stays lightly handled so the crumb remains tender.

Very ripe bananas provide the sweetness and moisture for a tender, full-flavored loaf. Melted butter and minimal mixing keep the crumb soft instead of tough.

A long room-temperature rest develops structure and flavor in this four-ingredient loaf. Baking it in a covered Dutch oven traps steam for a deeply browned, crisp crust.

A simple long-fermented dough for tender, blistered homemade pizza. It works best with a very hot oven, a pizza stone, and a light hand with toppings.