From the beloved baking authority, the most wide-ranging bread book to be published in a decade--with 125 recipes that meet you where you are, whether novice or bread-head, in a stunning package.

Authoritative and accessible, The King Arthur Baking Company Big Book of Bread is exceptional for its range: the 125 recipes for yeasted and naturally leavened breads are designed to appeal to novices and advanced bakers alike, as well as those who are deep into sourdough.

Everything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental dough and best practices for storing different breads. Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker.

At the heart of The King Arthur Baking Company Big Book of Bread is the most expansive and inclusive list of any bread-baking book, and it boasts new and classic recipes such as the following:
-Flatbreads: Focaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers
-Pan Loaves: Everyday Bread, English Muffin Toasting Bread, Tiger Milk Bread
-Sourdough: Baguette, Sandwich Bread, Cinnamon Swirl
-Hearth Breads: Classic Miche, Chocolate Levain, Sesame Whole Wheat Loaf
-Buns, Bagels, and Rolls: Conchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns
-Fancy Breads: Basic Babka, Big Sticky Bun, Stollen
-Things to Make with Bread: Cheddar Kimchi Strata, Sourdough Lasagna, Migas

The King Arthur Baking Company Big Book of Bread demystifies bread baking and will make any newbie a confident baker while expanding the skill and repertoire of experienced bakers.

Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.--Peter Reinhart, author of The Bread Baker's Apprentice and host of Pizza Quest

ONE OF SAVEUR'S BEST COOKBOOKS OF THE YEAR

Maurizio Leo's blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough--plus the tools and confidence to explore beyond.

Recipes cover flavorful, crowd-pleasing favorites:

The easy way to bake bread at home--all you need is FLOUR, WATER and SALT to get started!

Begin your sourdough journey with the bestselling beginner's book on sourdough baking--over 200,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent's schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough.

With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include:
- Roasted Garlic and Rosemary Bread
- Cinnamon Raisin Swirl
- Blistered Asiago Rolls with Sweet Apples and Rosemary
- Multigrain Sandwich Bread
- No-Knead Tomato Basil Focaccia
- Raspberry Gingersnap Twist
- Sunday Morning Bagels
- and so many more!

With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion--often enough for people who are sensitive to gluten--and healthier.

Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond.

This book has 65 recipes and 65 full-page photographs.

There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure--it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.

In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.

Whether you're a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you're ready to take your baking to the next level, follow Forkish's step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.

Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza--it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker's percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

The guidance you need to go from absolute beginner to artisanal bread baker

Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads that you'll love. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues.

• KNEAD TO KNOW: Discover the science behind the bread baking process, popular techniques, and the tools needed to bake fluffy, flavorful loaves so you can bake bread for everyone at your table.
• STEPPING SCONES: Level up your bread baking skills with recipes that progress from a beginner's, easy-to-master recipe into dozens of intermediate and advanced sweet and savory breads.
• FROM 'D'OH!' TO DOUGH: Troubleshoot bread baking issues with FAQs that address everything from burnt brioche to deflated baguettes.

This bread cookbook will help you master the craft of bread making so you can share homemade loaves with the whole family.

Give your sourdough a healthy start--a sourdough cookbook from the creator of Breadtopia

Sourdough bread is iconic for its crispy crust, airy and springy crumb, and unique tangy flavor--and it all begins with a fermented, yeasty concoction called a starter. While the process may seem extensive, The Sourdough Cookbook for Beginners, brought to you by the owner and creator of Breadtopia, will show you how easy it can be to whip up a delicious array of artisanal sourdough breads with just a few ingredients, simple tools, and a little bit of patience.

This sourdough cookbook pairs simple instructions with tutorial photos, covering the first 6 days of bringing your starter to life and helping it thrive. Explore the science of how sourdough starters make bread rise along with how to prep your kitchen, plus tips and tricks you may have seen on Breadtopia. Then, try your hand at dozens of crusty artisan-style breads, flavored pan loaves, pastry, pizza, and even unique baked goods you can make with the leftover starter!

This sourdough cookbook includes:

• Fresh start--With advice straight from Breadtopia, explore a walkthrough of making, feeding, storing, and reactivating starters, as well as what factors can influence fermentation and flavor.
• Knead-to-know--This sourdough cookbook provides a complete walkthrough of bread baking, plus beginner recipes, a handy glossary, and troubleshooting tips for every step.
• On the rise--The recipes in this sourdough cookbook, including some of the best from Breadtopia, progress from a Basic No-Knead bread to a more difficult Chocolate Babka so you can expand your skills as you go.

Enjoy the sweet smell of sourdough success with the The Sourdough Cookbook for Beginners.

55 Creative Recipes for Your Daily Dose of Sourdough

Take your sourdough baking to the next level with Hannah Dela Cruz's innovative recipes for rustic loaves, soft sandwich breads, flatbreads, crackers, pasta, breakfast favorites, desserts and more using your active and discard starter. A self-taught home baker herself, Hannah guides you easily through all the steps of sourdough baking, from how to create and maintain your starter, to how to bake your first loaf, to making an incredible range of breads and more. She'll even show you how to transform your extra discard into delicious sourdough-inspired treats.

Use your active starter to make classics like the Whole Wheat Country Loaf and twists on traditional flavors like the Mexican Hot Chocolate Rye Loaf or the Semolina Chili-Cheddar Loaf. Add an extra-special touch to your lunchtime sandwich with Honey Butter Rolls, and savor filled breads like Sweet Potato-Cardamom Buns, Garlic Butter Couronne and Cherry-Chocolate Babka.

Not to mention, Hannah's brilliant discard recipes are the perfect waste-free solution for sourdough lovers who hate throwing away the extra discard after they feed their starter. She shows you how to use your discard in breakfast treats, cakes, cookies, snacks, pasta dough, dumplings and indulgent desserts, all enhanced with that signature sourdough flavor.

With so many options for beginners and experienced bakers alike, this collection will get you excited to bake sourdough every day of the week!

11 Nourishing Devotionals to Satisfy Your Soul Along With Sweet and Savory Recipes

Millions of people have rediscovered the joy of homemade bread making. A quick search on Pinterest or Instagram brings up step-by-step instructions and captivating photos for everything from sourdough to naan. Bread satisfies our bodies, but our spirits cry out for even greater sustenance.

In Bread of Life, Abigail Dodds--an avid baker and mother of 5--invites readers to ponder and celebrate God's spiritual and physical provision in Christ through the hands-on art of bread making. Offering readers easy-to-follow directions for everything from focaccia to chocolate babka along with full-color photographs throughout, this unique book is an enriching blend of devotional meditations and recipes that invites readers to ponder the true bread of life as they bake for their families and friends.

• Each of the 11 chapters features a bread recipe with easy-to-follow instructions
• Makes for a fun family activity
• High-quality photography captures the baking process and final product
• Discussion questions for group study at the conclusion of each chapter
• A great gift idea

Sourdough bakers have a serious contender for a new bread bible.--Plate

Richard Hart restores the heart to bread baking.--Yotam Ottolenghi

Richard Hart Bread is the guide to the intuitive art of baking bread. By learning how to see, taste, touch, and adapt, readers can find their own way to making truly wonderful bread--from blistering sourdoughs to rich rye pan loaves and more. Rather than focusing obsessively on precise formulas, Richard teaches both aspiring and seasoned bakers all his key techniques without holding anything back.

Through gorgeous photography, explanatory videos accessed on page through QR codes, and thorough descriptions of methods, you'll have all the tools you need to make great breads. Rich in stories and Richard's boundless enthusiasm, this book will make you fall ever deeper in love with bread.

Get All of Your Sourdough Questions Answered, Plus 40 Endlessly Versatile Recipes

In the sourdough world, where recipes and methods can quickly become complicated, Elaine Boddy keeps it simple with this staple of the sourdough genre. This all-in-one handbook shares her best tips, tricks and troubleshooting tools for showstopping sourdough success. With practical solutions to every obstacle―whether it's a busy schedule, slow-to-grow starter or overproofed dough―Elaine proves that everyone can bake beautiful, delicious sourdough with confidence.

Once you've got a handle on all things starter, dough and timing, dive into baking with 40 delicious recipes. Learn to use your starter in dozens of different ways, from buttery jam-filled rolls to crusty seed-studded loaves. Try foolproof formulas for ciabatta, baguettes and pizza, and enjoy flavorful creations like Turmeric and Onion Seed Sandwich Loaf or Apricot and Almond Babka Loaf.

Elaine's practical approach shows how you can manipulate a few simple master recipes to create any kind of shaped, filled or seeded bread you wish. With gorgeous photography accompanying every recipe, inspiration for your next loaf is only ever a page-turn away.

From your first try at starter to taking on a loaf that will impress when hosting, Elaine will guide you through your sourdough journey, and, along the way, you too can master the art of becoming a sourdough whisperer.

For more of Elaine's sourdough brilliance, check out:
- Whole Grain Sourdough at Home,
- Easy Everyday Sourdough Bread Baking
- The Sourdough Bible

Essential guidance and simple recipes for making delicious loaves with your bread machine

Finally, a bread recipe book that shows you how to use your bread machine for its intended purpose--convenience! Create your own fresh, piping hot loaves quickly and easily with The No-Fuss Bread Machine Cookbook, where you'll find hassle-free recipes for making mouthwatering homemade bread.

These recipes use easy-to-find ingredients and require minimal work on your part--just throw everything in your bread machine and let it work its magic. Whether you have a 1-pound, 1.5-pound, or 2-pound bread machine, these set-and-forget recipes will serve as your fail-proof foundation for exciting bread creations.

This top choice in bread machine cookbooks offers:

A wide variety of tasty recipes--Enjoy a range of sweet and savory breads, including vegetable breads, cheese breads, spice and herb breads, fruit breads, and more.

Bread machine know-how--The No-Fuss Bread Machine Cookbook makes it easy to familiarize yourself with the cycles and settings of the most popular models.

Troubleshooting tips--Make the perfect loaf every time with practical pointers for solving common problems like sunken tops and gummy texture.

No hard-to-find flours, no added gluten, no checking every 10 minutes to see how your bread is rising. The No-Fuss Bread Machine Cookbook makes bread-making easy.

NAMED ONE OF THE 25 MOST INFLUENTIAL COOKBOOKS OF THE LAST 100 YEARS by The New York Times Style Magazine

The most beautiful bread book yet published.--The New York Times

From Chad Robertson, Winner, James Beard Award for Outstanding Pastry Chef, 2008

This is the bread bible for the home baker or professional bread-maker. It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner with Elizabeth Prueitt of San Francisco's Tartine Bakery.

Only a handful of bakers have learned the bread science techniques Robertson has developed. To him, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is.

Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt.

THE BREAD BOOK THAT SAVED LOCKDOWN: When the world turned inward and reached for the comfort of bread making and artisan sourdough made simple, this is the bread recipe book they relied on. Variations from Chad Robertson's master recipe showcase a wonderfully diverse set of breads and more than 30 sweet and savory recipes using the day-old bread to make sandwiches, classic soups, puddings, delicious baked French toast, and an addictive Kale Caesar.

WHY CHOOSE TARTINE COOKBOOK?: At 5 P.M., Chad Robertson's rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Now you can bake your own with the bestselling bread baking book: It's informative, it's inspiring, and it's visually stunning.--KQED

FOR THE DISCERNING COOKBOOK COLLECTOR: If you liked Tartine: A Classic Revisited by Elisabeth Prueitt and Chad Robertson, Flour Water Salt Yeast by Ken Forkish, and The Bread Baker's Apprentice by Peter Reinhart, you'll love Tartine Bread!

Perfect for:

• Devotees of Tartine Bakery and the San Francisco food scene
• Home cooks seeking easy-to-achieve bread recipes
• Beginner and advanced bread bakers
• Birthday, housewarming, or holiday gift
  

The Only Sourdough Book You'll Ever Need

No more throwing out failed starter, getting bored with the same old loaf or being too intimidated to even start! This all- in-one handbook is packed with sourdough whisperer Elaine Boddy's most current and comprehensive wisdom, not to mention more than 75 recipes to fuel your creativity. From new tips on how to maintain your starter on your schedule, to her most in-depth master recipes yet (with step by step photos for each one!) and expanded FAQ and troubleshooting sections, Elaine's guidance will turn any home baker into a sourdough pro.

Once you've got the basics of your starter, move on to Elaine's renowned master recipes for basic loaves, buns, pizzas, focaccia and more. Then dive into tons of creative flavor variations on the master recipes like the cozy Semolina and Pumpkin Loaf or a Cheese and Jalapeño Loaf with a warm, tangy crumb. Elevate your everyday sandwiches and toasts with breads like the wholesome Einkorn Pumpernickel Square Loaf or a Honey-Enriched Jam-Filled Babka. Delight in smaller bakes like indulgent Whole-Grain and Chocolate Hot Cross Buns or the snackable Blue Cheese and Fig Baby Focaccias.

Every step of the way, you'll enjoy Elaine's signature no- fuss approach to sourdough, which will equip you with the confidence and knowledge to have fun baking up your own delicious concoctions. This practical guide is guaranteed to keep your sourdough journey fun, exciting and successful for years to come.

A fun and refreshing addition to every baker's library.--Ciril Hitz, certified artisan break baker, author, and educator

New York Times bestselling and award-winning author Ken Forkish adapts his expert bread baking tips and recipes from Evolutions in Bread and Flour Water Salt Yeast for the fun, beginner-friendly comic book cookbook format. With comics artist Sarah Becan's lively and colorful illustrations, Let's Make Bread! invites readers to embark on the journey of making bread with this new visual twist.

Forkish and Becan provide valuable tips for the first-time breadmaker, from the necessary equipment and ingredients to the basic eight-step bread method. They explain how to start, feed, maintain, and share a sourdough starter and include valuable troubleshooting tips for temperature, dough texture, proofing, and more. They also present seventeen gold-standard recipes for both traditional and customizable loaves, including The Saturday Bread, The Standard, Corn Kernel Bread, and Raisin-Pecan Bread, and more!

Pairing foolproof techniques and recipes with an exciting and inviting comic format, Let's Make Bread! is an enjoyable guide to making your own perfect loaf at home.

A joyous celebration of Italian, American, and Italian American tastes and traditions, Dolci! is a compendium of molto delizioso baked goods from both sides of the Atlantic. In almost a hundred recipes, James Beard-nominated baker Renato Poliafito pays homage to pastries of the Old World and the New--with perfected versions of classics like Pastiera and Torta Caprese, Honey-Ricotta Black and Whites, and Butter Cookies.

Poliafito puts his own unique spin on the baking traditions of both countries with recipes of his own invention that are a mashup of Italian flavors and American innovation. Think Aperol Spritz Cake, Italian Krispie Treats, Malted Tiramisu, Panettone Bread Pudding, and Mocha Orange Whoopie Pies. In addition to the many cakes, pies, tarts, and cookies, Poliafito also shares a host of savory recipes: Sourdough Focaccias, Perfect Grissini, Cacio e Pepe Arancini--and for good measure, Italian-inflected cocktails (Amaro Root Beer Float!). A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.

From chef Nichole Accettola, Scandinavian from Scratch brings to the page an assortment of baked goods and simple morning and midday meals rooted in Scandinavian cuisine. After moving back to the United States following more than a decade abroad, Accettola found herself longing for the wholesome breads, buttery pastries, decadent cakes, and cookies that she enjoyed on a daily basis while living in Copenhagen. She set out on a mission to bring the tastes and treats of Norway, Sweden, and Denmark to San Francisco and opened her now beloved bakery café, Kantine.

In Scandinavian from Scratch, Accettola has curated 75 delicious bakes, organized by occasion and arranged from simplest to most complex, drawing from her collection of each Scandinavian country's baking traditions. Fill your home kitchen with the enticing aromas of Coconut Dream Cake, Black Currant Caves, Cardamom Morning Buns, Saffron Rusks, Gravlax and Chive Potato Salad Sm rrebr d, and so much more. The easy-to-follow recipes will expand your baking horizons and bring something special to the table, from breakfast and brunch to afternoon tea to holiday celebrations.

Tasteless Behavior, Tastiest Bakes

Make the best damned baked goods of your life with the help of Kane Bergman, A.K.A. the tasteless baker. In this rowdy baking book for amateurs and try-hards alike, Kane's no-bullsh*t recipes are sure to get you a one-way ticket to pound town. Full of laugh-out-loud commentary and no-nonsense directions, inside you'll find:

- Legendary Sourdough
- Señor's Focaccia
- Panty-Droppin' Cinnamon Rolls
- Can't-Be-F*cked Donuts
- G.O.A.T. Sandwich Bread
- Hangover Breakfast Sandwich
- The Best Pizza That I've Ever Eaten
- The Cartel's Pretzels
- A Proper F*cking Burger

So if you have the courage, follow Kane's tenth commandment of baking (Trust Thy Process) and come along for the ride. Armed with his shameless dough know-how, you're on your way to making some good f*cking dough.

Longlisted for the André Simon Award for Food Books for 2024

A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level.--Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers

It's impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing.--Maurizio Leo, author of James Beard Award-winning The Perfect Loaf

For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough.

What does it mean to take on the practice of bread? Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, has pondered this question over thirty years of baking sourdough bread. Baking is a ritual that demands attention, physical proximity, close observation, and continual adjustment. It begets sustenance, fosters community, and connects us with a 10,000-year-old craft.

The Hungry Ghost Bread Book is a window onto one baker's artisan approach to sourdough bread--the culmination of his time in the tide of dough.

Sourdough, declares Stevens, is not a style of bread. It is bread. The sourdough starter--the microbial community used to inoculate bread dough--transforms flour into something truly digestible by humans, unlocking the nutrients that are otherwise inaccessible. Stevens's unique approach to working with sourdough can be summed up by three tenets, each of which begins with more. More hydration, more fermentation, and more heat in the oven.

Inside these pages, you'll find tools, techniques, insights, short-cuts, ingredients, warnings, and a handful of haikus. You'll find instructions for creating and nurturing your own sourdough starter, as well as formulas for a variety of loaves, flatbreads, crackers, folds, scones, bagels, and more, including:

• Eight-Grain Bread
• Fig & Sage Bread
• Potato-Thyme Fougasse
• Sesame-Spelt Crackers
• Rosemary Walnut Scones

The results are quite fantastic: bread that bites back, heels worth chewing on, and scraps worth toasting. A return to real Wonder.

The Hungry Ghost feeds more than spirits with its spectacular breads.--Saveur (naming Hungry Ghost Bread a Great American Bread Bakery)

For the professional as well as the home cook, this book is one of the essentials for a bread baker's collection.--Nancy Silverton, chef and co-owner, Mozza Restaurant Group

Co-founder of the legendary Brother Juniper's Bakery, author of ten landmark bread books, and distinguished instructor at the world's largest culinary academy, Peter Reinhart has been a leader in America's artisanal bread movement for more than thirty years. Never one to be content with yesterday's baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

In this updated edition of the bestselling The Bread Baker's Apprentice, Peter shares bread breakthroughs arising from his study in France's famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter's shoulder as he learns from Paris's most esteemed bakers, like Lionel Poil ne and Phillippe Gosselin, whose pain l'ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs.

You'll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book's Holy Grail--Peter's version of the famed pain l'ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you'll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker's percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring--and the rewards are some of the best breads under the sun.