Hard dough bread
Jamaican hard dough bread is a firm, close-crumbed yeasted wheat loaf with a thicker crust and a soft, chewy interior. Roll the dough tightly and bake it in a loaf tin.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Harcha
Harcha is a Moroccan semolina griddle bread with olive oil and butter rubbed into the grain, then shaped into thin rounds and cooked until golden. This family formula uses both dry yeast and baking powder.
Guyanese Plait Bread
A soft, butter-enriched, eggless Guyanese loaf, shaped into a three-strand plait and baked for Christmas breakfast or everyday meals.
Friselle
Puglian wheat-and-semolina bread rings are baked, split, then dried in a second bake; briefly moisten and top them before serving.
Fougasse (olive bread)
A Provençal olive bread shaped as a flattened oval with seven open slits. This Le Cordon Bleu formula uses wheat flour, fresh yeast, olive oil and Kalamata olives.
Dominican telera
A soft Dominican Christmas loaf enriched with egg and butter, scented with optional anise, and shaped with two rolled ridges around a central seam.
Criollitos de grasa
Small Argentine laminated bread bites made with wheat dough, yeast and beef fat or pork lard; this version follows a 40-piece home recipe.
Cottage loaf (Sonya Hundal's slow-rise version)
A large English cottage loaf with a smaller round joined atop a larger one. This slow-rise version uses white wheat flour with small portions of wholemeal wheat and rye, and bakes on a hot stone or tray.
Conchas
Mexican sweet rolls with a soft enriched yeast dough and a separate scored sugar-flour topping shaped like a shell. This version makes 15 rolls and uses a chilled dough rest before final proofing.
Chilean marraqueta
A lean Chilean wheat loaf shaped as two joined lobes, chilled overnight, then baked with steam for a crisp, deeply browned crust.
Poolish
Poolish is a loose, unsalted bread preferment of roughly equal weights of wheat flour and water with a pinch of baker's yeast, left to ripen before it goes into the final dough.
Challah: Jewish Museum Vienna version
A three-strand yeast-raised challah with flour, salt, yeast, water, neutral oil, honey and egg, based on a Jewish Museum Vienna home recipe.
Brezel / pretzel, German-style
A German-style Brezel is a yeast-raised wheat dough shaped into a loop and dipped in an alkaline bath before baking. This home version uses baking soda; the original formula uses food-grade lye.
Bialy
Bialys are soft, yeasted wheat rolls baked without boiling, each shaped with an onion-filled central depression instead of a hole.
Brazilian pão de batata
Soft Brazilian yeast rolls use cooked mashed potato in an enriched dough, with mozzarella cubes enclosed before baking.
Brazilian broa de milho
Brazilian broa de milho is a lightly sweet wheat-and-fine-maize bread with fennel and dry yeast, shaped into two small loaves for a Festa Junina or coffee break.
Bosomat (Egyptian crunchy sesame breadsticks)
Amira Ibrahim’s Egyptian bosomat are yeast-raised wheat sticks scented with optional fennel and anise, topped with sesame and baked until dry and crisp.
Bazlama
This Turkish bazlama uses yeast, plain yogurt and olive oil for a soft dough cooked in a skillet. Shape it into twelve small or six larger rounds, flip as bubbles appear, and wrap the breads to keep them soft.
Batbout
A Moroccan yeast-raised semolina pocket bread cooked on a dry pan or griddle; this measured batch makes about twenty 4-inch rounds.
Koulouri Thessalonikis
The Thessaloniki City of Gastronomy page gives a 15–18-ring yeast dough, dipped in sweetened water and sesame before baking. Its fresh yeast is listed as one dice without a mass, which remains unresolved.
Bánh tiêu
Bánh tiêu is a lightly sweet Vietnamese fried bread coated with sesame. A yeast-raised dough with baking powder is rolled into small rounds and fried until puffed and golden.
Elevated risk
Bánh bao
Vietnamese steamed wheat buns wrapped around seasoned pork, mushrooms, Chinese sausage and hard-boiled quail eggs. This from-scratch version uses yeast and self-rising flour.
Baguette with overnight poolish
Three long, crusty wheat loaves made with an overnight yeast poolish, shaped by hand and baked with steam for a crisp crust.
Cuban bread rolls (King Arthur Baking version)
Six yeast rolls for Cuban sandwiches, shaped into long tapered loaves and slashed down the center.
Bagel
A yeast-raised wheat ring shaped from a firm dough, briefly boiled and baked. This source-batch formula gives a gently malted crust and a chewy crumb.
Cramique
A tender Belgian wheat loaf enriched with milk, butter and egg, with raisins scattered through the crumb. Cramique is sliced for breakfast or a snack, often with butter, jam or chocolate cream.
Pão francês
A Brazilian wheat roll with a crisp crust, this home batch uses dry baker’s yeast and a steam-assisted oven bake.
Belgian pistolet
A crisp Belgian roll made from a supplier’s Croc-flour dough, mixed by hand or machine, proofed in rounds and baked with steam.
Barmbrack
An Irish fruit-studded yeast loaf, associated in a contemporary cultural account with Halloween and often served fresh or toasted with butter.
Staffordshire oatcake
A North Staffordshire speciality, this soft yeast-raised oat-and-wheat pancake is cooked on a pan or griddle and folded around a savoury filling.
Pan francés guatemalteco
Pan francés guatemalteco is a soft yeast bread shaped as a long strip of joined double rolls and commonly served with dishes such as tamales colorados.
Fijian lolo buns (low-heat coconut-cream pot method)
Soft yeast buns shaped by hand and simmered covered in coconut cream diluted with water in a deep pot. This Fijian home version uses a clean knife or fork inserted into the center as its doneness cue.
Knäckebröd
A Swedish home batch of eight thin rye-and-wheat crispbreads, yeast-risen once and baked until hard.
Afghan naan
A long oval Afghan wheat bread, leavened with yeast, grooved along its length and baked until crisp outside and chewy within.
Poi (taro) bread-machine loaf
A sweet bread-machine loaf adapted from HI Cookery's version of poi bread, with poi or cooked mashed taro, butter and egg.
Agege bread (soft home-style variation)
This softer home-style Agege bread uses a scalded flour paste, an enriched yeast dough and a 9×5-inch loaf pan, with rolls from the extra dough.
Cretan barley paximadi
Cretan paximadi is a twice-baked rusk. This barley-wheat version is raised with yeast, baked as a loaf, sliced, and dried slowly until it keeps.
Sri Lankan roast paan (thati paan)
A lean Sri Lankan yeast bread baked as joined flat pieces, separated after the first bake, then grilled on both sides for its crisp crust.
Mosbolletjies (grape-juice and yeast buns)
This modern South African mosbolletjies recipe uses white grape juice and instant yeast in an anise-scented enriched dough. It makes two pull-apart loaves; grape juice with commercial yeast is not the traditional fermenting-must leaven.
Faluche of Northern France
A pale, softly baked, low-profile bread associated with northern France and Tournai. This source-specific household method makes four large faluches; it differs from older accounts of leftover bread dough baked during communal bread baking.
Overnight panettone: King Arthur version
A modern instant-yeast panettone with an overnight flour-and-water preferment and mixed dried fruit. It is separate from specialist sourdough panettone methods.
Crescentine modenesi
Small Modenese yeast breads cooked between hot plates and served warm.
Stottie cake
A North East England yeast bread baked as flat round cakes. Terence Laybourne's Newcastle home recipe makes twelve rounds about 1 inch thick and serves them warm.
Beijing Sesame-Paste Shaobing
A Beijing-style yeast dough is layered with seasoned sesame paste, sealed into small buns, briefly pan-fried, seeded, and baked.
Melon pan
Melon pan pairs a soft Japanese yeast bun with a crisp, crosshatched cookie shell. In this ten-bun version, the bread dough is wrapped in a separate biscuit layer and baked until lightly golden.
Pan sobao
Puerto Rican pan sobao made with a small yeast poolish, lard or shortening, and a steam-baked crust; this batch yields two loaves.
Malooga (Yemeni home-oven variation)
This Yemeni home-oven variation uses a yeast-raised wheat dough, folds it repeatedly with semn and oil, then bakes it as large rounds.
Tabouna
A Tunisian round semolina bread named for the clay oven in which it is traditionally baked, recorded here through one home-oven recipe.
Roosterkoek (South African braai bread)
Roosterkoek is a small yeast-raised South African bread cooked over gentle braai coals. This enriched dough rises twice and is turned on the grid until browned and cooked through.
Iraqi samoun
Iraqi diamond-shaped yeast breads topped with sesame and baked in a home oven.