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Breads

I’ve saved the best for last. In the following pages you’ll find twenty-five bread recipes that partner with the preceding soups to make a complete meal. I start with thirteen tips and some troubleshooting to up your baking game. Then we’ll explore the fastest breads of all, the flat ones. From a delightfully easy-to-work-with, yogurt-based dough in Quick Flatbread with Three Toppings (page 135) to the soulful goodness of Homemade Corn Tortillas (page 140), flat is the new black.

You don’t have to get out the rolling pin to make great bread, though. There’s a range of savory soda breads and skillet breads, such as Blue Corn and Maple Skillet Bread (page 152) and Spinach and Sun-Dried Tomato Scones (page 154), which are simple mix-and-go recipes. There are also savory muffins and one-bowl biscuits like Quinoa, Apple, and Cheddar Muffins (page 171), Everything Rye Muffins (page 170), and Pimento Cheese Drop Biscuits (page 160) that are so easy to make, even the most baking-phobic cook can master them with ease.

For those of you who are veteran bakers, I’m eager to show you some new twists on old familiar forms and some very interesting breads that use ancient grains like teff flour

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(see page 145), and unusual cooking methods like Malaysian curry net breads (see page 147). In this chapter there is a bread for every soup and a bread for every type of baker.