An ethereally fluffy, generously buttery, and delightfully squishable loaf.

Allam recommends mixings savory ingredients into the brioche dough before baking. “As we do not change the dough, it is good to pick flavors that are a little salty or sour to challenge the inherent sweetness of the dough,” he says. We loved his suggestions of chorizo and Parmesan, as well as sautéed shallots, preserved lemon, and black pepper. Get the recipe for Pull-Apart Bread with Chorizo and Parmesan »

A slice of this rich, eggy bread straight out of the oven is transcendent. Get the recipe for Brioche »

Pan de aceite, sometimes called torta de aranda, is no more difficult to make than focaccia—in fact, this is basically focaccia’s long-lost Spanish cousin. The trick with this bread comes from laying the dough on a sheet pan coated in good quality extra virgin olive oil, then dousing the bread with more oil right before it goes into the oven. At high temperatures, the dough basically begins to fry, creating a crunchy, golden bottom crust and steamy, pillow-soft bread. This bread is best served hot, with a side of a whipped cheese to slather on it. Ricotta works well, but if you can get your hands on some Miticrema, a spreadable sheeps’ milk cheese from Murcia, that’s the money move. Get the recipe for Spanish Olive Oil Bread (Pan de Aceite) »

Danish Rye Bread

This recipe reduces the length to fit in home ovens and calls for adding ice cubes to a hot cast-iron skillet to create steam. Get the recipe for Four-Hour Baguette »

Get the recipe for Quinoa-Whole Wheat Bread with Raisins

Beaujolais Chorizo Bread

This eggy, yeasted bread is a welcome addition to any spread. Get the recipe for Challah