Using just one cup of flour, create sweet and savoury bagels, buns, rolls, and pastries with 50 approachable and accessible recipes from the creator of The Practical Kitchen.
It all started with a recipe for miniature focaccia made in a loaf pan. That recipe went viral again, and again, and again. Now, trusted food blogger Rebecca Eisenberg brings her baking expertise, accessible recipe writing, and gorgeous food photography to this collection of sweet and savoury small-batch breads made with just one cup of flour.
Why bake small batch breads? Maybe you’re serving just one or two. Or you’re looking to minimize food waste. Maybe you're a new baker just learning the techniques—a small bread is lower-risk than a large loaf. Maybe you don’t own a stand mixer or you’ve got a tiny kitchen counter. Or maybe you just like cute little things.
With fifty easy-to-follow recipes, including 100+ step-by-step photos, you can make adorable crusty loaves; two bagels for brunch on demand; an oversized, Nutella-filled pop tart; and, of course, Rebecca’s viral Loaf Pan Focaccia.
Rebecca covers all the bread bases with recipes perfect for breakfast, lunch, dinner, and dessert, such as:
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Little Loaves: Foot-Long(-ish) Baguette, Classic Brioche Loaf, Overnight No-Knead Crusty Bread
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Buns and Rolls: Just Two Bagels, One Large Kaiser Roll, Stovetop English Muffins, Just-Like-the-Tube Buttery Crescent Rolls
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Twists, Sticks, and Braids: “Limited” Garlic Breadsticks, One Large Soft Pretzel, Ooey-Gooey Cinnamon Rolls, Mini Chocolate Babka
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Flatbreads, Crackers, and Pizza: Single Scallion Pancake, No-Knead Naan, Thin-Crust Pizza, Three Flexible Flour Tortillas
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Biscuits, Pastries, and Quickbreads: Flaky Mini Buttermilk Biscuits, Oversized Nutella Pop-ular Tart, Fruit Preserve Pastries Two Ways
With easy-to-follow guidance and minimal ingredients, Small-Batch Breads brings great homemade bread within reach of anyone.
Details
Hardcover / 208 pages
Published 18 August 2026
