Small-Batch Breads: 50 Recipes for Loaves, Buns, and Flatbreads Made with One Cup of Flour

by Rebecca Eisenberg

Using just one cup of flour, create sweet and savory 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 savory small-batch breads made with just one cup of flour. Whether you’re brand new to bread baking or a seasoned baker, Small-Batch Breads is for you.

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:

- Little Loaves: Loaf Pan Focaccia, Foot-Long(-ish) Baguette, Classic Brioche Loaf, Overnight No-Knead Crusty Bread
- Buns and Rolls: Just Two Bagels, One Large Kaiser Roll, Stovetop English Muffins, Just-Like-the-Tube Buttery Crescent Rolls
- Twists, Sticks, and Braids: “Limited” Garlic Breadsticks, One Large Soft Pretzel, Ooey-Gooey Cinnamon Rolls, Mini Chocolate Babka
- Flatbreads, Crackers, and Pizza: Single Scallion Pancake, No-Knead Naan, Thin-Crust Pizza, Three Flexible Flour Tortillas
- 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 is the perfect housewarming, engagement, graduation, birthday, or holiday gift for any budding bread baker.

Genres: Cookbooks, Food, Cooking

208 pages, Kindle Edition

Published August 18, 2026

Reviews

[Ruth Morrow · Rating 5 out of 5]

Perfect for a household of one!

I opened Kindle this morning and saw that my pre-ordered copy of Small-Batch Breads had arrived (so excited, as I forgot when it was being published). I immediately opened it and read all the introductory material and through at least one third of the recipes, using the digital table of contents to skip from one recipe I thought I might find interesting to the next. No-knead, kneaded, and quick breads are all represented. Verbal and visual explanations are present for almost every recipe, plus the book is well-written, fun to read (as Rebecca's personality shines through), and recipes are precise and well laid out. Links are given when she refers to a technique explained elsewhere in the book.

I've just made it to the end reading and haven't cooked anything yet (there's a cat on my lap who's not ready to move); my list so far includes the pretzel, soda bread, focaccia, rye bread, pretzel buns (I tend to the savory side of baking and there's rarely too much salt) and shall amend this review once breads and buns have been baked and consumed. Happy baking!

[Mariah · Rating 5 out of 5]

So good I bought it twice

I originally bought this on Kindle but after reading through it I loved it so much I bought the hardcover copy as well so I could have a physical copy on hand to lend to friends and family or to just flip through in my kitchen. I LOVE the idea of small enough loaves to just use 1 cup of flour.
I consider the "bread roll" recipe my base since its just flour, sugar, salt and yeast. I have it memorized now and can whip up small bread with no scales and no measurements. Everything else just compares to that dough - do I want it thicker? Looser? Do I add more sugar, an egg, etc?
The recipes are small enough to start to prepare in the morning/early afternoon and you have fresh bread for dinner - or prep the night before and let rise in the fridge and then get out for the second rise in the morning and you have fresh bread for breakfast. Its beautiful.
Everything I've ever wanted in a bread cookbook.