Firehouse recipes.

Cinnamon Swirl Quick Bread

No yeast, no waiting: a tender sour-cream loaf with a thick ribbon of cinnamon sugar through the middle and more on top, swirled once with a knife. Mixed in one bowl, baked in a loaf pan, sliced for breakfast.

Parker House Rolls

Light, fluffy, buttery dinner rolls — the ones Molly Yeh serves at her restaurant, made at home. One soft enriched dough, a long knead, two rises, twenty-four little balls baked shoulder to shoulder in a quarter-sheet pan, then brushed with butter and flaky salt. They freeze well shaped; bake them off fresh.

Sourdough Biscuits

A buttermilk biscuit with a cup of starter in it — active or discard, either works. Cold butter cut in, three letter folds for layers, cut into six squares so there are no scraps. Brushed with butter out of the oven.

Sourdough Discard Biscuits

Five ingredients and your starter's discard: frozen butter grated into flour, one letter fold for layers, a quick freeze, and a hot oven. Flaky, tangy, done in under an hour. One batch makes five tall biscuits — the answer to "what do I do with the discard?"

Croissant Bread

A laminated loaf: a soft milk dough folded four times around a slab of salted butter, rolled up, cut into five fat rolls and stood side by side in a loaf pan. Bakes an hour to a deep gold and pulls apart in flaky layers. One batch makes one 9 × 5 loaf.

Sourdough Starter

Marc’s sourdough culture — the “starter” — from the family notebook. Flour, filtered water, a glass jar, and about six days of discard-and-feed until it doubles, bubbles, and smells pleasingly tangy. Keep it fed and it keeps you baking. This is what the Sourdough Loaf calls for.

Sourdough Loaf

Marc’s everyday sourdough from the family notebook: four ingredients in grams, a day of stretch-and-folds, an overnight rest in the fridge, and a screaming-hot dutch oven with a handful of ice for steam. One batch makes one crackling round loaf.

Star Bread

Four thin rounds of soft yeasted dough, brushed with butter and cinnamon sugar, stacked, cut into sixteen and twisted into a star. Egg-washed, baked golden, dusted with confectioners' sugar. One batch makes one 12-inch star — or two little ones.

SFFD #7

Sourdough Pizza Dough

Friday night pizza dough that makes enough for the whole crew. Naturally leavened, crispy and chewy.

Chocolate Chip Cookie Drops

Thick, chewy cookies that are the unofficial currency of fire station gratitude.

SFFD #7

Pulled Pork Station Sliders

Low and slow pulled pork on soft rolls. Set it in the morning, feast by dinner shift.

SFFD #7

Sourdough Discard Pancakes

Use your sourdough discard for the fluffiest, tangiest breakfast pancakes. Morning shift game-changer.

Drop-Off Banana Bread

The perfect community drop-off: moist, travels well, universally loved. Make two — one for the station, one for home.

SFFD #7

Station 7 Shift Chili

A thick, hearty chili that simmers for hours and only gets better when reheated after a call.

Firehouse Focaccia

Crispy, olive-oil-drenched focaccia that feeds the whole crew. Impossible to mess up.