It takes time and patience, but your reward will be a crusty loaf with a chewy yet tender crumb and a clean, wheaty flavor.
Plain yet delicious. Prepare the dough the night before and place it in the refrigerator. All you have to do in the morning is shape, bake and enjoy your perfect breakfast rolls.
These homemade baguettes are as close to an artisan bakery version as you’re going to find.
The rustic Italian bread with with a light and airy crumb, perfect for panini sandwiches.
A flavorful, full-bodied loaf of bread, perfect for savory sandwiches.
Complement your Thanksgiving menu with these pillowy soft and moist corn muffins. They have just the right size, contain no sugar, and taste especially good when made with good quality olive oil. If you prefer a more neutral flavor, replace olive oil with canola, vegetable, or sunflower oil.
The raw and very finely grated potatoes give this bread a unique, tangy flavor and excellent freshness. The addition of whole-grain wheat and rye flour makes the crust chewy and each slice pleasantly satisfying.
Soft and fluffy Polish buns with poppy seed, sometimes referred to as Pieguski, the freckled ones. They taste the best fluffy and fresh out of the oven or toasted, preferably topped with butter and orange marmalade.
Authentic German cinnamon rolls; soft, fluffy and slightly sticky, with a intense cinnamon flavor and a simple apricot glaze.
The braided shape certainly isn’t the classic brioche shape, the dough would take in France, where it’s generally presented in its tradional fluted form, with a “knot” on top. However, it’s a delicious variation. A bit sweeter than my Brioche Overnight or the classic Brioche à Tête (Brioche Parisienne), it tastes the best with butter […]