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.
Category: Breadbasket
Mastering the Art of French Bread Making. Part 3. Baguette.
These homemade baguettes are as close to an artisan bakery version as you’re going to find.
Marinated Mozzarella
Mozzarella, a bit different than usual: rich, flavorful, and aromatic. Try it on a crispy baguette; it’s simply delicious!
Sourdough Ciabatta
The rustic Italian bread with with a light and airy crumb, perfect for panini sandwiches.
German Style Gray Bread (Graubrot)
A flavorful, full-bodied loaf of bread, perfect for savory sandwiches.
Golden Yellow Corn Muffins
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.
Potato Bread (made with raw potatoes)
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.
Polish Poppy Seed Buns (Pieguski)
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.
German Cinnamon Rolls (Zimtschnecken)
Authentic German cinnamon rolls; soft, fluffy and slightly sticky, with a intense cinnamon flavor and a simple apricot glaze.
Marmellata di Ciliege (Italian Cherry Preserves)
Make a batch while the fruit is still in season and enjoy on fresh bread, with a croissant or as a topping over ice cream.