Tag Archives: breads

Burger Buns

Burger buns, specifically homemade soft hamburger buns that are almost like brioche, are the best in our book. These buttery, light, yet sturdy specimens are the most incredible we’ve ever had. The recipe comes from the baking geniuses at King Arthur Flour. Adapted from King Arthur Flour | Originally posted online in The Baking Circle When King Arthur Flour first shared this recipe for homemade burger buns recipe online, the website was… devour more »          

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Jim Lahey’s Pizza Dough

Jim Lahey’s pizza dough allows you to create the sort of quality pizza crust at home that you’ve only ever experienced at the best of Italian bakeries and pizzerias. And it’s easier than you’d expect. Adapted from Jim Lahey | My Pizza | Clarkson Potter, 2012 We know you’ve always wanted to fling pizza dough like a boss. And Jim Lahey is going to help you get there. We just want to caution that it may not come… devour more »          

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Bite-Size Bacon and Cheese Scones

Bacon and cheese scones are buttery and flakey and made with flour, butter, baking powder, and all the usual pantry staples you have on hand for any biscuits. Perfect morning, noon, or night. Adapted from Kim Laidlaw | Williams-Sonoma: Home Baked Comfort | Weldon Owen, 2012 We had a tricky time discerning what to call these cute-as-a-button, buttery little bundles of bacony, cheesy goodness. Call something a scone and you summon notions of a… devour more »          

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Zanzibar Sesame Bread | Mkate Wa Ufuta

Mkate Wa Ufuta. Say that three times fast. Actually, just say Zanzibar sesame bread, click your heels, and with barely any effort and just a few minutes you can make this simple, indulgent, versatile flatbread made from ingredients we bet you already have in your pantry. Adapted from Felicia Campbell | The Food of Oman | Andrews McMeel, 2015 Mkate wa ufuta. We know what you’re thinking. Mkate what?! Yet once you try this unique and chewy,… devour more »          

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Soft Pretzels

This soft pretzels recipe are a German classic but are an easy homemade version with everyday ingredients, including beer (!), that are just like the real deal you’ll find abroad. Here’s how to make them at home. Adapted from Andrea Slonecker | Pretzel Making at Home | Chronicle, 2013 If you’ve ever tasted real German soft pretzels, with a deep, dark, burnished skin showered with crunchy salt crystals and a yeasty, chewy middle, then… devour more »          

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Buttermilk Sandwich Bread

This buttermilk sandwich bread is a classic recipe that turns out tender bread, perfect for toast, sandwiches, bread pudding, and beyond. Adapted from Elinor Klivans | Fast Breads | Chronicle, 2010 This buttermilk sandwich bread has an ever so slight tang and an almost cake-like in texture and toasts amazingly. It’s also ideal for, natch, sandwiches of any sort.–Renee Schettler Buttermilk Sandwich Bread Quick… devour more »          

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Bacon Cheddar Biscuits

These bacon Cheddar biscuits are surprisingly light and airy and take their goodness from applewood-smoked bacon and extra sharp Cheddar. A Southern classic perfectly suitable to any time of day. Adapted from James Villas | Pig: King of the Southern Table | Wiley, 2010 These are the type of biscuits that Southerners like to keep on hand for cocktail parties, bridge luncheons, and afternoon teas. Feel free to experiment with various styles of… devour more »          

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Pane Francese

This pane francese recipe turns out a northern Italian bread that’s crusty and chewy and all sorts of incredible. Looks like a baguette, tastes like a ciabatta. Adapted from Zachary Golper | Peter Kaminsky | Bien Cuit | Regan Arts, 2015 This pane francese recipe, to paraphrase Zachary Golper, who authored one of the best cookbooks in recent years, turns out a loaf of bread that looks like a baguette and tastes like a ciabatta. He… devour more »          

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Beer Bread

Beer bread. If you’re not already familiar with it, yes, it’s a thing. And you can toss it together at the last minute from ingredients you probably already have on hand. No yeast required. So ridiculously easy. So incredibly satisfying. Adapted from Lucy Cufflin | Lucy’s Bakes | Hardie Grant, 2015 Beer bread just got fancy. Well, sorta. It’s still quick and easy and approachable. But the combination of whole wheat and white… devour more »          

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Pane Bianco

This pane bianco is a no-knead artisan sourdough from Jim Lahey that’s made with flour, water, salt, and biga. It’s crispy on the outside and incredibly tender in the center. Here’s how to make it at home. Adapted from Jim Lahey | The Sullivan Street Bakery Cookbook | W. W. Norton & Company, 2017 This simple, no-knead sourdough from Jim Lahey is a classic artisan bread that’s classically crisp on the outside and… devour more »          

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