Articles
Bread, Glorious Bread: 2 Recipes for Dead-Simple, No-Knead Bread
It’s been said that man (or woman) may not live by bread alone — but with artisan loaves that taste amazing and are easy to make, you might just put that to the test.
Tips
How to Make Bread Crumbs From Croutons
If you find your pantry empty of bread crumbs, don't worry. This tip will save you a trip to the store.
How-To's
How to Make Japanese Milk Bread
If you’ve never heard of milk bread, you’re in for a treat. Using a special technique and following our step-by-step tutorial, you’ll soon be creating the most incredible, pillowy soft, subtly sweet, and airy bread (or rolls) you’ve ever tasted. Trust us.
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Recipes
Cinnamon-Cocoa Babka
If you like cinnamon swirl bread, this babka is the best of the best. Both beautiful and delicious, this recipe makes enough for gifting, but you may keep them all for yourself.
Babka is a traditional Eastern European sweet yeast bread made from a butter and egg-enriched dough, giving it a brioche-like texture. The rich, somewhat tender, dough is filled, rolled, twisted, and baked yielding a gorgeously swirled loaf. Chocolate or cinnamon are the typical fillings, but this one combines…
Stollen
Stollen is a traditional German bread served around Christmas, full of nuts, spices, and/or dried or candied fruit. Some versions include a rich, nutty filling of almond paste or marzipan, making this even more decadent and cake-like. It's a great make-ahead bread because of it's density, perfect for gifting during the holiday season.
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Farinata is nothing more than a thin, unleavened pancake made from chickpea flour. This version originates from the Italian region of Liguria, but a similar version is made in Nice (called socca). The batter is spiked with olive oil and is sometimes flavored with herbs, garlic, or other flavorings, then baked in a very hot oven — or under the broiler in our version. The surface gets crisp and golden, making it perfect for dunking in soups and stews. Added bonus: farinata is gluten-free and v…
Farinata
Panettone
Panettone is an Italian sweet bread served at Christmastime. The brioche-like dough is infused with lemon and vanilla and studded with dried fruits and nuts. This recipe makes three loaves, perfect for gifting and serving to guests. You can use leftover panettone in French toast and bread puddings for a delicious twist on the classics.
This recipe is reprinted from
For a delicious French spin on the classic American stuffing, turn to the buttery richness of brioche bread. It toasts perfectly on the outside due to it's high butter content, while staying creamy and soft inside. Don't worry — while we went to France with the bread, this still has all the flavors of traditional stuffing.
Brioche Dressing
Sweet Potato Dinner Rolls
Sweet potatoes don’t have to be mashed or candied to make it onto your holiday table. Add them to yeast rolls for a change to your classic dinner roll. The sweet potato flavor is subtle in the rolls — it’s mostly added for moisture and golden hue. Add mace to the dough to enhance the sweet potato flavor and turmeric for more color.
Cheesy Pull-Apart Bread
These warm, garlicky cheese bites are simply irresistible! Loaded with cheese, garlic butter, and herbs, all baked together to make all your cheese pull dreams come true. Make these for your next gathering — we’re positive they won’t disappoint.
Feta-Topped Pitas with Pepperoncini
Served with Greek Pork & Spinach Stew, these pitas make a great side dish to sop up everything in your bowl. Topping with tangy feta and pepperoncinis helps cut through the richness of any long-cooked soup or stew.
Quick Rosemary Dinner Rolls
Simple, homemade yeast dinner rolls flavored with woodsy rosemary are a cinch to make—and can be on the table in less than an hour.
Cheesy Naan with Chutney
This speedy side dish is the ultimate accompaniment to an Indian-inspired meal, like our Chicken Vindaloo. Store-bought naan and Major Grey's chutney make this Cheesy Naan quick to put together.
Sour Cream Biscuits
Five ingredients are all you need to make the ultimate flaky biscuit. These tender flaky biscuits just beg to be served with honey. For the best result, use the right flour. Self-rising has a lower protein level than regular all-purpose flour and results in a more tender biscuit. And sour cream makes for incredibly flaky biscuits.
Broiled Baguette with Parsley Oil
This Broiled Baguette with parsley oil is the perfect accompaniment to our Shrimp & Serrano Paella, as well as anything saucy in need of a dipper. The parsley oil is not only tasty to serve with the broiled baguette, it’s also really delicious drizzled over the paella.