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Injera, the spongy, crêpe-like sourdough flatbread usually made from tef, a hardy Ethiopian grain, can be easily replicated at home with all-purpose flour, yeast, and a nonstick skillet.
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Golden on the outside, with a feathery, rich-tasting interior, the brioche is a perfect showcase for butter.
These corn cakes are a delicious alternative to corn bread.
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
Sharp cheddar cheese is a good foil for the chives in these biscuits.
This Provençal specialty is a cross between a brioche and a focaccia.
These soft and tangy rolls are the best when they're eaten still warm and gooey.
These yeasty rolls live up to their name—they can keep in the refrigerator for up to a week.
This brioche is best when using the freshest, ripest berries possible.
This ingenious recipe—invented for an Irish college student with limited resources and experience—can be made with little more than, yes, a pint glass.
This simple no-knead, one-rise bread is Myrtle Allen's version of one developed at the request of the British government during World War II.
These light, oversized, beautifully puffed-up popovers put buttered rolls to shame.
Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves.
This recipe is our version of one from legendary chef James Beard's Beard on Bread.
The recipe for these biscuits is based on one from Sunday Best Baking: Over a Century of Secrets from the White Lily Kitchen (Longstreet Press, 1998).
Indian cooking authority and saveur consulting editor Madhur Jaffrey shared with us this recipe for poori's smaller cousin.
Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.
These crisp, nutty crackers are easy to make, and they're delicious to boot.
If you plan to take these doughnuts on a hike or to a picnic, be sure to allow them to cool completely before you pack them so that they don't become soggy.