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This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack.
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion.
The key to ultrafluffy biscuits is to work the dough as little as possible.
This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976.
Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph.
Sharp cheddar cheese is a good foil for the chives in these biscuits.
These soft and tangy rolls are the best when they're eaten still warm and gooey.
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).
Served warm with butter, these flaky rolls are sure to please your guests.
Coarsely crumble this classic corn bread for use in stuffings.
This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version.
Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread.
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According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados.
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This sweet yeast bread is flaky yet chewy, with aromas of sesame and cinnamon.