Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Bread Bread Bake Winter Remove all Source Saveur (16) Local Lemons (1) Smitten Kitchen (1) The Ginger Cook (1) The Jew and the Carrot (1) Difficulty Easy (16) Medium (2) Hard (1) Cuisine American (9) Italian (4) Eastern European/Russian (2) Southern/Soul Food (2) English/Scottish (1) Show all... Jewish (1) Kosher (1) Mediterranean (1) Middle Eastern (1) Other (1) Vegetarian (1) Occasion Christmas (5) Thanksgiving (4) Easter (3) Topic Recipe (20) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Season:Winter"; var omni_prop8 = "Course:Bread,Main Ingredient:Bread,Technique:Bake,Season:Winter"; var omni_pageName="saveur:"+omni_prop12; 03/08/2012 Chec Cu Nucă (Romanian Walnut Panettone) This traditional Romanian sweet bread studded with rum-laced candied walnuts, makes a delicious dessert, breakfast bread, or teatime snack. Issue #145 10/06/2011 Challot (Challah Knots) These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion. Issue #141 09/05/2008 Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible. Issue #114 05/07/2008 Boone Tavern’s Yeasty Rolls This recipe was developed by Richard T. Hougen, who managed Boone Tavern in Berea, Kentucky, from 1940 to 1976. Issue #112 02/12/2008 Saint Joseph's Bread Here is our rendition of the intricately decorated loaves of bread eaten during the feast of St. Joseph. Issue #109 04/01/2007 Chive and Cheddar Biscuits Sharp cheddar cheese is a good foil for the chives in these biscuits. Issue #101 01/16/2008 Sour Cream Rolls (Sárközi Tejfeles Büjtök) These soft and tangy rolls are the best when they're eaten still warm and gooey. Issue #96 10/29/2007 Scones Light and fluffy, scones are traditional served warm with butter, clotted cream, or preserves. Issue #84 03/18/2007 Cheese Bread This recipe is our version of one from legendary chef James Beard's Beard on Bread. Issue #83 10/28/2007 Breakfast Biscuits 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). Issue #80 02/03/2009 Butterhorn Rolls Served warm with butter, these flaky rolls are sure to please your guests. Issue #62 11/19/2007 Southern Corn Bread Coarsely crumble this classic corn bread for use in stuffings. Issue #46 12/05/2007 Old-Fashioned Genoese Sweet Bread This recipe for the famous Italian Christmas sweet follows the more traditional dense and crumbly version. Issue #15 02/27/2012 Cranberry Farro Quick Bread Grains of cooked farro add substance and nuttiness to this moist, honey and brown sugar-sweetened quick bread. Does Not Apply 09/09/2010 Apple Cider Challah Apple cider takes the place of water in this sweet challah recipe, which also features small bits of chopped dried apples. Continue... Does Not Apply Source: The Jew and the Carrot 09/03/2009 Focaccia with Figs and Goat Cheese The topping possibilities are endless for focaccia, but we like this one with fresh figs, goat cheese, and pine nuts. Continue... Does Not Apply Source: Local Lemons 08/28/2009 Handmade Soft Pretzels A basket of soft, chewy pretzels makes a great dinner roll substitute. Continue... Does Not Apply Source: The Ginger Cook 08/11/2009 James Beard's Pound Cake James Beard’s fluffiest of pound cakes serves as the perfect vessel for any combination of fresh fruit. Continue... Does Not Apply Source: Smitten Kitchen 02/06/2007 Crunchy Piedmontese Breadsticks According to legend, these crisp breadsticks, called grissini in Italian, were invented in 17th-century Turin and counted Napoleon among their aficionados. Does Not Apply 02/06/2007 Armenian Tahini Bread This sweet yeast bread is flaky yet chewy, with aromas of sesame and cinnamon.