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Narrow Results You've Selected: Medium Recipe Bread Bread Remove all Source Saveur (16) lifesafeast.blogspot.com (1) Cuisine American (4) French (3) Irish (2) Asian (1) English/Scottish (1) Show all... Greek (1) Indian (1) Italian (1) Middle Eastern (1) Other (1) Scandinavian (1) Season Spring (4) Fall (2) Summer (2) Winter (2) Occasion Christmas (4) Easter (3) Thanksgiving (1) Technique Bake (16) 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 = "Main Ingredient:Bread"; var omni_prop8 = "Difficulty:Medium,Topic:Recipe,Course:Bread,Main Ingredient:Bread"; var omni_pageName="saveur:"+omni_prop12; 05/21/2012 Apple Cider Levain Loaf Tart and tangy with apple cider and dried cranberries, this flavorful, naturally leavened white bread can also be made without those ingredients; simply substitute the same amount of water for the apple cider and omit the cranberries. Issue #147 05/14/2012 Seeded Rye Loaf Dark and deeply flavored from a rye sourdough starter that's made 10 days in advance, this earthy loaf is easily customizable depending on what seeds and grains you have on hand and want to add to the dough. Issue #147 04/22/2012 Spelt Levain Loaf Made 10 days in advance with a hearty whole spelt flour starter, this loaf has rich caramel undertones and a pleasant sourness. Top slices of this bread with creamy, funky cheeses and cured or smoked meats and fish. Issue #147 05/25/2010 Provençal Bread with Olives and Herbs (Fougasse) The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells. Issue #130 02/21/2013 Philippine-Style Brioche Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead. Issue #116 11/10/2008 Pandolce Alto This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake. Issue #116 02/29/2008 Ethiopian Flatbread 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. Issue #110 05/07/2007 Tandoori Flat Bread For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven. Issue #102 08/29/2007 Sweet Olive Oil Bread (Pompe à l'Huile) This Provençal specialty is a cross between a brioche and a focaccia. Issue #98 03/12/2007 Doris Grant’s Brown Bread 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. Issue #91 03/12/2007 Pint-Glass Bread 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. Issue #91 02/03/2009 Butterhorn Rolls Served warm with butter, these flaky rolls are sure to please your guests. Issue #62 04/05/2007 Greek Easter Bread This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries. Issue #17 08/08/2007 Swedish Coffee Bread The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century. Issue #14 05/11/2011 Strawberry Focaccia with Maple-Balsamic Onions This boldly flavored bread is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking. Does Not Apply 09/30/2010 Fouace Nantaise: French Brioche from Nantes Life's a Feast pays homage to her adopted town of Nantes, France, with this recipe for a local specialty bread. The dough is perfumed with orange flower water and baked in the shape of a flower. Continue... Does Not Apply Source: lifesafeast.blogspot.com 02/06/2007 Armenian Tahini Bread This sweet yeast bread is flaky yet chewy, with aromas of sesame and cinnamon.