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.
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.
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.
The recipe for this bread, sold as a market specialty in the south of France, comes from author Patricia Wells.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
This slightly sweet fruit-and-nut-studded bread is like a cross between biscotti and a dense, moist fruitcake.
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.
For this method, we use a cast-iron skillet and a baking stone to replicate a tandoor oven.
This Provençal specialty is a cross between a brioche and a focaccia.
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.
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.
Served warm with butter, these flaky rolls are sure to please your guests.
This braided bread is traditionally perfumed with the essence of makhlépi, the seeds of Mediterranean wild cherries.
The recipe for this sweet bread came from Sweden (via Finland) to New Jersey in the 19th century.
This boldly flavored bread is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking.
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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...
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This sweet yeast bread is flaky yet chewy, with aromas of sesame and cinnamon.