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Narrow Results You've Selected: Bread Summer Bread Remove all Source Saveur (10) Smitten Kitchen (2) Local Lemons (1) The Ginger Cook (1) The Jew and the Carrot (1) Difficulty Easy (12) Medium (2) Cuisine American (6) Italian (2) Mediterranean (2) Australia/New Zealand (1) Eastern European/Russian (1) Show all... French (1) Gluten-Free (1) Indian (1) Jewish (1) Middle Eastern (1) Southern/Soul Food (1) Vegan (1) Vegetarian (1) Occasion Christmas (1) Cocktail Party (1) Thanksgiving (1) Technique Bake (14) Broil (1) Topic Recipe (15) 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 = "Course:Bread"; var omni_prop8 = "Main Ingredient:Bread,Season:Summer,Course:Bread"; var omni_pageName="saveur:"+omni_prop12; 07/18/2012 Socca (Chickpea-Flour Crêpes) This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal. Issue #148 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 09/05/2008 Buttermilk Biscuits The key to ultrafluffy biscuits is to work the dough as little as possible. Issue #114 05/08/2008 Boone Tavern’s Spoonbread This creamy-centered corn bread pudding rises like a soufflé. Issue #112 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 04/17/2008 Randy Evans's Corn Bread This corn bread is best eaten with Southern peas and slices of fresh tomato and sweet onion. Issue #111 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 04/02/2007 Chive and Cheddar Biscuits Sharp cheddar cheese is a good foil for the chives in these biscuits. Issue #101 01/25/2008 Blueberry Brioche This brioche is best when using the freshest, ripest berries possible. Issue #93 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 09/09/2010 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 08/07/2009 Rosemary Flatbread This flatbread is the perfect base for all sorts of savory toppings. Continue... Does Not Apply Source: Smitten Kitchen