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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
02/01/2011
Mom's Banana Bread
This exceptionally moist quick bread is based on a recipe from Judy Mims, the mother of SAVEUR's assistant kitchen director, Ben Mims.
Issue #129
02/08/2013
Braided Cardamom Bread (Pulla)
This cardamom-spiced bread is eaten with coffee or tea in Finland.
Issue #128
03/05/2013
Angeli Caffe's Focaccia
Evan Kleiman, the chef and owner of Angeli Caffe in Los Angeles, gave us this recipe for Italian flatbread, which she tops with 'nduja, a spreadable cured meat.
Issue #127
01/08/2010
Buttermilk Cluster
These soft dinner rolls are based on a popular recipe on the baking website TheFreshLoaf.com. Continue...
Issue #126
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
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
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
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
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
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
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
01/25/2008
Refrigerator Rolls
These yeasty rolls live up to their name—they can keep in the refrigerator for up to a week.
Issue #94
01/25/2008
Blueberry Brioche
This brioche is best when using the freshest, ripest berries possible.
Issue #93
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
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