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These buns offer the perfect taste of autumn. Brimming with butternut squash and rosemary, our pepita-topped beauties meld sweet and savory flavors for a winning result. Rosemary-Butternut Squash Milk Bread Buns In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, kosher salt, yeast, and rosemary […] LEGGI TUTTO
Photography, recipe development, and styling by Edd Kimber ”These are the sort of buns I make if I have family or friends staying over for the weekend and want to make them something special for breakfast or brunch. The dough can be made the day before and assembled on the morning you want to serve […] LEGGI TUTTO
Boiled in honeyed water and baked to a deep golden finish, Montreal bagels are smaller, denser, and slightly sweeter than the classic New York deli bagel. Often credited to Jewish bakers from Poland and Lithuania who arrived in Montreal, Canada, in the early 20th century, these bagels were shaped by tradition and adapted by necessity. […] LEGGI TUTTO
Photography, recipe development, and styling by Edd Kimber ”Kougelhopf is a traditional bread from the Alsace region of France and is similar to a brioche but made in a distinctive, fluted tube pan and with more mix-ins. The true origins of the bread are hard to trace, but it is popular across Germany, Switzerland, and […] LEGGI TUTTO
The Danube River moves at its own pace. Wide and slow in some places, rushing in others, it carves through 10 countries, linking cities and villages, languages and histories, before emptying itself into the Black Sea. It carries with it fragments of the past—whispers of empires, of merchants trading spices and silks, of bakers rolling […] LEGGI TUTTO
South Africa’s blessed sunny weather has led to its most popular cuisine: braai. Equal parts social gathering and food extravaganza, a South African braai most closely resembles our American barbecue block party. Family, friends, and neighbors join together to grill meat over an open flame—not on a gas grill mind you, but a traditional charcoal […] LEGGI TUTTO
Bring the magic of the French boulangerie straight to your home with flavorful baguettes boasting a characteristic texture and that super crackly, tear-worthy crust. In France, there are two main varieties of baguette: the tradition, which is crafted by hand and uses a lengthy fermentation process, and the ordinaire, which can be mechanically produced and may contain […] LEGGI TUTTO
This sandwich bread is soft, sturdy, and perfect for your favorite fillings. With a light, airy texture, it holds up beautifully to spreads, meats, and veggies. Whether you’re making a classic PB&J or a hearty deli sandwich, this bread will become your go-to. It slices easily, stays fresh for days, and brings the comforting feel […] LEGGI TUTTO
Soft, gooey, and spiced just right, you’d never know this breakfast classic is made without gluten. A brown sugar and cinnamon filling delivers familiar flavor, and because gluten-free bread takes longer to bake and has to reach a higher internal temperature than bread with gluten, a drizzle of heavy cream before baking keeps the rolls […] LEGGI TUTTO
