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Recipes
This soft, buttery bread features layers of garlicky, herb-flecked dough pieces, each coated with Parmesan cheese, fresh herbs, and butter. It bakes into a golden, pull-apart masterpiece that smells like an Italian bakery and eats like a dream.
Lavash is a traditional Armenian flatbread that can be baked soft (to roll into wraps) or crisp (for snacking). It has a mild flavor and a beautifully blistered surface when cooked properly. It’s perfect for mezze platters, dipping into hummus, or wrapping grilled meats and veggies.
Shokupan is a Japanese-style pullman loaf known for its pillowy texture and rich taste, thanks to a flour paste method called Tangzhong. This technique gelatinizes part of the flour before mixing, helping retain moisture and softness.
This Rye Bread is robust and slightly tangy, enriched with the warm, earthy aroma of caraway seeds. It’s ideal for pairing with sharp cheeses, smoked salmon, pastrami, or simply a pat of butter. The crust is hearty, and the crumb is dense yet tender — just like the loaves you’d find in a European bakery.
Zopf (German for “braid”) is a rich, slightly sweet, Swiss white bread made with milk, butter, and eggs. It’s braided before baking and brushed with egg for a glossy finish. The result is soft, buttery, and lightly crisp on the outside – perfect for breakfast, toast, or sandwiches.
These pretzel rolls have a tender, fluffy interior and a chewy, golden crust with that iconic pretzel flavor thanks to a baking soda bath. They’re excellent for burgers, mini sandwiches, or enjoyed warm with mustard or cheese dip.
This traditional Southern-style cornbread is baked in a preheated cast iron skillet, giving it a golden, crunchy crust and a soft, buttery interior. Perfect as a side to chili, barbecue, or slathered with honey butter.
Pita bread is a soft, round flatbread with a signature pocket formed during baking. This Middle Eastern staple is perfect for wraps, dipping in hummus, or tearing into stews. With a hot oven or skillet, you can get that magical puff every time.
These bagels are chewy on the outside, soft inside, and developed with the classic two-step method: boiling first, then baking. Perfect with cream cheese, smoked salmon, or toasted with butter.
Irish soda bread is a quick bread that rises with baking soda rather than yeast, giving it a dense yet tender crumb and a beautifully rugged crust. Slightly tangy from buttermilk, it’s traditionally baked plain, but often includes raisins or caraway seeds for added personality.