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Entries tagged with 'Breads'

Gluten-Free Tuesday: Skillet Flatbread

Gluten Free Tuesday Elizabeth Barbone 2 comments

If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand. More

Sunday Brunch: Bacon, Onion, and Cheddar Beer Bread

Sunday Brunch Sydney Oland 3 comments

Everyone should have a couple of quick bread recipes in their repertoire. And this one is a classic: basic beer bread with the added bonus of bacon, cheddar, and thyme. More

Stromboli with Olives, Sun-Dried Tomatoes, Ham, Salami, and Cheese

Serious Eats Deborah Mele 3 comments

A Stromboli is made of bread or pizza dough, stuffed with various cheeses and Italian cured meats that is then rolled or braided to encase the filling before baking. More

Shauna James Ahern's All-Purpose Gluten-Free Flour Mix

Serious Eats Kate Williams Post a comment

Shauna James Ahern's all-purpose blend of gluten-free flours is mild and slightly sweet. It can be used in place of any all-purpose flour for gluten-free baking. The mix works well in Ahern's Grilled Pizza from Gluten-Free Girl Every Day. More

Good Bread: Almondine Bakery Is Back Open

New York Andrew Coe 8 comments

After suffering extensive damage from Hurricane Sandy, Almondine is back open in Dumbo. Once again we can enjoy Almondine's excellent patisserie and, more importantly, some of the best baguettes in New York. More

Gluten-Free Buttermilk Biscuits

Serious Eats Elizabeth Barbone Post a comment

Light and tender buttery gluten-free biscuits. More

Good Bread: Pain d'Avignon

New York Andrew Coe 4 comments

Pain d'Avignon is the great New York City bakery hiding in plain sight. It doesn't advertise or otherwise toot its horn. Yet its delicate, crispy rolls fill the breadbaskets at many of the city's top hotels and white tablecloth restaurants. Not bad for three guys from Belgrade who arrived here a little over 20 years ago with only a few dollars in their pockets. More

Thanksgiving Sides: 10 Bread and Biscuit Recipes

Hally Wolhandler 1 comment

Check out our great variety of bread and biscuit recipes. Whether you're looking for something gluten-free, quick and basic, herbed, or super flaky, you should be able to find your perfect roll here. More

Bread Baking: Spider Bread

dbcurrie 1 comment

I found a spider in my oven. Fortunately, it was a loaf of bread. If you're also in the Halloween spirit, bake up this slightly spooky but mostly adorable bread. More

Gluten-Free Tuesday: Boston Brown Bread

Gluten Free Tuesday Elizabeth Barbone 1 comment

This traditional New England bread is steamed, giving you a sturdy, dense loaf. It's normally made with a combination of whole wheat flour, rye flour, and cornmeal, plus a little molasses for sweetness, brown bread has an earthy, almost bitter flavor. For this gluten-free version, use brown rice and sorghum flour instead. It tastes almost identical to the original loaf I grew up eating. More

Gluten-Free Tuesday: Vegan Chocolate Zucchini Bread

Gluten Free Tuesday Elizabeth Barbone Post a comment

Moist and tender, the flavor from this loaf comes from the combination of whole grain gluten-free flours, cocoa powder, and freshly grated zucchini. More

Gluten-Free Vegan Chocolate Zucchini Bread

Serious Eats Elizabeth Barbone 1 comment

Moist and tender, the flavor from this loaf comes from the combination of whole grain gluten-free flours, cocoa powder, and freshly grated zucchini. More

Dried Blueberry Biscuits

Serious Eats dbcurrie Post a comment

Giving these milk biscuits a few folds before cutting them makes for extra flaky, tender layers. I like to use dried blueberries, but any dried berry will do. More

Straight Bread Dough

Serious Eats dbcurrie 1 comment

This is a good, solid, basic recipe, and a perfect one to use to practice all of the techniques in The Art of Baking Bread. More

Bread Baking: Pearsauce or Applesauce Bread

dbcurrie Post a comment

Pearsauce is just like applesauce, except it's made with pears. If you can't find pearsauce, you can also use applesauce for this bread. The pearsauce doesn't necessarily add that huge of a pear flavor to the bread, but it did add some sweetness and moisture to the loaf. More

Pearsauce or Applesauce Bread

Serious Eats dbcurrie Post a comment

A soft, moist sandwich bread made with pearsauce or applesauce. More

Blue Cornmeal Biscuits

Serious Eats Donna Currie Post a comment

These biscuits are a cross between biscuits and cornbread, and it's a good combination. More

Angel Biscuits

Serious Eats dbcurrie 1 comment

Biscuits with yeast? You know I had to try these! The short blurb about these biscuits in Southern Biscuits says that they're also called Bride's Biscuits because they're foolproof. With both yeast and chemical leavening, it's hard to imagine what you could do to these biscuits to cause them not to rise. More

Busty Yogurt Biscuits

Serious Eats dbcurrie 5 comments

[Photograph: Donna Currie] The first recipe I tried from Southern Biscuits by Nathalie Dupree and Cynthia Graubart was the Busty Yogurt Biscuits. They are similar to cream biscuits in that they don't use butter but are still flakey, rise high,... More

Good Bread: Seeking Out the Best Corn Rye in NYC

New York Andrew Coe 15 comments

I met with some food writers, chefs, and the patriarch of an appetizing store clan to taste some corn rye, a classic New York Jewish loaf that risks extinction in modern bakeries. More

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