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Entries tagged with 'breads'

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

Gluten-Free Buttermilk Biscuits

Serious Eats Elizabeth Barbone Post a comment

Light and tender buttery gluten-free biscuits. 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

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

Bread Machine Caraway Rye

Serious Eats dbcurrie 3 comments

Light and fluffy rye sandwich bread with a nice dark crust from the bread machine. More

Gluten-Free Roasted Tomato Pizza

Serious Eats Caroline Russock Post a comment

This Gluten-Free Roasted Tomato Pizza forgoes tomato sauce in favor of slowly roasted grape tomatoes. They top the par-baked crust alongside caramelized onions, artichoke hearts, and fresh mozzarella for a pie that tastes fresh and very light, almost more flatbread than pizza. More

Gluten-Free White Sandwich Bread

Serious Eats Caroline Russock 4 comments

A life without bread is not a life that we'd like to experience. Think about it: no sandwiches, no toast, no breadcrumbs. It really would be a tragedy. Thankfully our own Elizabeth Barbone, author of How to Cook Gluten-Free has come up with a solution for those who are wheat-intolerant. And if it weren't enough that her White Sandwich Bread is gluten-free, it's also dairy-free to boot. More

Orange Pull-Apart Loaf

Serious Eats dbcurrie Post a comment

A slightly sweetened, orange-scented pull-apart loaf that stays soft and serveable for two days. While this bread has a little more sugar than normal, and a little more butter than normal, it's got enough flavor that you don't need to add any butter to it when you eat it. You can slather it with butter if you want to, of course. But it doesn't need it. More

S. H. Fernando Jr.'s Hoppers

Serious Eats Caroline Russock 3 comments

Hoppers, a Sri Lankan roadside snack are delicate sourdough crepes made with coconut milk and rice flour. Cooked in a high-sided spherical pan, the batter is swirled around during the cooking process making for lacey-crisp edges and a tender center. S.H. Fernando Jr., author of Rice & Curry says that they're a wonderful vehicle for scooping up saucy curries, or if you're a fan of all things eggy, feel free to crack an egg in the middle of one of these guys for a Sri Lankan breakfast of champions. More

Fast Breads' Crusty Artisanal Bread

Serious Eats dbcurrie 2 comments

[Photograph: Donna Currie] As always with our Knead the Book feature, we have five (5) copies of Fast Breads to give away this week. Enter the contest here. Every bread baker should have at least one recipe for an artisan-style... More

No Knead Chocolate Babka

Serious Eats Yvonne Ruperti 2 comments

This is as fuss-free a babka as you can get. But you wouldn't know from the results— the dough bakes up into a buttery, cardamon and cinnamon scented loaf rolled around a chocolate filling. More

Shiitake with Walnut Purée Pizza

Serious Eats Caroline Russock 3 comments

Instead of relying on cheese for richness, Lahey has created a purée of long cooked, sweet onions and walnuts. It's bitter and sweet, deeply creamy, and bakes up beautifully under handfuls of sliced shiitakes and rosemary. The pizza is topped off with a drizzle of olive oil, which is more than enough for this pie, but if you must, a sprinkling of Parmesan wouldn't hurt. More

Thai Coconut Custard Dip (Sangkhaya)

Serious Eats Leela Punyaratabandhu 2 comments

[Photograph: Leela Punyaratabandhu] Note: Pandan (or pandanus) leaves are available frozen at most Asian grocery stores. If you can find them, you can leave them out entirely and scent the dip with a teaspoon of vanilla extract. You can also... More

Halloumi-stuffed Olive Oil Flatbread

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.... More

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