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Sourdough Scones
Looking for a way to use up some extra sourdough starter, I created this recipe. These scones bake up incredibly tender and moist, and my kids absolutely love the warm, cinnamon-rich flavor of the apple pie spice.
Hawaiian Bread
Hawaiian bread is sweet, fluffy, and so delicious. This recipe is easy to make and will bring the flavor of Hawaii home from vacation.
Angel Biscuits
Try this angel biscuit recipe for light, fluffy biscuits that rise as much as rolls, thanks to three leavening agents: yeast, baking soda, and baking powder.
Angel Biscuit Rolls
Delicious, easy-to-make biscuit rolls.
Chef John's Hot Cross Buns
Real hot cross buns have the cross baked into them, not piped on afterward. These are studded with rum-soaked currants. I based my recipe on one I found on Anson Mills' website.
Burger or Hot Dog Buns
This hot dog bun recipe is nice and soft and can also be used to make hamburger buns. My husband says they are "top of the line."
Steamed Barbecue Pork Buns
You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.
Gluten-Free Sourdough Raisin Bread
Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I made this recipe during the Covid-19 lockdown when yeast had disappeared from the supermarkets. This light and fluffy loaf is very easy to make because there is no kneading; it is more of a batter than a dough. This bread is delicious toasted.
Best Vegan Naan
Try this delicious homemade dairy-free vegan naan bread! A perfect addition to any Indian meal and so versatile, it goes with everything.
Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread
This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.
Flammkuchen (Tarte Flambee)
Flammkuchen, or tarte flambée, is a pizza-like flatbread topped with cream, onions, and bacon. It originated in the French region of Alsace but it is also popular all over Germany. Like other onion pies, Flammkuchen is mostly eaten in autumn, served with a glass of new white wine.
Tex-Mex Pork Crescent Roll Squares
Part nacho, and part flatbread, these tasty snacks or appetizers are a great way to use leftover pulled pork, or any tender, cooked pork. Serve with the suggested toppings, or be creative and add your own.
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