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Browse every public recipe, technique-first, with the why behind every step.
16 recipes
A tender, lightly sweetened braided challah, brushed twice with egg wash and finished with a sprinkle of brown sugar for a shiny, sugar-crackled crust. Makes two loaves — perfect for a holiday table or French toast the next morning.
A classic Ashkenazi challah with a soft, fluffy crumb, rich golden crust, and subtle sweetness. This recipe produces two medium loaves suitable for a traditional Shabbat dinner.
A moist, cinnamon-warm banana bread built for a bread machine's cake cycle. Written specifically for a KBS 17-program bread machine (Program 10 – Cake); on a different machine, use its Cake or Quick-Bread program and watch it near the end, since timing varies by model.
A simple, reliable yeasted pizza dough: just flour, yeast, salt, olive oil, and water. Mix, knead, let it rise, and it is ready to stretch and top.
A soft, buttery French brioche loaf with a tender, golden crumb, baked as three rounds in a pan.
A wild sourdough starter, built and fed over about a week until it is bubbly and reliably doubling, the natural leavening behind every sourdough bake.
A crusty, golden French baguette from a yeasted dough, baked on a hot stone with steam for a crackly crust and an airy crumb.
Light, sourdough-leavened yeast doughnuts, fried golden and finished with a simple sugar or chocolate glaze.
A soft, buttery Mexican pan de muerto scented with orange blossom and citrus zest, finished with butter and sugar.
A rustic country loaf softened with yoghurt and whole wheat, baked with herbs, melting cheese, and a touch of chile.
Soft, sourdough-enriched cinnamon rolls with a spiced spiral and a tangy cream cheese glaze.
A soft pullman sandwich loaf with a fine, even crumb, enriched with butter and studded with seeds and oats.
