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Bread, Rolls and Biscuits - Page 2 of 11

  • How-To

    How to Make Fried Pizza

    Yep, you read that right. Pizza fritti is a Neapolitan specialty.

  • How-To

    How to Shape Marble Rye

    Peter Reinhart demonstrates how to make and shape this impressive loaf of bread.

  • Recipe

    Marble Rye Bread

    Contrary to popular belief, the dark swirl in a loaf of marble rye is not pumpernickel. Rather, it’s the same rye bread as the light swirl, but made darker with…

  • Recipe

    Heirloom Tomato and Cheese Pie

    This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all…

  • Recipe

    Buttermilk Biscuits

    Lightly crunchy on the outside, soft and mellow within, these biscuits are equally good at dinner or breakfast.

  • Recipe

    Grilled Onion and Sage Flatbread

    Serve this easy-to-make flatbread as a hearty appetizer or for lunch or dinner with a salad and soup.

  • Recipe

    Yufka (Turkish Flatbread)

    This easy-to-make flatbread is sturdy enough to hold the filling for a shawarma sandwich, but thin enough that it doesn’t overwhelm them.

  • Recipe

    Cream Scones

    While most scones are made with cream, the secret to this version is whipping the cream to soft peaks before folding it with the dry ingredients. The air trapped in…

  • How-To

    How to Make Real Irish Soda Bread

    No raisins or caraway seeds here—there are just four ingredients in this rustic loaf

  • Recipe

    Irish Soda Bread

    Soda bread has been an Irish household staple since baking soda became commercially available in the early 19th century. It uses just four ingredients that most people kept on hand:…