Bread
5 recipes found
Apple and Honey Babka
Similar in taste to my late mother-in-law’s homey Polish apple cake but a bit chewier and less sweet, this babka can be served as a dessert or breakfast treat. It comes from Sarah Amouyal, co-founder and co-owner of Babka Zana, a bakery in Paris with a nod to North African and Ashkenazi Jewish baking traditions. Unlike many other babkas today, it still has the feeling of old Europe in its simplicity. Make it for breakfast as I did, in a traditional loaf, or twist it into four smaller round buns to be shared when sipping coffee, as Ms. Amouyal does. What I especially like about this babka recipe is that it can be assembled one day and baked off the next. The cold, long rest in the refrigerator helps the dough rise more slowly, giving it time to develop flavor, while also making the babka easier to work with. Add a half teaspoon or so of cinnamon to the apples if you must.
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The Easiest Method for Making Bakery-Worthy Pita—No Oven Required
With a few pantry staples and an air fryer, you can have wonderfully fluffy pita ready for stuffing, scooping, and snacking whenever you want—no trips to the bakery necessary.
Whole Wheat Maple Zucchini Bread
This zucchini bread is not flashy, but its simple goodness will have you making it again and again. Moisture is an essential for a good zucchini bread, and while grated zucchini typically provides it, this recipe gets some additional help from olive oil and buttermilk. The incorporation of cardamom and orange zest will make your home smell like the most fragrant of bakeries. Maple syrup also adds a subtle sweetness and balances the earthiness of the whole-wheat flour. This zucchini bread is lovely as written, but you can also incorporate mashed bananas, fresh berries, chopped chocolate or your favorite nut.
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These 6-Ingredient Butter Swim Biscuits Are Even Better Than My Grandma’s
These tender, fluffy biscuits with a crispy crust are literally swimming in a pool of butter. They've been a Southern specialty for years, but have recently gained a wider online fan base because they're so simple to whip up at home. Make them for a holiday brunch and then watch these buttery biscuits disappear.
Fast No-Knead Whole Wheat Bread
This recipe is a variation on the original no-knead bread, which Mark Bittman learned from the baker Jim Lahey. It's an attempt to bake a loaf with a higher percentage of whole grain. The results are wonderful: you can use 100 percent whole grains, you can vary their percentages all you want (though all-rye bread doesn’t rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent.