by Carlyn Berghoff and Nancy Ross Ryan
from The Berghoff Café Cookbook
(Andrews McMeel Publishing, 2009)
Makes 12 medium-size or 24 small pretzels
Pretzels are one of the world’s oldest snacks. Great-grandfather Herman ate them in Germany as a …

Pane all’Olive
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes one 10-inch round loaf; 1 1/2 pounds
When I first opened Sullivan Street, with Roman baking in mind, this slightly …

Pane Integrale
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes one 10-inch round loaf; 1 1/4 pounds
For this no-knead whole wheat bread, I use good-qualty whole wheat flour. White …

Stecca
by Jim Lahey with Rick Flaste
from My Bread: The Revolutionary No-Work, No-Knead Method
(W.W. Norton, 2009)
Makes 4 thin stick-shaped 18-inch loaves; 1 1/3 pounds
The name of this bread—stecca, or “stick” in Italian—is one I simply made …

by Arthur Schwartz
from Jewish Home Cooking
(Ten Speed Press, 2008)
Serves 6
Challah is one of the most important Jewish foods. A yeast bread enriched with eggs and oil, it is similar to French brioche, and it is …

by Mary Karlin
from Wood Fired Cooking
(Ten Speed Press, 2009)
Makes 10 breads
Jerry Traunfeld was the executive chef for many years at the HerbFarm in Woodinville, Washington, near Seattle and now he owns Seattle’s Poppy Restaurant. Jerry’s …

by Nancy Baggett
from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
(John Wiley & Sons, Inc, 2009)
Makes 1 large loaf, 12 to 14 slices

The Hispanic influence on American culture over the past decades has been pervasive and shows …

by Nancy Baggett
from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
(John Wiley & Sons, Inc, 2009)
Makes 1 large loaf, 12 to 14 slices
I often find the seeds in breads a distraction, but in this case they make …

by Vefa Alexiadou
from Vefa’s Kitchen
(Phaiden Press, Inc., 2009)
Makes 20 to 25 rolls
Kataifi pastry is a shredded pastry resembling shredded wheat. It isn’t as well known as phyllo (fillo) but can be found at Middle Eastern …