Mmmmm…doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.
Pain de mie is perfectly rectangular and, as such, perfect for toast and sandwiches. It’s traditionally made in a Pullman pan but we show you how to use any old loaf pan.
Incomparably easier than traditional English muffins yet with all the requisite nooks and crannies that God—and the British—intended.
The perfect proportion of cinnamon to sugar. Because Monday so often leaves us wanting to be a kid again.
Rest assured, dear reader, this chocolate sandwich is a far cry from Wonder bread and Hershey’s. Ooooooooh soooooooo far.
Looks like a baguette, tastes like a ciabatta. This northern Italian bread is crusty and chewy and all sorts of incredible.
“Spectacular.” “Sinful.” “Easy.” “Airy.” “Buttery.” “Lofty.” “Perfect.” That’s what folks are saying about these little lovelies.
If something looks like banana bread and tastes like banana bread, chances are it’s banana bread. Unless it’s these cute little banana muffins riddled with chocolate.
Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.
Mass-produced packaged pastries can’t touch these startlingly spectacular, small-batch, made-from-scratch cheese Danish.
Practically instant gratification with its blink-and-you’ll-miss-it rise and its straightforward mixing method. And oooooh the taste!
Earthy collides with slightly sweet in this beautiful burnished brioche and wild mushroom stuffing. (Did we mention it’s easy?)
“Moist and rich and not too sweet and airy.” “Delicious, indulgent, adult- and kid-pleasing.” “Perfect.” That’s what folks are saying about this.
This yeasted sour cream dough goodness is the foundation for a rich dough that tastes equal part bread, cake, and pastry.
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