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 …

by Diana Henry
from Pure Simple Cooking
(Ten Speed Press, 2009)
Serves 4

Sometimes you want a dessert just because of the idea of it. This is one of them: golden eggy bread, tart raspberries, rich cream…. Irresistible. If …

by Martha Hall Foose
from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
(Clarkson Potter, 2008)
Makes one 8-inch loaf
Whether serving this at your next gathering or presenting it as a gift, you will …

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Makes 2 medium loaves or about 20 rolls
Buttery brioche is one of life’s great pleasures. It can be …

by Sheilah Kaufman
from Upper Crusts: Fabulous Ways to Use Bread
(Capital Books, 2007)
Serves 8 to 10
The drier the bread you use, the better this dish. The results: a crispy top, a tender inside, and bread pudding …

This bread stuffing is filled with celery, onion, thyme, basil, parsley. It’s a great for turkey or chicken. Make this stuffing for Thanksgiving. You’ll thank us.

Bolo de Queijos
by Elvira André
of Elvira’s Bistrot
Serves 4
This dense, cakey bread is a favorite of Elvira André, a prolific food blogger in Portugal — she has four blogs in two languages. Perfect for picnics or …

Broa
by Elisabeth Luard
from The Food of Spain and Portugal
(Kyle Books, 2005)
Makes 2 large loaves
Broa, a bread made with yellow or white cornmeal, is the daily grain food of the poorer regions of Portugal, mountain territory …

by James Villas
from Biscuit Bliss
(Harvard Common Press, 2004)
Makes about 1 dozen scones
Cut into triangles, these savory, lightly glazed scones have been a staple in New England farmhouses and restaurants since Colonial days and are traditionally …

by David Leite
Serves 6 to 8
This make-ahead Sunday brunch dish offers big rewards while letting you sleep in late. If you have leftovers, which will be doubtful, cover the dish with foil and refrigerate. When …