The Baker: Food Processor Italian Whole Wheat with Marinated Goat Cheese

I took a bread baking class at a virtually unknown cooking school, long gone and forgotten now, with my mother in the 1980s and learned this Italian whole wheat bread. It is called a traditional pane integrale.

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Holiday Baking: Hungarian Poppy Seed Roll

Christmas is not considered complete without special occasion baking and Hungarian poppy seed roll is the premier of the genre. Recipes for Hungarian rolls with a poppy seed-raisin filling are known as Mákos es Dios Kalacs (known in village slang as a Beigli). Every home has it’s own recipe for these rolls and they are a favorite sweet bread.

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The Bread Machine: Sweet Rolls to Die For Delicious

Even the simplest loaf of homemade bread is special, but the realm of sweet breads is almost a genre of baking unto itself. Sweet breads just reek of “something special.” Whether you have a holiday or family gathering, your own delectable creation is a welcome gift or personalized addition to a meal. Having yeast sweet rolls for breakfast adds some WOW factor to the meal…

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The Bread Machine: Rose Rolls

First of all, I love the name of this beautiful breakfast roll. Secondly, they are a fast version of my favorite fruit-filled Danish pastries.

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The Bread Machine: Potato Cinnamon Rolls


Cinnamon rolls are the touch that turns a cranky riser into a purely good-natured, civilized human ready to meet the day.  This recipe is made by placing the separate rolls in an oversized Texas muffin tin; they rise up into…

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Baking Icon: Lionel Poilane

In the realm of professional artisan bread baking there is one name that is instantly recognizable by serious bread bakers: Poilâne. Part of the brotherhood of artisan bakers, Poilâne is not only a family of French bakers, but a standard of excellence for from-scratch-production sourdough bread baking all over the world.

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The Baker: Pan de Los Muertos

Panes de Muerto, or “breads of the dead,” is a special orange- and anise-spiked egg bread made especially for November 2, All Soul’s Day, a Mexican national holiday honoring the deceased. It is a fusion between Indian and Spanish religions. This is a very happy loaf, despite the morbid name, and is consumed with the reverence awarded to Holy Communion.

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Welsh Bara Brith

Bara brith, also known as “speckled bread” (the literal meaning of the original Welsh-language name referring to the mixed dried fruit scattered in the bread), can be either a yeast bread enriched with dried fruit (similar to the Irish barmbrack)…

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The Bread Machine: Roman Bread

Roman bread is the house bread at the Casa Vieja restaurant near Arizona State University. It is a lovely uneven shape baked on a baking sheet and essentially a foccacia. The onion is added with all the other ingredients, so that it is incorporated right into the flat bread dough. Sprinkle it with grated Parmesan or Asiago cheese in place of the salt, or another herb like dried basil, before baking. There is never any leftover, but if so, it is good for stuffings.

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The Bread Machine: Naan

When asked about a bread that typifies Muslim Northern India and Afghanistan, naan, which is also the generic word for bread in those areas, is the first one that comes to mind. It is also trendy; every Pacific Rim restaurant offers it because of it’s buttery flavor and moist texture. The long oval breads are baked in a tandir oven, which is a deep clay floor oven. The shaped dough is placed on a gaddi (cushioned pad) and baked by slapping them onto the walls of the oven while one end hangs out over the fire, making a pretty teardrop oval about 20 inches in length.

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