Description I mostly eat whole grain breads but occasionally will indulge in some white, which if we’re being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you’re a nostalgic baby boomer like me, … Read more
Description If you were lucky enough to grow up in an Italian-American home, there’s a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air. This loaf of Easter bread is one of my favorite holiday traditions, and an authentic family heirloom recipe; made … Read more
Description A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France. Ingredients 6 cups all-purpose flour 2 ½ (.25 ounce) packages active dry yeast 1 ½ teaspoons salt 2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon cornmeal 1 egg white 1 tablespoon water Instructions Grease … Read more
Description Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or “roux.” It’s light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a … Read more