Baking School In-Depth: Pan de Muerto
Every year in Mexico during DÃa de los Muertos or Day of the Dead, the country enlivens with vivid color and festive flourish as...
Cranberry-Sage Fantails
Elegant and deliciously buttery, these golden-layered Cranberry-Sage Fantails will elevate any fall feast. Our dough gets its beautiful height from Platinum® Yeast from Red...
Gluten-Free Tomato and Leek Focaccia
This Gluten-Free Tomato and Leek Focaccia bakes up just as airy, chewy, and pillowy as the original. Focaccia is a perfect vehicle for most...
English Muffin Loaf
Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices...
Banana Bread Sweet Rolls
With banana in the dough and the filling, these Banana Bread Sweet Rolls combine the best parts of moist banana bread and sticky cinnamon...
Baking School In-Depth: Japanese Milk Bread
Milk bread is divinely fluffy, with a downright cloudlike ivory interior and a bronzed, resilient crust that adds to the delicate textural contrast. Its...
Tsoureki
A traditional braided bread enjoyed by Greeks during Easter, tsoureki is made using an incredibly tender, enriched bread akin to challah, with brightly dyed...
Ham and Gruyère Crescent Rolls
These Ham and Gruyère Crescent Rolls are our savory spin on classic crescent rolls is packed with a slice of ham and cheese. They...
Everything Pretzels
Once you make these chewy Everything Pretzels, you’ll never want to buy them again.
Everything Pretzels
Makes 12 pretzels
Pretzels½ cup (120 grams) warm water (110°F/43°C to...
Gingerbread Pecan Wreath
This Gingerbread Pecan Wreath is a delightful and aromatic dessert that fills the air with scents of cinnamon, ginger, and molasses and embodies the...
