Babka is an Old World Jewish favorite that has become an almost mythical bakery item because it is so difficult to find these days. Daniel Leader's grandmother was a great…
This daily bread of the Eastern Mediterranean is an olive oil-rich flatbread, most often topped with za’atar, a mixture of dried thyme, sesame seeds, and sumac. Fermenting the dough overnight…
This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my…
As an organic baker specializing in whole grain breads, I often wondered what challah would taste like if made with stone-ground whole wheat flour. This may sound outlandish, considering that…
I spend a lot of time in New York City, selling bread at the Union Square Greenmarket®. Whenever I can, I make the trip a little farther downtown to the…
Like many Americans, I always assumed that crumpets were close relatives of English muffins (an assumption that apparently infuriates the British!). When I tasted my first crumpet at the Crumpet…
This recipe uses a leaner, less sugary dough than your typical American jelly doughnut. For the best results, use either homemade preserves or best-quality local jam you can find. If…
When my children were small, cider doughnuts were one of the only sweet treats they were allowed. How could I say no to such special yeasted pastries, especially when they…
Gooey caramel poured into the bottom of the pan creates just enough stickiness to hold together the nut-and-sugar-coated balls of sweet dough. The result is a pull-apart treat that is…
This recipe was inspired by the English muffins I saw on a visit to London’s Borough Market. Unlike the inch-thick, pallid packaged specimens I was familiar with from my local…
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