This Armenian Easter Bread, or choereg, is made from a sweet, enriched dough perfumed with mahleb and fennel. It will be a sweet addition to your Easter brunch.
Author: adapted from Kitchen Parade by me
This braided bread wreath is chewy from a long, slow rise in the fridge and is redolent with fall flavors, thanks to a healthy dose of poultry seasoning in the dough. Wow your Thanksgiving guests with...
Author: onlinepastrychef
I used a poolish and a sponge both to develop some serious flavor in this bread. This is some Damn Fine Spent Grain Sandwich Bread. Make some. If you don't have access to spent grains, don't let that stop...
Author: onlinepastrychef
Grandma Pizza is my new favorite pizza dough, even more favorite than Peter Reinhart's pizza dough, is the one from Revolutionary Pizza by Dimitri Syrkin-Nikolau, owner of Dimo's Pizza in Chicago....
Author: onlinepastrychef, crust from Revolutionary Pizza