Breads, Rolls & Muffins

To make these easy hors d'oeuvres, bread cubes are dipped into a savory cheese mixture, then baked until golden.

A generous sprinkling of seeds, such as poppy or sesame, or of coarse salt adds another layer of flavor to the alread...

Pot bread, or potbrood, is traditionally served at braais. It was once baked in a cast-iron Dutch oven set directly i...

Marcia Kiesel and her friends like these melted cheese toasts, served right from the skillet, as hors d'oeuvres.

Chefs Anne Quatrano and Clifford Harrison serve these buttery salt- and spice-accented crackers with Bacchanalia's ch...

Plus: More Dessert Recipes and Tips

This pancake batter must ferment. Since fermentation occurs more readily in a tropical climate, Maya Kaimal added yea...

Appam are bowl-shaped rice pancakes cooked on one side only in a curved iron pan. They are typically served with a co...

When topped with a hearty gravy like the meaty one here, these large biscuits make a complete meal. The biscuits can ...

This recipe makes twice as much gingerbread as you'll need for the eel canapés, but you'll be happy to have a mi...

With slow risings, this bread develops a wonderful texture, crisp on the outside and chewy on the inside. Use your ow...

Once the ingredients are measured out, making corn bread is a speedy process. The cast-iron skillet and the oil in it...

Rendered bacon fat adds a rich flavor and tenderness to biscuits. When frying bacon, pour off the fat and save it in ...