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Breads, Rolls & Muffins

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This delicious appetizer combines grilled slices of Tim Keating's home-style corn bread with piquant marmalade and ta...

This sweet and hot corn bread is delicious on its own or topped with a creamy spread. If you don't have a 12-inch loa...

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

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

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

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

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

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

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

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

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

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

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