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Breads, Rolls & Muffins

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This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pull...

Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproo...

These little patties are moist and dense, almost like a griddle scone. Grace Parisi cooks them on a griddle, just lik...

This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-he...

The secret to Hot Bread Kitchen's richly flavorful tortillas is the masa made from freshly ground blue or white corn....

Jessamyn Waldman makes her excellent focaccia rolls from a dough she learned while baking at New York City's Restaura...

The key to making these biscuits light and flaky is working the dough as little as possible. Shawn McClain adds Parmi...

Hot Bread Kitchen’s first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico Ci...

Shawn McClain serves some form of these savory cream puffs with drinks at both of his Chicago restaurants. He pokes a...

Jessamyn Waldman, founder of Hot Bread Kitchen, grew up in Canada eating challah, the Jewish Sabbath bread. Unlike th...

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