Maddy Sweitzer-Lammé

Chefs and home cooks alike are renewing their passion for humanity’s oldest culinary pursuit.
Inspired by Hollywood bakery Bub and Grandma’s milk bread, which uses three types of dairy in the loaves they supply to Konbi, the Food & Wine Test Kitchen created this pull-apart version fit for a Thanksgiving spread. Slather it with cranberry sauce (or, like us, Cranberry Kosho), dip it in gravy, and save any leftovers for French toast the morning after.