Oat and Potato Bread

This Oat and Potato Bread, with an oat studded crust, is so moist and soft, and perfect for serving with your favorite hearty breakfast. 

This oat and potato bread is delicious for sandwiches, with soups, served toasted, and even made into croutons. 

Swedish Rye Bread (Limpa)

Swedish Rye Bread, or Limpa, is a faintly sweet rye scented with orange, anise, fennel, and cardamom. It's very different from deli and other rye breads. 

Abandon any preconceived ideas you have about rye flavor. I'm pretty sure it's the caraway seeds or other flavorings that we taste in deli breads. Not that the flavor is bad, it's just not the rye flour.

Montreal-Style Bagels

These Montreal-style bagels are chewy and tasty, and perfect with a little cream cheese, smoked salmon, and dill for breakfast. 

 

Bagels were introduced to Canada by Yiddish immigrants who settled in an area of Montreal called "The Main." According to the book, Inside the Jewish Bakery, the first bagel bakery opened in 1919. 

Leopard Print Milk Bread

Cut into this leopard print milk bread for a slice of stunning, tasty, and sweet bread with the faint flavor of chocolate and vanilla. 

This leopard print milk bread is slightly sweet with a touch of vanilla flavor. 

Whole Wheat Cinnamon Raisin Bread

This whole wheat cinnamon raisin bread brings the classic flavors of cinnamon raisin bread to a 100% whole wheat dough. 

Along with whole wheat flour, this bread includes raisins, toasted pecans, as well as cinnamon both in the dough and in a swirl you can see in each slice. 

Ricotta Calzones with Spinach and Sausage

These calzones are stuffed with a mixture of ricotta, spinach, and hot Italian sausage. The filling reminds me of the filling for ravioli, with three cheeses, garlic, oregano, and red pepper flakes. The results are amazing. 

This ricotta calzone also includes Parmesan cheese and mozzarella cheese, which all come together to form a melty and delicious filling. It's kind of like an outside in pizza. 

Bacon Country Bread with Corn

Who can resist bread that is loaded with bacon? This bacon country bread with corn is one of those irresistible loaves.

This bacon bread with corn is a wonderful country loaf with a chewy crust and an airy crumb. It's a rustic artisan loaf, but you can make it from start to finish in four hours.

Vörtbröd (Swedish "Wort" Bread)

Vörtbröd, Swedish "Wort" Bread, is a flavorful rye bread with a soft crumb and a wonderful aroma.

Vörtbröd gets its name because it traditionally includes brewer's wort, which is beer before it has been fermented, plus it is what gives beer its flavor. It's essentially the "starter" for beer.

Garlic Naan with Green Chiles

This garlic naan with green chiles is pretty hard to not love. It's wonderful hot and straight from the oven, slathered with ghee (clarified butter) and sprinkled with Kosher or sea salt. I pretty much scarfed down the first piece while baking the rest of the pieces of this dough.

Naan is a yeasted flatbread. It is traditionally baked in a tandoor clay oven, where it is placed on the side of the clay heated to 800 degrees F to cook for just a couple of minutes. 

Sourdough Baguettes and Classic Pimento Cheese

These overnight sourdough baguettes are easy and forgiving to make. Top them with classic pimento cheese and you have a delicious and impressive tailgate appetizer.

These sourdough baguettes are liberating, because you don't have to worry about scoring them, using a baker's couche to let them rise, or all of the other things that make making baguettes so stressful.

Big Batch Dinner Rolls

These Big Batch Dinner Rolls are soft and fluffy, and are perfect for a big family feast.

I first made these big batch dinner rolls for a big family dinner. As the family "bread geek," I felt some pressure to come up with fresh dinner rolls.

Jalapeño and Cheddar Bagels

These Jalapeño and Cheddar Bagels are so chewy and delicious, and the crust is super crispy and cheesy. These bagels are also filled with more cheese as well as chopped jalapeño chiles.

When it comes to bagels, I love trying new methods for creating chewy boiled New York style bagels.

Senbei - Japanese Rice Crackers with Furikake {Gluten Free}

Japanese rice crackers, or Senbei, are super crispy crackers that are both salty and sweet, and exceptionally crunchy.

These senbei, made with nori furikake, a seaweed rice seasoning, and glazed with soy and mirin (a sweet Japanese rice wine), are completely compelling. They have a flavor that kind of reminds you of sushi, because of the Nori Furikake incorporated into the dough.

Cheesy Kale, Tomato, and Chile Focaccia

Cheesy Kale, Tomato, and Chile Focaccia. Light and airy, studded with pockets of mozzarella cheese and topped with cherry tomatoes and jalapeño chiles.

I made this focaccia with an 80 percent hydration dough, which I let rise overnight in the refrigerator. You can actually keep this dough in the refrigerator for up to four days before baking, which is wonderful for developing the best flavor.

Seeded Ficelle Bread

Ficelle bread is kind of a cross between a breadstick and a baguette. The word ficelle means "string" in French, and typical loaves are very long and skinny. For a crust lover, the beauty of the ficelle is that the you get much higher ratio of crust to crumb. There 's just the right ratio of soft bread interior and plenty of chewy crust.

You can make ficelle with or without seeds. I went all out on the seeds, covering the loaves all over with a layer of sesame, flax, sunflower, caraway, poppy, and anise seeds. I've also made these with a combination of poppy, sesame, and fennel seeds.

Detroit-Style Pepperoni Pizza

You probably haven't heard of Detroit-Style Pepperoni Pizza, even though it's been around for nearly 70 years. It was introduced to Detroit by Buddy's Pizza, a restaurant chain from the Detroit area. 

Legend has it that Detroit-style pizza was first baked in blue steel pans that were originally utility trays that held hardware and tools for assembling automobiles. 

There are probably a lot of arguments about authentic Detroit-style pizza. For example, "do you add the sauce before baking or after?" Or... "Isn't this is really just Sicilian (or Grandma) pizza?"

Sourdough Crackers with Gruyère and Thyme

These Sourdough Crackers with Gruyère and Thyme are so cheesy, puffy, and delicious, and they are a wonderful recipe for using sourdough discard.

I decided to make these sourdough crackers with Gruyère and thyme after refreshing my dormant sourdough starter. My levain/starter had been languishing in my refrigerator for about four weeks, and needed a couple of feedings to get it going.

Japanese-Style Soufflé Pancakes

These Japanese-Style Soufflé Pancakes are so fluffy, airy, and light. 

The recipe for these Japanese Soufflé Pancakes contains pretty much the same ingredients as "regular" pancakes, except that you separate the eggs and whip the egg whites into a meringue and then fold them into the rest of the batter.

Ballpark Pretzels

These Ballpark Pretzels, fresh from the oven, will satisfy your craving for the chewy, pull-apart, salty pretzels you can get at a baseball stadium.

 I predict that, if you have about six people over for game day, and you serve these pretzels fresh from the oven, the pretzels will disappear in about five minutes.

Whole Wheat Santa Lucia Buns

These Santa Lucia Buns are a whole wheat version of a traditional Swedish holiday bread.

This time last year, I posted a wonderful traditional Santa Lucia buns recipe, which included saffron, currants, and Swedish pearl sugar. Be sure to visit the post to find out more about the holiday.