Kaiser Rolls

These Kaiser Rolls are the perfect vehicle for deli-style sandwiches that are stuffed with meats, such as pastrami or roast beef. They are also wonderful for hamburger buns.

Kaiser rolls are a classic roll originally from Austria. The top is divided into five sections, sort of like the petals of a flower.

English Granary-Style No Knead Bread

This granary-style no knead bread is a take on a beloved English bread made with a special blend of flours, toasted malted wheat flakes, and barley malt. 

Granary flour is a proprietary product from an English company called Hovis, not available in US stores. The formula in the bread I've made here is an attempt to recreate the multi-grain combination in the Hovis flour.

Onion Bagels

How would you like to have freshly baked bagels on a Saturday or Sunday morning without heading out to the bagel shop? Well, you can.

Yes, you'll have to get up about two hours earlier than everyone else, but you will have amazingly fresh bagels, making it totally worth it.

L'Otto di Merano | Italian Rye Bread | Bread Baking Babes

L'Otto di Merano gets its name from its shape, two balls of dough baked together to resemble a figure eight. I'm not sure about the figure eight resemblance (see below), however, this bread is super soft and moist, and the dough is supple and really easy to handle and shape.

It makes wonderful sandwiches and toast, and is tasty with smoked salmon or melted cheese. I love toasting it and topping it with a fried egg, salt, and pepper.

Bialys

Bialys are a long forgotten treat from the Jewish quarter of Bialystok, Poland, where they were constant staple.

Food writer Mimi Sheraton wrote about her exploration of the history of these wonderful rolls in her book The Bialy Eaters: The Story of a Bread and a Lost World. "Rich Jews ate kuchen (bialystoker kuchen) with meals, and for poor Jews kuchen were the meal.... we ate them in the morning and in the night, and in between."