Multi-Seed and Grain Honey Bread

This multi-seed and grain honey bread is wonderful sliced and buttered straight from the oven.

This bread is loaded with sesame seeds, flax seeds, poppy seeds, and sunflower seeds, along with rolled oats, honey, and bread flour. The seeds are both in the bread and on top of the bread.

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.

Sourdough Onion Pockets

I have wanted to make this Onion Pocket Bread for a long time, so when my friend David adapted it to include a sourdough starter, I couldn't put it off any longer. I'm so glad I made these. They are delicious, and a pleasure to make. 

These Onion Pockets were by far the most popular item at a New York City kosher dairy called Ratner's, which opened in 1905, and closed in 2004. They were served with a small bowl of butter, and according to Stanley Ginsberg and Norman Berg, the authors of Inside the Jewish Bakery, "..Jews from all over the New York metropolitan area would go to Ratner's just for the rolls."

Salmon Burgers with Greek Yogurt Dill Sauce and Homemade Hamburger Buns

This salmon burger is so easy to make, and is pretty darned tasty. Amazingly, it is made from canned salmon. Naturally, I made homemade hamburger buns to go with these burgers. 

As I reported in this post about salmon noodle casserole, I easily succumbed to the lure of a large sleeve of canned salmon on a trip to Costco. I had a couple more cans left, so when my friend Heather of All Roads Lead to the Kitchen suggested the Fish Friday Foodies make burgers this month...

And because I'm a bread nutcase, I definitely had to make ridiculously soft and tasty homemade hamburger buns to go with these salmon burgers.

Mini Cheddar Bialys

These Mini Cheese Bialys take traditional bialys and turn them into a tasty little cheesy snack!

What are bialys you ask? They are a delicious traditional bread that originated in the Jewish quarter of Bialystok, Poland. You can read more about their history and how they disappeared from Poland but survived in New York city in this post.

Checkerboard Tangzhong Rolls

These Checkerboard Tangzhong Rolls are so soft and fluffy. When you separate them, the crumb just pulls apart into deliciously thin ethereal sheets of goodness.

Tangzhong you ask? It is a starter made of flour and water, and sometimes milk, that is cooked to exactly 149 degrees F (well maybe not exactly in my case), cooled, and added to the dough. The resulting bread is amazingly soft. It's the kind of bread that is so good with just salted butter.

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."

Multigrain and Seed Bread Extraordinaire

This Multigrain and Seed Bread Extraordinaire is a variation of one of my all time favorite breads. The dough is great for rolls, traditional sandwich loaves, and boules. It starts with a cornmeal, oats, wheat bran, flax meal, and flax seed soaker that you mix the day before.