FROM THE KITCHEN

Bread & rolls

From your first yeast dough to a crisp crust.

Photo: Rainer Zenz · CC BY-SA 3.0 · Resized / cropped

Brioche contains considerably more butter and egg than ordinary bread.

Photo: Aviv Hod · CC BY 3.0 · Resized / cropped

Challah gains its golden surface from egg and its tender bite from oil.

Thin, flexible skillet flatbreads for filled rolls.

Photo: Anagoria · CC BY 3.0 · Resized / cropped

English muffins cook slowly on a moderately hot surface.

Crisp rye sheets rolled thin and thoroughly dried.

Airy egg breads with hollow centres and crisp edges.

Breadsticks become crisp because they are thin.

Toasted bread spread with garlic, butter and parsley.

Photo: Daniel J. Layton · CC BY-SA 3.0 · Resized / cropped

Cooked potatoes soften the crumb and contribute additional water.

Photo: Hans Hillewaert · CC BY-SA 3.0 · Resized / cropped

These rolls combine mostly white dough with a seeded surface.

Active sourdough supplies all the leavening here.

Simit gains its dark sesame surface from a molasses dip.