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Showing only recipes by “Rose Levy Beranbaum.”

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Big Banana Muffins

This recipe is adapted from my banana cake, one of the most popular recipes in my book The Cake Bible. The texture and flavor of the toas...

by Rose Levy Beranbaum

Comment (1)

Cinnamon Crumb Surprise

Topped with fragrant cinnamon crumbs, this golden loaf has a hidden treat in the middle: a tart layer of buttery apple slices, nestled in...

by Rose Levy Beranbaum

Comments (2)

Monkey Bread

This bread consists of clusters of sticky buns layered in an angel food pan and baked. Each person gets to tear off a bun with cinnamon s...

by Rose Levy Beranbaum


Flaky Scones

It is only in the past ten years that the scone (pronounced “skawn,” as in gone) has appeared on the breakfast scene, threatening to upst...

by Rose Levy Beranbaum

Comments (5)

Butter Popovers

Popovers are often made simply with flour, eggs, and milk, without butter, but butter not only adds its unmistakably good flavor, it also...

by Rose Levy Beranbaum


New Zealand Almond and Fig Bread

My husband, Elliott, and I celebrated our twenty-fifth anniversary with a long-awaited trip to New Zealand. We loved the country and ador...

by Rose Levy Beranbaum


Rosemary Foccacia Sheet

This intriguing dough presents an apparent contradiction: it is incredibly light yet moist and satisfyingly chewy. Consider the percentag...

by Rose Levy Beranbaum



Pugliese, ciabatta, and pizza/focaccia are our most popular Italian breads. The dough for pugliese is actually almost identical to that o...

by Rose Levy Beranbaum


Traditional Challah

In all the years I was growing up, I cannot remember a Friday night without a loaf of challah sitting on the table and the long serrated ...

by Rose Levy Beranbaum


Wheaten Croissants

A well-made croissant has a crisp crust and a somewhat flaky crumb that is soft but never doughy. Croissant is actually the missing link ...

by Rose Levy Beranbaum


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