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Showing only recipes by “Rose Levy Beranbaum.”

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14409
big-banana-muffins

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...

Comment (1)
14411
cinnamon-crumb-surprise

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...

Comments (2)
14413
monkey-bread

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...

15589
flaky-scones

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...

Comments (4)
15590
butter-popovers

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...

15591
new-zealand-almond-and-fig-bread

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...

15592
rosemary-foccacia-sheet

Rosemary Foccacia Sheet

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

15593
pugliese

Pugliese

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

15594
traditional-challah

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 ...

15595
wheaten-croissants

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 ...

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