Breads & Yeast Doughs
Chocolate Pull-Apart Yeast Cake
Two loaf-pan yeast cakes made of dough and chocolate-spread layers stood on their sides, so you pull them apart by hand, glazed with maple syrup.
Honey Rolls
Soft yeast rolls sweetened with honey, brushed with butter and honey before baking.
No-Knead Olive Rolls
Green olive rolls from a dough that rises slowly overnight; the next day I just shape them and bake with ice cubes for a crisp crust.
No-Knead Dutch Oven Bread
A simple bread I bake in a hot cast-iron pot, first covered and then uncovered, for a crisp crust. Sometimes I add olives and herbs.
Overnight Dutch Oven Bread
A four-ingredient bread that rises slowly overnight and bakes in a hot cast-iron pot, so with almost no work I get a loaf with a deep brown crust.
Passover Rolls
My Passover rolls made with matzo meal, from a cooked egg dough that puffs in the oven, topped with coarse salt.
Soft Pretzels
Big soft pretzels that I dip briefly in a baking soda bath, then bake with egg wash and coarse salt until golden.
Yeast Roulade with Cheese and Vegetables for Sukkot
Two yeast-dough roulades filled with sautéed vegetables, cheeses and herbs, which I serve sliced for Sukkot with a leek and cream sauce on the side.
Butter Rolls
Simple rolls with a little butter and semolina in the dough, which I make in the mixer or by hand and bake until deep golden.
Moroccan Sfenj
My sfenj, Moroccan ring doughnuts from a soft, sticky yeast dough that I fry for Hanukkah and serve hot with sugar or syrup.
Foolproof Homemade Pita
Homemade pita from a simple yeast dough, baked a few minutes in a very hot oven until they puff up and form a pocket.
Cheese Brioche Swirls
Soft brioche swirls filled with mascarpone, vanilla and lemon zest, baked in a muffin pan and served warm with powdered sugar.
Cinnamon Rolls
Big yeast-dough swirls with a brown sugar and cinnamon filling, made from a soft dough that I enrich with vanilla instant pudding mix.
Iraqi Pitas
Thin Iraqi pitas from a simple yeast dough, which I cook one at a time on an upside-down pan and serve right away.
Nutella Babka
A buttery yeast babka filled with Nutella, twisted into a ring and baked until browned outside and soft inside.
Pizza and Focaccia Dough
My simple olive oil yeast dough for pizza and focaccia; it rises for 45 minutes and is ready to roll out and top.
Real Chocolate Croissants from Scratch
My chocolate croissants, made from homemade yeasted laminated dough with three butter folds and a night in the fridge, filled with a piece of chocolate.
Successful Focaccia
Three small yeasted focaccias with olive oil, which I top with coarse salt and rosemary and bake until golden.
My Go-To Knotted Rolls
Soft yeast rolls from a full kilo of flour, which I tie into knots, brush with egg and top with sesame, poppy or nigella seeds.
Soft French-style loaves
Three baguettes from a simple dough of flour, water, yeast and salt, baked hot with a pan of water in the oven.
Chocolate Rose Cake
A yeast cake of chocolate-spread swirls baked snug in one pan, so they open up like roses.
Fluffy Rugelach
A big batch of soft yeast dough I shape into rugelach, crescents or a roll, brushed with sugar syrup as soon as they come out of the oven.
Kubaneh (Yemenite Overnight Bread)
Yemenite kubaneh: balls of soft yeast dough in melted fat, baked overnight in a covered pot until tender inside and browned outside.
Dutch Oven Olive Bread
My no-knead bread baked in a covered pot in the oven, with chopped olives in the dough and a crisp crust.
Quick Pretzel Without Yeast
These are my quick pretzel rolls, made with self-rising flour and yogurt, no yeast and no rising time. They go straight into the oven with sesame seeds, coarse salt, or za'atar.
Shabbat Challah with Butter
A Shabbat challah made of small dough balls that bake snugly together in a pan and are sprinkled with coarse sugar.
Real Jerusalem Bagels
My Jerusalem bagels, long and covered in sesame. A simple yeast dough, no boiling, straight into the oven until golden.
Almost-Brioche Buns with Chocolate Filling Draft
Soft, rich yeast buns, almost a brioche, that I fill with dark chocolate ganache and bake in individual pans.
Basic Bread Draft
A simple yeast bread of flour, water, yeast and salt that rises slowly in the fridge overnight and gives two loaves with a crackly crust.
Basic Soda Bread Draft
A soda bread with buttermilk and a little butter, no yeast and no kneading, that I make when I want fresh bread in under an hour.
Brioche Draft
Classic individual brioches with a little ball on top, from a light, buttery dough, and I serve them fresh from the oven.
Brioche with Almond Cream Filling Draft
A buttery brioche that rests overnight in the fridge, folded around an almond cream with rum and baked in a muffin pan.
Basic Calzone Dough Draft
A simple yeast dough with honey and olive oil for six calzones, which I fill with whatever I like and finish with Parmesan and parsley.
Chard and Cheese Swirl Rolls Draft
Swirls of soft sour-cream yeast dough rolled around chard, crispy onion, kashkaval and feta, baked side by side in a round pan.
Cheese and Garlic Rolls Draft
Quick cheese and garlic rolls with no yeast and no kneading. I stir everything together with a spoon, chill it for an hour, bake, and serve them warm.
Brie and Olive Rolls Draft
Yeast rolls with cubes of brie, black olives and chives, baked with steam in a very hot oven; I serve them with olive oil, tapenade and cheeses.
Chocolate Chip Rolls Draft
Soft yeast rolls studded with chunks of dark chocolate that I freeze before they go into the dough, so they stay whole.
Chocolate Cinnamon Pinwheels Draft
Pinwheels made from store-bought puff pastry with chocolate, brown sugar, cinnamon and granola, a quick bake with no yeast that I can make ahead and keep in a tin.
White Chocolate Brioche with Pearl Sugar Draft
Individual brioches with white chocolate and pearl sugar. I make the dough the night before, so in the morning all that's left is to shape, proof and bake.
Chocolate Almond Cream Crunch Loaf Draft
A twisted yeast loaf baked in a loaf pan, filled with a chocolate almond cream and glazed with syrup; this batch makes two.
Eggplant and Goat Cheese Stuffed Bread Draft
A large loaf rolled up like a jelly roll around roasted eggplant, garlic, spices and goat cheese, baked on a hot stone.
Everyday Soft Rolls Draft
Simple yeast rolls with egg and oil that I shape into knots or rounds and top with sesame or nigella seeds.
Pletzlach (Onion-Topped Rolls) Draft
Pletzlach, big yeast rolls that I cover with chopped onion and poppy seeds before baking.
Focaccia with Roasted Vegetables Draft
Individual focaccias from a soft yeast dough that I spread with tapenade or tomato spread and top with roasted peppers, zucchini, cherry tomatoes and cheese.
Bread Machine French Bread Draft
A simple French bread I make in my bread machine. Everything goes into the machine at once, and out comes a loaf of about 2 pounds.
Garlic Bread Draft
My garlic bread, a sliced baguette brushed with garlic-pepper butter and baked wrapped in foil. Quick and simple, to go with a meal.
Hedgehog Rolls Draft
Small olive oil yeast rolls that I snip all over with scissors so they look like little hedgehogs.
Homemade Abulafia-Style Sesame Pitas Draft
Thin, slightly sweet Abulafia-style pitas from a dough with no oil, coated in sesame on both sides and baked quickly in the oven.
Honey White Bread Draft
A soft white sandwich bread with milk, butter and honey that I bake in two loaf pans.
Individual Savory Yeast Flatbreads Draft
Individual pita-size yeast flatbreads topped with cubes of Tzfatit cheese, olives, thyme and coarse salt. A simple dough baked hot for just a few minutes.
Khachapuri (Cheese Bread with Egg) Draft
My khachapuri, a nest of yeast dough filled with yellow cheese and feta with an egg cracked into the middle, brushed with butter straight out of the oven.
Lahmacun Draft
Lahmacun, a thin yeast flatbread topped with ground lamb, tomatoes and spices, which I serve with onion, tomato and parsley, rolled up like a laffa.
Mediterranean Focaccia Rounds Draft
Small individual focaccias from a rich butter dough that rests overnight in the fridge, topped with sautéed vegetables. I serve them straight from the oven.
Mini Croissants with Mushroom and Onion Filling Draft
My mini croissants, made from a buttery yeast dough that rests overnight in the fridge, rolled around a filling of sautéed mushrooms and onion.
Moroccan Frena Bread Draft
Soft frena breads stuffed with spinach and parmesan, baked for just a few minutes per side in a very hot oven.
Kalamata Olive Bread Draft
Small loaves made with olive oil and chopped Kalamata olives, which I bake as six individual breads on one sheet.
Perfect Ciabatta Draft
Homemade ciabatta with a poolish starter, a soft dough I cut into rectangles and bake on a hot stone until the crust cracks and turns deep brown.
Pesto Parmesan and Mushroom Pizza Draft
Homemade pizza on an olive oil dough with a thin layer of pesto, parmesan and fresh mushrooms, baked in two stages in a very hot oven.
Pizza Roses Draft
Yeast dough spirals with tomato sauce and cheese that I stand close together in a pan and bake like a savory rose cake.
Pretzel Rolls Draft
Long pretzel rolls that I dip briefly in boiling water with baking soda and date syrup, then bake until deep tan.
Pull-Apart Cheese and Garlic Bread Draft
A soft yeast loaf baked in a loaf pan, made of layered dough with garlic butter, basil and cheese, for pulling apart while it's still warm.
Quick Turkish Skillet Bread with Yogurt Dough Draft
Soft individual flatbreads from a yeast dough with Greek yogurt, cooked in a hot skillet and served with labneh or dips.
Rich Cheese Rolls (Boyikos) Draft
Boyikos, rich cheese rolls made with self-rising flour, butter and three cheeses, with no yeast and no kneading, just mixing, a short chill and baking.
Soft Sesame Rolls Draft
Soft, lightly sweet yeast rolls that I knead in the food processor, brush with egg and sprinkle with sesame.
Round Bukharan Bread Draft
My round Bukharan bread, soft and sunken in the middle like a real lepyoshka, glossy with egg and covered in nigella and sesame seeds.
Rozelach (Nutella Yeast Pinwheels) Draft
Little spirals of simple yeast dough rolled up with Nutella, baked for just a few minutes and served warm.
Salty Crostini Sticks Draft
Thin, crisp breadsticks from a simple yeast dough, topped with poppy seeds and coarse salt, that I put out for snacking or next to dips.
Savory Cheese Rolls Draft
Small, quick cheese rolls with no yeast, made from a dough of butter, hard cheese and soft white cheese, which I top with sesame or nigella seeds.
Savory Yeast Ka'ak Draft
Small savory ka'ak rings from an anise-scented yeast dough, dipped in egg and sesame and baked until crisp; I make a big batch because they keep for days.
Scones Draft
Simple scones of flour, butter and milk, brushed with egg and baked hot until golden.
Soft and Easy Kindergarten-Style Rolls Draft
Soft, lightly sweet rolls like the ones made in kindergarten, braided from three strips and sprinkled with sesame, from a simple yeast dough made with oil.
Soft Yeast Croissants Draft
Soft crescent rolls from one big yeast dough; I fill some with butter and sugar and some with a square of chocolate.
Soft Sweet Rolls Draft
Soft, sweet crescent rolls from a yeast dough with butter and eggs, rolled up from butter-brushed triangles and baked until golden.
Savory Twisted Loaf with Pesto and Goat Cheese Draft
My savory twisted loaf, a buttery yeast dough I roll up with pesto and goat cheese, split and twist into a braid and bake in a loaf pan.
Puff Pastry Sticky Buns Draft
Quick sticky buns from store-bought puff pastry, rolled up with brown sugar, cinnamon and raisins and baked in a muffin pan over butter, sugar and pecans.
Stuffed Rye Loaf Draft
A rye loaf I hollow out and fill with layers of egg salad, cucumber, pickled peppers and avocado salad, then chill for a few hours before slicing.
Stuffed Focaccia Draft
Focaccias stuffed with goat cheese, basil and olives, from an olive-oil yeast dough, dimpled and sprinkled with coarse salt.
Swedish Cardamom Cream Buns Draft
Small cardamom brioche buns filled with marzipan and whipped cream and dusted with powdered sugar.
Tomato Bread with Sheep's Milk Feta Draft
A yeast bread made with crushed tomatoes and fresh za'atar, rolled up around sheep's milk feta and baked until deep golden.
Chocolate Yeast Kranz with Rosemary Draft
Three braided kranz loaves from a rich butter yeast dough, filled with rosemary chocolate spread and brushed with sugar syrup as they come out of the oven.
Yeast Rolls Filled with Goat Cheese and Roasted Pepper Draft
Little buttery yeast rolls filled with cubes of goat cheese and roasted red pepper. I make the dough a day ahead and leave it in the fridge overnight.
Basic Yeast Dough Draft
A small, basic yeast dough with margarine that mixes in one bowl and rises until doubled.
Flaky Yeast Dough Rolls Draft
Rolls of yeast dough laminated with margarine, filled with brown sugar and cinnamon, apples or chocolate, and baked until browned.
Yeast Dough Rose Cookies Draft
Little roses of rich yeast dough rested overnight in the fridge, rolled up with sweet meringue and sliced.
Yeast Swirls with Pastry Cream and Blueberries Draft
Small swirls of buttery yeast dough filled with pastry cream and frozen blueberries, brushed with sugar syrup straight out of the oven.
Chocolate-Filled Yeast Dumpling Cake Draft
A yeast cake of small dumplings filled with Nutella and chocolate, baked snug together in one pan and dusted with powdered sugar.
Cheese-Filled Yeast Envelopes Draft
Soft yeast pastries with a lemony white-cheese filling, folded into envelopes and glazed with sugar and milk. The dough rises slowly in the fridge, so I make it a day ahead.
Yeast Swirls Filled with Peppers and Eggplant Draft
Swirls of simple yeast dough filled with roasted peppers, eggplant and goat cheese, best eaten soon after baking.
Za'atar Focaccia Draft
Thin focaccias from a yeast dough with fresh za'atar, brushed with olive oil and baked until browned.