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Scanpan Evolution Collection

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Yeast Breads

Focaccia Ligure

by Academia Barilla, adapted by the Sur La Table kitchen

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Pretzels with Sweet Honey Mustard Dressing

Tested and perfected in the Sur la Table kitchen

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King Arthur Flour's No-Knead Crusty White Bread

by King Arthur Flour

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Brioche in the Pressure Oven

by Wolfgang Puck

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Two Tone Bread

by Kelly Kortekaas

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Crusty Artisan Bread

by Emile Henry

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Brigit’s Dubliner, Fig and Walnut Focaccia

by Kerrygold

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Registry Management: Multiple Registries

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