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Yeast Breads

Focaccia Ligure

by Academia Barilla, adapted by the Sur La Table kitchen

Pretzels with Sweet Honey Mustard Dressing

Tested and perfected in the Sur la Table kitchen

King Arthur Flour's No-Knead Crusty White Bread

by King Arthur Flour Company Inc.

Brioche in the Pressure Oven

by Wolfgang Puck

Two Tone Bread

by Kelly Kortekaas

Crusty Artisan Bread

by Emile Henry

Whole Wheat Country Bread with Olives and Rosemary

by King Arthur Flour Company Inc.

Dutch Oven Bread

by Le Creuset

A Perfect Loaf of Bread

by Andris Lagsdin, The Baking Steel

French Baguette

Recipe developed for Sur La Table’s Cooking Classes

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