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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 Company Inc.

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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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Whole Wheat Country Bread with Olives and Rosemary

by King Arthur Flour Company Inc.

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Dutch Oven Bread

by Le Creuset

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A Perfect Loaf of Bread

by Andris Lagsdin, The Baking Steel

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