Mediterranean Country-Style Bread photographed on Thursday, March 10, 2016, in St. Louis, Mo. Photo by Chris Lee, [email protected] Yield: 2 loaves, about 1¼ pounds each 2 cups very warm, almost ...

The Mediterranean Country-Style Bread I made took three days from start to finish, but the first two were spent making the sponge, which took little effort or time. These loaves (the recipe makes two, ...

This recalls for me the chocolate-and-bread sandwiches that sometimes were my lunch, and always a special treat. And it is another inventive way surplus is used in Umbrian cuisine, with leftover ...

Accordingly, it’s not uncommon to see Amish recipes making the rounds outside of the Amish community. Some of the recipes are truly Amish; some are just wishful thinking. In the case of Amish dilly ...