American Bread
A sourdough started in San Francisco in the 1840s. A pullman loaf you slice for a tomato sandwich. A pan of cornbread in a black skillet. American bread is regional before it is anything else, and the regions are still arguing.
Featured american bread recipes
- San Francisco sourdough, country loaf — Iris · San Francisco, CA · A starter older than most kitchens in the country. The fog does the work.
- Pullman sandwich loaf, square — Iris · Cleveland, OH · A lid on the pan. A square crumb. The bread the diner uses for the BLT.
- Deli rye, caraway and seeds — Iris · New York, NY · A rye-flour loaf with a hard crust, caraway, second-day pastrami waiting.
- Parker House rolls, butter-folded — Iris · Boston, MA · Yeasted dough folded around itself with a brush of butter. A holiday standard.
- New York bagel, boiled then baked — Iris · New York, NY · A high-gluten dough, a malt-water bath, a hot stone. Eat it the day it bakes.
- Navajo fry bread — Iris · Window Rock, AZ · A flatbread fried in lard. A history that is not always comfortable.
- Amish friendship bread starter — Iris · Lancaster, PA · A starter passed kitchen to kitchen for ten days. The loaf is sweet, the gesture is the point.
- Anadama bread, molasses cornmeal — Iris · New England · Cornmeal, molasses, a story about a fisherman’s lazy wife. The loaf is better than the story.
Bake American — other categories
American across the edition
- American cuisine hub — all six lanes
- Cook American
- Bake American
- Drink American
- Preserve American
- Decorate American
- Grow American