Two famous restaurants in New York for soul food style corn bread. Mo-Bay with chef Patrick Simpson and Amy Ruth's with chef and owner Carl Redding. Mo-Bay's signature corn muffin is used as an appetizer or dessert. The secret is the coconut and pineapple sauce. Amy Ruth's corn bread is more traditional. It is not as sweet as is eaten with the meal as a bread dish.
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Make authentic Lebanese pita bread
How To:
Make fresh and dried breadcrumbs
How To:
Create a puff-pastry cornucopia
How To:
Cook Guyanese roti bread
How To:
Make saj bread
How To:
Make sada roti from Trinidad and Tobago
How To:
Make pita bread from scratch
How To:
Bake tasty banana bread with a perfectly textured batter
How To:
Bake paratha
How To:
Make bread dough second rise or proofing
How To:
Make roti or an Indian tortilla
How To:
Knead bread dough by hand when baking
How To:
Make crispy popovers with a custard filling
How To:
Make Saj bread AKA Markouk
How To:
Make toast using a coat hanger & cans with Jenny Jones
How To:
Make yummy Indian thepla or masala chapati
How To:
Cook khaman gujarati
How To:
Roll, shape and braid Finnish pulla bread
How To:
Make your own pancake batter from scratch
How To:
Make quick and easy rosemary onion focaccia bread
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