95 Quick Brioche Braid
112 Grissini: Classic Italian Breadsticks
97 Marbled Chocolate Brioche Loaf
113 Cornmeal Buttermilk Waffles
99 Cinnamon Raisin Breakfast Ring
114 Dough for Thick-Crusted Pizza & for Focaccia
100 Chocolate Babka Loaf
115 Sfincione: Palermo Focaccia
102 Kouing Amman: Breton Butter & Sugar Pastry
116 Focaccia alla Barese: Apulian Onion, Anchovy, & Olive Focaccia
104 Ginger-Scented Panettone 105 Bakery Crumb Buns 108 Pecan Stickiest Buns
3.
118 Nonna’s Pizza 119 Filled Ham & Cheese Focaccia
109 One-Step Croissants
Yeast-Risen Specialties
Sweet & Savory
It’s difficult to create a blanket definition that covers the recipes in this chapter, both because they overlap so much with bread recipes, and because yeast-risen specialties can be so different from one another. Most of the recipes here originated using a plain bread dough as a base. In the case of the sweet variations, butter, eggs, sugar, and enrichments such as dried or candied fruit, nuts, toppings, and fillings transformed them. In the savory variations, different methods of shaping, enrichments—some of which overlap with the ones for sweet variations—and savory fillings or toppings were used to create new specialties.