Recipes

Our miller, Jill Brockman-Cummings, makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but like...

This recipe is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.

We made this classic challah with our Sifted Artisan and High Protein flours. And the winner was . . .

This hearty challah uses Janie's Mill heirloom Turkey Red and High-Protein flours.

Winter holidays are not complete without a buttery, fruit-and-nut-filled Stollen!