By Carly DeFilippo
Breaking bread may be the traditional cornerstone of any feast, but I’ve always found it to be one of the more intimidating—and time-consuming—food products to make by hand. Beyond the naturally leavened, French-style bread that consumes so much of the current culinary conversation is a whole world of international loaves—many of which are far easier to recreate at home.
In New York City, Hot Bread Kitchen is the leading purveyor of unique global breads. Known as much for their social mission—providing job training to female immigrants, many of whom have gone on to work in the city’s top bakeries—as for their products, HBK has become a staple at the city’s markets and upscale groceries.
I have been a longtime fan of the brand’s Moroccan m’smen—which sells like hot cakes—so I was delighted to learn that the team would be sharing their recipes for the m’smen and other international bread in a hands-on class at ICE.
Read on for Hot Bread Kitchen's m'smen recipe.
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