This savory pull-apart bread wreath features the most versatile of doughs, Japanese milk bread—a tender enriched dough that receives a moist boost from tangzhong, or Milk Roux. Packed with dill, butter, and garlic powder, the bread dough is mixed, proofed, shaped, and assembled the day before. The day of, only a final proof and short bake remains!
Few flavors scream summer quite like lemon. Transform a traditional yellow cake and cream cheese icing with lemon, and you have VeryVera’s Lemon Cake, which was our April Cake of the Month. This sweet and tart cake is the perfect accompaniment to your summer spread or a great ending to a heavy meal.
When we opened the Café in 2004, cold broccoli salad was very trendy and new. Wanting to incorporate new with our classic Southern, this became our standard side to our sandwiches. I recommend selecting a whole head of broccoli and cutting the florets yourself.