This yummy loaf is a little darker than regular oatmeal bread, due to the molasses, which also gives it some sweetness. Once again, I’m using home ground hard red wheat flour, which gives an indescribable flavor. No flour mill? No problem, just substitute regular whole wheat flour and all purpose white, respectively. The blend of whole wheat and white flour makes a lighter loaf than if made from 100% whole wheat.
Zucchini bread is a great way to use this veggie when it is in abundance. I wanted a recipe that was a bit healthier than the traditional version, but still as moist and delicious.
Rye bread is a challenge for many bread bakers. So many “hockey puck” disasters. This recipe works! With tiny amounts of sugar and fat, this is a very low-calorie, high-fiber bread that is also delicious.
European breads are frequently made with an overnight starter, called “Poolish” or “Biga”. A super-easy way of developing dough I learned from Peter Reinhart (author of The Bread Bakers Apprentice) has helped me to quickly put together some delicious, full-flavored sandwich breads. Here’s how.
Pepperidge Farm was the bread we always had at home. Years later, remembering their jingle, “The bread that tastes like breakfast, with honey, eggs and milk,” I started trying to duplicate that iconic bread. Finally, here is the recipe I developed with today’s flour and yeast.
If you’re going to get all the ingredients out and make a mess, you might as well bake a lot of bread. There are several breads I like to make, starting with the “whitest” and proceeding through to the darkest dough. Here are recipes for a basic white potato bread, a whole-wheat potato bread, and an oatmeal bread. Each recipe makes two loaves in a standard 9-by-5-inch pan.
Stromboli, like its cousin the calzone, is a flexible way to combine favorite toppings and bread. Leaving out the meat and adding veggies makes this Stromboli lunchbox-friendly.
Bake some delicious rustic breads — Cranberry-Pecan, Apple, and White Chocolate Apricot — and stock the freezer for special breakfasts and “high tea.” All the fruits in these breads give the loaves a craggy surface that’s wonderfully crunchy. These all keep for months wrapped well in the freezer. If you get them out the night before, they’ll be ready to slice for breakfast, toasted or not.
If you are growing your corn to sell, you can sell it fresh (to eat) without any additional license or permit. When you change the corn in any way such as drying, grinding, etc., this is considered value-added. If you are selling your corn product at market or other outlet, make sure you have looked at all the legal aspects. Read on to learn about all aspects of packaging and selling homegrown corn, including recipes.
Gingerbread isn’t just for dessert. It’s also a great way to start off the day – after all, molasses is full of healthy iron, calcium, and B vitamins – and makes a filling after-school snack.
Dark winter days seem to call out for bread, and while straight dough breads are lovely, nothing can compare to a tangy sourdough loaf.
This is my go-to recipe for making our weekly bread. It provides consistent, crusty results, uses only three (ish) ingredients, and takes about 40 minutes of active time. It’s also 100 percent whole-wheat/whole grain, which is the rule for bread in our house. Don’t be put off by the 7 hours of time required — most of that is passive time while you wait for your bread to rise.
This pastry dough recipe can be made in 10 minutes and rest overnight in the refrigerator. It’s simple and easy to work with as you bake up your choice of American or European pastries, including Italian Panettone, Cinnamon-Pecan Sticky Buns, and Brioche Raisinee. Dough and pastry recipes included.
Let’s go to Germany for great lebkuchen (aka, gingerbread)! Aside from great beer and sausages, you will find that this is one of the country's ancient but addicting Christmas treats.
If you love shortbread — and a lot of people do — this is the cookie to make. The colorful cranberries make them really pop at Christmas time. This delightful recipe comes from "Christmas Cookies: Dozens of Yuletide Treats for the Whole Family" by Monika Römer.
Authentic stollen is moist, buttery and crammed full of dried and glace fruits and nuts.
The beauty of this soup is it makes use of what ever vegetables you have on hand, is completely vegetarian (unless you want to add chicken or beef), and cooks up pretty quickly. This is a crowd-sized recipe, and I have already cut the recipe in half for you. If you’re feeding two armies, by all means double it.
Pumpkin bread doesn’t have to be sweet. Here moist pumpkin and chopped pecans combine to make a satisfying and unusual yeast bread.
Last year my zucchini patch threatened to take over the neighborhood. I made lots of bread, but concentrated on using zucchini in non-traditional yeast breads. Turn too much zucchini plus tangy citrus into a delectable quick bread.
It may be too hot to bake, but it’s not too hot to enjoy sourdough bread. The answer – grilled sourdough flatbread.
When life gives you zucchini overload, turn it into this moist and savory Zucchini Olive Yeast Bread.
Try your hand at this amazing sourdough crackers recipe.
Simpler, more streamlined biscuits from scratch - no buttermilk required.
This moist, delicious quick-bread studded with chocolate chips is perfect for breakfast, dessert, or an afternoon snack.
A few changes in a simple artisan bread recipe improves texture, longevity, and protein content.
This recipe gives cooks another use for a common pizza dough recipe.
Slightly sweet, wholesome and wonderful, toasted with butter or in a sandwich, oatmeal bread is my favourite.
This recipe will show how one extra step can add extra flavor and texture to your homemade poolish bread loaf.
For the last week we had no propane and as a result I have had to cook all of my food on an electric skillet. Holy week usually involves a lot of baking in preparation for Easter Sunday.
An herb sourdough bread recipe.
Spending time baking with others will be time well spent. Make some memories that you will never forget.
Sourdough biscuits is one of those perfect recipes that uses up plenty of ripe starter, but doesn’t take all day to rise.
Learn about the benefits of baking with this ancient grain.
This post informs readers on the advantages of using whey in baking. It includes a recipe for whole wheat sandwich bread.
Easy beginner breadbaking success with this simple and savory peasant loaf.
Once you have eaten a soft, sourdough pretzel, all other pretzels will pale in comparison. Luckily they are simple to make yourself.
Use your sourdough starter to make this Spelt Sourdough Bun recipe.
How to make a quick, healthy dessert on Three Kings Day.
When it's cold and windy nothing says comfort like a fresh loaf of sourdough bread. And when that loaf is filled with heart-healthy, omega-3 rich seeds, it's even better.
Irma Epps talks about making sorghum during the '30s and '40s and her father's love of the sweet substance.
You can save money and improve your helaht by making more foods from scratch in your own kitchen. Sign on for October Unprocessed, and kick the processed food habit for one full month (at least for starters!). Check out some deliciously simple recipes to get you started.
This bread hearkens back to a time when Irish soda bread was a more rustic, country affair — not all gussied up with mostly white flour. We're talking about a somewhat large, delicious, nutty tasting loaf made with wholemeal flour and yes, a little bit of white flour to lighten up the texture. Get your St. Patrick's Day celebration off to a great start with this authentic, Irish Wholemeal Bread.
You don't need vegan recipes to cook vegan. Make delicious vegan dishes out of regular recipes by substituting tofu for meat in chicken-cauliflower salad. In dairy-based recipes, such as wheat berry pudding, use vanilla coconut milk in place of dairy milk. Pair with crusty white bread and avocado-corn salsa for a delicious vegan meal!
These five great bread recipes from Eating Well Magazine have all the variety and flavor you’re looking for, plus some.
The "Almost No-knead Bread" technique from Cook's Illustrated Magazine is as much worth trying as the totally no-knead technique that has become so popular.
In this video demonstration, learn how to make a tasty variation of no-knead bread that incorporates steel cut oats.
Bruschetta, the classic Italian appetizer, brings out the best of a few basic ingredients: tomatoes, garlic, olive oil, basil and fresh bread.