Two years ago, I bought this little toaster oven, and I think it paid for itself the first year in energy savings just to bake up a pizza, a potato, or small casserole. And I discovered that it does a fine job baking fresh bread. The day before, I stir up some simple dough, enough to bake up my choice of a pizza, burger buns, or 2 ficelles (mini baguettes), a small fougasse, or ciabatta or focaccia — all without heating up the kitchen.
Milling your own flour is a delicious way to add nutrition and flavor to your recipes. Want maximum taste? Mill your own buckwheat for these Blueberry Corn Muffins.
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.
Grind your own flour for maximum taste and nutrition with a home grain mill. Our needs were basic — just something to grind whole-wheat flour or whatever strikes my fancy. Here I review the options.
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.
If you have flour, water and time, you can capture yeast from the air and make your very own sourdough starter. It's a surprisingly simple process with delicious results!
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.
I’ve always enjoyed cooking — it’s something I’ve considered a serious hobby. One of the first goals I made when I moved here last year was to start baking all my own bread and other baked goods. Because we got through so many loaves a week (about eight) every day I am very grateful for my Bosch Universal Plus mixer. I would consider this one of the top five most-used appliances in my kitchen.
Instructions on how to bake the best wood-fired pizza you will ever eat, right in your own backyard using an earth oven made from cob.
I’d been experimenting with sourdough (no added yeast) bread for more than a year. The final result is the easiest—and best—bread I’ve EVER made or tasted. I mean seriously, I’m so excited about this recipe!
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.
Here’s a yummy alternative for using up pizza dough. Rather than pizza or calzones, try this homey bread.
It may be too hot to bake, but it’s not too hot to enjoy sourdough bread. The answer – grilled sourdough flatbread.
Stormy spring days mean it’s time for a new loaf of homemade sourdough bread.
Babka is traditionally made in Poland, Russia and other Eastern European countries. Apparently babka is a popular Christian Easter bread, but is also made in the Jewish tradition.
Despite our best efforts, sometimes flour plus water plus yeast doesn’t equal a tantalizing loaf of bread, but is just a large lump of dough. Here's how to fix it.
Don't throw away that extra sourdough starter. Turn it into delicious muffins, crackers, pancakes and more.
Make your Thanksgiving stuffing extra special this year with these recipes for homemade stuffing bread.
The following are some helpful hints and tips to keep in mind while using a sourdough starter that can help you keep your sourdough culture in good condition.
This Blueberry-Infused Homemade Bread recipe has a unique taste and color that will find a tasty use for any large blueberry harvest.
Kale and bacon make the perfect savory kale-bacon biscuits recipe for breakfast or dinner.
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.
While the grinding work of a Romanian subsistence farm isn’t anything that I would choose for myself, there are aspects of the life that are attractive. In particular, the practices that I think of as the circles of life — eating food one has grown oneself, saving seeds, feeding poultry with garden scraps, and then eating their eggs (or them), and preserving a fruit harvest to cement friendships with strangers.
This is the pita sourdough of the desert.
Here is a great recipe that provides everything you need to start your day, including a little caffeinated kick.
Looking for the perfect sourdough hamburger bun.
Simpler, more streamlined biscuits from scratch - no buttermilk required.
A basic sourdough bread recipe.
Many of us love bread and love to use local ingredients.
This recipe will give you a go-to sweet treat before the fruit in season overruns your kitchen.
This moist, delicious quick-bread studded with chocolate chips is perfect for breakfast, dessert, or an afternoon snack.
Basic sourdough bread recipe for those quick summer needs.
How to identify and use red clover (Trifolium pratense), plus a recipe for red clover blossom soda bread.
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.
Sourdough bread doesn’t just come in large loaves and rounds. Sourdough also works up wonderfully into buns, rolls, grissini and my personal favorite, mini-baguettes.
Using crescent rolls as buns to avoid azodicarbonamide.
Who knew how great whole-wheat sourdough bread can be.
Zaatar bread is a soft, Arabic-style bread topped with olive oil and the tangy spice mixture called zaatar.
A recipe for whole wheat sourdough baguettes.
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.
Here are some hints that can help you start, keep and bake with sourdough.
Hot-cross buns, full of warm spices and sweet fruit, are a tasty springtime treat.
Here's how to make truly unusual whole grain bread, with delicious results.
These tips will provide troubleshooting for anyone trying natural-leaven bread.
Bleached, colored, preserved and flavored, white bread is practically devoid of nutrition.
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.
A proofing box is a critical tool in cooking sourdough bread; here is a simple way of making one.
This post informs readers on the advantages of using whey in baking. It includes a recipe for whole wheat sandwich bread.
This recipe will have naan on your table in no time to accompany your Indian dishes, and it will provide a quick and easy snack in a pinch.
There is a way to heaven, all you have to do is make San Francisco sourdough bread!
When Jodi L. Wise started her new job with Sourdoughs International, she had no idea that she would be in the kitchen. She’s now wearing a new hat for her new role as bread baker.
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.
Make a delicious homemade bread with this easy tutorial.
This heavy artisan bread is full of flavor, and will be ready by dinnertime if you start right now! The unexpected flavor comes from good quality honey olive oil and barley flour.
This recipe is a great introduction to all the joys and possibilities the world of home made pizza represents.
This recipe provides delicious bread with minimal time commitment and plenty of room to explore the wonders of homemade bread.
Use from-scratch dough, homemade marinara, and seasonal veggies to create a mouthwatering handcrafted pizza.
Love of family, love of tradition, love of pumpernickel bread — need I say more?
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.
After trials and errors with various forms of bread baking, it seems that for sandwich bread success, the key is having the right tools for the right job. Introducing the Pullman Loaf Pan!
A systematic approach to conquering what holds you back, and buttering your fresh warm victory.
Includes two recipes to enjoy over the holidays along with time saving tips.
Make a miniature sourdough bread for dinner tonight, and freeze the rest for a busy day.
Potica is a light and delicate Slovakian holiday bread stuffed with a brown sugar and nut filling. This recipe makes two loaves, one to eat now and one to save for Christmas morning brunch.
One way that I work through problems is by baking bread. It is my therapy, and it works for me. Getting lost in the recipe and wondering how you might make some changes to make it better is always good for the mind.
Bread baker Heather Alf shares her experiences baking quick breads. She includes a quick and healthy easy banana bread recipe.
Jonathan Sadowski shares what motivates him to be a bread baker. He then provides a preview of what to expect from his future posts.
Are there any bread bakers on your holiday list? Now you know what to to give them. Delight them with these helpful gifts.
Once reserved for the pizzeria, the calzone is possible to make in your own home.
Trying out the new whole-grain bread recipe was a bit of a challenge; but in the end, the result was a delicious loaf.
This is part two of my visit to King Arthur Flour, the concluding blog of the four-day event.
Have you ever had leftover bread, but you don't want to throw it away or give it to the birds? Here's what you do: Panzanella. This Italian salad will throw your taste buds for a loop, and it all starts with leftover, stale bread.
Sharing and using sorghum, whether made by your hands or someone elses, molds memories of people and places.
How many people wonder (pun intended) about industrial white bread? A new book out by Aaron Bobrow-Strain shows that he has. It is a fascinating description of how white bread got to be where it is today politically, economically, and culturally.
Looking ahead to September, it gives us all an opportunity to expand our horizons with furthering our knowledge and skill sets, baking and otherwise.
Irma Epps talks about making sorghum during the '30s and '40s and her father's love of the sweet substance.
What we do inside on a blustery day outside.
A recipe for sourdough starter.
What we do on snow days in the mountains when it is snowing hard outside.
Homestead skills of yogurt-making and bread-baking increase your independence from grocery store aisles and international food conglomerates.
This blog is called Breadcrumbs, because it brings together a diverse set of topics, including the patron saint of bread, sourdough, starters, yeasts, and a recipe for corn pancakes.
Debbie Mildfelt shares memories of her grandmother's stories, exploring the life of a large family on a small Kansas farm.
Ira Wallace talks about heirloom grinding corns that provide resilience and sustenance to gardener interested in self reliance. Includes a recipe for Southern style cornbread muffins.
You don't have to go to Italy to turn out an authentic Italian Panettone for Christmas. Here's how, so now you don't have to go to a bakery or supermarket to get one.
Our winner of the KAF dough whisk is Dea Keen, and here is her pizza dough recipe.
Here's your opportunity to win a dough whisk from King Arthur Flour. This odd-looking contraption does a fantastic job of mixing together all kinds of dough.
One of our family treasures is an old iron mill. We had an opportunity to get the old mill out this fall and grind some beautiful wheat that we had been gifted with.
Cornbread is an essential accompaniment to many good country meals. I think it's best when cooked at high heat in a cast iron skillet. Try out my method and let me know how you like to eat and make cornbread!
Want to add some flavour to your breads? Here's two suggestions, one sweet and one savoury. Enjoy!
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 is amazing! Pairing sourdough with beer and wine, 10-ince pancakes, what next? We're taking sourdough to the next level for breakfast, lunch and dinner.
If you want to have some wonderful food, great scenery by the ocean, lots of things to do, I have a place for you: Nova Scotia, Canada.
Quick pickles--which don't require turning your kitchen into a sauna--are a fast, fun way to preserve abundant cucumbers (or even green beans). Simply soak vegetables in saltwater and vinegar solutions and let the flavors develop in the fridge.
Try spelt, an ancient grain more easily digested than wheat, in your next loaf of sourdough bread. You'll love it.
Bread! hits the water on Lake Ontario while taking a week long sailing course. The Rosemary Olive Oil Sourdough was featured for dinner.
Using the Artisan Bread in Five Minutes a Day, technique and a few changes, you can produce a sourdough olive oil/rosemary type bread that is just heavenly.
This is the second part of our foray into sourdough baking. Here are tips and insight on sourdough to make working with it even easier.
This is a beginner's guide to getting started with sourdough bread making. With directions on how to make your own starter, or where to order some, this will get you on your way towards making some delicious breads, biscuits, pancakes or waffles.
When the power goes out for an extended period of time, what do you do? If you're properly prepared, you're life will be a lot easier cooking or baking your food.
Whether or not to use a bread machine really boils down to a matter of personal choice. This is a short guide of things to think about before you purchase one.
Here are some ways to make real pizzeria style pizza, complete with homemade crust, a choice of toppings and cheese, and two ways to make your crust. Plus, when you want to go all out for a pizza oven, a Big Green Egg might be your answer.
The development of gluten intolerance persuaded me to investigate the possibility of an heirloom wheat flour that might not cause the gluten reaction of wheat-based products.
This Easter bread will want to fly around your kitchen: it has wings! An Italian bread of historic proportions, the family will be delighted by this creation for Easter breakfast.
It's Easter Time, and one's thought's naturally turn to Hot Cross Buns (at least mine do), those yeasty, spicy little treats with the cross on top.
There's nothing like an old cookbook filled with good recipes to warm your kitchen and your home!
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.
A concise history on the subject of bread and yeast. This is about how it was developed, where it came from, and what we've done with it.
Stretching one's food dollar is an important issue in today's life. So is nutrition. Here, learn how to make healthy, nutritious soup and bread for lunch or supper economically. You might even come to love winter just to have soup and bread!
Consider substituting whole wheat bread for processed, white 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!
Jessica Kellner, managing editor with Natural Home magazine, talks with Deborah Niemann-Boehle about how easy it is to make bread at home.
Want to avoid extensive kneading? Try a bread-folding technique! Here are a few pointers and our favorite videos on how to fold bread dough.
These five great bread recipes from Eating Well Magazine have all the variety and flavor you’re looking for, plus some.
Enjoy this alternative "green" building strawbale gingerbread-style house made with graham crackers, mini-wheats and pretzels.
Check out this green gingerbread house built by MOTHER EARTH NEWS staff: It includes cookie and candy versions of SIPs construction, a living roof, and a solar electric system.
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.
This soft, tangy sourdough oatmeal bread may just be the best you’ve ever tasted.