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Bread - Buns - Bagels

View Our Alphabetical Recipe Index for Bread - Buns - Bagels
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This recipe for Acadian Bread is adapted from the Great Canadian Bread Book by Janice Murray Gill, a renowned baker from Nova Scotia.
A high rising, sweet soda bread that is Americanized, with add-ins of butter, sugar, honey, and a touch of cinnamon. Rustic but not dry and good fresh or toasted.

I know what you're thinking: that this is a heavy, dense, dark bread. Wrong! I too, have seen a ton of Anadama bread recipes over the years and always balked at making one. Silly me. It is sooooo good you will not believe it. It is light, fragrant, feathery and the first tested loaf out of the oven was devoured in 90 minutes - toast, fresh, and sandwiches saw it go. The origins of this bread make for great folklore but all, politically incorrect. What is appealing is the combination of cornmeal, rye flour, and a wee bit of molasses in this classic New England bread. Great with casseroles, poached eggs or toast, or as a sandwich bread, this is a bready salute to our Bread and Roses women of Lowell, Massachusetts, circa 1912. You can make this in two neat loaf breads but the best way is simply a huge round, hearth bread. It is simply beautiful.

Lightly sweetened dough cradles chunks of apples and cinnamon.

Our unique apple sourdough starter is required for this recipe. This is what makes for a amazing taste and textured crumb with a great crust - all in all, a nice salute to the apple orchards. Nancy Silverton has a grape starter but an apple one suits the North East baker to a T.

Grape starters become Sonoma County, and potato starters are renown. This apple starter makes culinary sense in the North East, especially in autumn, with the bounty and variety of wonderful new apples. Take care to feed this starter lest it get vinegary.

This cake is a cross between a muffin and a scone. It makes perfect coffee break snack and an superb brunch bread. It freezes well too. When someone calls and says they are dropping by in an hour - this is the one to make.  

This traditional Czech pastry is one of the very first yeast recipes I ever tried. It is good with any filling but I prefer apricot jam or cherry pie filling. Many recipes for kolache dough exist but it is inevitably variations on a sweet, supple dough, often with sour cream in it. Kolache fillings can also be savory (such as shredded cabbage). This is a round of dough with an indentation. The indentation cradles the fruit filling. Pretty to look at and great with a pot of spice tea. Enjoy.

This savory bread or buns are rustic, satisfying and very different. The buttery nuttiness of the pecans goes well with the buttery, nippy taste of the Asiago. Use Wisconsin Asiago for this. A sponge made the night before, is the foundation of this great recipe.

This is a coarse textured, lusty bread that you make in a springform pan (or two loaves). It is one of those signature breads people will remember about you.
It suits toast or sandwiches or just buttered with slices of tomatoes on top.

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