Bread - Buns - BagelsView Our Alphabetical Recipe Index for Bread - Buns - Bagels
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Atwater Market is a landmark market in Montreal and is one of the most charming (and oldest) outdoor markets in North America. It is also where I shop, recently rented a studio near to shoot a cookbook, and where I could to sip coffee at an outdoor cafe and ponder the street traffic. It is also where I first had this amazing olive bread. This is not really a regular bread or loaf but rather flat, coiled rolls that are bursting with black olives, garlic and spices. Nice to bake these up and enjoy with fresh cheeses and salads on the side. It's one of those meal-maker breads. I use a variety of black olives - the more and more different they are - the merrier.
Golden, moist, crunchy: heaven. No yeast and who cares when you are serving up such a terrific little quick bread. These are, as they say, rather fine. Stone ground cornmeal is key but if you do not have it, I promise rather wonderful results nonetheless. If you don't want to make mini corn breads, dump this into a cast iron skillet or 9 inch square pan for a hospitality sized corn bread. Buttermilk and a wee kiss of vanilla makes this extra special.
These are soda bread-for-two sort of soda breads, wonderfully rustic but taken up a notch with a touch of vanilla and an addictive Irish cream glaze. To give as gifts, wrap a couple of these in brown paper or a pastry box with a green ribbon, or in two’s in a cello bag with a green ribbon and a side packet of Irish Breakfast tea.
Bagel dough fashioned into a twisted loaf. A crusty, amber exterior with tender, light interior. This is a nice study in contrasts - A hefty coating of minced onions, garlic, poppy seeds and coarse salt turns this into a centerpiece bread for an meal.
This is easy to make but easier to buy. One small bottle should last a long time! It is used in Xmas Black Cake and an authentic Dark Rye or Pumpernickle Bread.
This starter is your basic white flour and water starter. You can let it ferment more and longer and simply rely on airborne yeasts or add the small pinch of dried yeast to speed things up. Purists forego the pinch of added dry yeast but newbies and flexible bakers don't mind it a whit. Besides, over time, the sourdough will grow and evolve, amassing yet more wild yeast and morph into a very respectable, healthy, mature starter that is natural enough. Spring water is better than chemical treated tap for less yeast interference.
Bakers in the city of Bath, England were the first to make these sweet buns famous. These are tender, sweet, and spicy little affairs buns, with a bit of dried fruit and characteristically finished with coarse sugar. (This sugar looks like pretzel salt and you can try Sweet Celebrations or King Arthur Flour). If you can't get coarse sugar, crush up sugar cubes and dust the tops of these treats with the crumbled cube sugar.
Over 3570 downloads. This is one of the easiet and fastest ways to make yourself a legend. Rolled wedges of BB trademark pizza dough and a couple of savory ingredients are the foundation of these cheesy, golden "croissants" that taste even better than they look! Let them rise for a bit (for a chewier snack) or not (for a crispier croissant). Make them up, freeze, and warm up as needed. These are pizza pockets at the next level: the quality and great tastes of homemade snack food. Use BetterBaking.Com Classic Pizza Dough as the foundation dough.
Sorry, this recipe is now retired in all its glory in A Passion for Baking, Marcy Goldman, Oxmoor House 2007. Available at Chapters.ca and Amazon et al.
This amazing bread is made with Canada’s legendary Red River Cereal, which was originally formulated in St. Boniface, Manitoba. Now a Robin Hood product, the cereal is vintage health food, in this era of whole grains and contains the grain of the moment: flax seed. You can find Red River cereal at www.CanadianFavorites.Com or learn more about it at www.RobinHood.Ca.
Red River is a wonderful flax, rye and cracked wheat cereal that bakes up into an awesome bread. This recipe makes two loaves – gently crusty on the outside, freckled with whole grains inside, and overall, moist, fragrant and almost springy with body, making it superb fresh, days later, or toasted. This is a great choice for morning bread or sandwiches. This freezes well and so you can have one bread right away and one for the week after (or a gift to give)
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