Bread - Buns - BagelsView Our Alphabetical Recipe Index for Bread - Buns - Bagels
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Not everyone likes things ultra sweet; sometimes, a simple, sweet, yeasted bun, with Darjeeling tea, plus a pot of strawberry jam, butter, is the best. This is one of the first yeast recipes I ever made and I've been perfecting it ever since. I like this plain but a butter crumb streusel topping (as for bubka) also works well or simply coarse sugar. This is the roll to serve at tea time or for a midnight snack.
This one is tender, moist, and sits like a prim school-marmish loaf, but wafts a banana walnut fragrance that seduces in a slice. Recipes with too much banana make a rubbery, dense loaf. This one is purrfect. I like this with raisins and chocolate chips but you can make it with nuts alone or not. Why buy Banana Nut Cereal when you can have the real thing. Shucks. You can also leave out the nuts, use caramel or Heath Bar chips or use raisins or toss in a half-cup of toasted coconut or minced macadamia nuts and glaze the whole thing with a lemon or chocolate glaze. We start with Basic Banana Cake 101 and next thing you know -it's Banana Calculus. Factor in the compliments.
This recipe is retired to A Passion for Baking, Marcy Goldman, Oxmoor House, 2007.
A heavenly moist, and deeply flavored rye bread. Use stone ground dark rye flour for this .Altus is simply soaked, left over rye bread. It is a secret ingredient in this great bread. Start the sour for this bread 24 hours ahead. If you were going to make one rye bread, this would be it. A ‘sour’ is the term for starter in rye bread making. I like this bread as my black or Russian bread too but for that version, I add 1 tablespoon of baker’s caramel.
A crumpet is an English griddle bread - something between a pancake and an English muffin. I wanted to call these "Plop-Plop Fizz-Fizz" crumpets because that's what these delightful things look and sound like. Plop goes the bubbly batter, fizz goes the fragrant cooking. The result? A fragrant, warm little bread for breakfast (or your breakfast sandwich).
Is there anything more beguiling than purity of heart? Perhaps purity of crumb. This feathery white bread is grandma-style wonderful. This is grilled cheese, bread and butter, and toastest with the mostest bread. Fresh yeast makes this wonderful but dry yeast is fine. After glazing, you could opt to top this with some poppy seeds. I make this in a giant round, free form loaf (but you can use loaf pans too). It is dusted with flour before it goes into the oven. This is so spectacular that you will have one bite and forget you ever thought sourdough breads were the last word on baking with yeast. This is that good. Malt powder (non diasatic) is available in health food stores or via King Arthur Baker's catalogue or your local bagel shop (which is where get my malt powder).
This beautiful, old-fashioned whole-wheat loaf is the sort of bread that craves sprouts, grainy mustard, hot house tomatoes, Swiss or slices of Havarti cheese and then some vegetarian fillings or smoked turkey. It makes superb toast.
These gently spiced pumpkin cinnamon sticky buns are bursting with a caramel cinnamon filling and glazed with fondant. The easy sweet bread dough is a beautiful mellow hue (thanks to the pumpkin) and the combination of brown sugar, spice, caramel, in a sticky bun is worth writing a song about. Canned pumpkin works best or roast your own pumpkin until soften and mash well. These are a collision of pumpkin pie and cinnamon buns. Diet busters or a direct route to the goodness of Vitamin A? Heck – these are health food!
One of America’s original, historical health food breads. Vintage baking that is right for these times. Soy flour, dry milk, wheat germ make it healthy but also offer some preservational qualities. Updated with some flax seed.
Heaven warm from the oven - little coiled clouds laced with cinnamon and a corn syrup and brown sugar glaze. Heavenly, warm from the oven. You may use walnuts or pecans. The beauty of these is that you make them the day before, store 'em in the fridge overnight and bake them off for breakfast or brunch. They are rich enough to stay fresh for 3-4 days. For nut allergy friends, I use crushed graham crackers instead, for a crunch without the need for an Epi-pen..
Nothing ordinary about this daily bread.
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