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Bread - Buns - Bagels

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A flavorful sweet molded cheese spread, traditionally offered with slices of Russian Easter bread. Raw yolks go into this and considering eggs are pasteurized and the mix is refrigerated, it is not a worry. That said, I use 2 tablespoons Byrd’s custard powder instead of the yolks myself, to thicken the spread but not worry about raw egg yolks. Up to you.

Hearty and satisfying. Directions are for "dough" cycle in a bread machine, but you may process as you like.

Everyone needs a stand-up, grilled cheese sandwich, sacrifice bread. This is it. This is amazing on its own but just sturdy enough to withstand a homemade grilled cheese sandwich and yet, it is a wonderful (vs. soft, white commercial sliced bread) on its own. I suggest Monterey Jack, sharp orange cheddar, and a bit of raclette cheese in your next grilled cheese sandwich. Use a panini grill or a good old Lodge cast iron pan and a few plates (to press the sandwich down). The trick is the bread, lots of salted butter, and amazing cheddar cheese (please don't think of processed cheese!)

Call them Cinnamon Buns, or Philadelphia Sticky Buns, they're heaven in a pan. Similar to the German schnecken pastry, these buns probably originated with Pennsylvania Dutch settlers. These are monster buns, moist, feathery, luscious - perfect cinnamon buns that put the bakery ones to shame. Use instant yeast (not active dry) and fresh fragrant cinnamon (Costco and Spice House have the best)

Try this dense bread with a sharp cheddar, summer tomatoes and razor thin slices of red onion. This is the national bread of Portugal and it is sometimes lightly golden, sometimes creamy coloured, depending on the cornmeal you use (white or yellow and how much). This is rustic and simple and one of those bread as good fresh, as it is days later, and superb, toasted.

These are small and tender buns that you can make with or without the little heart of cinnamon marzipan which isl tucked into each bun before rising and baking. They are fragrant with a perfume of almonds, cinnamon and vanilla. These are extra tender made with Molini Pizzuti 00 Flour available from www.goldaskitchen.com.

A pull-apart yeasted coffee cake that is a classic. Make the dough in the bread machine and finish up by hand.  Basically, balls of dough are dipped in butter and sugar before being piled up in a pan. They rise, they fuse, they baked into a little bit of heaven.

Beginning with a starter or a sponge, greatly enhances the flavor and texture of these hearty rolls.

Chewy, dark, hearty. You don't have to boil these, but I do. Pumpernickel flour is also known as dark rye -it is a flavourful, stone-ground (bran in) rye flour that makes these bagels sing.

Serve a basket of these at your next turkey dinner, or as a dessert, with homemade apple sauce or vanilla custard. Or use these as the basis of a breakfast sandwich with turkey sausage, egg and cheese. A great tail-gate snack would be these, split, smeared with Dijon mustard and filled with a few slices of smoked turkey. You can also use pureed sweet potatoes for these amazing biscuits.
 

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