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Bread - Buns - Bagels

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This yeasted sweet coffeecake bread,  is as tender as a buttery brioche and reminiscent of a feather-textured Italian panettone, except with a totally new spin. It is a mildly sweet dough that encases chunks of banana, brown sugar, and (optionally), butterscotch or chocolate chips. The dough featured finely ground, toasted walnuts. Definitely not your average banana bread. Just sweet enough and just buttery enough to deliver a lovely bouquet of taste and texture. . If you hankering for a traditional baking powder/baking soda Banana Bread, quick bread style, check our recipe index Search. If you like this concept but are not a banana fan, omit the butterscotch and chocolate chips, and use 2 cups blueberries instead. Everyone who tested this, and shared it with others said:
Not a crumb left. Disappeared in seconds. Fabulous (raves from Connecticut to Florida and Indiana)

This is pure picnic and party fare. Zesty and chock full of summery tastes. Good hot or cold. Thin cold slabs work well alongside a pitcher of fresh lemonade. This offers all the gutsy, great tastes of a Greek Salad but stuffed into a rustic bread. The recipe uses dough from My Best (and easiest) French Country Bread but if you are in a hurry, you can opt for a store-bought frozen white bread dough. This is a hefty, rustic, neo-sourdough, inflated with chunks of feta, studded with black olives and decked out in sundried tomatoes, and a shower of fresh pepper, parsley and olive oil. It's a meal in itself.

A local bakery puts out samples of their newest creations each week. Premier Moisson in Montreal is a great bakery chain, offering French style breads with American efficiency. Most of their breads are good but this one was excellent. It is so simple but each bite of olive oil graced bread, topped with fresh summer tomatoes, big fat, pitted black olives, and slivers of onion is unbelievably, surprisingly incredible. Don’t make the mistake of thinking simple is not exciting. This bread is. It makes two small rounds.

I would serve this with salad or many cold salads, grilled chicken or salmon, or with hunks of different cheeses and slivers of procuitto or the spiciest, thinnest imported salami available.

 

When you want something soft as a cloud, white crumb and slightly sweet,buttery and salty, i.e. just the sort of bread to mop up chicken and dumplings with or a fine beef stew.

Crusty outside, tender and airy inside, you could make a meal of this and a tossed salad.

This is the perfect cross between a bread and a cake.What could be more appealing - a rich challah-style dough is studded with chunks of fresh apples.  The bottom of the buns becomes caramelized with sugar and apple juices. Leftovers make terrific  French Toast or can be tossed into a bread pudding. Once the dough and apples are put together, you can roll this up, cut into hunks and let rise.
 

Focaccia does not always have to be savory. Use plump, firm, ripe cherries for this recipe.

The neo-classic cinnamon bun - gently sweet, and just gooey enough. Use your bread machine to make the luscious sweet dough. These are mall-style cinnamon buns.

A sweet, velvety egg bread with pumpkin overtones? What could be nicer?
Add cranberries and raisins if you like but don’t forget the chopped pumpkin seed garnish. This is the most beautiful bread in the world.

 One of my first jobs as a professional baker was as head baker for a health food holistic café and restaurant in Montreal called Terre Etoile. Color me green beans – but while all else was healthy and wholesome, the desserts, my unique dessert creations were sheer decadence. Chocolate Sour Cream Layer Cake, mammoth carrot cakes and sinful chocolate chunk cookies and my famous Lawsuit Muffins. Yet, no one complained! The bakery took off and all sorts of famous people, from celebrities to national league baseball players, dropped by for one delight or another (plus horoscope readings among other new age-oriented things).  My desserts were only outdone by the sandwiches that Terre Etoile made their reputation on. These sandwiches were massive towering affairs of sprouts and fillings packed on a throne of fluffy, moist, whole-wheaty bread. I say ‘whole-wheaty’ because it was more a matter of baker’s caramel that accounted for the dark color of the crumb than any presence or overload of whole-wheat.  There was however, enough whole wheat in it to make a great and flavorful bread on its own; the sandwiches were out of this world. I know, because in addition to creating the full bakery menu, I eventually created all the fillings to go with the sandwiches. This is the sort of bread that craves sprouts, grainy mustard, hothouse tomatoes, Swiss or slices of Havarti cheese and then some vegetarian filling or smoked turkey shavings. I love this bread for its fragrance, moistness, and gorgeous color of the crumb. It’s healthy enough for health cravers and simply great bread for the toast-and-sandwich crowd. Cut it in lofty slices, pile it high and serve forth. I use organic stone-ground whole-wheat in this bread along with a bit of unbleached white bread flour

 

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