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Gilding the lily – sure, but why not? A little sweet milk for flavor, some sour cream for additional dairy fat (it’s not a dirty word, shame on you) and some buttermilk for the extra acid and rise it affords. Stone ground cornmeal is best – the rest is like yellow sawdust. Make this in a graniteware pie pan to authenticate Americana corn bread baking or use a 10 inch cast iron skillet (The Lodge, America's best know cast iron cookware makers offer the best cast iron skillets(a square one is another good choice for cornbread). Nowadays The Lodge cast iron classics come pre-seasoned – for the prettiest cornbread ever, check out www.Lodgemfg.com)
Perfect for any holiday or informal occasion.
These are the basics on sourdough baking, with a reference to San Francisco Sourdough Bread recipe and Classic Sourdough Starter.
Fried hotdogs? So good you’ll not want to share the technique. Score one of those super-sized kosher dogs. Deep fry (if you are baking French Fries – pop a couple of these in the oil). The dogs flare up and bulk in size – offering a crisp exterior and hot, juicy interior. Ballpark mustard, a fresh poppy seed roll and you’ve got game. A super 4th of July snack.
These are addictive. Make a lot and stack them in a flower vase or basket for serving. Excellent plain or with your favorite dip(s).
What tastes like croissants, is as easy as pie, and bakes up as fast as Pillsbury crescent rolls? Triple Butter Buns. I won’t kid you – these are rich but fabulous.
I tested them with milk, water, and cream and the cream (with water) version are so unbelievably better it is worth each calorie. Note the technique in this recipe which calls for both salted and unsalted butter. If I tell you they will beg for this recipe versus chocolate chip cookies, cheesecake and brownies, it would not be a fib. Trust me. These are incredible.
So simple, so unique, so obvious and so good! Chunks of white and dark chocolate in a tender, golden challah, made so by using all-purpose instead of bread flour. Add some cocoa for a chocolate (dough) challah or leave it out. If you have Nielsen Massey's new chocolate extract on hand, this challah becomes more than manna.
Bits of dried mango, sliced dried figs, diced dried apricots, sour cherries and dried cranberries in a sweet little loaf. Dreams of sugarplums indeed. Fresh or toasted, this is just super. Makes two small rounds – keep one; wrap the other as a gift. Serve with orange cream cheese spread or sweet butter.
Multi-grain cereal does the trick here.
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The comfort of good carbs in a bread that is still lofty with a soft grain and inviting wholesome fragrance. You can also replace some of the whole-wheat flour with multi-grain flours (usually it is rye, barley, whole-wheat, and corn). The soaked grain gives this bread its inviting color, bouquet, and moistness of crumb. You can, make it 12-grain if you add tablespoons of this grain and that to get the requisite 12 grains. There is also Bread of the Apostles, an ancient and rustic bread recipe, but this one is named for its ……seediness. Baker’s Caramel is a liquid that is burnt sugar. You can use Kitchen Bouquet if you like or order it from www.Goldaskitchen.com. It is the dark hue of many a ‘wheaty’ looking or pumpernickel bread. It is also used in browning gravy (so whatever you don’t use, save for Thanksgiving). If you are new (and resistant) to whole-wheat, wholesome breads, remember, you can always smear it with Nutella.