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Bread - Buns - Bagels

View Our Alphabetical Recipe Index for Bread - Buns - Bagels
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Spelt is one of those highly nutritious ancient wheats. People with gluten sensitivity sometimes find it easier to digest but for anyone seeking added food value in their favourite bagel, this is a perfect recipe. These are crusty, chewy, moist and full of flavour, and heart-healthy affairs. There is just enough whole-wheat and spelt to be extra-healthy and enough unbleached white bread flour to ensure the bagels are not dry. A little ground flaxseed is on the inside and flaxseed and sesame seeds coat the outside. Easy to make, these bagels also freeze well and bread machines do a super job making the dough. I make dough batches, (having the bread machine mix a batch whilst I am simmering and baking the first batch of bagel dough). Health food stores sell malt powder or you can use some malt syrup (health food stores or beer-brewing stores should stock it). By the way, if you can find it, the newer White Spelt flour makes sublime bagels.

Dried strawberries, honey and ingenuity make this a new and beautiful sweet challah for the holidays. You can substitute raisins but honestly, what for? Pretty and unique and leftovers, as always make great French Toast or Challah Bread Pudding for Yom Kippur. You can add a touch of vanilla of you like and sprinkle the top with almonds instead of the sugar and sesame seeds called for. I found dried strawberries at Costco, American Spoon Foods and at a local Middle Eastern bulk food store. The strawberries dot the golden dough and each bite is absolutely wonderful, more so, dipped in honey on the side.

A mild yeasted banana bread that is quietly awesome. The bananas disappear into the dough and the starch in them tenderizes the loaf while the natural sugar in the fruit sweetens it just so. This bread stays soft and fresh for days – if it lasts that long. I saw a Pepperidge Farm bread ad that had these elements (banana and strawberry) and couldn’t resist making my own version.

What is a quintessential spring-summer dessert? Bread pudding with scarlet overtones of seasonal fruit!

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 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. Donít 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.

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