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Bread - Buns - Bagels

View Our Alphabetical Recipe Index for Bread - Buns - Bagels
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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 dried or fresh cranberries (or raisins) if you like. the chopped pumpkin seed garnish is also optional (photo doesn't shot it). This is a beautiful, mildly sweet challah that's perfect for Succot or Thanksgiving or breaking the fast.

This recipe makes two beautiful loaves- one to enjoy and one to give as a gift. Pure maple sugar and brown sugar make this heavenly. If you love sweet yeasted baking that is a cross between Danish and an upscale cinnamon bread, this will delight you. Leftovers (rare) make incredible French toast.

Yum, and then some. A lofty, pretty yeasted bread with treats tucked into the center.For those who resist new things, don’t tell them it's pumpkin bread. Just say it is a special cinnamon bread. This is not a tea loaf or typical pumpkin quick bread - this is heavenly. This remains one of the most downloaded recipes on BB.

 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 – 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. Surprisingly, despite the disparity in the menu, no one complained. My desserts were only outdone by the sandwiches that Terre Etoile made their reputation on. Massive towering affairs of sprouts and fillings were 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. This recipe is in The Best of and is one of my all-time best breads.


A trio of three great little breads for Thanksgiving include Classic Parker House Buttery Rolls, Miniature Boston Bread Bread Rolls and gorgeous, golden Baby Corn Bread Loaves (with the option of making one larger hospitality cornbread). Three recipes, for a limited time, one great price, $1.99.

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.

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