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Bread - Buns - Bagels

View Our Alphabetical Recipe Index for Bread - Buns - Bagels
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My personal favorite recipe. This recipe makes for impressive, crusty, corn meal-coated English muffins. Moist and full of holes, rough textured and hearty. A combination of unbleached white bread flour together with some white wholewheat (or regular whole wheat). A smack of butter and honey rounds out the simple flavor. Don't be spooked by the starter. It's child's play – you can make it an hour ahead or the night before and refrigerate it. Why bother settling for ordinary (insipid) store-bought, English Muffins when recipes like these are around? A large cast iron pan is great for baking. The rough hewn look of these are fetching.


These look like muffins and are devoured whenever you would want to devour a muffin but they are actually mini brioche. A few nice bites and they are gone and it's no wonder since they are light, moist, buttery and utterly delectable. Boulangerie Guillaume in Montreal makes a version of these – little sweet buns, studded with massive chunks of Belgium white chocolate. No special bakeware or expertise needed. These are wonderful fresh or toasted and (to be honest) these are even good stale.

Sundried tomatoes and white cheddar dress this up.

This is fabulous challah, perfect for Friday Night, or Rosh Hashanah or anytime you want a great whole-wheat bread that is moist, and slightly sweet. I use stone-ground whole-wheat flour or white wholewheat flour (that I get from King Arthur Flour). White whole-wheat flour is sweeter but just as nutritious. If you want to up the whole-wheat flour, go ahead and make it all whole-wheat (no white flour).  Just make sure you let the dough rest more, to allow the bran and germ in the whole-wheat flour to absorb the moisture in the dough.

Sweet, wholesome, flavorful. Invite Pooh Bear for tea or your own best friend.

Marry these up with Turkey Garden Burgers or your own favorite BBQ burger.  A bread machine makes short work of this dough. Malt powder or syrup (check King Arthur Flour or a beer brewing shop or health food stores) adds a bit of special flavor (and helps with browning) in hot dog and hamburger buns. But if you don't have it -just leave it out.

Nutty, wheaty, delicious.
These are soft but the whole wheat flour makes them nicely nutritious and gently nutty in flavor.
Rye and white flours with a starter. Rustic and simple.
Am I red-faced? I bake bread from scratch regularly. Yet, one of my three sons prefers store-bought bread. Homemade is still better and I'm determined to convince him of that.
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