Bread - Buns - BagelsView Our Alphabetical Recipe Index for Bread - Buns - Bagels
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Crusty, not as airy as a baguette (starter required)
Homemade wins hands down
A bread for all seasons or whenever you want, whatever the occsaion. This is a Wonder-bread texture and loft but with great homemade taste and nutrition. A totally stand-up loaf – it keeps fresh for days, is perfect for grilled cheese or French toast or folding over a thick smudge of peanut butter and grape jam (not jelly) or homemade raspberry preserves. This bread is so simple and our own testers still give it raves – it is the bread they bake by default when they are not testing a new one!
The scent of this loaf makes you feel ten grandmothers are home or someone opened a bakery in your kitchen. It is adapted from my friend, and fellow baker and cookbook author, Beth Henspberger.
A lightly golden, country styled loaf, that is perfect as cinnamon toast in the morning or as a healthy sandwich bread.
An easy but sophisticated dough yields melt-in-your-mouth gems. The almond paste melts during hte baking and the result is a crisp, sweet croissant. The dough tastes like classic puff pastry but with far less effort.
Hold the lettuce – all you need is dough and not that green stuff either. This is a dynamite bread, slathered with a cheesy, Caesar style garlicy filling that bubbles up into a crust in a pull apart, crusty, white bread that is a meal maker. Add that other, real Caesar salad as a side for this great bread. Hail nothing!
I heard about a bakery that somehow combined cake mix and a yeast dough to make great cinnamon buns and was intrigued to try my own version. Wow! This recipe makes a light, almost feathery cinnamon bun. Chill overnight and bake off first thing in the morning for fresh buns by the time The Sunday New York Times arrives.
A round unleavened loaf
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