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
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
...that resemble a beaver's tail.A doughnut dough. Not too sweet, not too rich, stretched and briefly fried (forget a deep fryer - I use my wok and tongs). Add a bit of sugar and a touch of cinnamon. Fresh from the fryer or even room temperature, these are the next best thing to being at a country fair. You may have encountered the same sort of treat under different appellations (beavers often figure in the name). A bread machine does a great job with this recipe. Commercial places often use jam on these or a smear of apple pie filling.
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