Bread - Buns - BagelsView Our Alphabetical Recipe Index for Bread - Buns - Bagels
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Bread machine dough - Oven baking
Crusty, not as airy as a baguette (starter required)
A bread for all seasons….or when you want Wonder-bread texture and loft but 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. I prefer it for turkey salad or awesome sandwiches.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!
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.
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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