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Bread - Buns - Bagels

View Our Alphabetical Recipe Index for Bread - Buns - Bagels
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A great breakfast munch or anytime snack. Nothing but nothing beats homemade cinnamon bagels. Use part wholewheat or use all white whole-wheat flour (try King Arthur) and toss in some cracked flax seeds while you're at it. These rock. A bread machine makes the dough one less hurdle so might as well make three batches (dough mixes while you are boiling or baking up another) to freeze. Stop buying the bagels at the drive-thru. They are mostly made with mixes (I even know where the mixes come from) which are fine but nothing beats homemade.

Doesn't get much better, or much easier than this. A classic that borders on being a coffeecake. Slice it nice and thick for toasting. Instant potato flakes make this bread extra moist. (Try this with any white bread recipe). You can use either a bread machine or traditional approach to this wonderful bread.
Just sweet enough and just buttery enough to deliver a lovely bouquet of taste and texture.

This is the quintessential, traditional challah: feathery, moist, light, golden - almost velvety but with that grew 'chew' factor that you want in any bread. A great starter recipe and the one I come back to over and over again.

 Most authentic Irish soda breads are whole wheat but combinations of half white and half whole wheat or white whole-wheat make for a fine standin’ loaf. As with anything else, a larger proportion of white flour will give an airier and higher loaf. All wholewheat will give you a more rustic, nutty loaf. Both eggs and caraway seeds are optional. I alternate on including the caraway seeds but often omit the eggs. You will use more of the buttermilk if you omit the eggs. I like this with a wedge of sharp cheddar or imported Cheshire or Lancastershire cheese - and a couple of pickled onions for a makeshift ploughman’s platter. I made miniatures of this recipe for my sister-in-law Sheila Moore's shower a few years ago. Each guest got their own brown-paper and cord, and green ribboned package of still-warm soda bread.....and the marriage that followed is going strong. Is it the special union or the soda bread? Baking is....magic.

These cornsticks are best-eaten-when hot and dripping with melted butter. You can also make these as small muffins or in a cast iron skillet from The Lodge, who makes the nifty cast iron cornstick pans. Did you know that anything made in cast iron dramatically increases your iron intake?

A dense, dark spicy bread.

Great for toasting, drizzled with butter, honey and cinnamon. These makes for rustic English muffin taste in a nice slicing loaf. The cranberries makes this divine and different. White Whole wheat flour is nutty and nutritious but not bitter tasting. It is available from King Arthur Flour. You may use two large coffee cans to bake round loaves. I used a large loaf pan (12 by 5 inches). Two 9 by 5 inch pans will work as well. Feel free to vary the flour mix and perhaps add raisins or cinnamon to taste.

Similar to a classic buttery brioche or a Sally Lunn. This slightly sweet loaf is wonderful fresh, or toasted with butter and honey. It's a perfect side bread. 

Folding butter into these cream-cheese rich biscuits makes them the winningest biscuits for Thanksgiving or any other time. Stonewall Kitchens is renown for their amazing layered biscuits for some time now. They are so good - I do hope you try them. But the baker in me loves the idea of  the concept of layering butter into a dough to make each extra flaky is a technique borrowed from croissant making. It works for croissants, why not biscuits? I think you will agree.

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