Bread - Buns - BagelsView 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 - classic cinnamon raisin bread! 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 standing 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.
Sometimes you just want a challah like your favorite Jewish bakery makes it: a little more dense, a little more yellow, a touch more sweet, with a darker crust and great toasting abilities. This is that bread – but made by you. I make this and slice the entire bread for the freezer, simply to be used as toasting or sandwich bread. It makes two smallish challot or one medium challah and a few rolls. This is a great bread dough to prepare in a bread machine on Dough cycle.
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!
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Cranberries or the traditional raisins make this a beautiful sweet challah for the holidays. Leftovers (if you have any) are perfect for a bread pudding. You can add a touch of vanilla of you like and sprinkle the top with almonds or sugar (or both) instead of the sesame seeds called for.