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Bread - Buns - Bagels

View Our Alphabetical Recipe Index for Bread - Buns - Bagels
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The ultimate bread and butter bread - baked up in a springform pan for an exceptional shaped loaf. Perfect for sandwiches, mufeletta or with strawberry preserves. A stunning, puffy bread with a bakery store aroma. Fresh yeast is best but instant yeast is fine. Serve this with a big green salad, boiled corn on the cob, picked eggs, and Picnic Basket Chicken or a mix of cold cuts or vegetarian spreads. This is a perfect bread as a Muffaletta Bread foundation.

Clabber is an old fashioned word for buttermilk and buttermilk is the dairy liquid of choice in traditional soda bread. This recipe makes a majestic, lean, mean tasty soda bread that is great with cheese or sliced cold corned beef. I love it with tea in the evenings.

Rhubarb is the only crop I can seem to grow – or more properly phrased, the only crop I do not seem to kill. Most rhubarb breads are quick breads, but this one, oozes tart/sweet rhubarb in lightly sweet, yeasted dough. It is perfect fresh, or days later, makes super French toast or doubles as a coffee klatch treat. Makes two breads, one to freeze or one to give away.

This is pure picnic and party fare - zesty and chock full of good things. Good hot or cold and you can use frozen bread dough to make this or my Pain Ordinaire (recipe given). Thin cold slabs work well as appetizers with wine or sangria, warm big wedges make a salad a meal. Instructions are given to bake this bread in the oven or on the grill.
Nothing like freshly-baked flatbread

Try this on the BBQ or in the oven. It's rustic, easy and perfect as a go-with bread for so many meals.

Crusty outside, tender and airy inside. A rustic little bread that takes well to variations. You could make a meal of these and a tossed salad and a nice cauldron of Leek and Potato Soup. Make these in miniature loaf pans or bake as free form rolls. The malt powder with color and flavor but it's entirely optional. 

Quick bread time and what a nice version! Apples and pecans in a buttery little loaf that bakes up golden. A dusting of sugar before baking and some slivers of apple inset in the batter makes this Cape Cod vacation pretty. Make two of these and wrap one up as a gift in a new tea-towel in a basket of apples.

A must on the Middle Eastern table that is welcome on any menu. Store-bought pita is easily found but nothing beats warm, fresh pita which you can serve with Syrian Lemon Garlic Hummus.

Does anyone recall how spectacular fresh yeast is? Especially in a challah?
Fresh yeast is available from local bakers or by Fleishmanns (look in the dairy case). Whatever you do find some because fresh yeast makes the best challah possible;  the scent of fresh yeast challah replicates a real  bakery in your kitchen (even as it rises, never mind as it bakes!) You can also let this rise about 20%  and then freeze the dough/loaf. Let it rise in the fridge the night before baking and give it 1-2 hours on the counter before actually  baking it.

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