Recipezaar: > 1 day,Breads recipes

Cheddar-Onion Poppy Seed Loaf Bread

Wed, 01 Mar 2006 08:45:55 -0500

This can also be baked in two small loaf pans. -- posted by KITTENCAL

Bagels

Fri, 03 Mar 2006 11:22:58 -0500

Shamelessly lifted from Charlotte Baker and posted here so I won't lose it. -- posted by JoeB

Salt Rising Bread

Sat, 04 Mar 2006 20:15:58 -0500

From Bob's Red Mill web site -- posted by *sweetomato*

Bakery Style Sourdough Bread

Sat, 17 Jun 2006 20:32:54 -0400

This is amazing bread, is not difficult but does take some advance planning. The recipe and the step-by-step (and I do mean step-by-step) instructions come from Cook's Illustrated! The key is to use healthy refreshed starter. NOTE: If you are short on time, step #21 can be skipped, however the taste of bread will be effected slightly. Let me know if you need more information on how to refresh your starter. -- posted by Galley Wench

Dani's Apple Cinnamon Bread

Thu, 13 Jul 2006 15:30:05 -0400

I invented the first incarnation of this bread for father's day. My dad loves baked apples, so I mixed up the first experimental dough and baked it with some creme brulee mixture in the bottom. It came out so good I decided to perfect the bread. I don't know how well the rolls keep though. They keep disappearing within a couple days of baking them... The apple filling was based on a recipe for an apple cinnamon creme brulee I found online. The bread is all original ;) -- posted by kaze_no_sennyo

Kraft's Stove-Top Stuffing Mix Clone

Sun, 27 Aug 2006 15:42:06 -0400

I finally made this for thanksgiving this year (2006) and it was amazing! I am so happy to have this since stove top isn't sold here in Scotland. I used as much onion as I did celery, and used chicken broth instead of water. Even better than the original! This recipe clones the common 6-ounce box of Stove Top stuffing mix you find in any grocery store. This secret formula duplicates the chicken variety, the brand's most popular version. You know, it's nice to be able to make as much of this as you want prior to the holiday crunch and just keep it sealed up in the pantry until you're ready to use it. When it's time to cook, it's just a matter of adding some water and margarine, and in 10 easy minutes the stuff is all ready to go up a turkey's backside -- posted by Hobbyzu

Applesauce Rye Bread (Abm)

Wed, 13 Sep 2006 21:07:50 -0400

I love the dark rich flavor of this. Specialty bread right in my own kitchen without the work. -- posted by Fairy Godmother

No Milk Bread Machine Potato Bread

Tue, 24 Oct 2006 18:54:34 -0400

I remember making this recipe several times and it is very yummy. Adapted from a version found in an old issue of Quick Cooking. Makes a 1 1/2 pound size loaf. -- posted by HeatherFeather

White Christmas Fruitcake With Orange-Bourbon Glaze

Thu, 02 Nov 2006 16:26:50 -0500

Taken from Southern Living Magazine Nov/03 --- this makes two of the best fruitcakes you will ever have! --- I made this recipe more than a few times with rave reviews! --- plan ahead the fruitcakes must be baked wrapped tightly and stored for 2 days then brushed with glaze within the 2-day storing period after glazing you may freeze for up to 1 month, may I add that these are wonderful even without the bourbon glaze but better with it! --- you will *love* this fruitcake! -- posted by KITTENCAL

Roti Canai (Malaysian Style)

Sun, 12 Nov 2006 15:01:40 -0500

Malaysian fried bread, crispy on the outside, fluffy on the inside; usually served with teh tarik and dhal (curry). After visiting Malaysia in 2003, I have had a tough time finding anything close to those foods here in Nebraska. I also hate converting g/mg to tsp/TBS, so I'm posting this on 'Zaar mostly for my own benefit to try later. I got this off of the Seberang Flour Mill site (Malaysia) http://www.seberangflour.com.my All yields and prep time are guesses. -- posted by Jessica T

Favorite Amish Cinnamon Bread

Fri, 24 Nov 2006 22:10:10 -0500

I got this from my mom and as it was passed from person to person, I don't know where it originated. This is a "sourdough" recipe. It takes 10 days sitting out on the counter, but is absolutely wonderful. My family eats this bread for snacks, breakfast, gives as gifts, a must have for holidays. -- posted by cookin'mamma

Poppy Seed Dinner Rolls

Sat, 25 Nov 2006 19:49:28 -0500

From Bon Appetit. These are beautiful and very rich - the inside is almost like a croissant. Yummy! Prep time includes rising time and overnight refrigeration. -- posted by LA28

Sourdough Starter from Flakes

Sat, 03 Feb 2007 21:35:26 -0500

These are the instructions to make your own sourdough starter by using dried starter flakes. Sourdough starter can be used to make breads, cakes, english muffins and pancakes, just to name a few. The starter is like a pet and to keep it healthy and active there are a few simple rules: Never use metal bowls, containers or spoons. Containers and bowls should be large enough to allow for the expansion of the starter as it proofs. Use lukewarm bottled water--the starter does not like chlorinated water. Use or feed every 7 to 14 days. Keep the storage container clean, so wash and dry the container each time the starter is used. With this recipe you will have 2 cups of starter at the end of 3 or 4 days and ready to use in a recipe. If you are not planning to use immediately, dump out 1/2 of the starter at each feeding and reduce the amount of flour and water by 50%, this will save flour. When feeding starter, always add at least twice as much flour/water as you have starter, i.e. if you have 1/4 cup starter, add at least 1/2 cup flour and 1/2 cup water. If you have any questions please feel free to zmail me! -- posted by Galley Wench

Easy Wheat Sourdough Bread (Abm)

Mon, 12 Feb 2007 22:50:19 -0500

This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine. -- posted by Diana in KS

St. Brigids Oaten Bread from Ireland

Sat, 03 Mar 2007 16:16:16 -0500

These chewy bread-cakes have been fed to children in Ireland for years, in the belief that vigorous chewing would strengthen their young jaws. The children of today like them because they are fun to eat. And because they are low in fat and high in fiber, they are definitely healthful. The loaf is cut in quarters, or "farls" before it is baked. This was sent to me from a friend in Belfast. I doubt that you can get much more Irish than that! *New NOTE -2/27/08* The recipe now has new instructions from Ireland and they make the world of difference! I have added my pix of the bread made using the new method. -- posted by Annacia

Russian Cheese Piroshki

Wed, 14 Mar 2007 22:17:45 -0400

A sweetness that will melt in your mouth and spoil your taste buds. This is a traditional Russian cheese making process that takes THREE days. Use frozen rolls for dough, they taste better and save you time and frustration. -- posted by Dasha

Lemon Bread

Wed, 11 Apr 2007 23:13:23 -0400

I've had this recipe for about 30 years. I haven't made it in a while, but it's good. -- posted by Luvin' Texas

Out of This World Dinner Rolls

Mon, 16 Apr 2007 16:33:23 -0400

Light, fluffy rolls bursting with yummy goodness. Try them (they're Grandma's) -- posted by tornadoes three

Whole Wheat Bread for the Bread Machine (No-Fat)

Fri, 27 Apr 2007 23:56:05 -0400

got it off a website, interested in fat-free bread. -- posted by sccs_89

Beth's 100% Whole Wheat Sourdough Bread

Sat, 28 Apr 2007 16:35:35 -0400

How exciting!! Finally a whole wheat sourdough that doesn't get used as a doorstop! Check back often, because I will be tweaking it regularly. This is just a rough draft!! I'll let you know my time line and you can adjust it to fit your schedule. Times may need to be adjusted when using a weaker starter or when the temps are different in your home. I did mine on a really warm day. This will make 2 med. sized loaves. The recipe editor keeps changing it to bread enhancer. It is actually dough enhancer and 1-2 crushed vitamin c tablets will work instead if needed. -- posted by cook a ramma momma

Poppy Seed Roll

Thu, 10 May 2007 21:59:43 -0400

Ukrainian Poppy Seed Roll. Its Ukrainian name is Makivnyk. -- posted by Evelyn L Jepson

Gorgonzola Garlic Bread

Mon, 14 May 2007 16:45:36 -0400

The most decadent take on garlic bread I've ever come across. Appeared in Gourmet, December 1998 A recipe from Callahan's Cafe Zelda, Newport RI -- posted by Clean Plate Club

Amish Soft Honey Whole Wheat Bread

Mon, 21 May 2007 23:12:36 -0400

I've been looking for a soft all whole wheat bread, and I finally found it! This is in an Amish cookbook that I have, and I am writing it as it is written. I mix it with my KitchenAid. :) This is our sandwich bread that we have all the time on hand and the recipe can easily be cut into 1/3 to make just one loaf. :) 10/8/07 Corrections made to make bigger loaves. I usually use recipe #185778 to have a great rise. -- posted by SweetsLady

Antipasto Roll

Mon, 28 May 2007 22:16:20 -0400

Yummy and Easy recipe for a quick Sunday Lunch. Can be made with leftovers from the week that you have left in the fridge! On a Sunday arvo when your sitting on the couch watching a movie, its the perfect snack to whip up and chuck in the oven! -- posted by Polly_Waffle_Kid

Amish Cinnamon Bread (Friendship Bread)

Sat, 09 Jun 2007 12:59:36 -0400

Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters. -- posted by Chef Spice

Raspberry Liqueur

Thu, 21 Jun 2007 11:47:05 -0400

This has a deep raspberry color and deliciously strong flavor. -- posted by *Alia*

Blueberry Liqueur

Thu, 21 Jun 2007 11:47:48 -0400

This is an absolutely beautiful shade of purple and has a nice light blueberry taste. Great in iced tea. -- posted by *Alia*

Almond Breakfast Round

Tue, 03 Jul 2007 23:06:57 -0400

A delicious breakfast treat with no eggs or dairy! -- posted by T_Wise

Frozen Hot Chocolate

Fri, 06 Jul 2007 22:52:48 -0400

I really wanted frozen hot chocolate but we did not have any mix so I came up with this. This does take awhile to freeze, but it is so worth it! This was good to me, but feel free to play with this, after all I just made it up! -- posted by shoeless cinderella

Sweet P's Artichoke Bread

Sat, 07 Jul 2007 00:28:22 -0400

We love to have this for special occasions, and is great as a side for showers or parties. It is a family favorite. Just be sure to make an extra loaf, it's very popular with the guys in my family -- posted by shortnsassy51

Italian Vienna Bread 2007

Tue, 10 Jul 2007 22:12:45 -0400

I call this Vienna Bread because it is exactly like the one we buy in the local bakery, only this has more flavour. It has a chewy crust, fluffy light but chewy centre, yet when toasted it is crisp as crisp as can be. This looks long but read it over and you will see that it is similar to everything that you do now when making a bread, so it is easy. What makes it even easier is that the kneading is done with your Kitchen Aid mixer and dough hook, but can be done by hand also. This recipe has a biga that is started the day before and left overnight 12 to 20 hours. -- posted by andypandy

Country Bread

Mon, 13 Aug 2007 16:50:35 -0400

This bread gets its flavor and character from a yeasted sponge, made from white, rye and whole wheat flours. The working time is short and the waiting time is long - but worth it! -- posted by Chef Glaucia

Cardamom Rolls

Wed, 22 Aug 2007 15:51:34 -0400

These are delicious. Light and fluffy with a hint of cardamom. -- posted by *Alia*

Chef Joey's Herb & Onion Bread (Bread Machine)

Tue, 11 Sep 2007 21:16:42 -0400

I wasn't all that pleased with the results of this therefore it will need a bit more tweaking I think. Using Spelt flour means that the weight of the finished product will be a bit heavier then usual. I think perhaps adding a little more yeast and maybe some vital gluten flour would help here. -- posted by Chef Joey Z.

Pilgrims' Multigrain Bread

Fri, 12 Oct 2007 19:00:25 -0400

From America's Best Bread Machine Baking Recipes - adjusted slightly -- posted by Shirlsaw

Old Milwaukee Rye

Tue, 16 Oct 2007 21:47:21 -0400

I think Bernard Clayton would love to have this recipe tried more. I made 2 round loaves out of this, but I'm sure you could shape it to suit your needs. Also, this is a three day 'sour' or 'sponge', but the only maintenance is a daily stir. I used a food processor, and learned that it wasn't recommended for a reason (!), so I'll just post the 'by hand' way. -- posted by OH, let me try that!

Pocketbook Rolls

Thu, 22 Nov 2007 17:54:08 -0500

Another one of mom's famous recipes - I believe this one comes from my grandmother - and a staple at our house for Thanksgiving and Christmas. Really good rolls. -- posted by larchie

Herman Starter -- for Amish Friendship Bread

Sat, 01 Dec 2007 14:49:57 -0500

The starters I found here aren't the same as mine, and I keep losing it, so I'm putting it here for easy reference -- posted by Nonnie4Two

Overnight Apple Coffee Cake

Sun, 13 Jan 2008 01:01:06 -0500

This coffeecake is best when served warm. Try drizzling it with a thin powdered sugar frosting before serving. Recipe found in a local newspaper. -- posted by Chef Glaucia

Yeasted Bakery-Style Sweet Buns

Thu, 17 Jan 2008 01:19:12 -0500

I don't remember where I found this recipe (somewhere on a food blog), but it's delicious! -- posted by swirlycinnacakes

Amish Friendship Bread

Mon, 21 Jan 2008 21:22:39 -0500

You need a cup of live yeast starter for this. There are good sourdough starter recipes on Zaar. Important Note: Don't use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers. For more variations to the original bread recipe, see www.armchair.com/recipe/amish/amshvar2.html or www.armchair.com/recipe/amish/amishvar.html -- posted by WI Cheesehead

Panera Sourdough Bread

Mon, 28 Jan 2008 20:08:55 -0500

This is the recipe from Panera Bread. -- posted by Celeste :)

Panera Three Cheese Bread

Mon, 28 Jan 2008 20:10:23 -0500

This is a Panera Bread recipe. -- posted by Celeste :)

Easy No Knead Dutch Oven Crusty Bread

Tue, 29 Jan 2008 14:41:01 -0500

This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that Ive never gotten with home bread baking before, the results are wonderful -believe it or not! -- posted by Antifreesz

Zucchini and Cheese Damper

Thu, 31 Jan 2008 01:46:14 -0500

It's that time of year again when zucchinis are growing rampantly in the garden. Here is a great simple bread to make to use up some of the excess. Feel free to add a bit of garlic or chives too if you like/ -- posted by **Mandy**

Pan Dulce - Mexican Sweet Bread

Mon, 11 Feb 2008 19:41:05 -0500

You cannot have one of these unless you have a cup of coffee or hot chocolate and a good friend sitting at your kitchen table with you talking about the lastest "chisme". I remember going to the local panaderia with my Nana and picking up some pan dulce if she knew she had company coming. I would sit at her plastic covered table cloth and not have to worry about any drips as I dipped my bread into the cafe con leche and listened as the conversations flowed around me. I wish I had had this recipe back then and I would have made it for her. This recipe is different from others in that you can make it the night before and then stick it in the oven in the morning and serve it to those you love! -- posted by cookiedog

Mom's Cinnamon Rolls

Tue, 19 Feb 2008 03:00:42 -0500

I grew up eating these. My mom is a great cook and most of the time had something tasty going on in the kitchen. DH and kids look forward to the times when I make these. I make them the night before and let them rise in the fridge overnight. The trick is getting up before everyone else to get them in the oven... This recipe can easily be halved. Still use the 1 egg if doing so. -- posted by Chef on the coast

Salt-Rising Bread

Sat, 23 Feb 2008 22:45:20 -0500

Received from Ruth Reichl's Gourmet Weekly. This was part of her Diary of a Foodie show: Diary of a Foodie: Season One: Noble Rot If you are in the mood for a trip back in timeto the days before supermarket yeast made breadmaking easyrather than in the market for something tried-and-true to plan a party around, this curiosity is for you. The recipe is a bit of a science experiment, and it's hit or miss in three ways. First, the starter has a strong smell that may be a turnoff. Second, the bread did not rise for us every time, and we don't know why. (It may be that wild yeasts are not abundant enough in modern kitchens; also, if you don't have an oven with a pilot light, it's hard to maintain the proper temperature for the rising.) Finally, the end result drew mixed reviews in our test kitchens. We liked this bread best when it was toasted. This one takes awhile. -- posted by Elmotoo

Keth's Sourdough Starter Recipe

Mon, 25 Feb 2008 02:21:08 -0500

Recipe is from Nick Malgieri, How to Bake, HarperCollins, 1995 This is the sourdough recipe I use the most with best results. -- posted by keth

Culture Biscuits

Tue, 11 Mar 2008 23:34:27 -0400

Another pioneer recipe which works well. Remember to feed the 'culture' -- posted by Northern_Reflectionz

Crock Pot Sprouted Grain Bread

Thu, 13 Mar 2008 01:40:51 -0400

I haven't made this yet but I'm working on sprouting my wheat berries in preparation. I can't wait to try it! -- posted by Chef Romie

The Lost Art of Lefse Making (Step-By-Step)

Tue, 22 Apr 2008 01:01:24 -0400

This is a very traditional (and labor intensive) Lefse recipe from my town's "Lefse Lady" who made her famous Lefse in our small Norwegian town in ND. It is by Mrs. Marcus Schmidt from our town's Centennial cookbook. This is the lefse everyone in town would covet around Holiday season. I have dragged out my lefse skillet and tried it a couple times before, but never got it quite as good as hers (and it is quite a production!). I am sure it takes decades of learning to perfect. I have rewritten and reorganized it to be easier to follow with her special tips. This makes about 25-30 Lefse rounds. -- posted by Izzblizz

Sourdough Bread

Sun, 15 Jun 2008 21:37:31 -0400

Old-school recipe for sourdough from TOH - posted for safe-keeping. -- posted by BeansnRice

Lefse

Tue, 17 Jun 2008 01:50:29 -0400

Lefse is a traditional soft Norwegian flatbread made out of potatoes and cooked on a griddle. I like it with butter and cinnamon-sugar, or use it to roll up lutefisk and mashed potatoes in. My grandfather emigrated here from Norway when he was small, and I am enamored with all things Norwegian! -- posted by Viking Knitter

Chocolate Babka

Thu, 03 Jul 2008 20:02:04 -0400

I love collecting recipe books (all kinds I have no faves). I'm also very, very fond of breakfast for dinner, especially in the summer during work days. But my fave is this Babka, it's from a book I've had for ages. It's great sliced in the morning with a bit of jam and coffee. THIS TAKES ABOUT 2 DAYS TO COMPLETE. BUT.... better than any bakery I've been to buy it! Please read full instructions before starting!.. Very worth it! Enjoy. -- posted by Serb Girl

Herb Pizza

Thu, 17 Jul 2008 01:13:39 -0400

This is a soft pizza dough with a blend of herbs and olive oil topping. The dough is refrigerated to prolong the rising processes and develop the flavors of the flour. -- posted by Chef #893916

Heather's High Altitude Sourdough Bread

Tue, 22 Jul 2008 03:42:49 -0400

A conglomerate of recipes, this is just what worked for me after experimenting at 6,500ft. To make real sourdough bread, experts say you should never use yeast. But up at 6,500 ft I found I needed a little kick to get my bread to rise. Experiment at your altitude and location! -- posted by H-grrl

No Knead Bread

Tue, 19 Aug 2008 15:15:40 -0400

This takes a little time it to let the dough rise but well worth it. But makes a wonderful hardy bread to serve with a hot bowl of soup on a cold day. -- posted by kmergirl

Anadama Bread

Thu, 04 Sep 2008 22:04:05 -0400

From a unique whole grain breads book - haven't seen anything like this process before, but so far all the breads I've tried have been amazing! Soaking the flour ahead of time supposedly makes the nutrients more available for digestion and the biga is essentially a one-loaf sour dough starter. -- posted by Burgundy Damsel

Teff and Barley Injera (Ethiopian Flat-Thin Bread)

Thu, 11 Sep 2008 15:45:35 -0400

Injera is usually a product of teff grain. It is also prepared mixing with other grains such as barley, wheat, sorghum and rice. -- posted by yewoinfamilycooking

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Fri, 26 Sep 2008 18:46:30 -0400

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves. -- posted by French Tart

Old-Fashioned Buttermilk Bread

Mon, 01 Dec 2008 01:11:26 -0500

This is another recipe I found in my Betty Crocker Bread book for the ABM. It is light and so good.I prefer letting the machine do the work but bake my bread in the oven. -- posted by Sage

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Mon, 01 Dec 2008 17:41:50 -0500

Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called Artisan Bread in Five Minutes a Day; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake. -- posted by French Tart

Wild Rice Bread

Wed, 03 Dec 2008 23:38:04 -0500

A recipe that was printed in the local newspaper back many years . I received this recipe from my SIL and later found it in a Christmas booklet. It is extremley moist,healthy and so very tasty.Serve it with butter,a slice of cheese or a sandwich. Certainly a favorite at our house. -- posted by Dotty2

Gluten-Free Almond Honey Bread

Fri, 12 Dec 2008 19:07:08 -0500

I got this from GlutenFreeMommy.com and did it in my new bread machine. It is yummy! -- posted by Chef #1028685

Christmas Cranberry Cake

Tue, 23 Dec 2008 16:20:05 -0500

This is another great recipe from our local newspaper, A few recipe that we had been given for the Christmas season - This one is very moist and good!! -- posted by Chef mariajane

Artisan Style Bagels

Tue, 06 Jan 2009 01:58:17 -0500

This is a recipe that requires times and patience and is a two day process. Also, please note that this recipe produces a soft interior and a crispy exterior, not the dense and chewy style associated with New York bagels. If you love bread and bread making, then this recipe is for you! Enjoy! p.s. I consulted several recipes books for this preparation, but mainly relied on "The Bread Maker's Apprentice" by Peter Reinhert. -- posted by Mama Cee Jay

No-Knead Bread

Wed, 07 Jan 2009 20:06:52 -0500

I found this one from a favorite food blog of mine, http://wednesdaychef.typepad.com/. Originally, this came from Mark Bittman's NY Times blog. -- posted by Dria at Recipezaar

Pecan Pumpkin Bran Muffins

Sun, 11 Jan 2009 13:04:20 -0500

A healthy muffin for a quick breakfast, from Cooking Light. -- posted by Kristiina

Wheat Sandwich Bread

Sun, 11 Jan 2009 22:06:52 -0500

This is just a basic recipe for wheat sandwich bread. I use a standing mixer -- no bread machine. -- posted by Nick858

The Dude's Pizza

Fri, 16 Jan 2009 01:17:54 -0500

From pizza dough to plate this recipe includes techniques to making a great crispy yet chewy pizza. -- posted by Thebowlerchef

Original No Knead Bread

Thu, 29 Jan 2009 14:06:18 -0500

A friend gave me this recipe and when I didn't find it here I decided I HAD to post it. I believe it was featured in the NY Times at one point. This bread is so easy to bake and tastes great! This was the first loaf of bread I've ever made and it was perfect! -- posted by TheHeavenlyHeatherly

Raw Unbaked Honey Raisin Flax Crackers

Sat, 07 Feb 2009 13:05:00 -0500

Delicious and crispy, these crackers may entice you to eat too many. But remember, these are flax crackers and will give you that get up and go feeling if enough are eaten. They are great with Renee's raw cream cheese (in Living Cuisine, Renee Loux Underloffler, ISBN=1-58333-171-9). -- posted by Chef #1160929

Carrot Spice Morning Glory Muffins

Tue, 17 Feb 2009 11:11:17 -0500

These are wonderfully satisfying breakfast muffins. They are moist, warmly spiced, and only just sweet enough. They are full of good nutrition too! For an extra health boost, you can add 1/4 cup of ground flax seeds; it doesn't affect the texture. They are great warm, and maybe even better after having cooled. This recipe is from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours". Enjoy! -- posted by blucoat

Parmesan Garlic Quick Bread

Wed, 25 Feb 2009 16:16:01 -0500

A yummy bread you can make in your crockpot when your oven is busy with other things. -- posted by budgiesntiels

Yeasted Pain D'epices

Fri, 17 Apr 2009 16:38:19 -0400

Adapted from _Kneadlessly Simple_ by Nancy Baggett. -- posted by DrGaellon

Herbed Olive Bread, Cyprus-Style

Fri, 17 Apr 2009 16:45:26 -0400

Unlike the typical olive bread with rosemary, this Cypriot version uses cilantro, mint and chives. Adapted from _Kneadlessly Simple_ by Nancy Baggett. -- posted by DrGaellon

French Walnut Bread

Fri, 17 Apr 2009 16:46:03 -0400

Adapted from _Kneadlessly Simple_ by Nancy Baggett. -- posted by DrGaellon

Four Grain Honey Bread

Fri, 17 Apr 2009 17:21:44 -0400

Adapted from _Kneadlessly Simple_ by Nancy Baggett. -- posted by DrGaellon

Pan Di Spezie (Small Spiced Cakes or 1 Loaf)

Thu, 14 May 2009 15:58:47 -0400

You can use mini muffin pans, madeline pans etc. -- posted by Wild Thyme Flour

Shen's First Wheat Bread

Fri, 29 May 2009 22:57:56 -0400

My first wheat bread, dough made in the bread maker. -- posted by Chef #1281913

Lemon Glazed Lemon Brioche

Sun, 31 May 2009 20:13:42 -0400

Bon Appetit, April 2005. This yeast bread has a subtle lemon flavor. Serve with jam and a cup of hot tea. You could substitute lemon marmalade for the apricot preserves for a stronger lemon flavor. -- posted by swissms

Sourdough (Wild Yeast) Bread

Wed, 10 Jun 2009 02:26:26 -0400

This is definitely a labor of love, but the end result is the most amazing bread! Because of the complex three build process, this recipe probably is not the best choice for the first time bread baker. Besides basic sourdough bread, there are so many possibilities. Just to give you some ideas, check out the Optional Additions; let your imagination be your guide; walnuts and blue cheese together is amazing! It takes a little time and attention, but your efforts will definitely be rewarded. Please read the instructions thoroughly before starting. Note that the special equipment needed is a baking stone, steam pan (see *note at bottom) and spray bottle. This recipe is from Peter Reinhart's book The Bread Baker's Apprentice. If you want to raise your level of bread baking, this is the book you need! PIctured to the left is a loaf where walnuts and blue cheese were added. -- posted by Galley Wench

Rye Sourdough Starter and Bread

Sun, 26 Jul 2009 19:33:03 -0400

Before going gluten free, I used to make this rye bread as a staple. After some failures I succeeded in making the perfect starter which lasted a very long time and got better every time I used it. The secret of sourdough is that it makes the bread more storable. Bread made with sourdough will not become stale for quite a long time, and due to different fermentation many micronutrients can be better resorbed than from yeast bread. The quality of a sourdough depends on the quality of the grain and the mixture of yeasts and bacteria present in the flour. If the rye flour you use is neither chemically treated so that the natural cultures are killed nor contaminated with wrong bacteria, yeasts or mold, you will have a starter which keeps forever when properly kept and fed. The texture of the starter should be creamy, and the smell slightly sour, but not stinging the nose like vinegar. If it smells like vinegar, it contains too much acetic acid which is not desireable. The ration lactic acid - acetic acid should be about 80 to 20. That makes a delicate sour smell. If it smells rotten or looks reddish, it is rotten and you have to discard it. -- posted by Mia in Germany

Multigrain Sunflower Sourdough Bread

Tue, 04 Aug 2009 02:40:44 -0400

Inspired by recipe #378013, which I really loved, but wanted to make as sourdough. I loved the result, so I'm posting it here hoping someone else loves it as much as me! I used 2 cups of 7 grain multigrain bread flour that I found at the St. Lawrence Market in Toronto, and 2 1/2 cups of Robin Hood Best for Bread Multigrain flour (which is really white, whole wheat, cracked wheat, and ground flax.) I used 1847 Oregon Trail Sourdough which I had just gotten two days prior, but any sourdough would do! The flour can be a combination of multigrain and whole wheat or white flour, to your taste preference. If you're so inspired, top this loaf with 7 grain cereal, oats, bran. Spray the loaf with Pam or water and then sprinkle with the topping before baking. -- posted by Katzen

Gluten Free Oatmeal Bread

Thu, 13 Aug 2009 10:34:34 -0400

This is a very simple yeast bread recipe from Allergy Cooking With Ease, with no other flours than oat flour (grind oats in your blender). It turned out a little like a sponge bread in texture, but had a nice flavor and did not crumble when slicing. Has a bit of a sweet flavor (I used honey). I have tried a few gluten free breads, and this one turned out great on the first try. Didn't rise as much as I liked, but I'm wondering if that's because I used regular yeast, not quick-rise. -- posted by WI Cheesehead

Soaked Multigrain Sourdough Bread

Tue, 25 Aug 2009 02:07:22 -0400

Yet another different multigrain sourdough recipe that I've come up with! In this recipe, you soak the grains and seeds overnight in the proofed starter, then retard the dough for 8 hours to improve the sourdough flavour. It is dense, grainy, and delicious! Recipe #384672 is a mixture that is my mock up of the product by the same name on King Arthur's website. If you don't want to make the entire recipe, you may add 2 tbsp each of rye flakes, wheat flakes, whole oat groats, millet, seven-grain cereal, flax seeds, and sunflower seeds, plus 1 tbsp each of poppy and sesame seeds. -- posted by Katzen

Pumpkin Bread - Raw and Living Foods

Fri, 28 Aug 2009 09:38:22 -0400

Found posted here: http://www.welikeitraw.com/rawfood/2007/09/raw-pumpkin-bre.html -- posted by ThatSouthernBelle

Bagels

Wed, 02 Sep 2009 10:47:57 -0400

By Peter Reinhart -- posted by Chef #1282770

Yet Another Sourdough Starter (No Yeast)

Wed, 02 Sep 2009 17:40:58 -0400

Adopted ths easy starter from Ehow. -- posted by sydney200025

Chocolate Coffee Cake

Mon, 14 Sep 2009 17:45:30 -0400

From Robin (who got it from the Passionate Homemaking website) -- posted by Donna Matthews

Overnight French Toast With Peach Topping

Mon, 21 Sep 2009 17:30:25 -0400

Had this at a friend's and decided to scale down the sugar factor. Great for those overnight guests. We also like it with raspberry topping, using fresh or frozen raspberries and brandy. -- posted by TLu

Pecan and Red Onion Bread (Abm)

Tue, 29 Sep 2009 17:03:54 -0400

This is deeelish! It's getting cooler where I live and I love to use my Bread Machine! I love the flavor of this bread, and the way it makes my house smell so good! Source: Brigette Sealy Note: For the sake of the computer, the time required for baking the bread will depend on the time your ABM states. The time here will only be estimated. -- posted by FLUFFSTER

English Muffins

Wed, 30 Sep 2009 01:11:12 -0400

English muffins -- posted by Chef #1282770

Corn Rye Bread

Mon, 05 Oct 2009 14:24:29 -0400

This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator. -- posted by DrGaellon

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat

Mutligrain Straun

Wed, 11 Nov 2009 10:26:28 -0500

Found this recipe on a website describing Peter Reinhart's latest book "Whole Grain Bread". It looked absolutely amazing so I thought you may want to try it too! Note: we slice our bread quite thin so you may get less than 22 slices out of yours. -- posted by American lost in Belgium

Hobo Bread

Sun, 15 Nov 2009 21:35:55 -0500

FRom my Nanny's collection. She made this in coffee cans. It was one of my favorite things she made. -- posted by staceymoreman

German Sour Cream Twists

Sat, 28 Nov 2009 15:04:48 -0500

Go heavy on the cinnamon -- posted by Cameron's

Nut and Poppy Seed Rolls (May, 1972)

Mon, 25 Jan 2010 10:43:45 -0500

For years during the 40 days preceding Easter mom would bake these with love, freeze, and present them as gifts to family/friends at Easter. -- posted by Suzanna Marie