Made with a mix of white and wheat bread flours, amaranth flour, orange zest, and honey, this bread has a unique slightly sweet flavor and wonderful aroma. Suitable to make by hand or in your bread machine. I adapted this recipe from one I found online, while looking for bread recipes that use amaranth flour. Very good with butter and honey. Amaranth flour is available from Bob’s Red Mill®. Stores that have a decent selection of natural foods or natural markets should stock it.
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
So, I have been on a search for the perfect pretzel recipe for a long time, as I LOVE pretzels. I found a recipe online, and did a complete overhaul to have the pretzel taste I love so much. The great thing about this recipe is that if you want pretzels in the traditional form or loaves, they both taste amazing.
DH loved the bread his grandmother always made. This is the closest we ever got to it. Use a bread machine for the dough and bake in the oven.
I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother’s house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it’s a bit off, it was still delicious.
This is a good recipe for low-salt white bread. Each loaf should make 16 slices, 105 calories per slice. I’ve found that in most recipes, you can decrease the sugar by 1/3 (i.e., 3 tablespoons would now be 2 tablespoons), the salt by 2/3 (1 tablespoon would be 1 teaspoon), and replace the shortening with vegetable oil. Each rising time will be 10-15 minutes shorter.
This recipe uses a white bread straight dough as the base. When making raisin bread, you may use brown sugar instead of white. Grated orange or lemon rind may be added.
This is our family’s favorite bread recipe; it was obtained from one of my fathers coworkers.
Healthy buckwheat and flavorful anise seed are combined to make a hearty yeast bread with a licorice flavor!
Beautiful, delicious, and easy; your friends will be impressed. I make this around the holidays, it makes awesome french toast, if there is any left over.
This recipe was created in the Unitas mountain range by a Student Conservation Association trail crew. The beauty of this bread is it’s versatility. If you don’t have enough or any of an ingredient you can usually go without or substitute for it. So go ahead, add milk, eggs, oats, fruits or nuts. You can also try different flours and sweeteners.
Also known as Pane di San Guiseppe. A white yeasted bread flavored with anise and golden raisins. This will be a treat for the entire family!
This is a lovely bread to add to a Mediterranean meze table. Use black or green olives and try it toasted, drizzled with a little olive oil and rubbed with roasted garlic.
This is a blender-style bread recipe that is easy to use, and the bread bakes beautifully.
Pre-slice and freeze these loaves. Then simply defrost, heat and rub butter over top for a ‘fresh out of the oven’ taste.
Secret to homemade bread that will stay soft for days! if you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these! My kids can’t rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it! Water roux works best refrigerated overnight; however, if you don’t want to wait, make sure it’s room temperature when you add it to the dough! The dough is quite moist to work with. It is easier to do the kneading in a mixer.
