Banana Bread
This simple but perfect banana bread will make you happy. I promise! It is also a good way of using the ripe bananas. 3 or 4 ripe bananas, smashed 1/3 cup melted butter…
Honey Buttermilk Bread
I found this recipe in the Fresh Loaf site and it came out quite well. I like using buttermilk in my breads and muffins. It gives a soft texture. 3/4 cup warm (105-115°)…
Whole Wheat Sourdough Bread (2)
I had time to try one of the bread recipes from the new book I got recently! The book recipes give amounts as percentages, but here I gave the amounts per cup. This…
Mini Flute Bread
I love these mini breads in the morning (or afternoon) with my hot Turkish tea, cheese, and olive oil. Its texture is soft and chewy. I will definitely try it again. You can…
Ciabatta
This wonderful Italian bread is named after its “slipper” shape. It is a very wet dough, be careful when you are handling the dough. 3 1/4 cups poolish 3 cups unbleached bread flour…
Paskalya
My all time favorite recipe. It is delicious freshly baked but will keep very well for days wrapped in plastic or foil. Because it takes long time to make it, I always double…
Whole Wheat Sourdough Bread
The crust is very closed to being prefect! Inside of the bread is moist. Brown sugar gives a little bit molasses taste which I like. 1 1/2 cups proofed sourdough starter 1 1/2…
Apricot-Wheat Germ Muffins
Nutty toasted wheat germ and tangy dried apricots give these muffins a homey, satisfying flavor. Plumping dried fruit before adding it to the batter keeps the muffins moist. 3/4 cup dried apricots, chopped…
Poilane – Style Miche
First time I got intimated by a recipe! Maybe this bread is in the cover of the BBA book! At the end it came out great, not the photo but the bread. This…
Pizza
The best pizza is the one you make at home with your own dough, sauce, and your favorite topping… You can buy the dough from the store, but I like to do everything…
Sourdough Bread
So far this is my best sourdough bread! I still have to work on having big holes inside the bread. But the crust was perfect! 3/4 cup starter 2 cups all-purpose flour 1…
Pita Bread
Pita bread fresh from the oven, very tasty… When they cool, can be cut in half and used for pocket sandwiches. 1 1/2 cups unbleached bread flour 1/2 teaspoon salt 1/2 teaspoon instant…
Breadsticks
Breadsticks never go out of favor and may be peeking at an all-time popularity. Long, thin ones known as grissini; short, stubby ones kown as francesina; soft ones; or crips ones. Breadsticks can…
Bagel
There is no comparison between home-made fresh bagel and store bought ones. This is a great recipe for chewy water bagel lovers. It takes time and effort, like all the other good things,…
Pane Siciliano
The loaf has a beatiful blistered crust, not too crackly, and a crumb with large, irregular holes. The sweetness and nutty quality of the semolina, and the flavor of the sesame seed make…
Pain de Campagne
This is the perfect dough for creative shaping, and the one used throughout France for many types of breads sold under various names. The additional grain gives the bread more character, and contributes…
Farmstead Sourdough Bread
While most sour dough breads are free-form, this recipe is designed to be baked in two large loaf pans. 1 1/2 cups warm water 1 tablespoon active dry yeast 1 tablespoon sugar 1…
Pain a l’Ancienne
The unique delayed-fermentation method, which depends on ice-cold water, releases flavors trapped in flour in a way different from the more traditional twelve-stage method. 6 cups unbleached bread flour 2 1/4 teaspoons salt…
Robin’s Whole Wheat Bread
Cookbook author Naomi Duguid named these moist, tender loaves for her mother, Robin, whose baking during Duguid’s childhood inspired the recipe. 2 cups warm water 1 cup milk, warmed 1 tablespoon honey 1…
New York Deli Rye
The best rye breads are made with a mix of wild-yeast starter and commercial yeast. This is what makes them so flavorful. Rye sponge starter 1 cup barm 1 cup white rye flour…
Recent Comments