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Deep Dark Old Recipe Bran Muffins
Ever wanted to make the really dark bran muffins that have more bran than flour in them? This recipe has been in the family for years and has the date 1910 on the original paper the recipe was written on!! You will NOT be disappointed. Instead of raisins, try using dates, prunes, figs, blueberries, or nuts.
Oatmeal Whole Wheat Quick Bread
There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!
Low-Fat Blueberry Bran Muffins
These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.
Roti Bread from India
Roti bread is an unleavened griddle bread from India that is similar to pita bread. Ideally, I use a traditional Indian roti griddle called a tava.
Honey Wheat Bread II
Everybody loves this never fail recipe! It is lovely served with any meal.
Pumpernickel Bread II
This may not be New York Pumpernickel, but it is the one we use at home.
Real NY Jewish Rye Bread
This rye bread is so delicious you'll want to make extra to share with your family, friends, and neighbors! Having lived in Northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it!
Japanese Milk Bread
This recipe for Japanese milk bread uses a Japanese bread-making technique called a water roux. Introduced by a Japanese chef, the roux is one part flour to five parts water, heated up to 150 degrees F (65 degrees C) to encourage the gelatinization of the starch. The finished bread is soft and springy in texture and stays fresh for a long time.
Chef John's Rustic Italian Cornbread
I created this Italian cornbread recipe after speaking with my mother, Pauline. She told me about a bread she used to eat at her grandmother's house. She said it was one of her favorites — a basic Italian bread with some cornmeal in it. 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.
Turtle Bread
A yeasted bread that's shaped like a turtle. Kids love it!
Braided Italian Herb Bread
This beautifully braided Italian herb bread recipe includes a delicious blend of basil, oregano, rosemary, and garlic powder that is sure to please!
Grandma's English Muffin Bread
Make the dough for English muffins in the bread machine, then bake the loaves in the oven, and toast slices just before eating for the best taste. My grandma used to bake her loaves in large greased cans coated with cornmeal, which added to the English muffin appearance. Today she uses nonstick pans.
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