Deli-Style Rye Bread for Beginners by myra byanka

There is a relatively new method in baking bread that is becoming very popular. It is called cold fermentation. It allows one to bypass sponges, bigas, etc., as well as kneading. In basically a few minutes you can mix the dough, let it rise, then it goes into refrigeration for three days to develop the flavor. This makes it easy prep…

Chocolate Bread Machine Bread by Little Corner of Mine

This is my experiment with chocolate bread made in a bread machine. It is a soft sandwich bread but lack of chocolate flavor. I should have added some chocolate chips perhaps? Or use Specially Dark cocoa powder? The color looks like whole wheat bread to me instead of chocolate bread. :-P But it does has a hint of chocolate smell.…

Cottage Cheese Dill Bread by Bob Vincent

We don't eat bread often. However when the weather begins to change and it starts getting cooler it seems spark me into wanting to make bread. This is a good bread with almost anything. It is great for the Holiday season. It freezes very well. If you are not a fan of strong dill flavor forget this formula. My wife and I both…

French Bread by Traditional Yeast Method (no bread machine) by Salad Foodie

Experimenting with several ways to get a good loaf of French bread without using my bread machine, I am ready to share this version over all I tried. It has a chewy crust and a beautiful fine grain. While my bread machine version (see "Useful Links" below) takes only about 5 minutes of active chef time, this recipe requires perhaps 35…

French Bread by Bread Machine by Salad Foodie

This recipe requires the French Bread setting on my bread machine, best suited for bread doughs low in fat and sugar; this results in a crisp crust and coarse, chewy exterior. (It is similar to the Whole Wheat setting though not identical.....but just might work.) However if neither are available on your machine you could use the…

Honey Wheat Bread by myra byanka

This easy prep bread requires a few minutes of kneading, but bakes into a beautiful loaf that I like to make tuna or chicken salad sandwiches with, or just have as toast at breakfast. It will last in the bread box up to 3 days. Easily doubles and freezes.

Dairy-Free Whole Wheat Buns by Little Corner of Mine

Just like the name implied, with the success of dairy-free buns, I was experimenting it with whole wheat flour. It turned out well, still soft but not as soft as the dairy-free buns. If you shape it big, it will be a hamburger bun, if you shape it small, it will be the dinner bun, just however way you like it.This bun will turn…

Favorite Pumpkin Bread by Salad Foodie

This is even good the day of baking, but improves and mellows with age. Freezes well, but it's hard to keep out of the fresh baked to have any left for the freezer!

Chocolate Halloween Peep Cupcakes by Catherine Pappas

Pumpkin Chocolate Marble Quick Bread by Marlene Baird

Who wants to deny that pumpkin and chocolate don’t go together? Just look at this Pumpkin Chocolate Marble Quick Bread.What can I say about the Fall, other than it has got to be a cooks favorite time of year. I know I repeat myself, but the aromas wafting through the kitchen between September and December are so comforting. The…