Greek Prosphoro by Ella Mangelos Velthoen

We use this bread during church services, it is made by parishioners and is used during communion and given to people to take home. I was surprised the recipe was difficult to find when I began baking for the church, so if there are any Greek or Orthodox people out there here is the recipe and instructions. I use a heating pad…

Scottish Currant Scones by B Innes

Warm Scottish Scones with sweet Currants are a treat for breakfast any time of year, or for that matter any time of day.

Olive, ham and cheese bread by Easy Cook - Laka kuharica

This delicious bread loaded with incredible flavors is ideal for brunch or a party.

Weight Watchers Rye Bread with Cranberries by raha

Here’s a traditional Russian rye bread that’s sweetened lightly with dried cranberries. This is mixed in the bread machine, then baked in the oven. You can add nigella (black caraway) seeds to this bread to make it even tastier

Irish Fruit Bread (Barm Brack) by Salad Foodie

Barm Brack is an Irish fruit bread eaten on St. Brigid’s Feast Day, February 1. Golden raisins predominate, along with citron or other dried fruit. It has a hint of spice and makes an excellent breakfast bread. The bread machine makes light work of making this bread, but due to the higher sugar content it is best made on the dough…

Cranberry Orange Scones by Deborrah Justice

Jammy Oat Rolls by Hungry Jenny

A fun alternative to your bog standard cinnamon roll - experiment with your favourite flavour of jam and berries to match. This recipe cuts into 12 rolls - or 9 if you want them to be a bit bigger!

Sunday Scones by Catherine Pappas

Stollen by Chef Smith

This famous German bread originated in the city of Dresden. It is made from a very rich but not overly sweet dough that is studded with candied fruits and nuts and may include a ribbon of marzipan down the center. The finished loaf is brushed with clarified butter and rolled in confectioners' sugar. The unusual shape of the loaf, with…

Buckwheat and kefir bread rolls by Easy Cook - Laka kuharica

Buckwheat, spelt and corn flour give these rolls delicious texture, taste and color.

Irish Soda Bread by Foodiewife

I found this recipe called “Mrs. O’Callahan’s Soda Bread) in the March 2009 Issue of Bon Appetit Magazine. I’m so glad I tried it, because we really liked it! I used my food processor to mix the dough, but hand kneaded it. It takes a bit of work to get the dough to come together, but it did. It has a slight sweetness, a nutty taste…

Focaccia with Rosemary and Onions by Shirley Rogers

Ukrainian Honey Cake by Katia

A Recipe that has been passed on from generation to generation!