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Bread Making!!!
13 years ago

There are so many types of breads and it seems that BREAD deserves a folder all of it's own.  Also I invite all of the bread recipes from other folders to be copied into here.  I would love to see a very full folder of every type of bread imaginable.

This has been inspired by:

Johanna B.
Whole Wheat Bread 10:44 AM

I am looking for a really healthy whole wheat bread recipe.  Most of those I find include white flour, which I do not want.  Ideally, I'd like a recipe that includes sunflower seeds and perhaps something else good for me.  I'm looking for a bread that I can eat a large slice of everyday and get a lot of goodness from.  If someone has, or can point me to a website that does, I'd be grateful.

Johanna [ send green star]

Recipe from my Hippy days
13 years ago

Thank you Johanna for inspiring me to type my bread recipe which comes from my hippy commune days. There were 11 adults, 3 children, 2 dogs and a cat living in a house in West Vancouver in the 70’s. 

One day Helga my elder and a German woman who loved to cook asked if I would make bread with her for the Strawberry festival.  I was the young one in the house and with little experience. I had never made bread but was very curious so of course I said yes with no idea what I was getting myself into. 

We put the two long tables together, in the middle we put all of the ingredients to make every imaginable type of bread (rye, wheat, oats, barley, wheat germ, nuts, seeds, raisins, yeast, salt, honey, molasses etc etc) On one each end of the table was a big mixing bowl with a large wooden spoon, measuring cup, teaspoon and a tablespoon. 

Below is the recipe she guided me through.  On that first bread making day I made 20 loaves of bread.  I made the below recipe 10 times!!!  At the end of that day I knew how to make bread and many types.  I am eternally grateful to Helga where ever she is.

Whole Wheat Bread
13 years ago

This is a very basic recipe from which you can make any type of bread and I have done so over the years.  It looks long but it is really not that difficult!

Items needed for making bread:
Large mixing bowl
A pastry brush
2 Loaf pans of the appropriate size of 9 X 5
Cooling racks (a must)
Clean tea towel
Oven temperature set at 350 degrees.

3 Tablespoons honey or molasses
3 Tablespoons dried yeast or ¾ once fresh yeast
Warm water
Whole Wheat Flour
1 Tablespoon Sea salt
1/4 – 1/2 Cup Vegetable Oil
3 Tablespoons corn meal or sesame seeds


  • Put into a large bread making bowl:
    3 Tablespoons honey or molasses
    3 Tablespoons dried yeast or ¾ once fresh yeast
  • Now add:
    1 cup warm water (If you need to heat it; do not go above 110 -120 degrees as yeast is sensitive and will be destroyed at higher temperatures.)
  • Stir until yeast is dissolved. Then add 2 Cups warm water, mixing in. Set the bowl off to the side in a warm place, covered with a tea towel. It will take about 3-7 minutes for the yeast to start to bubble and grow. The yeast will soften and grow.
  • Once it has bubbled, mix in one cup at a time:
    3 Cups Whole Wheat Flour
  • Mix in very well, then cover bowl with tea towel and set aside in a warm place, let it rise till double.
  • When double stir and add:
    2 Cups Whole Wheat Flour
    1 tablespoon Sea salt
    1/8 – 1/4 Cup Vegetable Oil
  • Beat with a wooden spoon 100 or more strokes.
  • Then stir in, mixing well:
    1 Cup Whole Wheat Flour
  • On a clean surface, scatter:
    1 Cup Whole Wheat Flour
  • Scoop batter onto the flour and sprinkle on top of the batter:
    1/2 Cup Whole Wheat Flour
  • Press flour into the batter in a kneading* motion.  Add more flour if necessary. Keep the surface lightly floured to prevent dough form sticking. Knead well at least 100 times (10-20 minutes).  Oil the bowl and put bread dough in, spread a little oil on top.  Cover with a tea towel and set in a warm place to rise till double.  This will take approximately 1 hour. Best NOT to place bowl on top of STOVE, as it is too warm. If you forget your dough, it will flow over the top of the bowl and you will have a big mess to clean up!
  • Punch down the risen dough and knead again on floured surface.  Cut in half and form into loaf shapes.  Put into oiled bread (sides and bottoms) tins sprinkled with cornmeal or sesame seeds. Let rise till double covered with tea towel.
  • When ready, bake for 30 – 45 minutes at 350 degrees. To test for doneness pull the loaf out of the pan and tap the bottom of the loaf; it should sound hollow. If it doesn't or it is not as brown as you like it, return it to the oven for five more minutes and check again.
  • As soon as removing the loaves from the oven, remove the bread from the pans immediately, putting on a cooling rack. This is important to make sure that the loaves do not become soggy on the bottom. Lightly oil the top only if you like a crusty crust. Then cover with a tea towel.
  • Cool bread for at least an hour before slicing because if you don't wait the structure of the bread will mush down and be very dense. This is a good time to be patient.

This is a basic recipe, once you have this well practiced you can make any type of bread, even dinner rolls, cinnamon rolls and a pizza crust if you want. Enjoy!

*Kneading is what makes bread, it helps to develop the proteins in the flour to help bind it all together and to give it elasticity. So the more you knead the better as you will have finer bread. . Fold the dough over; with the heal of your hand push down and away from yourself. Just do this over and over and you will be kneading!  This can be quite a work out.

Potato Bread
13 years ago
Potato Bread


1 1/4 cups of water
3 tbsp. of vegetable oil
7 1/2 tsp. sugar
1 tsp. salt
2 tbsp. mashed potato flakes
3 cups of flour
1 1/2 tsp. active dry yeast
3 tbsp. of ground flax
Combine the ingredients in a large mixing bowl. Mix until it becomes doughy.
Knead for 5 minutes. Rub oil around the inside of the bowl. Place the dough in the
center of the bowl. Cover the bowl with a warm rag and put in a heated oven (off)
for 45 minutes. Take the dough out of the oven and put it in the bread pan. Cover
the bread pan with the same rag. Set the pan in the oven (off) for 45 more
minutes. Take the rag off and turn on the oven at 350 degrees Farheneight for 10
minutes. Then cover the top of the bread with shreded colby jack cheese. Cook for 20 more minutes. Take the loaf out of the oven and let cool for 30 minutes.

Bread recipes
13 years ago

Thanks Diana for the fab recipe!  I can't wait to give it a shot this weekend when I've got some free time.  It really helps that it is for only 2 loaves - every "good sounding" recipe I pulled off the internet was for 6 loaves or more - way too much for just me!  My goal for the new year was to become more healthy and home made bread is one of my goals.  I've made several loaves so far, mostly they've turned out kind of heavy, but I'm not about to give up.  I know they won't be light and fluffy like white, but I would like to see a better crown than I've achieved to date.  One good tip I did find online, was concerning the rising and finding a warm place.  I have an electric stove (so no pilot light) and in the winter time my house tends to be a little chilly.  I read a tip to put a pan of hot water in the oven and let the bread rise in there, that article explained even the warm setting was too hot for yeast, it worked very well, maybe someone else could use that tip.  Thanks again!! 


13 years ago

Hi everyone I am so excited to be her today is my first day with ya'll and looking forward to getting good info from you and i will share some with you


My favourite whole wheat
13 years ago
Modified a little from 'Canadian Bread Machine Baking'. Maritime Brown Bread 1 1/4C water 1/4 skim milk powder 1 1/4 tsp salt 1 Tbs packed brown sugar 2 Tbs molasses 1 Tbs margarine or oil 3 C whole wheat flour 1 tsp yeast Add ingredients in the order specified for your machine. Use whole wheat or dough cycle. Notes: Recipe is for a 1.5 pound loaf in a bread machine (I haven't the strength to knead, so the machine does it for me, then I shape and bake in the oven, because I prefer the oven-baked crust)... those who bake the traditional way can probably figure out how to adapt it without a machine. The original used part white and part whole wheat, but I've never found it too dense or heavy with all whole wheat. I've also fiddled with the amounts of sugar (was 2 Tbs), fat (was 2 Tbs shortening) and molasses (was 1 Tbs). I use powdered soy milk, or skip the milk. I haven't had a failure with this one, experiment and tweak all you like! Okay, I had ONE failure, when I forgot the yeast Also, I make a smallish loaf because there's only one of me I can post the 2 pound ingredient list if anyone wants, and I'm sure it could easily be doubled as well. Linty
another bread
13 years ago

Herb Tea Loaf

This tender cake is lighter than pound cake and well suited for dipping in chocolate fondue.

2 cups unbleached flour
1 teaspoon baking powder
1/4 teaspoon salt
2 to 3 tablespoons minced mint or lemon balm leaves, 1 1/2 to 2 teaspoons fresh lavender or anise hyssop blossoms, or 1/2 teaspoon dried blossoms
1/2 cup milk
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 extra-large eggs
1 teaspoon vanilla extract

Preheat the oven to 350°F. Butter and flour a 9-by-5-by-3 inch loaf pan.

Sift the flour with the baking powder and salt and set aside. Stir the herbs into the milk and set aside.

Cream the butter and sugar. Beat in the eggs, one at a time, until the mixture becomes light and fluffy. Add the vanilla and blend well.

Add the flour alternately in three parts with the milk. Pour the batter into the pan, spreading it evenly. Bake for 45 to 50 minutes. The loaf is done when the top is golden brown, the edges pull away slightly, and a cake tester inserted in the center comes out clean.

Cool the cake in the pan for 10 minutes, then turn onto a rack. When cool, cut into 1-inch cubes and use as fondue dippers

13 years ago

David, thank you for posting your recipe again.

Welcome Joan to this group and I have been appreciating your postings, this one sounds very interesting & it is nice to have some pictures. 

Nice to see you Linty, thank you for your Bread making machin recipe. Also it is a good reminder that we can adjust the quantities.

Johanna, please get back to us after you hve tried it.  Making bread is a new experience and it takes practice to get it right. 

Happy Bread Making!

13 years ago
So how did it go?  Did you have a chance to make bresd on the weekend?
13 years ago

I did and I have to tell it you was wonderful - came out much better than the recipes I've tried in the past.  I think because most of the ones I have call for most or part white flour and I've just been modifying them - love the flavor the molasses adds!!!!  I also put in sunflower seeds and extra wheat germ, and had to restrain myself from eating it all.  Thanks for passing it along.  I lost close to hundred pounds last year so my focus this year is on weaning myself from diet foods and introducing HEALTHY foods in their place.  So far it's been a lot of fun - especially since I found you guys, I get more ideas here in one day than in an old month.  Thanks again!!


That is great!
13 years ago

Johanna to have such success the real first time is wonderful.  And you the new bread maker even added some fun touches like sunflower seeds and wheat germ.  Now that you have done this you can do all sorts of variations using different flours, seeds, nuts and even dried fruits.  Just do a little experimenting at a time always staying with the basic recipe. 

Also it is nice to get the feed back as I have always thought this was a great recipe and when I made my first loaves there was no written down recipe but I did have an excellant teacher.  So I wrote it down and of course modified it over the years.

Well done losing all that weight, you must be so pleased.

too much credit
13 years ago

Well, I can't honestly take that much credit - I have baked bread before, although only white and had success.  But I had great difficulty getting the wheat to rise and your recipe saved me!  Thanks so much - I have to limit myself to just a couple of slices a day!!  Thanks again!


You are welcome Johanna
13 years ago

This recipe is so easy and fool proof which is why I have been using it for years.  And what I love about it is that you can make any kind of bread you want with just one recipe!

Whole Wheat Bread
13 years ago


Like Johanna, I have been searching for a simple whole wheat bread recipe. I am excited to try it!

13 years ago

Aaron, I am excited to hear how it goes.   I have to confess that I have not made bread in a long time but I have not forgotten the aroma of freshly baked bread. mmmmmmmmmmmmm and the taste.  I must find some time soon.

pitas wanted
13 years ago
I love pita bread because it is so versatile for making quick, healthy meals and snacks, but the pita loaves from the store crack so easy and don't seem fresh.  I'm a bread-making novice, but I would love to try to make these fresh for light summer meals, does anyone out there have a fail-proof pita recipe?
13 years ago
Anyone with a good pita recipe for Jes & me too?
13 years ago
I'm new to the group and looking forward to being healthier and happier! I'm wondering if anyone has recipes for soft flour and corn tortillas. I love to make wrap sandwiches and fajitas/burritos, but the commercial ones you buy in the stores are so full of preservatives and artificial stuff. I'd love a fresh, all-natural alternative. Thanks! ~E
13 years ago
Hey Diana,

I've been wanting to ask someone about home made whole wheat bread and I must thank you for starting this thread and specially your lovely recipe. I thank all the other friends here for their bread recipes.It may take time,but I am going to attempt each one of them.I love the aroma of freshly baked bread.Yummmmmm.......

You are right about kneading,even for the Indian flat bread(Roti or Chapaati)kneading is very imp for the best results. Pita dough should also be soft.Sending you the Pita recipe.

sending smiles and hugs to all,



Yield: 12 Pita loaves

  • 8 cups FLOUR
  • 1 tb SALT
  • 2 tb SUGAR
  • 1 pk YEAST
  • 2 1/2 cups WARM WATER



Yeah Pita recipe
13 years ago

Rux and it looks easy. 

I know what you mean about it taking time to get around to all of these recipes.

13 years ago
Hi Diana, I'm getting ready to try my hand at your bread recipe. I'm very excited because I am a vegan and have a difficult time finding good bread recipes that work. Do you or does anyone else have a vegan flatbread or cracker recipe? Thanks in advance! Great group, by the way! Peace to all AGW
Hi Aaron
13 years ago

Great! I enjoy to hearing that you are about to make bread.  When I was developing my recipes I was vegan so my baking is almost always vegan.

Yes I have a cracker recipe from my recipe book that will one day be.  I haven't made it in years though, so if you do make them, do let me know how they worked out.

Sesame Crackers

 Mix whole wheat flour, soy flour, sesame seeds, and salt together.
 Add oil and water as needed.
 Roll dough to 1/8 inch thickness.
 Cut into cracker shapes.
 Bake at 400º F. until crisp and golden brown.

1 ¼ cups whole wheat flour
¼ cup soy flour
½ cup sesame seeds
1 tsp. salt
½ cup oil
¼ - ½ cup water (as needed)

Yay! Success . . .
12 years ago

Bread-making is mine! ha ha ha ha! Never again will I be subject to over-processed, under-tasting store-bought loaves!

I "winged it" and ended up with 3 small loaves and 1 large flat loaf for bread sticks (didn't have bread pans, but now I do! nothing can stop me now . . .)

This is the recipe as near as I can approximate it:

3 C warm water          2 pks yeast

2 tbs honey                3 C unbleached flour

3 C whole wheat flour   1 C soy flour

1/4 C wheat germ        3 tsp salt

2 tbs oil                      sunflower seeds . . . lots of them

Add yeast and honey to warm water. Let stand while mixing dry ings. together.  Combine half flour mix to water/yeast mix, stir well.  Add oil and 3 more C flour mix.  Turn out on floured board, knead well, adding sunflower seeds while kneading.  Oil dough, cover, let rise to double.  Punch down, add seeds, let rise again.  Shape into loaves, covering surface w/ more seeds; place in greased pans (I just put them on 2 baking sheets, as I was sans loaf pans at the time). Let rise to double. Brush w/ honey. Bake about 1 hr @ 350.

I'm not sure of the exact baking time, but just until they are golden on top, and I probably used more honey. The first batch (2 small loaves) came out flatter; I'm sure they would have risen to be more "vertical" with the sides of the loaf pan to climb. The second batch I punched down and let rise again, shaped into more definite "loaf" shapes, and they were lighter, more "loafy".

I think this recipe would be good for baguettes or the braided kind (can't remember the name . . .)

The loaves were a bit heavy (I think because of all the sunflower seeds and whole grain), but just exactly how I wanted them, we've been eating this bread at every meal and snack, w/ peanut butter, w/ stewed fruit, w/ soup, sliced into breadsticks, brushed w/ EVOO. Yummy bread feast!

by the way . . .
12 years ago

Where's that flat bread? I have been craving "Navajo tacos," and will be happy to post the taco recipe is someone will oblige a simple Native American (or any) flat bread recipe . . .



12 years ago

Hey Aaron, how did your bread making go?

With winter almost upon us here in northern Canada, baking bread is warm and fun.

Jes, great to hear of your success back in April.

Does anyone find a flat bread recipe? 

Flat Bread
12 years ago

14 g dry yeast
4 cups of wholemeal flour
1 cup milk
1/4 cup of warm water
1/4 cup olive oil
Large mixing bowl
Clean flat surface
Clean cloth to cover bowl

Add all the dry ingredients into a mixing bowl.

Pour in the warm water and oil. Keep a little oil for grilling later. Add most of the milk and mix with your hands.

The mixture should be sticky, not runny. Add some flour to your hand to stop the mixture sticking to you.

After a minute or so's mixing the dough will forma a ball, which you can then knead. Fold the mixture over and over for a few minutes.

Cover the bowl with a cloth and allow to stand in a warm spot for 30 minutes to and hour. The dough will expand to about twice the original size due to the yeast.

Knead the bread again for a minute or so. It will shrink to its former size. I am not sure why this step is done, but perhaps it redistributes the CO2 pockets formed in the rising.

Cover the bowl with a cloth and allow to stand for about 15 minutes. It will rising again almost as big as the first time.

Heat your grill to a high temperature. Form the dough into strips, balls or whatever shape you like. They shouldn't be more than about 8mm thick as they are to be quickly cooked.

Pour a little oil on the grill pan and add strips. Cook for a few minutes.

Serve, with something, such as Dried Tomatoes and Capsicum in Oil

Enjoy it.
Another Flat Bread Recipe
12 years ago

Servings : 1
Categories : Vegetarian Breads
1 3/4 cups Flour
1/2 cup Self-rising flour
1/4 cup Whole wheat Flour
1 package Dry yeast
2 1/2 cups Water, warm
1/2 teaspoon Baking soda
1/2 teaspoon Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a
fairly thin, smooth batter.
Let the mixture sit for three full days at room temperature.
Stir the mixture once a day. It will bubble and rise. When you are ready to make the injera,
add the baking soda and salt and let the batter sit for 10-15 minutes. Heat a small, nonstick
9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the
batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire
bottom is evenly coated, then return to heat. The injera is cooked only on one side and the
bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the
surface, remove the injera. Let each injera cool and then stack them as you go along. If the
first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook
it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it
can be rolled or folded, like a crepe.
12 years ago
Thank you War Horse P. for coming to the rescue with those flat bread recipes.
Any time,
12 years ago

hope they were what you were looking for! 

They come out good for me, !  Hope the do for you as well.

12 years ago
Hey Diana have u tried beer bread???They said it is good. I haven't tried it yet is easy to make and the website is

Mmmm, yummy
12 years ago

Cool. The first one sounds very easy, and I have been curious about how to make injera. Now I am getting some ideas for an Ethiopian-style dinner . . . mmm, mmmmmm, thanks a lot! Do we have an Ethiopian recipes folder? I am thinking lentils, cooked carrots, raw greens . . . injera on the side, what else?

Irish soda bread
12 years ago
Soda Bread 1 small loaf, Serves 4 Preparation Time: 10 minutes Cooking Time: 40 minutes To make brown soda bread, replace the plain flour with half and half plain and wholemeal flour. If you use all wholemeal the bread may be too dense. Ingredients: 2 1/3 cups (12 oz./375g) plain flour 1 tsp salt 1 tsp bread soda (bicarbonate of soda) 1 tsp cream of tartar 1 cup (1/2 pt/300ml) buttermilk If buttermilk is hard to get, or you won't use much of it use the following ingredients instead. Ingredients: 2 1/3 cups (12 oz./375g) plain flour 1 tsp salt 1 tsp bread soda (bicarbonate of soda) 2 tsp Bextartar 1 cup (1/2 pt/300ml) milk Equipment: 1 Sieve 1 Large Mixing Bowl 1 Wooden Spoon or spatula 1 Measuring jug or measuring cups 1 Weigh scales or measuring cups 1 knife 1 Floured Baking tray Method: 1. Preheat the oven to Gas Mark 8 (230C / 450F). 2. Mix the dry ingredients together and sieve twice, to incorporate plenty of air. Sift the wholemeal flout too, if using, and tip the brown bits (bran) in afterwards. 3. Stir briefly and then make a well in the centre of the flour and add the milk. Add the milk in stages (about a third a cup at a time) to ensure correct consistency. Adding extra milk is fine, but adding extra flour can make the loaf harder and flatter. 4. Mix gently to get an easy-to-handle soft, wet dough. Turn onto a well floured surface and knead very lightly, for about a minute or two. The dough shoulf be firm and pliable but not ripping. Don’t overwork the dough. 5. Form into a round about an inch thick. 6. Use a knife to make the mark of an equi-armed cross on the top. Don’t cut all the way through the dough, just mark it. 7. Flour a baking tray, put the loaf onto it. 8. Bake in a hot oven, Gas Mark 8 (230C/450F) for 20 minutes. 9. Reduce temp to Gas Mark 6 (200C/400F) for a further 20 minutes. 10. Remove from the oven carefully using oven gloves. 11. Cool on a wire rack. 12. Serve hot or cold with a little butter. It is really nice with soup, cheese or hard boiled eggs for a lunch or supper.
12 years ago

A Bread Making folder would not be complete without Irish Soda Bread given to us by someone from Ireland.


Beer Bread, my style
12 years ago

I make a basic whole wheat bread, but have to get some "bread flour" which is high in gluten and here is the huge difference: I add to the recipe about 1 1/2 cups of spent grains from our beer making, especially when we do stouts or porters.  The spent barley is sweet and it adds so much fiber. The high gluten flour is essential for me as it needs to have some shape.  I fiddle with the recipe each time, I sometimes sprout some red wheat to add to it also.  Oh, man, gotta get my yeast out of the freezer. Wonder if I have any spent grains in the freezer that is easy to find (3 freezers!).

This is bread making weather, even down here in  San Diego.

Beer bread, adendum
12 years ago

I forgot, I "work" the dough to make sure it will come together; once I added 2 cups of spent grains and it was lovely to eat, nothing much to look at; didn't rise as well as it could have.  I have digestive problems so am always looking for more fiber to fit in my diet.  This is very popular for my family and friends and fellow brew club members.      

12 years ago
Sweet Fougasse


 This recipe is from Crust & Crumb, .. The baking instructions differ in the two books: Crust & Crumb says to mist the oven twice, in two minute intervals, while Bread Baker's Apprentice suggests more mistings at 30-second intervals. I think my usual practices fall somewhere in the middle of that.

A nice improvement in Bread Baker's Apprentice is that the recipes tend to call for a full batch of the poolish (or biga) recipe in the front. 


It ended up taking three days to make, but I was able to make it around my work schedule, though I ended up letting it rise in the refrigerator for eight hours when the recipe called for it to ride at room temperature for three. I just tried to guage its readiness by size and it worked out all right.

The "puffy wedges" shape is interesting, but I haven't been able to find if there's a reason they're not made in the cut-out leaf shape of a savoury fougasse. I did find, though, that it's common to flavour the sweet fougasse with anise seed or orange peel, which would definitely be worth trying next time. Even as is, it was very good (and every bit as satisfying as brioche or a croissant, though not very like either)
continued from The Foppish Baker 
12 years ago
Sweet Fougasse Recipe
From Crust & Crumb by Peter Reinhart

4 cups bread flour
4 cups cool water
1/4 teaspoon instant yeast

Combine all ingredients in a bowl and mix until smooth.
Cover with plastic wrap and let sit at room temperature 3~5 hours, until bubbly.
Refrigerate overnight, covered.

Sweet Rustic Bread:
2 cups poolish from above
4 1/2 cups bread flour
5 tablespoons granulated sugar
2 teaspoons salt
1/2 teaspoon instant yeast
2 tablespoons olive oil
1 cup cool water

Confectioner's sugar for dusting
Vegetable oil cooking spray

1. Measure out poolish and let sit at room temperature to take off the chill
2. Combine the ingredients in a bowl.
3. Mix until gluten develops. (The recipe suggests 8 minutes with a dough hook on medium, or two minutes in a food processor, or 15 minutes by hand, which is what I did.) Cover with plastic wrap and let rise at room temperature three hours, or until increases 1 1/2 times in size. (This is where I left it in the fridge instead for eight hours.)
4. The dough will have stiffened somewhat. (It's possible mine had moreso, due to being in the refrigerator.) Scrape it onto a heavily floured counter, flour your hands, and roll the dough around to coat it, kneading gently a few seconds. Form a loose ball and dust with flour. Cover with plastic wrap and let rise at room temperature one hour.
5. Cover three pans with baking parchment (either flat ones, or invert pans with a lip, because you'll want to be able to slide the dough onto a baking stone in the oven) mist the parchment with cooking spray and sprinkle with semolina flour.
6. Flour your hands and the dough, kneading a few seconds. Pat the dough into a disk about 6 inches in diameter, then cut into 6~8 wedges. (Now, this seems odd. I halved the recipe and still made a disk about 6 inches in diameter, and it seemed awfully thick (like ~2 inches), so I imagine it would be very thick with a full recipe. I cut mine into 6 wedges.) Dip the knife/pastry blade into cold water between cuts so it doesn't stick.
7. Keeping your hands floured, transfer the cut wedges to the pans, leaving lots of room between them. Don't stretch the wedges. Mist with cooking oil, dust with flour, and let proof at room temperature 2 hours, until wedges have increased in size 1 1/2 times. Refridgerate overnight.
8. Remove the pans from the refrigerator 2 hours before baking and let rise until nearly twice their original size.
9. 40 minutes before baking, preheat oven to 475*F, with a steam pan on the lower rack, and baking stone on the upper.
10. Do not score the wedges. Slide them (and the baking parchment) directly onto the baking stone. Spray wedges and oven walls with water and pour 2 cups hot water into steam pan. Close the oven door, then spray the oven with water again after two minutes. After five minutes, reduce oven temperature to 425*F.
11. Bake the for about 20 minutes, rotating once halfway through for even baking.
12. Once wedges are golden brown, remove from oven and move to a cooling rack.
13. Spray the wedges with cooking oil and dust with confectioner's sugar. Let cool for 40 minutes before eating.

Finnish Moccasin (Piirakat)
12 years ago


Ingredients for about 25

Rice mixture:

  • 500 ml (2 cups) water
  • 2 tbsp. butter
  • 250 ml (1 cup) short grain rice
  • 1 liter (4 cups) milk
  • 1 1/2 tsp. salt

Rye dough:

  • 400 ml (1 1/2 cups) fine rye flour
  • 150 ml (10 tbsp.) plain flour
  • 1 tsp. salt
  • 200 ml (3/4 cup) water


Place the water and butter in a saucepan. Bring to the boil and stir in the rice.

Simmer for 10 minutes, stirring occasionally.

Add the milk and stir until boiling. Simmer for about 50 minutes, until the rice is done. Season with salt and set aside to cool.

Combine the flours, salt and water. Knead into a dough.

Roll the dough out on a floured surface to about 2 mm (1/12") thick.

Using a cutter, cut the dough into 8 cm (3 1/4") diameter circles.

Roll the circles into thin wrappers. A pasta machine can also be used. Use flour to help in the rolling.

Fill the wrappers with a thin layer of the rice mixture. Fold over 1 cm (3/8") of each side to create an edge and pinch the edges.

Bake the pasties in a 150° C (300° F) oven for 15-20 minutes. Brush with the butter and milk mixture. Cover with waxed paper and a kitchen towel to soften.

Pulla~Coffee Bread Ring
12 years ago



  • 2 eggs
  • 200 ml (3/4 cup) sugar
  • 500 ml (2 cups) milk
  • 50 g (2 oz.) yeast
  • 3 tsp. salt
  • 1 tbsp. crushed cardamom
  • 250 g (8 oz.) butter or margarine or
  • 200 ml (3/4 cup) cooking oil
  • About 1 kg (2 1/4 lb.) white flour
  • 100 ml (6 tbsp.) raisins

Prepare the ingredients for the dough in the kitchen the previous evening. If they are cold the dough will take too long to rise.

Heat the milk to hand temperature.

Beat the eggs and sugar, add the milk, yeast, salt and cardamom. If you are using oil, add it now.

Add enough of the flour to make a thick, elastic mixture. Beat it vigorously to get air into the dough. This will develop the dough's gluten and help it rise well.

Mix in the remaining flour and finally the butter or margarine. Knead the dough until it no longer sticks to your hands or the sides of the bowl. Add the raisins just before shaping the ring.

If you make the dough with an electric dough mixer, follow the instructions specific to the mixer.

Cover the dough with a cloth and leave to rise in a warm place. When the dough has doubled in bulk, place on a lightly floured surface and knead well. Add the raisins.

Form the ring by braiding together three or four strands of dough, or for an easier version, form into two or three separate curved sections and place on a baking tray.

Cover again and let the bread rise until doubled in volume.

Bake in a preheated 200° C (400° F) oven until golden brown, about 30 minutes.

Rye Bread
12 years ago
rye bread
    1 1/2   c        -potato water (water
                         -reserved from cooking

    2       tb           Butter or margarine

    1       t            Salt

    1       pk           Dry yeast (about 1 tbsp)

      1/2   c            Warm water

    1       tb           Sugar

    2       c            Dark rye flour or light rye
                         -flour or rye meal (rye
                         -flour with bran)

    3 1/2                - 4  cups unbleached           white flour 

   Heat 1 1/2 cups liquid to lukewarm.  Stir in the butter and salt. Set aside to cool.
   Dissolve the yeast in the warm water (a temperature comfortable on the inside of the wrist) with the sugar.  Let stand for 5 minutes or until the yeast bubbles.
   Stir the yeast mixture into the cooled liquid.  Add the rye flour and beat until smooth.  Add the white flour, a cup at a time, stirring after each addition until enough is added to make a stiff dough. Dust a work surface with white flour.  Form the dough into a rough ball, place it on the work surface, cover it with a damp cloth, and let it rest for 15 minutes.

   Generously butter a large bowl or pot.
   Adding only as much flour as necessary to prevent sticking, knead the bread dough until smooth, about 5 minutes.  (The gluten in rye is more fragile than in wheat.  It needs a resting time to recuperate and reform and does not need as lengthy or vigorous a kneading). Form the dough into a smooth ball and place it in a buttered bowl, turning it to coat all sides with the butter. Cover it and let it rise in a warm spot until doubled in size,
about 2 hours.
   Punch the dough down, gently knead it for one minute, and divide it into two parts.  Form each half into a round loaf and place the loaves in two lightly buttered 9-inch round cake pans or on a large, buttered baking sheet. Cover and let rise until almost doubled in size, about 1/2 hour.
   Preheat the oven to 375 degrees.  Brush the loaves with water and gentlypuncture the surface all over with the tines of a fork, in a design if you wish.
   Bake for about 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.  While it is hot, brush it with butter to glaze, and then let it cool on a rack.
   Yields 2 round loaves.

Sour Bread Starter
12 years ago

sour dough

About 2 days before you plan to make sour rye bread, prepare this starter.  Mix 1/2 cup (at room temperature but scalded) with 1/2 cup rye flour.  Let stand, uncovered, in a warm (preferably sunny) place until the mixture begins to bubble and has a pleasantly sour odor.  You may refrigerate the starter at this point or use the entire amount immediately in a bread dough. 

 (In the later case, be sure to reserve 1/2 cup of this bread dough for subsequent bakings.)


In the old days, the huge stone bread bowl in which the dough was mixed was never washed between bakings; thus the sour starter was automatically preserved in the bits of dry, crusty dough that adhered after each mixing.  To start new bread dough, water was poured into the bowl, the sides of the bowl were scraped, a little flour added, and then the mixture was allowed to sour again.


12 years ago

crepesThis recipe has not varied much since the very beginning of the French Colony, except that it is now adorned with native maple sugar or maple syrup.  Traditionally, it must be the size of the largest frying pan you own.

This is my dad's favorite 'breakfast'.

1/2  cup flour

1 tbsp sugar

1/2 tsp salt

2 eggs

2/3 cup milk


Measure flour and sugar and salt to bowl.  Stir well to blend.

Beat eggs until light and fluffy.   Add milk and mix well.

Add dry ingredients to egg mixture and blend with beater or by whisk.  All mixture to stand for 1/2 - 1 hr.

Heat heavy skillet.  Add few drops oil.

Add a small quantity of batter (about 1/4 cup for 8" skillet).  Tip skillet and let batter spread to cover bottom. Cook crepe over moderate heat.  When bottom is brown, turn and brown other side.  Use a few drops of oil for each pancake, or to when needed.

Spread crepes with jam and roll up.  Sprinkle with icing sugar.  Crepes may be rolled up with out filling and served with maple syrup.

If desired whipped cream and peaches.

More on Maple Syrup:


12 years ago
Whenever I make bread, whatever the recipe, I always let the yeast "proof" first so I know it isn't going to flop. So may things affect it, like the kids running in and out! So: Always put your warm liquid, yeast, sugar and salt into a bowl that you have warmed with hot water.  Whisk and let sit for at least five minutes.  If the mixture is sending bubbles to the surface, your temperature and mixture are right and your bread will be fabulous! HUGS, July
12 years ago
Excellent tip~yeast
Date Nut Loaf
12 years ago

date nut loaf

1 cup chopped dates

1 teaspoon baking soda

1 cup boiling water

1 cup white sugar

2 tablespoons oil

1 egg

1  1/2 cups flour

1/2 cup walnuts

1 teaspoon vanilla

Sprinkle the baking soda over the dates.  Pour the boiling water over the dates and let it cool.

Mix together the sugar, melted butter and egg.  Add the  flour, walnuts and vanilla.  Add the cooled date mixture and mix well.

Bake in a greased 8 1/2 x 4 1/2  x 2 1/2 inch pan in 350 F. for 50 - 60 minutes.

friendship starter and recipe
12 years ago

I love these recipes! Thanks for sharing! I have one to share too.

Amish Friendship Bread

Important preparation tips
Do not use metal spoon or bowl. Do not refrigerate It is normal for the batter to thicken, bubble & ferment. If air gets into the bag, let it out

Friendship Starter

2 Cups of unbleached all-purpose flour
2 Cups of warm water
1 pk. dry active yeast

Day 1: In a glass or ceramic bowl, mix the first 3 starter ingredients thoroughly. Leave on a kitchen counter uncovered; Don't refrigerate it.

Note: If you have already received one cup of starter from a friend, do not make the above culture and go directly to the next steps below.

Day 2: Stir well
Day 3: Stir well
Day 4: Stir well
Day 5: Stir & add 1 Cup milk, 1 Cup flour, 1 Cup sugar, stir well.
Day 7: Stir well
Day 8: Stir well
Day 9: Stir & add 1 Cup milk, 1 Cup flour, 1 Cup sugar, stir well.
Day 10 :Stir well
Day 11: Stir well
Day 12: Measure 1 cup portions of starter in 4 containers with lids or into 4 heavy duty gallon zip lock bags. Use one of the starters for yourself to make one of the following bread recipes, & give 3 to 3 friends.

Note; If you do not make your bread on that day, put 1 teaspoon of sugar into your container & refrigerate. This will keep your bread mix fresh And the active yeast alive.

To 1 cup of starter add:
1 Cup sugar
2 Cups flour
1 Cup oil
4 eggs
1 tsp. baking soda
2 tsps. vanilla
2 tsps. cinnamon
1 tsp. baking powder
1 box instant dry vanilla pudding

Beat by hand. Add nuts 1/2- 1 Cup Apples -2 Cups chopped or raisins 1/2 Cup
Pour into 3 greased loaf pans. Choose your topping
Topping 1 (if you choose it) goes on BEFORE you bake
Topping 2 is put on AFTER the bread is baked. Bake bread at 375 for about 1 hour. Check after 45 minutes

Topping 1 (put on before you bake)
1 tbsp. flour
1 Cup brown sugar
1/2 Cup butter
1/2 tsp. cinnamon
Bake at 375 for about an hour, check after 45 minutes.

Topping 2 Put on after you bake bread at 375 for about an hour check after 45 minutes.
Powdered sugar
Eyeball it until you have a nice glaze. Poke holes in the cake & pour over baked bread.


12 years ago


This bread is light, honey colored. It will sink a bit in the middle, but has a chewy crust and a sweet, rich, very satisfying flavor. ENJOY!

1 package yeast
3/4 cup rye flour
3 cups unbleached bread flour
3/4 cups yellow cornmeal
1 teaspoon Celtic sea salt
1/2 cup honey at room temperature
1 1/2 cups very warm water

Put all ingredients into pan in the order given, select white bread and push start.

12 years ago

Friendship Recipe...


12 years ago

Colonial delicious


Dark Rye Bread
12 years ago

butter bread

3 cups flour

2 pkg active dry yeast

2 tbsp caraway seed

1 tbsp salt

1/3 c. molasses

1/4 c. oil

3 1/2  c. rye flour

Let yeast rise 10 min -

Adding to bowl with flour, yeast, caraway seed, salt.

Heat and stir molasses, oil, 2 cups water until dissolved.  Add to dry mixture. Beat 3 minutes.  Stir in enough rye flour to make a soft dough.  Knead till smooth.  Cover.  Let rise 1 hr. Divide dough in half.  Shape into 2 round loaves on greased pans.  Slash tops with knive.  Cover. Let rise until double. Approx 1 hr.  Remove from pans, cool.  Makes 2 loaves.


Wild Caraway Plant

When the fruit ripens, the plant is cut and the Caraways are separated by threshing. They can be dried either on trays in the sun, or by very gentle heat over a stove, shaking occasionally.

My grandparents collected these in the wild fields  early fall before the snow fell.  She also gathered them into bouquets to add scent to her pantry. 

carawy seed

Mexican Friendship Cake
12 years ago
I woman my husband works with gave me this recipe and also a bag of starter.
I'll explain the starter later.

Day 1 -- in a large crock or 1 gal glass jar. wooden spoon only
1 1/2 c starter.. ***
2 12 c sugar
1 large can sliced peaches with juice

Stir daily DO not refridgerate

Day 10

2 c sugar
1 large can pineapple (15 op)
stir daily

Day 20
2 c sugar
2 10 op jars marschino cherries with juice

stir daily

Day 30 drain juice and save juice. Put juice into three containers.. about 1 1/2 c each.

To make 1 cake

1 box yellow butter cake mix
1 box vanilla pudding instant mix
2/3 c oil
4 eggs
1c pecans
1 c coconut... optional
1 1/2 c. reserved fruit

Mix and pour in bundt or tube pan (greased)
bake 300 55 to 70 min
I sprinkled with powdered or confectioners sugar.

you could also make your own cake.
And YES!  it has a lot of sugar.
I don't know how you could switch it up and use honey or fruit juice. I"m afraid honey might overpower. So maybe reduced apple juice?  I don't know.

****To make starter add: 1 lg. can sliced peaches

Let stand 10 days, stir daily. 2 1/2 c. sugar

Let stand 10 days and stir daily. 1 jar Maraschino cherries, sliced 2 1/2 c. sugar

Let stand 10 days and stir daily.

At the end of 30 days, drain juice off and give to 4 friends for starter (1 1/2 cups to each).

Easter Bread
11 years ago


10 cups flour (unbleached)

1/2 cup butter

6 whole eggs and 2 yolks

Grated rind of orange

2 pkgs. yeast

1/2 cup cooking oil

1 1/2 cup sugar

3 cups milk

1 tsp. cinnamon


Dissolve yeast in 1/2 cup lukewarm water for 10 minutes.  Warm milk into which sugar has been dissolved.  Let cool.

Put 8 cups unbleached flour in a bowl.  Add yeast and milk and work in.  Beat eggs and add to dough.  With your hands work in orange rind, vanilla, butter and cinnamon.

Adding remining 2 cups flour, a little at a time and knead in.  The 2 cups of flour may not be required for desired consistency.  Knead for about 10 minutes.  Add oil and knead again for 5 minutes.  All oil must be blended in.  Let rise for 2 hours.  Punch down and let rise again.

Shape dough into any desired form and put into greased pans.  Let rise.  Dough may be brushed with beaten egg before baking. 

Heat in 350 degrees for 40 - 45 minutes.

Makes 4 loaves.

Take out of pans and serve warm or freeze loaves.


11 years ago

This bread has been given the thumbs-up from a Navajo friend of mine, when I made it for him.

2 C.flour
1 tsp baking powder
1/2 tsp salt
1 C warm water or milk (100 dg)
(I use 1/2 C. each)

Stir together dry ing., add milk/water, a soft, wet dough should result.  Place good amount of flour on board or counter (1/4 C). Work dough only until you can handle it, without kneading. Roll out 1/4 in thick. Place in hot oil 2 in. deep. Usually I test temp. with tiny ball dough.  If the oil's not hot when bread is placed in pot, the result will be leaden & greasy.  Let fry 2-3 minutes, flipping w/tongs. Total fry time is about 5 minutes.

Should make 5-6 pieces

11 years ago
Thank you all for these wonderful recipes... I plan to be rolling in dough for the next weeks thanx to you all .... Many best wishes and blessings... Dave
11 years ago

Anntte, I used to make that Indian bread a lot and just got out of the is so good right out of the pan hot. Thank you!

Well David do let us know how your bread making goes.

fry bread
11 years ago
David--if you have any problems with my recipe, let me know, maybe i can tell you what happened. HAPPY COOKING!
11 years ago


       2   tablespoons Active Dry Yeast
      1/2             cup Lukewarm Water (105 to 110, degrees)
      1/2             cup Milk, scalded
      1/4             cup Sugar
      1/2             teaspoon Salt
      1/4             cup Vegetable Oil
      1               egg
      3 1/2          to 4 cups Flour
      1               teaspoon Ground Cardamom
      1/2            cup Raisins, dark or golden

Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and
vegetable oil. Cool.
Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured
surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until
doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
Bake in a 350-degree oven for 30 to 35 minutes.
Serves 12

Morning Rolls (Baps) Recipe ( so simple and good )b

1 teaspoon yeast
Pinch of sugar
1/4 cup milk
1/4 cup water
4 tablespoon lard
1 teaspoon salt
2 cups flour

Scald the milk and add equal amount of water to bring total liquid up to 1/2 cup. Add sugar and proof yeast in mixture (don't kill the yeast, if too warm) Warm flour in a warmed bowl. Add salt and rub in the lard. Add liquid and beat smooth. Cover & double. Turn out on floured board and knead lightly, but thoroughly. Divide into six. Cover for 15 minutes in a warm place. Brush with milk and lightly dust with flour. Press the centre with floured finger hard enough to leave a deep impression. Bake 15 minutes at 425 degrees F

( If you are too busy to knead the dough you can store in a container in the refrigerator for a week and use as needed. Or bake a portion right away.  Place on floured sheet or greased and floured loaf pan. Place in cold oven and bake at 350F- 400F until done. You can even do the first part of the recipe in the evening. Let it rise and just put the pan in the refrigerator over night and finish part 2 next morning and bake or store. 

Most of the time I double and triple this recipe and shape into rolls. Then I freeze them on baking sheets and  package  for future use. To bake just take out as many rolls as you want, place frozen rolls on a baking sheet, put in a cold oven and then turn oven on to 350F and bake until done. About 40 minutes. Even unfrozen cold dough can be baked in this manner. I also freeze flats of this dough to be used in pizzas. Or make pizzas ahead and freeze them. It can also be frozen in a large container and then taken out the night before and thawed in the refrigerator. Spoon out some for fast breakfast rolls. 

Dough can be made ahead and kept in the refrigerator and baked as required. Leftover baked buns can be frozen. These rolls stay fresh tasting and soft for take along lunches. Even nice the net day! )

11 years ago
well I realized after I posted it that the cake recipe was indeed cake..and should have been posted somewhere else. So if the powers want to move it. go ahead.
It's just really good, moist and hey the fruit is good for you..  
Health Bread
11 years ago

This is a great recipe for quantity~ 5 loaves~and so good right from the oven...

4 cups warm water

4 tbsp yeast

1/4 cup honey

1/4 cup molasses

2 1/2 tbsp salt

1 cup milk

1/4 cup oil

1 cup sunflower seeds

1 cup wheat germ

4 - 5 cups whole wheat flour

3 - 4 cups unbleached white flour

Add yeast in water for 10 min according to package.

Pour water into large bowl and add honey and molasses.  Stirr till dissolved.  Add yeast. Add milk and salt.  Stir.  Add oil and beat, add whole wheat flour and beat again.  Add seeds, wheat germ and gradually add remaining flour till consistency.  Knead for 10 min. Cover in greased bowl and let rise about 1 hour.  PUnch down.  Divide into 5 pieces and let rise for 1 hr or till double in bulk.  Bake at 350 degrees F for 45 - 50 min.

 Nutrients in wheat germ=

Good source of vitamin C and fiber.

What To Look For

Tiny, crumb-like, pale gold grains with nutty taste.

Nutrients in sunflower seeds=

Sunflower seeds are 22% protein

Sunflower seeds are also filled with potassium which helps flush and reduce sodium in the body. These seeds are plentiful in magnesium and phosphorus which help the body absorb calcium. There are 174 milligrams of calcium in a cup of sunflower seeds. The calcium to phosphorus ratio makes the calcium readily available for the building of strong bones. Sunflower seeds are a strong source of B vitamins, especially thiamin and niacin which protects the health of the brain, skin and digestive tract.

OK someone has to help me.
11 years ago


I have read all the bread recipes and I am Sooooooo hungry now, but I wish someone would tell me what warm place????

Everyone says put in a warm place to rise. What warm place?? Please....what do you all know and I don't? Do you all use the same warm place, that's why you don't have to be specific?

What if I don't have one??

Awwwww I wanna bake bread.


Essene Bread
11 years ago

This is an unleavened, unkneaded bread, it is easy to make. It is a heavy bread, like Danish rye, a little goes a long way.

2 cups of wheat berries (whole, unground wheat)
Place in bowl, cover with water, with about an inch of water above the wheat and sprout for about two days.
After it has started to sprout, drain off excess water. Grind in a blender and form into a ball.
Bake 375F for about 45 minutes.

Lighter and Warmer Bread
11 years ago
Hi Everyone.  Am enjoying seeing all the different breads. I wanted to help a couple of people who asked questions. First : How do you make that heavy bread a bit lighter when using whole grains.  Simple..Add about 1/3 cup of Vital Gluten for every 2  loaves of bread. You can add more or less to get the desired degree of lightness.  You will get bread that is about 1 to 2" higher and the texture is nicer too. I also found that switching to instant yeast gave higher lighter bread.   Second Elvin...a warm place. Pioneers used to build dough boxes to rise their bread in. They would put in a hot stone or hot water to add warmth. Many of us have cooler homes in the winter. Here are some things I have tried. You want some place that is out of the  drafts or wind (which can make the bread fall after it has started to rise), and not over 110 degrees(which will kill the yeast)  You can put it in the oven with a pan of hot water. Or you can fill a large bowl with hot water, place a cake rack across the bowl, place the bread pans on the rack and cover them and the bowl with a light tea towel or make a tent over it all with a large plastic bag.  This keeps the heat in.  You can always reach in and add more hot water during the rising time. Just be careful not to bang the pans lest the dough falls.
Sesame-Wine French Bread
11 years ago

3/4 cup warm water (110 degrees F.)
1/2 cup white wine, warmed
1 tablespoon
olive oil
1 1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons toasted sesame seeds
3 1/4 cups bread flour
3 teaspoons instant yeast (I use Red Star Instant Active Dry
Yeast )
1 tablespoon toasted sesame seeds, for topping
Cornmeal (optional for dusting pan)
digital thermometer to test your bread. The temperature should be between 200 and 210 degrees.)

Place all ingredients except cornmeal in bread pan of your bread machine. Select dough setting and press start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray). Form dough into an oval, cover with a cotton towel and let rest for 10 minutes.

After resting, turn dough bottom side up and press to flatten. Fold dough into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of the way over the top. Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand. Place on a jelly roll pan dusted with cornmeal. Cover and place in a warm spot to rise, approximately 30 minutes or until dough has doubled.

Preheat oven to 375 degrees. After rising, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes. Brush or spray the top of the bread with cold water and bake for 25 to 30 minutes or until nicely browned. (A good check is to use an instant

1/2 cup cold water
1 teaspoon cornstarch.

In a small saucepan, with a small whisk, stir together water and cornstarch. Heat mixture to a gentle boil. Stir, reduce heat, until mixture thickens and is translucent. Cool. Brush on loaf about 10 minutes before baking is finished; sprinkle remaining 1 tablespoon sesame seeds over the top and return to oven to finish baking.

11 years ago

The best way to make good bread I find is to let the yeast work for about 24 hours - this way the starch in the flour is broken down better, you get less yeast in your bread, it´s healthier, and it will last longer.

I have a ground measure that I work with, and in this you can use what you like..:

l liter of cold water

yeast - a pea sized piece


two teaspoons salt

one/two tablespoons honey

(Optional: youghurt, oil )

Dissolve the yeast in the water, add some flour before adding the salt, honey, yoghurt and oil ( to protect the yeast from the salt). Now work in the flour - a combination of your favourite kinds - I like a mix of spelt and wheat. Just remember the "darker" you make it the dryer it can get, so very heavy flours need more moisture.

Yoghurt will help the souring process and make it lighter and as a coating it gives the bread a beautiful golden crust.

This recipe makes about three large loaves of bread. When making the loaves the way you work with it decides how much of the air holed structure you want to maintain. Coat the loaves with water or/and yoghurt, maybe sprinkle with sesamy seeds or sunflower seeds and bake at about 250 degrees c untill it starts to take colour, then make it 180/200 untill they are finished.

This is very simple and leaves all the flavouring up to you - what mood you´re in, what you need etc. Enjoy!

I am so excited!
11 years ago
I want to thank everyone for all of the great recipes! Now that fall is on its way (I'm in Spokane WA), I can start firing up the ole oven and baking. My goal is to make each recipe within the next month or so. I can't wait to get started and share the fruits of my labor with my family.
11 years ago

Hi...just to go back a bit baking with my grandmother~


She always placed her bread to rise in a warm place top of her wood stove called the warmer....away from any drafts that would give any disturbance to the rising of the bread.

There are couple yeast on the market of fast rising yeast or regular yeast.

I use regular that takes about 10 minutes to rise in a warm place~ 1/2 cup warm water and 1 tsp sugar. (not by window)


Happy Baking~

Sweet Potatoe Biscuits
11 years ago


1 1/4 cups whole wheat pastry flour
1/2 cup unbleached white flour
2 tsp baking powder
1/2 tsp salt
3 tbsp butter

1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tbsp honey
1/3 cup finely chopped pecans or walnuts

Preheat the oven to 425 degrees F degrees.

In a mixing bowl, sift together the flours, baking powder & salt. Work the butter in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey & nuts and work them in to form a soft dough. Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.

With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean. Transfer the biscuits to a plate and serve hot.

Per Biscuit:
116 Cal; 4 g Fat; 19 g Carb; 2 g Protein; 0 mg Cholesterol; 151 mg Sodium

11 years ago
I have a nice warm TV in my kitchen that has a cabinet I can put a bread bowl on top of, ha.  If you have an old fashioned type of natural gas oven with a pilot light, putting your bread in there is good, too (also serves as a great place to dehydrate fruits and vegetables).

I would like to recommend a rather old book on breadmaking: Braue's Bread Book.  My copy (very well worn indeed) dates back to the 1970's and is a paperback book; there may very well be newer editions of it these days.  I just use my old one, I'm THAT happy with it.
11 years ago

black rye bread

Juoda rugine duona            Rugine duona pic.jpg 


5 kg (10 Ibs) coarsely ground sifted rye flour

 2,5 I (10 cups) water

50 g (2 oz) salt

500 g (18 oz) starter


250 g (9 oz) rye flour

25 g (1 oz) yeast

200 g (7 oz) warm water  

11 years ago

To make starter, mix rye flour with yeast, which has been dissolved in water. Cover with a linen cloth and store 24 h in a warm place.

Heat water to 86 F/30 C, add 1/3 of flour, add starter which has been dissolved in warm water, stir well, sprinkle the surface with flour.

Cover dough-trough and place  in a warm pspot to let dough ferment well. During fermentation the volume of the dough will almost triple. Fermentation takes about 14 hours. Beat dough thoroughly, add remaining flour, salt and knead well. Dampen top of dough with water, cover and store in warm place until it rises.

Put dried cabbage, maple leaves or sweet flag on a table, or jusi dust it with flour. Form two loaves

Put loaves on baking pans. Bake in oven at 350 F/1 80 C for 2 hours. Bread is done when it gives off a solid sound if you tap at the bottom.

Take out bread, dampen tops of loaves with cold wa¬ter, cover with a linen cloth and let cool.

11 years ago


Lauknešėlis                                  Laukneselis pav.jpg

1 k (2 Ibs) black rye bread, soaked in

water and drained

4 tablespoons flour

3 eggs

300 g (10,5 oz) cold smoked ham

1 tablespoon caraway seed

100 g (3,502) fat


2 tablespoons flour

40 g (1,5 oz) water

1 egg

Add eggs, caraway seeds and flour to drained bread. Knead well. Flatten and make small round forms. Place a spoonful of ham on each. Fold over, seal seam and make an oblong shape. Roll in flour.

To make dough, beat flour, water and eggs together until achieving a homogenous mass.  Fry in hot oil until golden brown on both sides.


Una's Cheddar Beer Bread (bread machine dough cycle)
11 years ago

Does anyone else use a bread maker?

Una's Cheddar Beer Bread (bread machine dough cycle)

A tender beer bread with a rich cheesy taste reminiscent of cheese nips. Excellent plain, in sandwiches, or

Original recipe yield:
2 (1 pound) loaves


1 (12 fluid ounce) can or bottle premium lager
2 tablespoons margarine
2 tablespoons milk
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons sugar
4 teaspoons yeast
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
8 ounces reduced-fat extra-sharp Cheddar cheese
2 tablespoons margarine, melted

1. Grease two (9x5 inch) loaf pans.

2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons

margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and

sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper,

onion, garlic, and herbs. Begin the dough cycle.

3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump.

Once the dough forms into a sticky ball, gradually add the cheese crumbles.

4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be

somewhat soft and sticky. If it is too dry, add a bit of milk.

5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a

greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.

6. Preheat the oven to 350 degrees F (175 degrees C).

7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow

sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool

completely before cutting.

Servings Per Recipe: 24

Amount Per Serving

Calories: 122

Total Fat: 2.7g
Cholesterol: 3mg
Sodium: 283mg
Total Carbs: 19.7g
    Dietary Fiber: 1.1g
Protein: 3.5g

Chocolate-Cherry Bread (Bread Machine)
11 years ago

Chocolate-Cherry Bread (Bread Machine)
Makes 24 servings
Prep: 15 minutes
Bake: Depends on make of bread machine

1 cup milk
1 egg
3 tablespoons butter or margarine
3 cups bread flour
1/3 cup sugar
1/3 cup unsweetened cocoa powder
3/4 teaspoon salt
1 teaspoon active dry yeast
2/3 cup snipped dried tart red cherries
1/3 cup chopped pecans
1. Add ingredients to a bread machine according to manufacturer�s directions for a 1-1/2-pound loaf. Makes 24 servings.

Might try to make this tomorrow after I make my cinnamon bread today!

banana-oatmeal-bread recipe
11 years ago

banana-oatmeal-bread recipe

1/4 c steel cut oats, soaked in 1/4 c boiling water until mixture
  is at room temparature
 1 tsp salt
 3 tbsp powdered buttermilk
 3/4 c rolled oats
 1 1/2c whole wheat flour
 2 Tbsp vital wheat gluten
 2 Tbsp brown sugar
 3 Tbsp water
 1 1/2 tsp EnerG beaten with 2 TBSP water (or I guess other 1 egg equivalent)
 3/4 c mashed very ripe bananas
 2 tsp yeast
 Place all ingredients except yeast in machine. Place yeast in
 dispenser.  Program for whole wheat and press Start (work ok with
 Basic bread too).
 I've added all different kinds of dried fruit (apricots, dried
 cherries, raisin s) to this and that comes out great.  Add 1/2 cup of
 chopped fruit whenever you normally add raisins

chocolate bread
11 years ago

for those that don't use a bread machine here's another chocolate bread recipe

Chocolate Bread

This chocolate bread doesn't taste sweet. It tastes savory, and is good with cream cheese!"

1 tablespoon sunflower seed oil
2 teaspoons salt
1 3/4 cups warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package instant yeast
6 cups bread flour
4 1/2 tablespoons white sugar
3/4 cup unsweetened cocoa powder
Combine flour, salt, yeast, sugar, cocoa, sunflower oil, and water in a large bowl. Stir everything with a wooden spoon until you have a soft dough.
Place the dough on a lightly floured surface. Knead for five minutes, until smooth and elastic.
Divide the dough in half, and roll each half into a ball. Place both on a baking sheet. Cut crisscross designs in the tops, and cover with a kitchen towel. Let rise until double in size.
Bake at 425 degrees F (220 degrees C) for 35 minutes.

Servings Per Recipe: 24

Amount Per Serving

Calories: 145

Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 196mg
Total Carbs: 28.8g
    Dietary Fiber: 1.8g
Protein: 4.7g

Pumpkin Cranberry Bread
11 years ago

I got some dried cranberries from my son's girlfriend so I thought I might try this one.

Pumpkin Cranberry Bread

READY IN  1 Hr 20 Min

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).

2. In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.

3. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.

4. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes

Servings Per Recipe: 14

Amount Per Serving

Calories: 360

Total Fat: 14.5g
Cholesterol: 30mg
Sodium: 213mg
Total Carbs: 55.1g
    Dietary Fiber: 2.5g
Protein: 4.6g

11 years ago
Penny, wow lots of new recipes; do let us know how they turned out when you get a chance to make them.
11 years ago
Has anyone made a good & tasty loaf of bread mixing in some soy flour?  I've got some but hadn't tried any recipes yet
strawberry bread
10 years ago

Strawberry Bread

Original recipe yield:  2 - 9 x 5 inch loaves

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add

strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves

out, and cool completely.

Servings Per Recipe: 24

Amount Per Serving

Calories: 285

Total Fat: 17g
Cholesterol: 35mg
Sodium: 161mg
Total Carbs: 31.2g
    Dietary Fiber: 1.5g
Protein: 3.4g

10 years ago

Soft and chewy. Cut or tear into pieces and serve as a healthy snack for the kids.


2 eggs

1/4 cup plain yogurt

3/4 cup milk

1/4 olive oil

4 cups unbleached flour

1 tbsp granulated sugar

1 tbsp baking powder

1/8 tsp baking soda

1  1/2 tsp salt

Beat eggs in large bowl until frothy.  Add yogurt, milk and oil.


Measure remaining ingredients into separate bowl.  Stir well.  Add to egg mixture.  Stir. 

Turn out onto floured surface. Knead 8 to 10 times until dough is smooth.  Cut into 30 pieces about the size of a golf ball.  Cover with damp tea towel.  Let stand 1 hour.  Roll or pat each ball on floured surface into 6 inch circles. 

Arrange on greased baking sheets.  Bake in 450 degrees F oven for about 3 to 4 minutes until puffed and browned. 

Makes 30.

10 years ago
Nancy, that nan looks as good as I know that they are...they are one of my favorite Indian breads.
10 years ago

Lemon Zucchini Bread

2 cups unbleached flour

1 cup shredded zucchini

1 cup chopped walnuts

3/4 cup honey

2 tsp baking powder (aluminum free)

1 tsp salt

2 large eggs

1/2 cup almond milk

1/2 cup olive oil

2 tsp grated lemon zest (organic)

1) preheat oven to 350. Coat two loaf pans with spray or butter.

2) mix flour, zucchini, walnuts, baking powder and salt in a large bowl.

3) stir in eggs, almond milk, olive oil, honey and lemon zest. Mix gently until dry ingredients are moistened.

4) pour batter into prepared pans, dividing equally.

5) bake 40-45 minutes.

10 years ago

Marie, that sounds so good I want some right now.....when are you serving?  I must say this group can really make one hungry!

10 years ago
Diana, it makes 2 loaves I would be happy to share with you
trying again with flour types
10 years ago

Wasn't sure how to edit other so here it is again.

All-purpose Flour

All purpose flour has a medium protein content that makes it suitable for most baking uses. Store all-purpose flour in an airtight container for up to 1 year. US all-purpose flour and UK plain-flour can be substituted for one another without adjustment.

Arrowroot Flour

This flour is made from the fleshy root stock of the tropical arrowroot plant. Its white, fine, and powdery texture is very similar to cornstarch but it has no flavor at all. It is typically used as a thickener for puddings, sauces and other cooked foods.

Barley Flour

Barley flour is made from barley ground very finely. It is rich in protein, calcium, phosphorus, potassium, iron, and B vitamins.

Bean/Legume Flours

Made easily by grinding all types of beans, this flour can be used to enhance the flavor and health benefits of your breads, and they also make easy soups and dips.

Bread Flour

The best flour for bread making, it is ground from hard wheat. It has a high protein (gluten) and low starch content.

Brown Rice Flour

Ground from brown rice, this flour has a slightly sweet flavor. It is used alone or combined with wheat flour in breads and batters.

Buckwheat Flour

Buckwheat flour is ground from the seeds of a plant originating in Asia, has an earthy, slightly sour flavor that is usually tempered in commercial products by the addition of a little wheat flour.

Chestnut Flour

Chestnut flour is made from dried, ground chestnuts and usually sold in ethnic markets.

Corn Flour

A yellow, finely ground version of cornmeal, corn flour is used to add a mild corn taste and a pleasing texture to baked goods.


is a term that commonly refers to all-purpose flour, a blend of hard and soft wheats. Natural, pale yellow unbleached flour yields more crisp results; bleached white flour yields more tender results.

Gluten Flour

Gluten flour is made from hard wheat, and contains a high percentage of gluten, the protein in wheat flour that gives dough an elastic quality and helps it rise. It is often used in combination with low-gluten flours.

Millet Flour

Made from a small round grain resembling mustard seed, this flour has a slight nutty flavor.

Oat Flour

Oat flour is a fine flour ground from dried oats, has a characteristic nutlike flavor. It is used in combination with wheat flour.

Pastry and Cake Flours

Pastry flour is lighter and has a lower protein level of ~9-10% as opposed to ~ 12-13% found in bread flour. The soft, flakiness of pie crust is attributable to the softer flour. Cake flour is lighter than all purpose flour. It is not used much anymore, but if it does come up, you can substitute all-purpose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour.

Potato Flour

This is a gluten-free flour made from cooked, dried and ground potatoes. It is mostly used as a thickener. It is also known as potato starch.

Rice Flour

This very fine powdery flour is made from pulverized long-grain or glutinous rice, used to thicken cakes and puddings as well as to make noodles and very fluffy breads.

Rye Flour

Rye flour is a fine flour ground from grains of rye grass, a close relative of wheat. It has a slightly sweet-sour flavor.

Self Rising Flour

Self-rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour. US whole wheat flour is interchangeable with UK wholemeal flour.

Semolina Flour

Semolina flour is made from the finely ground endosperm of Durum wheat. Usually used in pasta making, it is a tasty, high protein ad

10 years ago

Penny! Such good info about flours.....I appreciate the time you went to sorting out the formatting

You cannot currently send a star to Penny because you have done so within the last week. 

So here is one for you

This post was modified from its original form on 27 May, 8:41
Biscuits With Herbs
10 years ago

Eat this flavor-rich biscuit with any main course..


1 cup unbleached flour

1 cup whole wheat flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp dill weed

1/4 tsp thyme

1/8 tsp garlic powder

1 tbsp granulated sugar

1/4 cup olive oil

3/4 cup milk (approx)

Measure first 8 ingredients into bowl.  Mix well. 

Pour milk over top.  Stir until mixture forms a soft ball. 

Knead on lightly floured surface 6 to 8 times.  Roll or pat 3/4 inch thick. 

 Cut with 2 inch biscuit cutter~or use what you have....

Arrange on ungreased baking sheet.

Bake in 450 degrees F oven for 12 to 15 minutes.  Makes 12 biscuits.


Egg Crackers
10 years ago

1Parrot1.gif picture by nan_75

Great for dipping in antipasto

2 large eggs

1 1/4 cups unbleached flour

1/2 tsp baking powder

1/2 tsp salt (optional)

Beat eggs with spoon in medium bowl until blended.  Mix in flour, baking powder and salt. Knead until smooth.  Roll out 1/8 inch thick.  Cut into squares.  Place on ungreased baking sheet.  Prick well with fork. 

Sprinkle lightly with salt if you want.  Bake in 400 degrees F oven for about 5 minutes until golden brown. 

 Makes 60 crackers.

Background on Antipasto

Antipasto is the Italian equivalent of hors d’œuvre, meaning “before the meal” (anti = before, pasto = meal). In Italian cuisine, this typically consists of savory cold foods such as cheeses and raw or marinated vegetables, as well as cold cuts and cured meats such as prosciutto.

Meze is the equivalent of hors d’œuvre found in the Turkish, Bosnian, Greek, and Middle-Eastern cuisines.

In the Montenegrin cuisine and language, the term Meza is in fact the synonym for the Italian-style Antipasto, and not the aforementioned Meze. Pasabocas is the Spanish equivalent of hors d’œuvre in Colombia, pasapalos in Venezuela, botanas in Mexico and entremés, or tapas in Spain.

Zakuski is an offering of hors d'oeuvre served in Russian and Slavic cuisines. Usually presented buffet style, it often consists of cured meats and fishes, various pickled foods such as carrots, cucumbers, and garlic, prepared salads, caviar, and breads. Zakuski is often offered with vodka or other spirits.

10 years ago

Is there anyone with a good gluten free bread recipe?

I found this very yummy one at my helath food store for $8!!!! and it was small....but it was the best gluten free bread I had ever had.

10 years ago

Apple-Nut Cinnamon Rolls

To make the preparation easier for you, suggestion to have the ingredients in step 4 in a saucepan ahead of time, ready to heat.

1applenutcinnamonrolls.jpg picture by nan_75

Knead in Pan

8  1/2 to 9 cups unbleached flour

2 pkgs yeast (let rise with water 10 minutes)

2 tsp unbleached flour

1/2 cup unsweetened apple juice concentrate (any brand)

1/2 cup plus 1 tbsp water

1   1/2 cups unsweetened apple juice concentrate (any brand)

1/2 cup plus 2 tbsp water

1/2 cup plus 1  1/2 tsp olive oil

1 tsp salt

4 egg whites of 2 extralarge eggs, beaten

Apple Drizzle Topping (if desired)


1/4 cup olive oil

2  1/4 tsp cinnamon

scant 1 tbsp arrowroot or cornstarch

1/2 cup unsweetened apple juice concentrate (any brand)

1/3 cup chopped pecans

1.  Measure flour into a large bowl and sift four times.

2. In a small bowl, stir together yeast and 2 teaspoons flour.

3.  Place 1/2 cup concentrate and 1/2 cup plus 1 tablespoon water in a small saucepan and warm to 120 degrees F.  Pour over yeast mixture, stir gently to moisten, and let stand for 10 minutes.

4.  In a 4-quart or larger saucepan or pot, combine 1  1/2 cups concentrate, 1/2 cup plus 2 tablespoons water, oil, and salt.  Heat mixture to 130 degrees F.

5.  Add 2 cups sifted flour to water-and concentrate mixture and stir to count of 20.  Add yeast mixture and stir in count to 20.  Add eggs and stir to count of 20.  Add 1 cup sifted flour and stir to count to 20.

6.  Start timing.  Kead for 10 minutes in the pan, not on a flour surface, gradually adding flour until the dough is soft and not sticky to touch.  Make sure you work the dough until it is smooth and elastic.  Lave dough in pan, cover with a towel, and let rise in a warm place for 60 minutes.  While dough is rising, make filling.

7.  To prepare filling: In a small saucepan, stir together all filling ingredients except nuts.  Cover over medium heat, stirring constantly, until mixture thickens.  Do not boil arrowroot.  Remove from heat and stir well to mix in oil.  Cool  Divide filling into two portions.

8.  Generously grease two 13-by 9- by 2  1/2-inch pans.

9.  Using a little flour as possible (dough will be quite sticky), punch down dough, leave in pan,  and knead for 1 minute.  Let dough rest for 4 to 5 minutes, uncovered.  Divide dough into two portions.  Rol out each portion on a lightly floured surfacxe to 1/2-inch thickness.  Spread filling on dough; sprinkle with nuts.  Roll up each portion of dough and filling cut into 1  1/2-inch pieces 13 to 14 pieces per portion; 26 to 28 pieces total).

10.  Place rolls in pans.  Cover pans with towels and let rise in a warm place for 55 minutes.

11.  Preheat oven to 350 degrees F.

12. Bake about 25 minutes or until sides and tops are slightly golden.  Remove pans from oven and turn out rolls onto a large baking sheet.  Use another large baking sheet, flip rolls over.  Top rolls, while still warm, with Apple Drizzle Topping.  Serve warm or cold, or cool completely, wrap in plastic, and refrigerate or freeze.  Total preparation time is approximately 3  1/2 hours.

Makes 36 to 28 rolls

Per Roll (without apple drizzle)

calories 268.4, protein 5.2 g, fat 8.1 g, carbohydrate: 43.4g, sodium 98.4 g

Diabetic exchanges: starch 2, fat 1  1/2, fruit 1

Apple Drizzle Topping:

1/2  cup unsweetened apple juice concentrate (any brand)

1   3/4 tsp arrowroot or cornstarch

generous 1/4 tsp cinnamon

1/4 cup chopped pecans

1.  Place all ingredients except nuts in a small saucepan and stir well.  Cook over medium heat, stirring constantly, until mixture thickens.  Do not boil arrowroot.

2.  Remove from heat and beat well.  While still hot, using a large metal spoon, drizzle topping over warm rolls; sprinkle with chopped nuts.

Per serving: calories 17.3, protein 0.1 g, fat 0.8 g, carbohydrate 2.6 g, sodium 1.4 mg

Diabetic exchanges:  fruit 1/2

10 years ago

Nancy, those sound so good and no sugar!!!!!  

Do they get crispy like the ordinary full of sugar ones?

10 years ago


No, these are not crispy~ these delicious rolls are very soft & tasty...


This post was modified from its original form on 22 Dec, 14:13
10 years ago

Banana Bread (Muffins)

1bananamuffins.jpg picture by nan_75

You can make these into muffins~prepare 18 standard-sized muffin cups with paper liners.  350 degrees F for 20 minutes or till cake tester inserted in center of one muffin comes out clean.

Cool. Keep stored in fridge.


For baking Banana Bread~preheat oven to 325 degrees F.  Coat 9 x 5 x 2 1/4 inch loaf pan with Pam.


generous 3/4 cup mashed banana

1/3 cup olive oil

4 egg whites or 2 large eggs

1/2 cup water

2 cups unbleached flour

scant 1/2 tsp cinnamon

scant 1/2 tsp nutmeg

1 cup chopped nuts (optional)

generous 1 tsp baking soda

generous 2  1/4 tsp baking powder

In a large bowl, and using a hand-operated mechanical beater, whip together banana, oil and eggs, and water.

Add flour, cinnamon, nutmeg, and nuts. If desired, to banana mixture; mix.  Stir in baking soda and baking powder quickly, and then mix (28 to 30 beats).  Immediately pour batter into prepared loaf pan.

Bake 50 to 53 minutes or until a knife inserted in the center of the loaf comes out clean.  Loosen bread from pan with knife and turn loaf out onto a wire rack to cool  To store, wrap cooled loaf in plastic and store on countertop or freeze.

Makes: one loaf (12 slices)

per serving calories 143, protein 3.1 g, fat 6.3, carbohydrate 18.2 g, sodium 147 mg,

Diabetic exchanges:   starch 1  1/4, fat l

10 years ago

I will try it on an open fire. I have no oven here. But I will surely do a great try also for other people from a farm here.

Only deep thanks!

just ronald, messenger

gluten free...
10 years ago

Reading through all of these recipes makes me wish I could have a regular loaf of bread!!!

Quinoa Bread-on the back of Ancient Harvest Organic Quinoa Flour bag-

Meg's Apple-Nut Bread

2 1/2 C quinoa flour                                                               1 1/3 C applesauce                                                              1/2 C butter(I have to use coconut oil-darn dairy)                    1 C sucunat(or any other natural sugar)                                   1/2 C chopped walnuts(or any other type of nut you want or none)                                                                           1 baking apple grated(I used a regular apple)                           2 tsp baking soda                                                                1/2 tsp vanilla(I think McCormicks is naturally gluten free.)        1/2 tsp sea salt                                                                     1 tsp cinnamon(I like to add nutmeg too)                                 1 cup raisins(I like sour cherries too)                                        3 natural eggs

Preheat oven to 350 degrees. Cream butter(or oil) and sugar together. Beat in eggs one at a time. Stir in applesauce, grated apple, raisins and vanilla. In seperate bowl stir together remaining ingredients. Add to wet mix, stir by hand until well combined. Turn into an oiled 5 by 7 loaf pan. Bake at 350 degrees for 50-60 min. or until an inserted toothpick comes out clean. Cool 10 min before removing from pan.

***when using coconut oil, make sure other ingredients are room to warm temp. If other ingredients are cold it will make the oil solidify again. And just to warn those who have not ried quinoa flour before, it has kind of an earthy taste and is one youg et used to.

another gluten free...
10 years ago

Cashew Bread-

18 oz. cashew butter(@ 2 C)                                                   1/2 C coconut oil(or butter)                                                    1 1/2 tsp baking soda                                                              10 natural eggs(yes, 10 eggs)                                                    1 tsp sea salt  

*** to make more cakey add an extra egg. Can add 1/2 a bag of frozen berries. Makes 2 loaves.

Add ingredients together, adding one egg at a time. Pour into greased laof pan and bake @ 300 for 50 min.

For cake, omit salt and add 1 C honey, 3/4 tsp cinnamon, and/or 1 tsp vanilla.

This post was modified from its original form on 28 Dec, 10:32
10 years ago

Ack, sorry my posts got all wacky.

A couple of questions....

Has anyone ever used alternative flours in a bread machine? I really want to try hemp flour too, any one tried that before?

10 years ago

Cranberry Banana Walnut Bread

If you like cranberries, you will find Cranberry Banana Walnut bread a most satisfing quick bread, with its intriguing tart-sweet flavor and bright specks of red throughout.

Easily prepared, Cranberry Banana Walnut Bread freezes well for about a month, making it a great treat to have on hand for expected or unexpected company.

1CRANBANLOAF.jpg picture by nan_75

Fruit and Nuts

1/2 cup walnuts

1  1/2 cups fresh or frozen cranberries

Dry Ingredients

2  1/2 cups unbleached white flour

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Wet Ingredients

1/2 cup fruit sweetener

1/2 cup oil

1/4 tsp grated orange zest

2 eggs

3 tbsp unsweetened orange juice

1/2 tsp vanilla extract

1 cup mashed ripe bananas (1 to 2 medium size bananas)

Preheat the oven to 350 degrees F.  Lightly spray the loaf pans.

Toast the walnuts in the preheated oven for 7 to 10 minutes, stirring occasionally.  Allow the nuts to cool.  Then coarsely chop them with a knife or with a pulsing action in a food processor, and put them aside.

Wash and sort the cranberries.  Coarsely chop them with a knife or with the pulsing action in a food processor, and put them aside.

Wash and sort the cranberries.  Coarsely chop them with a knife or with the pulsing action in a food processor, and put them aside.

Sift the dry ingredients together.

Use the electric mixer on a medium speed to whisk together the sweetener, oil, and orange zest until thickened, about 5 mintues.  Add the eggs, one at a time, beating well after each addition.  Reduce the speed and stir in the orange juice, vanilla, and mashed bananas.

On low speed, slowly add the sifted dry ingredients, walnuts, and cranberries.  Mix just until blended, being careful not to over-mix.  Pour the batter into the prepared loaf pans.  Bake the loaves on the middle shelf in the preheated oven for 50 to 60 minutes, until a toothpick inserted in the center of each loaf comes out clean.

Cool the loaves slightly before removing them from the pans and cooling them on a wire rack.  Wrap the cool breads in plastic wrap and let them sit for a few hours to overnight at room temperature before slicing.

Replying To: Bread Making!!!
10 years ago


I really like the recepies, but I was wondering if someone can post a recepie for crapes that are not sweet, and if there is a healthy filling for them, I love the sweet ones but I wanted to learn a recepie for other kind, because I really like crapes!!

well... thank you.

10 years ago
Hi Natalie, we have some good recipes in Pancakes, Crepes & Toppings!
10 years ago
Cranberry Banana Walnut Bread
10 years ago
What kind of fruit sweetner was used for the bread? I would like to know also what I can use in place of white sugar when I bake? Thank you

Mary Kay

This post was modified from its original form on 05 Jan, 18:56
10 years ago

Natalia, I wonder if you are asking about a recipe for "blini" ...  the thin, buckwheat pancakes usually served with sour cream, caviar, and/or smoked salmon.

I'll post some recipes for blini in this group:

Pancakes, Crepes & Toppings!

no white sugar
10 years ago
For baking I primarily use organic sucunat. Sometimes I will use organic white sugar. The brand I buy is Wholesome Sweetners, organic and fair trade
322 Days ago?
9 years ago

From what I see, it appears that the last post to this group was almost and entire YEAR ago! Did everyone go away. . . I know there are lots more types of bread recipes out there. I know there are people with questions out there.

For instance, after you form rolls, how long
can you refrigerate or freeze them before
they are baked?

I just found this place . . . Please tell me it isn't defunk!

Easy Wholewheat Loaf
9 years ago

570 g wholewheat flour, plus extra for sprinkling
2 tsp salt
1 tsp ground cumin
1 tsp sugar or honey
2 tsp dried yeast
400 ml hand hot water (more, if needed)

Warm flour for 10 minutes, mix together with all other dry ingredients. Make a well in the middle and add the water (and honey, if using instead of sugar). Slowly mix the water and flour mixture together and then knead it smooth. It should be a bit sticky, but not sticking to the bowl.
Stretch the dough to an oblong, fold over in thirds and fit it in the tin. Sprinkle with flower, cover with a damp cloth and let it rise at room temperature for 30-40 minutes.
Bake at 200 C for 40 minutes (for a single 900 g loaf) or 30 minutes (for two 450 g loaves).
Turn bread out of tin and return to oven upside down for another 10 minutes to crisp the bottom and sides.

You can also add pumpkin or sunflower seeds as well as different flavours (onion, herb ...).

Re: [Healthy Cooking] Bread Making!!!
9 years ago

thank you for ideas always enjoy them thnaks ---

9 years ago

Rebecca, this is just one of many folders in Healthy Cooking and every day people come here and post.  This particular subject just has not been visited for some time and now it is.

Kristen, thank you for the very easy bread recipe.

Seed roll, request
9 years ago

Hard to believe, but the other night, at the ships' party for Christmas, the thing I ate with the most relish was the seeded roll that was light but extremely flavorful. The general buffet menu was so-so but I enjoyed the bread so much I almost asked my husband to get more!
The bread isn't what I would call a health bread, or a sweet one, just good old fashioned flavor, and not a wheat flavor, per se.

Salt content reduction?
8 years ago

Can anybody advise me here please?

I have joint problems so I am forced to use an electric bread maker which I find to be an excellent cost saver over shop bought bread.
We like 50-50 bread where 1/2 the strong flour is wholemeal and the other 1/2 is white. The recipe with the machine required powdered milk which I have reduced to 1/2 and found a better loaf, but now I want to know if I can cut the salt by 1/2. My reason for asking and not simply trying a loaf,  is basically down to I dont want to waste a complete loaf. Does the salt affect anything other than the final taste?

8 years ago

Polly, I have made bread without the salt and it is still good.  I do not know of any reason that you would have to for the sake of the recipe for bread to work.  So I am sure if you are simply reducing the amount of salt it will be ok.  A suggestion is that the first time you reduce it; make a smaller batch of bread so if you do not like the tastes so much it won't be too much to eat.

Let us know how it works for you.

8 years ago

Thanks for that info. I have made a 50-50  2lb loaf with much reduced salt and 1/2 the dry mik and sugar. It has turned out to be a much better tasting bread and now my sugar and milk powder will last twice as long too

This post was modified from its original form on 08 Mar, 7:45
8 years ago

I love bread...

Warm Olive bread

Before I became ill all the bread here was home made, now I am like Lazerus and hope the baker fairy throws me crumbs.  We do have a very good bakery here but they sell out so quick the store generally only has bread for about an hour each day. 

They sell lots of bakery sweets and I am not fond of sugar, odd fact when I grew up we were too poor to have things like sugar, we had fruit from the trees.

I never developed a taste for sugar especially white sugar, it tastes odd to my palate, I would not eat it as a child even if we had it.  I can not remember the last time any processed sugar was in this house, been divorced about 15 years so a good guess is about 15 years.  Oddly my brother is the exact opposite, he did not have sugar either growing up and I think he and his wife (she bakes alot) use 10 to 15 lbs a week if she is giving cookies or cakes to the kids, and they use over 5 lbs a week between he and his wife.

8 years ago

That is great Polly!  Now if you would like you can cut the powdered miik down even more as in my opinion is not the healthiest of ingredients.  And instead of sugar try honey or molasses. You only need about 1 - 2 tablespoons for each loaf of bread.  If you use molasses you will get all the minerals and vitamins in it as extar nutrition.

Bill, good story about your experience with sugar; love to see it reposted All about Sugar! I grew up in the exact opposite type of home....we are all sugar addicts!  In my case a recoverring one.

Gluten-Free Bread
5 years ago

2 1/2 tsp. active dry yeast
1 1/2 c. warm milk
3 c. gluten-free all purpose flour (I use Bob's Redmill gluten free all purpose flour)
2 tbsp. sugar
1 tbsp. potato flour
1 tbsp. xanthan gum
3/4 tsp. soy lecithin granules
3/4 c. whole eggs
1/4 c. oil
1 tsp. cider vinegar
1 tsp. guar gum
3/4 tsp. sea salt

In a small bowl, add yeast to warm milk and let foam for 5 minutes. Meanwhile, in a large mixing bowl mix with mixer all ingredients. Add yest/milk and mix on medium for 2 minutes, scraping down sides if needed.

Place dough in greased 9x5 nonstick pan. Smooth dough with spatula. Cover and let rise in a warm place until dough is level with the top of the pan.

Bake at 375 degrees for 60-65 minutes. Do not underbake. Cover with foil after the first 15 minutes of baking to prevent a hard crust.

Makes 1 loaf.

vegan bread
5 years ago

any vegan bread recipes

5 years ago

U.S. cups to Grams
1/8 cup 30 grams
1/4 cup 55 grams
1/3 cup 75 grams
3/8 cup 85 grams
1/2 cup 115 grams
5/8 cup 140 grams
2/3 cup 150 grams
3/4 cup 170 grams
7/8 cup 200 grams
1 cup 225 grams
you are welcome

Vegan Bread
5 years ago

Soft Sandwich Bread

2 cups soy milk
1/4 cup margarine or oil plus extra for brushing
1/2 cup + 1/4 tsp. sugar
1 1/2 tsp. salt
1/4 cup lukewarm water
2 tbsp. yeast
5 1/2 cups flour

Heat soy milk to scalding. Pour into a bowl with the margarine/oil, 1/2 cup of sugar and salt. In another bowl combine the water, yeast and remaining sugar and allow to sit for 5 minutes. After the soy milk mixture has cooled, add the yeast mixture. Then add 1/2 cup flour and beat about 200 times. Allow to rest for 5-10 minutes. Add 4 cups flour and beat well, then begin to mix with your hands. Depending on the type of flour you're using, add about 1 more cup flour or enough to produce a consistency of dough that can be turned out onto a floured board. Knead for 5 minutes, and put into a well-oiled bowl and let rise for 1 hour. Punch down and form about 12 rolls. Place them on an oiled cookie sheet and allow to rise for 1/2 hour. Bake at 190C/375F for about 20 minutes or until the bottoms are brown and the tops are beginning to brown. Brush with margarine or oil.

5 years ago

I prefer Spelt bread as it is healthier, this is a very simply recipe and with no yeast is pretty quick to make (I originally bought Spelt flour and molasses to make dog biscuits). My wife likes dark breads so if you want a traditional white loaf this is not for you, but it is a very good bread, and healthier.

  • 8 cups spelt flour
  • 1/2 cup sesame seeds
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon blackstrap molasses
  • 2 teaspoons baking soda
  • 4 1/4 cups milk
  1. In a large bowl, mix together the spelt flour, sesame seeds, salt, molasses, baking soda and milk until well blended. Divide the batter evenly between two 9x5 inch loaf pans.
  2. Bake at 350 degrees F for 1 hour and 10 minutes in the preheated oven, or until golden.

Thank you
5 years ago

I appreciate it.  I wanted to make vegan bread but I had a large unhappiness and didn't want to look for the recipe. Thanks.

Thank you
5 years ago

I appreciate it.  I wanted to make vegan bread but I had a large unhappiness and didn't want to look for the recipe. Thanks.

Vegan bread
5 years ago

I'm making the vegan bread now.  I'm going to add quinoa. Will let you know how it turned out! The dough was very nice (I added 2 cups of whole wheat too).

Vegan Bread
5 years ago

Well the Vegan Rolls are awesome.  I added soy soaked quinoa and sunflower seeds and substituted 2 cups of white flour for 2 of whole wheat. 

I slightly sauteed chopped onions (food processor small chop) and a lil salt and put on top  They are lovely.

Thank you for the recipe.

Amish Loaf Bread
5 years ago

Where I live there are tons of Amish. The Amish are famous for their cooking here and is more the kind of food I like most of the time, although it's not the healthiest. They are just a simple people, who I have grown up with.

Their breads are to die here is a recipe for their bread. (I'm sure you could swap out the white flour with wheat flour)

2 cups warm water
2/3 cup sugar
2 packets of yeast (not instant)
1 1/2 tsp. salt (optional)
1/4 cup vegetable oil (def see if another oil will work because I know this isn't healthy lol)
5 1/2 c. flour

In a large bowl dissolve sugar in the warm water and stir in yeast. Allow to prrof about 5-10 minutes. (It will look foamy) Mix in salt & oil to the yeast. Mix in flour, 1 cup at a time. When dough has formed a ball, knead on a lightly floured surface until smooth (not sticky) about 5-10 minutes.

Wipe down previously used bowl & oil well. Place dough in bowl & turn to coat surface of dough with the oil. Cover with a damp cloth or plastic. Wrap in a warm area (I usually set the bowl in the oven with the oven door open while the oven preheats. You can also set your oven to the warm setting.) Allow the dough to rise until it has doubled in bulk.

Knead dough lightly and divide in half. Shape into loaves and place into 2 well-oiled 9x5 inch loaf pans. Allow to rise for 30 minutes.

Heat oven for 5 minutes at 350 and bake loaves in oven for 30 minutes or till top is golden brown.

Let bread sit for at least 15-30 minutes after it comes out of the oven to finish setting up.

5 years ago

I have to take offense to the word "breads" I see it every where now. It is not a word in the English language. The plural of bread has always been bread, not breads. Please stop bastardizing the English language.

5 years ago

Alright Ken, point taken and I started it right at the beginning. I do know that bread is plural. Thank you for pointing it out.