Baked Goods, yeast breads

Herbed Potato Bread

admin — Tue, 26 May 2009 17:58:08 +0000

This distinctive loaf boasts a beautiful bouquet of herbs baked into the crust. Flavored with more herbs, it's a fine accompaniment to savory dishes, but is also delicious toasted, with honey.

Stollen

admin — Tue, 26 May 2009 17:58:08 +0000

Stollen

Hailing from Germany, this fruit-filled bread is traditionally served at Christmastime.

Hearty Grain Bread

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Hearty Grain Bread

This bread recipe combines bulgur, oatmeal, wheat bran, sunflower seeds and whole-wheat flour for a hearty, crunchy texture. It will keep for several days and freezes beautifully.

Lemon Spice Bread

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Lemon Spice Bread

Fragrant freshly-grated nutmeg infuses this lemon bread with flavor.

Water Bagels

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Water Bagels

These classic bagels are also known as New York bagels. If the secret ingredient, as New Yorkers always contend, is indeed the water, out-of-town bakers are out of luck. However, minus the Hudson River, these bagels are still a good replica of the bagels many think of as the definitive model.

Pumpernickel Bagels

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Pumpernickel Bagels

Chewy and dark, this pumpernickel bagel exudes a hearty, peasant bread flavor.

Golden Egg Bagels

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Golden Egg Bagels

Egg bagels are lighter and a bit sweeter than water bagels. They are great for sandwiches.

Montreal Bagels

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Montreal Bagels

Montreal-style bagels are smaller and sweeter than their counterparts.

Onion Bialys

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Onion Bialys

Bialys are like bagels, but they're baked instead of boiled. Lots of chopped onion and poppy seeds are a tasty topping.

Wheat Bread

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Wheat Bread

A touch of brown sugar sweetens this multi-grain bread.

Grissini

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Grissini

Long, crispy, thin breadsticks like these grissini are laid right on the tablecloth at many Piedmontese restaurants.

Crunchy-Munchy Corn & Millet Bread

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Crunchy-Munchy Corn & Millet Bread

The outside of this rustic-looking bread is crunchy and the inside is moist and soft, with a smattering of small bits of corn grits and millet or sesame seeds. The loaf's mild corn flavor goes well with chowders, stews and Tex-Mex dishes. The bread calls for millet, which is sometimes hard to find (look for it near other grains); sesame seeds can be substituted with good results. A pot with a 9- to 10-inch diameter, such as a Dutch oven, will produce a nicely domed loaf, while a wider-bottomed pot will allow the dough to spread out and form a relatively flat loaf. Recipe by Nancy Baggett for EatingWell.

Everyday Whole-Wheat Bread

admin — Tue, 26 May 2009 17:58:08 +0000

Everyday Whole-Wheat Bread

This whole-wheat loaf is excellent for sandwiches, toast or eating plain. It has a light, springy texture and a mellow, slightly sweet grain taste from cracked wheat. The crust is crisp when the bread is first baked, but gradually softens as it stands. Recipe by Nancy Baggett for EatingWell.

Orange-Spiced Fruit Bread

admin — Tue, 26 May 2009 17:58:08 +0000

Orange-Spiced Fruit Bread

Orange zest, aniseed and allspice, along with honey, lend this full-bodied fruit bread an intriguing flavor. The medley of three dried fruits gives it a chewy texture, eye-catching color and healthful fiber. For a festive look, the bread is baked in a tube pan: a 10-cup Bundt, Kugelhopf or other pan with a center tube and decorative shape is ideal. This bread is nice as a snack or, when drizzled with the sugar glaze, as a dessert or fine companion to tea. Recipe by Nancy Baggett for EatingWell.

Seeded Multigrain Boule

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Seeded Multigrain Boule

Yes, this 3-pound, seeded, very attractive loaf seems to call for everything but the kitchen sink, but it's worth it! Not only is it high in fiber, but the blend of seeds and grains lends it a wonderfully nutty flavor, aroma and texture. The boule is baked in a 4- to 6-quart Dutch oven or similar ovenproof casserole dish. A heavy container with a tight-fitting lid works best, as the steam trapped inside the pot helps crisp the crust. Keep in mind that in a very wide-bottomed pot the loaf will spread out and be fairly flat; in a taller, narrower one it will be thicker and have more height (and may take slightly longer to bake through). Recipe by Nancy Baggett for EatingWell.