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Bread and Bun Recipes

White Bread – The best toasting bread ever!

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White Bread

Beautiful Crispy Breakfast Toast This is the best recipe I have ever found for a loaf of white bread that is perfect for making toast.……

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Challah Bread

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Challah Bread Loaf

Challah Bread

According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. (Source Wikipedia) Traditionally its a braided bread and is mostly sold that way.

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Cornbread A Traditional Recipe

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cornbread

Cornbread

Whether it’s for Thanksgiving dinner or a midweek stew, cornbread so easy to make is a wonderful addition to a hearty warming cold-weather meal. I came across this a while ago and found it easy and very satisfying. You can also change it a bit by adding herbs like fresh rosemary.

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Maneghi Pasta

Posted on by by Posted in Bill's Pasta Book, Bread, Buns, Scones & Muffins, Pasta Corte – short or extruded pastas
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Other Names: Region: Made with: About:  Source: Photo Credit:…

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Garlic Bread ala NYC 1970’s

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garlic bread ala 70's nyc

Garlic Bread ala NYC 1970’s

This is the great garlic bread of my days in New York where it was served at all the really good brunch restaurants on 3rd Ave. Warm and crispy it’s a breeze to make and really garlicky (is that a word?). A simple restaurant recipe.

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    A Quick Note

    I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

    Catagories

    Canapes

    Cherry Tomatoes filled with Pesto
    Potato Pancakes with Smoked Salmon
    cream cheese and caviar toasts
    smoked mackerel with horseradish cream
    mushroom sausage canape
    I don't have many canapes here. The ones I share are super quick, Your guests will appreciate the effort.

    A Quick Note

    I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course, professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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