Bread recipe collection
ready in over 4 hours
Soft, sweet bread, that can be eaten neat, or with sweet or salty supplements. Kids love it, grown-ups love it. Not as sweet as brioche, though. It's always a success!
A rustic whole-grain free-form loaf barley bread recipe. Wonderfully rich and complex flavors with a hearty texture that's great when toasted and spread with your favorite toast topper.
Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.
This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.
This is an easy quick bread, made with ingredients you most likely always have in your pantry. Include this delightful sweet in your afternoon tea, or enjoy for breakfast or snack time.
A nutty and dense loaf. Great with peanut butter, or make a delicious German sandwich.
All over the world there are various coffee-cakes recipes. Some of them became a part of the traditional dishes. And my sister got one recently, which she discovered suddenly and I really liked it. It's fluffy and soft, it reveals itself in a wonderful lemon flavour...
One word 'yummy'. This bread is good on its own or with any of your favorite Italian dishes.
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