Yeast bread recipe collection
ready in over 4 hours
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.
A nutty and dense loaf. Great with peanut butter, or make a delicious German sandwich.
One word 'yummy'. This bread is good on its own or with any of your favorite Italian dishes.
Traditional home-made bread that turns out a crispy tasty crust with a delicate soft interior.
Easy to scale down to make one or two loaves. Shortening can be replaced by butter. You will love the aroma during the baking, it fills up the entire house with freshly baked bread smell.
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