27 laker recipes

Three-ingredient bread machine bread made with just flour, water, and yeast. No sugar, no fat, no oil. A lean, simple loaf for calorie-conscious bakers.

Herman starter, the friendship sourdough-style yeast and milk starter that bakers have been passing along for generations. Mix once, feed every five days, and share cups with friends or bake into coffee cakes and breads.

Pork chops with apples baked in a clay baker with a soy sauce, honey, and garlic glaze. Cinnamon-dusted apple slices go on top for the last 15 minutes. Easy, hands-off dinner.

Never fail pastry is a five-ingredient single-crust pie shell with shortening and a touch of baking powder for extra tenderness. Forgiving dough for beginner bakers.

Three-ingredient barley flour pie crust for gluten-sensitive bakers. Press it in with your fingers for a tender, nutty base that bakes up crisp without rolling or chilling.

Linda's giant cinnamon roll is a clever bread machine loaf shaped into one spiraled loaf with cinnamon-sugar, raisins and pecans rolled through every turn. A lazy baker's answer to weekend cinnamon rolls.

Layered bar cookies with an oat-almond-tahini crumb crust and a rich carob filling made from tofu, ricotta, and maple syrup. A wholesome, caffeine-free treat for health-conscious bakers.

Hops yeast starter brews a traditional wild-yeast bread starter from hops, malt flour, brown sugar, and water. The pre-commercial baking technique used by pioneers and old-time home bakers.

Rustic potato bread dough made with real mashed russet potatoes and reserved potato water for a soft, moist crumb. Part 1 covers the dough mixing and kneading process.

Heritage recipe for homemade dried yeast patties made from sourdough starter, rye flour, cornmeal, and ginger. An old-world self-sufficiency skill for bakers who want to make their own leavening from scratch.

Pissaladiere-style pizza with caramelized leeks, roasted eggplant, roasted peppers, capers, basil, and balsamic vinegar on a homemade whole wheat crust. Vegan-friendly.