Bread Recipes

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Traditional German rye sourdough starter (Sauerteig): a three-phase rye flour and water leaven built over 3 days for authentic German rye bread baking. Maintainable and long-keeping.

Graham granola bread machine loaf with whole wheat, rolled oats, buttermilk, and walnuts. Hearty breakfast-bread texture packed with crunch and fiber.

Steamed Boston brown bread made with cornmeal, rye flour, whole wheat flour, molasses, and buttermilk. Cooked in coffee cans for three hours for a dense, moist, no-oven loaf.

Cast iron green chile cornbread loaded with roasted chilies, corn kernels, pimiento, and layers of melted cheddar. Southwestern comfort baked in bacon drippings.

Bread machine oat bran bread made with whole wheat flour, rolled oats, vegetable juice cocktail, and fresh parsley for a hearty, fiber-rich loaf with a savory twist.

This French style loaf can be made from start to finish in a little over an hour. It's a hearty loaf that is delicious sliced and lightly toasted and served with soups, stews, and salads, with a generous grinding of black pepper

Hawaiian macadamia bread folds crushed pineapple, shredded coconut, and chopped macadamia nuts into a tender quick bread. Tropical tea bread or breakfast loaf with island flavors in every slice.

Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Hearty skillet cornbread loaded with creamed corn, mozzarella, sun-dried tomatoes, garlic, and fresh basil. Baked in a preheated cast iron pan for a crispy bottom and savory Italian twist.

Bread machine rye bread with caraway seeds and a secret ingredient: sauerkraut for extra tang and moisture. Three-flour blend for a dense, chewy crumb.

Vollkornbrot is a dense German whole grain bread made with 7-grain cereal, whole wheat flour, and molasses. No yeast, no kneading, baked low and slow for 3 hours and keeps 2 weeks.

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Hearty herb oatmeal bread with sage, basil, dill, pine nuts, and three kinds of seeds baked in a clay pot for a crackling crust. A rustic yeast bread with real depth.

Herbed focaccia layered with fresh basil, thyme, rosemary, and sage in the dough plus a topping of olive-oil-soaked onions, kalamata olives, and a cornmeal-crusted bottom for shattering crunch.