Recipe Sifter

A bun/roll that is great for sandwiches or even eat them still warm with butter and/or jelly. It's almost like a common roll but with a unique taste from the extra sugar.

Raisin English muffins: homemade yeasted muffins studded with plump raisins, cooked griddle-style on cornmeal for craggy nooks and crannies. Toasted with butter, they beat any grocery-store version.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Greek rigani cheese bread with 3/4 pound of feta, dried oregano, and mint kneaded into a rustic olive oil yeast dough. Baked golden with an egg wash finish.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

Homemade rosemary focaccia brushed with olive oil and topped with coarse salt, dried rosemary, and Parmesan. Two large sheet pan loaves with a soft, dimpled crumb.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

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.

Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too.

Sesame-oat cinnamon swirl bread layers toasted sesame seeds, rolled oats, and whole wheat into a soft yeasted loaf with a spiral of warm cinnamon. Makes two loaves.

Honey-sweetened whole wheat rolls baked in round pans so they pull apart easily. Soft, nutty dinner rolls made from basic yeast dough after first rise.

Sourdough onion rye for the bread machine combines sourdough starter with whole wheat and rye flours, diced onion, honey or molasses, and caraway or star anise. A dense, tangy deli-style loaf that anchors a corned beef sandwich.

Simple sourdough starter made with unbleached flour and active dry yeast mixed into a thick batter and fermented for 24 hours. The foundation for sourdough breads and pancakes.

Hearty Southwest bread machine loaf packed with black beans, corn, Anaheim chiles, sundried tomatoes, cilantro, and a bold hit of garlic. Whole wheat and cornmeal give it rustic texture.

Dairy-free challah bread made with soy milk, soy flour, soy oil, honey, and eggs. A beautifully braided loaf topped with poppy seeds. Soy Vey, it's good!

Spells & Bells are festive Christmas cookies cut into holiday shapes and deep fried until golden and puffed, then served plain, sugared or glazed. A cream-rich fried dough that's crisp outside and tender within.