46 scald recipes

Classic beef chili with crushed tomatoes, kidney beans, and an 8-tablespoon hit of chili powder warmed up with cumin, coriander, and allspice. Simmered until thick and adjustable from mild to wildfire.

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.

Traditional hand-kneaded white bread made with scalded milk and molasses for three golden loaves with a tender, slightly sweet crumb. This old-fashioned method takes time but rewards you with bakery-quality bread that fills your kitchen with irresistible aroma.

Traditional poppy seed kolachky filling made with scalded milk, sugar, and a full pound of poppy seeds. A simple three-ingredient Czech and Polish pastry filling.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Old-fashioned oatmeal bread with rolled oats, scalded milk, and yeast, hand-kneaded and baked into soft, hearty loaves. Makes two large loaves or eight miniature ones.

Prune Buns are old-fashioned yeasted sweet buns filled with prune preserves - built on an overnight sponge starter and a butter-rich dough, finished with powdered sugar.

Homemade oatmeal bread with molasses and scalded milk, kneaded and risen the traditional way. Two soft, hearty loaves with a slightly sweet, nutty crumb.

Bobalky are traditional Slovak Christmas bread balls made from soft yeast dough, baked golden, doused in boiling water, then tossed with poppy seeds and melted butter. A cherished holiday tradition.

Cloverleaf refrigerator rolls: soft, tender potato yeast rolls shaped three balls to a muffin cup so they pull apart into clover-leaf petals. The make-ahead dough chills overnight for fresh-baked rolls on demand.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

Bubble bread (monkey bread) made from scratch with yeast dough rolled into walnut-sized balls, dipped in melted butter, and coated in cinnamon-brown sugar. Baked in a tube pan and served pull-apart style.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Bread machine malted rye loaf sweetened with honey and barley malt syrup, scented with cardamom. Egg-enriched crumb with a Scandinavian flavor profile, ready to load and walk away.

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

Cocoa bread made with yeast, cocoa powder, and eggs for a soft, lightly sweet chocolate loaf. A unique homemade bread with deep cocoa color and subtle chocolate flavor.