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Pumpkin, Sunflower, and Flaxseed Boule
Post | Linda Avery on 06.22.09 | 5 Comments
Pumpkin, Sunflower, and Flaxseed Boule

by Nancy Baggett
from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
(John Wiley & Sons, Inc, 2009)
Makes 1 large loaf, 12 to 14 slices
I often find the seeds in breads a distraction, but in this case they make …

Kataifi Pastry and Cheese Rolls
Post | Linda Avery on 06.08.09 | No Comment
Kataifi Pastry and Cheese Rolls

by Vefa Alexiadou
from Vefa’s Kitchen
(Phaiden Press, Inc., 2009)
Makes 20 to 25 rolls
Kataifi pastry is a shredded pastry resembling shredded wheat. It isn’t as well known as phyllo (fillo) but can be found at Middle Eastern …

Pain Perdu with Crème Fraîche and Raspberries
Post | Linda Avery on 06.08.09 | No Comment
Pain Perdu with Crème Fraîche and Raspberries

by Diana Henry
from Pure Simple Cooking
(Ten Speed Press, 2009)
Serves 4

Sometimes you want a dessert just because of the idea of it. This is one of them: golden eggy bread, tart raspberries, rich cream…. Irresistible. If …

Blue Cheese Pecan Bread
Post | Linda Avery on 05.09.08 | One Comment
Blue Cheese Pecan Bread

by Martha Hall Foose
from Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook
(Clarkson Potter, 2008)
Makes one 8-inch loaf
Whether serving this at your next gathering or presenting it as a gift, you will …

Brioche
Post | Linda Avery on 05.09.07 | No Comment
Brioche

by John Ash with Sid Goldstein
from From the Earth to the Table: John Ash’s Wine Country Cuisine
(Chronicle, 2007)
Makes 2 medium loaves or about 20 rolls
Buttery brioche is one of life’s great pleasures. It can be …

Challah Bread Pudding with Carrot Crème Anglaise
Post | Donna Desfor on 04.15.07 | No Comment
Challah Bread Pudding with Carrot Crème Anglaise

by Sheilah Kaufman
from Upper Crusts: Fabulous Ways to Use Bread
(Capital Books, 2007)
Serves 8 to 10
The drier the bread you use, the better this dish. The results: a crispy top, a tender inside, and bread pudding …

Herbed Bread and Celery Stuffing
Post | Linda Avery on 10.09.06 | No Comment
Herbed Bread and Celery Stuffing

This bread stuffing is filled with celery, onion, thyme, basil, parsley. It’s a great for turkey or chicken. Make this stuffing for Thanksgiving. You’ll thank us.

Portuguese Savory Cheese Loaf
Post | David Leite on 05.10.06 | No Comment
Portuguese Savory Cheese Loaf

Bolo de Queijos
by Elvira André
of Elvira’s Bistrot
Serves 4
This dense, cakey bread is a favorite of Elvira André, a prolific food blogger in Portugal — she has four blogs in two languages. Perfect for picnics or …

Portuguese Corn Bread
Post | David Leite on 09.10.05 | No Comment
Portuguese Corn Bread

Broa
by Elisabeth Luard
from The Food of Spain and Portugal
(Kyle Books, 2005)
Makes 2 large loaves
Broa, a bread made with yellow or white cornmeal, is the daily grain food of the poorer regions of Portugal, mountain territory …

Yankee Bacon and Onion Scones
Post | Linda Avery on 11.09.04 | No Comment
Yankee Bacon and Onion Scones

by James Villas
from Biscuit Bliss
(Harvard Common Press, 2004)
Makes about 1 dozen scones
Cut into triangles, these savory, lightly glazed scones have been a staple in New England farmhouses and restaurants since Colonial days and are traditionally …

Deep-Dish Brioche French Toast
Post | David Leite on 10.04.04 | No Comment
Deep-Dish Brioche French Toast

by David Leite
Serves 6 to 8
This make-ahead Sunday brunch dish offers big rewards while letting you sleep in late. If you have leftovers, which will be doubtful, cover the dish with foil and refrigerate. When …