Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Both all-purpose and whole-wheat flours are used in this heartier sweet bread. Extra nutty flavor comes from both walnuts and wheat germ.
This is a recipe that I put together, out of several different ones. It’s very easy and very good.
Orange juice and zest lend a delightfully citrus accent to this mildly spiced pumpkin-nut-date bread.
This recipe makes a very moist loaf, owing to the addition of a little milk and a lot of banana.
A Middle Eastern style flatbread made with a 4 day sourdough starter.
A crusty rosemary bread works nicely for this classic Italian salad. The bread – pulled into bite-sized pieces – tomatoes, cucumbers and red onions, are tossed with fresh herbs and just enough vinegar and oil to give them a nice glistening. Four generous servings.
This bread has just enough whole wheat to make it hearty and wholesome.
This recipe uses refrigerated biscuit dough coated in a mixture of sugar and apple pie spice.
A white soda bread with sour cream and raisins, this rich version is cake-like in texture.