Category Archives: Yeast Breads

yeast-leavened breads

100% Whole Wheat Olive Oil Bread

Posted on May 2, 2009 by Beth

Week Eighteen: 100% Whole Grain Breads Hot Browns! Research pays off.  Don’t let anyone tell you any different.  I know this for a fact, because this week, I have made the best whole grain breads I’ve ever attempted.  This was … Continue reading →

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Anadama Bread

Posted on April 30, 2009 by Beth

Week Eighteen: 100% Whole Grain Breads Once upon a time, there was a man who lived near Boston, MA.  I think he was a fisherman.  No, wait, a sea captain!  This man had a wife named Anna.  Anna was sweet, … Continue reading →

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100% Whole Wheat and Rye Flaxseed Bread

Posted on April 29, 2009 by Beth

Week Eighteen: 100% Whole Grain Bread I cannot say enough good things about this bread.  Can you believe those holes?  From a 100% whole wheat bread?  Awesome!  And the flavor!  So complex, and chewy to boot!  It’s just incredible – … Continue reading →

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100% Whole Wheat Sandwich Bread

Posted on April 28, 2009 by Beth

Week Eighteen: 100% Whole Grain Breads Just so you know, it’s not easy finding recipes for 100% whole grain bread, let alone good recipes.  See, it’s not just a matter of switching whole wheat flour for white flour in your … Continue reading →

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Walnut Sage Bread

Posted on April 25, 2009 by Beth

  Week Seventeen: Bread with Mix-Ins I absolutely love the taste of walnuts with sage.  They’re both so earthy and robust, and the combination of flavors is simply fabulous.  I know it’s more of a Fall taste, but I couldn’t … Continue reading →

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Ground Corn and Pine Nut Bread

Posted on April 23, 2009 by Beth

Week Seventeen: Breads with Mix-Ins Some of you eagle-eyed readers may have noticed the name of this recipe: “Ground Corn Bread”.  I know, it’s a little awkward, but there’s no other way to put it, really; it’s not cornbread.  But … Continue reading →

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Olive and Red Onion Bread (Elioti)

Posted on April 22, 2009 by Beth

Week Seventeen: Bread with Mix-Ins Surely there’s no more classically Greek combination than the pairing of black olives and red onions.  Add feta (now with its own PDO!) and mint, and you might as well start shouting, “Opa!” Okay, there’s … Continue reading →

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Balthazar Chocolate Bread

Posted on April 21, 2009 by Beth

Week Seventeen: Bread With Mix-Ins Here’s my quandary with this bread: the recipe is from Balthazar Bakery in NYC, and I have really been trying to avoid any sort of copyright infringement with the recipes.  I usually adapt them somehow, … Continue reading →

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Whole Wheat Sandwich Rolls

Posted on April 18, 2009 by Beth

Week Sixteen: Sandwich Rolls We all know we’re supposed to eat more whole grains.  It’s so much better for you, and I don’t think you’ll find any nutritional expert anywhere advising people to not eat more whole grains.  So if … Continue reading →

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Pretzel Rolls

Posted on April 17, 2009 by Beth

Week Sixteen: Sandwich Rolls Pretzels are nothing new to Americans; legend has it that pretzels were brought over on the Mayflower.  Nor are pretzels new to Europe; the oft-repeated tale says that a Northern Italian monk created them as gifts … Continue reading →

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