This breakfast pastry is a bit tricky and time consuming to make, but entirely worth the effort if you're looking for the blistery, bubbly croissants served everywhere in French and French-styled bakeries. Filled with just enough really good semisweet chocolate, these make fantastic coffee break snacks.
This recipe produces very nice Italian sandwich rolls, of the kind you'd use to make traditional hoagies (grinders, sub sandwiches). A crisp, chewy crust and soft interior are perfect foils for meat or cheese, and hold up nicely to any filling. You can also serve these with a schmear of butter, for a great tea break.
These rolls lend themselves particularly well to freezing and reheating. Serve them with soup or a meat dish and listen to the compliments. These rolls are a snap to make , but you've got to plan to make them ahead of time.
Naan is a sweet, buttery flatbread that is perfect for sopping up all the well-spiced juices from Indian curries and dishes. We also like to take naan and use it for sandwich wraps.
Ciabatta Bread is an artisinal sourdough-type bread from Italy. it makes great sandwiches - especially grilled ones, and has a chewy outer crust and flavourful crumb. You'll need to start this bread the day before you want to eat it.
This bread is wonderfully soft, and it keeps longer than the typical gf bread, because of the generous amount of lecithin supplied by 6 eggs. This is a real bonus for those of us who don't like to bake as often. It also makes utterly divine French toast.
Don't be intimidated or put off by the amount of salt called for in the recipe. This bread isn't salty at all, but the salt helps the texture and keeping quality of the bread immensely.
There are many people who, for health reasons or for preference sake, would prefer to have something a bit more whole grain in their diet, especially when it comes to sandwich bread.
This bread takes a little more watching and tending (throwing the ice cubes in the oven every ten minutes or so makes the crust really crisp and chewy), but it's entirely worth it!
This recipe was inspired by one I found in a Southern cookbook. The people of the South have an inimitable way of baking their bread so that it is floatingly light, without losing any richness and moisture. Perhaps it has something to do with all of the shortening and dairy in a typical southern-style bread recipe. In any case, this recipe is great for someone who wants a simple, sweet white bread to serve at dinner.
This recipe makes a very nice, plain white bread, similar to the types of white bread you used to be able to buy in the past at your local neighborhood bakery. The loaf has a nice buttery flavor, thanks in part to the generous dribble of real dairy butter that is placed over the bread batter at the last minute.
