Bread recipe collection

I used durum wheat flour instead of semolina. Barney unplugged my machine, so I had to finish the second rise, and bake it in the real oven. It turned out great. This bread is not sweet, it has almost a "sour" taste. Holds up nice for sandwiches. I'll make it again.

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Not too sweet, these scones are perfect to enjoy with a cup of warm tea!

Breakfast fruit focaccia uses thawed frozen bread dough as a shortcut base, topped with sliced plums, butter, and cinnamon sugar. Tastes like a Tuscan breakfast pastry without the dough work.

Making your own bread is always the way to go, it fills your entire place with great aroma during the baking, and nothing is better than a fresh loaf of bread.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

A simple but delicious bread that tastes amazing plain, as toast or sandwiches.

Pull-apart Kentucky buttermilk biscuits baked together in a tender slab, scored into 12 squares for fluffy soft sides. Tangy buttermilk and cold butter make every layer flaky and tall.

Hearty banana bread packed with oats, buttermilk tang, and crunchy nuts. The buttermilk-oatmeal combo creates incredible moisture that lasts for days after baking.

Buttermilk oatmeal raisin biscuits combine tangy buttermilk, rolled oats and plump raisins for a tender, slightly nubbly biscuit. Hot-oven, quick-knead method bakes up flaky in just 15 minutes.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

A simple bread machine recipe that will have you making a scrumptious and moist bread your whole family will enjoy!

Cape Cod cranberry scones flavoured with fresh cranberries, grated orange zest and buttermilk for a tender crumb. Cut into wedges and baked golden in 15 minutes for a New England breakfast classic.

Super moist and cheesy bread topped with caramelized shallots or red onions and brushed with basil-olive oil. The aroma from the oven during the baking will fill up your entire house, and this bread will not last long.