For the molds, you can use 1-pound coffee cans or other cylindrical metal containers. This bread freezes well. INGREDIENTS: 1 cup stone ground rye flour 1 cup stone ground cornmeal 1 cup stone ground whole wheat flour 1/2 teaspoon soda 4 teaspoons baking powder 1 teaspoon salt 3/4 cup molasses 1 3/4 cup milk 1...Read More

Anadama bread is a traditional bread in the New England states, originating from the seaport town of Gloucester in Massachusetts. Serve this toothsome bread with chowder. INGREDIENTS: 2 cups milk 1/4 cup water 4 tablespoons butter 2/3 cup cornmeal 1 tablespoon salt 1/2 cup molasses 2 packages active dry yeast 1/4 cup lukewarm water 5...Read More

This vintage recipe goes back to a 1956 Betty Crocker Cookbook! Simply combine the dry ingredients and add the milk to form a dough. Somewhere between a biscuit and a breadstick, these are very tasty served with a bowl of homemade tomato soup or a hearty bowl of stew. INGREDIENTS: 1/2 cup butter 2 1/4...Read More

INGREDIENTS: 1 cup warm water (110-115 degrees) 1 1/2 teaspoons active dry yeast 2 cups unbleached bread flour 1/2 teaspoon kosher salt 3 tablespoons olive oil, divided 6 oz. brie cheese, rind removed, sliced, and torn into pieces 2 tablespoons fresh rosemary, chopped 1 1/4 cups firm red grapes, washed 2 teaspoons flaked sea salt,...Read More

It’s that time of year when home gardens are burgeoning with zucchini. This is the best recipe for a moist nut bread that everyone loves. For a healthier version, replace part of the all-purpose flour with whole wheat flour. This recipe also works perfectly for muffins! INGREDIENTS: 3 cups all-purpose flour (may substitute with half...Read More

INGREDIENTS: 1 cup sifted all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 3 cups whole-bran cereal 1/2 cup seedless raisins 1/3 cup shortening 1/2 cup sugar 1 egg 1 cup buttermilk METHOD: Preheat oven to 400°F.  Line standard-sized muffin pan cups with paper liners. Sift flour with baking powder, soda,...Read More

These peach-filled muffins are my favorite muffins to serve for summer brunches. It’s a large batch recipe — and these muffins freeze beautifully. INGREDIENTS: 2 cups finely chopped fresh peaches 1 1/2 cups sugar 1/2 cup butter, at room temperature 2 eggs 1 1/2 cups milk 4 cups all-purpose flour 4 teaspoons baking powder 1...Read More

INGREDIENTS: 1 cup warm water 105º to 115º 1 tablespoon sugar 1 teaspoon flour, all-purpose 2 envelopes yeast 3 tablespoons extra virgin olive oil 1 teaspoon salt 1/2 cup rye flour 1/2 cup whole-grain wheat flour 2 1/4 cups bread flour 3/4 cup kalamata olives, drained, coarsely chopped METHOD: Combine water, sugar, and all-purpose flour...Read More

INGREDIENTS: 2 packages active dry yeast 1 1/4 cups warm water 1 teaspoon sugar 1 cup rye flour 1 cup whole wheat flour 1/4 cup dark molasses 2 tablespoons unsweetened cocoa 1 tablespoon instant coffee powder 1/2 teaspoon salt 1 cup (about) bread flour 1/2 cup raisins 1 tablespoon vegetable oil 2 tablespoons cornmeal 1...Read More

This bread is superb for turkey or ham sandwiches! INGREDIENTS: 2 3/4 cups warm water (105°F – 115°F) 2 packages active dry yeast (or 2 scant tablespoons) 1/2 cup firmly-packed dark brown sugar 3 tablespoons butter, melted 4 teaspoons salt 3 tablespoons orange zest 1/3 cup dark molasses 3 3/4 cups unsifted rye flour 5...Read More