This rye bread recipe yields a loaf that is soft and flavorful — and makes delicious toast! INGREDIENTS: 1 (1/4 oz.) envelope (or 1 scant tablespoon) active dry yeast 1 tablespoon sugar 3 tablespoons butter, melted 1 egg 1 cup milk, warmed (about 110°F) 1 1/2 teaspoons salt 1 cup rye flour 2 1/2 cups...Read More

This pita bread is baked at a lower temperature than other recipes, resulting in a soft, white bread that we love. Before serving, brush with olive oil and lightly toast in a hot skillet with a little olive oil. Serve wedges of pita with dips as a wrap for sandwiches. INGREDIENTS: 1 tablespoon active dry...Read More

INGREDIENTS: 2 cups warm water, 100-105°F 2 teaspoons active dry yeast 4 cups all-purpose flour, (1 lb. 3 oz.) 2 teaspoons sea salt or 1 1/2 teaspoons table salt 2 tablespoons extra virgin olive oil 1/2 cup Kalamata olives pitted, chopped 2 tablespoons fresh sage or rosemary, chopped 1 teaspoon coarse (kosher) salt METHOD: Pour...Read More

Start the dough the night before you plan to serve. For a true New Orleans experience, serve with piping hot cafe au lait made with chicory-flavored Community Coffee and hot milk. INGREDIENTS: 1 package active dry yeast 1 1/2 cups warm water (100-115° F) 1/2 cup sugar 2 teaspoons salt 2 large eggs 1 cup...Read More

Use a full-flavored extra virgin olive oil like Belle Farms for the best results. This easy focaccia can be served as a main course or as an appetizer cut into small pieces. INGREDIENTS: For Focaccia Dough: 2 teaspoons rapid-rising dry yeast 1 cup warm water 2 tablespoons sugar 3 1/2 to 4 cups flour 2...Read More

This is my favorite recipe for light, fluffy holiday dinner rolls for Thanksgiving. The recipe is from a cook who made these rolls daily in the kitchen of the Cumberland State Park restaurant in Tennessee. Our family enjoyed them so much that she shared her recipe with us. This recipe can easily be halved —...Read More

These heavenly light biscuits are a cross between a dinner roll and a biscuit. Angel biscuits use a combination of yeast and baking powder for leavening. These are best served warm right out of the oven — but leftovers can be refreshed if warmed in the oven wrapped in foil. INGREDIENTS: 1 package (.25 ounce)...Read More

This oatmeal bread is exceptional and makes the best toast ever. Serve it warm with robust fall soups and stews or use it for making a toasted cheese sandwich. You’ll never want to go back to store-bought bread again. INGREDIENTS: 1 cup rolled old-fashioned oats (not instant) 2 cups boiling water 2 1/2 teaspoons salt...Read More