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Alaskan Sourdough Pancakes are made with an overnight sourdough starter. The starter is ready to use in the pancake batter the next morning for breakfast or brunch. The key to making things really simple is to have the batter the proper consistency the night before you plan to use it so you don’t have to add flour or liquid the next morning. These pancakes
Home > Rye Breads > Sourdough Pumpernickel Bread This bread, made without the help of commercial yeast, is a great accompaniment to Borscht or any other hearty soup. It is made with a coarse rye meal which is ground from the whole rye berry, meaning it contains both the bran (the outer covering of the rye berry) and the germ (the oil-rich embryo which would
These Whole Wheat Cinnamon Buns can be made using your favorite whole wheat bread dough. For this batch, I used a no knead bread dough to make the process a snap. This recipe makes enough dough for a pan full of cinnamon rolls and two loaves of delicious whole wheat bread for toast. That’s what I call efficient! Whole Wheat Bread Recipe The recipe for
Home > Yeast Breads > White Sandwich Bread This is a very versatile white bread recipe that makes a golden-crusted, soft white bread. Enjoy it toasted (or made into French toast) in the morning; for sandwiches at lunchtime; and in the breadbasket, ready for buttering, at dinner. The dough for this white bread recipe can be made in your bread machine, using a stand mixer
The combination of rye, whole wheat, bread flour, and cornmeal gives this Raisin-Rosemary Rye Bread a very good texture and shape. The bread also has a very unique and satisfying flavor. It tastes a little sweet from the raisins and has a wonderful aroma from the rosemary. Very interesting indeed! Raisin-Rosemary Rye Bread The recipe for this flavorful and unique bread is from Wine, Food
