Notes about Recipes in this book

• Buttermilk, yogurt, or sour cream bread

  • ashallen on July 25, 2019

    I've made this recipe many times. It makes a rich, tender white bread with a slightly tangy flavor and a fairly dense but soft crumb. After a day or so, the flavor brings back memories (in a good way) of Pepperidge Farm's white bread. Excellent for French toast and bread pudding.

• Tofu bread

  • ashallen on August 04, 2019

    This recipe makes a great loaf of bread - you cannot tell in any way that it contains tofu. I've occasionally had too much tofu sitting around and this is an excellent way to make it *disappear.*

• Whole wheat bread

  • ashallen on August 05, 2019

    A so-so wheat bread with a flavor that reminds me of Branola bread from the supermarket. I baked it in a loaf pan but baking it as a free form loaf might give it a sturdier crust (and deeper flavor).

• Oatmeal corn meal bread

  • ashallen on August 05, 2019

    Very nice bread!

• Portuguese corn bread (Broa)

  • ashallen on July 28, 2019

    This is a nice bread - slightly sweet, a little crunchy from the cornmeal, and a moderately dense texture - not overly gritty or heavy.

• Philpy

  • ashallen on September 26, 2019

    This is a really fun, easy, old-time dish that, in my mind, is basically a firm spoonbread with rice mixed in. I'm a spoonbread fan so I like this dish, too. It's also a great way to use up leftover rice. However, the first time I made it, I made the mistake of using dried-out leftover brown rice, thinking that the moisture in the dish would rejuvenate it. It didn't. It was like eating spoonbread with chewy, old brown rice mixed in. Subsequent batches using softer rice, however, were great! The recipe specifies white rice, but brown rice works, too.

• Millet bread

  • ashallen on August 02, 2019

    This makes a very nice whole-grain bread. I'm a millet fan - it always seems like one of the sweeter/less bitter whole grains - so I really like the flavor and texture the softened millet brings to the bread. Great toasted, too.

• Semolina bread

  • ashallen on August 04, 2019

    This is a fun bread. The semolina flour makes for a bread that has a texture between bread and cake. It's light yellow, a bit crumbly, denser than typical bread, and very slightly sweet. It can tend towards dryness - don't overbake! And it makes very nice toast.

• Beatrice's Scandinavian rye bread

  • ashallen on October 13, 2019

    This was a really delicious rye bread - lightly sweet, orange-y, and light rye flavor. Texture was spongy and moist. I tried baking it as a free-form loaf but the dough was quite soft and probably would have been better off baking in a pan.

• Orange rolls with glaze

  • Zosia on January 19, 2017

    I ran out of AP flour and used about half bread flour so these were probably chewier than the author intended but even so, they were still quite light and airy. The bread was slightly sweet and tasted subtly of orange; most of the orange flavour came from the baked on glaze that was bright and zingy.....really fantastic. I'll definitely make these again.

• Philadelphia cinnamon buns, sticky buns, or pecan rolls

  • ashallen on August 06, 2019

    Nice sticky bun recipe!

• Banana carrot bread

  • ashallen on September 05, 2019

    Relatively healthy and a nice variation on the banana bread theme. The recipe's on the lean side (4 tbsp butter for a 9x5-inch loaf) but the moisture from the bananas and carrots compensates for that to some degree.

  • deboChicago on June 01, 2020

    Have been making this for decades. Delicious. We often sub half the nuts for raisins. Such a treat.

• Apricot and toasted almond bread

  • ashallen on October 13, 2019

    This quick bread was too dry and too crumbly - it was crumbly to the point that the dried apricot chunks had trouble staying inside the bread as it was sliced! Ack! I think the bread's simply too lean for the ingredient mix - it has only 3 tbsp of vegetable oil for a 9-inch loaf.

• Green Mountain green tomato bread

  • ashallen on September 02, 2019

    This is a fine recipe but it wasn't what I was looking for - it makes a drier, leaner quick bread that's more bread-like than cake-like (and I was looking for cake!). The spice and crystallized ginger combination works well - it seems like it'd probably be good with chopped up golden raisins mixed in, too.

• Black walnut, prune, and spiced tea blend

  • ashallen on September 08, 2019

    I made this with regular vs. black walnuts (though black walnuts would have been great!). The mix of flavors from the walnuts, orange juice, prunes, and chai tea was very nice. The bread is quite low in fat - 2 tbsp for a 9x5-inch loaf - but still moist due to the tea/juice/prunes.