Flavored Breads: Recipes from Mark Miller's Coyote Cafe by Mark Miller and Andrew MacLauchlan

  • Coyote's corn bread (page 10)

    from Flavored Breads: Recipes from Mark Miller's Coyote Cafe Flavored Breads by Mark Miller and Andrew MacLauchian

    • Categories: Bread & rolls, savory
    • Ingredients: milk; buttermilk; eggs; honey; all-purpose flour; cornmeal; ground cumin; roasted corn kernels; black peppercorns
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Notes about this book

  • Kitiara121 on June 28, 2023

    Picked up this book from a donation center and to my delight, someone had added their notes to various recipes throughout, along with page markers to other recipes. Typical notes: awesome! Great! YES! Can omit that … Can’t wait to try some of these recipes

Notes about Recipes in this book

  • Sweet and spicy candied ginger bread

    • MyKitchenInHalfCups on May 30, 2023

      I baked this with some candied ginger I had in the pantry; I don’t think it was enough. I baked it using white whole wheat flour. As I baked it, there was very little ginger flavor. Baked in my tea loaf ceramic pan. As baked it was a nice enough loaf to try it a 2nd time and make the candied ginger with fresh minced ginger.

  • Liberty ale rye

    • Hana.Sundet on April 25, 2026

      Works well in the bread machine, tastes great, and easily adjusted

  • Spanish Manchego, caper, and anchovy bread

    • TinyCitiKitchen on August 16, 2023

      Not as cheese-forward as I was hoping, but quite good. Note on preparation: the dough has to be refrigerated and then brought back to room temp. This took quite a while, so take it out a good 3 hours before you want to bake

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  • ISBN 10 0898158893
  • ISBN 13 9780898158892
  • Published Oct 01 1996
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

75 hearty Southwestern recipes, plus unique accompaniments, from Santa Fe's famed Coyote Café. Bread machine directions too. The authors put a savory spin on the hottest trend in bread-baking, with recipes for flavored corn-based and whole grain-based breads, quickbreads, flatbreads, rustic breads, and wonderful breakfast breads. Also included are full-flavored accompaniments such as Red Chile Honey and Black Cherry and Ancho Spread. Approximately 30 full-color photos capture the romance of bread baking in the Southwest.

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