Janet's Notebook
Slicing Up Cravable Bread Recipes


From Scratch to Table in 60 Minutes!


Some women love expensive clothes, others prefer to be lavished with jewels... personally, I like carbs. I'll agree to eat them in moderation, I'll even eat them sans butter (occasionally), but you can bet your bippy I WILL eat them. Care to join me?

One of the Kitchen Crew's go-to bread recipes for upping our carb karma is Honey Whole Wheat Bread from Kellie Scheele-Shulver. We love it for its utter simplicity and classic flavor...no bread machine needed! "I had made a bread before this and it fell flat," explains Kellie. "I decided to change the recipe up and add a little more [to it]. The second time was the charm." With hints of sweetness from brown sugar and honey, Kellie's now-perfected bread recipe is a wonderful vehicle for your favorite sandwich fillings, and PERFECT for a late-night toast attack.

Do you have company coming and need an easy way to impress? Try Beth Hart's 60 Minute Rolls! These delectable darlings are a snap to prepare but look like they require a good bit of effort... always the sign of a good recipe, if you ask me! "This [dough] can be made into bread or rolls, and is really only 60 minutes from the time you start mixing to the time they come out of the oven," says Beth. We love them best in roll form, and have used them to accompany dinners and also as slider buns for party appetizers. "The only problem with these rolls is that I could eat just them for a meal--forget whatever else I cooked," laughs Beth. "My husband's family will not let me make anything but these for holiday get-togethers." Prepare for a similar reaction when you make these rolls, 'Pinchers; they are indeed crave-worthy!

Which reminds me... I could really go for a Cheddar-Bacon Buttermilk Scone right about now! We have Sarah Byrne to thank for this new addiction. Made with garlic, buttermilk, fried bacon and of course gooey cheese, these scones are like no other. "This is a great breakfast alternative to a sweet scone, and [it's] a great grab 'n go breakfast when running late for school, work, etc." We have fallen in love with having these in the morning. The buttermilk adds a light richness that scones can sometimes lack. "I love using buttermilk," says Sarah. In fact, she developed this recipe by substituting yummy buttermilk in place of cream and baking powder! Now that's one smart cookie. Nice job, Sarah... Our breakfasts will never be the same.

And finally, for those times when your carb craving hits at the same time your sweet tooth starts acting up, I present you fantabulous Orange Cream Cheese Bread! This recipe from Jen Frederick is part bread, part pound cake. A healthy amount of cream cheese adds a decadent richness while orange juice and zest lends a citrusy sweetness. Cream cheese is the answer to a lot of what ails us, but little did I know it could also make bread so incredibly moist. This recipe really is a must-try and, fortunately, a little goes a long way so you're not quite as tempted to eat it all in one sitting.

So who's hungry now? I could go on and on about the smell of fresh bread, the nostalgia of baking it, the crunch of slicing into a loaf... but really I just want to raise a toast (cinnamon raisin) to today's bakers who are keeping their traditions alive and their ovens hot. We salute you!



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33 Comments
1keepers
kathy ryder - Apr 9, 2013
thanksssssssssss
heidicookssupper
Heidi Hoerman - Apr 9, 2013
Too wet is better than too dry. Resist the urge to remove all stickiness by adding too much flour. A too dry dough results in heavy bread.

Here's a link to a quick video showing Peter Reinhard (the GURU of bread making) working with a very wet dough. It'll make you feel better about your present dough. youtube.com/watch?v=1timJlCT3PM

A dough like that results in a bread with big holes in it like a good baguette or ciabatta. But even for regular, run of the mill bread, I'm likely to use a 70% "baker's percentage" of water, meaning I use as much water by weight as 70% of the flour's weight.

So don't worry about your dough being too wet. Worry if it's too dry.
1keepers
kathy ryder - Apr 9, 2013
HELP i WAS ATRYING TO FOLLOW NANAS RECIPE ON BREAD MAKING.FROM SCRATCH FLOUR ADD SHORTENING THEN YEAST..WELL I THINK I MADE THE DOUGH A TAD TO WET.IM NOT SURE BUT IT FEELS A TAD WET TO ME.iTS IN THE FAVORITE POT WAITING TO RISE THE FIRST TIME.IS THERE ANYTHING I CAN DO NOW THAT IT HAS SET A BIT IF, I DID MAKE IT TOO WET WILL IT STILL RISE THE NEXT STEP OR WILL I BE ABLE TO CORRECT IT AFTER THE FIRST RISE BEFORE I KNEAD AGAIN OR PUNCH DOWN TO PUT IT IN BREAD PANS HELP TY TY TY
Kitzer
Carol Harpel - Mar 6, 2012
Wow ~~ You sound like a long lost sister!! Bread, then potatoes and dessert last!! I never pass up a piece/hunk of bread. I started making bread with my Grandma about 55 years ago. When I saw this mix, I knew it must be great in bread. I'm thinking about 3/4 to 1 cup to start off with?? I've also done a few of the 'this and that' ingredients ~ cottage cheese, italian, cheese, spices and almost always garlic!!
Thanks for replying so fast! Any more input would be greatly appreciated!
I recently had a loaf of bakery bread that was sooo good you have to try making it ~~ Spinach and Feta!!! Heavy, moist and delicious!!!
Kitzer
gaynorhenry
gaynor henry - Mar 6, 2012
Hi! Your mix sounds great! I have found that some regular recipes I can adapt pretty easily, I have one for Greek bread that works really well in teh bread machine. For me bread is better than potatos, my husband though is a real potato guy. I love to make bread with seasonings like Italian or red chili flakes, cheese also works. I just throw stuff in sometimes. I'd be interested to hear how things work out! Happy baking.
Kitzer
Carol Harpel - Mar 5, 2012
Gaynor Henry ~ Hi neighbor!! I just got back into making bread after TOO long!! I have a bag of mixed grain that I want to include in my bread. (No bread machine, but have had one) Mix is ~ Wheat, Rye, Yellow Corn, Oats, Triticale, Brown Rice, Barley, Millet and brown Flax!!
Any thoughts as to amounts, proportions or anything else would be greatly appreciated!!
Thanks in advance!!
Kitzer
gaynorhenry
gaynor henry - Mar 5, 2012
I have a recipe for Bran Bread that is fantastic! It uses bran flakes in teh mix and it is an easy bread machine recipe I use weekly, plus it's good for you!
gendee
Genny Miller - Feb 26, 2012
You're very welcome, Eve. If you have time, please let me know what you think. Happy Baking!
EveWorth
Eve Worth - Feb 26, 2012
Perfect Genny. I will try it today. Mucho gracias!
gendee
Genny Miller - Feb 26, 2012
Eve ~ I have a wonderful Honey Wheat Bread recipe that was given to me by one of the ladies that goes to my Church. It is delicious. I haven't posted online yet, but just for you here goes:

1-1/3 Cups Warm water
2-1/4 tsp. yeast
3-Cups whole Wheat Bread Flour
1/2 Cup unbleached flour
1-tsp. Salt
1/3 Cup Brown Sugar
3-Tbsp. Honey
1/4 Vegetable oil

I mix the dough in my bread maker; then let the dough rise, punch it down, and let it rise again..about 1/2 hour. Bake @ 350 for 30 minutes. Enjoy!

Genny
EveWorth
Eve Worth - Feb 26, 2012
I love to make bread. For years I had a honey wheat recipe but in a recent move, I lost it. If anyone has a good one, I would love to try it. I love it warm and hot and sweet.
lu22
Lucille Pepe - Feb 25, 2012
Hi I'm look for a date nut bread recipe. Hope you have one
Bev_Gates
Bev Gates - Feb 24, 2012
i like making homemade taste alot better
Kitzer
Carol Harpel - Feb 23, 2012
Angela ~~ I DID try that also last night and it did not work there either. It does worh today. The 'gremlins' must have been working overtime last night!!
tracyann3369
TRACY JOYNER - Feb 23, 2012
Hi--I would love to get some feedback on this:
30-MINUTE DINNER ROLLS

30-min rolls! If anyone is inspired to try them..I'm dying to but don't have any yeast or opportunity to buy some for about 2 weeks!