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I love to bake and this healthy bread is moist and so flavorful. I often make two loaves at a time and give one as a gift. —Janice Christofferson, Eagle River, Wisconsin
Creamy orange spread delightfully dresses this moist quick bread. -North Caroline Sweet Potato Commission
This savory, delicious herb bread was a winner at my "cards and games" dinner!The pretty loaves get their deep golden color from whole wheat flour and eggs in the dough. The bread goes well with soup or salad, and it makes great toast, too.
This recipe originally started from my favorite banana bread recipe. I substituted sweet potatoes and made a few other adjustments to come up with this delicious quick bread.
This bread's firm crust is reminiscent of the old-fashioned potato bread recipes my grandmother used to make. I let my stand mixer (with a dough hook) do most of the work for me.—Martha Clayton, Utopia, Texas
With tomato juice and Parmesan cheese, this bread tastes like a grilled cheese and tomato sandwich. I often top slices without favorite pizza toppings for a unique snack.
Cheesy Pesto Bread is from Karen Grant of Tulare, California. “I was out of French bread one day and remembered I had a packaged, prebaked bread crust on hand,” she recalls. “I topped it with pesto and cheese for dinner. Now it’s expected whenever I make pasta and salad. It’s great heated up for lunch the next day, too.”
Our Test Kitchen created these savory breadsticks flavored with garlic pepper and pesto. Whether you serve them with soup, salad or even a pasta supper, these cute twists add fun to any menu.
Sauteed vegetables add fresh, robust flavor to these hearty bread slices from Genise Krause of Sturgeon Bay, Wisconsin. For a change of pace, use prosciutto or shaved deli ham instead of salami. GENISE’S TIP: “On extra-busy nights, I sometimes substitute prepared giardiniera for the vegetables to speed things up.”
A filling bread salad tossed with crisp bread pieces, heirloom tomatoes, garlicky chickpeas, and a peppery arugula pesto.
If you love the convenience of using a bread machine, keep this easy loaf in mind. It's wonderful for sandwiches, with soup or all by itself. —Shilah Koster, Rapid River, MI
I like to walk down the grocery aisle thinking of what different ingredients I can incorporate into new recipes. This Italian-inspired quick bread took home a prize at our state fair.—Leigh Doutt, Pueblo West, Colorado
A simple Spanish dish of bread rubbed with fresh tomatoes. Crusty rustic-style bread is preferred. Skip garlic if you dislike the taste or plan to put toppings that you think may clash in flavor. Do be generous with the tomatoes.
Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!—Karen Owen, Rising Sun, Indiana
I think these make a great duet with eggs, and they’re a nice substitution for bacon and toast. —Maria Regakis, Somerville, Massachusetts
Last week I told you about my Jalapeño Cheddar Bread. I liked that recipe so much that I decided to put my own little twist on it. Nothing wrong with that, right? So I picked two my favorite ingredients, Gorgonzola and sun-dried tomatoes, and whipped up another batch of bread. The process is pretty much the same as last week's with the exception of changing around a few ingredients. Let's get going. First, grab the mixer and get the dough ready. Once things are mixed up and the dough has risen, sprinkle the work surface with some of the sun-dried tomatoes.
2 cups almond flour ⅓ cup + 1 tablespoon flaxseed meal 1 teaspoon whole flaxseeds ½ teaspoon salt 1 teaspoon baking soda ½ cup arrowroot powder 6 tablespoons butter (or coconut oil) 4 eggs 1 teaspoon apple cider vinegar ½ cup greek plain yogurt (or *coconut cream)
This months Daring Bakers challenge was a savoury potato bread. I liked the sound of making a bread with potatoes. Potato bread sounded like it would be a bit heavier than normal bread and really moist. Of course I left it to the last minute... (I really need to start the next challenge sooner.) I cut the recipe into half of its original size and made sure that I had enough ingredients to make two batches in case the first one didn't work out too well. The challenge was to make the potato bread and it was left to us
Onion rings make a perfect companion to go with those savory game day wings! You simply can't go wrong with the good ol' onion ring. They're great alongside burgers and hot dogs too. Crispy and crunchy, these onion rings are coated with seasoned flour, then covered in panko bread crumbs, then deliciously fried.
