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Whole-Grain Buttermilk BreadSubmitted by: Admin on 06/26/2007 121 views 2.45 avg rating 11 votes Here is a full flavored, compact, nourishing whole-grain bread made with wheat germ, rye flour, and all-purpose flour, with a crunchy dusting of oatmeal. To make the bread extra chewy, use a stoneground dark rye flour. |
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Skillet Corn BreadSubmitted by: Admin on 06/29/2007 113 views 2.18 avg rating 11 votes There are many variations of corn bread. This one is firm, has a crispy crust, and doesn't fall apart. |
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Molasses BreadSubmitted by: Admin on 06/29/2007 101 views 2.53 avg rating 19 votes |
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Country Style Oatmeal BreadSubmitted by: Admin on 06/29/2007 100 views 2.35 avg rating 17 votes This crusty bread owes its grainy texture and flavor to oatmeal that is cooked before it is mixed into the dough. |
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Apple Carrot MuffinsSubmitted by: Admin on 06/30/2007 93 views 2.30 avg rating 10 votes Very moist and delicious - and Very good for you! |
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Banana Nut MuffinsSubmitted by: Admin on 06/30/2007 98 views 2.73 avg rating 15 votes Bananas provide a wonderful aroma and flavor to these moist muffins. |
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Light CornbreadSubmitted by: Admin on 02/01/2008 101 views 3.06 avg rating 18 votes The South is famous for its cornbread and it comes in many versions: spoon breads, hush puppies and corn sticks. This version is good sliced and buttered while hot. |
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Apple Raisin Nut Bread Submitted by: Admin on 04/03/2008 74 views 2.57 avg rating 14 votes Grated fresh apples gives moistness to this spicy quick bread. It is delicious served in thick slices with a thin layer of honey on top. |
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Wheat-Germ Cinnamon Spiral Submitted by: Admin on 05/09/2008 31 views 2.50 avg rating 4 votes Delicious plain or toasted, this light loaf has all the nutty goodness and nutrition of wheat germ with the delicious flavor that cinnamon gives to bread. |
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Whole Wheat Raisin Bread Submitted by: Admin on 05/13/2008 38 views 2.25 avg rating 4 votes Moist raisins stud this close-grained bread. Purchase bread flour for ease in handling dough when making dark breads, because it has a higher percentage of gluten than regular all-purpose flour. |
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