Bread made with Unbleached, Whole Wheat and Whole Grain Flour

Ciabatta recipe from the San Francisco Baking Institute, scaled down for home bakers

Lovely slightly sweet buns filled with thicken pastry cream.

This is a copycat recipe for King's Hawaiian Bread Copycat for Bread Machine. This is a high rising fluffy bread with a sweet pineapple flavor.

If you like a milder rye and enjoy the texture of whole grains, this might be the loaf for you. This loaf is a variation of the KA Multi Grain Sourdough Boule on this site. I've always used my bread machine to make the dough and I bake anything with sourdough almost exclusively in my long covered baker.

This is a mixture of a couple of recipes using the Harvest Grains Blend. I also like to weigh my flours so that I get consistent loafs. I hope you will like it!

These are the German rolls that can be found in small neighborhood bakeries all over Germany. They have a crunchy crust and soft interior and can be topped with sesame or poppy seeds.

I found this recipe in a church cookbook that was part of my mother's collection. She bought the book from one of the residents at a senior apartment complex that she managed in 1986. The lady she bought it from had the same name as me! Anyway, if you have any leftover candied fruit from holiday baking, these are delicious. The Cookbook is "What's Cooking in Our Kitchens", from the Flint (Michigan) Westside Cluster, a group of Presbyterian churches.

Very tasty adaptation from the KA Rustic Sourdough Bread recipe which comes with their sourdough starter.

European style artisan rolls makes 16 I've posted the recipe both as written as well as the changes I've made.