Whole Wheat Buttermilk Bread

buttermilk bread

This buttermilk whole wheat bread is a new recipe for me, but I will be making it often. If you love wheat bread, you’ll like this recipe. The buttermilk and eggs in the recipe give it an added texture and protein. My family enjoys this bread, which can be sliced and put into the freezer for later use. Use it a few slices at a time or defrost the entire loaf for dinner a week … Read more

Apple Cake

apple cake

This apple cake is actually a cross between a cake and a bread. It’s the perfect dish to take when you’ve been asked to bring a finger food. Not too rich and not too sweet, it blends both fruit and protein into a moist cake. We served this recently at a church Christmas dinner to go along with our theme. It was indeed a hit! The recipe makes two cakes, so you can serve one … Read more

Challah Bread

challah bread

Challah bread is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Sabbath and major Jewish holidays (other than Passover).  We served this in December when we had a special meal at church celebrating the birth of Jesus. Even though we recognize that orthodox Jews do not celebrate Christmas, we wanted to serve authentic Jewish food, so Challah bread was included in the menu. You’ll mix your dough … Read more

How to Make Homemade Bread Without a Mixer

homemade bread

No mixer homemade bread. Making your own homemade bread is not difficult, even if you have to mix it by hand. (People used to do it by hand back in the day, and it’s just as easy now as it was then.) You can mix it up without using a mixer, and, while it might take a little longer, you will have the satisfaction of accomplishing this feat in short order! Your oven. You can bake … Read more

Golden Sesame Braid Bread

This Golden Sesame Braid Bread is a festive loaf and is easy to make. Using regular flour (not bread flour), eggs, and milk, it is different than your normal homemade bread. Basic Instructions on Milk in Bread The recipe calls for scalded and then cooled milk. I just warmed mine enough to melt the butter. Back in the day when milk was not pasteurized, milk was always scalded when used in cooking and baking. Then … Read more