Yield: Makes two loaves Ingredients: 2 pkgs (or 2 scant TBSP) dry yeast (or 3 cakes compressed yeast) (1/2 oz dry) 2 cups water, lukewarm ¼ cup honey or mol...

Ingredients: Water 700g and 50g set aside Bread Flour 1000g Levain (starter) 200g (in little globs into mixer with BFlour will help spread it) Salt 26g (held...

Injera bread serves as the base to sop up all those yummy curries and sauces for an authentic Ethiopian meal! Powdered Yogurt Culture or Yeast Teff (millet l...

Pain au Lait (basically a lean brioche) Yield: 58 20 g dinner rolls or 39 30 g dinner rolls Ingredients 543 g bread flour (B) 11 g salt (B) 7 g instant yeast...

This challah bread recipe was presented by Chef Elijah Gentry in a Challah Workshop in January 2017. Ingredients: 2 1/2 cups warm water 1 1/2 Tbl dry active ...

Yield: Makes two loaves Ingredients: 2 pkgs (or 2 scant TBSP) dry yeast (or 3 cakes compressed yeast) (1/2 oz dry) 2 cups water, lukewarm ¼ cup honey or mol...

Yield: Makes: 72 servings or 6 loaves Ingredients: 12 cups all purpose flour 7 ½ cups rolled oats ¼ cup and 2 TBSP baking powder 2 TBSP salt 2 TBSP brown su...

This recipe was taught in November 2011 for a Bread Baking Workshop led by Chef Nick Peters. Yield: 2 large loaves Variations: garlic bread, rolls, bread s...

These homemade bagels are a treat for anytime! This recipe was presented as part of a SOS Workshop in Fall of 2012. Water Bagels – yield in a single batch (a...

A great accompaniment to all the Indian entrees we've provided recipes for! Serves 72, Prep Time 25 min, Total Time 120 min Ingredients: 8 cups hot water 8 t...

These simple bread rolls are a solid side to almost any dinner, as a slider bun, or a vehicle for dips and spreads. Leftovers can easily be turned into salad...