ready in about an hour;
serves 8
These rolls are fluffy, light, melt in your mouth buttery, and soft. I like to start the sponge the Saturday night, make up the dough in the morning, and have them for Sunday dinner.
ready in about 960 minutes;
serves 6
You might need to buy:
- yeast
This bread is soft and makes excellent sandwich bread. It does take more time due to the sponge method, but the sponge gives it an excellent flavor.
ready in about 1005 minutes;
serves 8
This bread is soft and buttery, melting away in your mouth.
ready in about 225 minutes;
serves 6
You might need to buy:
- milk
- yeast
ready in about 35 minutes;
serves 30
You might need to buy:
- all-purpose flour
- granulated sugar
- cinnamon
- salt
- granulated sugar + 1/2 teaspoon cinnamon mixed together for pan & topping
serves 8
You might need to buy:
- flour
- baking powder
- salt
- warm water
- vegetable oil
You might need to buy:
- egg white
- poppy seeds
- cornmeal
- white sugar
- boiling water
- active dry yeast
- bread flour
- white sugar
Makes 12 muffins
The test kitchen recommends Quaker’s finely ground yellow cornmeal. On day two, these muffins make delicious toast: Halve, butter, and brown—buttered side down—in a frying pan over medium heat. Lowfat is OK, but don’t use skim milk here.
You might need to buy:
- instant or rapid-rise yeast
- large egg
- packed light brown sugar
You might need to buy:
- eggs
- sour cream
- buttermilk
- corn oil
- honey
- corn muffin mix
serves 4
You might need to buy:
- Eggnog
- Butter
- Confectioner's sugar