Tips For Using Breadmakers the Right Way

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One thing always throws consumers to confusion. Getting the right products from the markets is such a hectic ordeal sometimes. If you wish to buy the correct breadmakers for your baking process, then you have to get proper information. Considering that there are varieties of products available, you need real satisfactory details to ensure that you make the right decision. The products also range in prices and quality. This necessitates the need for wisdom while doing shopping. For one to be able to have these wonderful machines, they have to consider some of the basic things.

The amount of money they have is vital since there are many products to suit every customer's pocket. The other thing is the size of your kitchen as it allows you to purchase the right size of machine that can fit in without problems. For all the very serious buyers may be some of these shopping tips could be worthy before settling for the right product.

* Consider the size and the shape of the bread pan - this allows one to make the bread in to the shape that they desire it. You should also be in a position to select the capacity of the pan that you may require. That depends on the number of loaves that you wish to prepare for the family. Remember also that some types are best for the heavy loaf for example when using whole grain dough. The best type of kneading paddle for the weighty types is the horizontal type while the vertical does well with the lighter weighing.

* For you to know the best breadmakers, it would be wise to consider the quality of services the manufacturers are giving. This includes the warranty, reading manuals, their dedication to give true information, their credibility and the like. Do not go for what the owners will vanish upon selling the product.

* Consider also the amount of power that the machine consumes. It is also important to consider what will give you an option to save power for a considerable amount of time in case you experience black out during the baking process. It is too worth noting that one needs to choose appliances with more power rating in case they like to bake breads from whole wheat.

With all these points in mind, then may be one has an idea on what to look for when they plan to make bread at their homes. The advantages related to using these machines is the fact that one is able to make the meal as nutritious as they please by adding any other ingredient that improves food value. The other one is that, it is a multipurpose machine. This means that one can also make other wheat products like the scones, biscuits, cup cakes, and corn breads among others. Remember that if you like eating home made foods like hot dogs, hamburgers, sandwiches and the like, this is a machine that you have got to own in your kitchen. Why are you still not convinced? Go for the breadmakers and you will see it for yourself.

G. Smitty is a writer who loves to discuss many topics ranging from bread machines to professional basketball. Thanks for reading!

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How to Make an Old-Fashion Dutch Apple Walnut Bread

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Fall is a great time to share apple recipes as apples are so plentiful. And breads are great for the holiday table, as hostess gifts, gift baskets, housewarmings, and Christmas gifts for co-workers, family, and friends. And the combination of apples and walnuts is not only a tasty one but also a healthy one. Both apples and walnuts are known to have beneficial health traits. Make this tasty old fashion bread recipe to share with your family and friends. For gift-giving wrap the bread in pretty cellophane bags or plastic wrap and attach a seasonal bow.

DUTCH APPLE WALNUT BREAD
This recipe is from Northern Indiana.

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1 cup chopped peeled apples
1/3 cup chopped walnuts

In a mixing bowl, cream the butter and sugar together until creamy. Beat in the eggs and the vanilla. Combine the flour with the baking soda and salt; stir into the butter mixture alternately with the buttermilk. Fold in the apples and walnuts. Pour into a greased 9-inch loaf pan. Make the following topping and sprinkle over the batter. Bake in a 350 degree oven for 50 to 60 minutes until done. Cook in pan for 10 minutes before removing.

TOPPING:

1/3 cup flour
2 tbsp sugar
2 tbsp brown sugar
1/2 tsp ground cinnamon
3 tbsp butter

Combine the flour, sugar, brown sugar, and cinnamon. Cut in the butter until crumbly. Sprinkle over the batter before baking.

Enjoy!

For more of Linda's old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com. For her diabetic recipes visit her at http://diabeticenjoyingfood.squarespace.com

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Focaccia Bread

I received this great recipe from long-time Italian friend of the family. If you have been looking for a good focaccia bread recipe, this is it. Every time we get friends and family together, this is what our friend brings, which makes everyone happy. For some reason, his always comes out better than everyone else who tries to make it...he just has that magic touch.

2 BATCHES

INGREDIENTS:

2-1/4 cups water, heated to 120-130 degrees

1/4 cup extra virgin olive oil

6 cups bread flour

2 teaspoons salt

2 packages dry (fast-acting) yeast

INSTRUCTIONS:

1. Using a heavy mixer, combine all the above ingredients above in the pot and knead the ingredients on the number 2 stetting for 7 minutes. Let the dough rise for a half hour in a slightly warmed oven. Punch the dough down thoroughly, kneading it a bit, and let rise for half hour more. Then knead the dough a third time and let rise for another half-hour.

NOTE: If you are using a bread machine, cut all the ingredient amounts in half and place them all in the bread machine pan in order listed. Use the white bread dough cycle and remove the dough once it has risen and then knead it until all the air is out of it and let it rise for a half hour. Next you can move to step 2.

2. Preheat the oven to 450 degrees.

3. Roll the dough out to about 9x12 inches on a clean floured cutting board.

4. Coat a 9 x 12 x 2 inch high metal pan well with olive oil (metal produces better bread than glass) for each sheet of focaccia bread. Press the dough into all four sides of pan well. Use your knuckles to make indentations on top of dough.

5. Mix together 2 tablespoons of water with 6 tablespoons olive oil (4 tablespoons make ¼ cup) and brush it generously over the two sheets of bread.

6. Sprinkle 1 teaspoon of course crosier salt on top of each sheet of dough.

7. Bake your focaccia bread for about 12 to 15 minutes or until it is golden brown. Remove the bread from the pan and pour any oil left in pan over bread.

Mangiare ("Let's eat," in Italian.)

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Popularity of Mexican Bakery Products

People love bakery products in their daily use. Even every party is incomplete without the use of bakery products. They are the perfect thing to celebrate any occasion and add joy and happiness. Mexican bakery products are very famous due to its exotic taste, color and attractive shapes. Some most important attributes of Mexican bakery are its crispy taste, variety of flavors and use of Mexican bread in it. Bolillos is the most popular Mexican bread, which is also known as Pan De Labranza. These are lovely, crusty bread made for sandwiches or tort as served with fresh from the oven with butter. It includes black beans or refried beans, pickled jalapenos, lettuce, chicken, tomato, and onion made into football shape.

Another gem in the list of popular bakery products is "Pan de Muerto". They are sweet in taste and served at altars of loved ones during the Day of the Dead festivities. They are made into bone like shape. It includes Tress Leches Cakes, which are moist and sweet cakes, combined with milk products and vanilla whipped cream as toppings. Churls are made from strawberry and apple filings. One more Mexican bakery product is Marinates. It is a kind of cookies known as gingerbread pigs. In fact, there is no ginger in it but cookies are in pig shape, so they are called gingerbread pigs.

Empanada is another popular product from Mexican bakeries. These are pastry shells with large amount of fruits as filings. They are reddish yellow in color made with yucca. Conchos is the traditional bread of Mexican bakery. It is the staple diet for all Mexicans with different colors like chocolate, pink and white. Pan Fine and Feite these are sugary bread with and exquisite buttery. Polvorones and Puerquitos are also traditional bread with different colors and exotic taste. The important bakery product includes Tortillas is the simple flat bread.

Mexican Bakery products are popular due to its large variety of products with different flavors. It is the use of bread, which is the staple diet, most commonly used in all Mexican products. It is easy to digest and have good taste. They are dry products so can be use in parties. Above-mentioned mouth-watering products are responsible for hot demand of Mexican Bakery products all the time.

Artimex Artisan Mexican Bakery offers a wide-array of delicious, freshly baked Mexican breads and authentic Spanish bakery recipes like Conchas, Bolillo, Rosca de Reyes, Pan de Muerto, Empanadas, Polvorones and Puerquitos for any meal, occasion, or special celebration. For more information please visit:- http://www.artimexbakery.com

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An Alternative Wheat Free Bread Recipe

If you are diagnosed as yeast intolerant then you will usually have to start a yeast free diet. The diet will include bread and other yeast products. This can leave quite a gap in the daily diet as bread is considered a staple food in many countries especially Europe, North America and Australasia.

There are in fact two reasons why bread is not part of a yeast free diet.

You would think that the use of yeast as a basic ingredient would be the cause but this is not necessarily so. Although it is a factor, the main reason is the sugar that is added to help the yeast grow which makes the bread rise. The other reason is that wheat flour has a high gluten content. Gluten is the starch that holds the bread together after cooking. Although the body needs starches to help the production of beneficial bacteria they can also be obtained from potatoes and rice.

There are many different type of flour available to substitute the use of wheat flour however, most of them do not have the gluten content that wheat flour has. It may be necessary to combine two or three types of flour to obtain the texture that you want. When buying the flour be sure to read the ingredients. Generic flours like cake flour, bread flour or self raising flour are normally made from wheat flour. Some other popular flours are from cereals which are derivatives of wheat.

Wheat flour is also used in biscuits, cakes, crackers and cake and batter mixes. Reading the labels for the ingredients of any food can be time consuming and tedious but once you know what is available it becomes very much easier.

Because yeast is a rising agent then there is a major problem in trying to make anything that will resemble a loaf of bread. The chances are that you are never going to succeed and need to move on. It is possible to make unleavened bread which is a good substitute. You can add herbs to it to make it a little bit special and use vegetable margarine. Again check the label for additives.

Another option as a rising agent is baking soda or baking powder. This is normally used in scones and small cakes. It will give a light airy texture and is better for small bread type rolls.

Here is a quick recipe for wheat free bread:

1 cup Cornmeal - 1 tbsp Shortening - 1 Egg - 1 tsp Baking powder - Salt to taste

Preheat the oven to 375F. Line the baking pan with paper and then dust it with a little flour. Place the cornmeal, salt and shortening in a large container and gently mix together. Add a little bit of boiling water, and stir until you have a smooth batter. Beat the egg and fold it into the batter. Add the baking powder and stir. Pour the mixture into the baking pan and bake for 20 - 25 minutes. Tipout and cool on a baking wire. You could also use a muffin tray and papers to make bread rolls.

Loaves of bread and bread rolls are something we all grow up with and it is very difficult to actually cut them from your diet. The texture and taste of any substitute is going to be very different but with a little imagination and practice you may even get to prefer it.

Next, for more information about wheat flour substitutes and a yeast free diet, go to http://www.easyyeastfreediet.com.

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Back to Basics - A Simple White Sandwich Bread

In the grand scheme of things, in that great cosmos that is the world of bread, there are really only a few divisions. Really. For example, there are breads that rise using yeast, and those that use some chemical agent, usually baking powder and/or baking soda. Conversely, you can divide the bread world into geographical groups, typically North American breads and European breads. Also, there are breads using only natural leavening, and, of course, all the flat breads (some using yeast some not). Ok. So the divisions are not exactly clear-cut but more or less all breads can be made to fit (forced?) into only a few categories. May I suggest some comprehensive cookbooks? Some of the best include: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking and The Bread Bible by Rose Levy Beranbaum.

Today I want to go back to basics. I want to make a simple white sandwich bread that has enough structure to hold the filling without falling apart. A bread with a fairly soft crust but also not too absorbent so that it doesn't become a soggy mess when loaded up with all the goodies. This type of bread is typical of a North American bread, having some fat, sugar and enriching agent that makes for the perfect sandwich loaf. I am not talking about Wonder Bread, here, BTW. I mean, it's a wonder that it is still called bread. I mean, really! I am looking for a loaf that will hold the goods and stay edible for a few days. Forget that it will disappear probably the same day. It should have 'shelf life' of a few days at least.

All bread needs a few basic ingredients. Flour, of course. And some liquid (water, milk, fruit juice). Salt. Yes, salt. Without salt the yeast will just run like crazy. Salt, aside from adding flavor is like nature's brake. It slows down the yeast. Oh, and of course yeast.

All other ingredients enhance the end result produced by these basics. In order to make bread softer we can add eggs, or sugar, or oil. The really great European breads with the thick, chewy crusts are often composed of only flour, water and salt. Sometime even without yeast instead using natural sourdough starters. These breads sometimes take three or four days to make and are truly wonderful. But they are not sandwich breads. Not what I'm looking for today.

Sandwich bread is something else entirely, and when it's done right it's a really satisfying experience. Here's a simple recipe for sandwich bread with a few explanations along the way and some possible variations. Yum!!

This is what you need:

Simple White Sandwich Bread

for 2 loaves

Ingredients:
1 1/4 cups warm water
2 1/4 teaspoons active dry yeast
1 cup milk at room temperature*
2 Tablespoons honey**
2 teaspoons salt
3 Tablespoons soft butter***
6 cups bread flour****
* 1/4 cup dough enhancer (this will soften the bread, give it a little more structure and increase the 'shelf life'. It's optional, but if you use it just make sure you use a natural enhancer, with no after taste. King Arthur Flour markets a good enhancer.

Directions:

Mix together the warm water and yeast then add milk, honey, salt, and butter. Stir. Add 4 cups of flour and mix well. Gradually add in enough remaining flour to make a dough that is tacky without being too sticky. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch.

Place dough in medium greased bowl.Make sure the dough is greased on all sides. Cover with clean cloth or plastic wrap and let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hour.

Punch down the dough to remove the gas. Then turn it out onto a lightly floured board and knead for 5 minutes to be sure all the bubbles are out of the bread. Divide the dough into 2 equal parts, and shape each dough half into a loaf by pulling the dough over the top towards the bottom. This tightens the surface tension, and makes for a smoother crust.. Place each loaf in a greased, 9 X 5-inch bread pan. Cover and let rise in a warm place for 45 minutes or until doubled in size.

Bake bread at 350 degrees F for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove breads from pans and let cool on rack.

* Different liquids will yield different results. So, for instance, water will produce a slightly coarser bread that is still delicious but not quite as soft. Consider this for a non-dairy bread. You could substitute apple juice, which adds a distinct flavor, but sweet, so not necessarily the right taste for all purposes. Orange juice will make the bread more like cake. Soy milk is a good choice for extra protein. Make sure you use the plain soy milk because some people do not like the after-taste some brands have.
**Honey add a real richness to the bread but you can use any sweetener you like. White sugar works just as well, and leaves the bread whiter. Honey adds a slightly golden color. Brown sugar will color the bread a light brown. Molasses has a strong flavor and makes 'brown' bread. Corn syrup will color the bread, and personally I am not in favor, but...
*** The 'fat' in this bread is minimal but absolutely essential. It helps the bread brown and adds texture. Oil will slow down the rising so use sparingly if you try to adjust the recipe. You could use margarine for a non-dairy bread. Or regular vegetable oil. Olive oil is not appropriate here as it will flavor the bread and make it rather heavy. Olive oil is great in some European breads but not here.
**** Bread flour has the most gluten but will make the bread slightly heavier than all purpose flour. Use either interchangeably. If you want, substitute 2 cups whole wheat flour for the same amount or regular flour. The rise times will be slightly longer, and you might need to increase the amount of liquid and yeast slightly. For a really great cookbook with lots of great tips and recipes you should try Bread: A Baker's Book of Techniques and Recipes. For a good book that concentrates on whole wheat breads you should really look at Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. Both are highly recommended. Bye for now.

David B. Weiner, PhD.

breadmantalking.blogspot.com

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Delicious Harvest Loaf Pumpkin Bread Recipe Your Friends Will Love It

Honest I have made this Pumpkin Bread recipe many times & everyone always loves it. Your friends will just love to receive it as a gift from you! Of course it seems to be the most fun to make it in the fall, but you can make it anytime of the year.

Here's What You Need1 + 3/4 cups all purpose flour
1 tsp. baking soda
1 tsp cinnamon*
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp ginger
1/4 tsp. ground cloves
1/2 cup butter
2 eggs
1 cup sugar
3/4 cup canned pumpkin
3/4 cup semi sweet chocolate chips
3/4 cup chopped walnuts*If desired, 2 tsp. pumpkin pie spice can be substituted for cinnamon, nutmeg, ginger, and cloves.

Here's What You Do

Grease the bottom of a loaf pan

Preheat Oven to 350 degrees

Combine flour with soda, salt & spices. Set aside. Cream butter; gradually add sugar, cream well. Blend in eggs & beat well at low speed with your hand mixer. Add to this the dry ingredients & the pumpkin, alternating but beginning & ending with dry ingredients. Stir in chocolate chips and 1/2 cup of the walnuts. Turned into prepared pan & sprinkle top with remaining walnuts.

Bake at 350 degrees for 65-70 minutes. Cool; Drizzle with glaze. Let stand for at least 6 hours before slicing.

Spice Glaze Recipe

Combine 1/2 cup sifted confectioners sugar,

1/8 tsp nutmeg & 1/2 tsp cinnamon.

Blend into 1 to 2 tsp of cream or milk until it has the consistency of a glaze. Spread over baked loaf.

You can wrap in fancy colored cellophane or cellophane bag. Maybe yellow for harvest time or red or green for Christmas. Add a gift tag and you are ready to go. Great to serve for a brunch or at a fall tea party. Look for an amber to serve on for fall; or a pretty Christmas plate for the holiday season.

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Famous Mexican Bakery Products

Bakery products are a must in every household and are an all time favorite with young and old alike. It has to be incorporated in any occasion be it party, festivals, anniversaries, etc. An interesting thing to know about Mexican bakery products is that all the products are exclusively made from bread as it is their staple diet and are very popular among masses due to its exciting taste, attractive colors and has a variety of shapes.

The most popular among bread items is Bolillos, which is also known as pan de labranza. These are bread meant for sandwiches and are served fresh from the oven with butter. It is topped along with black beans, lettuce, chicken, tomato and onion made into football shape.

Empanada is another famous item from Mexican bakeries, which are pastry shells, made with yucca and is reddish yellow in color. Large amount of fruits is added as filings. Conchos, polvorones and puerquitos are the traditional bread of the Mexicans. Pan Fine and Feite are sugary bread, which are exquisite buttery. A tortilla is one more kind of bread, which is simple flat bread.

There is another Mexican bakery product known as Marinates. They are cookies and are better known as gingerbread pigs. Since the cookies are pig shaped, so they are called gingerbread pigs. "Pan de muerto bread", a bone shaped bread is yet one more product from Mexican bakery, which has a sweettaste and is served at altars during Day of the Dead festivities. There are Tress Leches Cakes, which are moist and sweet cakes, combined with milk products and has vanilla whipped cream as toppings. Churls have strawberry and apple filings.

All the above-mentioned mouth-relishing Mexican bakery products are in heavy demand as they are easily digestible and have good taste. They are dry products so can be use in parties too.

There is a wide-array of delicious, mouth watering, freshly baked Mexican breads and authentic Spanish bakery recipes for any meal, occasion, or special celebration like Mexican bread conchas, Bolillos, Rosca de Reyes, pan de muertos, Empanadas, polvorones and Puerquitos at Artimex Artisan Mexican Bakery.

Artimex Artisan Mexican Bakery offers a wide-array of delicious, freshly baked Mexican breads and authentic Spanish bakery recipes like Conchas, Bolillo, Rosca de Reyes, Pan de Muerto, Empanadas, Polvorones and Puerquitos for any meal, occasion, or special celebration. For more information please visit: http://www.artimexbakery.com/.

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The Many Features Of Bread Machines

Did you know that you could make loaves of bread in your kitchen? Bread machines have existed for a long time now. If you get one machine today, then it will have many advanced features. There are both cheap and expensive styles at present. In case you are new to bread making, perhaps you should get a cheaper appliance first. Nevertheless, if you are serious about loaf preparation, get yourself a durable gadget.

Choosing a useful appliance can be a daunting task for all new users. There are many factors to reflect on as you shop around. First, you have to do enough research so that you can find out what features are present on a bread-making machine. Let us analyze these important features. The first one is the pan design. The design you pick will determine the shape of the loaves of bread you will produce with your machine. If you want round, rectangular or any other shape, simply pick the right bread pan.

They are many and different, and some of them are hard to get. If you are just a beginner, a horizontal style will do. Note that you can find vertical pans as well. They all have different capacities too. As you all know, the material used for construction of any pan determines how long one could use it. All bread pans are made of aluminum metal. The only difference is the quality of the metal used to make each pan.

You can choose an item made of thick cast metal or thin metal. Base your choice on the type of crusts you intend to create. A timer is another item that you will find on bread machines. Each model has a unique timer and that explains the reason why you must investigate properly. Be sure that this element is user-friendly. In case you will shop online, conduct a search first. If you come across a nice appliance, try locating it at a local store.

This will help you to physically examine its timer and other features. Once you are sure of the pan's high quality, then order it from an online store. These machines have either a dome or a window. Each has its pros and cons. Even so, their key role is helping you check your dough once you set the timer. If you want more tips and ideas on these two features, there are articles that could guide you. Above everything else, you should get enough understanding on bread making machine cycles.

These include white and dough cycles also called basic or manual cycles respectively. A person who is only interested in bread preparation can still use the two cycles. If he or she plans to do other cookeries, there are special machines for that work. For instance, some machines have French bread, whole grain, or rapid cycles. For beginners, an instruction manual could really help them in getting started. As you pick these bread machines, focus on the length of warranties. Do not choose one with a short duration warranty because it might be useless. Price ranges that different online vendors offers is a good search criterion too.

G. Smitty is a writer who loves to discuss many topics ranging from welbilt bread machine to professional basketball. Thanks for reading!

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Focaccia Bread - It Is One Of The Staples Of Northern Italian Cuisine

Focaccia it is a bread that is made in Northern Italy. You can add any ingredient that you prefer, to make it one of your own recipes. I will give you the list of ingredients that I prefer to use, and the technique to make Focaccia. Then you are off on your own to individualize the recipe for your taste requirements.

List of Ingredients:

For the Herb Oil

1 Cup of Olive Oil













1-2 T Basil chopped













1-2 T Thyme chopped













1-2 T Oregano chopped













1-2 T Rosemary chopped













3-4 cloves of Garlic you can add an additional clove/cloves, if you like more garlic













1 T of good sea salt or Kosher Salt













1/2 - 1 tsp of cracked Pepper

To make the Herb Oil for the bread: Combine all of the fresh herbs in a mixing bowl and mix thoroughly. Just let it hang out until you are ready for it, but do not refrigerate.

Ingredients for the Focaccia Dough:

6 cups of Bread Flour













2-3 tsp of Sea Salt













2 tsp of instant yeast













7 tsp of olive oil













2 1/2 cups of water Make sure you water is not too hot between 105 - 115 degrees so it will not kill the yeast

To make your dough:

Combine all of the ingredients, other that the olive oil into a dough mixer. You could do this by hand if you want it will just double your mixing time. Mix until dough is all incorporated and together which will be about 3-5 minutes, and then add a little Olive Oil, just about 3-4 tsp. Then you will continue to mix the dough about an additional 1-2 minutes. You will remove the dough and add to a clean bowl. First you will coat the bowl first with about 1 tsp of Olive Oil, and then you will place the dough ball into the coated bowl. You will the let the dough rest for about 10-15 minutes at room temperature. Then you will punch/push/knead the dough down with your hands in a folded fist manner. You will not actually be punching the bread, it is just the name of the technique. After you do this process for around 1-2 minutes you will do the same thing over. Coat the bowl with about 1 tsp of oil, and this time you will cover with saran wrap and let the dough double in size. You want to keep an eye on the dough so it does not over ferment.

After it has double in size you will preheat your over to 400 if it is gas and 425 if it is electric. You are going to get your Focaccia bread prepped to bake. You will need a half sheet baking tray, and you will need to use some olive oil on the bottom of the pan to prevent sticking, and to help achieve a firm bottom crust. Transfer the dough to the greased sheet pan, do this gently, so it will not start to work the dough. Use your fingertips to start spreading the dough but do not puncture it while spreading. You will eventually work the dough out to the corners of the sheet pan. At this time you will let the dough rest for about 5-10 minutes. Make sure that your dough has not shrunk in, if it has punch it back out at this time. Add your Herb Oil and generously cover the bread. Next you will add the ingredients below.

Ingredients for the bread before baking:

1/2 - 1 cup of Sun Dried Tomatoes julienne strips


1 cup Parmesan Cheese shredded


1/2 cup of Olives that you prefer, I like the Kalamata Olives, but use your favorite

Your bread is almost ready to go in the oven, and this is the last step. Add these final ingredients, or ones you choose, and then put Focaccia Bread into the preheated oven. You will bake for around 8-10 minutes and turn 1/2 way or 180 degrees through the baking process and then cook until done, which could be an additional 10-15 minutes depending on your over. The top and bottom will be crisp, and it will have a slight golden or very light brown color. You will need to remove the bread at this time and add to a cooling rack to keep the bottom of the bread from getting soggy. Cool for about 15- 20 minutes before serving.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

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Oreo Jello Dessert

When I was a kid my mom use to make this jello dessert and I loved it hope you will too. It was always a big hit at the party's we use to go to and she would make it and bring it to the party.

1 package Oreo cookies
1 box jello
1 tub cool whip

First crush your Oreo cookies and set a side.

Next mix your jello like the package calls for and pour in a bread pan then set in refrigerator until the jello sets. Now when your jello has set put a layer of cool whip over the jello the add your crushed Oreo cookies on top of the cool whip and put back in the frig to set. Now when you are ready to serve your jello fill the sink with hot water and set your bread pan in the hot water just the bottom part of the bread pan and only leave it in the hot water for just a few seconds. Top your bread pan with a plate and flip your jello will drop on the plate and be ready to serve. Then you can dress your plate with what ever you wish to make it look pretty.

This is another great dessert for your graduation open houses or any party you might be having it is very easy to make and taste great. Its funny I haven't thought about this dessert in years until I was going through my moms recipes she gave me. I was looking for something to take to a dinner party we were invited to at the last minute and I found this. Glad I did it was quick and easy to make and everyone loved it.

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Two Bread Maker Recipes For Beginners

One can use many things as an accompaniment to tea and even stews. One of these could be freshly baked bread. With bread maker recipes, it is possible to have this product within such a short time. Though there may be so many of them available Internet, for the beginner, here are some of them that you may consider before you explore into the more creative adventure of baking. If you like eating this yummy delight, try some of these recipes.

Organize some of these ingredients to start. 1 cup Water, ½ teaspoon Salt, ¼ cup Honey, 1½ cups Bread Flour, 1½ cups Wheat Flour, 1 tablespoon cooking fat, 1 tablespoon dry milk, 1 teaspoon quick active dry yeast. With all these items ready, get ready for the real job. Remove the bread pan from the machine and add in the liquid ingredients right in. add the solid ones. Set the control timer to the complete wheat dough cycle then a medium crust color. Let the machine do the work for you, in time, retrieve the loaf, and let it cool. There you have all you need in no time.

The other recipe that you may consider that is equally easy to prepare is the white bread. Consider these simple constituents. 132.75ml water, 132.75ml milk, 22.5ml butter, 1.5-teaspoon salt (7.5ml), 708ml bread flour, 3-teaspoon sugar, 1-teaspoon active dry yeast. You may choose to add dough enhancer or not. Using the same procedure as in the former recipe, the outcome will be great. This will produce a 1.5-pound heavy bread. To make a heavier product, you need only to add the ingredients proportionally.

If you love surprising your family with special delicacies, consider these two simple bread maker recipes and you will make them happy. After practice, you will notice that you will manage to bake any type of recipe that you come across. Remember for starters, some of the simple snacks like the scones, muffins, and corn bread among others would be great for your baking hobby. The reason is that they are easy to make and quick requiring you to spend short time in preparation. Once you become an expert, then you will realize that the more time the leavened dough spends to rise, the more quality bread you produce. Thus, you will be more interested to invest more of your time for a tasty and high value product than when you were just beginning and the result did not matter so much.

bread maker recipes could be the way forward to change your family outlook on home made bread. Be willing to take chances and be the champion in bringing your creative side to the limelight. Although these products may not be as long lasting as they lack preservatives unlike the commercially prepared ones but nevertheless, they are very nutritious. There is a way out in making them from going stale fast. One may add preferment or sour dough. This in turn improves on taste as well making it last longer. This may not be a simple process though it is very much achievable.

G. Smitty is a writer who loves to discuss many topics ranging from breadmaker to professional basketball. Thanks for reading!

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Old Fashion Apple Bread and American Heart Association Pumpkin Pecan Bread

Whether you are looking for a sweet bread recipe to make for your family, share with friends, or give as gifts, here are a couple of old fashion recipes that are perfect for any occasion. The Pumpkin Pecan Bread is an old recipe from the American Heart Association and is a great recipe that makes four loaves per recipe. The old fashion Apple Bread is always a favorite. After all, what is more American than apple recipes! Give these great old recipes a try. You'll no doubt be glad you did.

APPLE BREAD

2 tbsp butter
1/2 cup sugar
1 tsp cinnamon
1 apple
1 pkg active dry yeast
3/4 cup warm water
1/4 cup sugar
1 tsp salt
1 cup all-purpose flour
1 egg
1/4 cup shortening
1 1/4 cups all-purpose flour

Melt butter in pan. Mix 1/2 cup sugar and cinnamon and sprinkle over butter. Cut apple into thin slices and arrange in rows on sugar mixture. Sprinkle a few raisins over apples if you want. Stir together with spoon in a large bowl yeast and warm water. Add 1/4 cup sugar, salt and 1 cup flour. Beat 2 minutes or until batter drops from spoon in sheets. Add egg, shortening and rest of flour and beat until smooth. Drop batter by small spoonfuls over apples in pan. Cover pan and let rise in a warm place until double, 50 to 60 minutes. Heat oven to 375 degrees. Bake 30 to 35 minutes or until brown. Immediately remove cake from pan by turning upside down onto serving plate. Use a 9x9x2-in pan.

PUMPKIN PECAN BREAD

This is a recipe that came in an old mailing from the American Heart Association many years ago.

3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsps salt
1 1/2 tsps cinnamon
1 tsp nutmeg
1 cup sugar
1 cup oil
4 eggs or egg substitutes (or 8 egg whites)
2/3 cup water
2 cups canned pumpkin
1 cup chopped pecans

Sift together the flour, soda, salt, cinnamon, and nutmeg. Add sugar to flour mixture and mix thoroughly. Make a well in the center of the dry ingredients and add all at once the following ingredients: oil, eggs, water and pumpkin. Mix well then add in the pecans. Pour batter into 4 8x4-inch loaf pans, filling each pan about half full. Bake at 350 degrees for one hour or until a wooden toothpick inserted in the center of the loaf comes out clean.

Yield: 4 loaves 1/16 of a loaf equals approximately 85 calories

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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How To Make Low GI Banana Bread

As far as low gi banana bread recipes go, this one is my favorite. It is the perfect snack for those early evening cravings and it also goes great with a cup of tea or a cold glass of milk. You can spread a slice with a small amount of non-hydrogenated margarine, but I find a warm slice of this bread is excellent on its own.

Ingredients

1 1/2 cups whole wheat flour

3/4 cup ground flaxseed

2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 very ripe, medium bananas, mashed

6 tbsp SPLENDA® brown sugar blend

3/4 tbsp lemon juice plus enough skim milk to make 3/4 cup (or use 3/4 cup buttermilk)

4 egg whites

1 tsp vanilla

3/4 cup chopped walnuts

Directions

Preheat oven to 350 degrees. Spray loaf pan with non-stick spray. Measure 1 tbsp lemon juice (freshly squeezed is best) into a measuring cup and pour in skim milk for a total of one cup. Do not stir. Allow to sit for 5 minutes. Alternatively, you can simply use 1 cup of buttermilk if you have this ingredient on hand.

In a large bowl, blend flour, flaxseed, baking powder, baking soda, cinnamon and salt and set aside.

Beat egg whites and sugar. Add bananas and vanilla and beat lightly.

Pour wet ingredients into dry ingredients and combine until well mixed. Add walnuts and stir until combined.

Pour mixture into loaf pan and bake 40 to 50 minutes.

This low gi bread recipe is one of my favorites, for more excellent low gi snack recipes from The Glycemic Gourmet check out http://www.squidoo.com/low-gi-snack

Steve Somerton writes informative articles on various subjects including Low GI Bread Recipe - How To Make Low GI Banana Bread. You are allowed to publish this article in its entirety provided that author’s name, bio and website links must remain intact and included with every reproduction.

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Mexican Cooking Pots and Utensils - An Inside Look at Mexican Cooking

You might have been lucky enough to try real authentic Mexican food and, if so, perhaps some traditional Mexican pots or utensils were used in its preparation. Mexicans use different cooking methods, such as baking, deep-frying and slow roasting and they have pots and pans for these purposes. They also use a lot of fresh produce, including herbs and spices, so any Mexican kitchen will have plenty of sharp knives and a mortar and pestle.

A Look at Common Mexican Cooking Pots

Ollas, also known as Barros, are deep clay cooking pots. They are perfect for simmering beans, stew or soup and clay is a great medium for cookware because it distributes the heat evenly to avoid burnt spots. Barro means clay or mud and olla means pot. These cooking pots are fine to put over a direct flame all day long.

It is important to warm clay before using it or let it heat up as the oven does because it is sensitive to changes in temperature and might crack if exposed to heat suddenly. When you cook in clay, the food takes on a wonderful earthy taste.

A Comal is a big, round griddle, which can be made of cast iron, aluminum, or clay. Modern Comals are usually coated with a non-stick finish. Comals are used to roast chilies and warm tortillas.

A cazuela is a big clay dish for simmering sauces like mole. A cazuela is about six inches deep and round like a bowl. These Mexican pottery dishes usually have handles so you can place it over an open fire without burning yourself and the outside might be brightly painted. The inside of a cazuela is glazed.

A tortillero is a Mexican tortilla press. They are made traditionally from wood or, in modern times, cast iron. Some are made from aluminum but these tend not to last long. A tortillero has two round plates and you put a ball of masa between them to make a tortilla.

The Different Useful Mexican Utensils

You will find a metate y mano in most Mexican kitchens. This concave dish is the size of a platter and made of stone or rock. It will have three short legs and sit on the table or three long legs so you can sit up to it on a chair. There is a big, round stone, which you roll on the surface to mix together or grind the ingredients.

A molcajete y tejolote is a Mexican mortar and pestle. This little wood, stone or clay bowl has a matching cylindrical tube with rounded ends, which is used to pulverize your ingredients when you roll it around in a circular motion.

A molinillo is a wooden whisk, which is spun between your hands in hot chocolate to make it foamy on top. These can be highly ornate or plain. Most typical Mexican food can be made with regular equipment and utensils but using traditional Mexican cooking pots makes the cooking process more enjoyable and authentic and they look great displayed in a Mexican themed kitchen.

Not having authentic Mexican pots, pans and cooking utensils is no excuse not to make Mexican food! If you need some recipe inspiration, there is plenty to choose from at MexicanFoodRecipes.org and you will also find more articles on Mexican cookery and the fascinating history of Mexican food culture.

If you are looking for some great recipes or tips on cooking Mexican food and recipes of your own, the site will be very helpful. Whether you want a quick and spicy burrito, mild salad, or sweet and spicy salsa we have a wonderful selection of typical Mexican food recipes to choose from.

If you are in the mood for Mexican food tonight why not give one of our recipes like our Fresh Mango Salsa Recipe a try. Just one of the many delicious Mexican treats on our site.

While there take some time to learn more about the extraordinary history, culture and cooking methods used to make this wonderful blend of old and new world cuisine. We also have a full Mexican Cooking Glossary complete with phonetic pronunciations for the none Spanish speaking Mexican food lover.

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Troubleshooting Bread That Didn't Turn Out Right

Making bread is an art form when you get it right. The pictures we see in cook books usually bare little resemblance to the loaves or rolls that are typically pulled out of the oven by occasional bakers. The proof is in the taste so most of the misshapen mishaps are overlooked and eaten anyway. Sometimes bread turns out so heavy or raw-tasting that it won't be eaten. So, what happens when the bread doesn't turn out right and how do we fix that?

Any time you're troubleshooting a problem it helps to isolate the individual parts that make up the whole. If we use a bread machine for all of the dough mixing and kneading, that removes dough handling from the equation. That leaves two very important steps to making a great loaf of bread.

Step number one is that only fresh ingredients are used. In particular the yeast and flour must be fresh or the bread won't turn out. If the yeast is not fresh, the bread won't rise properly. Old yeast can give a yeast-like smell to the bread, which can be quite a turn off. Raw and heavy breads are often the result when yeast is used beyond its expiration date. Using old flour will result in bread that doesn't rise well. If these ingredients have gone stale, put them in your compost bin and purchase fresh for your next baking attempt.

The second step is to measure the ingredients exactly, according to the recipe. Recipes for making bread have been worked out over time so that the amounts of ingredients given in the recipe just work. Altering the amounts of ingredients by not measuring them carefully will not give the best result. The ingredients must be in the proper proportions or the bread will not rise as expected.

Yeast, flour, sugar, fat, salt, and water content can affect the rising of the bread. Too little of any of these ingredients will not let the bread rise well. Too much salt or too much water will also diminish the rising of the bread. Using too much yeast, flour, sugar or water will make the bread rise too much. When there is too much rising large air bubbles collect making pockets or holes in the bread. Sometimes a large air pocket collects near the top and causes a collapse of the top of the loaf.

A different problem may occur if the bread is left in the oven or hot baking pan after it's done baking. It's important to remove the baked bread from its pan right after it comes out of the oven, or the sides may collapse. If left in the baking pan inside the bread machine oven for more than a few minutes, the sides may cave in, or collapse. Remember to remove the baking pan from the oven and then remove the bread from the pan. Cool the bread on a wire rack and enjoy.

Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://lazysusanspicerack.com/ and http://toastmasterbreadmachine.com/.

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2 Superb Zucchini Recipes - Zucchini Applesauce Bread & Zucchini Carrot Muffins

Here are 2 of my favorite zucchini recipes. I have tested and tweaked them until I am totally satisfied with both. They can't be beaten for using up an abundance of zucchini. For those of you looking for great zucchini recipes, give these a try.

Zucchini Applesauce Bread

Ingredients:

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon baking powder
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
3 eggs
1/2 cup oil
1 cup applesauce
1 1/2 cups white sugar
3 teaspoons vanilla extract
3 cups grated zucchini
1 cup chopped nuts or raisins (optional)

Preparation:
Grease and flour two loaf pans. Preheat oven to 375 degrees F.

Sift flour, salt, baking powder, soda, cinnamon and ginger together in a bowl. Set aside.

Beat eggs, applesauce, vanilla, and sugar together in a large bowl. Add sifted ingredients and beat well. Stir in zucchini and nuts or raisins until well combined. Pour batter into prepared pans.

Bake at 375 for 45 to 60 minutes, or until toothpick comes out clean when inserted in center of loaf. Cool in pan on wire rack for 20 minutes. Remove bread from pan, and completely cool.

Zucchini Carrot Muffins

Ingredients:

2 cups all-purpose flour
1/3 cup brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
1 cup milk
1/3 cup lemon or orange juice
1/3 cup vegetable or canola oil
2 eggs
1 teaspoon vanilla extract
1 cup shredded zucchini
1 cup shredded carrots

Preparation:
Grease 2 muffin tins. Preheat oven to 375 degrees F.

In a large mixing bowl, combine flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, cloves and salt. In a small bowl, beat together milk, juice, oil, eggs, and vanilla.

Stir wet mixture into flour mixture until flour is just moistened. Batter will be lumpy. Stir the zucchini and carrots into the batter. Do not over stir or muffins will split when baked. Fill each muffin cup no more than 2/3 full. Sprinkle tops lightly with sugar before baking, if desired.

Bake at 375 degrees for 25 to 30 minutes, or until center of muffins spring back when lightly touched. Place on wire rack to cook.

Tip: The secret for perfect muffins is to not over mix.

Kathy enjoys cooking and gardening. Visit her KitchenAid Mixer Attachments website and check out the KitchenAid Pasta Maker

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Wonderful Pumpkin Bread Recipes Suitable For Diabetics Including Pumpkin Crescent Dinner Rolls

Those bright orange pumpkins currently dotting the fields or adding color to the farmer's markets and grocery store aisles, are just chocked full of healthy nutrients for us to enjoy. Here are three bread recipes to help you enjoy the bounty. Two are quick bread recipes, Pumpkin-Walnut Bread and Pumpkin-Nut Bread. The third is a new twist on crescent rolls that is quite tasty, Pumpkin Crescent Dinner Rolls.

PUMPKIN NUT BREAD

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup cooked pumpkin
1 cup Equal Sugar-Lite
1/2 cup fat-free milk
2 eggs or 1/2 cup egg substitute
1/4 cup butter, softened
1 cup chopped hickory nuts or pecans

Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. In mixing bowl, combine pumpkin, Equal, milk and eggs. Add dry ingredients and butter. Mix only until flour is moistened. Stir in nuts. Bake in a well greased 9x5x3-inch loaf pan or 65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan then remove and place on a wire rack to cool.

PUMPKIN WALNUT BREAD

3 1/2 cups sifted flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 1/2 cups Splenda
1/2 cup sugar
1 cup canola oil
4 eggs
2/3 cups water
1 cup chopped walnuts
2 cups canned pumpkin

Preheat oven to 350 degrees

Sift all dry ingredients into a large mixing bowl. Add remaining ingredients and beat until smooth. Spray three 4 x 8-inch loaf pans with cooking spray. Bake at 350 degrees for 1 hour. Excellent served with cream cheese.

PUMPKIN CRESCENT DINNER ROLLS

2 tsp active dry yeast
1 1/2 cups warm water (110 to 115 degrees)
1 1/4 cups cooked (or canned) pumpkin
1/2 cup butter
1/3 cup Splenda
2 eggs
2 tsp salt
2 1/2 cups whole wheat flour
4 1/2 to 5 cups all-purpose flour

In a large mixing bowl, dissolve yeast in warm water. Add the pumpkin, butter, Splenda, eggs, salt, and whole wheat flour; beat until smooth. Stir in enough all-purpose flour to make a soft dough. Stir in enoughall-purpose flour to make a soft dough. Turn dough onto a lightly floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled in bulk, about one hour.

Punch down dough. Turn onto a lightly floured board, divide into 3 equal portions. Roll each portion into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed side down, 2-inches apart, on greased baking sheets. Curve to for crescent shapes. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12 to 15 minutes. Remove to wire racks to cool.

Yield: 36 crescents. Per crescent: 134 calories, 23 g carbs, 4 g protein

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com She also shares her vintage recipe collection at http://grandmasvintagerecipes.blogspot.com

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Brown Irish Soda Bread

I wasn't very excited about this dish when I made it. My baby sister was attending an international dinner at school where the students were asked to bring a dish representative of their ancestral heritage. My sister has eleven different nationalities, so we struggled to find something simple and appropriate. In the end we settled on this Brown Irish Soda Bread. Not the most exciting thing, especially for a kid who is only 1/8 Irish. Little did I know that this seemingly humble bread would become a new staple in my diet! It smelled so good while it was baking, I cut a slice almost immediately and slathered it with cherry jam to enjoy with a pot of tea. The next morning, I toasted it and spread it with butter and mango pineapple jam. It was heaven. It's also super easy, and versatile. This recipe calls for raisins, but I am already plotting variations for my next batch.

2 cups non-dairy milk
2 teaspoons white distilled vinegar
3 cups whole wheat flour
1 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/3 cup rolled oats
2/3 cup golden raisins (also try currants, craisins, or dried cherries)
2 tablespoons non-dairy butter softened

Heat oven to 425º. Prepare a 9" round pan with butter, or canola oil spray. Combine milk and vinegar in a small bowl. Combine the whole wheat flour, all-purpose flour, baking soda, and salt in a large bowl. Stir in the oats and raisins. Add the butter to the dry ingredients and use your fingertips to mix it in until the mixture forms large crumbs. Add the milk mixture and stir until just combined. The dough will be very sticky. Knead the dough about ten times in the bowl. Place the dough in the pan and spread out to the edges. Cut a cross in the center surface of the dough, then place in the oven. Bake for 30 to 40 minutes. You'll know it's done when you hear a hollow sound when knocking the bottom of the pan (It's weird, I know, but it works). Allow to cool slightly before serving. If eating in the next few days, reheat under the broiler. Spread with your favorite jam and try not to devour it!

Colleen Boucher is the creator and writer of the blog Dinner Peace (http://dinnerpeace.blogspot.com). She is an evolving vegan eater, and recipe creator, health advocate, and wellness specialist. Dinner Peace is a blog for current vegans, vegetarians, and anyone interested in occasionally trying to go meatless, lose weight, or just get healthy. Transitioning to a vegan lifestyle can be intimidating, and Dinner Peace was founded to combat that apprehension with numerous examples of delicious, plant based, healthful, compassionate, cruelty-free and animal-free dishes, ranging from breakfast to lunch to snacks, dinners, and desserts. The vegan lifestyle is also an effective tool for weight loss, or just to achieve your optimum level of health. If you are looking to make a positive change in your life, or just get a sense of the reality of a vegan diet, check out Dinner Peace!

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Bread Maker Prepares Dough So You Don't Have to Knead It

Image : http://www.flickr.com

Who doesn't like the smell of bread baking? Most people find it a pleasant aroma whether it's in a fine artisan bakery or in their own home.

To make bread the ingredients must be measured out accurately, or in some instances a pre-packaged mix can be relied on. The ingredients must be mixed properly and allowed to set in a warm place. The dough is allowed to rise at least once, the air bubbles squeezed out in between rises. Dough is then shaped into loaves, rolls or a specialty bread, or spooned into a baking vessel, and finally baked in an oven.

There are two ways to make bread in your kitchen. In either case you have to do the measuring of ingredients, but how involved you want to be after that is up to you. If you have a bread machine, all you really have to do is measure the ingredients into the non-stick pan and hit a button or two on the bread maker control panel. In a few short hours you'll be treated to homemade bread.

The other way of making bread is to get right in there and measure and mix the ingredients, and then wait for a while to let the dough rise. After a time the dough will need to be 'punched down' where the air bubbles that have collected are removed and the dough is allowed to set and rise once or twice more, depending on the type of bread. Shaping the dough is up to you and if you don't have much practice, the look of your rolls or loaf may tell that you don't.

Some folks have trouble kneading the dough. Either their dough gets too hard from too much kneading, or their hands hurt from working the dough too much. Arthritis sufferers could use a bread machine to just make the dough. Until you know the look and feel of bread dough that's had enough kneading, it's much easier to just let the machine do the work. Also, the time factor alone might lead one to use a bread maker to make their bread dough. However long it takes, for you to mix the ingredients and knead the dough once or twice, is time saved when your dough is prepared by a bread machine.

To use a bread machine to make the dough and not bake it, look for a bread 'dough' cycle. One popular maker mixes the ingredients for 25 minutes and then lets the dough rise in a warm setting for 73 minutes more. It takes an hour and forty-five minutes to get to the point of removing the dough from the machine, but you don't have to do any kneading.

That's one nice thing about a bread machine. It's pretty much a hands-off operation. Once you fill the pan with the ingredients, you don't have to do anything else but clean up. The buzzer sound or count-down clock will tell you when your bread or bread dough is ready.

Naomi Gallagher is a writer and a fantastic cook with a love for machines that help her make the most of her time in the kitchen. Making homemade bread has become one of her specialties. Learn more by visiting her sites where she likes to write about making bread and cooking great food: http://lazysusanspicerack.com/ and http://sunbeambreadmachine.com/.

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Delicious and Easy Baby Shower Cake Recipes

A baby shower is a special time for family and friends to get together and celebrate the excitement of new life. One of the most important aspects of the baby shower is the cake. Of course some people choose to simply visit the bakery and order the usual, boring sheet cake, while others choose to lend a personal touch to the shower and create a one of a kind masterpiece that will be remembered forever.

Creating your own baby shower cake shouldn't require a degree in the culinary arts. What it does require is just a little creativity, a few pans and some basic ingredients used for making any type of cake. You're only limited by your own imagination when it comes to making delicious and easy baby shower cakes.

Stork Cake

Ingredients:

3 boxes cake mix, any flavor

2 4 x 6 inch bread pans (rectangular)

1 6 inch round cake pan

1 9 inch round cake pan

1 large piece of cardboard, covered in colored plastic wrap

Embellishments; licorice, round candies

Directions:

Prepare cake mixes according to the directions on the box and pour into each cake pan. Allow cakes to cool completely, you may even wish to freeze them as frozen cake is much easier to work with and will be thawed by the time you are done icing and adding the finishing touches.

Slice one of the bread pan cakes in half to create the legs for the stork, and cut the other bread pan cake in half diagonally. Place the largest round cake in the center of the plastic wrapped cardboard, then use one of the diagonal pieces to create the neck, placing the widest end flush against the round cake.

Remove the extra corner that doesn't meet the round one, and place the 6 inch cake here against the cut edge to connect to the head. The widest part of the other diagonal piece should be placed flush against the head to form the stork's beak. Place the legs on the bottom of the body, and ice in white or pale yellow.

The beak and legs can be iced using black, brown, or orange, or bright yellow icing. Use candies for the eyes, licorice for the wing and for a line through the beak. For an extra touch, add a plastic baby from the craft store and wrap in a white cloth, placing the corners of the cloth at the edge of the stork's beak. The cloth can be secured to the cardboard beneath the cake with discreetly placed push pins.

Easy Butterfly Cake

Ingredients:

3 boxes of cake mix, any flavor

Icing

Food coloring

Heart-shaped cake pan

Muffin tin

Aluminum foil

Cardboard

Candy

Directions:

Prepare the cake mixes according to the directions, using the heart-shaped pan to create the butterfly's wings. If you only have one heart-shaped pan, you'll need to bake the wings separately, allowing time between each to cool. If possible, bake one of the wings the night before to cut down on cooling time.

Cut the cakes from the muffin tin in half and ice with black or dark brown icing for the body of the butterfly. The heart shapes should be placed on either side of the body and colorfully iced. Candy and licorice can be used for eyes and antennae.

More baby shower cake ideas:

- Baby Bunny Cake: Create a pink or blue bunny using round cake pans (or a bunny-shaped one of course), icing, candy drops for the nose and eyes, and square pieces of white gum for the teeth.

- Umbrella Cake: Again using round cake pans, colored icing and some thin licorice for the details, you can easily create a colorful umbrella cake in pink, white, blue, or yellow.

- Baby Bootie Cake: Cupcakes can be cut and shaped into baby booties, iced, and decorated with licorice for the laces.

Looking for a unique idea for your baby shower cake? Want to learn how to create a unique cake for your baby shower? Please visit http://www.babyshowercakeidea.com We're your number one resource for baby shower cakes!

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Southern Seafood Pizza - Can it Be That Easy to Make?

Southern Seafood Pizza

1 Can Pillsbury French Bread Loaf
1 LB. Snow Crab Legs (Steamed)
1/2 LB. Shrimp (Steamed)
4 Whole Baby Portabella Mushrooms (Sliced)
1 Jar Alfredo Sauce (about half the jar)
Flour All Purpose (just enough to dust your pan)
Cheese (1/2 Cup) Shredded Cheese (what ever you have)
Cheese Parmesan Cheese

This is how pizza is done down south. Well, this is how I did a pizza in the south. It all started with a can of Pillsbury French Bread sitting in my refrigerator. I was looking at it and knew I wanted to make something with it. So I headed down to the store, and looked to see what would jump out at me. Well the Snow crabs were on sale and so were the shrimp, so the stage was set. The Baby Portabella Mushrooms were on sale to, so I snagged a pack of them too and headed home.

The shrimp were already steamed, but the crab legs needed some attention, so I set things up to steam them and smothered them in Old Bay Seasonings before I steamed them. They were done in about 6 minutes and once they sat for about an other 3 minutes I tore into them and got all of the meat out of the shells. While the crab legs were cooking I set up a baking sheet, with a sheet of aluminum foil, but the key here is, I did it upside down. It is, for me anyways, easier to work the dough with the pan upside down. Also get you oven preheated to 350 degrees.

I sprinkled some of the flour on the pan and opened the can of dough and very carefully unrolled it. If you look closely, there is a seam, and you can unroll it so it is a flat piece of dough. I supposed you could just buy a ready made pizza crust and adjust your ingredient sizes to accommodate that size crust. None the less, I used the unrolled French Bread and I stuck the pan with the now flat dough in the oven for about 7 minutes.

After 7 minutes, I pulled the pan out and very carefully flipped the dough over. The bottom, which is now the top is a bit more cooked then the top, now bottom. This works out perfect. I took the crab meat, shrimp and mushrooms and generously placed them everywhere. When I had completed that, I took my jar of Alfredo sauce and poured it on top of everything else, being very careful to make certain I covered everything. I then shoved it back in the over for 6 more minutes.

After 6 more minutes, I pulled it out and proceeded to pour the shredded cheese all over the top, once again, making sure to cover as much as possible. I used a Mexican 4 cheese blend, because it is what I had, but any shredded cheese should work for this recipe. I then stuck it back in the oven and basically watched it from that point. Since all oven are not the same, rather then giving a time limit for the final step, I'll just say, keep an eye on it from this point. You just want the cheese to melt, but not burn. My oven took about 4 minutes for it to get the way I wanted it.

Get it back out, let it cool for about 5 minutes, top it with Parmesan cheese and hot sauce if you like it and have at it. You can cut it into 4 good size pieces. Good Eats and enjoy!

Eric Stifel is, among other things, a Husband, Father, Brother, Businessman, amateur Website Designer and amateur article writer who has many hobbies and passions. Photography and Cooking are just two of those passions, travel is certainly an other one of them, which has lead to a large portion of the photo's he has collected over the years. He has finally put together a website that contains a small number of his photos and recipes and it has officially hit the world wide web as of May, 2009. If you are interested in viewing any of Eric's pictures or recipes, please stop by http://www.99centsphoto.com. He is fairly certain you will find something that will interest you in one way or an other.

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An Easy Dinner Recipe - Broiled Garlic Ginger Pork Tenderloin with Broiled Vegetables

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This easy dinner recipe is also an easy clean up. You need only a broiling pan and a cutting board to make the complete meal. The menu features broiled pork tenderloin and broiled vegetables. Add a nice slice of bread to round out the meal. The vegetables are broiled right alongside the meat for a quick, easy dinner recipe that is sure to please.

Garlic Ginger Pork Tenderloin Dinner

3/4 pound pork tenderloin

1 Tablespoon garlic, minced

1 Tablespoon fresh ginger root, minced

seasoned salt

1 large onion, sliced thin

2 small yellow squash or zucchini squash

2 medium size tomatoes

1-2 Tablespoons olive oil

Few drops balsamic vinegar (optional)

kosher salt

Preheat the broiler
Combine the ginger and garlic. Pierce the tenderloin all over the surface forming little pockets. Rub the ginger and garlic mixture into these pockets. Season the outside well with seasoning salt.
Place onto a broiler pan. Slice the onions, squash and tomatoes for broiling. Slice the squash in half lengthwise and the tomatoes crosswise. Slice the onion into slices and place on the broiler pan, cut side up, around the pork tenderloin.
Brush the onions, squash and tomatoes with oil, then sprinkle with kosher salt. Optional: sprinkle the tomatoes with a little balsamic vinegar.
Broil 4 - 6 inches from the heat for 8 minutes.
Turn the pork tenderloin over. Broil for another 6 minutes.
When the pork is done, transfer to a cutting board and let rest for 5 minutes.
Cut the pork into thin slices and arrange on dinner plates with the onion, squash and tomato. Enjoy!
You can roast any other vegetables you desire with this easy dinner recipe as well. Use sliced peppers, leftover boiled or baked potatoes or sweet potatoes.

This easy dinner recipe for pork tenderloin prepared is very with garlic and ginger, but it is delicious! It is worth the effort to make the pockets for the ginger and garlic. The spiciness penetrates the meat. If you don't want to be bothered making the pockets, then coat the meat with the spices on the outside. I prefer Lawry's Seasoned Salt for coating the outside, give it a good sprinkle. The salty spiciness makes this dish.

You can prepare a pork loin this way as well, but it will need to cook much longer. Usually, when preparing a loin, I prepare it this way, then put it on the grill for about 30 - 45 minutes or until done.

I hope you enjoy this easy dinner recipe and that it will inspire you to try broiling other vegetables and meats for an easy and quick meal.

Are you interested in more quick and easy dinner recipes? Sign up for our newsletter at Quick & Easy Dinner Recipes and get quick and healthy recipes delivered to your email regularly.

Diane has just finished a free cookbook of her favorite southern recipes. Download Easy Southern Favorites today. These recipes are guaranteed to have them begging for more. Best of all, its free!

Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking.

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Easy Bread Pudding Recipe - Strawberries and Cream Bread Pudding Recipe

You will love the flavors of this delicious bread pudding featuring fresh strawberries, strawberry preserves and cream. It's very easy to make and great to eat for breakfast or dessert.

2 tablespoons butter, melted

7 slices day old bread, torn into small pieces

3/4 cup fresh strawberries, chopped

3 eggs

1 1/4 cup milk

3/4 cup light cream

1/4 cup strawberry preserves

3/4 cup white sugar

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Butter the bottom and sides of an 8-inch square baking pan, using the melted butter.

Place bread cubes into the prepared pie plate.

In a bowl, toss the chopped strawberries and bread together and place into the baking dish.

In a medium bowl, beat the eggs, milk, cream, strawberry preserves, sugar and vanilla until frothy. Pour mixture over bread cubes and lightly press down, using a spatula, until bread has absorbed the milk mixture.

Bake 40 to 45 minutes, or until knife inserted in middle comes out clean.

=> Easy Bread Pudding Recipe: Pineapple Bread Pudding Recipe

Here's a different way to utilize the sweet, tropical flavor of pineapple. Try it and you'll be pleasantly surprised.

10 slices white bread

3/4 cup butter or margarine, melted

5 eggs

1 (20 oz.) can crushed pineapple, drained

1/4 cup dried raisins

1 cup sugar

1 1/2 teaspoons vanilla extract

3/4 teaspoon ground cinnamon

Whipped cream

Directions

Preheat oven to 375 degrees.

Grease a 2-1/2 quart baking dish.

Place the bread on a baking sheet. Bake for 4 minutes; turn over and bake another 4 minutes, or until bread turns a very light brown color. Cut the toasted bread into 1-inch cubes. Toss bread cubes into the melted butter; set aside.

In a bowl, beat the eggs until thick and lemon colored. Add the pineapple, raisins, sugar and vanilla; mix completely. Fold in the toasted bread cubes. Pour mixture into baking dish. Sprinkle with cinnamon. Cover and bake at 350 degrees for 30- to 35 minutes, or until a knife inserted in the middle comes out clean.

Serve warm with whipped cream.

=> Free Bread Pudding Recipe: Coconut Bread Pudding Recipe

This bread pudding is for those who love the taste of coconut. Day old French bread is drenched in coconut milk, coconut flakes, sugar and spices. You can add a little pineapple to create the ultimate pina colada bread pudding.

2 tablespoons butter

1/3 cup confectioners' sugar

1 cup white sugar

4 eggs

1 egg yolk

2 (14 oz.) cans coconut milk

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons coconut extract

1 1/2 cups flaked coconut, divided

1/2 cup fresh coconut

1 loaf French bread, cut into 1-inch cubes

Directions

Preheat oven to 325 degrees.

Butter a 9x13-inch baking dish and dust with confectioners' sugar.

In a large bowl, combine the sugar, eggs, egg yolk, coconut milk, cinnamon, nutmeg, salt and coconut extract; mix until smooth. Sir in 1 cup of the flaked coconut.

Fold in the bread cubes and mix thoroughly. Pour into prepared baking dish. Set aside for 30 minutes.

Bake on top of a cookie sheet for 25 minutes. Sprinkle the top with the remaining 1/2 cup of flaked coconut. Continue baking for 25 to 30 minutes, or until knife inserted in middle comes out clean.

=> Free Bread Pudding Recipe: Meatball Bread Pudding Recipe

Now for something a little different. Here is a bread pudding recipe that you can make as a main meal for dinner. It features tasty meatballs, tomatoes, spices and two kinds of cheeses. It's a delicious addition to your dinner menu.

1 pound ground beef

3/4 cup chopped onion

1 clove garlic, crushed

1/4 cup red wine

1 (14.5 oz.) can diced tomatoes, drained

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

1 teaspoon sea salt

3 eggs

1 tablespoon brown sugar

1/3 cup half and half cream

8 slices day old bread, cubed

1/2 cup low sodium chicken broth

1/4 cup Romano cheese, grated

1/4 cup Mozzarella cheese, shredded

Directions

Preheat oven to 350 degrees.

Set aside a 2-quart casserole dish.

Crumble the ground beef into a large skillet and cook over medium heat. Add the onions and garlic; cook and stir until beef is evenly browned. Drain off the excess fat.

Stir in the red wine, tomatoes, oregano, red pepper and sea salt. Bring to a boil. Reduce heat to low and simmer 20 minutes.

In a bowl, whisk together the eggs, brown sugar and half and half cream. Place the bread cubes into the casserole dish. Pour in the egg mixture and chicken stock. Mix in the ground beef mixture. Mix well until bread cubes are completely saturated. Sprinkle half of the Romano and Mozzarella cheese on top.

Bake for 40 minutes, or until the top is a golden brown color and the center is set. Sprinkle remaining cheeses on top and serve.

Brownies, Cheesecake, Fudge and more . . . [http://www.best-brownie-recipes.com]

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How to Bake - How Long Should My Bread Rise?

It depends. The best way to tell if the dough has risen enough is not by time-though it helps to set the timer so you don't forget about your dough-but by look and feel. It will look soft and bloated. When you touch the dough, it will be soft and your finger will leave an indentation when lightly pressed against the dough. If it is not ripe, the dough will tend to slowly spring back.

If you want light, fluffy bread, the dough should rise until it is puffy. The more gas incorporated in the dough, the lighter it will be. Of course, if too much gas is captured in the dough, it may collapse. The trick is to let it rise until you get just to the edge and then bake it. In most cases, that means that the dough will double-or more-in volume. With a free-standing loaf, since the pan can't support the loaf, you cannot let the bread rise as much.

How long should it take? A lean, moist dough in a warm kitchen will probably rise in 45 minutes or less. A firmer dough with less moisture will take longer to rise. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly. A change of 17 degrees will cut the rise time in half.

It doesn't hurt to let dough rise slowly. Bread that has risen slowly has a different flavor than fast risers, a more acidic flavor-hence the sourdough flavors in slow rising breads. Professional bakers use refrigeration to "retard" the rise. You can use a cool spot in the house or even a refrigerator to slow the rise. (The bread in the spotlight product picture-New England Herb-was placed under an open window on a cool day to deliberately slow the rise. Total rise time, first and second rising combined, was about five hours.)

While lean breads are deliberately retarded to enhance the flavors, rich doughs or doughs with ample sweeteners or flavors will gain little with an extend rise since the flavors and sugars tend to mask the natural flavors of the yeast.

Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry. The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.

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How to Pan-Fry Zucchini Squash, Green Tomatoes, Okra, Or Cabbage to Retain Their Country Flavors

To cut down on the oil or fat absorbed by certain pan-fried vegetables, powder them with a light layer of select flour or flour-mix instead of using the often-prescribed thick batters or heavy breading. Here are the recipes for frying four fresh vegetables to retain their country-cooked flavor.

1. Simple Pan-Fried Zucchini (by City Sandra)

2-4 medium-sized Zucchini squashes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the squash
Cut off the rough ends, but do not peel
Slice into 1/4"-thick rounds; add salt and pepper lightly to taste
Warm a shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with the flour in a bowl or bag
Fry each side in the oil until golden brown, about 2-1/2-minutes each or so
Transfer the slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults

Note: The lightly floured slices absorb less oil during the frying stage than the thickly battered or breaded ones, which enhances the natural country taste of the vegetable itself.

2. Simple Pan-Fried Green Tomatoes (by City Sandra)

4-6 medium-sized green tomatoes
all-purpose flour
grated Parmesan or Romano cheese
salt and pepper
high-grade vegetable cooking oil
salad dressing or cheese dip of choice, if necessary

Wash and dry the tomatoes
Remove the stem area, if any
Slice into 1/4"-to-1/2"-thick rounds; add salt and pepper lightly to taste
Warm shallow layer (1/16" or less) of oil in wide frying pan at medium-high heat
Powder both sides of the slices with flour in a bowl or bag
Fry one side in oil until golden brown, about 3-minutes or so
Flip and do the other side until golden brown or done
Transfer the cooked slices to a paper-towel-lined plate
Sprinkle them with grated cheese to taste
Serve warm; two to four adults.

3. Simple Pan-Fried Okra (by Farmer Jim)

1-to-3-lb fresh of tender okra
1-cup all-purpose flour
1-cup yellow cornmeal
salt & pepper
high-grade vegetable cooking oil

Cut the stem end from each okra
Slice the okra transversely into rounds 1/8"-to-1/4" thick
Add salt & pepper lightly to taste
Powder-down well in 1:1 mixture of flour and cornmeal in a bowl or bag
Fry in thin layer of oil with frequent turning until browned and done at medium-high heat
Serve on paper-towel-lined plate. (This dish goes well with fresh sliced or wedged tomatoes.)

4. Down Home Pan-Fried Cabbage (by Farmer Jim)

1-head of cabbage (medium to large)
salt and pepper
high-grade vegetable oil or butter
Optional ingredients if desired (see the list below)

Cut the head in half and core it
Par boil the halves in water 1-to-2-minutes
Cool and drain
Cut cabbage into large bite-sized pieces
Fry in small amount of oil or butter in large frying pan at medium-high heat
Add salt and pepper lightly to taste
Cover and simmer with occasional turning, like frying potatoes (5-10 minutes); portions of the cabbage will brown slightly
Serves two to six as main or side dish. (This dish goes well with bacon or sausage, fresh sliced or wedged tomatoes,and cornbread.)

Note: the following optional items can be individually added to the cabbage for variations of the same dish.

Chopped onion or garlic (small amount)
Par-boiled diced Zucchini pieces (1/3 to 1/2 of total combined amount)
Par-cooked potato slices or chunks (1/3 of total)
Chopped canned pineapple (sweetness, 1/4 of total)
Cooked noodles or pasta (1/3 to 1/2 of total)
Small amounts of chopped nuts of choice
Also, some folks like cider or wine vinegar on their greens.

From these recipes, please enjoy the county-cooked flavor of fresh pan-fried vegetables. See these sites for more pan-frying vegetable recipes.

1. Spaghetti w/Pan-Fried Veggies -- http://www.nibbledish.com/people/yuffieyeo/recipes/garlic-spaghetti-with-pan-fried-vegetables

2 Golden-Veggie Fried Rice http://www.Tammysrecipes.com/golden_veggie_fried_rice

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How to Bake Quinoa Bread

Quinoa bread is probably the healthiest bread I ever ate in my entire life. For the health benefits and the protein it gives me, I don't have any complains about how it tastes. You don't expect it to taste ring up the awesome taste meter but it tastes good enough for the nutrients you will get from it.

For the honey quinoa bread, you will need:

1 cup uncooked quinoa
2 cups water
¼ cup oatmeal
¼ cup water
¼ cup milk
2 tsp yeast
¾ cup warm water (warm and not boiling hot because hot water will kill the yeast)
1/3 cup honey
¼ cup vegetable oil
3 tbsp powdered milk
3 cups bread flour
1 cup whole wheat flour

Cook the quinoa in 2 cups of water for about 15 minutes or when the water is fully absorbed. Set it aside and then cook the oatmeal in water and milk. Place ¾ cup of warm water in a large bowl and sprinkle the yeast, let it stand for about 5 minutes. Stir in honey, oil and powdered milk into the yeast mixture and mix it in low speed. Gradually add 1 cup of the bread flour and salt, mix in the cooked quinoa and oatmeal.

Add the whole wheat flour and 1 cup of the bread flour, keep stirring until the dough gets stiff. Turn out onto floured surface and start kneading. Continue to add flour and knead until dough becomes smooth and elastic. It should be a little sticky but it shouldn't be wet.

Oil a large bowl with vegetable oil and place the dough into the bowl, turn it to coat it evenly. Cover the bowl loosely with a saran wrap. The dough will rise in about 2 hours. Oil a large loaf pan and then punch down dough and shape it into ball. Flatten it into oval shape and fold the long sides and tuck them underneath. Brush the top part very lightly with water. Let it rise to about double its size and then bake for 30 minutes at 400 degrees. If you don't want to burn the top part, cover it loosely with foil and remove the foil 15 minutes before it gets done. Let the quinoa bread cool completely before you slice it. Enjoy!

For more information or tips on how to make quinoa bread, feel free to visit http://www.quinoakitchen.com/

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An Overview Of Garlic Bread

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At most dinner table, you would find garlic flavored bread to be the most served type of bread. It can come in the form of slices or thick breads in the likes of French styled bread or Italian ones which are often topped with garlic and butter. It also serves as a great tandem with various pasta dishes such as lasagna, spaghetti or linguine. It also works well with soups especially the tomato inspired ones. As an entree, you need to serve it with a bowl of tossed green salad. Garlic flavored bread among these dishes balances the variety of taste present in it.

In this article you would find the basic means of making such bread recipes and tips on where to find convenient ingredients that can speed up the baking process.

The outcome of the garlic flavored bread recipes you would come up with is based on the kind of bread you would use. It is suggested that you use Italian or a plain loaf of bread which are readily available among your local bakery.

You can also add more flavorings for your bread by adding in cheese. It is also recommended to sprinkle it with sesame seeds. Make sure that you have enough butter in stored as you would require spreading a lot of it over the loaf. And of course, don't forget the powdered and minced garlic plus the salt. You can either combine garlic and butter at the same time or melt butter in ahead of time, set to cool and spread the prepared garlic over it.

There are two most common forms of garlic flavored bread preparation:

This first one requires the loaf to be cut in half and spread butter and garlic over the hollow portion of the bread. Arrange the loaf over a layer of aluminum foil. Cut the loaf in two equal portions, lengthwise using your usual kitchen knife. The cut should not extend to the bottom of the loaf. If you prefer cutting the bread horizontally, you may also do so. Spread butter and the sprinkle both garlic preparations over the slits. Use the aluminum foil base to wrap the loaf with. Place it in the oven to bake for a few minutes allowing butter to melt and garlic flavor to blend well into the bread.

Another option is to slice the loaf and apply garlic and butter over it. To start, use your usual knife for slicing making sections over the loaf. There are some who prefer to skip the knife usage and tear the bread into sections which would give a rough and mosaic-texture. Arrange the slices onto a cookie sheet then thickly butter it followed with sprinkle of garlic salt and powder. Add minced garlic to over the top for an effect. Place the sheet of bread onto a preheated oven to set butter for melting and garlic flavor to blend in with the loaf. Baking the loaf over an aluminum foil provides the crunchy characteristic for the loaf.

A lot of people prefer to buy garlic flavored bread than to make them even though they are not that difficult to make. It has their own aluminum foil and takes only an effort of putting the loaf in the oven and set to melt the butter pre-applied on it.

Frederick Hail is a bread aficionado. He enjoys cooking bread while listening to his favorite audio book on CD collections. He loves to travel the world with his family.

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