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    You are in: Home / Cookbooks / Bread Duona Maize Leib Brot Pane
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    97 recipes in

    Bread Duona Maize Leib Brot Pane

    My screen name is actually a diminutive for "bread" in Lithuanian, a childhood nickname. Bread is what I bake most often and I cannot imagine my home without it. This is a collection of the breads I have posted or have reviewed.
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    8 Reviews |  By duonyte

    This flavorful bread is a slightly modified Gold Medal recipe. Preparation time is approximate. I like the bit of a "bite" that the lemon pepper adds, but feel free to substitute any herbs you like. Double amounts if using fresh herbs. I usually bake this as rolls or baguettes for sandwiches.

    Recipe #136363

    Another wonderful onion bread, somewhat simpler than one I've posted earlier. Bread is slightly moist from the onions, makes the most wonderful sandwiches and toast. From Gold Medal.

    Recipe #149931

    3 Reviews |  By duonyte

    A beautiful golden yellow loaf with the subtle scent of saffron. This came from a book called "Complete Book of Breads and Bread Machines". I've rewritten the instructions a bit.

    Recipe #198059

    7 Reviews |  By duonyte

    I needed bread and did not have anything in mind, so I played around and came up with this bread, which turned out really well. This is a light wheat loaf with the tasty accent of pumpkin seeds.

    Recipe #343217

    2 Reviews |  By duonyte

    This is based on a recipe I have had forever, from who knows where, and which I've changed quite a bit. I reduced the salt to 3/4 tsp, as the original 2 tsp was clearly too much for this amount of flour, especially if you sprinkle salt on top. I also reduced the water from 1 cup to 3/4 cup. This makes two small loaves.

    Recipe #440172

    5 Reviews |  By duonyte

    My brother lives in a part of the country that does not recognize rye bread - not at all! So I've been searching for an easy rye bread recipe, and ran across this one, from the Fleischman Yeast company. Batter breads are an easy introduction to yeast breads for beginning bakers. Any kind of rye flour can be used - light, medium, pumpernickel . Sunflower seeds or other seeds can be substituted for the caraway. Batter breads tend to be softer than more traditional recipe breads so that your slices will be a bit thicker.The recipe originally called for 2 tsp salt, which I've reduced to 1 1/2 tsp.

    Recipe #389169

    1 Reviews |  By duonyte

    From about.com . These slightly sweet yeast rolls are blessed on Holy Saturday in the traditional zegen Easter basket and are served up on Easter morning.

    Recipe #479848

    I baked many loaves until I finally came up with a successful sourdough version of the recent no-knead phenomenon. This is a great, beautiful loaf of bread.

    Recipe #250704

    2 Reviews |  By duonyte

    From the Red Star Yeast people. I have not made this, but am posting because of the interest in gluten-free recipes. You can use any type of ricotta - full-fat to non-fat. Instructions for both mixer and bread machine are included.

    Recipe #462642

    3 Reviews |  By duonyte

    I love the feta dill bread by Barb Gertz, but I wanted to convert it to a sourdough version. This is what I came up with. Time is approximate, as starters can be variable, and does not include time for sponge to develop. Try baking this as rolls for sandwiches.

    Recipe #184539

    6 Reviews |  By duonyte

    A lovely, light-textured loaf, with little suprise bits of dried tomato throughout. Try making dinner rolls with this dough - the perfect complement to an Italian meal. From breadmachinedigest.com

    Recipe #148694

    1 Reviews |  By duonyte

    From Red Star Yeast. I have not tried this, but with the interest in gluten-free recipes, I thought this would be of interest. The Red Star Yeast people say you must use active dry yeast - instant yeast apparently does not work in gluten-free recipes. They state that this will get tangier as it gets older.

    Recipe #462641

    This recipe comes from "The Best Bread Ever" by Charles Van Over, who thinks food processor doughs are the best doughs for bread. He gives credit for the starter to the Moulin de la Vierge Bakery in Paris and baker Basil Kamir. I've used orange juice in other natural starters, but not at the start of the recipe, as this one does.

    Recipe #474547

    5 Reviews |  By duonyte

    This recipe is from Sunset Magazine. I have used it for many years, and it is very reliable. Sunset notes that for the first six months it is best used in recipes with supplementary leavening.

    Recipe #133362

    You can make your own wild yeast starter from scratch. The yeast is already on the grains you use in the starter. You just need to create the right conditions to wake them up! The pineapple juice may sound like a strange ingredient, but it is what makes this recipe work so well. The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period.

    Recipe #116648

    6 Reviews |  By Annacia

    I much prefer to use my machine to do the mixing and kneading and then remove the dough to finish in the oven. This is a very tasty loaf and makes lovely toast.

    Recipe #195360

    I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!!

    Recipe #140421

    This is from thatsmyhome.com It sounds like it would be delicious with some creamy potato soup :)

    Recipe #382685

    This recipe was in the book that came with my bread-maker, lovely served with cream cheese and a large mug of coffee!

    Recipe #323121

    10 Reviews |  By Geema

    The beer in this recipe makes the bread rise well and gives it a malty flavor, depending on the kind of beer you use. We like using a dark beer. Try this toasted with your favorite soup or stew.

    Recipe #84751

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