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"This recipe was featured in an email today from the www.kingarthurflour.com website. "This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to fresh summer jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our King Arthur test kitchen Hall of Fame.""

Ingredients: cornmeal, milk, olive oil...

"Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN..."

Ingredients: fast rising yeast, eggs...

"From a Fleischmann's Yeast recipe book. This is one bread that does not really taste good until it is toasted, but then it's great. Very quick and easy. I've only done the orange-nut variation, loved it. I am sure you can come up with other great variations, let everyone know!"

Ingredients: cornmeal, Fleischmann's active dry yeast...

"This very easy bread requires ZERO kneading, yet the result is a nice high risen moist and crumbly loaf. Recipe from Power Eating."

Ingredients: wheat bran, fast rising yeast...

"From-scratch bread, in ONE hour. I still can't believe it! I used 4 tsp instant yeast, so didn't proof. Next time I'll try substituting beer for half the water, for more complexity.

From The Kitchn:
http://www.thekitchn.com/thekitchn/quick/recipe-notime-bread-042531"

Ingredients: oil, salt, sugar...