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"Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the..."

Ingredients: fast rising yeast, warm water...

"You can produce an authentic French loaf in your own kitchen. This really works! Adapted for the bread machine from a recipe found in "World Sourdoughs From Antiquity", by Ed Wood. Prep time includes proofing time for sourdough starter."

Ingredients: salt, sourdough starter, water...

"Rye bread is a hearty staple in German homes. This recipe makes a delicious rustic loaf with a thick, crunchy crust and soft, flavorsome interior. I've given easy directions for making it using a KitchenAid stand mixer. Adapted from a recipe by Sunset Breads (1995)"

Ingredients: warm water, rye flour, salt...

"Nothing beats homemade muffins fresh off the griddle. These are light and airy. The recipe calls for 1 package dry yeast, depending on how active your sourdough is you may choose to eliminate it. As all sourdough is somewhat different experiment and see what works best for you. I use an Alaskan sourdough recipe. For mixing the dough I used my Kitchenaid..."

Ingredients: cornmeal, dry yeast, milk...

"Oh my goodness - I'm reading some of these reviews and I just realised that Americans and British are used to that fluffy white bread - this is a GERMAN recipe - it IS A DENSE BREAD - THIS IS NOT A LIGHT & FLUFFY BREAD Please don't expect this to come out tasting like "Wonder bread" with Rye flavor. This is a recipe for TRUE,..."

Ingredients: milk, molasses, rye flour...

"This is a light sourdough french bread that is made using your mixer and dough hooks. It has been around a number of years...say 1975 vintage! Hope you enjoy."

Ingredients: cornmeal, warm water, salt...

"This Italian bread is baked especially for Easter. Fresh rosemary can be lightly browned in olive oil to flavor the oil (then discard the rosemary) instead of using the dry rosemary. Recipe is from the book, "World Sourdoughs From Antiquity" by Ed Wood."

Ingredients: dried rosemary, eggs, milk...

"A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising..."

Ingredients: cornmeal, fast-rising active dry yeast...

"These are time consuming but so good! Especially if you aren't close to a good bakery. They make excellent sourdough rolls for sandwiches like french dip."

Ingredients: egg yolks, vital wheat gluten...

"The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour"

Ingredients: fast-rising active dry yeast, fresh rosemary...

"If you've been to the Czech Republic you've seen this bread at all the stores, bakeries and restaurants. This is an easy bread machine recipe that comes very close to the taste and texture. You will need to obtain or produce a thick rye-based sourdough starter and be sure to proof it."

Ingredients: instant mashed potatoes, dry milk...

"The bread flour has a high protein content which gives a nice brown color to the popovers, it also has a high gluten content for exceptional rasing characteristics. The egg whites stiffen the texture to help resist shrinkage. Putting the mixture in a hot sprayed pan on a low shelf with rising temperature all assist in elevating the rise. The spoiled..."

Ingredients: corn oil, egg whites, eggs...

"The perfect companion to your next Italian pasta dinner."

Ingredients: parmesan cheese, salt...

"As you'll note, there is a wide range in the amount of flour needed. The essence of ciabatta is it's coarse texture with large interior holes; this is possible with the right proportion of flour and liquid. A dough with too much flour will have a fine texture; a slack dough, one with too much liquid, will spread out on the baking sheet, rather..."

Ingredients: milk, olive oil, salt...