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    105 Recipes

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    Limpa is a Swedish style rye with orange and aromatic flavors. A base recipe. Use milk for more of a sandwich style bread and ale for a James Beard style Limpa.

    Recipe #519123

    Recipe #518397

    Peter Reinhart's lavash recipe (in The Baker's Apprentice) is my favorite, but is thicker than I like. This version varies in kneading method, makes twice the area and varies in preparation to baking.

    Recipe #517938

    This is for a 3 lb batch or 16 bagels averaging about 91 g each. Prep time does not include fermentation times or about 9 1/3 hours for pre-fermentation, fermentation and proofing.

    Recipe #517190

    Very good, especially with fresh vegetables

    Recipe #517094

    Really jazz up your burgers with this sauce. Heat level is totally adjustable from none to "wow".

    Recipe #516851

    Recipe #516701

    The flavors in this simple steamed dish are surprising good. Place the chicken on top of the broccoli inside the steamer for best flavor.

    Recipe #516676

    Rye slices with swiss and corned beef spread. A touch of mustard mimics one of my favorite sandwiches. Perfect for a party or pot luck.

    Recipe #516092

    My sister's idea. A simple bread with a touch of vanilla for flavor - great for bread puddings, French toast, and cinnamon toast - or just by itself.

    Recipe #515785

    From "Homemade Rye Bread According to Kristina" translated by duonyte on Food.com from the Lithuanian language. I've modified it keeping the same proportions in the final bread. It's a very good, dense bread that I love.

    Recipe #515183

    Easy, healthy, quick, and very good. I've been making variations of this soup for years. I thought I'd record it.

    Recipe #514989

    This is a recipe developed for the resort Dad managed in Arkansas. You can of course substitute a less expensive cut of beef or add mushrooms. Preparation time is mostly resting the sliced beef in the fridge.

    Recipe #513982

    This makes a pound of dough which makes one stromboli or two 10 inch pizzas. It's my go-to white flour dough for flat breads and stromboli. I often substitute up to 33% whole wheat for a healthier dough.

    Recipe #512932

    This yeast bread recipe uses potato starch that I keep on hand and makes a soft bun for burgers, dogs, and BBQ sandwiches.

    Recipe #509643

    From a forum discussion on TheFreshLoaf.com and other sources these hard rolls are very good with brats. Shape them round and leave off the egg wash for a Brochen (German Hard Rolls) or shape them round with the egg wash for a NY style hard roll.

    Recipe #509581

    Lower fat version of salmon patties that we like. The muffin tin method is one I saw in a Taste of Home recipe.

    Recipe #508536

    I love the Tangzhong or water roux method for bread. It produces the softest bread or rolls with excellent flavor. I've added sourdough to this, but a poolish would work well, too. Just use 1/2 cup water and 1 scant cup of flour and add 1/8 teaspoon of yeast. In a few hours at room temperature, covered, you'll have a flavorful base for the bread to go along with the water roux. The poolish will rise and be bubbly with a nice aroma.

    Recipe #507009

    A variation of Peter Reinhart's Cinnamon Chocolate Babka Kranz Cake. This is cooked in a loaf pan as a coffee cake. Delicious and attractive cake/bread.

    Recipe #507005

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