nutritious & delicious
After just one try, we’d have to say this recipe is a “keeper.” Intended for—and excellent as—sandwich rolls, these turned out to be just sweet enough to serve at breakfast as well. Given their multi-grain ingredients, these are surprisingly light and fluffy. You’d never guess they contain a high-protein, high-fiber combo of cracked wheat, steel …
One of the benefits of this blog is that I keep discovering new-to-us recipes that are true gems. The flipside is the duds, experiments my family members wish I had never tried. Matt and the children lucked out with this one, giving it a thumbs up—“way up”—from the youngsters. Boasting an entire can of peaches, …
If you have children and a bread machine, this nutritious and easy-to-make breakfast or snack bread may become a household favorite. It rises well and looks fabulous, especially to those who don’t like the appearance of denser, darker whole-grain loaves. Its firm but light texture and raisin-studded slices are reminiscent of the Pepperidge Farm bread …
Before our youngest son began eating solid foods, this was our go-to morning meal. We revved up the bread machine to bake a loaf at least twice a week. And then came Timmy. If it’s a baked good, he’ll try it. If it contains walnut pieces, it will come back out. We tried a few …
I have loved banana bread since I was a kid, and when our bananas ripen to only-good-for-baking condition, that’s the first thing that comes to mind. Given the typical one-hour minimum prep and bake time, I don’t always feel like making it. This bread machine recipe helps put aging bananas to good use without requiring …
Matt’s mother says they were served brown bread everywhere they went during their family vacation in Ireland ages ago. According to Wikipedia, Irish wheaten bread is a form of Irish soda bread made with whole wheat flour. We recently tried an Irish brown bread recipe based upon one in Donna Rathmell German’s The Bread Machine …
As mentioned in our Adventures with Sourdough Starter post, Matt (the “Savvy Husband”) is our new sourdough “pro” (not his term). He’s had fun experimenting with a variety of add-ins and techniques, and the rest of us have thoroughly enjoyed our jobs as taste testers. I have to admit, however, that the ingredients for this …
I have to admit, if it weren’t for Matt (the “Savvy Husband”), we still wouldn’t be baking sourdough breads. The whole “starter” thing was a mystery to me. I didn’t know where to buy it, how to make it or how to maintain it. So Matt tried it, and—thanks to refrigeration—it’s easy! At first we …