Pain de Campagne

 400g bread flour, plus extra for dusting
100g wheat flour
10g salt
15g dry active yeast

50g butter, softened
large bunch of fresh oregano, destalked and chopped
300 ml water

Put all the ingredients, except the water, into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.

Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back in the bowl and leave for 2 hours.

Lind a baking tray. 

Tip the dough out onto a floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.

Using a knife, mark out a square shape on top of the dough. Put the bread on the baking tray and leave to rise for 1 hour.

Preheat oven to 425 F.

Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.

Recipe courtesy of Paul Hollywood's 100 Great Breads Cookbook

Whole Wheat Scones

 250g bread flour, plus extra for dusting
250g whole wheat flour
75g caster sugar
30g baking powder
75g butter, softened
2 eggs, beaten
1 egg, beaten separately for eggwash
270ml milk

Preheat oven to 400 F.

Line a baking tray.

Put the flours, sugar, and baking powder into a large bowl and mix together.

Add the butter, eggs, and milk. Using your hands, mix together thoroughly for 6 minutes.

Turn the dough out onto a lightly floured surface, and, using a rolling pin, flatten it to about 1 1/2 inches thick. Using a round biscuit cutter, cut out the scones.

Put the scones on the baking tray and brush with the eggwash. If you have time, chill the eggwashed scones in the fridge for 30 minutes before baking.

Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven. Bake for 15-20 minutes, until golden brown. Transfer to a wire rack to cool a little. Serve with jam.

Recipe from Paul Hollywood's100 Great Breads Cookbook

The Best Lemon Loaf

Loaf

Cooking spray
flour
3 eggs
1 c. sugar
1 c. sour cream
1/2 c. canola or veg oil
2 Tbsp. lemon zest
1-2 Tbsp. lemon extract (note, NOT tsp.)
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt

Lemon Glaze

1 c. confectioners' sugar
3 Tbsp. lemon juice, or as necessary for consistency

To make the loaf: Preheat oven to 350 F.

Spray a 9x5 loaf pan with cooking spray then flour. Set aside.

Add the eggs, sugar, and sour cream to a large bowl, then whisk vigorously until smooth and combined.

Drizzle in the oil while whisking to combine.

Add the lemon zest and extract, and whisk to combine.

Add the flour, baking powder, and salt. Stir until just combined. Don't overmix. If there's a few lumps, it's okay.

Turn the batter out into prepared loaf pan, smoothing the top lightly with a spatula. Bake for about 50-52 minutes or until top is domed, set, and toothpick comes out clean.

In the last 10 minutes of baking, tent pan with foil to prevent excessive browning on the top and sides of bread before the center cooks through.

Allow loaf to cool in the pan on top of a wire rack for at least 30 minutes before turning out onto a rack to cool completely before glazing.

To make the lemon glaze: In a small bowl, add the confectioners' sugar, and slowly drizzle in the lemon juice while whisking until smooth and combined and desired consistency.

Evenly drizzle glaze over bread before slicing and serving.

Hot Cross Buns

*Plan ahead... needs to rise...

Buns

2 c. whole milk

1/2 c. canola oil 

3/4 c. granulated sugar, divided

2 1/4 tsp. active dry yeast 

4 1/2 c. all-purpose flour, plus more for flouring

1/2 tsp. baking powder 

1/2 tsp. baking soda 

2 tsp. salt 

1 tsp. cinnamon

Dash of ground nutmeg

Glaze

1 egg white

splash of milk 

Icing

1 egg white

confectioners' sugar, as needed

milk, as needed

 To make the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.

Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.

Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and nutmeg or whatever other spices you want to use.

Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar process, then fold the dough again. Repeat a third time.

Line a baking sheet with parchment paper. Pinch off golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better. 

Preheat the oven to 400 degrees F. 

To make the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.

Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack. 

  

To make the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.

When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun. Enjoy!

Shamelessly borrowed from The Pioneer Woman

Pan de Muerto

2 1/4 tsp. dry yeast
1/4 c. warm water
1/4 c. sugar
1/4 c. warm milk
2 eggs
2 egg yolks
1/2 c. butter, melted
Orange zest of 1 orange
3 c. flour
1/4 tsp. salt
Olive oil
water
egg wash (egg and water)
3 Tbsp. butter, melted
1/4 c. sugar

In a large bowl, mix yeast, warm water, and sugar. Set aside to let the yeast mixture become frothy, about 5 minutes.

When the yeast is ready, stir in milk, eggs, yolks, butter, and zest.

Add in 1 c. flour and stir. Add in the salt. Add in 1 c. flour and stir. Add in the last cup of flour and stir.

Turn out dough on floured surface. Knead until smooth.

Add a teaspoon or two of olive oil to a large bowl, and spread around the bottom and sides with a paper towel.  Place the dough in the bowl. Cover and let rest 1 - 1 1/2 hours.

When the dough has rested and doubled in size, turn out onto floured surface. Cut into 10 portions, then cut the pointed tips of each portion off. About 1/2 an ounce in size.

Roll all 20 pieces into balls and place onto lined baking sheets. You'll need 2 baking sheets. Cover and let rest 30 minutes.

Preheat oven to 350 F.

Make 6 cuts on the small balls to make them look star-like. Leave the center attached.

Brush water on the top of each roll. Attach top ball that has been cut. Spread and shape the top ball into bones.

Brush with egg wash.

Bake 18 minutes or until golden. Brush with butter, then sprinkle with sugar.

Enjoy!!

Recipe courtesy of Rosanna Pansino. http://rosannapansino.com/blog/recipes/coco-day-dead-bread/

Mini Sloppy Joes

1 lb. ground beef
half of a large onion, chopped
8 oz. tomato sauce
1/3 c. ketchup
1 Tbsp. brown sugar
1 tsp. dry mustard
salt and pepper
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 baguette, cut into about 25 slices
Parmesan, shredded
Provolone, grated

Preheat oven to Broil.

In a large saucepan, over medium heat, combine the beef and onion. Cook until meat is mostly browned, then drain well.

In a small bowl, whisk together the tomato sauce, ketchup, brown sugar, dry mustard, salt and pepper, vinegar, and Worcestershire sauce.

Pour the sauce ingredients over the drained beef, then stir to coat evenly. Cover and simmer 20 minutes, stirring occasionally.

Line your baguette slices onto one or two baking sheets. Put about a Tbsp or two of the beef sauce onto the top of each bread slice. Sprinkle each slice with Parmesan, then cover the top in Provolone.

Broil for 2 minutes.

Let cool a minute or two before enjoying.

Honey Sweetened Raisin Rolls

Plan ahead... needs to chill...

7 oz. wheat flour
4.5 oz. flour, plus more for kneading
1/2 Tbsp. yeast
4 oz. raisins
1/2 tsp. salt
1/4 c. honey, warmed
1 oz. butter, melted
7.4 oz. milk, room temperature
half an egg
oil for greasing
cooking spray

2 Tbsp. butter, melted
2 Tbsp. honey

Line a baking sheet with parchment paper. Set aside.

In a large bowl, add flours, yeast, raisins, and salt. Mix with a spoon.

In a separate bowl, add the 1/4 cup honey and 1 ounce butter, and milk. Whisk.

Add in the half egg. Whisk again.

Pour wet ingredients into dry. Mix.

Knead on a lightly floured surface about 2-3 minutes. This dough is sticky. Do not add more flour. Make sure you have floured hands while kneading. It gets a little frustrating, but just keep dusting your hands with flour and knead as best you can. You want the dough sticky.

Coat the inside of a bowl with oil. Add the dough. Sprinkle with a bit of flour. Cover and let rise in a warm place for 1 hour.

After an hour, turn dough out onto floured surface. Split into 8 pieces. Form into rounds.

Place the rounds on the prepared baking sheet.

Spray the baking sheet and dough rounds lightly with cooking spray.  Drape plastic wrap over the dough. Lightly tuck the wrap under the baking sheet. Chill overnight in the fridge.

The next day, remove the baking sheet from the fridge and set on the counter for about 30 minutes.

Preheat the oven to 350 F.

Combine the 2 Tbsp. melted butter and honey together.

Bake the raisin rounds for 10-15 minutes until lightly golden.

When they are done baking, remove from oven and brush with the honey butter mixture. Allow to cool on the pan for 5 minutes before removing to a cooling rack.

So delicious. 

Here is a link to the recipe I adapted: http://www.mygreekdish.com/recipe/raisin-bread-perfect-healthy-snack-stafidopsomo/

Mac's Pub Brown Soda Bread

1 c. flour
3 c. whole wheat flour
1 Tbsp. wheat germ
1 Tbsp. oat bran
1 Tbsp. brown sugar
2 tsp. baking soda
1 egg
4 Tbsp. butter, melted
1 1/2 - 1 3/4 c. buttermilk

Preheat the oven to 375 F.

Butter and flour a 9x5x3 loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center. With a wooden spoon, stir in the egg, melted butter, and 3/4 cup of the buttermilk. Mix well, and gradually add enough of the remaining buttermilk to form a soft dough.

Spoon the dough into the prepared pan, smooth the top with a spatula as best you can.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool for about an hour.

Store in an airtight container.

Recipe from The Irish Pub Cookbook

Homemade Croutons

1-2 Tbsp. bacon grease
1-2 Tbsp. butter
4 slices white bread, crusts removed, cut into 1/2 inch cubes

Preheat the oven to 250 F.

Line a baking sheet with parchment paper.

In a skillet over medium heat, melt the butter and bacon grease.

Add the bread cubes, tossing to coat in the butter. Cook 5-8 minutes, or until crisp.

Transfer the croutons to the prepared baking sheet and keep warm in the oven until ready to serve. The croutons will continue to harden in the oven.

Serve on salad (or however it is you eat croutons). This was super easy and they were delicious. A good way to use up old bread.

Recipe from The Irish Pub Cookbook

Quick and Easy Homemade Biscuits

2 1/4 c. flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1/3 c. butter
1 c. milk
extra flour for rolling the dough out
1-2 Tbsp. butter, melted, for brushing

Preheat oven to 425 F.

Grease a baking sheet. Set aside.

Add flour, baking powder, salt, and sugar to a large bowl. Mix together.

Using a cheese grater, grate in the butter. Stir until the mixture resembles coarse crumbs.

Add half the milk and mix. Add the remaining milk and stir again.

Put on a floured surface and knead gently 15-20 times.

Only roll the dough briefly and then cut out biscuits. I used a floured rim of a glass.

Place on prepared baking sheet and bake for 13-15 minutes.

Brush tops with melted butter as they come out.

Enjoy!

Yield: 8-10 biscuits

Super easy recipe. These biscuits go well with soup!


Here is a link to the recipe I used: http://scratchthiswithsandy.com/2014/02/11/20-minute-homemade-biscuits/

Coconut Scones with Choc Chips

Scones
3/4 c. coconut milk
1 egg
2 tsp. vanilla
1/4 c. sugar
2 - 2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, very cold, and cut into small cubes
3/4 c. mini choc chips
1/2 c. sweetened flake coconut
2 Tbsp. coconut milk (for brushing)

Frosting
1 c. confectioners' sugar
2 Tbsp. coconut milk
1/4 c. sweetened flake coconut

To make the scones: Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, combine the coconut milk, egg, vanilla, and sugar. Set aside.

In a large bowl, whisk the 2 cups flour, baking powder, and salt together. Cut in the cold butter with a pastry cutter (or two knives if you don't have a pastry cutter).

Mix the wet ingredients into the dry. Fold in the coconut flakes and choc chips.

Knead on a floured surface 4-5 times. Here is where you may need the extra 1/2 cup flour. Add gradually.

Move to the lined baking sheet and cut with a knife or pizza cutter. I recommend flouring whatever you are going to cut with. Probably multiple times. The dough can be sticky. Cut into slices like you would a pizza.

Brush slices with the coconut milk.

Bake 18-22 minutes. Let cool.

To make the frosting: Mix the sugar and milk together. It is a thicker frosting, so then using a knife just spread the frosting over the scones gently (after they have cooled). Sprinkle with the flakes.

Eat them warm or cold. With jam or plain. Enjoy!

Here's a link to the recipe I used: http://www.mybakingaddiction.com/chocolate-coconut-scones/
 

Havarti Bread

Before baking

*Plan ahead... needs to rise twice...

400 g. flour, divided
1/2 tsp. salt
2 tsp. dry yeast
200 g. Havarti, grated
200 g. plain yogurt
1/2 c. hot water
3 Tbsp. olive oil
1 egg yolk

Sift flour. Reserve 100 grams of flour, set it aside. In a large bowl, combine the remaining flour, salt, and yeast. Whisk well. Add cheese to the flour, and mix with hands.

In a separate bowl, whisk yogurt, hot water, and olive oil together. Make a well in the flour mixture bowl. Then pour in the wet ingredients. Start mixing with a spoon, then transfer to a floured surface.

Knead the dough about 5 minutes, adding in the reserved flour as you knead.

Oil a bowl, put the kneaded dough in, cover with a tea towel, and let rise about an hour.

After an hour, flour the counter, turn out the dough, gently knead, then divide into thirds. Roll each piece into a long rope shape (that fits on your baking sheet). Braid. Secure the ends by tucking them under. Transfer braided dough to a lined baking sheet (or you could braid the dough on the sheet instead of having to move it afterward if that would be helpful). Cover and let rise 30 minutes.

After baking

Preheat oven to 400 F.

Whisk egg yolk and brush over braid after it has risen a second time.

Bake for 15-20 minutes or until it starts to turn golden.

Here's a link to the recipe I used. It is a European website, which is why the measurements are in grams instead of cups: http://tinascookings.blogspot.com/2014/11/havarti-braid-bread.html

Lefse

*Plan ahead... needs to chill...

Rolling out the dough

 
6 c. potatoes, riced
1/4 c. shortening
1/4 c. butter
1/4 c. milk
2 c. flour
1 tsp. sugar
pinch of salt
1/2 c. pancake mix (like Snoqualmie Falls)

In a large bowl, combine the rices potatoes, shortening, and butter. Cover the bowl and chill overnight. Do not skip this step.

Almost ready

Preheat lefse grill to 500 F.

Add the remaining ingredients to the cold potato mixture.

Flour a pastry cloth or counter top, and roll out 1/3 cup of dough. Use a stocking on the rolling pin or make sure to flour it completely. Make sure to roll the dough very thin. Thinner than a tortilla.

Lay out on the hot lefse grill using a lefse stick. If you don't have a lefse stick, use an icing knife or even a chopstick. Allow to cook until brown spots start to appear on the side facing down (so you just have to peek under every so often). Turn it over to allow the uncooked side to brown. Cool on tea towels.

While you're rolling out the dough and rolling it out on the grill, store the unused dough in the fridge to keep it chilled until you're ready for it.

When the lefse has cooled either serve it or fold it into fourths and place in a ziplock bag until you're ready to eat it.

Growing up, we would always serve lefse with butter, sugar, and cinnamon. My traditional Norwegian husband only uses butter and sugar. Feel free to use what you want! After buttering it and sprinkling it with whatever ingredients you find tasty, roll it up and eat it! We make lefse several times a year at my house.

Recipe by Mildred Risvold via Trudy Lund

Pumpkin Spice Muffins

1 3/4 c. flour
3/4 c. brown sugar
1 1/2 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1 1/2 tsp. ground ginger
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
3/4 c. pumpkin puree
1/4 c. vegetable oil
2 tsp. vanilla

Preheat oven to 350 F.

In a medium sized bowl, sift together the flour, sugar, cinnamon, cloves, nutmeg, ginger, baking powder, and baking soda.

In a large bowl, beat together the eggs, pumpkin, oil, and vanilla.

Fold in the dry ingredients to the dry ingredients until just blended. Do not overmix.

Spoon into 12 paper-lined muffin tins. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.

Cool on a wire rack.

Here's a link to the recipe I used: http://www.rockrecipes.com/pumpkin-spice-muffins-with-maple-cream-cheese/?utm_content=buffer1db85&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Almond Poppy Seed Bread

Crisco, for greasing
2 c. flour
3 Tbsp. poppy seeds
1/2 tsp. salt
1 1/2 tsp. baking powder
1 c. sugar
3/4 c. milk
1/2 c. olive oil
2 eggs, lightly beaten
1 tsp. vanilla
3 tsp. almond extract

Preheat oven to 350 F.

Grease a bread loaf pan. Set aside.

In a large bowl, combine the flour, poppy seeds, salt, and baking powder.

In a separate bowl, combine the sugar, milk, oil, eggs, vanilla, and almond. Whisk. Mix the wet ingredients into the dry until just combined. Do not overmix.


Pour into prepared bread pan. Bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean.

Let cool on a cooling rack.

Here's a link to the recipe I adapted: http://www.recipechart.com/recipes/bread-recipes/lemon-almond-poppy-seed-bread

Cake Batter Cinnamon Rolls with Sprinkles

*Plan ahead... needs to rise.
 
Dough
1/2 c. milk
1/3 c. sugar
3/4 Tbsp. active dry yeast
1/4 c. unsalted butter, softened to room temperature
1 eggs
1/4 tsp. salt
2 1/4 c. flour, plus more for dusting 

Filling
1/4 c. sugar
1/3 c. flour
1 Tbsp. non-fat dry milk powder
1/8 tsp. salt
1/8 c. unsalted butter, cold, and cut into 2 pieces
1/2 tsp. vanilla
1/4 c. sprinkles
3 Tbsp. unsalted butter, softened to room temperature
1/2 Tbsp. ground cinnamon

Glaze
1/2 c. confectioners' sugar
1 1/2 Tbsp. heavy cream
1/2 tsp. vanilla

To make the dough: In a small saucepan, warm the milk over low heat until lukewarm. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment and manually stir in the sugar and yeast. Cover with a towel and let stand until the yeast is foamy, about 5-10 minutes.

Add the softened butter, eggs, and salt. Scrape down the sides and manually stir as needed. Chunks of butter will remain. Gradually add the flour and beat at medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer.

Transfer the dough to a lightly floured surface and knead it with your hands for about 2 minutes. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough and let sit in a warm place until doubled in size, 1 to 2 hours.

Line the bottom of an 8x8 baking dish with parchment paper, leaving room on the sides. Turn the dough out onto a lightly floured work surface and, using a rolling in, roll into a 5x12 inch rectangle. Make sure the dough is smooth and evenly thick, even at the corners.

To make the filling: In a food processor, combine the sugar, flour, milk powder, and salt. Process for 10 seconds. Add the pieces of butter and pulse for 10 more seconds. Add the vanilla over the top and pulse until the mixture is crumbly, about 10 more seconds. Toss in the sprinkles with a fork.

Spread dough with 3 Tablespoons of softened butter and top with cinnamon. Sprinkle 3/4 cup of the cake mix filling over the top. There will be some leftover. Tightly roll up the dough to form a 12-inch-long log. Cut into 9 even rolls. Arrange them in the prepared baking pan, cut sides up. Cover the rolls and let them rise in a warm place until they are puffy, about 2 hours.

Preheat the oven to 400 F degrees. Cover the rolls with aluminum foil and bake for about 25 minutes, until they are golden. Transfer the pan to a rack to cool for about 15 minutes.

To make the glaze: In a small bowl, whisk the confectioners' sugar, heavy cream, and vanilla until smooth. Add more sugar or cream, depending how thick you want the glaze. Pour glaze over the rolls and serve warm.

This recipe is easily doubled to make 15-18 cinnamon rolls.

Here's a link to the recipe I used: http://sallysbakingaddiction.com/2013/03/25/cake-batter-cinnamon-rolls-without-cake-mix/

Orange Cranberry Bread

Streusel:
1/4 c. flour
2 Tbsp. sugar
1/2 tsp. cinnamon
3 Tbsp. butter, cold

Bread:
Cooking spray

Before baking

2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. fresh cranberry, chopped
1 large egg
1/2 c. brown sugar
1/2 c. sugar
1 c. buttermilk
1/3 c. vegetable oil
1 tsp. vanilla
2 Tbsp. orange zest

Preheat oven to 350 F.

To make the streusel: In a medium bowl, combine the flour, sugar, and cinnamon together. Grate in the cold butter. Then mash it up into large crumbs. Set aside.

To make the bread: Spray a bread pan with cooking oil. Set aside.

In a large bowl, combine the flour, baking soda, salt, and cranberries.

In a separate bowl, whisk together the egg and sugars. Make sure there are no lumps. Then whisk in the buttermilk, oil, vanilla, and orange zest. Whisk until just combined.

After baking

Pour into the prepared bread pan. Top evenly with the streusel. Cover loosely with foil. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean.

Allow the bread to cool completely in the pan on a wire rack before removing. If you get impatient, and don't let it cool completely, it will not come out of the pan well.

This bread is delicious and moist. A crowd pleaser.

Here is a link to the original recipe I adapted: http://sallysbakingaddiction.com/2013/11/13/orange-glazed-cranberry-bread/ 

Easy French Bread

Before baking

2 1/2 c. bread flour (or all-purpose)
1 Tbsp. yeast
1/2 tsp. salt
1 Tbsp. honey
3/4 c. hot water
olive oil
1 egg
1/2 Tbsp. water

In a large bowl, stir together 1 cup of the flour, yeast, and salt. Add in the hot water and honey. Stir, then add in 1 more cup of flour. Sprinkle part of the last 1/2 cup flour on a dry surface. Knead about 5 minutes, slowly incorporating the remaining flour into the dough as you knead.

Roll out into a rectangle. Then roll the dough lengthwise, making sure it is tight. Seal the seams and fold the end under. Lay seam side down on a parchment lined baking sheet. Cut diagonal slits in the top. Brush very lightly with olive oil.

Ready to eat

Cover and let rise in a warm place for 20 minutes.

Preheat oven to 425 F.

In a small bowl, beat the egg and water together. When the dough has risen, brush the top with the egg wash. Bake 15-20 minutes. Bread should sound hollow when tapped. Serve warm.

Here's a link to the recipe I used: http://www.recipesformyboys.com/2013/04/one-hour-french-bread.html

Fijian Honey Bread

1 1/4 c. cake flour
1/2 c. sugar
1/2 c. sour cream
1/2 c. honey
1 egg

1 Tbsp. vegetable oil
1/2 tsp. baking soda
1/8 tsp. allspice
1/8 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

Preheat oven to 350 F.

Grease a bread pan; set aside.

Combine all the ingredients in a large bowl. Stir until well mixed. Pour into greased bread pan.

Bake for 32-42 minutes, or until the middle is set.

Cool 10 minutes in the pan, then remove to a wire rack. You can serve it warm out of the oven, but I have found that if you wrap it up and store it til the next day, it's a little more moist and the flavors have had time to blend together.

Here's a link to the recipe I adapted: http://www.food.com/recipe/fijian-honey-cake-457964

Honey Butter Beer Bread

2 c. flour

Before baking

1 c. bread flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
12 oz. beer (whatever kind you want)
3 Tbsp. honey
4 Tbsp. butter, melted

Preheat the oven to 350 F.

Grease bread pan and set aside.

Just out of the oven!

In a large bowl, whisk together the flours, sugar, baking powder, and salt. Add in the beer and honey, then stir to completely combine. Pour the batter evenly into greased pan. Pour the melted butter over the top of the batter. Bake for 50-60 minutes, or until the top is golden and the middle is baked through. Let cool a few minutes before slicing. Enjoy.

Here's a link to the recipe I used: http://www.browneyedbaker.com/2013/04/02/honey-beer-bread-recipe/