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    All Recipes on the Site

    Here’s a (mostly) alphabetical list of all the bread recipes on the site. I’ve included a short description of the bread and an idea of the relative difficulty in making the bread.

    • Altamura
    • — One of the classic breads breads of Italy. Not difficult to make and produces a great, chewy, crust.

    • Artichoke
    • — A special French bread. Uses two different doughs, one dark, one white, to make an interesting bread. the doughs aren’t difficult, but getting the thing put together can be a bit tricky.

    • Artisan Bread
    • — The basic rustic bread, principally from Italy. Not difficult and very good.

    • Ukrainian Babka
    • — An excellent basic babka.

    • Bagels
    • — The famous Jewish round roll. There are several good recipes around; this one works well.

    • Baps
    • — Small Scottish breakfast rolls. Easy to make and delicious.

    • Bialys
    • — Jewish onion rolls. One of my favorites. Easy to make. They freeze well, too.

    • Big Rye
    • — A project I undertook just to see if I could do it. You can scale it back to a manageable size and have a great rye bread.

    • Biga
    • — The 100% hydration Italian preferment.

    • Brazilian Fruit Bread
    • — Delicious Easter bread from Brazil.

    • Brioche au Fromage
    • — Cheese brioche from France. Simple and easy.

    • Buttermilk Bread
    • — Very nice little bread, good for toast and sandwiches.

    • Challah from G. Greenstein
    • — Simply a great recipe for a classic Jewish festive bread. If you need a festive bread, look no further.

    • Christopsomo
    • — Another excellent festive bread, this time from Greece. Different flavor.

    • Ciabatta
    • — Very wet artisan bread from northern Italy. A bit tricky but not difficult. Fantastic flavor and texture, especially warm.

    • Cupid’s Coffee Cake
    • — Interesting sweet bread or cake. Eye-popping presentation with a taste to match.

    • English Muffins
    • — Good recipe for the popular breakfast roll. Makes good sandwiches, too.

    • Farm Style White
    • — Fairly large recipe, but easy to make. Makes a great sandwich and toast bread. Freezes well, so make it in several smaller pans.

    • Focaccia
    • — Large flat bread, best served warm.

    • Four Grain Bread
    • — For your inner-hippie. Lovely bread, easy to make.

    • French Baguettes
    • — The quintessential bread of France brought to your kitchen.

    • Italian Boule
    • — Large round Italian loaf, good for just about anything.

    • Italian Herb
    • — Fragrant, tasty bread.

    • Italian Walnut Bread
    • — I’ve read that Italian bakers love walnuts. I understand why after making this bread.

    • Greek Whole Wheat
    • — A 100% whole wheat loaf from Greece. Easy to make.

    • Joneses 100% Whole Wheat
    • — Another 100T% whole wheat loaf. Similar to the Greek loaf.

    • Kugelhupf
    • — Tasty and fragrant holiday bread. The dough is sticky and shaping the loaf is tricky, but the result is worth it.

    • Lady Redesdale’s Bread
    • — Super easy whole wheat bread. A good way for beginners or children to geet started baking bread.

    • Naan
    • — The teardrop Indian bread. Makes me wish I had a tandoor oven.

    • Oatmeal Raisin
    • — Another fairly easy bread. good taste and texture.

    • Pain sur Poolish
    • — This might be called “bread.” Just a really good French bread that’s not difficult to make.

    • Pane di Como
    • — The Italian answer to the French baguette. Which is better? Who cares; they’re both good.

    • Panmarino
    • — A flavorful, fragrant Italian loaf, this time with rosemary and olive oil.

    • Pistolets
    • — Small hard rolls made with French bread dough. This is one of the many breads you’ll be tempted to eat right out of the oven.

    • Pita
    • — Middle Eastern pocket bread. Easy to make, great as a project with kids. Watch the little loaves puff in the oven. These freeze well.

    • Pogne de Romans
    • — My go-to bread for special occasions. This is a brioche-type bread.

    • Poolish
    • — The French preferment.

    • Portuguese Corn Bread
    • — A good bread to go with (and sop up) soups and stews.

    • Pugliese Bread
    • — Several friends have settled on this as their regular bread, and I agree with them. this may be the berst rustic bread going. Makes large, very dark loaves that last a long time.

    • Light Seeded Rye
    • — A nice rye, medium texture and flavor.

    • Sfilatino a la Galli
    • — A very wet baguette from northern Italy. If you can succeed with this you’ll have accomplished something special and baked some great bread.

    • Sfilatino Modified
    • — A more manageable version of the Galli loaf above.

    • Soft Rolls a la 1928
    • — Classic and delicious soft roll recipe from a 1928 baking book. These can be shaped into just about any small roll shape. These are great right out of the oven.

    • Sour Rye
    • — Not difficult, but takes several days to make the sour. Classic Jewish rye.

    • Sourdough
    • — This recipe takes a lot of the mystery out of sourdough. If you can follow these instructions, you’ll make a good sourdough loaf.

    • Tsoureki
    • — The Greek Easter bread. Similar to brioche. Easy to make.

    • Ukrainian Maky
    • — Another sweet bread, this time with a poppy seed filling.

    • Wet Bread 85%
    • — A very wet, sometimes difficult bread, not really suited to the first-time baker.

    • Whole Grain Italian
    • — Another whole wheat bread, this time from Italy. Very good.