"The braided challah, which is made with eggs, is the Jewish Sabbath‑and‑holiday bread. It is surrounded by folklore and tradition and loaded with symbolism. On festive occasions a blessing is said over two loaves, symbolizing the two portions of the manna that was distributed on Fridays to the children of Israel during their Exodus from Egypt." —Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York
Pillsbury has celebrated the inventive home cook with their Bake-Off for over 40 years. The contest asks consumers to come up their own recipes using Pillsbury products and rewards one lucky winner with $1 million, a new kitchen, and their recipe featured on the Pillsbury website and products. The recipe has to be as good as this one, though. Plastered on the back of a biscuit can for years now, this recipe makes it possible to transform breakfast bread into a pull-apart treat that everyone will love.Click here for more great back-of-the-box recipes.
Eating this banana bread is a great way to get in your daily recommended doses of both fruits and vegetables thanks to its use of both bananas and zucchini. Eating your vegetables has never tasted better.
Here’s a delicious and slightly sweet pumpkin bread that can go with dinner or that can be served as a dessert bread topped with whipped cream. Great for any time of year enjoy this pumpkin bread for a quick bite with friends and family.
This holiday recipe, traditionally used in Portugal around Christmas and Easter, has been passed down through generations of women in Chef Fernandes' family. Faintly sweet and aromatic, this pumpkin bread is excellent lathered with butter or cheese. The chef also recommends using it for sandwiches, say ham and cheese. - Arthur Bovino
At Amy’s Bread we make our crusty rectangles of Rustic Italian bread in two sizes, as well as long skinny Filone and Country White Boules. This white bread with an airy open crumb is our version of ciabatta bread. We love it because it has so much versatility. It can be cut into flat rectangle-shaped loaves of varying sizes that are more crust than crumb, or into long chewy breadsticks covered in sesame, poppy and dill seeds and salt. With the addition of Picholine (green) olives, it can be made into Amy’s delicious Picholine Olive Bread. Spread it on a sheet pan and top it with fresh tomatoes, basil, Parmesan, and fresh mozzarella for a simple pizza. Add toasted walnut halves or pieces to the dough for flavorful walnut bread that goes great with cheese. The possibilities are limited only by your imagination.
This is a very wet dough that develops much of its strength and elasticity while it proofs in the bowl after being mixed. It takes practice to get used to handling and shaping dough this wet, but with a little persistence you’ll soon be an expert and will want to use this recipe again and again.
Click here to see the How to Make Amy's Bread Slideshow.
Adapted from "Amy's Bread, Revised and Updated" by Amy Scherber, Toy Kim Dupree, and Aimee Herring