Country Bread

FRENCH COUNTRY BREAD



French Country Bread image

A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.

Recipe From allrecipes.com

Provided by Stephen Carroll

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT2h40m

Yield 30

Number Of Ingredients: 8

½ teaspoon active dry yeast
1 cup warm water
1 ½ cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
4 ½ cups bread flour, divided
2 teaspoons salt
Calories101.2 calories
Carbohydrate20.4 g
Fat0.5 g
Fiber1.1 g
Protein3.6 g
SaturatedFat0.1 g
Sodium156.6 mg
Sugar0.1 g

Steps:

  • The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
  • The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.


COUNTRY BREAD



Country Bread image

Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients: 10

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground ginger
3 eggs
5 to 6 cups all-purpose flour
2 tablespoons sesame seeds

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.


NO-KNEAD COUNTRY BREAD



No-Knead Country Bread image

This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.

Recipe From allrecipes.com

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 20h50m

Yield 12

Number Of Ingredients: 5

3 ½ cups white bread flour
½ cup sprouted spelt flour
¼ teaspoon active dry yeast
2 cups cold water
1 ½ teaspoons fine kosher salt
Calories143.3 calories
Carbohydrate28.9 g
Fat0.8 g
Fiber1.2 g
Protein4.9 g
SaturatedFat0.1 g
Sodium241.9 mg
Sugar0.3 g

Steps:

  • Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
  • Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
  • Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
  • Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
  • Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.


TARTINE'S COUNTRY BREAD



Tartine's Country Bread image

The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project - from start to finish, it takes about two weeks - but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step - all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.

Recipe From cooking.nytimes.com

Provided by The New York Times

Categories     breakfast, brunch, dinner, lunch, breads, project, appetizer, side dish

Time P1DT12h

Yield 2 loaves

Number Of Ingredients: 7

1000 grams white-bread flour
1000 grams whole-wheat flour
200 grams leaven
900 grams white-bread flour
100 grams whole-wheat flour, plus more for dusting
20 grams fine sea salt
100 grams rice flour
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Calories417
UnsaturatedFat1 gram
Carbohydrate86 grams
Fat2 grams
Fiber8 grams
Protein15 grams
SaturatedFat0 grams
Sodium274 milligrams
Sugar0 grams

Steps:

  • Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.
  • When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it's ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)
  • Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it's ready to use. If it doesn't, allow more time to ferment.
  • Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)
  • Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.
  • Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.
  • Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven). Let dough rise for 30 minutes. Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.
  • Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.
  • Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).
  • Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round.
  • Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking.)
  • About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a lame (a baker's blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450 degrees and cook for 20 minutes. Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.
  • Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped. Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.




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Recipe From : tartinebakery.com
...
  1. Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix.
  2. Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix.
  3. When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine).
  4. Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse.
  5. Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)
  6. Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged.
  7. Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.
  8. Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven).
  9. Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down.
  10. Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).
  11. Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough.
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Rustic Country Bread with Honey Butter Recipe | Ree ...

Recipe From : foodnetwork.com
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3.4/5 (11)
Author: Ree Drummond
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Category: Side-Dish
  1. Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
  2. Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
  3. Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
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Country Bread Recipe | Old Farmer's Almanac

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2008-11-10  · Country Bread . Share: Rate this Recipe: Average: 3.6 (9 votes) An easy-to-make, no-knead bread, well suited for beginning bread bakers. Ingredients . 1/4 cup sugar. 1 cup quick-rolling oats, or cornmeal. 1 package (2 1/4 teaspoons) active dry yeast. 2 teaspoons salt. 2 … ...
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Tartine Basic Country Bread | Karen's Kitchen Stories

Recipe From : karenskitchenstories.com
2020-04-28  · The original recipe for the Tartine Country Bread can be found in the book, Tartine Bread by Chad Robertson, published in 2010. I bought this book, but then was so intimidated by the fact that the recipe and instructions were over 40 pages long. As a bread baking friend describes it, it's "epic." For many bread baking enthusiasts, tackling this recipe … ...
Cuisine: French, American
Category: Bread
Servings: 32
Estimated Reading Time: 5 mins
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Greek Bread recipe (Village bread/ Horiatiko Psomi) - My ...

Recipe From : mygreekdish.com
2020-05-02  · Form 2 round loafs and place inside a casserole dish or clay pot with a lid. Score the top of each loaf using a sharp knife. Place the lid on the casserole dish. … ...
4.8/5
Estimated Reading Time: 4 mins
Category: Breads
Total Time: 1 hr 25 mins
  1. To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don’t have fresh yeast substitute for dried – just use one third of the quantity stated.
  2. To prepare this easy Greek bread recipe, start by adding in a large bowl the water, yeast and sugar. Use a fork to completely dissolve the yeast in the water. Set aside for about 5 -10 minutes to activate the yeast. Note: if you don’t have fresh yeast substitute for dried – just use one third of the quantity stated.
  3. Add half the flour a little bit at time whilst mixing with a spoon. Add the olive oil and salt and the rest of the flour and mix with a spoon until all the flour has been absorbed. At this point the dough should be sticky on your hand. Knead the dough a little bit with your hands to form into a ball. Place the dough inside a lightly oiled large bowl and cover with cling film.
  4. Deflate the dough. Sprinkle semolina on a large working surface and transfer the dough on the surface. Using a sharp knife divide the dough in 2 equal pieces. (This Greek Bread recipe makes 2 loafs of bread).
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Country White Bread {Grandma's Homemade Buttermilk Bread ...

Recipe From : tastesoflizzyt.com
2019-04-20  · It’s a great country white bread machine recipe. This is how my grandma makes this amazing bread. **Pro Tip: Be sure to follow the instructions for adding ingredients to the bread maker. Each machine is slightly different!** Knead Bread Dough with Mixer. We don’t have a bread … ...
5/5 (18)
Calories: 192 per serving
Total Time: 1 hr 55 mins
  1. Pour the warm water (between 95-115 degrees) in a stand mixer bowl. Sprinkle the yeast on top of the water and wait about 5 minutes for the yeast to activate. Then add the rest of the ingredients to the mixing bowl. With the paddle attachment, mix the ingredients until they are just combined and completely moistened. Then take off the paddle attachment and replace it with the dough hook. Knead the bread on medium speed for about 5-7 minutes.
  2. Pour the warm water (between 95-115 degrees) in a stand mixer bowl. Sprinkle the yeast on top of the water and wait about 5 minutes for the yeast to activate. Then add the rest of the ingredients to the mixing bowl. With the paddle attachment, mix the ingredients until they are just combined and completely moistened. Then take off the paddle attachment and replace it with the dough hook. Knead the bread on medium speed for about 5-7 minutes.
  3. Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm space for about 30 minutes or until doubled in size. Punch the dough down.
  4. Take the dough ball, form it into a loaf and put it in a greased loaf pan (I use a 9"x5" size). and let it rise again for about another 25 minutes.
  5. Bake at 375 for 35-40 minutes or until golden brown. Allow the bread to cool in the pan for 10 minutes, then move to a wire rack to cool completely.
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Irish Country Bread Recipe - Andrew Zimmern | Food & Wine

Recipe From : foodandwine.com
2014-10-01  · Instructions Checklist. Step 1. In a small bowl, whisk 1/2 cup of the warm water with the yeast. Let stand until foamy, about 5 minutes. Advertisement. Step 2. Meanwhile, sift the flour with the ... ...
  1. In a small bowl, whisk 1/2 cup of the warm water with the yeast. Let stand until foamy, about 5 minutes.
  2. In a small bowl, whisk 1/2 cup of the warm water with the yeast. Let stand until foamy, about 5 minutes.
  3. Meanwhile, sift the flour with the salt and sugar into a large bowl. Using your hands, pinch the 2 tablespoons of butter into the dry ingredients until it’s evenly distributed. Using a wooden spoon, stir in the yeast mixture and the remaining 1 1/2 cups of water until a shaggy dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Gently fold the dough under itself to form a ball and transfer to a large buttered bowl. Cover with a kitchen towel and let it rise in a warm place until doubled in bulk, about 1 hour.
  4. Preheat the oven to 450°. Punch down the dough and scrape it onto a lightly floured work surface. Cut the dough into 4 pieces. Gently shape the dough into 4 rounds and transfer to a large baking sheet. Cover loosely with a kitchen towel and let stand in a warm place until nearly doubled in bulk, about 30 minutes.
  5. Brush the rounds with the egg wash and sprinkle poppy seeds on top. Bake for 25 to 30 minutes, until well browned and firm. Let the loaves cool on the baking sheet for 20 minutes, then transfer to racks to cool completely. Slice the loaves and serve with crème fraîche.
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SOFT COUNTRY FRENCH BREAD - Butter with a Side of Bread

Recipe From : butterwithasideofbread.com
2019-08-19  · Instructions In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes. Add the canola oil, egg, salt and enough flour to form a soft dough. ...
4.9/5 (14)
Total Time: 1 hr 10 mins
Category: Bread, Yeast Bread
  1. Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15 minutes.
  2. Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15 minutes.
  3. Punch down dough. Knead for 1 minute, then form into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf. Place loaf on parchment lined cooking sheet. Brush thoroughly with egg mixture.
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Easy White Bread Recipe | Self Proclaimed Foodie

Recipe From : selfproclaimedfoodie.com
2020-04-12  · In large bowl of stand mixer, combine water, sugar, and yeast. Set aside for 5 minutes to allow the yeast to get foamy. Add salt and oil to yeast mixture and stir to combine. Using dough hook … ...
5/5 (9)
Category: Side Dish
Cuisine: American
Total Time: 2 hrs 30 mins
  1. In large bowl of stand mixer, combine water, sugar, and yeast. Set aside for 5 minutes to allow the yeast to get foamy.
  2. In large bowl of stand mixer, combine water, sugar, and yeast. Set aside for 5 minutes to allow the yeast to get foamy.
  3. Using dough hook while the mixer is running on low speed, add flour, 1 cup at a time, until all 6 cups have been added. Increase speed to medium and knead dough for 5 minutes.
  4. Place dough in large oiled bowl and roll dough ball around until its covered in the oil. Cover with a clean kitchen towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
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Country French Bread - Fleischmann's Yeast

Recipe From : fleischmannsyeast.com
Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. With sharp knife, make 4 or 5 diagonal slashes (1/4-inch deep) across top of each loaf. Brush with egg white mixture. Bake at 400°F for 25 to 35 minutes or until done. ... Show details


Easy Bread Recipes - Quick Recipes for Muffins, Biscuits ...

Recipe From : countryliving.com
2015-02-18  · Country Living editors select each product featured. If you buy from a link, we may earn a commission. More about us. 37 Easy Homemade Bread Recipes . Our warm and fresh-baked breads, muffins, and biscuits make a perfectly comforting addition to any meal. Feb 18, 2015 Brian Woodcock. Our warm and fresh-baked breads, scones, muffins, and biscuits make a perfectly comforting addition … ...
Estimated Reading Time: 5 mins
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