Category Archives: Breads

special day waffles

2 cups flour

1 Tbsp baking powder

1 tsp soda

1 tsp salt

2 cups buttermilk*

2 eggs,beaten

1/3 cup melted butter, margarine or oil

Mix dry ingredients. Mix eggs into buttermilk, add to dry and mix until smooth. Stir in butter. Cook on hot waffle iron.

*In place of buttermilk, add 2 tsp vinegar to 2 cups sweet milk and let sit for a few minutes to sour and thicken slightly.


Maple syrup, fruit syrups (raspberry, saskatoon), yogurt, fresh fruit, apples in caramel  sauce, chocolate sauce, Nutella….


guinness irish soda bread

From the Guinness Storehouse in Dublin.

600 g whole wheat flour

150 g white flour

75 g oatmeal

2 1/2 tsp soda

1 tsp salt

3 T brown sugar

40 g butter

480 mL milk

200 mL molasses

1 cup Guinness

Mix butter with dry ingredients, add milk, molasses and Guinness. Mix just until wet. Bake in a buttered and parchment lined loaf pan for 40-45 minutes at 325F.

easter bread

  • 1/2 cup water
  • 1 tsp sugar
  • 2 tsp yeast
  • 1/2 cup milk
  • 3 Tbsp butter or oil
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 2 tsp cardamom (optional)
  • 2 1/2 -3 cups flour
  • 1/2 cup candied fruit
  • 1/2 cup raisins or currants

Proof yeast in warm water with sugar. Scald the milk, add butter, sugar and salt and cool to room temperature. Add eggs, yeast, vanilla and 1 1/4 cups flour and mix well. Add fruit and more flour, kneading until elastic. Place in a greased bowl, cover and let rise until double. Divide in 2 logs and make a twist, or 3 logs to form a braid, then form a circle on parchment on a cookie sheet. Let rise again and bake at 350F for about 30 minutes until golden brown. Brush with butter or margarine while warm. Ice when cool if desired with this icing:

  • 1 cup confectioners’ sugar
  • 2 teaspoons lemon juice
  • 1/8 teaspoon almond extract
  • 2 to 3 teaspoons warm water

zucchini nut bread with ginger

Based on a Paula Deen recipe

  • 2 cups flour
  • 1 1/3 tsp soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2/3 cup brown sugar
  • 2/3 cup white sugar
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups shredded zucchini or apple
  • 1/2 cup chopped pecans or macadamia nuts
  • 4 Tbsp minced candied ginger

Mix flour, soda, baking powder and salt together. Whisk eggs with sugar,oil and vanilla and add to flour. Stir in zucchini, nuts and ginger but do not overmix. Bake at 350 for 50 – 60 minutes. (Oil and line large glass loaf pan with parchment)

east coast oatmeal molasses bread

  • 2 tsp yeast
  • 2 cups warm water
  • 1 Tbsp honey
  • 2 Tbsp butter
  • 2 Tbsp brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 tsp salt
  • 1 cup rolled oats (or sub 1/2 cup with a ground whole grain such as bulgur, flax, barley, 7 grain cereal)
  • 4 cups flour + more for kneading
  • olive oil
  1. Proof yeast with honey and warm water.
  2. Beat butter, sugar, egg and molasses together in bowl of mixer.
  3. Affix dough hook and add 3 cups of the flour, the yeast, salt, oats and grains and mix well.
  4. Gradually add more flour to make a soft dough that cleans the sides of the bowl when mixing.
  5. Knead for 10 minutes, adding more flour if too sticky.
  6. Coat the dough with olive oil, cover with a tea towel and leave to rise until doubled (about 2 hours)
  7. Butter two loaf pans, shape into two loaves, cover and let rise until doubled in size again (about 1 hour)
  8. Preheat oven to 350°F and place a pan half full of hot water on the bottom rack to help the bread rise more and produce a crunchy top.
  9. Bake for 40 – 50 minutes until golden and hollow sounding when tapped.
  10. Remove from the oven, let sit in the pans 15 – 20 minutes, then remove to a rack to finish cooling.

eggplant and mozzarella melts

A delicious casserole or open-faced sandwich – from Martha Stewart

  • 2 eggs
  • salt and pepper
  • 3/4 cup fine dry breadcrumbs
  • olive oil
  • 1 eggplant, sliced into 1/2-inch rounds
  • 1 loaf Italian bread
  • 2 cups warmed tomato sauce
  • 8 ounces mozzarella cheese, grated or thinly sliced
  1. Beat eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip eggplant in egg, then in breadcrumbs and place on an oiled baking sheet. Bake at 425F until golden and tender, 15 to 20 minutes, turning once.

  2. For casserole: Layer eggplant slices in a dish with the tomato sauce, cover with cheese and bake until heated through and browning on top.

  3. For sandwich, split bread lengthwise, and place cut side up on a baking sheet. Press gently in the center to create a well and add tomato sauce. Place eggplant on top and cover with cheese. Return to the oven and bake until cheese is browned in spots, 6 to 8 minutes.

food processor pizza dough

Makes one 12-inch crust. Easily doubled for 2 pizzas or freeze half for another day.

  • 1 tsp sugar
  • 3/4 cup warm water
  • 1 tsp yeast
  • 1 2/3 cups flour
  • 3/4 tsp salt
  • olive oil
  1. Dissolve the yeast and sugar in warm water and let proof.  Measure flour, salt and       1 tsp olive oil into processor.
  2. With machine running, pour liquid through small feed tube. Process until dough cleans sides of bowl and forms a ball, then process for 30 seconds more to knead. Remove and coat dough with 1 teaspoon olive oil in a bowl. Cover and let rise in a warm place for about 45 minutes. Prepare toppings.
  3. Stretch out dough to fit pan, add cheese and toppings and bake at 425F until bubbling and golden.