Category: Breads from Betsy’s Kitchen
Mark & Mom’s Panettone Recipes
“This recipe was given to me in Dallas by a 90-year old lady in our church. It had been used in her family for many years.” — Betsy Oppenneer
Bavarian Nussstollen
This showy nut bread comes from Bavaria in Southern Germany. The subtle spices compliment the ground nuts. This bread is good at room temperature, but warming it brings out the flavors even more.
Pita Bread
The introduction to this recipe in my Mom’s cookbook, Breads From Betsy’s Kitchen, says: “Pita bread is a staple of the Middle East. It goes by different names in various countries – Peda, Pide, Pitta, Ramadan Bread. It is flat bread that puffs up when baked on the bottom of a hot oven.”
Horseradish & Mustard Rye Bread
This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.
Maybe Scandinavian Coffee Bread
I made this bread with powdered milk. I do not like powdered milk. Frankly, I would rather drink rehydrated platypus urine. But the bread! Oh, the bread is wonderful.
Sweet Pepper Semolina Bread
A smooth, subtly sweet, suggestively savory loaf (suitable for sandwiches and soups).
No-Knead Parker House Rolls
I served these to some friends at a recent dinner party. They were soft, light, and buttery. Which is how I like my friends.
Basic White Learning Loaf
No matter where she traveled or who she taught, my Mom found that the best way to get folks to overcome their initial fear about baking was to start with a basic white learning loaf.
Mini Bagels
Hoowee! We had 40 people come over for an end-of-the-year party. What to make? How about homemade mini bagels with lox and cream cheese?
Cardamom Brioche
I’m surprised this recipe came out as nicely as it did, because boy did I mess it up. This was my first time making brioche…