More Recipes Like Chef Filip's Sourbread

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Sourdough Bread II

Submitted by: ONIONTWO

A little forethought is required here, as the starter takes several days to ferment. Once you combine it with flour, yeast and other standard bread ingredients, you 'll get a San Francisco-style sour loaf that will do you proud.

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French Country Bread

Submitted by: Stephen Carroll

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.

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Essence of Bread

Submitted by: David Klaproth

This is about as simple as a bread recipe can be. It's great tasting, crusty, yeasty, coarse-textured, satisfying bread. I'm a guy, and I can make this perfect every time. This bread is the exact of opposite of all the other soft, fine-textured, preservative laden, over-priced supermarket breads. It's easiest if you use a stand-type mixer with bread hooks. If you don't have one, buy one. It'll be the most-used appliance in your kitchen, next to the toaster.

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Onion Bread II

Submitted by: Claudia Grimaldi

Old family recipe onion bread baked to a golden brown and decorated with circles of onion on top. Great for a ham sandwich.

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Grandma VanDoren's White Bread

Submitted by: Marilyn VanDoren Sim

What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.

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French Baguettes

Submitted by: Judy Taubert

Great eaten fresh from oven. Used to make sub sandwiches, etc.

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Traditional White Bread

Submitted by: Danialle

A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.

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Sourdough Bread I

Submitted by: Becky Richardson

Once you have an established sourdough starter, this bread is easy to make. Be prepared to wait, however, as the first rise occurs overnight.

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Fresh Yeast Bread

Submitted by: ANNAXENA

Bake in bulk and save! This versatile white bread is great for sandwiches and toast.

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Ciabatta

Submitted by: Benoit Hogue

Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust.