Spread cranberry filling over dough to within 1/2 in. of edge. Starting with a long side, roll up jelly-roll style; pinch seam to seal.
Place dough in a zigzag pattern in a greased 9-in. x…
Read more »
TO KEEP quick and yeast breads fresh and flavorful for a few days, it's important to store them properly.
Quick breads and muffins are often quite moist. To prevent them from spoiling, let…
Read more »
I usually make several loaves of bread at a time and slice the loaves before freezing them. That way, I can pull out a few slices of bread at a time instead of thawing the whole loaf. This helps…
Read more »
To slice a round loaf of bread, first cut the loaf in half vertically. Place the cut side down and slice. Or you can simply cut the loaf into pie-shaped wedges.
Read more »
For a soft crust on homemade rolls, brush each roll with melted butter or margarine as soon as it comes out of the oven.
Read more »
A soft, fluffy bread recipe usually made from cornmeal that is baked in a casserole and served with a spoon. This old-fashioned comfort food is often enhanced with cheese, corn or herbs for added…
Read more »
Cool unsliced yeast bread completely before placing in an airtight container or resealable plastic bag. Yeast bread will stay fresh at room temperature for 2 to 3 days. Bread with cream cheese or…
Read more »
To prevent a disappointing loaf next time, use the simple method that's just right for quick bread: Mix wet and dry ingredients separately and combine them only until moist. (Don't worry about any…
Read more »
Batter bread is beaten with an electric mixer to help develop the gluten faster and give the bread a better texture. Because these breads a not kneaded, it is important to beat them until the…
Read more »
It's believed this Scottish quick bread originated between 1505 and 1515. Scones are named after the Stone of Destiny (or Scone), the place where Scottish kings were once crowned.
Read more »