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This brown bread recipe using bread flour, whole wheat flour, and cornmeal is simply amazing!

It’s mildly sweet, soft and delicious, with hints of molasses. Sooo yummy!

This bread gets some brown color from the molasses.

It’s similar to the wonderful dark bread served at the Outback Steakhouse Restaurant chain.

I hope you love it as much as we do.

 

Potato bread is essentially flour bread with a mashed potato into the dough. Making it at home is easy, especially if you have a bread machine.

I have found childhood memories of eating freshly baked potato bread from “Cupim Pão de Batatas” in Brazil. Fortunately, it is easy to make and, after some experiments I just made a very similar and delicious recipe. This recipe produces probably the most flavorful “white” bread you’ve ever had.

It’s wonderful for sandwiches, toast, hamburgers buns, rolls, or simply just as it is.

 

A good and substantial rye bread can be prepared with or without caraway seed* (cumin/seasoning) depending on your taste. My family doesn’t like caraway seeds so they were kept out. Why not give it a try and see if you like it?

Rye has a bit of a reputation as a baking bad boy due to its low gluten content which makes for a heavier and denser loaf but, I like it made with a mixture of white bread flour and rye so it isn’t too heavy, but you can change the proportions, if you prefer a darker loaf – you may need to add extra water if using more rye. Homemade rye bread can be quite a challenge, so just remember that you’re never going to get a fluffy, airy result using just rye.

 

If you’ve ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread because potatoes tend to make bread rise a little fluffier and softer.

Potato Bread made with instant potato flakes and dry milk means you don’t have to spend time peeling and cutting potatoes or wait for leftover mashed potatoes to make it.

 

It is sooo good. It is crunchy on the outside but moister on the inside. It isn’t too sweet. My family and friends love it.

This would be a wonderful Thanksgiving recipe. Honestly, you could eat it for breakfast, lunch, afternoon tea, dinner, and even a midnight snack.

 

Let’s be honest—store-bought sun-dried tomatoes tend to be a bit leathery and tough, without much flavor. They seem like a faded, desiccated memory of a tomato, rather than a fragrant, intensified taste of summer days. Homemade “sun-dried”1 tomatoes, on the other hand, are another thing entirely: fragrant and chewy but not tough, with complex, concentrated tomato flavor and a slight sweetness.

Slow baked in the oven makes these oven dried tomatoes the best. Drizzle with olive oil, toss with spices to make the perfect appetizer or side dish.

Not a labor-intensive process, but certainly a lengthy one. Of all the methods for preserving tomatoes, drying them in the oven is the least fussy. Plus, drying preserves their sweetness and flavor best. And these flavorful little gems cost so little when made at home; it’s worth the time they need to achieve that chewy, raisin-like texture.

One thing I can guarantee is the appetizing fragrance in your house of tomatoes slowly roasting to dried perfection, especially if you choose to season them with garlic and herbs.

In the meantime, think of all the tomato bread, salads, pizzas, pasta, pestos and sauces you’ll be able to make once they’re done. It’s tempting to prematurely devour those tiny little sweeties, hot, pungent, sweet & salty with good virgin olive oil as they are, spread on crackers or toasts.

Here are other mouth-watering Tomato Recipes you should also make (and eat):

 

 
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