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Recipes
My mother was a college-level Home Economics professor. She started my cooking cooking lessons when I was 5 years old, and I love to bake. Many of these recipes were handed down to me from my mother, and I am happy to pass them on. A few came from cookbooks, and are credited as such. I hope they give you as much pleasure as they have me.
Note: Each question is hyperlinked to the recipe, which will open up as a pop-up. If you have popups disabled, you won't be able to access the FAQ pages. There is no advertising here if you want to turn off your popup blocker. For your convenience, each popup recipe has an option at the bottom of the page to print it out.
Bread Recipes
TIPS: Before I get into the recipes themselves, it occurred to me that there are a few tips which can make your bread-making life go much easier. So, these are a few important ones:
1. Use a bread cloth for kneading dough, not a solid surface like a board or a piece of marble. This is because it absorbs some of the flour, and makes it easier to add flour evenly. Boards tend to get too much flour and make tougher dough. You can easily make your own bread cloth using any 2 foot by 2 foot heavy canvas with a zigzig stitch around the edges so it doesn't fray when washed.
2. Use a microwave to shorten the time it takes for dough to rise. You don't have to wait 3-4 hours for dough to rise. Instead, put your dough on the bread cloth in a microwave set on its lowest setting (if your microwave only has one setting you can't do this) for about 60-90 seconds or until slightly warm to the touch. You may need to repeat in 5-15 minutes if it becomes cool again to the touch, but this will greatly shorten the time you have to wait for the dough to double in size.
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