The Ultimate

No-Knead Recipe Book

The Most Delicious and Warm Breads Ever, All with No-Kneading!

BY: Allie Allen

Copyright 2019 Allie Allen

Copyright Notes

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The author does not give permission to reproduce this book in any form, including but not limited to: print, social media posts, electronic copies or photocopies, unless permission is expressly given in writing.

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Table of Contents

Introduction

Taralli

Dutch Oven Bread

English Muffin Coffee Can Bread

Bread Machine White Bread

Whole Wheat Mango Bread

Whole Wheat Apple Nut Bread

Molasses Whole Wheat Bread

Pumpkin Pear Bread

Flax Bread with Sunflower Seeds

Multigrain Bread Machine Bagels

Sauerkraut Bread

White Cheddar Irish Soda Bread

Sweet Soda Bread

Sticky Malted Loaf

Raisin Rye Muffins

Quick Rye Muffins

Bread Machine Rye Bread

Zucchini Blueberry Bread

Harvest Fresh Pumpkin Bread

Zucchini Bread

Banana Bread

Pineapple Blueberry Bread

French Bread

Buttermilk Cornbread

Mexican Cornbread

Caribbean Bread

Pan Fried Thai Bread

Drop Biscuits

Haitian Sweet Potato Bread

Corn Muffins

Conclusion

About the Author

Author's Afterthoughts

Introduction

Looking for delicious bread recipes that require no-kneading whatsoever? If so, you’ve come to the right place! Filled with 30 of the most delicious and warm breads ever, there’s something for everyone and every occasion in this recipe book!

From warm hearty breads like French bread and White bread to delicious dessert breads like Banana bread and Pumpkin bread, there’s a bread for everyone! Plus, with detailed step-by-step instructions for every recipe, you’ll be sure to get amazing results! So, what are you waiting for? Let’s dive in!

Taralli

A delicious Italian snack food similar in nature to breadsticks.

Makes: 12 servings

Prep: 1 hr.

Cook: 30 mins

Ingredients:

- 4 cups (500 g) all-purpose flour or cake flour

- 1/4 cup apple cider vinegar

- 1/4 cup water

- 1/2 cup extra-virgin olive oil

- 1 2/3 tsp (10 g) salt

- Warm water (105°–115ºF/41º–46ºC), as needed

Directions:

Mix the flour with the acv, water, olive oil, salt and enough water to obtain a smooth and round dough.

Cover the dough in a sheet of plastic wrap and let it rest for at least 15 mins, & then divide into strands about 1/3 inch in diameter. Cut into pieces about 3 inches (8 cm) long and make them into small rings by joining the two ends of the dough.

Heat the oven to 35F. Drop the rings into a pot of salted boiling water. When they come up, transfer them to a towel to dry. Line them up on a slightly oily baking pan. Put in the oven for about 30 mins, or until golden brown.

Dutch Oven Bread

The key to a successful no-knead bread is time. Left for 12 hours to rise, the dough slowly ferments, and the result is crispy and crunchy on the outside & warm, soft and delicious on the inside.

Makes: 4-6 servings

Prep: 15 mins

Inactive Time: 12 hrs.

Cook: 45 mins

Ingredients:

- 2 tbsp olive oil, plus more for the bowl

- 4 cups all-purpose flour

- 2 tsp sea salt

- 1 tsp active dry yeast

- 2 cups warm water

Directions:

Sprinkle a bowl with a little olive oil & set aside.

In another large bowl, mix the flour, sea salt, & yeast.

Pour the warm water over flour mixture and stir well to incorporate. Transfer the dough to the oiled bowl, cover loosely with a clean kitchen towel, and let rise for 12 hours or overnight.

Preheat the oven to 450°F.

Put the Dutch oven in.

Transfer the dough to the warmed Dutch oven. Cover the pot and return it to the oven for 40 minutes.

Remove the lid & bake for 15 minutes, until browned on top and baked through.

Let cool before slicing and serving warm.

VARIATION TIP: Mix 2 tbsp of fresh herbs, such as rosemary leaves, thyme, or oregano, into the dough for an easy herbed bread.

English Muffin Coffee Can Bread

During the Great depression many homemakers baked in coffee cans, and this delicious recipe pays tribute to that tradition while providing a great look for your English muffins.

Makes: 4-6 servings

Prep: 15 mins

Inactive Time: 45 mins.

Cook: 27 mins

Ingredients:

- 2 1/4 tsp active dry yeast

- 1/2 tbsp white sugar

- 3 cups all-purpose flour

- 3 tbsp butter

- 3 tbsp cornmeal

- 1 tsp salt

- 1/8 tsp baking powder

- 1 cup warm milk

- 1/4 cup water

Directions:

Combine yeast and warm water in coffee cup and let stand for 10 minutes.

Stir in sugar and let stand for 5 minutes.

Spread butter on the inside of three metal one pound coffee cans. Sprinkle with cornmeal. Dump out excess cornmeal.

Pour yeast mixture into large bowl. Slowly add one cup flour and mix well. Add one cup milk and mix again. Finally, slowly add two more cups of flour stirring to combine well.

Add baking soda and one tbsp water to the mixture and stir well.

Using a wooden spoon, stir in another ½ cup milk and enough flour to make a stiff dough that is not to sticky.

Divide dough into three equal parts. Put one part in each prepared coffee can.

Grease can lid and secure on each can.

Let the cans sit in a warm place for about 45 minutes. The lids will pop off when the bread is ready.

Preheat oven to 375 degrees.

Place bread in oven and bake for 27 minutes.

Slide bread out of cans and allow to cool on a wire rack.

Slice bread, toast and enjoy.

Bread Machine White Bread

During the Great depression many homemakers baked in coffee cans, and this delicious recipe pays tribute to that tradition while providing a great look for your English muffins.

Makes: 4-6 servings

Prep: 15 mins

Inactive Time: 45 mins.

Cook: 27 mins

Ingredients:

- 2 1/4 tsp active dry yeast

- 1/2 tbsp white sugar

- 3 cups all-purpose flour

- 3 tbsp butter

- 3 tbsp cornmeal

- 1 tsp salt

- 1/8 tsp baking powder

- 1 cup warm milk

- 1/4 cup water

Directions:

Combine yeast and warm water in coffee cup and let stand for 10 minutes.

Stir in sugar and let stand for 5 minutes.

Spread butter on the inside of three metal one pound coffee cans. Sprinkle with cornmeal. Dump out excess cornmeal.

Pour yeast mixture into large bowl. Slowly add one cup flour and mix well. Add one cup milk and mix again. Finally, slowly add two more cups of flour stirring to combine well.

Add baking soda and one tbsp water to the mixture and stir well.

Using a wooden spoon, stir in another ½ cup milk and enough flour to make a stiff dough that is not to sticky.

Divide dough into three equal parts. Put one part in each prepared coffee can.

Grease can lid and secure on each can.

Let to sit in a warm place for about 45 minutes. The lids will pop off when the bread is ready.

Preheat oven to 375 degrees.

Place bread in oven and bake for 27 minutes.

Slide bread out of cans and allow to cool on a wire rack.

Slice bread, toast and enjoy.

Whole Wheat Mango Bread

The mango and coconut in this recipe will have you wanting more of this bread that is like eating cake, but so much healthier.

Makes: 4-6 servings

Prep: 15 mins

Inactive Time: 20 mins

Cook: 1 hr.

Ingredients:

- 1 cup whole wheat flour

- ¼ tsp salt

- 1 tsp cinnamon

- 1 tsp baking soda

- 1 ½ eggs

- ½ tsp vanilla extract

- ½ cup and 2 tbsp sugar

- ¼ cup and 2 tbsp lard

- 1 cup diced mango

- ¼ cup walnuts

- ¼ cup shredded coconut

Directions:

Preheat oven to 350 degrees Fahrenheit.

Grease and flour an 8X4X2 pan.

Sift flour, salt, cinnamon, & baking soda together in bowl.

Create a hole in the center.

Whisk eggs, vanilla extract, sugar, and lard in separate bowl.

Slowly mix in mango, walnuts, and coconut ½ cup at a time in the egg mixture.

Pour this mixture into hole in the center of previous mix.

Pour batter into loaf pan.

Let rest 20 minutes.

Bake in oven for 1 hour.

Turn out onto wire rack.

Whole Wheat Apple Nut Bread

Apples are delicious all year long and they make a great addition to this easy whole wheat bread.

Makes: 4-6 servings

Prep: 10 mins

Cook: 1 hr. 15 mins

Ingredients:

- 3/4 cups whole wheat flour

- 5 tbsp all-purpose flour

- 1/2 tbsp baking powder

- 1/2 tsp salt

- 1/2 tsp ground cinnamon

- 1/4 tsp baking soda

- 1 eggs

- 1/2 cup unsweetened applesauce

- 1/3 cup low-fat plain yogurt

- 1/4 cup packed brown sugar

- 5 tbsp cooking oil

- 1/2 cup chopped pecans

- 5 tbsp raisins

- 1/2 tbsp toasted wheat germ

Directions:

Grease & flour a loaf pan and set aside.

Preheat oven to 350 degrees.

In a large bowl, combine flours, salt, cinnamon, baking powder, and baking soda.

Make a hole straight in the middle of the flour mixture.

In a separate bowl, combine egg, applesauce, brown sugar and oil.

Pour egg mixture into hole in flour mixture. Stir until just combined.

Stir in nuts and raisins.

Put mixture in greased bowl Sprinkle wheat germ on top of dough.

Bake for 60 minutes.

Remove bread from oven. Cover with foil & bake for another 15 minutes.

Allow to cool slightly and turn out onto a wire rack.

Wrap loosely and allow bread to sit overnight.

Slice and enjoy.

Molasses Whole Wheat Bread

For people who are looking for a sweet whole wheat bread, this recipe is exactly the right one. Enjoy for breakfast or throughout the day.

Makes: 4-6 servings

Prep: 10 mins

Inactive Time: 10 mins

Cook: 50 mins

Ingredients:

- 1 cup buttermilk

- 2 tsp yeast

- 3 cups whole wheat flour

- 1 1/2 tsp salt

- 3 tbsp molasses

- 3 tbsp oil

- 2 tsp yeast

- 2 tbsp milk

Directions:

Combine yeast with buttermilk. Let sit 10 minutes.

In a mixing bowl, mix yeast mixture with oil and salt.

Stir in flour slowly.

Add molasses and stir until well combined.

Let sit in a warm place for two hours.

Preheat oven to 350 degrees.

Grease and flour loaf pan.

Bake bread for 25 minutes.

Loosely cover bread with aluminum foil and bake for another 25 minutes.

Pumpkin Pear Bread

Making your own pumpkin puree makes this recipe taste super fresh and adds to the nutritional value of this delicious bread.

Makes: 4-6 servings

Prep: 15 mins

Cook: 1 hr. 45 mins

Ingredients:

- 1 pumpkin

- 1 banana

- 1 pear

- 1/2 cup coconut sugar

- 1/2 tsp cinnamon

- 1 3/4 cup whole wheat flour

- 1 tsp baking powder

- 1 tsp baking soda

- 1/4 tsp ginger

Directions:

Preheat oven to 325 degrees.

Cut pumpkin in 1/2 from stem to base. Remove pulp and seeds.

Cover each half with aluminum foil.

Bake pumpkin in oven for one hour.

Scrape out meat removing any remaining seeds and strings.

Measure out 1/2 cup of pumpkin. Reserve remainder for another purpose.

Increase oven temperature to 350 degrees.

8 In a separate bowl, mash banana.

Peel and dice pear and add to banana.

Stir in sugar and flour.

Add remaining ingredients. Stir to combine well.

Grease loaf pan.

Pour batter into loaf pan.

Bake bread for 45 minutes.

Flax Bread with Sunflower Seeds

Soaking the flax seed overnight allows this bread to be super moist. Enjoy it with your favorite sandwich or just eat it by itself.

Makes: 4-6 servings

Prep: 10 mins

Inactive Time: 18 hrs.

Cook: 50 mins

Ingredients:

- 2 2/3 cups water

- 4 tbsp butter

- 6 tbsp honey

- 3 cups bread flour

- 2 2/3 cups whole wheat bread flour

- 2 tsp salt

- 2 tsp active dry yeast

- 1 cup flax seeds

- 1 cup sunflower seeds

Directions:

Put all ingredients in a big bowl and mix until combined. Cover the bowl with plastic wrap.

Refrigerate the bread for 18 hours.

Place a cast iron with lid in the oven.

Preheat the oven to 450 degrees,

Remove the bread from the refrigerator and roll it into a ball.

Put the ball into the hot pot.

Return to the oven and cook for 30 minutes with the lid on.

Remove lid and bake another 20 minutes until golden brown.

Multigrain Bread Machine Bagels

Imagine the joy of eating fresh bagels for breakfast. These bagels are packed full of flavor and just right for toasting.

Makes: 4-6 servings

Prep: 25 mins

Cook: 35 mins

Ingredients:

- 1/2 cup parmesan cheese

- 5 cups whole wheat flour

- 2 cups all-purpose flour

- 5 tbsp granulated sugar

- 1 tbsp salt

- 1 tbsp raw pumpkin seeds

- 1 tbsp unsalted sunflower seeds

- 2 tbsp sesame seeds

- 1 jalapeno pepper

- 1.5 tbsp yeast

- 2 1/4 Cup water

- 3 quarts water

- 1 tbsp cornmeal

- 1 egg

- 1/16 tsp cornmeal

Directions:

Seed and dice jalapeno.

Combine 2 1/4 cups water and yeast. Allow to sit about 10 minutes to activate.

Combine yeast mixture, salt, two tbsp granulated sugar, sesame seeds, diced jalapeno, pumpkin seeds, sunflower seeds in bowl and stir until well combined.

Slowly stir in flours.

Let dough rest for about an hour until double in size.

Bring remaining water and remaining sugar to a boil on the stove top over medium heat.

Divide dough into 12 equal pieces. Roll each into a small ball. Put a hole right down in the middle of each bagel with your thumb. Let bagels rest for 10 minutes.

Separate the egg and put the egg white in a small bowl.

Lay a piece of parchment paper on top of a work surface.

Sprinkle cornmeal on top of parchment paper.

Drop a bagel into the water. Cook for 30 seconds. Flip the bagel and cook another 30 seconds. Remove from water and lay on cornmeal coated parchment paper.

Preheat oven to 375 degrees.

Place bagels on baking sheet. Bake for 25 minutes.

Allow to cool on a wire rack.

Sauerkraut Bread

If you have never had sauerkraut bread, then you are missing a real treat. Adding molasses to this bread gives it a sweet flavor without any white sugar.

Makes: 4-6 servings

Prep: 15 mins

Inactive Time: 1 hr. 45 mins

Cook: 50 mins

Ingredients:

- 1 cup sauerkraut

- 3/4 cup warm water

- 1 1/2 tbsp molasses

- 1 1/2 tbsp butter

- 1 1/2 tbsp brown sugar

- 1 tsp caraway seed

- 1 1/2 tsp salt

- 1 1/2 tsp active dry yeast

- 1 cup rye flour

- 2 cups bread flour

Directions:

Combine yeast and water in a bowl. Let sit for 10 minutes to activate.

Stir in molasses, brown sugar, caraway seed and salt.

Drain and stir in sauerkraut.

Add rye flour and stir.

Add enough bread flour to make a stiff dough.

Cover with a damp towel and let rise until double in size. This will take about an hour.

Punch down and place dough in a greased loaf pan. Cover and let rise again. This will take about 45 minutes.

Preheat oven to 350 degrees.

Bake bread for 50 minutes until deep brown.

Turn out on a wire rack to cool.

White Cheddar Irish Soda Bread

Soda bread is a quick and delicious bread that comes together quickly with minimal ingredients. In this recipe, egg and cheddar have been added.

Makes: 4-6 servings

Prep: 15 mins

Cook: 40 mins

Ingredients:

- 2 cups all-purpose flour

- 1 tsp sea salt

- 1 tsp baking soda

- 1 cup shredded white Cheddar cheese, divided

- 1½ tsp baking powder

- ½ cup (1 stick) cold salted butter, cubed, plus more for the pan

- 1 egg

- 1 cup buttermilk

- 2 tbsp minced fresh chives

- Irish butter, for serving

- Jam of choice, for serving

Directions:

Preheat the oven to 375°F.

In a bowl, mix the flour, sea salt, baking soda, baking powder, and ¾ cup of Cheddar cheese.

Add the cold cubes to the flour mixture. Mix together with your hands, crumbling the butter, until the texture resembles coarse cornmeal.

In a bowl, whisk the egg & buttermilk.

Put the egg mix into the flour mixture, stirring until it forms a ball. Turn the dough out onto a slightly floured surface (or a silicone baking mat). Pat the dough out flat and fold it a few times, eventually forming it into a rough ball the size of the skillet.

Grease the sides & bottom of the skillet. Transfer the dough to the skillet.

With kitchen scissors/a sharp knife, cut a big X across the top of the dough. Top the dough with the remaining ¼ cup of Cheddar cheese and the chives.

Bake for 35 to 40 mins, or until cooked through and golden brown.

Slice and serve with a pat of Irish butter and jam.

Sweet Soda Bread

This simple yet attractive loaf is full of flavour, although there’s plenty of scope for adding extra ingredients.

Makes: 8 servings

Prep: 10 mins

Cook: 40 mins

Ingredients:

- 2/3 cup stoneground wholemeal plain flour, plus extra for dusting

- 2/3 cup plain white flour

- 1½ tbsp light brown muscovado sugar

- 1 ¼ tsp salt

- 1 tsp bicarbonate of soda

- 1 ½ cups buttermilk

Directions:

Preheat the oven to 425°F. Line a baking pan with baking paper and lightly dust with flour.

Sift both flours, the sugar, salt and bicarbonate of soda into a mixing bowl, then add any specks of bran left in the sieve to the bowl. Make a well in the center.

Pour 375ml of the buttermilk into the well & Combine with a round-bladed knife or your hands in the dry ingredients to make it soft and just slightly sticky, rough-looking dough. Different brands of flour vary, so work in more buttermilk if the dough feels dry and won’t come together.

Lightly flour the worktop and your hands, then turn out the dough and quickly shape it into a rough-looking ball. Put the ball onto the prepared baking sheet and gently flatten it so it is about 19cm across and 3cm high. Sprinkle with a little more wholemeal flour then cut a deep cross in the top – this will help the dough rise and bake evenly as the heat can quickly penetrate the center. It also gives the loaf the traditional soda bread appearance.

Bake for 35–40 mins, until a deep golden brown. To test if the loaf is done, tap it underneath and it should sound hollow. Transfer the loaf to a wire rack & leave to cool until just warm before slicing.

Sticky Malted Loaf

The sweet, sticky malt extract gives this loaf it’s unique, caramelly flavor. The best way to incorporate such a thick syrup is to use the quick melt-and-mix method, where all the ingredients go into a large pan – no kneading and no rising.

Makes: 1 loaf

Prep: 15 mins

Cook: 50 mins

Ingredients:

- 80g malt extract

- 1 tbsp golden syrup

- 2 tbsp dark muscovado sugar

- 2/3 cup water

- 2 tbsp unsalted butter

- 300g stoned chopped dates

- ½ tsp bicarbonate of soda

- 100g walnut pieces

- 1 medium egg, at room temperature, lightly beaten

- 225g wholemeal plain flour

- 2 tsp baking powder

- Good pinch of salt

Directions:

Weigh the malt extract into a pan large enough to hold all the ingredients (warm a metal spoon in hot water first so that the malt extract slides from the spoon). Add the golden syrup, sugar, water, butter and dates. Set the pan over a low heat, stirring with a wooden spoon until the butter melts.

Bring to boil & then simmer for a min, stirring. Remove the pan from the heat and stir in the bicarbonate of soda – the mixture will foam up. When thoroughly combined leave to cool until the mixture feels lukewarm when you dip in your little finger. Meanwhile, preheat the oven to 170°C (150°C fan), 325°F, Gas 3 and grease the inside and the rim of the tin with butter. Line it with a long strip of baking paper to cover the base and two short sides.

Add the walnuts and beaten egg to the pan and mix in thoroughly. Sift the flour, baking powder and salt into the pan (add any specks of bran left in the sieve to the pan) and stir everything together until thoroughly combined.

Scrape the heavy, sticky mixture into the tin and spread it evenly so the corners are equally filled and the surface is flat and smooth. Bake for about 45 minutes, or until golden brown and a skewer inserted into the center comes out clean; check the bread after 40 minutes to avoid over-baking.

Remove the tin from the oven and set it on a wire rack. Run a knife around the side of pan to loosen the loaf, & then leave it to cool completely before removing from the tin. Remove off the lining paper, then wrap in foil. Leave for 24 hours to allow the flavours to develop and deepen before cutting into thick slices and spreading with butter.

Raisin Rye Muffins

This is a super bread to have with a cup of coffee to kick off your day. It tastes so good, however, that you will find your going back for more throughout the day.

Makes: 8 servings

Prep: 10 mins

Cook: 17 mins

Ingredients:

- 2 cups rye flour

- 4 tsp baking powder

- 1 tsp ground cinnamon

- 1/2 tsp salt

- 1 cup water

- 4 tbsp honey

- 4 tbsp vegetable oil

- 2 cup raisins

Directions:

Combine flour, cinnamo, baking powder, and salt in a large bowl.

Combine water, oil, and honey in a separate bowl.

Put the flour mixture into the oil mixture.

Stir in the raisins.

Fill 12 muffin cups two-thirds full.

Preheat oven to 400 degrees.

Bake for 17 minutes. Let cool for five minutes

Quick Rye Muffins

If you're running late, then make up a quick batch of these muffins. While they make super-fast, they are certainly not short on flavor.

Makes: 8 servings

Prep: 10 mins

Cook: 25 mins

Ingredients:

- 1 cup bread flour

- 1 cup rye flour

- 2 tsp baking powder

- 1/2 tsp baking soda

- 3/4 tsp salt

- 1 tsp onion powder

- 1 tbsp fennel seeds

- 2 tbsp brown sugar

- 2 cups French Fried onions

- 1/4 cup vegetable oil

- 1 cup plain yogurt

- 2 large eggs

- Cooking spray

Directions:

Preheat the oven to 350°F.

Prep a standard muffin pan with 12 baking cups. Spray the inside of each cup lightly with cooking spray.

Stir together baking powder, baking soda, salt, onion powder, flax seeds, brown sugar and onions.

Stir together the vegetable oil, yogurt, and eggs.

Apply the egg mixture into the flour mixture.

Fill the muffin cups two-thirds full.

Bake for 25 minutes.

Immediately remove from the pan and lay the muffins on their side for five minutes.

Bread Machine Rye Bread

Nothing could be easier than dumping the ingredients in the bread machine. Come back three hours later to find a great loaf of rye bread ready to eat.

Makes: 8 servings

Prep: 10 mins

Cook: 30 mins

Ingredients:

- 1 Cup Water

- 2 tbsp butter

- 2 1/2 cups bread flour

- 1/2 cup rye flour

- 2 tbsp light brown sugar

- 2 tbsp dry milk

- 1/2 tsp salt

- 1 tbsp caraway seed

- 1 3/4 tsp bread machine yeast

Directions:

Place water and butter in bread machine pan.

Add remaining dry ingredients on top of butter.

Make a hole straight in the middle of the dry ingredients and add yeast.

Follow directions on your bread machine.

Zucchini Blueberry Bread

Mixing together zucchini and blueberries makes this bread extra yummy. The addition of whole wheat adds extra nutrients, while the applesauce lowers the fat content in this delicious bread.

Makes: 8 servings

Prep: 10 mins

Cook: 50 mins

Ingredients:

- 1 cup sugar

- 1 12tsp vanilla extract

- 1 egg

- 1/2 cup canola oil

- 1/2 cup unsweetened apple sauce

- 1/2 tsp baking powder

- 1 cup shredded zucchini

- 1 1/2 cups blueberries

- 1 1/2 tsp ground cinnamon

- 3/4 cup white flour

- 1/2 tsp salt

- 1/8 tsp baking soda

- 3/4 cup whole wheat flour

Directions:

Preheat your oven to 350 degrees Fahrenheit.

Grease and flour a 9X5 pan.

Beat together sugar, vanilla, eggs, apple sauce and oil in large bowl.

Slowly mix in the zucchini and blueberries.

Mix in cinnamon, white flour, whole wheat flour, salt, baking powder, & baking soda.

Pour evenly into 9X5 pan.

Bake for 50 minutes.

Turn out onto wire rack to cool.

Harvest Fresh Pumpkin Bread

Making a fresh loaf of pumpkin bread is a great way to enjoy the harvest season. Making this recipe even better, it uses canned pumpkin.

Makes: 8 servings

Prep: 10 mins

Cook: 50 mins

Ingredients:

- 2 eggs

- 1/2 cup unsweetened apple sauce

- 1/3 cup water

- 15 ounce can of pureed pumpkin

- 1 1/2 cup sugar

- 1/8 tsp ground ginger

- 1/2 tsp ground nutmeg

- 1 1/2 tsp pumpkin pie spice

- 1/2 tsp ground cinnamon

- 1 3/4 cups all-purpose flour

- 1 tsp baking soda

- 3/4 tsp salt

Directions:

Grease and flour 2 7X3 pans.

Preheat oven to 350 degrees Fahrenheit.

Mix together eggs, apple sauce, water, purred pumpkin and sugar.

In large bowl, mix ginger, nutmeg, pumpkin pie spice, cinnamon, flour, baking soda, and salt.

Mix two mixtures together.

Pour into pans.

Bake for 50 minutes.

Zucchini Bread

Incorporating apple sauce into zucchini bread is a great way to reduce the calories, while enjoying this awesome bread.

Makes: 8 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 1/2 tsp baking powder

- 1/2 tsp salt

- 1 1/2 tsp ground cinnamon

- 1/2 tsp baking soda

- 2 tbsp sugar

- 2 eggs

- 1/2 cup unsweetened apple sauce

- 1 1/2 tsp vanilla extract

- 1 cup zucchini

- 1 tbsp chopped pecans

Directions:

Grease an 8X4 inch pan.

Preheat oven to 325 degrees Fahrenheit.

Sift baking powder, salt, cinnamon, and baking soda together.

Beat sugar, eggs, apple sauce, and vanilla together.

Add mixture to previous bowl and beat.

Grate zucchini.

Add zucchini and nuts.

Pour into 8X4 pan.

Bake for 1 hour.

Place on wire rack to cool.

Banana Bread

Never let bananas go to waste in your house. If you do not have any overripe bananas, then put them in a paper bag and leave them overnight. They will be just right to use.

Makes: 8 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 1/2 tsp salt

- 2 cups all-purpose flour

- 2 tsp baking soda

- 1 cup butter

- 1 1/2 cups brown sugar

- 4 eggs

- 2/3 cups overripe bananas

Directions:

Preheat oven to 350 degrees.

Lightly grease 9X5 inch bread pan

In a large bowl, mix baking soda, salt and flour.

In a separate bowl, cream together brown sugar and butter.

Stir in mashed overripe bananas, and eggs until blended.

Stir banana mixture, into flour mixture.

Stir until moistened.

Pour into bread pan.

Bake for 1 hour.

Place bread on wire rack to cool.

Go bananas and enjoy!

Pineapple Blueberry Bread

Pineapples and blueberries combine to make this super bread that tastes great. This is a very versatile recipe because you can use canned, frozen or fresh to achieve the awesome results.

Makes: 8 servings

Prep: 15 mins

Cook: 70 mins

Ingredients:

- 1⁄3 cup butter

- 3/4 cup sugar

- 1⁄4 cup milk

- 2 eggs

- 1⁄4 tsp lemon juice

- 1/2 cup crushed pineapple

- 1/2 tsp baking soda

- 1 tsp baking powder

- 1⁄4 tsp salt

- 1 1/2 cups flour

- 1 cup blueberries

- 1/2 cup chopped nuts

1⁄4 cup flaked coconut

Directions:

Preheat oven to 350 degrees.

Grease two loaf pans.

Cream sugar and shortening together.

In a small bowl, combine milk, pineapple & lemon juice. Stir into sugar mixture.

In another bowl, mix flour, baking powder, soda, and salt.

Beat into the sugar and pineapple mixture.

Fold in blueberries.

Fold in nuts.

Fold in coconut.

Pour into two loaf pans.

Bake for 70 minutes. Remove from pans and let cool.

French Bread

A crusty no-knead French bread recipe.

Makes: 2 loaves

Prep: 10 mins

Inactive Time: 16 hrs.

Cook: 55 mins

Ingredients:

- 1 ½ cups lukewarm water

- 1 ¼ tsp salt

- 3 cups all-purpose flour

- ¼ tsp dry active yeast

- 1 cup cornmeal

Directions:

In a bowl, combine the lukewarm water, salt, yeast and flour. Stir using a large wooden spoon until a dough is formed. Cover with a kitchen cloth & leave for 16 hrs.

On a well-floured surface, remove dough from the bowl and pat into a square shape. Fold each corner into the center & then turn the dough over to the other side. Shape the dough into a loaf.

Sprinkle the 1 cup of cornmeal in a large baking pan. Put loaf on the pan and top with some flour. Cover with floured kitchen towel for 1 ½ hrs.

Put a small baking pan halfway filled with water in the oven on the lowest rack. Preheat to 425F.

Remove towel from the dough and bake for 50 mins or until done.

Buttermilk Cornbread

Buttermilk adds to the rich taste of this easy to make cornbread. It is so easy that you will return to this recipe many times.

Makes: 8 servings

Prep: 10 mins

Cook: 35 mins

Ingredients:

- 1 tsp baking soda

- 1 cup butter

- 1 1/3 cup sugar

- 4 eggs

- 2 cups buttermilk

- 1 cup cornmeal

- 1 tsp salt

- 2 cups all-purpose flour

Directions:

Preheat oven to 375F.

Spray two eight-inch square pans.

Melt the butter in a skillet put on low heat.

Remove skillet from heat & add in sugar.

Add eggs & beat very well.

In a bowl, mix buttermilk & baking soda.

Stir into mixture.

Stir in remaining ingredients. Keep stirring until very few lumps are there.

Pour into prepared pans.

Bake for 35 minutes.

Mexican Cornbread

This recipe has just the correct amount of heat to make it a superb choice to serve with all your Mexican dishes.

Makes: 8 servings

Prep: 10 mins

Cook: 30 mins

Ingredients:

- 4 eggs

- 1/2 cup corn oil

- 2 cups buttermilk

- 3 cups shredded Cheddar cheese

- 16 ounces cream-style corn

- 2 large onions

- 4 jalapeno peppers

- 2 cups cornmeal

- 1 cup all-purpose flour

- 4 tsp baking powder

- 1 tsp baking soda

- Cooking spray

Directions:

Preheat oven to 350F.

Spray two eight-inch baking pans.

Beat eggs and combine with corn oil and buttermilk.

Stir cheese into eggs.

Dice and add jalapenos and onion.

Add corn and stir until all ingredients are well combined.

Pour into prepared pans and bake for 30 minutes.

Caribbean Bread

Try something cultural with this Caribbean bread that has candied fruit and raisins!

Makes: 16 servings

Prep: 10 mins

Cook: 40 mins

Ingredients:

- 4 tbsp yeast

- 7 cups water

- 16 cups all-purpose flour

- 1 cup brown sugar

- 4 tbsp vanilla

- 1 cup oil

- 1/2 tbsp grounded cinnamons

- 1/2 tsp grounded nutmeg

- 1 cup raisins

- 1 cup candied fruit

Directions:

Mix yeast, and 3 1/2 cups of water in bowl.

Add 4 1/2 cups of flour and mix.

Let rest for three hours.

Place grinded brown sugar and 3 cups water in saucepan until boiling.

Dissolve brown sugar into water.

Pour mixture into bowl and mix in previous mixture.

Add in rest of the flour, vanilla, oil, cinnamon, nutmeg, raisins, and candied fruit.

Mix until smooth.

Divide the dough into 6 equal parts.

Form parts into rolls.

Bake for 40 minutes at 350 degrees Fahrenheit.

Pan Fried Thai Bread

Take a trip to Thailand with this delicious pan fried bread! After the first bite, you may want to go back often.

Makes: 16 servings

Prep: 10 mins

Inactive Time: 30 mins

Cook: 10 mins

Ingredients:

- 3 cups flour

- 1 tsp salt

- 1 tsp baking powder

- 2 tbsp olive oil

- 1 cup water

Directions:

Combine the flour, baking powder & salt in large bowl.

Slowly mix in olive oil.

Add water to make solid balls. Make sure the bread is moist.

Let the dough to rest for 30 minutes.

Divide dough into 8 small balls.

Flatten each ball into 7 inch disks.

Brush olive oil on each part of dough.

Cook until the bread starts to bubble.

Flip the bread and cook for an additional 2 minutes.

Drop Biscuits

Dropped biscuits are a great way to start the day. They are even better when you add your favorite jelly or jam. They are also an outstanding biscuit for sausage and gravy.

Makes: 8 servings

Prep: 10 mins

Cook: 17 mins

Ingredients:

- 1 cup all-purpose flour

- 1 3/4 tsp baking powder

- 1/4 tsp salt

- 1/2 tbsp white sugar

- 1/4 cup chilled butter

- 3/4 cups whole milk

- Cooking spray

Directions:

Preheat oven to 450 degrees.

Combine flour, baking powder, salt and sugar. Stir to combine well.

Break butter into small pieces. Combine into flour mixture to form extremely small clumps.

Spray baking sheet.

Drop dough by tbsp onto baking sheet.

Bake for 17 minutes.

Haitian Sweet Potato Bread

Try this tasty, sweet, easy to make bread from the Haiti. You will love the sweet taste.

Makes: 16 servings

Prep: 10 mins

Cook: 1 hr.

Ingredients:

- 1 cup canola oil

- 3 cups sugar

- 4 eggs

- 1 tsp ground nutmeg

- 1/2 tsp salt

- 2 tsp baking soda

- 1 tsp ground cinnamon

- 3 1/2 cups all-purpose flour

- 2/3 cups water

- 2 cups cooked and mashed sweet potatoes

- 1 cup chopped pecans

Directions:

Combine the oil and sugar and beat well in a medium bowl.

Add eggs and mix again.

Combine nutmeg, salt, baking soda, cinnamon, and flour.

Combine the two mixtures slowly and mix in water.

Mix in sweet potatoes and chopped pecans.

Pour batter into 2 loaf pans.

Bake in oven at 350F for 1 hour.

Corn Muffins

Super-fast to make these muffins are the perfect bread for so many different meals.

Makes:

8 servings

Prep: 10 mins

Cook: 17 mins

Ingredients:

- 2 cup cornmeal

- 2 cup all-purpose flour

- 2/3 cup white sugar

- 4 tsp baking powder

- 1 tsp salt

- 2 eggs

- 1/2 cup canola oil

- 2 cup milk

Directions:

Preheat oven to 400 degrees.

Grease muffin pan or liners.

Combine cornmeal, all-purpose flour, sugar, baking powder and salt. Stir to combine well.

Add egg, milk and oil. Stir to combine.

Spoon into muffin tin. Bake for 17 minutes.

Conclusion

Well, there you go! 30 delicious and warm breads for you to try! Make sure to try out all the recipes and share with your friends and family!

About the Author

Allie Allen developed her passion for the culinary arts at the tender age of five when she would help her mother cook for their large family of 8. Even back then, her family knew this would be more than a hobby for the young Allie and when she graduated from high school, she applied to cooking school in London. It had always been a dream of the young chef to study with some of Europe’s best and she made it happen by attending the Chef Academy of London.

After graduation, Allie decided to bring her skills back to North America and open up her own restaurant. After 10 successful years as head chef and owner, she decided to sell her business and pursue other career avenues. This monumental decision led Allie to her true calling, teaching. She also started to write e-books for her students to study at home for practice. She is now the proud author of several e-books and gives private and semi-private cooking lessons to a range of students at all levels of experience.

Stay tuned for more from this dynamic chef and teacher when she releases more informative e-books on cooking and baking in the near future. Her work is infused with stores and anecdotes you will love!

Author's Afterthoughts

I can’t tell you how grateful I am that you decided to read my book. My most heartfelt thanks that you took time out of your life to choose my work and I hope you find benefit within these pages.

There are so many books available today that offer similar content so that makes it even more humbling that you decided to buying mine.

Tell me what you thought! I am eager to hear your opinion and ideas on what you read as are others who are looking for a good book to buy. Leave a review on Amazon.com so others can benefit from your wisdom!

With much thanks,

Allie Allen