All posts in the bread category

oatmeal raisin quick bread (lacto-vegetarian)

Published December 3, 2017 by lisaolisa

This recipe is from my mother’s much used Woman’s Home Companion Cook Book, c. 1955. Image from listing.

This is not too sweet and is dense enough to be used as a weapon against home intruders. The recipe says to serve warm; we serve from the fridge for breakfast, using a very sharp knife and putting an arm into it.


  • 2 cups flour
  • 2  1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 1 cup raisins
  • 1  1/4 cup buttermilk or sour milk
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons  melted shortening (I use margarine)


  1. Sift flour; measure; add baking powder, soda, and salt; sift again. Add rolled oats and raisins; mix well.
  2. Combine milk, brown sugar, molasses and melted shortening, slightly cooled.
  3. Pour the wet mixture into the dry mixture and stir just enough to moisten the dry ingredients. Do not beat.
  4. Turn into a greased loaf pan (8×8 by 2 inches) and bake in a hot oven (425 degrees F) about 40 minutes.
  5. Cut into squares and serve hot.

Source: My mother’s Woman’s Home Companion Cook Book, c. 1955


whole wheat cinnamon raisin bread (bread machine) (vegan)

Published November 23, 2017 by lisaolisa



  • 1 cup water, warmed
  • 3 tablespoons molasses
  • 3 tablespoons olive oil
  • 3 cups whole-wheat flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons active dry yeast (not bread machine type)
  • 1 cup raisins


  1. Add ingredients in the order listed, except for the raisins, and set for whole-wheat loaf.
  2. Add raisins when the machine tells you it’s time for mix-ins.

Adapted from:


pizza dough from red star yeast (vegan)

Published May 21, 2017 by lisaolisa

I made this via the stand mixer method. There’s something appealing about the though of meditatively kneading by hand, but my back can’t handle it. I couldn’t find my paddle and had to use the wire whisk, which was a sticky mess of a situation. I was able to scrape the dough wad out from the middle of the wires, but it took more time than I’d like, so it’ll do in a pinch, but do try harder than I did to find a paddle. No matter how organized I think my kitchen implements are, there’s always something hidden away who knows where.

I made the basic white flour dough, refrigerated one half, froze the other half, and used both halves three days later. The dough continued to rise in the refrigerator, and the frozen dough rose as it thawed. I couldn’t tell the difference between the two. I had just as much trouble shaping this recipe as I do every pizza crust recipe, and the consistency was pretty much what they all wind up being: a firm, cracker-y topping delivery system. The happy difference was that this one cooked all the way through. Baking the crust halfway, then again after adding the toppings was key to getting this to come out at all in our stupid broken oven. Every other recipe burns on the edges and doesn’t cook in the middle. I think I’ll try that trick with other pies I try baking on cookie sheets. The bread stone has been a failure every time, even when preheated.

 Yield: Two 12-inch pizzas


  • 1 cup water
  • 2 Tbsp olive oil
  • 3 cups bread flour
  • 1 tsp salt
  • 2¼ tsp (one package) RED STAR Active Dry Yeast


Preheat oven to 400°F

  1. Combine yeast, 1 cup flour, and salt. Combine liquids and heat to 120°-130°F.
  2. Combine 1 cup of dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.
  3. Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal. (I don’t use much cornmeal because it doesn’t make much difference to us.)
  4. Pre-bake for 10-12 minutes in pre-heated 400°F oven until edges of crust begin to turn light golden brown.
  5. Add desired toppings.
  6. Bake an additional 15 minutes.

Here are all of the instructions and methods from the Red Star website:


Have liquid ingredients at 80°F, all others at room temperature. Place room temperature ingredients in pan in the order listed. Select Dough/Manual cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 Tbsp at a time. If it is too wet and sticky, add 1 Tbsp of flour at a time. At the end of the last kneading cycle, press STOP/CLEAR, remove dough from pan. Proceed to Rising, Shaping and Baking instructions below. See our Bread Machine section for more helpful tips and information.


Combine yeast, 1 cup flour, and salt. Combine liquids and heat to 120°-130°F.

Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

Stand Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.


Have all ingredients at room temperature. Place dry ingredients in processing bowl with steel blade. Process briefly to blend. While motor is running add water and oil. Process until mixed. Continue processing until dough cleans the sides of bowl.


Let dough rest 15 minutes. Divide into 2 parts. Press each half into a generously greased 12-inch round pizza pan sprinkled with cornmeal. Pre-bake for 10-12 minutes in pre-heated 400°F oven until edges of crust begin to turn light golden brown. Add desired toppings and bake an additional 15 minutes.

*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.


A whole wheat crust can be made by substituting 1 cup whole wheat flour and 2 cups bread flour for the 3 cups of bread flour called for in the recipe. A cheese crust can be made by adding ¼ cup grated Parmesan cheese and 1 teaspoon Italian seasoning blend to the original recipe.


whole wheat pizza crust (vegan)

Published July 25, 2015 by lisaolisa


  • 1 teaspoon white sugar
  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 cups whole wheat flour
  • 1 1/2 cups all-purpose flour


  1.  In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
  2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
  3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
  4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
  5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.



100% whole wheat bread II (bread machine) (lacto-vegetarian)

Published February 18, 2015 by lisaolisa

I can’t tell the difference between this and 100% whole wheat bread I. I’d need to make them in the same day to compare, but who gets up that early?

  • Prep Time: 25 minutes
  • Cook Time: 120 minutes
  • Total Time: 145 minutes
  • Yield: One 2-pound Loaf


  • 1 1/2 cups plus 2 tablespoons water
  • 2 tablespoons vegetable oil
  • 2 teaspoons salt
  • 1/3 cup packed brown sugar
  • 4 1/4 cups whole wheat flour
  • 3 tablespoons nonfat dry milk
  • 2 teaspoons active dry yeast


Place ingredients in bread pan in order listed or according to manufacturer’s directions. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle, or according to manufacturer’s directions.


100% whole wheat bread with or without cinnamon and raisins (bread machine) (lacto-vegetarian)

Published February 3, 2015 by lisaolisa


1 1/2 cups water
2 tablespoons powdered milk (9 g)
2 tablespoons olive oil (30 ml)
2 tablespoons honey (I omit this)
2 tablespoons molasses (30 ml)
1 1/2 teaspoons salt (I use about 3/4 teaspoon, 4 g)
3 1/3 cups whole wheat flour (452 g)
1 1/2 teaspoons yeast (2 g Red Star fast-acting dry yeast for bread machines)

— to add later —
1 1/2 teaspoons cinnamon (this weighs so little my scale doesn’t detect it)
1 cup raisins (150 g)


Follow directions for your machine for a 2-pound loaf of whole wheat bread.

Instructions for my machine are:

Add all ingredients in the order listed. (I combine the water and powdered milk and heat them in microwave on high for 30 seconds before putting in baking pan and then add the remaining ingredients.)

Insert the baking pan into the oven chamber and lock the pan. Select Whole Wheat setting, Light crust, 2 pound loaf. Press Start.

If you want cinnamon raisin bread,  when the Mix-ins alert sounds, add the cinnamon and raisins (on my machine, this is at 3:39 left, 51 minutes in to the 4:30 cycle for a 2-pound loaf with light crust). Usually, I forget and add the cinnamon with the rest of the dry ingredients at the beginning; it doesn’t cause a disaster, unless I forget to add the raisins and wind up with weird cinnamon wheat bread.

Optionally remove the paddle (on my machine, this is at 1:34 remaining, 2:56 minutes in to the 4:30 cycle).

When the loaf is done, turn out onto wire rack and cool completely. Wrap in tea towel for overnight.


Serving Size: 1 (74 g)

Servings Per Recipe: 12

Amount Per Serving (not including raisins)

Calories 158.7

Calories from Fat 28 17%

Total Fat 3.1g 4%

Saturated Fat 0.7g 3%

Cholesterol 1.2mg 0%

Sugars 5.3 g

Sodium 320.9mg 13%

Total Carbohydrate 30.1g 10%

Dietary Fiber 3.7g 14%

Sugars 5.3 g 21%

Protein 4.9g 9%


buttermilk bread (bread machine) (lacto-vegetarian) (untried)

Published November 24, 2013 by lisaolisa

Pretty much the default bread machine white bread from the bread machine recipe book, but nicer chew, tang, and texture. As The Mister said, “This tastes better because it’s bad for us.”

If you make your own buttermilk substitute using skim milk and vinegar, you can cut out the saturated fat. I haven’t tried that, but I rarely have buttermilk on hand, or heavy cream to make my own, so I just might need to someday.

Comes together in about 10 minutes if you use the microwave for the refrigerated items and can get to your ingredients without negotiating around 3 dogs, 2 cats, 100 tennis balls, and an unorganized larder.

My 2-pound loaf weighed in at 1 pound, 6.4 ounces/636 grams.


The 2-pound recipe came up more like 1 1/2 pounds.

I chose medium crust and it was too dark for my liking.


bread-buttermilk-slicedSlice it open and leave the crust for someone else who’ll eat it, like a hungry dog.




Extreeeeeeeme closeup!


  • 1 1/4 cups buttermilk, warmed slightly
  • 2 tablespoons butter, softened
  • 3 cups white bread flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast


  • Place ingredients in the bread machine pan in the order suggested by the manufacturer.
  • Select basic bread cycle and start machine.

Nutrition — all ingredients together are:

  • calories – 1793
  • fat – 25.1 g
  • carb – 315 g
  • protein – 47.2 g
  • sodium – 2420 g

Makes a 2 pound loaf, allegedly.