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This cornbread features three autumn flavor favorites: sweet potatoes, pumpkin spice, and maple. It has a delicious sweet flavor and moist texture and is the perfect accompaniment to a vegan holiday feast.
French bread is famous worldwide for its crispy crust and light interior. It’s also very simple to make, with minimal ingredients and hardly any kneading! All you need is flour, yeast, salt, water, and a Dutch oven. If you don’t have a Dutch oven, it can also be made on a baking sheet; it just won’t have quite as crisp a crust.
This traditional teatime bread is filled with dried fruits soaked in black tea overnight. It’s moist, sweet, and fruity. It’s perfect slathered in butter and paired with a strong cup of English breakfast. For this recipe, we used a mix of dried apricots, prunes, cranberries, and dates.
This recipe may be the easiest sweet bread you can make. No kneading, no rising. Just mix and bake. It’s perfect for a quick breakfast. This bread is moist like a cake, with a delicious apple scent and flavor.
Swedish Tea Rings are often described as a cross between a coffee cake and a bread. This version has a Maine twist, filled with fresh blueberries and iced with cream cheese. It is easy to make and goes great as breakfast, brunch, or afternoon tea.
Flatbread is one of the oldest cooked foods across civilizations. This recipe is as basic as can be, with only three ingredients. Its simplicity makes it a great accompaniment to flavorful dips and chutneys.
Are you looking for a show-stopping breakfast that treads the line between healthy and decadent? Look no further than these delicious sourdough cinnamon rolls. The slow-rise dough gives them a soft, pillowy texture, and the mild sourdough flavor compliments the cinnamon perfectly. To make these rolls a little healthier, use monkfruit sweetener instead of sugar!
Sourdough bagels are delicious, with a glossy outside and a soft but chewy inside. The bubbly pockets are perfect for catching melted butter or filling with cream cheese. These blueberry bagels are perfect for your Maine summer, with just enough berries to highlight the flavor and mild sweetness without overwhelming. Though the recipe takes a long time, most of it is resting the dough, with quick, easy steps between. It’s the perfect recipe for a leisurely day at home.
There are many different traditional Easter Breads from around the world. One of our favorites is Polish placek, a sweet bread with a soft texture, mildly citrus flavor, and crunchy crumble top. It’s almost like a sweet bread mixed with a coffee cake. The bread is perfect slathered in butter and served with tea or coffee. The recipe makes 5 9×5” loaves but can also be made in mini loaves or cake pans. It makes a wonderful gift as well.
Irish soda bread is a traditional loaf made with baking soda and buttermilk for leavening instead of yeast. It’s a much quicker way of making bread than the kneading, rising, punching, etc. method of yeasted bread. Though soda bread is usually attributed to Ireland, Native Americans were the first to document using pearl ash, an early form of potassium bicarbonate made from wood ash, as a leavening agent. It wasn’t until the 1830s that the bread gained popularity in Ireland, where the low-quality wheat flour available was better suited to baking soda than yeast. It is better to use flour with less gluten than all-purpose or bread flour when making soda bread. Pastry flour works well, but we like to use spelt, an ancient grain closely related to wheat.
Not all chocolate recipes have to be sweet. Cocoa has a wonderful earthy flavor all on its own, which lends itself well to yeasted bread. It makes delicious toast, spread with butter or cream cheese.
This easy to make, yummy bread is great for toast, sandwiches, french toast, bread pudding, or even grilled cheese! It’s more delicate than yeast bread, but not as dense as soda bread.
There’s a new rising star in Japan during the holiday season. Stollen, the German Christmas bread made with dried fruits, nuts, and marzipan, is gaining popularity. Perhaps because it’s easy to make at home, or maybe because its hardy nature makes it an easily giftable food. Whatever the reason, Stollen (or Shutoren) is well on its way to joining Christmas Cake and fried chicken as an essential part of a Japanese Christmas. It’s very easy to make at home, and the soft texture and mildly sweet, spiced flavor is sure to delight. The following recipe was translated and adapted from a Japanese recipe from Tomiz, a Japanese dry goods company.
Stotty is a type of bread commonly found in the northeast of England. It’s a relatively plain white bread, but it has a nice crisp crust and a chewy interior due to its slow bake. The supposed origins of the stotty is that leftover scraps of dough from baking bread would be formed into disks and tossed onto the floor of the oven as the fires died out for the day, allowing it to cook in the residual heat. It’s perfect for eating with butter, honey, jam, or a traditional English pease pudding. But, our personal favorite is with thick slices of cheddar cheese and scrambled eggs!
This bread is the perfect balance of spiced curry and lightly sweetened bread. It is delicious right out of the oven with butter or toasted. Just try holding yourself to one slice! The recipe can be made with honey for a slightly sweeter version or apple sauce if you want it sugar-free.
This delicious braided bread is a traditional Jewish sweet from Eastern Europe. Originally, babka was made with cinnamon, sugar, and fruit jam rather than chocolate. But when the bread came to America, this newer version gained popularity. Babka is great for Hanukkah but also eaten during Christmas and Easter by some Eastern European Christians.
Lussekatt are an essential part of St. Lucia Day (Dec 13). Traditionally in Scandinavia, Lussekatt is baked by children and given as gifts to the elderly residents in their community. The buns are mildly sweet, with a light saffron flavor and beautiful golden color.
Your Community-Owned Grocery Store
70 South Street
Blue Hill, ME
04614
STORE HOURS
Monday – Saturday
8am – 7pm
Sunday
8am – 6pm
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