Yeast breads are wonderful to make. When I first started baking with yeast, I was so careful to follow the instructions but I've learned that such recipes are quite forgiving. It's a good idea to have some idea of the dough consistency needed. A sense of that comes with experience. I enjoy using up little leftovers in some recipes, for example a little leftover oatmeal, a little sour cream that needs to be used. While one is never quite sure of the outcome, a few alterations here and there always seems to add to rather than detract from the final product.


Baguettes Plus
Christmas Eve Kuchen
French Bread
Pumpkin Rolls, Two Ways
Shredded Wheat Rolls
Soft Dinner Rolls