Get the latest Yeas recipes from Group Recipes. http://www.grouprecipes.com/tag/yeas Whole grain cereal, sunflower seeds and dried fruit get a tad tipsy on Grand Marnier before being kneaded into a whole wheat and rye sourdough and baked to crispy perfection! Raisin bread just won't seem the same anymore. I was inspired by a Wild Yeast recipe I saw http://www.wildyeastblog.com/2 009/12/06/fruit-and-nut/ for a fruit and nut studded sourdough loaf taken from the book "Bread Matters". Since I had a ton of random ingredients to use up and a starter to refresh anyway, I modified Susan's ingredients but kept her basic method to create this delicious, hearty loaf. http://www.grouprecipes.com/107950/slightly-soused-seeded-sourdough.html I love bread baking, so rewarding and the home has a delighful fragrance of just baked bread. Winter is a perfect time to hone up on ones skills. Make your dough by hand or use breadmaker. For a most unusal bread, use a banneton to form the loaf, Warm and fresh from the oven and have good olive oil to dip- This is the bread recipe I use for my Mushroom on bread appetizer post I also make this in sourdough version in the banneton! http://www.grouprecipes.com/107946/rosemary-banneton-white-bread.html Found this long time ago, hope you can benefit from the recipes! http://www.grouprecipes.com/107942/new-year-good-luck-pretzel.html There are many versions of Naan. Some are leavned with baking powder or yeast others enriched with milk or yoghurt some with more or less sugar. Naan can be made on the grill, griddle or even oven baked. Fennel, poppy, cumin and onion seeds all be added to flavor the naan. These are soft , light textured and delightful! http://www.grouprecipes.com/107623/easy-naan-bread.html ..."Kipfels or Kifflies were always present at any family gathering, be it a birthday, shower, anniversary, wedding or just a get together. They are made from a rich dough. Every family had their own recipe which was handed down through the generations. You could always identify whose Kipfels you were eating, either by dough flavor, fillings which contained either poppy seed, prune, apricot, cinnamon and chopped walnuts or cream cheese, or by topping or shape. There was always an underlying competition among the women as to who’s Kipfels were best. They are not large, but big enough for three or four bites. Kipfels would be stacked into pyramids. They were served with coffee after a large meal. You always had room for two or three. These are Eastern European in origin. They have their roots in Austria, Hungary, Serbia, Croatia, Yugoslavia, Romania and Turkey. There are hundreds of variations. Regards, June Meyer." http://www.grouprecipes.com/107591/grandma-jerger-kipfels-or-horseshoes.html You can make four good pies with this recipes! http://www.grouprecipes.com/107245/christmas-ham-pie.html From the pampered pantry, a sweet choclate twist on Challah. Looks great, haven't tried it http://www.grouprecipes.com/107151/chocolate-challah-bread.html This loaf soars above the pan, and is filled with almost every grain imaginable: red and white quinoa, amaranth, flax, rye and (of course!) wheat. The crust is toothsome while the inside stays nice and tender, and the whole thing is awesome for toast! http://www.grouprecipes.com/107028/ancient-grains-bread.html Great coffee cake for Christmas! http://www.grouprecipes.com/106920/christmas-time-coffee-cake.html Use your bread machine to prepare the sweet roll dough and bake in your oven http://www.grouprecipes.com/106758/hawaiian-bread-rolls.html