Warm, soft, sweet and full of flavor. These brioche style cinnamon buns are so good. I used brown sugar in the dough with a touch of cinnamon that adds a rustic sweet flavor. The cream cheese topping adds a richness as it melts over the cinnamon buns and seeps into the cracks of the buns.  Be sure to add the topping as soon as they come out of the oven.

These buns are not like the sticky buns that are covered with caramel. These ones have a beautiful bottom that is almost like candy; with a slight crunch to them. The inside is filled with butter, brown sugar and cinnamon mixture that has melted into the dough. So good!!

For a step by step class for this great bread recipe Brown Sugar Cinnamon Buns click here.

For a printable bread recipe card of this Brown Sugar Cinnamon Buns click here.

For more free bread recipes go to our parent website at Cookingbread.com.

I had some leftover Pesto sitting in the fridge calling out my name to be used up. I decided to use it in a bread. Well, it turned out beautiful with a savory flavor of the basil, roasted pine nuts, olive oil and Parmesan cheese. The color is stunning and the bread is filled with swirls of emerald green.

I love the look of the top of this bread. I rolled the dough like a jelly roll, then cut down the middle lengthwise and braiding the two pieces together, with the cut side always facing up. This gives the bread a wonderful lumpy, swirly look. While baking I could smell the pesto as it baked into the bread. The intense flavor is to die for. I think this bread would be delicious with a steaming bowl of tomato soup. So good!

For a step by step class for this great bread recipe Pesto Bread click here.

For a printable bread recipe card of this Pesto Bread click here.

For more free bread recipes go to our parent website at Cookingbread.com.

It’s amazing what you can put into a bread. If you think about it, what ever you put in a sandwich you can put into a loaf of bread. Well … Ok, maybe not meatloaf. That would not make a good bread.

But, Sauerkraut is perfect. It gives the bread a sourdough flavor, without a strong sauerkraut flavor. Just be sure to remove the juice from the sauerkraut. I also found this bread to be better after it has cooled. The texture is wonderful and perfect for any sandwich.

I was in Whole Foods a while back and had a chance to taste several different kinds of cheese for this recipe. I think that’s one of the things I love about Whole Foods. Cheese’s are not something I’m very informed about. So, to get the chance to taste before buying is a real treat.

As I’ve mentioned in past posts Gruyere cheese is my favorite to use in bread. But, when I decided to make this Onion and Cheese French Bread I wanted to use something different. I had a piece of Le Marechal by Emmi …. wow, what a flavorful cheese. Aged for five months, and at the beginning of the third month, the cheese is rubbed with Herbes de Provence (a blend of thyme, oregano and other country herbs) this gives a beautiful appearance and a flavorful spicy taste. It’s also reminiscent of Gruyere and Tete de Moine, Le Marechal is a new cheese, and I hope you will give it a try. I know you will love it.

A slice of Cheese and Onion French Bread

We couldn’t stop eating this French bread. The savory flavor of the onions and the cheese is a perfect combination. This bread is truly amazing. Please, please give this a try!

Well, it’s that time of the year again when we head to the produce section and find all these strange looking squashes, just sitting there and we all wonder what to do with them. I became a big fan of squash several years ago. As a kid you couldn’t get me to eat one for all the money in the world. Today I can make a whole meal out of one and love it.

Angela, wanted me to make a harvest bread. So, I decided to make a whole wheat style bread with flax seeds. I also wanted to add a delicious acorn squash that is filled with brown sugar and maple syrup. If I was making the squash for dinner I wouldn’t add as much maple syrup. It makes the squash very sweet, but for this bread recipe it’s perfect.

I really think this bread would make the best weekly bread. It’s even better the next day. Perfect for sandwiches ( like an egg salad sandwiches) or toasted for breakfast. The flax, maple syrup, squash and whole wheat are a perfect combination. They really do work well together and make a hearty, full flavored bread. This bread is becoming a favorite. Mind you, I’m always saying that with every bread I make lol. So good!!!

Both my wife and I were craving French onion soup for some reason. Of course, you have to top it off with a sliced baguette and a combination of Swiss Gruyere cheese and Provolone cheese. Simply delicious! You can’t beat freshly baked baguettes topped with melted cheese and the rich flavor of a good French onion soup.

I entered the photo above on CLICK a photo contest. This months theme is Allium!

I wanted to sever the soup in a different way and decided to use some jumbo Walla Walla onions that you can find in some of the local markets this time of the year. You want to cut a small slice off the bottom, so the onion will sit straight. Leave the peeling on the onion, because it gives the onion bowl a interesting look. I used an Ice cream scoop to hollow out the jumbo onions. The scoop creates a smooth cavern for the onion soup to sit in. Pour in onion soup and place a baguette slice on top, then top with cheese and broil till golden brown. What a wonderful way to serve this delicious soup to company.

If you’re planning to make your own Baguettes it’s really important to have a baking stone. You could just use a pizza stone if that’s all you have. The next important thing needed is to create steam in the oven. As I mentioned in the recipe use a cast iron pan and pour in boiling water as soon as you place the baguettes in.

Here’s the recipe for the French Onion Soup:

French Onion Soup

1/2 cup oil
10 medium onions
3 cloves diced garlic
2 cups dry white wine
10 cups beef broth
salt and pepper to taste
2 cups swiss gruyere cheese
2 cups provolone cheese
sliced baguette

1 ) In a large heavy pot, heat oil (very hot). Add in the garlic and sauté. Add in the sliced onions. Reduce heat to medium and cook for 30 minutes till soft and golden brown. Stir frequently with a wooden spoon and scrap the bottom of the pan.

2 ) Pour in the dry white wine and reduce to 1/3. Add in the stock and simmer for 30 minutes. Add in salt and pepper to taste. At this point you can cool and place into the refrigerator for up to 3 days.

3 ) When ready to serve, bring to a slow boil. Pour soup into a baking bowl and place sliced baguette on top. Sprinkle the grated cheese on top and broil for 3 to 4 minutes or till the cheese is golden brown. Serve and enjoy.

I really hope you will give both the French onion soup and the Baguette recipes a try. They are truly wonderful.

For a step by step class for this great bread recipe Baguette click here.

For a printable bread recipe card of this Baguette click here.

For more free bread recipes go to our parent website at Cookingbread.com.

My wife and I took off to the Okanagan for a summer holiday and had a wonderful time. I will tell you all about it next week. While there we discovered it was Peach season and of coarse we had to buy a case lot of the most delicious and juicy peaches I have ever eaten. Wow! simply amazing.

I knew I had to put some of them into a bread and decided to make a quick bread. I added in some graham crumbs and topped it off with a crumble topping. They turned out amazing. The peaches are so sweet, allowing them to marinate in a little sugar really helped to bring out the juice of the Peaches. I hope you will give this recipe a try. I know you will fall in love with it as much as I have.

For a step by step class for this great bread recipe Peach Bread click here

For more free bread recipes go to our parent website at Cookingbread.com

Boy, this is one hot summer we’re having here in Vancouver. The heat wave is giving us temperatures around 95 to 100. Way to hot for me. Really, we’re not use to temperatures like this. It makes it very hard to bake in the kitchen these days. So, I decided to make something quick and easy.

These sticky buns are made using a biscuit dough. No yeast … no waiting time. Make them and pop them into the oven, 1/2 hour later you can sit back in front of the air conditioner with a cold glass of milk and enjoy.

I also used apple butter in this recipe. If you’ve never heard of apple butter before it’s a lot like apple sauce, but concentrated. The flavor is more intense and simply delicious. I also like to spread apple butter over my pork chops just before removing from the grill. Love the flavor.

For a step by step class for this great bread recipe Sticky Apple Butter Biscuits click here

For more free bread recipes go to our parent website at Cookingbread.com