You can get a perfectly lovely loaf of bread in a conventional oven, but a convection oven gives bread an even crispier crust.
Life on Gordon's Indian Reserve in Saskatchewan in the 1950's was not easy for Carrie Sheen, the eldest of 5 Cree girls, but drawing on memories of her grandmother has helped her grow into a compassionate member of her community. With residential school behind her, she has reconciled the lost years by baking healthy bread, and enjoying it with lots of butter.
From: NFB.ca/bread
This scary bread, the inspiration of Judy Schultz of The Edmonton Journal, will "liven" up your buffet table.
Chocolate and bananas liven up a classic bread pudding. Day-old bread is best for a not-too-spongy texture.
Corn bread makes an excellent alternative to plain bread for poultry stuffings as well as a tasty side dish. It's also a treat with leftover gravy.
Full of cranberries and bananas, this bread deliciously balances tart and sweet.
I wanted to be able to have warm fresh real cheese bread that was fun and easy to make in advance, for everyone. The presentation and smell of fresh baking bread is mouthwatering.
Sourdough can claim to be the original bread as it's made with spongy starter, the leavener used in making bread before cake and granular yeasts were commercially available. Although it's not a last-minute project — the starter and the bread need time to develop the distinctive tangy taste — this crusty, chewy loaf is actually easy to make and well worth the time. And if you feed the starter regularly, you can enjoy making this bread for years to come.
