# 1loafFrench baguettes, day old, thinly sliced#Crostini Mixture# 15ounces cookedcannellini beans, save some cooking liquid(or equivalent amount drained canned beans, liquid reserved)# 6roasted garlic cloves, minced

Ciabatta is a classic artisan Italian bread with a golden crusty outside and a very light, airy inside. The best ciabattas have large wholes distributed evenly throughout the loaf, while the crust is firm and slightly “wrinkly” on top. This recipe, being an adaptation from Rose Levy Beranbaum’s Ciabatta, accomplishes all those things...

If you wish to make an amazingly buttery, rich cinnamon-raisin loaf, then this bread is for you. This recipe, also an adaptation from “The Bread Bible” calls for a dough starter that most conveniently sits in the fridge overnight. The flour mixture contains a stick of butter that gives this bread a very flaky, almost pastry like texture

This is a great how-to article on making your own American Sandwich bread at home. This article is very through and descriptive. The recipe yields one wonderfully tasting loaf of bread, fit for morning toast or sandwiches. The detailed instructions allows one to have success on the first try!

I began baking bread about fifteen years ago. I have experimented with white bread, egg bread, sweet bread, rolls, loafs, braided loafs, and combinations of these. I now use a single recipe of my own design - it is a sweet egg bread.

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