This is an unbelievably easy focaccia recipe, and the resulting bread is so tender, so delicious and fragrant, that you’ll have a hard time enjoying just one slice – the only drawback to this recipe, as far as I can tell. 
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Whole Wheat Bread Recipes
Whole wheat does not need to be dry, as long as you adjust your recipes (usually by adding more liquid, and sometimes more leavening agents). My whole-wheat breads are delicious! Try just one recipe and you’ll get hooked. I used to love white bread – now it seems spongy and insubstantial compared with whole-wheat bread.
Soft, fragrant and delicious, the dough for these whole-wheat dinner rolls is based on my whole-wheat pizza dough recipe. Instead of rolling the dough out, I divide and shape it into dough balls, brush with butter and bake.
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The first healthified cornbread muffins I made, using whole-wheat flour and olive oil, were awful. They were so dry and gritty, I threw out the entire batch. Several more batches followed, ranging from really bad to quite mediocre, and I almost decided to give up and to make cornbread muffins with white flour, sour cream and butter (Yum! But not the purpose of this blog) when I decided to give it one last try.
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You can often hear people exclaim, after they make something at home that they usually buy at the store, that they can now never go back to the commercial version. For me, this is true for pita bread (no more cardboard pita for me, ever since I started baking my own), and it certainly applies to these homemade, whole-wheat English muffins.
Unlike store-bought English muffins, bland and tasteless bread rounds that must be toasted and buttered in order to taste even remotely decent, these homemade English muffins have an incredible flavor, so good in fact that they need no toasting, and I implore you to try one with just a little sweet butter, and nothing else that might mask their wonderful flavor.
Like all my other yeast bread recipes, I make these English muffins in the bread machine, so my apologies if you don’t own one.
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Chewy, fragrant, delicious homemade bagels. Very good just as they are, excellent when lightly toasted with a little butter or cream cheese. Adapted from Emeril Lagasse’s bagel recipe to include whole-wheat flour and for the bread machine.
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A fragrant, sweet Jewish egg bread, traditionally served at the Shabbat table but excellent every day of the week. Leftovers are delicious lightly toasted with a little sweet butter. Many thanks to my friend I. who gave me the original challah recipe, which I adapted to include whole-wheat flour. A word on the egg wash: I use a yolk-only egg wash, because I don’t like the way the egg white tastes when baked on the challah. I also sweeten it slightly, so that it adds sweetness, not just color and shine.
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Savory and delightful, these little olive buns are so much more interesting than ordinary dinner rolls!
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I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
