This bread is light and tasty. The crust is perfectly crunchy without being overbearing.  It is much lighter and a more yellow colour, due no doubt to the egg and honey.

This is my absolute favourite bread, and my other half has told me never to lose the recipe as he quite likes it too. With such a ringing endorsement I thought I'd share it online as well.

This started as a mash up - a mixture of two different recipes. One was for plain white bread and the other was for wheat bread.  White bread bores me, and often homemade wheat bread is too dense and heavy. This recipe is compromise between the two and uses wholemeal flour.

Ideally this is a full 1kg loaf of bread, however it can be made in a 750g bread maker if you don't mind the dough reaching and sticking to the top. OR alternatively, just use the dough cycle of your maker and then put the dough in a bread pan to rise and bake. (Instructions included below).  We used a 'Family Loaf' sized pan for the bread included in the photos and it turned out great.  read more »

After I'd been in Australia for awhile, I realised that bagels were hard to find. They're a little more common now, but finding this recipe a few years ago was a real pleasure.  These turn out a little smaller than 'normal' bagels, but they are absolutely delicious and disappear quickly!  read more »

This recipe makes use of the homemade baking mix recipe or you can use Bisquick instead.  read more »

If you don't tell anyone this recipe is 'sugar free', they won't know - it's really delicious and easy to make. Adapted instructions for Australia using Butternut Squash is listed in the notes below.  read more »

This baking mix can be used in any recipe that calls for Bisquick, and is handy to have on hand for making scones/biscuits or as part of no-crust pies such as No-Crust Pumpkin Pie.  read more »