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Today’s Bready or Not features two variations on the same ingredients: a Soft Sourdough Loaf baked in a pan or Soft Sourdough Bratwurst Buns.

This recipe is written for use in a bread machine, for maximum physical and time accessibility, but it can absolutely be made by hand or with a stand mixer.

The recipe includes two leaveners, which means it is done in hours rather than all day or over multiple days, as is usually the case with sourdough. The sourdough flavor still comes through beautifully.

This loaf is ideal for sandwiches or garlic bread. The buns, made by dividing the dough into eighths, are the perfect size for a bratwurst or other large sausage. Yes, it takes practice to get the shaping right by hand. The important thing is to remember to make the top look smooth and nice, and hide the messy seams underneath.

This bread will keep in a sealed, room temperature bag for up to 3 days, and it is fantastic to freeze for later.

By the way, I baked up sourdough recipes like this one because I have maintained a starter for book research reasons: my next release, A House Between Sea and Sky, features a sourdough starter named Mother as an important character. Find out more (and preorder) !

Bready or Not Original: Soft Sourdough Loaf mixed in a bread machineA soft, reliable loaf of bread, perfect for things like sandwiches and garlic bread.Course BreadKeyword sourdough, yeast breadAuthor Beth CatoEquipmentdigital thermometerkitchen scalebread machineloaf pannonstick sprayaluminum foilpastry brushIngredientsDough3/4 cup active sourdough starter room temperature (about 170 to 190 grams)1/3 cup lukewarm milk or half & half (about 100-110 degrees)1 large egg3 Tablespoons melted butter2 Tablespoons white sugar1 1/2 teaspoons sea salt3 cups white bread flour plus more for surface1 1/2 teaspoons instant dry yeastToppingsoftened butter to brush on loaf at endInstructionsAdd ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.After the cycle ends, apply nonstick spray to the loaf pan.Dump the dough onto a lightly floured surface. Shape, folding and tucking the dough to tighten what will become the top. Place dough in pan. Set in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.After about 45 minutes to an hour, the dough should rise about 2 inches over the rim of the pan. If it is in the warm oven, remove from there. Preheat oven at 350 degrees.Bake bread about 20 minutes. Cover with shaped foil to prevent overbrowning. Continue to bake for about another 20 minutes. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.Immediately tip loaf from pan, carefully setting upright on a cooling rack. Brush on the softened butter.Let cool for at least an hour before slicing. Bread will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months either whole or in slices.OM NOM NOM! Bready or Not Original: Soft Sourdough Bratwurst BunsThese soft yet sturdy buns are perfect for bratwurst and other large sausages!Course BreadKeyword sourdough, yeast breadAuthor Beth CatoEquipmentkitchen scaleparchment paperIngredients3/4 cup active sourdough starter room temperature (about 170-190 grams)1/3 cup lukewarm milk or half & half (about 100-110 degrees)1 large egg3 Tablespoons melted butter2 Tablespoons white sugar1 1/2 teaspoons sea salt3 cups white bread flour plus more for surface1 1/2 teaspoons instant dry yeastInstructionsAdd ingredients to the bread machine bucket in the order specified by the manufacturer; it is usually wet ingredients first. Set machine on Dough mode and begin. Monitor the dough as it begins mixing, adding a touch more milk if it is lumpy or flour if it is too loose. Dough should come together smoothly.After the cycle ends, prepare a sheet pan with parchment paper. Use a kitchen scale to divide the dough by 8.Shape each piece, folding and tucking the dough while elongating it, creating a tightened top. Place each bun slightly spaced out on pan; baker’s choice as to if they touch or not after rising. After all of the buns are shaped, place in a warm place to rise, such as on a counter, a cabinet, or in an oven on proofing mode.After about 45 minutes to 1 1/2 hours, the buns should look rounded and puffy. If pan is in the oven, remove from there. Preheat oven at 350 degrees.Bake bread about 21 to 25 minutes, until they are lightly browned. Bread should sound hollow when tapped, and if tested with a digital thermometer, over 190 degrees inside.Cool on pan or rack for at least an hour before eating. Slice bun from the side or top to insert the bratwurst and other toppings.Buns will keep in a sealed bag at room temperature for up to 3 days, and can also be frozen for several months.OM NOM NOM!

These Cookie Butter and Chocolate Pinwheel Cookies are loaded with flavor and in an incredibly fun shape.

As there is always someone out there who hasn’t encountered the wonders of cookie butter yet: it consists of pulverized spice cookies and oil, combined to form a cohesive, spreadable mix very similar to peanut butter. You can actually substitute it for peanut butter in most any recipe. You can buy brands like Biscoff or generic brands at stores like Walmart; look for it with the peanut butter. Speculoos is found at Trader Joe’s.

Cookie butter tastes like cookies in their purest, sweetest form. Therefore, it is awesome paired with chocolate. Both flavors shine through in these firm yet softly-chewy cookies.

Bready or Not Original: Cookie Butter and Chocolate Pinwheel CookiesThese swirled cookies are delicious thanks to the winning combo of cookie butter and chocolate. Note that the dough needs to chill in stages; the shaped dough can also be frozen for convenient treats later.Course Dessert, SnackKeyword chocolate, cookie butter, cookiesServings 37 cookiesAuthor Beth CatoEquipmentkitchen scaleplastic wrapwaxed paperIngredients1 ounce semisweet chocolate chips1/2 cup white sugar12 cup unsalted butter (1 stick) softened1 egg1 teaspoon vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt1/4 cup creamy cookie butter such as Biscoff or SpeculoosInstructionsIn a microwave-safe bowl, carefully zap the chocolate chips long enough to make them soft enough to become smooth when stirred. Set aside to cool.In a large mixing bowl, beat together the sugar, butter, egg, and vanilla until creamy. Gradually mix in the flour, baking powder, and salt, until just combined.Weigh the dough and divide in half.To one half, add the melted chocolate, beating until the color is consistent. In another bowl, mix together the cookie butter and dough until the color is again consistent. Shape each piece into a disc, wrap them separately in plastic wrap, then chill for at least an hour.Roll out the chocolate dough between two sheets of waxed paper to form a 12×7-inch rectangle. Repeat with the cookie butter dough. Peel away the waxed paper, setting one dough atop the other. Gently press together. Roll up, like a jelly roll, starting with the long 12-inch side. Again wrap the dough in plastic to chill for at least 2 hours, or add extra wrap and freeze up to a few weeks.When it is time to bake, preheat the oven at 375 degrees. Line a sheet with parchment paper. Use a sharp knife or piece of unwaxed dental floss to cut 1/4-inch slices of dough. Set spaced out on parchment.Bake 8 to 9 minutes. Cool for a few minutes before transferring to a cooling rack. Store cookies in a sealed container at room temperature.OM NOM NOM!

These Sourdough Oatmeal Cookies are cakey and delicious, a perfect comfort food.

The sourdough doesn’t act as a leavening agent here, but adds nuanced flavor and lends a unique breadiness to the texture. I doubt anyone would eat these and immediately identify they include a starter, but they would probably know something is different.

I added dried cranberries and walnuts to these cookies, but mix in whatever dried fruit, nuts, seeds, or chocolate chips that you want. Just don’t exceed 2 1/2 cups of add-ins. Or try to fool people into thinking dark raisins are chocolate chips. That’s just evil.

By the way, I baked up sourdough recipes like this one because I have maintained a starter for book research reasons: my next release, A House Between Sea and Sky, features a sourdough starter named Mother as an important character. Find out more (and preorder) !

Bready or Not Original: Sourdough Oatmeal CookiesSourdough doesn’t act as a leavener in these unique oatmeal cookies, but delivers flavor and texture. Mix in whatever dried fruit and nuts that you want!Course Dessert, SnackKeyword cookies, cranberries, sourdough, walnutsServings 45 cookiesAuthor Beth CatoEquipmentparchment papercookie scoop or spoonIngredients1 cup unsalted butter (2 sticks) softened3/4 cup brown sugar packed1/2 cup white sugar2 large eggs room temperature2 teaspoons vanilla extract1/2 cup sourdough discard (113 grams)3 cups rolled oats also called old fashioned oats2 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon baking powder2 teaspoons ground cinnamon1 teaspoon salt1 1/2 cups dried cranberries1 cup walnuts choppedInstructionsPreheat oven at 350 degrees. Line baking sheet with parchment paper.In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time followed by the vanilla and sourdough discard.In another bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl a few times to make sure everything is incorporated. Fold in the cranberries and walnuts to distribute.Use a cookie scoop or spoon to dole out the dough, spaced out, on the parchment paper. Bake for 10 to 12 minutes; the cookies should be golden at the edges and no longer glossy on top.Transfer cookies to a rack to fully cool. Store in a sealed container at room temperature. Cookies keep for at least 3 days.OM NOM NOM!

So, that Roasted Cherry Brownies recipe I posted back in March? This Raspberry Brownies recipe is based on that. It uses different berries (obviously) and has no roasting involved, and if you are like me and have/had a solid chunk of raspberries in your freezer, this will give you a delicious way to use them up.

Raspberries and chocolate are such a good combo. I feel like that really doesn’t get as much attention as pairings with strawberries or cherries. The fruit amount is pretty high here, and that also means a long bake time because of the moisture involved.

On that note, if you’re using fresh raspberries, the bake time will likely be less, so please, adapt the recipe to keep your brownies and yourself safe!

Bready or Not Original: Raspberry BrowniesThese thick, luscious brownies pair raspberries and chocolate, a winning combo!Course Dessert, SnackKeyword brownies, chocolate, raspberriesAuthor Beth CatoEquipment9×13 dishaluminum foiluneven spatulaIngredients2 cups frozen raspberries3/4 cup unsalted butter (1 1/2 sticks)8 ounces dark chocolate1 1/2 cups all-purpose flour1/2 cup cocoa powder sifted1/2 teaspoon salt2 cups white sugar6 large eggs room temperature1 1/2 cups semisweet chocolate chips or milk chocolate chips or a mixInstructionsPreheat oven at 325. Break apart the frozen raspberries into pieces of various size using a tool such as kitchen shears. Place the berries back inside the freezer for now.In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.Line a 9×13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of frozen raspberries.Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and remaining raspberries over the top.Bake for 70 to 80 minutes, until the middle passes the toothpick test; the raspberries release a lot of moisture, hence a long baking time. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.OM NOM NOM!

I have many different kinds of apple cake here on Bready or Not. This Apple Fritter Cake is special because it tastes like the luscious apple fritters found in donut shops and bakeries!

This is not a thick cake. The crumb is really there to hold a lot of apple pieces together. The use of apple butter versus applesauce adds a deeper color and richer flavor.

Then there is, of course, the icing. That’s essential to make this cake like the pastry. It adds sweetness and a delicate crunch that’s fast to melt in the mouth.

Really, I look at this as a special occasion kind of apple cake, something for a birthday, special guest, or date.

Bready or Not: Apple Fritter CakeThis Apple Fritter Cake really does taste like a cake version of the donut shop treat! Modified from Bake from Scratch Magazine September/October 2024.Course Breakfast, DessertCuisine AmericanKeyword apple, cakeAuthor Beth CatoEquipment8×8 panaluminum foilnonstick spray or butterIngredientsCake1 3/4 cups all-purpose flour1 1/2 teaspoons baking powder1 teaspoon ground cinnamon3/4 teaspoon kosher salt2 cups crisp baking apples diced and divided (232 grams) (use apples like Honeycrisp, State Fair, or Kindercrisp)1 cup brown sugar packed1 large egg1 large egg white1/2 cup unsalted butter (1 stick) melted and slightly cooled1/3 cup vanilla yogurt or sour cream or crème fraiche1/3 cup apple butter1 Tablespoon lemon juice1 teaspoon vanilla extractGlaze1 cup confectioners� sugar2 Tablespoons half & halfInstructionsPreheat oven at 350 degrees. Line an 8×8 with foil and apply butter or nonstick spray.In a medium bowl, stir together flour, baking powder, cinnamon, and salt. Add 1 1/2 cups of the diced apples. Toss to coat.In a big mixing bowl, beat the brown sugar, egg, and egg white until light and fluffy. Mix in the melted butter, yogurt, apple butter, lemon juice, and vanilla. Fold in the dry ingredients, making sure to scrape the bottom, until everything is just combined.Pour batter into the prepared pan. Smooth out top. Sprinkle on the remaining 1/2 cup of apple pieces.Bake until browned, with the middle passing the toothpick test, about 45 to 55 minutes.Cool completely before mixing the glaze. Drizzle it all over the top. Serve warmed or at room temperature. Individual slices can also be frozen for later enjoyment.OM NOM NOM!

Welcome to the last installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time just came out a few weeks ago, so we’re celebrating with another cheesy recipe from the Bready or Not archives.

This week’s feature is Coconut Cream Cheese Pound Cake. Only right to end things with cake, right?

This stunning Coconut Cream Cheese Pound Cake is gorgeous and delicious, and will win over even people (like me) who are not big coconut fans. The cake ends up being chewy, but not too chewy; sweet, but not cloying. Really, this is great as a breakfast, brunch, or dessert cake.

Serve this as cake alone, or like with any pound cake, it would be lovely alongside fresh fruit.

Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).

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Bready or Not: Coconut Cream Cheese Pound CakeThis easy-to-make bundt cake creates a gorgeous and delicious cake that is perfect for breakfast, brunch, or dessert.Course Breakfast, Dessert, SnackKeyword bundt cake, cake, cream cheeseAuthor Beth CatoIngredientsCake1 cup unsalted butter 2 sticks, room temperature8 ounces cream cheese 1 box, room temperature3 cups white sugar6 large eggs room temperature2 teaspoons vanilla extract1 teaspoon kosher salt1 teaspoon baking powder3 cups all-purpose flour2 cups shredded coconutGlaze2 cups confectioners� sugar2-3 Tablespoons milkextra shredded coconutInstructionsPreheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.To make the glaze, stir together the confectioners� sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.OM NOM NOM!

Welcome to the fourth installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time came out earlier this month, so we’re celebrating with another cheesy recipe from the Bready or Not archives.

This week’s feature is Legendary Macaroni and Cheese. This one gained incredible popularity during the shut-down in 2020.

There are a gazillion macaroni and cheese recipes out there. This one is special because it can be prepared ahead of time, making it incredibly convenient to heat up for a meal during a busy week or during a holiday event.

This is a heavily modified version of musician John Legend’s macaroni recipe, which he originally shared on the Martha Stewart Show a long time ago.

Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).

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Bready or Not: Legendary Macaroni and CheeseThis modified version of John Legend’s recipe, as featured on Martha Stewart’s show, can be prepared in the morning and cooked later in the day! It’s everything macaroni and cheese should be: cheesy with a crunchy baked crust.Course Main Course, Side DishCuisine American, SouthernKeyword cheeseAuthor Beth CatoIngredients2 Tablespoons unsalted butter plus more for baking dish1 1/2 cups elbow macaroni1 can evaporated milk1 large egg3/4 teaspoon seasoning salt1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper12 ounces sharp cheddar cheese or a mix of cheddars, shreddedsprinkle paprikabread crumbsInstructionsIf you plan to bake this right away, preheat oven to 375-degrees. Butter or spray a 9×9 baking dish.Bring a large pot of water to a boil and add salt and macaroni. Cook until al dente. Drain the water and return the macaroni to the pot. Add butter and stir until it has melted.In a medium bowl, whisk together evaporated milk and egg. Add seasoned salt, garlic powder, salt, and pepper.Place about 1/3 of the macaroni in an even layer in the bottom of prepared baking dish. This should be just enough to cover the bottom. Cover with 1/3 of the cheese. Repeat twice more with remaining macaroni and cheese.Pour the milk and seasonings mixture evenly over the contents of the baking dish. At this point, you can stash the dish in the fridge overnight or during the day until it’s meal time.When you’re ready to bake, make sure the oven is preheated. Sprinkle the top of the macaroni with paprika and bread crumbs.Bake until top layer is lightly browned, 25 to 30 minutes; note that if the dish is cold, bake time will likely need to be extended to closer to 40 minutes. Let stand 10 minutes before serving.OM NOM NOM!

Welcome to the third installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time just came out last week, so we’re celebrating with another cheesy recipe from the Bready or Not archives.

This week’s feature is Cheese and Chives Yorkshire Puddings.

Yorkshire puddings are what many Americans also know of as pop-overs–light, airy, crisp sponges perfect to eat with a roast and gravy!

This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people. These will not reheat well, so eat’em up fresh!

Use a good quality cheddar here to really take these puddings to the next level. I used Kerrygold Dubliner.

Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).

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Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.Course Side DishCuisine BritishKeyword cheese, quick breadServings 2Author Beth CatoEquipmentmetal muffin panblenderIngredients3/4 cup milk or half & half2 large eggs room temperature3 Tablespoons unsalted butter melted, divided3/4 cup all-purpose flour1/2 teaspoon kosher salt1/4 cup quality cheddar cheese (25 grams), freshly grated1 1/2 Tablespoons fresh chives chopped, plus more for garnishInstructionsPreheat oven at 425-degrees.In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.In a small bowl, toss together grated cheese and chives.Place a 12-cup muffin pan in oven for 5 minutes to preheat.Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.OM NOM NOM!

Welcome to the second installment of our special month of Bready or Not. My cheese-centric cozy mystery Cheddar Luck Next Time just came out yesterday (picture the Kermit-flail gif) so we’re celebrating with another cheesy recipe from the Bready or Not archives.

This week’s feature is Farmer’s Cheese Cookies.

These cookies aren’t cheesy in a gooey, cheese-pull kind of way. Instead, the cheese here adds a touch of savory flavor and a lot of light, chewy texture. Expect a dry, crumbly texture in the cheese. Mine became somewhat powdery as I broke it down, which was fine. I was able to incorporate everything with an extra touch of water.

Cookies like this are traditional in Ukraine and Russia. Look for a product like Ukrainian Tvorog Farmer’s Cheese at your local import markets.

The end result is a cookie that, quite honestly, tastes fancy–light, crisp, sugary, like something that one would find in a fine bakery. Most people wouldn’t guess there’s cheese in the dough, I bet, but they’ll know there’s something different about them. Something delicious.

Please grab a copy of Cheddar Luck Next Time, which features an autistic (like me!) lead character with a passion for cheese (like me!).

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Bready or Not: Farmer’s Cheese CookiesThese sweet, beautiful cookies originate in Ukraine and Russia. Look for farmer’s cheese in a local European import market. This recipe makes about 60 cookies.Course Dessert, SnackKeyword cheese, cookiesServings 60Author Beth CatoEquipmentgrater or food processorpastry blender3-inch round cutter or the top of a glassparchment papersaucer or bowlRolling PinIngredients1 cup unsalted butter 2 sticks, chilled8 oz farmer's cheese such as Ukrainian Tvorog cheese2 cups all-purpose flour2 egg yolks2-3 Tablespoons water1 1/2 cups white sugarInstructionsGrate the butter using a hand grater or a grater attachment on a food processor. In a large bowl, use a pastry blender to cut in the cheese, which will be crumbly. Add the flour, followed by the yolks and water. Knead the dough until it comes together in a cohesive mass.Form the dough into a disc and encase it in plastic wrap to chill for anywhere from an hour to several days.When it’s cookie time, preheat oven at 375-degrees. Line a large baking sheet with parchment paper. Place a small amount of water in a saucer or bowl. Measure the white sugar into a deep bowl.Prepare a clean work surface with a dusting of flour. Break off some of the dough and roll it into a thin layer, like for a pie crust. Use the cutter to slice out 3-inch rounds; place the leftover and unused dough to chill in the fridge while cookies are shaped.Dampen fingers in the prepared water. Brush wet fingers over one side of a dough round. Dip moist dough into the sugar to coat it. Fold in half with the sugared portion on the inside. Dampen fingers and stroke another folded side of the dough, and dip that in sugar. Fold a final time with the sugared section on the inside. Use wet fingers on outside of cookie and coat that in sugar, too. Gently press the pleats together to prevent them from unfolding during baking. Place formed cookie on sheet and repeat process with remaining rounds.Bring together dough scraps, using a little water if needed, to roll out again. Use rest of dough to form cookies.Bake in batches for 19 to 22 minutes, until puffed and set with a golden base. Store in a sealed container at room temperature.OM NOM NOM!

My first cozy mystery has oozed into the world today! Cheddar Luck Next Time features an autistic protagonist, a small town murder mystery, a screaming orange cat, and more cheese puns/jokes than you can shake a mozzarella stick at. It’s available in print, ebook, and audiobook (narrated by the wonderful Dominique Salvacion).

Happy birthday, little book!

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