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Tips & Talk: Recipe Archives

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category: breads

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Here are three wonderful bread recipes that I made using Lekué products.
A note about all the recipes: I find that proofing the yeast yields much better results, than just mixing it in with the dry ingredients. To proof your yeast: In a small bowl, or in your measuring cup, mix warm water with the sugar, sprinkle the yeast on top, cover, and let stand for 5 minutes. Then mix, and let stand for another 5 minutes.


Spelt Bread

I eat this bread for breakfast almost every day. It is very satisfying, and even this small loaf lasts me a few days and it freezes very well.

Ingredients

Directions

  1. Proof the yeast as per instructions above.
  2. Place the flour in the small Lekue bread maker. Add the salt and dough enhancer/gluten. Mix together.
  3. Put the oil into the yeast water mixture, and then pour into the dry ingredients.
  4. Mix together, and then knead by hand in the breadmaker, just until dough feels combined and soft.
  5. Shape into log and sprinkle with challah topping.
  6. Close bread maker, and place in a warm place to rise for an hour.
  7. Dip into water, and then sesame seeds.
  8. Place into baguette pans, and let rise again until doubled.
  9. Make two diagonal cuts along top of each roll.
  10. Bake at 375° for about 35 minutes.

Note: Spelt dough is sensitive, and doesn’t like to be handled too much! Do not try to punch down the dough, or egg it when risen – it just won’t go back up again! Don’t open the bread maker either – just put gently into the oven!

Caraway Rye Bread

This bread was served as rolls at a school dinner many years ago that was catered by the home economics class. I wish I knew who the teacher was, so that I could thank her for this recipe!

Ingredients

Directions

  1. Proof the yeast as per instructions above, using the water and pinch of sugar and yeast.
  2. Place all the dry ingredients in the large Lekue Bread Maker and mix well.
  3. Pour the yeast mixture, oil and honey and egg into the flour mixture. (You can leave over a bit of the egg for the top of the bread.)
  4. Mix by hand, and knead well.
  5. Form log, and then close bread maker.
  6. Let rise in warm place until double – about 60 to 90 minutes.
  7. Open the bread maker and egg the top with the left over egg mixed with water. Sprinkle with caraway seeds.
  8. Place into baguette pans, and let rise again until doubled.
  9. Make two diagonal cuts along top of each roll.
  10. Bake at 375° for about 40 minutes, until very brown.

Note: I bake this open, because this dough just needs a little more ‘elbow room.’ The round shape looks good for this kind of bread!

Mini Sesame Baguettes

These easy-to-make, airy, sesame baguettes originated as a family favourite sesame roll. I used ¼ of this recipe for one of the Lekué baguette makers. You may need a mixer if you do the full recipe, but not for the smaller amount. If you are doing the smaller amount, just leave out the egg, and put a bit more oil.

Ingredients

Directions

  1. Proof the yeast as per instructions above.
  2. Mix dry ingredients.
  3. Add the water/yeast mixture, oil and egg.
  4. Knead until you have a soft, smooth dough.
  5. Place in a warm place, and let rise until double.
  6. Divide the dough into 4 parts. Roll out each part into a rectangle, a little smaller than the length of the baguette pan, and roll up lengthwise.
  7. Dip into water, and then sesame seeds.
  8. Place into baguette pans, and let rise again until doubled.
  9. Make two diagonal cuts along top of each roll.
  10. Bake at 350° for 20-30 minutes.

Note: The baguette pan can be put straight on the oven rack, but you may want to put something under it, so you don’t have sesame seeds all over the bottom of the oven. I know that from experience!

category: dairy desserts

Best Brownie Cheesecake

Ingredients

Bottom

Top

Directions

  1. Preheat oven to 350°. Grease or line a 9x13 pan.
  2. For bottom: Mix all ingredients except pecans. Set aside 1/2 cup batter. Add pecans to main batter. Bake for 10 minutes.
  3. For top: Cream cream cheese; add ingredients one at a time. Pour over brownie. Marbelize with reserved batter.
  4. Bake for 45-60 minutes. Cool and cut into squares or rectangles.
  5. Serve frosty.