Home » Recipe Type » Bread Recipes » Bread Toast Crumbs Turns 2: Sharing 15 Recipes From Around the Web
//By Alexandra Stafford onApril 5, 2019 (updated April 2, 2020)
This post may contain affiliate links. Please read my disclosure policy.
Friends, it’s hard to believe, but as of yesterday, Bread Toast Crumbs has been out in the world for two years. To celebrate, I’ve rounded up fifteen BTC recipes from around the web.
From Vanilla and Bean’s oatmeal-maple bread and Budget Bytes’ buttermilk dinner rolls to Smitten Kitchen’s focaccia sandwiches for a crowd and The Full Helping’s tasty vegan toasts to Two Red Bowls’ crispy goat cheese rounds and Half Baked Harvest’s blueberry brown betty, there’s representation from each chapter in the book.
If you are new here, you can read more (and watch videos) about Bread Toast Crumbs here. In sum, BTC is a loaf-to-crumb bread baking book. The first chapter is all about my mother’s simple, no-knead peasant bread and how this little recipe can be infinitely adapted. The second and third chapters, Toast and Crumbs respectively, are all about helping you use up the slices, cubes, and crumbs from the many loaves you bake.
In the weeks ahead, I’ll be sharing recipes for sourdough peasant bread and sandwich bread, a favorite avocado toast, and a Swiss chard stem and leaf gratin. Plus I have a fun peasant bread kit giveaway with all of my favorite baking tools … stay tuned! 
I’ve said it before and I’ll say it again, but I can’t thank all of you enough for reading, for asking smart questions, for leaving thoughtful comments, for inspiring me to try new recipes, for shedding light on new techniques, and for just being here. I’m so grateful. Thank you.
Baking & Cooking Inspiration from Bread Toast Crumbs:
- Food52: Five Variations + Cinnamon Swirl Bread
- Smitten Kitchen: Focaccia Sandwiches for a Crowd
- The Full Helping: Six Tasty Vegan Toasts
- Budget Bytes: Buttermilk Pull-Apart Rolls
- Two Red Bowls: Crispy Goat Cheese Rounds with Shallot Vinaigrette
- Husband’s That Cook: Cinnamon Sugar Monkey Bread
- Feed Me Phoebe: Gluten-Free Peasant Bread
- Domesticate Me: Master Peasant Bread Recipe
- The Clever Carrot: Master Peasant Bread Recipe
- At Dana’s Table: Multigrain Cereal and Pumpkin Harvest Breads
- Vanilla and Bean: Oatmeal Maple Peasant Bread
- Half Baked Harvest: Blueberry Brown Betty
- Eat Your Books: Mustard Crouton Frittata
- Taste: Pissaladière With Anchovies, Tomatoes, and Onions
- The Austin American Statesman: Quinoa & Flax Bread
Visual inspiration below …
Two Red Bowls: Crispy Goat Cheese Rounds with Shallot Vinaigrette
Feed Me Phoebe: Gluten-Free Peasant Bread
Budget Bytes’: Buttermilk Pull-Apart Rolls
Domesticate Me: Master Peasant Bread Recipe
Husband’s That Cook: Cinnamon Sugar Monkey Bread
Vanilla and Bean: Oatmeal Maple Peasant Bread
The Clever Carrot: Master Peasant Bread Recipe
Eat Your Books: Mustard Crouton Frittata {Photo: Eva Kolenko}
Food52: Five Variations + Cinnamon Swirl Bread {Photo: James Ransom}
The Full Helping: Six Tasty Vegan Toasts
At Dana’s Table: Multigrain Cereal and Pumpkin Harvest Breads
Half Baked Harvest: Blueberry Brown Betty
This post may contain affiliate links. Please read my disclosure policy.
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Leave a Comment & Rate this Recipe
Dana —Reply
Aliiiii!!!! <3 <3 <3 Happy Birthday to Bread Toast Crumbs. So happy for you!
alexandra —Reply
Dannnnnaaaaaa …. it has been too long. Thank you thank you 🙂 🙂 🙂 xoxo
donna c —Reply
Bread yum! Peasant bread yum-o!!! Thanks for sharing these lovelies (ok, I went with the goat cheese rounds too)!!
alexandra —Reply
🙂 🙂 🙂 You are sooooo welcome. Happy baking and cooking!
Ellen Darrah-Schenk —Reply
Love this book!
alexandra —Reply
Thank you Ellen!!
Mary Beth Hunt —Reply
I’ve had the book for almost 2 years……bread is my favorite meal ❤️🥖🍞
alexandra —Reply
Mine too! No, but truly, my happiest time of day is when I sit down for my slice of toast, spread with butter, sprinkled with sea salt. I don’t think there is anything better.
Mary —Reply
Your book resides on my kitchen counter and is used weekly! Thank you.
alexandra —Reply
So happy to hear this, Mary! Thank you 🙂 🙂 🙂
Alice —Reply
ALI: Happy BTC Anniversary! My copy of BTC travels from the kitchen to the coffee table and back regularly. Just made my favorite cinnamon swirl bread the other day…YUM! Thank you for all your wonderful recipes and VFGS dinners!
❤️🥖❤️🍞❤️alexandra —Reply
ALICE YOU ARE THE SWEETEST AND THE BEST: THANK YOU. All caps was necessary there 🙂 Thank you so much for your kind words. It has been so nice connecting with you this past year (longer?). Always love seeing you at VFGS. Sending lots of love. xo
Jeanne L —Reply
How wonderful! Congratulations! Thank you for two years of many delicious recipes 😊
alexandra —Reply
Awwww thanks so much Jeanne!
Clare —Reply
I made my first loaves of Peasant Bread on June 25, 2017 and they came out perfect! I have since made Panetonne, Buttermilk rolls, Kalamata Olive bread, pizza dough…all perfect! It’s a miracle! I use your mayonnaise recipe when I make homemade mayo. I have taken the dry ingredients to a mountain cabin (altitude) and made perfect loaves without any adjustments.
I have BTC in hardcover and on my Kindle. I have given 3 copies (so far) as gifts.
It has become almost impossible to find 1-quart round bottom pyrex bowls (today $44 on Amazon!!??) and I blame you 😉. I can still find the straight-sided Pyrex storage bowls at the market and they make a really cute loaf FYI.
Thank you for sharing your mom’s recipe.alexandra —Reply
Clare, oh my goodness, thank you for writing and sharing all of this! I love that you’ve packed the dry ingredients on the road … that’s one of my favorite things to do. So interesting that you’ve had to make zero adjustment at high altitude. Baking this bread at high altitude is one thing I have yet to try … I need to find a way to do this.
And I know re bowls: insane. What’s also insane is that the 3-piece Pyrex set, which includes a 1-qt bowl, is $12.57 (at the moment). This is the set I actually recommend people buy now because of the cost mostly but also because the bread does turn out well in a 1.5 qt bowl, too.
Great tip re straight-sided pyrex bowls, too. What’s nice is that so many various vessels will work … it’s just a matter of finding what you like at the right price.
Thanks again for writing!
Clare —Reply
Oh, I forgot to mention how great the straight sided bowls are for making panettone…they give the traditional panettone shape without the mold.
alexandra —Reply
So smart Clare! Love this idea.
trish —Reply
So happy for you, Ali! I love BTC and have given it (and the bowls) as gifts to family and friends.
alexandra —Reply
Awww, Trish, so great to hear from you. This makes me so happy. Thank you 🙂 Hope you are well! xo
Mary —Reply
I didn’t know you had a 5th child 🙂
alexandra —Reply
🙂 🙂 🙂
Rebecca —Reply
It really is a great book. I have cooked many recipes from the book and make the pizza dough and focaccia all the time. The cinnamon swirl bread is a family favorite and is my favorite bread for gift giving.
alexandra —Reply
So happy to hear this, Rebecca! You’ve noted three of my favorites as well. Thanks so much for writing 🙂
Em —Reply
I made the cinnamon swirl bread this weekend. I’m not very good at bread-making, but it turned out so delicious and tender. I’m proud of myself! I suspect my daughter will be requesting “cinnamon roll bread” for years to come. Thank you for sharing your (and your mom’s) recipe with us all.
alexandra —Reply
Yay! So happy to hear this, Em. The cinnamon swirl bread is one of my favorites. My son requests it all the time … makes me melt 🙂
Linda —Reply
I first made the Peasant Bread. Then I ordered your book on Amazon. Then I found cloth bread bags to give these beautiful little loaves of bread in. I wish that I could give you the extra pounds that I have gained while enjoying every one of your recipes. Thank you for reintroducing me to baking bread. Also I have found 1lb inexpensive Pyrex bowls at our supermarket! Thank you again for your wonderful recipes.
alexandra —Reply
Wonderful to hear all of this, Linda!! Thanks for writing 🙂 🙂 🙂 Question: can you share the source for the cloth bags? Would love to have an option like that for gifting. Thank you!!
Julie —Reply
Made the Oatmeal-Maple bread this weekend, 3rd we’ve tried so far from BTC, one a month. They’ve all been excellent, I think my fave so far is Rosemary Semolina. So nice to be baking bread again, thanks to you!
alexandra —Reply
So happy to hear this, Julie!
Lee Brice —Reply
I bought BTC three weeks ago, and cannot stop making (and eating) different bread recipes! I made the Master Peasant bread first, then began adding whole wheat, then a 7 grain flour from Honest Weight, our co-op store, and today the Kalamata Olive and rosemary bread, with 1 cup of the 7 grain flour. It is so delicious! I’m giving away a loaf each time I bake in a desperate attempt to keep off too many pounds. I love seeing the dough come together and rise, trying different ingredients and recipes, and eating the heel 15 minutes after the bread is done. I’m recommending the book to everyone I know!
alexandra —Reply
Lee, this is amazing! Thanks so much for writing. I LOVE Honest Weight and will definitely look for their 7-grain flour the next time I am there. Love that you are giving away a loaf each time … I feel people are never so grateful than when receiving homemade bread.
Manju Thomas —Reply
I got BTC a week back and it seriously changed our life’s for the better. We used to be a regular takeout food family. Now we made it a family thing to try the different items from this book. Peasant bread and variations and pizza have become our staples at home! Thank you for making a difference
alexandra —Reply
Manju! It’s so nice to hear all of this. Thank you for ALL of your kind words, emails, comments. It truly means the world!
Annie —Reply
Hi there! I took a bread baking class with you some time ago and had a question – I make your master bread recipe weekly and a friend just asked if she could sub gluten free flour and if so, what would be the proper quantity? Thanks!
alexandra —Reply
Hi Annie! How fun … which class? Can you send your friend to this recipe: Gluten-Free Peasant Bread ? There are a few more changes to the master recipe.
Peggy Hambleton —Reply
Hello! I received your book BTC for Christmas. I’ve always loved making your Mother’s peasant bread. Now I am trying the cinnamon swirl bread. In the directions it says:
“In a medium bowl, combine the buttermilk, the boiling water, and ½ cup water.” But nowhere in your list of ingredients does it mention the ½ cup water? The *dough* is very soupy with the added ½ cup of water.- well, it should have been ¼ cup because I am halving the recipe. I guess I could add more flour but I think I’m just going to start all over and leave out that extra water and see if the dough is too dry before adding that other water.
Just in case that doesn’t work, ha ha, I would like to hear from you about what I actually should be doing? Was it supposed to have another ½ cup water listed in the ingredients or not? I’m just confused. Thank you for any help! 🙂 Peggy
Alexandra Stafford —Reply
Hi Peggy! The dough indeed is very wet, and the additional 1/2 cup (or 1/4 cup in your case) of water is intended to be there. There are a few recipes in the book that do not list all of the water in the ingredient list, so do always read the recipe — oatmeal maple and maybe the bulgur bread … I forget. The reason is because my publisher doesn’t list water in the ingredient list unless it is boiling or ice cold or lukewarm, etc. Very confusing, I know. I don’t like this standard. It would have been much simpler to include ALL the water in the ingredient list.
I hope the bread turned out well for you! And for future reference, you can definitely omit that 1/4 cup water… bread baking is all about finding the right a amount of water given the flour you are using. Let me know if you have any other questions!
Peggy H —Reply
Thank you! I tried it without the ½ (¼ in my case) and it came out wonderful, had it for breakfast this morning, we had to stop ourselves from eating the whole loaf. Also tried the rye bread – came out perfect. So glad you let me know about the water thing because I’m thinking of trying the Oatmeal maple next! Love your book and all of the recipes. Bread is Life!!! Yay!
Alexandra Stafford —Reply
Oh yay! So great to hear this, Peggy! Thanks so much for reporting back. And yes, in that oatmeal-maple recipe, which I love, there is a cup of water added at the end of step 1 in the instructions. Hope you love it. Thank you for your kind words 🙂 🙂 🙂
