Original recipe. This recipe uses spelt flour instead of wheat flour. For best results, obtain white spelt flour from a natural food market or from http://shop.bakerscatalogue.com/items/.
Author: theshewolf
These are really good tasting cinnamon rolls. I added some currents and roasted pecans to the filling, along with the brown sugar for added flavour and crunch. These would be delicious with a cold glass...
Author: Chef Joey Z.
I've been playing around with Focaccia recipes all year and I finally have got it down! This recipe calls for dry herbs in the dough and is topped with fresh rosemary, sea salt and olive oil. Sometimes...
Author: camillejanvaldez
Inspired by both the fall and my favorite Quest for Glory game that had garlic and avocado sandwiches made on pumpkin wheat bread, I wanted to make my own pumpkin wheat bread in my bread machine...that's...
Author: the80srule
Nice loaf. I got the recipe years ago off a tv show. The apple juice is a nice addition. I'm sure any juice would work. I also make a mixture of oatmeal and red river cereal to make 3/4 cup
Author: cookalot 2
This recipe is from the series "My Great Recipes". I have not yet made it, but it looks great!
Author: justmeterri
Make and share this Pumpkin Raisin Yeast Bread recipe from Food.com.
Author: ellie3763
This is a sweet yeast bread my mother makes and I love. I double the filling mixture and that is my only change...thanks mom
Author: KATHLEEN Woller
Make and share this Light Wheat Bread (Bread Machine) recipe from Food.com.
Author: papergoddess
This loaf is soft and fluffy - delicious and super easy to make. Leave out the olives and this recipe makes perfect hamburger buns!
Author: Ex-Pat Mama
These chewy, dense, fruit-and-nut filled sticks are a specialty of Le Pain Quotidien, a bakery chain with American outposts in New York, Los Angeles, and Washington, D.C. We've tweaked their recipe to...
Author: Ambervim
This wonderfuly satisfying bread recipe was in the monthly magazine that Raley's sends out. I wanted to get it into the cookbook before I lost it. I made mine into 2 small loaf shapes and baked in my pre-heated...
Author: That Napa Chicken R
Super duper delicious and oh so easy. This recipe came from the Bread Machine Collection. I made these for a family dinner dessert and a 2nd batch for a savory roll for dinner. Very versatile and so light,...
Author: Chef1MOM-Connie
This uses a "sponge-method" sweet yeast dough and it rises three times: once in a near-liquid batter with about half the flour, once in a ball after kneading, and once in the final pan. A warm room will...
Author: Lavender Lynn
Yummy yeast bread that can be made with or without a bread machine.....great for morning breakfasts!
Author: Katrina
I changed the recipe from a bread machine recipe book I have to make it a little healthier and taste a little better for the kids. This makes one EXTRA LARGE loaf. This bread is GREAT with honey, or toasted...
Author: Some1sGrandma
These rolls are great with the potato soup. I got the recipe from my daughter's high school in Oregon,Its very good.
Author: Sweet Southern Bell
I used to make this bread all the time. It's very time consuming though. Another recipe from "Country Fair Cookbook"
Author: YnkyGrlDwndr
This yummy bread can be made in advance, cut into pieces and frozen. It is the perfect bread to serve with pasta or hearty soups. Makes one 12 X 17 inch Focaccia
Author: That Napa Chicken R
These puffy rolls are spectacular! Yeast thrives on potato starch and produces a fluffy texture that is characteristic of potato bread. Serve them with an herb butter.
Author: Chef Glaucia
I LOVE KA's pompanoosuc porridge and always make sure I've have it on hand. It's similar to steel or Irish Oats so think either one woul work in this recipe, though I love the pompanoosuc. It's a heavy...
Author: Bonnie G 2
This recipe was found on the internet at easteuropeanfood.about.com. Preparation time does not include the times needed for the dough to rise several times.
Author: Sydney Mike
This is yeast bread that has a prune filling. I am not sure of the name in Czech. It rises overnight in refrigerator. It is a very old recipe that uses lard or butter but I listed butter. Libbie put lard...
Author: Dienia B.
From Frank Morales, executive chef at Rustico in Alexandria, VA. via the Washington Post. Note: If you'd rather use a stand mixer, fit it with a dough hook and knead at medium speed for 6 to 8 minutes....
Author: gailanng
I found this in one of my grandmother's recipe books for breads. Its good if you are throwing a brunch/get-together
Author: chef sassypants
Make and share this Herb Bread (Bread Machine) recipe from Food.com.
Author: ratherbeswimmin
This is the first bread recipe I ever made. It's also my favorite. Prep time includes time for dough to rise.
Author: Shelby Jo
This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls.
Author: CHEF GRPA
This recipe goes back years and I still make it today, the dough is a pleasure to work with and always produces a soft high delicious loaf of bread --- sometimes it's not the ingredients but the method...
Author: Kittencalrecipezazz
Outstanding hearty black bread with fabulous crust. This recipe is on the back of Fleischmann's RapidRise Yeast. After living in Germany for almost a year I developed a real appreciation for their hearty...
Author: Linda Joyce
Grandma Betty uses this recipe to make her dinner rolls or cinnamon rolls. No kneading is necessary and dough will keep in refrigerator for a week
Author: Kristenblakley
Found this on King Arthur Flour where it is said the head baker Martin Phillip created this. It's mild, sweet honey flavor and soft and tender crumb yield slices ideally suited for any sandwich, specially...
Author: Bonnie G 2
Boston cakes are essentially various versions of cinnamon rolls baked in a round cake pan into a cake form and served in slices, like a cake - I have no idea how Boston became associated with them! This...
Author: stormylee
Posted by request. This recipe was copied exactly as printed in my "Netherlands Cookbook" (edited by Mary Norwak). Prep time includes rising times.
Author: Dee514
Make and share this Angie's Power Loaf recipe from Food.com.
Author: Ciocia Laura
This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes...
Author: andypandy
My husband loves these rolls. It's so easy to make the dough in the bread machine and bake them in the oven. I read many different recipes and came up with this one.
Author: TICKLE FAIRY
Make and share this Ricotta and Fresh Chive Bread (Bread Machine) recipe from Food.com.
Author: ratherbeswimmin
Make and share this Bailey's Irish Cream Bread (Bread Machine) recipe from Food.com.
Author: Cookin In Texas
My first really good loaf of bread was from a BakinBaby roll recipe that used beer. This recipe has several differences in ingredient ratios and a pre-ferment or sponge (non-sourdough) is used to mellow...
Author: Red_Apple_Guy
I first saw this recipe posted years ago on a homeschooling chat site. We have made this bread for years and love it. I usually use my bread machine to make it but sometimes I use the dough cycle and bake...
Author: Cooking Mom of 7
Taken from Wholefoodsmarket .com and posted for ZWT. "This Honduran staple, known as "pan de coco," is like a plump dinner roll. It's delicious served alongside a meal of rice, beans and fried plantains....
Author: alligirl
Make and share this Thermomix Plain Bagels recipe from Food.com.
Author: Ex-Pat Mama
This recipe is tailored for the Oster Expressbake bread machine. The water and beer liquid base produces a nice French-style loaf with a characteristic crispy crust and a more open crumb than other bread...
Author: Woody77
This is a recipe which I created using both White Bread Flour and 100% Whole Spelt Flour. I am posting it here so that I will not lose the recipe and so that others can try it as well. My DH likes whole...
Author: CarrolJ
Make and share this Italian Sausage Bread recipe from Food.com.
Author: Timothy H.