From Vegetarian Times, biscuits made with yeast so that they're light and flavourful. I've edited this recipe a bit to include RecipeBaroness' suggestions. The buttermilk should be warm rather than room...
Author: Dreamer in Ontario
Make and share this Breadman Talking Artisan Whole Wheat Boule recipe from Food.com.
Author: petlover
This recipe is based on a technique related to sourdough breadmaking, but is not really sourdough. It makes two large pizzas (enough for three teenagers and two parents).
Author: Fiddlinshim
This egg rich bread is traditionally served in Jewish households to begin the Sabbath, Try serving for breakfast with fruit preserves or slice thick and use to make superb French toast. The recipe comes...
Author: Barb G.
Make and share this Buttermilk Honey Bread recipe from Food.com.
Author: annh53182
This is my basic pizza dough recipe. It is good for stromboli also. It takes a bit of time but it is more economical than store bought crusts...and it tastes better too!
Author: Karen..
Make and share this Crusty Cuban Bread Abm recipe from Food.com.
Author: pansregnig
Unlike the typical olive bread with rosemary, this Cypriot version uses cilantro, mint and chives. Adapted from _Kneadlessly Simple_ by Nancy Baggett.
Author: DrGaellon
I recently made this for the first time in my new bread machine. I found the recipe in a bread machine cookbook I bought at the goodwill. The author said that she liked it cold but I prefer it hot from...
Author: Old widow
This is my Nanny's sisters recipe. These are the best kolaches I have ever eaten. I finally asked for the recipe a few months back. I have not made them yet- I know I will want to eat the whole pan- they...
Author: staceyelee
This recipe is based on one from Cooking Light. The original recipe is a sourdough Mennonite recipe, apparently from the Volga German community. Cooking Light simplified it by using yogurt instead of sourdough...
Author: duonyte
Make and share this French Bread Rolls to Die For recipe from Food.com.
Author: Marie
From the Food and Cooking of Spain, Africa and the Middle East, posted for ZWT3. Especially good for serving with tagines or stews with lots of liquid that needs sopping up. I'm sure it would work well...
Author: pattikay in L.A.
This has been in my family for over 40 years. It is absolutely the best potato doughnut recipe I've ever tasted. I hope you enjoy these as much as we have.
Author: CJAY8248
From a Better Homes & Gardens publication "Holiday Cooking 1988". This dough has three things going for it: 1. It tastes good. 2. You can freeze it for up to three months. 3. NO KNEADING! I have made dinner...
Author: ClareVH
I first made Swedish Limpa for a co-worker in 1992. He had told me when his relatives came to visit they always brought loaves of this with them, and he could remember his grandmother making this and the...
Author: andypandy
MOIST Panettone dotted with raisins and marzipan. The long rise creates a fermentation giving this bread flavor. This Moist sweet dough stays fresh a long time. Just wrap it snuggled in foil and then plastic...
Author: Rita1652
I developed this in a "Black&Decker All-in-one horizontal" model. The key to baking a successful 100% whole wheat loaf, I have found (at least in a machine!!) is to have the ingredients at ROOM TEMPERATURE....
Author: White Rose Child
I got this recipe from a Epicurean Cooking School when my DD had a birthday party there. This recipe is not fast, but it is easy. It makes a very thick and chewy flatbread (it makes a great pizza crust,...
Author: CraftScout
These are wonderful to take for an early morning treat. The topping can be doubled for those who REALLY love the caramel pecan mixture.
Author: CCLady
I received this recipe from a German baker who owns his own bakery and cafe. This is a delicious recipe, although according to my German husband, it doesn't even touch the Hefezopf that his 90 year-old...
Author: Love2bake2
A "partial" bread-machine recipe. Start in your machine, and finish in the oven, or use a mixer fitted with a dough hook, if you prefer.
Author: PalatablePastime
I got into hemp products a couple of years ago when I was traveling in British Columbia and tasted a sample of shelled hemp seed. Recently, I bought some hemp flour with some hemp seed and decided to experiment...
Author: Oparu
I got this recipe in a newsletter from Fleischmann's. Homemade burger buns are so much better than the mass-produced store-bought kind!
Author: Pinay0618
The method used in this recipe produces the most consistently fluffy loaves of whole wheat bread compared with any other method I've used. Modelled after Peter Reinhart's preferment and soaker method for...
Author: Red_Apple_Guy
Friends that were recently in New Orleans gave me this recipe credited to "Cajun Tours". They said these beignets were delicious. I have not made them but if my friends said they are good then they are!I...
Author: Bergy
This is a family favorite, it has been a tradition for the holidays and I have to make it every year, everyone loves it. (Even if I am not going to be there, I still have to make it and send it with someone)...
Author: Chipfo
"A food processor and quick-rise yeast make these elegant French confections almost effortless- but sure to provoke oohs and aahs." Recipe from Working Mother magazine. Prep time includes rising time.
Author: skat5762
A delicious and crusty bread that has the added convenience of using the dough cycle of a bread machine. Can easily be made by hand- you just need to let the dough rise until doubled before punching it...
Author: cbgreek
This is my own variation of the no-knead breads found in any google search, with the directions I have developed over several months of making the bread. I have varied flours and additions, but the basic...
Author: Karyl Lee
I found this recipe on Taste of Home -- I was looking for something special for a potluck. The addition of lemon-lime soda caught my eye. These soft, slightly sweet dinner rolls turned out absolutely delicious...
Author: Soeur Souris
This is a slight adaption of a recipe from Amy Dacyczyn's "The Complete Tightwad Gazette." We lived on this bread when my son was little as we could not afford to buy regular sliced bread. We often make...
Author: ladypit
There are two very important things I've learned from making French bread. You don't need a special pan (though I use one now) to have it rise and hold its shape. The trick is you don't let it double in...
Author: Saudie
I spent months developing a tasty (and easy) wheat-free bread recipe, and this is my final product. This recipe also works really nicely with spelt flour, but I'm almost as allergic to spelt as I am to...
Author: AngiC
Make and share this Gluten-Free Pizza Crust recipe from Food.com.
Author: GinnyP
I am the official breadmaker in our household. I developed this recipe to meet Jenny's longing for 100% whole wheat bread that was not too brick-like. Gluten flour, Vitamin C powder (ascorbic acid) and...
Author: karlsanders
Make and share this Cranberry Orange Bagels recipe from Food.com.
Author: Sherri L.
This is my Vienna bread recipe that is the standard request at potlucks, dinners and my kids favorite (they'd eat this over store bought any day). I do use my bread machine to do the dirty work--but I...
Author: LiisaN
Red teff is a cereal grain and is one of the best plant sources of iron. I wanted to add it to our diet, but didn't particularly like it cooked as a hot cereal. So I came up with this bread! My family...
Author: Goji Girl
I found this recipe and have put it here for safekeeping. I love candied ginger and can hardly wait to use it making this bread! Adapted from Bread World. They say the taste of the bread resembles marmalade...
Author: Sharon123
Panettone is a deliciuos Italian Holiday Bread.It looks as delectable as it tastes. Great for a party ,or for a lovely hostess gift for any holiday get-together. Wrap in coloured cellepane & tie with ribbon....
Author: Barb G.
Love the idea of no-knead bread and want to try this. Cook in a dutch oven and top with King Arthur Everything bread Topping or your favorite seeds.
Author: Bonnie G 2
A recipe I have made since I was three with my mom and brother. Great for kids, because they will like to punch down the dough and can even shape it into teddy bears, like we did!
Author: angelmeg1080