yeast breads and appetizers
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Monti's Roman Bread

(1 reviews) Posted by Sir Chef Cory

From Monti's Restaurant in Tempe, Arizona. Here is the recipe you requested. This recipe has been in the Monti family for many years. In fact, Mr. Monti's parents brought it over from Italy with them, some eighty years ago. The Bread was... MORE»

Recipe #262613

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Asiago Cheese Bread, Excellent

(1 reviews) Posted by Jezski

No fear...it's not as much work as it may seem. Lots of passive cooking time here. Great for hors-d'oeuvres with a little cheese spread, pate' or what-have-you! Terrific as bruschetta. This just may be the most-liked bread I make. A... MORE»

Recipe #261935

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Killer Bread

Posted by bayousong

This is not for calorie counters, but is oh so good. Use a round loaf of bread for this. This is another recipe from Carole Rock on Prodigy. MORE»

Recipe #243666

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Argentine Black Bean Flatbread With Chimichurri Drizzle

(1 reviews) Posted by WI Cheesehead

I got this via a chef who linked Cooking Light. I'm using her Chimchurri for teh Chimichurri instead of this one. I usu. knead my dough in my Bosch mixer, but it didn't work this time. So I did it by hand. I found a trick: Kneaded it in my... MORE»

Recipe #219054

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Malted Brown Bread

Posted by David GM

The smell of bread baking in the oven can transform a dull winter afternoon into one of homely comfort and delight. MORE»

Recipe #215033

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Olive Oil Bread

(1 reviews) Posted by Luschka

Again, I don't know where I found this, it's been saved on my laptop for years. It's another great recipe, and goes really well as a starter served along with a platter of fresh basil leaves, sliced tomato and mozzarella. MORE»

Recipe #201609

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Soft Puffy Pretzel Sticks

(1 reviews) Posted by JamesDean'sGirl

Slightly sweet and chewy. These are fun to make your kids or as family project on the weekend. Suggested dips: mustard, ranch dressing, peanut butter, Nutella, maple syrup...whatever you like! MORE»

Recipe #197884

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Garlic, Seasoned Salt, Sesame. Poppy, or Cheese Breadsticks

(1 reviews) Posted by ~Rita~

Garlic, seasoned salt, sesame, poppy, cheese, or top with anything you want. (bread machine dough cycle) MORE»

Recipe #195221

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Soft Pretzels

Posted by MacChef

If your current pretzel recipe lacks that true pretzel taste, try this one. I searched for a recipe that really tasted like pretzels, not bread. This is the ticket! The directions look daunting, but they are not. I can get a batch from... MORE»

Recipe #191322

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Pizza Poppers

Posted by carolinafan

Great appetizer. From Taste of Home. MORE»

Recipe #185717

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Green Chile & Cheddar Stuffed French Bread

(2 reviews) Posted by pines506

From Fleishmann's yeast. Make sure to use the RapidRise yeast. This was so easy to put together and because of the rapid rise yeast, the rising time is relatively short. This may seem like a lot of steps, but it really does go together quickly.... MORE»

Recipe #185434

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Spinach, Pine Nut and Feta Stuffed Focaccia With Basil-Arugula P

Posted by SkinnyMinnie

This was the BEST recipe of the class. I could not stop myself from eating it!! If you love pesto this is a stuffed bread for you. We did make this on the grill, but it can be made in the oven.I have posted the recipe for the Basil-Arugula Pesto... MORE»

Recipe #183059

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Ukrainian Garlic Bread Puffs: (Pampushky Z Chansykom)

(1 reviews) Posted by Olga Drozd

Fried dough has an established place in many cuisines. Ukrainians like all types of dough in many forms: boiled, baked, fried. This is simply a yeast-raised bread dough fried in oil and flavored with garlic salt or oil. These little puffs are... MORE»

Recipe #182659

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Herbed Flat Bread

Posted by Chef #326382

This is a rich, flat bread that you break apart with your hands when the dish is passed to you, buttery with garlic and herbs and kinda sweet. IT GOES FAST! MORE»

Recipe #180749

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Rosemary Fruit Bread

Posted by Annisette

This recipe came from Wilton for use in their 2-piece lamb shaped pan. Cooking time includes a 30 minute rise. If you like, you can garnish the lamb-shaped bread with a stem of fresh rosemary around its neck and some fresh edible flowers around... MORE»

Recipe #164860

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Macedonian-Bulgarian Banitsa With Variations on Savory Fillings

Posted by Olga Drozd

For those of Macedonian-Bulgarian extraction, the making of Banitsa (similar to strudel) is considered the epitome of success in culinary art. This Banitsa is made with yeast. Not as difficult as it sounds. Very delicious. MORE»

Recipe #153964

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Spicy Peppercorn and Pecorino Breadsticks

(1 reviews) Posted by GaylaJ

A breadstick with a bit of personality. I used Pecorino Pepato (studded with peppercorns), rather than Pecorino Romano, so mine had that extra peppery kick that I love. I happened to discover they are fantastic with a cold beer. As with any... MORE»

Recipe #142660

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Rosemary, Lemon, and Pepper Focaccia

(1 reviews) Posted by GaylaJ

An incredible bread! Using lemons on a focaccia seemed so unusual to me, I just had to try it--absolutely loved it! All these flavors play together so nicely. Recipe adapted from "A New Way to Cook", by Sally Schneider. I use Peter... MORE»

Recipe #140127

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Black Pepper Sticks

(1 reviews) Posted by ellie_

I came across these and thought these would be a great appetizer dipped in olive oil or served with dinner. Recipe source: Bon Appetit (June 1985) MORE»

Recipe #128486

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