yeast breads and brunch

517

Recipes

Oatmeal Bread

Posted by grannygina  

This recipe comes from an old newspaper clipping I found while cleaning in my kitchen. I haven't made this yet, but am planning on doing so soon. Granny Gina MORE»

Recipe #375635

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Corsican Beignets With Cheese and Mint

Posted by KateL  

Entered for safe-keeping. Translated (by me) from caldanu.free.fr/cuisine/beignet.htm. Suggested wine accompaniment: Antoine Arena's Patrimonio rouge (Corsica's best wine, a red wine). MORE»

Recipe #375294

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Lemon Glazed Lemon Brioche

Posted by swissms  

Bon Appetit, April 2005. This yeast bread has a subtle lemon flavor. Serve with jam and a cup of hot tea. You could substitute lemon marmalade for the apricot preserves for a stronger lemon flavor. MORE»

Recipe #375233

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Country Biscuits

Posted by Molly53  

The next time you bake biscuits, make them country-style and get a little rise from the yeast as well as the baking powder and baking soda. Serve Southern-style with cream gravy or with creamy butter and honey or jelly. From an old newspaper... MORE»

Recipe #373177

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State Fair Winner Caramel Pecan Rolls !

Posted by Sharon123  

The 2003 Iowa State Fair Winner! These are made the old fashioned way with yeast, and are so worth the time it takes! What a way to impress company or for a holiday breakfast. MORE»

Recipe #370340

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Panettone

Posted by ~Rita~  

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 wrap. Up to 1 week. Make great french... MORE»

Recipe #369034

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Sourdough Apple Oatmeal Spice Bread

(1 reviews) Posted by Donna M.  

I love eating this bread for breakfast. It is actually pretty healthy, too. Chopped walnuts or pecans can be added, if you wish. This recipe is one of my original creations. MORE»

Recipe #366251

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Fagoza

Posted by Wolf It Down  

This is a compound bread using a simple soft white roll dough with cheese and herbs developed into the dough. A tasty bread that you can be creative with by changing the types of cheese and herbs used. Baked in round aluminum tins, they make... MORE»

Recipe #366064

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Awesome Bread Machine Cinnamon Buns

Posted by YungB  

These are light, soft, buttery and delicious. When I make these, my family and friends would steal them before I can frost them. Even though the recipe is for a bread machine, I have made it by hand and they came out fantastic as well. Please... MORE»

Recipe #365846

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Cinnamon Nut Bread

Posted by KATHLEEN SCHNEIDER  

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 MORE»

Recipe #357196

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Bread Maker English Muffins

Posted by DotM  

This is a recipe that I combined two recipes, ingredients to make a English Muffin I liked and then tried it in the bread maker and thought it turned out pretty good. MORE»

Recipe #356196

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Filled Focaccia With Ham and Melted Fontina

(3 reviews) Posted by Noo  

A Delia Smith creation that she describes as a 'hot, home-made sandwich'. I love everything to do with hot cheese and this is no exception. The focaccia dough is made in a bread machine, stuffed and then baked. Any number of fillings would be... MORE»

Recipe #356184

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Orange Rolls

Posted by Molly53  

If you prefer, these lovely rolls may be shaped like Parker House rolls,placing a piece of orange with the membrane removed between the folds. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 MORE»

Recipe #355445

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Kimmelweck Rolls

Posted by Molly53  

A New York State favorite, a kimmelweck roll is a hard roll similar to a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. The salt and pepper sticks make a great snack something like pretzels.... MORE»

Recipe #354829

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Orange Marmalade Rolls

Posted by Molly53  

There's a little bit of sunshine-y treasure in these delicious rolls. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. MORE»

Recipe #354451

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Candied Ginger and Lemon Zest Bread

(1 reviews) Posted by Sharon123  

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 and all you need is a little butter to... MORE»

Recipe #352570

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' Utah ' Scones (Deep-Fried)

Posted by Chef #208660  

These are not scones as the rest of the world knows them...I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears... Delicious and completely unhealthy. This recipe includes my slightly 'healthy'... MORE»

Recipe #350400

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Wickelkuchen

Posted by Chef Mdchucker  

This is a rolled coffee cake that comes from Germany. I found the recipe on another website, and adapted a couple things. I made it the other day with a poppyseed filling and it turned out fantastic! The ingredients are for the basic dough, I... MORE»

Recipe #350212

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Bagels

(2 reviews) Posted by Iceland  

These are made from scratch and taste much better than the ones you buy halfready or from the store. You can decorate them with your favorite seeds. I like my bagels with cream cheese, or fresh salad and salmon. Please tell me your toppings if... MORE»

Recipe #349720

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Walnut Rye Bread

(1 reviews) Posted by chia  

i was looking through my bread cookbook and found this one that i had never tried. this is a dense hearty bread that went very well dipped in a fruity extra virgin olive oil. MORE»

Recipe #348845

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