Recipezaar: Yeast Breads,Finger Food recipes

Sesame English Bread - Bread Machine

Sun, 29 Feb 2004 19:59:36 -0500

Just like English muffins, this bread is best when sliced and toasted. The baking soda contributes to the traditional coarse texture. Enjoy. -- posted by Barb Gertz

Beer Bread - Bread Machine

Sun, 29 Feb 2004 19:59:37 -0500

This is a bread with a nice bold-flavor. Yeast starter has to stand 12 to 24 hours in a nice warm place.Time does not include time for starter. -- posted by Barb Gertz

Herb and Onion Bread

Sat, 06 Mar 2004 19:59:44 -0500

This bread is very good you can add other herbs and seeds to it such as poppy seeds. This makes a 1 1/2 pound loaf in the bread machine. -- posted by Barb Gertz

Honey Banana Whole Wheat Bread-Bread Machine

Thu, 18 Mar 2004 19:59:53 -0500

This is a healthy loaf of sweet banana bread. Makes a great peanut butter sandwich. This recipe makes a 1 1/2 pound loaf. The recipe comes from Breadman. -- posted by Barb Gertz

Whole Wheat Zucchini Herb Bread-Bread Machine

Sun, 21 Mar 2004 19:59:50 -0500

This is a very good whole wheat zucchini yeast bread. The zucchini blends right into the dough, providing half of the moisture and subtle flavor. The bread is so light that a 1 1/2 pound loaf recipe will be the same size as a 2 pound loaf. We love this bread. Enjoy. -- posted by Barb Gertz

Irish Freckle Bread

Sun, 18 Apr 2004 20:00:11 -0400

This is an authentic recipe traced back to County Cork on the Emerald Isle. I got it from Taste of Home magazine. This freezes well. Prep time includes rising and kneading time. Both prep and cook times are approximate. -- posted by keen5

British Cream Buns

Fri, 14 May 2004 20:00:15 -0400

This is a nice easy baked doughnut type bun.. would buy these in the school cafe... on the way home from school many many times..we would gobble them up... -- posted by andypandy

Cinnamon Rolls

Wed, 07 Jul 2004 20:00:08 -0400

Comfort food at its finest! Sweet, fluffy, and light!Preparation time includes 3 hours rising time. -- posted by MaeEast

Coffee Can Bread

Mon, 04 Oct 2004 19:59:54 -0400

Any chopped, dried fruit can substitute for the raisins. Great just sliced and spread with butter. -- posted by littleturtle

Tarragon & Chive Potato Bread

Tue, 05 Oct 2004 19:59:39 -0400

This soft, delicious bread stays moist for days. It's easy to make because it uses cream of potato soup instead of mashed potatoes. -- posted by littleturtle

Earl Grey Lime Rolls

Wed, 06 Oct 2004 19:59:20 -0400

The aroma of these rolls will have guest crowding into your kitchen. -- posted by littleturtle

Pomander Bread (Citrus Spice Bread)

Thu, 07 Oct 2004 19:59:05 -0400

Fragrant citrus & spices. This bread smells so good when it's cooking. I gave a loaf of this bread to my MIL; she said she made french toast out of it, then sprinkled it with a little Mexican chocolate and it was absolutely divine. -- posted by littleturtle

Classic White Bread (abm)

Fri, 29 Oct 2004 20:00:13 -0400

Based on a recipe from "Electric Bread". Very reliable! Makes a small (one-pound) loaf. Enjoy! -- posted by Sue L

Cranberry-Pecan Bread ( Bread Machine)

Wed, 12 Jan 2005 20:00:05 -0500

Your Family and friends will think that you spent all day baking this Cranberry-Pecan bread, when they taste it they will insist that you did. -- posted by Barb Gertz

Mardi Gras King Cake

Thu, 13 Jan 2005 19:59:54 -0500

The person who gets the bean in their portion of this wonderful sweet bread becomes ruler of the day (or week) at Mardi Gras time in New Orleans. Even though this is a traditional holiday bread, it's wonderful ANY time of year. The mixing and heavy kneading may be done in the bread machine, if desired. From an old Family Circle cookbook. -- posted by Molly53

Hearty Apple-Rye Bread (Bread Machine)

Tue, 18 Jan 2005 20:00:06 -0500

The sweetness of dried apples adds delightful flavor to this rye bread. It makes fabulous toast! -- posted by Barb Gertz

Ham and Swiss Dijon Braid

Tue, 22 Feb 2005 20:00:25 -0500

This is incredibly yummy!!! It's a dijon flavored bread braided over layers of ham, swiss and dill pickle. It's a great party bread-beautiful and different. -- posted by Kaarin

Oatmeal Walnut Bread

Fri, 25 Feb 2005 15:02:00 -0500

A healthy loaf of bread. The original recipe for this whole grain bread dates back to the early immigrants from Scotland. This makes a 2 pound loaf. The recipe comes from redstaryeast.com. -- posted by Barb Gertz

Beehive Honey Cake

Sat, 26 Feb 2005 20:00:23 -0500

Recipe courtesy of Basque Boulangerie Cafe posted in response to a request. This cake is wonderful to serve for breakfast, brunch or tea. Freezing time not included in the preparation time. -- posted by Molly53

Black Forest Pumpernickel (Abm)

Fri, 11 Mar 2005 19:59:49 -0500

We love this bread,Great with soup and for sandwiches. This recipe makes a 1 1/2 pound loaf. The recipe comes from cooksrecipes.com. -- posted by Barb Gertz

Cornmeal Yeast Muffins

Sat, 09 Apr 2005 10:53:30 -0400

From Southern Living. -- posted by Vino Girl

Apricot Raisin Coffee Cake

Tue, 12 Apr 2005 09:54:19 -0400

Developed for RSC #6, Winter 2005. Cooking time includes dough cycle time and second rising time. -- posted by GrandmaIsCooking

Hawaiian Bread

Sun, 24 Apr 2005 21:00:12 -0400

From Cooking Light (March 2005) -- posted by Vino Girl

Simple White Bread

Fri, 29 Apr 2005 12:06:31 -0400

This recipe is from Chuck Williams, who is the founder of Williams-Sonoma. It was published in Cooking Light (May 2005) -- posted by Vino Girl

Sauerkraut Rye Bread

Wed, 04 May 2005 15:12:24 -0400

I haven't tried this one, but it sounds too interesting to ignore, so I hope to try this soon. It's a bread machine recipe, but I will make it by hand. From Taste of Home's Quick Cooking (Premiere Issue) -- posted by Vino Girl

Bran Yeast Bread

Thu, 05 May 2005 16:45:54 -0400

From Taste of Home (April/May 2001). -- posted by Vino Girl

Chopped Pizza

Tue, 14 Jun 2005 22:15:22 -0400

This is such a fun recipe to make with the kids. You can make it as easy or as complicated as you want. For homemade crust try my Best Pizza Dough #123446 and Homemade Marinara Sauce #125116 or do it quick with the Rhoades frozen bread dough and a premade pizza sauce. -- posted by startnover

Pudding Rolls

Tue, 26 Jul 2005 23:54:55 -0400

These are not as low fat as I would like, but are a wonderful way to pamper yourself and others on special occasions. The number of rolls may vary according to how the dough is handled. -- posted by Happy Harry #2

My Rough Khoubz -- Moroccan Flat Bread.

Mon, 12 Sep 2005 15:59:50 -0400

This is a flat bread that we use for meals, sandwiches and breakfast. It is our daily bread here in Morocco and is rarely made at home unless rurally as it is so inexpensive and available on every street corner; small or large. This bread is good for soaking up the sauces,broths and for pushing the food onto and sort of dragging from the communal platter to eat. This bread is our knife and fork! This recipe makes 2 loaves and is easily cut in half for one loaf c.2005 -- posted by Miss Elizabeth

Sourdough Rosemary Potato Bread

Tue, 04 Oct 2005 14:07:10 -0400

This makes 2 very large or 3 regular sized loaves. I like mine just shaped into a loaf and placed on a baking sheet, however I'm sure bread pans will work ok. This bread is very crusty on the outside (which if you don't like that just omit spraying with water) while nice and chewy on the inside. It can be tricky to bake as it tends to brown quickly so I place a foil tent over the loaves after they've baked for 15-20 minutes. (This makes great sandwiches, we like roast chicken and havarti cheese) -- posted by startnover

Rosemary, Lemon, and Pepper Focaccia

Tue, 04 Oct 2005 16:17:23 -0400

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 Reinhart's recipe for pizza dough, which I hope to post soon. -- posted by GaylaJ

Artisan Sourdough Garlic Bread

Fri, 07 Oct 2005 13:35:21 -0400

I love to buy the garlic bread with the whole cloves of garlic from Costco, however I can't always get there when I want. I fiddled around a little and this one is pretty close, you do have to plan ahead because the sponge takes at least 18 hrs but the bread is well worth the trouble. This bread makes the BEST grilled sandwiches! I also like to butter it and grill it to go with a salad. YUMMY!!! -- posted by startnover

Spinach and Cheese Turkish Pides

Wed, 12 Oct 2005 13:07:42 -0400

Pide is a wonderful Turkish bread. These filled pides are sold at our local bread store and are so yummy!! Use your favourite pizza dough for this recipe. -- posted by Fairy Nuff

Country White Bread

Mon, 17 Oct 2005 20:30:52 -0400

This is my favorite bread recipe (for white bread) It makes wonderful bread bowls for soup. This makes 4 loaves but can easily be halved. I've made half of it into loaves and half into breadbowls too. -- posted by startnover

Spicy Peppercorn and Pecorino Breadsticks

Tue, 25 Oct 2005 13:17:02 -0400

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 bread, the amount of flour needed can vary so keep in mind you may need to adjust. Prep time includes resting/rising times. From Cooking Light. -- posted by GaylaJ

Ultimate Sourdough Baguettes

Tue, 15 Nov 2005 15:03:41 -0500

These are time consuming but so good! Especially if you aren't close to a good bakery. They make excellent sourdough rolls for sandwiches like french dip. -- posted by startnover

Classic San Francisco Sourdough Bread

Tue, 31 Jan 2006 21:41:17 -0500

I have looked hi and low for a recipe like this. I am so happy to have found it. Perfect slathered in butter or as a sandwich (grilled is great) -- posted by startnover

Abm Italian Breadsticks- Grissini

Fri, 10 Feb 2006 11:08:15 -0500

I found this recipe in a bread machine book that I received for my birthday from my mother last year. If your machine has instuctions that the yeast should be placed in the pan first then reverse the order in which you add the liquid and dry ingredients. -- posted by Pets'R'us

Find the 4-Leaf Clover Rolls

Sun, 12 Mar 2006 15:18:52 -0500

These taste just like the clover leaf rolls that my mother used to make. I found this in a British recipe book called 500 Fabulous Cakes and Bakes. I like the idea of making a few of the rolls 4-leaf clovers. Who will be the one or two that get lucky. :) -- posted by Summerwine

Bunny Buns

Mon, 10 Apr 2006 19:35:31 -0400

These hot cross buns shaped as bunnies are very fun for the kids, and very easy to shape. My mom always makes these for us for breakfast on Easter morning. She used to ice our initial with icing on the stomach of the bunny. The glaze in this recipe is optional - we never bother. NOTE: rising time is not included in prep/cooking time. **I have changed the # of bunnies - after making them this year I realized they made a lot more then I remembered! -- posted by LUv 2 BaKE

Jam Doughnuts Just for You

Wed, 12 Jul 2006 15:54:23 -0400

Man oh man do I love doughnuts. This is just a traditional one, but oh boy are they good -- posted by Perfect Pixie

Mediterranean Stuffed Bread

Thu, 13 Jul 2006 14:51:37 -0400

Found from Lesley's recipes online. I can't wait to try this! If you like, black olives could be added to the filling as well. -- posted by Topher

Apple Raisin Pecan Spice Bread

Sat, 15 Jul 2006 15:33:20 -0400

Now THIS is a stuffed bread. Not by any means the shortest or simplest bread to make but boy is it worth it in the end. Cooking time includes doubling time. -- posted by Topher

Nan (Pakistani Flat Bread)

Sat, 15 Jul 2006 21:14:30 -0400

Basic Pakistani wheat bread. Very similar to naan (basic Indian bread). Very easy and goes nicely with curry. -- posted by littleturtle

Amish Potato Rolls

Wed, 19 Jul 2006 11:44:20 -0400

These are so soft and yummy! They remind me of some I had as a child that a neighbor made all the time. I am so glad to have found this recipe. For convenience I use instant potatoes a lot and it works fine. These are even better the next day which to me with bread is rare, so I plan to make them for Thanksgiving this year. -- posted by startnover

Cracked Wheat Sourdough Bread

Thu, 03 Aug 2006 22:45:30 -0400

Love the nutty flavor and texture of this bread. -- posted by startnover

Bell Pepper Focaccia

Mon, 07 Aug 2006 22:03:13 -0400

From Cooking Light, August 2006. -- posted by Vino Girl

My Gran's Bread With Variations

Thu, 24 Aug 2006 21:05:02 -0400

She makes the best bread, more ingredients in instructions -- posted by Perfect Pixie

Green Chile & Cheddar Stuffed French Bread

Fri, 08 Sep 2006 21:04:34 -0400

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. Cook time includes rest and rise time. My family declared this one of the top 3 breads I make. Great with a bowl of soup. -- posted by pines506

Baptist Cakes

Wed, 27 Sep 2006 18:16:01 -0400

A tasty morsel from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Nowadays, the initial dough preparation can be made in a breadmaker. -- posted by Molly53

Angel Rolls

Mon, 02 Oct 2006 22:15:44 -0400

A yeast roll that is actually fast to make. Clipped from a magazine - Taste of Home, I think? -- posted by Vino Girl

All Purpose Pizza Dough

Sun, 08 Oct 2006 22:47:04 -0400

This is my recipe for pizza dough. This makes a light pizza dough perfect for any pizza. -- posted by KitchenDaddy

Golden Harvest Bread (Bread Machine)

Sun, 08 Oct 2006 22:48:23 -0400

This lovely golden bread is made using Pumpkin but butternut, sweet potato, or any hard cooked squash can be used. Canned or fresh cooked. It's very lightly flavored with cinnamon and ginger. Receiving it's beautiful golden color from the squash, the saffron and turmeric. You can use saffron and or turmeric. -- posted by ~Rita~

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

Sun, 12 Nov 2006 15:07:24 -0500

Garlic, seasoned salt, sesame, poppy, cheese, or top with anything you want. (bread machine dough cycle) -- posted by ~Rita~

Gramma's Old-Fashioned Cinnamon Sweet Rolls

Tue, 30 Jan 2007 23:18:23 -0500

Light, flakey dough surrounds the brown sugar-cinnamon-butter filling (with optional raisins or nuts); two perfect pans of exquisite breakfast fare. Serve with some pork links, glass of juice or milk, and you've got a down-home breakfast. My German gramma made these EVERY time our family visited...and she cooked 'em in her wood-burning cook-stove, too. Our 4-H club makes these for a concession stand fund-raiser and we sell-out EVERY year! Don't be put-off by the LENGTHY set of directions---they're written for the uninitiated (non-bread-makers) among us. I really WANT you to have fun making these, so I told you EVERYTHING you'll EVER want to know in how-to-make sweet rolls. -- posted by Debber

Rice Bread

Fri, 02 Feb 2007 13:49:05 -0500

A chewy bread recipe from Cooking Light -- posted by Vino Girl

Rich Tomato Bread

Fri, 02 Feb 2007 17:02:15 -0500

From Cooking Light -- posted by Vino Girl

Peppercorn and Pepperoni Bread With Cheese

Tue, 06 Feb 2007 23:23:40 -0500

A robust blend of black, white, green and pink peppercorns spice up this bread. -- posted by ~Rita~

Aromatic Herbed Bread Filled With Prosciutto

Sat, 10 Feb 2007 16:38:06 -0500

Taste it and you'll love it! Prepared in the Bread machine and bake in the oven. The herb topping is Recipe #206538 it really makes it! -- posted by ~Rita~

Tangy Buttermilk Cheese Bread

Thu, 01 Mar 2007 16:45:53 -0500

From Quaker Oatmeal. -- posted by Vino Girl

Argentine Black Bean Flatbread With Chimichurri Drizzle

Tue, 27 Mar 2007 16:48:06 -0400

I got this via a chef who linked Cooking Light. I'm using her recipe #38560 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 seasoned stoneware bar pan and it didn't stick at all, without flour. You won't use all of the black bean spread, so save for a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler. -- posted by WI Cheesehead

Marianne Baguette - Traditional Rustic French Bread

Wed, 20 Jun 2007 10:58:15 -0400

A traditional style baguette de Campagne - rustic French bread, which is easy to make and has lots of body - it is NOT like the usual light, supermarket produced baguettes of today. This bread can be started off in a bread machine if you wish. Marianne is the national symbol of France; she personifies Liberty, Reason & the Triumph of the Republic. She appears on stamps, government forms, town halls, law courts and the former French franc coins & banknotes; she even appears on high quality Label Rouge Baguettes and Pain!! Therefore, I have called this homemade French Bread/Baguette recipe after her.....it seems only right and proper! -- posted by French Tart

Make Ahead Turkey Roll Ups

Fri, 06 Jul 2007 23:58:50 -0400

A tasty turkey snack using an easy dough recipe! Includes rising time. I have used different sliced meats and cheese combo as well as spices. Feel free to mix it up! -- posted by Anme

Basque Cornbread (Pain De Maïs)

Mon, 03 Sep 2007 21:36:47 -0400

Columbus took cornbread back to the Old World in the 15th century, and thanks to some of his Basque crew, cornbreads took hold and are still produced in local bakeries. Nice with a hearty soup or stew. -- posted by littleturtle

Vanilla Cinnamon Rolls

Thu, 27 Sep 2007 22:01:12 -0400

A vanilla flavored cinnamon roll with a yummy frosting. -- posted by Courtly

Pizza Dough (For Bread Machine)

Sat, 29 Sep 2007 12:29:39 -0400

Before you start make sure you bread machine has the dough setting. We often have pizza nights and use this recipe for a base, this makes up a crispy pizza base. This recipe uses Australia metric measuring tools - One Australian tablespoon equals 20 mls - Thank you Chef #223169 for the photo idea :D -- posted by Chef floWer

Rustic Flower Pot Bread Loaves or Bread Rolls

Thu, 04 Oct 2007 01:17:31 -0400

These Flower Pot bread loaves or bread rolls will certainly be a point of conversation and no doubt bring gasps of pleasure and admiration when you serve them! Moreover, they are so easy to make especially if you start your dough off in a bread machine. Bread was originally baked in terracotta or clay pots, so these are not so different from old fashioned bread made many years ago. You must make sure your flower pots are seasoned before you bake in them, but once they are seasoned they are ready to be used over and over again. I have added a list of suggested extras, and I always like to sprinkle mixed seeds on top of these - they almost look like seeds that have been sown in the flower pots! I have listed ingredients for basic white bread here, but you can add wholewheat, granary or rye flour if you would like a variation. I am sorry, but I have to say it, these flower pot loaves or rolls should turn out "Blooming Marvellous"! Had to be said! Have fun. NB: Strong white flour is the British culinary term for bread flour, flour that is used in breadmaking with a high gluten content. All purpose flour is NOT strong bread flour and will NOT give the desired results in this bread recipe. It NEVER crossed my mind that anyone would think that old flower pots are used in this recipe!! LOL! PLEASE use new plant pots and season them before baking the bread in them, as stated in the recipe..........I hope that helps those of you who may have been "lost in translation"!) -- posted by French Tart

Kitchenaid Pizza Margherita

Thu, 04 Oct 2007 02:24:25 -0400

I just recently bought a KitchenAid stand mixer and a Bialetti pizza baking stone. This recipe is a combination of the Crusty Pizza Dough in the KitchenAid manual and the Pizza Margherita recipe that came with my stone. (If you don't have a pizza stone you can use an inverted baking sheet.) Don't let the simplicity of the pizza sauce fool you....very tasty! -- posted by mammafishy

Fastnachts - Doughnuts

Mon, 08 Oct 2007 23:40:36 -0400

A Shrove Tuesday tradition. Pity the poor Pennsylvania Dutch children who were only served this once a year. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Squash Pull-Apart Dinner Rolls

Sun, 21 Oct 2007 00:46:53 -0400

Haven't made these yet but plan them for 2007 Thanksgiving dinner. Came from Sunset magazine. -- posted by Happy Harry #2

Deer Hunting Gourmet Sandwich

Thu, 25 Oct 2007 14:41:33 -0400

My brother Don submitted this for our Family Reunion Cookbook; he's quite the hunting food aficionado--as you can see! -- posted by Debber

German Country Style Sourdough Rye Bread With Caraway Seeds

Fri, 02 Nov 2007 18:53:22 -0400

When I lived in Germany I loved all the different types of breads that were on offer; so many different textures and flavours - lots of them with seeds, onions, cheese and grains. This has to be my all time favourite however - a light and slightly chewy sourdough rye bread with caraway seeds - the very essence of traditional German flavours! This bread has been adapted for the Bread Machine/Maker, and works EXTREMELY well when made this way. However, you can of course make it by hand in the more traditonal manner, as I like to do when I have lots of "bread making time"! This bread makes superb sandwiches and is perfect when served with soups, pates, cold meats, hams, corned beef, cheese and pickles. The "sponge" sourdough starter needs to ferment only overnight, making this a light style sourdough bread. This bread also keeps very well for up to 4 to 5 days. -- posted by French Tart

Oatmeal Knots

Tue, 22 Jan 2008 01:16:04 -0500

From Cooking Light January/February 2008. (Sides and Salads Category Winner in Reader Recipe contest, by Melissa Hinrichs) -- posted by Vino Girl

Spelt Bread (Bread Machine)

Tue, 22 Jan 2008 02:00:08 -0500

This is a very tasty bread that is easy to make.Spelt has a nice nutty flavor. I added about 3 tablespoons of sunflower seeds & 2 tablespoons flax seeds to this recipe the results was very, very good, other grains could be added. -- posted by Barb Gertz

Cinnamon Rolls (Paula Deen)

Fri, 08 Feb 2008 16:05:27 -0500

I watched Paula make these numerous times on her show and I just now got around to making them myself. I have to say these are by far the best cinnamon rolls I have ever made. The dough is so soft and easy to work with (and can you believe she didn't load it with butter?) and the baked rolls are fluffy, flavorful, and perfect! I made the filling 1/2 white sugar-1/2 brown sugar along with the cinnamon since I prefer a darker, richer filling. The recipe says to bake in a preheated oven for 30 minutes, but I put my rolls into the oven and THEN preheated it and they were baked perfectly after being in the oven for about 25 minutes. What can I say? These are perfect! -- posted by Christineyy!

Cinnamon Rolls With Cream Cheese Glaze

Thu, 20 Mar 2008 01:32:13 -0400

This looks like it has a lot of steps but it really isin't too difficult to make. These are so good you may want to double the recipe. Bon Appetit March 2008. -- posted by cookiedog

Cheese Babka Made Easy in the Bread Machine

Mon, 24 Mar 2008 23:36:38 -0400

I used my Recipe #163041 as a guide and made this babka simple by using the bread machine. If you want you can use farmers cheese or a mix of cream cheese and farmers cheese. You can mix any dried fruit you enjoy. -- posted by ~Rita~

Chocolate Babka Bread Machine

Mon, 24 Mar 2008 23:48:12 -0400

Who doesn't like Chocolate? Chocolate babkas seems to be where it is at! This comes out beautifully in the bread machine. The raisins can be omitted. Soaking the raisins in rum, rose water or orange blossom water gives this an extra treat. -- posted by ~Rita~

Herbed Whole Grain Bread or Rolls

Thu, 17 Apr 2008 01:55:21 -0400

A high-fiber, nutritious, delicious alternative to mass-produced 'empty' bread, one that goes extremely well with salads, ethnic foods, grilled meats, and for gourmet sandwiches when made into rolls or sub/French rolls. I've experimented with dozens of variations of herbs and flour mixtures, and this one works great 'every time', so to speak. -- posted by Pamela Joyce Ochsner

Scottish Baps - Soft Morning Bread Rolls

Wed, 07 May 2008 19:35:43 -0400

These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however. -- posted by French Tart

Traditional Cottage Loaf - Old Fashioned Rustic English Bread

Fri, 16 May 2008 19:07:43 -0400

Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method! -- posted by French Tart

Christopsomo (Greek Christmas Bread)

Tue, 02 Sep 2008 02:10:44 -0400

Christopsomo, or Christ's Bread, is considered a sacred tradition in many Greek Orthodox homes. The bread is often decorated with pieces of dough formed into representations of the family's life. Time doesn't include proofing time. -- posted by Celticevergreen

Traditional Buttery French Croissants for Lazy Bistro Breakfasts

Fri, 26 Sep 2008 18:46:30 -0400

I do not profess to make these all the time; living in France gives me access to wonderful croissants and other French breakfast pastries, However, these are even BETTER than MOST I can buy at the boulangerie, really! It is a time consuming process to make them, but the results are well worth the effort. The butter-enriched dough can be made the night before and stored in the fridge, and it can also be frozen. Once you have the hang of adding the butter to the dough and turning and rolling it to trap the air in between the layers, you are nearly there with the technique. This is my own recipe for croissants, and the quantity yields between 8 and 12 croissants, depending on how accurate you are with the measurements of the triangles before they are rolled. I usually start my dough off in my bread machine for the mixing, kneading and proving - it just gives me more time in the kitchen to get on with other things. I have also given the traditional method by hand, and the dough can also be mixed with a dough hook in a food mixer - choose whatever method is best for you! These croissants can also be frozen - before being baked; defrost overnight in the fridge before baking as normal. Eat these with freshly ground coffee, freshly squeezed orange juice, fresh butter and a selection of confitures, jams and conserves. -- posted by French Tart

Danska Wienerbröd - Danish Pastry

Thu, 13 Nov 2008 01:42:58 -0500

Danish pastry is a sweet pastry which has become a speciality of Denmark and is popular throughout much of the world. The danish as consumed in Denmark can be topped with chocolate, sugar or icing, and may be stuffed with either jam, marzipan or custard. Shapes are numerous, including circles with filling in the middle (known as "spandauers"), figure-eights, spirals, and the pretzel-like kringles. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kristi's Pizza Crust

Thu, 13 Nov 2008 18:06:12 -0500

This recipe's been several months in the making - each time I would make pizza I adjusted the ingredients a bit until I was happy with the crust. It got better each time, and the number of friends who came over to eat it grew as well! I double this recipe to make 6 pizzas each time I make it now, so I have enough to feed everyone. My friends tell me that my pizza is better than any restaurant, but then people do tend to flatter in return for free food... ;-) -- posted by Chef #1025689

Can Do Quick Sweet Dough

Wed, 19 Nov 2008 16:43:01 -0500

My Grandma raised 6 kids, and has oodles of Grandchildren and Great-Grandchildren. She loved to bake -- most of her recipes were from memory. Before she passed away, I was able to watch her make this dough and wrote the measurements down. It is a favorite of all the family, so I wanted to share it with everyone. Good for cinnamon rolls, or dinner rolls -- posted by kittycatmom

English Muffin Toasting Bread

Mon, 29 Dec 2008 22:07:47 -0500

This recipe was featured in an email today from the www.kingarthurflour.com website. "This yeasty, coarse-textured bread makes the best toast ever, a perfect partner to fresh summer jam or preserves. A purely mix-it-slap-in-the-pan-bake-and-eat-it loaf, it's earned a place of honor in our King Arthur test kitchen Hall of Fame." -- posted by senseicheryl

Khubz Maghrebi (Moroccan Bread)

Thu, 08 Jan 2009 19:57:12 -0500

Traditional recipe of Morocco. Time listed does not include proofing time. -- posted by Celticevergreen

Tim Horton's Style Old-Fashioned Cinnamon Rolls

Tue, 20 Jan 2009 17:48:45 -0500

This is a copycat recipe for Tim Horton's Old Fashioned Cinnamon Rolls. -- posted by Celticevergreen

Berches (Pain Au Pavot)

Fri, 23 Jan 2009 16:33:37 -0500

Berches is the name for Challah in German and western Yiddish. This version is the traditional old-fashioned kind made with a minimal amount of fat and sugar and no eggs except in the glaze. It has a thin crispy crust and a chewy crumb with a plain but excellent flavor. Recipe time does not include proofing time. -- posted by Celticevergreen

Filled Focaccia With Ham and Melted Fontina

Tue, 17 Feb 2009 07:59:11 -0500

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 great here. Use your imagination--mushrooms, artichokes, salami, bacon--the possibilities are endless! -- posted by Noo

Torta Fritta (Fried Dough Italian Style)

Sun, 12 Apr 2009 00:55:21 -0400

This tasty snack is nice on its own, but even better with a selection of salamis, sliced cured meats, such as prosciutto, salame di Felino, culatello and coppa, or jams and jellies.This is very similar to a dish from Emilia Romagna called gnoccho. Time does not include proofing time. -- posted by Celticevergreen

Copycat Pillsbury Crescent Rolls

Mon, 13 Apr 2009 13:36:16 -0400

Similar to the tubes of crescent dough you can buy at supermarkets. This dough can also be used in other recipes that call for Pillsbury crescent roll dough. The recipe makes the equivalent of 2 tubes of storebought dough. Be sure not to skip the step where you brush the dough with butter before baking. ***TIP***: For foolproof rising conditions, place dough in a large greased bowl, covered, in a cold oven. On the bottom rack, fill a 9x13 inch pan with boiling water and close the door. The moisture and heat makes for perfect results every time. -- posted by lilsweetie

Nigel Slater's Olive and Parsley Focaccia

Wed, 22 Apr 2009 00:34:03 -0400

Focaccia is about the easiest of all breads to make, even easier than Recipe #194745, which can be fussy about timing. It needs a little kneading, but that's easy if you have a stand mixer (and not much harder without). And it's ready to eat in about 2 hours. Adapted from a recipe on the UK Guardian website. -- posted by DrGaellon

Obelisk Breadsticks

Fri, 26 Jun 2009 03:27:13 -0400

From the Washington Post. Obelisk is a restaurant in Washington, DC. These make a savory, crisp snack. Don't be discouraged if they're not perfect the first time; they'll still taste great. The dough is much easier to do in a mixer fitted with a paddle attachment, and easier to cut using a dough or bench scraper. A convection oven makes for crisper breadsticks; shorten the baking time as needed. MAKE AHEAD: The dough needs 30 minutes' resting time. -- posted by RDcook444

Sun-Dried Tomato Bread

Mon, 31 Aug 2009 02:45:00 -0400

Crisp, savory bread dotted with red gems. I used Recipe #386675 but if you can't do nuts try Recipe #57884. -- posted by ~Rita~

Whole Wheat Pan Bread

Tue, 08 Sep 2009 15:42:54 -0400

A 100% whole wheat pan bread recipe, fat free and easy -- posted by KellyFarley

Traditional Artisan Style Baguette - Rustic French Bread

Mon, 21 Sep 2009 12:25:50 -0400

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes. -- posted by BecR

Cranberry Swirl Bread

Thu, 17 Dec 2009 13:03:49 -0500

So perfect for the holidays. They say this can be made with Cranberries or Dates. . .you pick! Recipe from Taste of Home, so you know it's good!!! Prep time including rising time. -- posted by JanuaryBride

Texas Roadhouse Rolls and Cinnamon Butter

Tue, 19 Jan 2010 15:34:28 -0500

Texas roadhouse has the best rolls and i was craving some. After a bit of searching I found this recipe and edited it a little.Usually I half the recipe. Enjoy :) -- posted by Kierstein