Recipezaar: Yeast Breads recipes

Honey Wheat Bread

Wed, 09 Sep 2009 17:21:48 -0400

Perfect wheat bread! I used a mixer and my hands since I don't have a food processor. Got this from allrecipes.com. -- posted by MmLeaf05

Hot Crossed Buns

Mon, 14 Sep 2009 13:46:28 -0400

This recipe has been in my family at least a Hundred years. I remember every Easter as a little Girl my Gram having these ready when we woke up. -- posted by GingerlyJ

Yeast Muffins

Mon, 14 Sep 2009 13:53:54 -0400

In the mood for bread but not all the work? These fit the bill. These have the texture of a muffin but with all the taste of a sour-dough bread. Yummy when spread with butter, jam, OR eaten on their own. I found this recipe from Mary Bowles on Astray and want to give credit. I couldn't find this recipe on Zaar and think it would be a lovely addition to the database. If you do not have self rising flour on hand don't shy away! Its very easy to make. 1 1/2 tsp. baking powder and 1/2 tsp salt for every cup of all purpose flour. -- posted by carbsrfromhvn

Easy Gluten-Free Sandwich Bread

Mon, 14 Sep 2009 15:35:30 -0400

The mixture has the consistency of a thick batter rather than a dough. This recipe uses an electric mixer to prepare the batter. -- posted by auzzi

Peppery Cheese Bread

Mon, 14 Sep 2009 17:10:58 -0400

This handsome loaf is from a November 1985 issue of Bon Appetit magazine. It was part of a "Casual Italian Dinner" menu. This is best served the same day as it is baked. Rising time is not included in prep time. -- posted by Leslie in Texas

Buttermilk Yeast Rolls

Mon, 14 Sep 2009 17:13:38 -0400

I've had this recipe for years and years. I have no idea where I got it, but I do know its always a hit! I usually make these with part whole wheat flour. -- posted by Oh!Susannah

Philadelphia Sticky Buns

Mon, 14 Sep 2009 18:45:22 -0400

I've had this recipe clipped from a magazine forever. It's probably from a late 70's or 80's McCalls, I think. Anyway I'm putting it here for safekeeping. The sticky buns are a bit of work, but the end result is well worth the effort! Rising time is not included in prep time. -- posted by Leslie in Texas

Apple-Honey Challah

Tue, 15 Sep 2009 13:53:40 -0400

I've never tried making challah bread at home, but when I purchase it at the bakery everyone loves it. This looks like an easy recipe to make and the addition of apples makes it a more of a "treat." The cooking time also includes the time the dough needs in order to rise. -- posted by TasteTester

Sausage-Filled Monkey Bread

Wed, 16 Sep 2009 13:54:46 -0400

This recipe comes from a November 1986 issue of Bon Appetit magazine in a "Surprise Packages" feature. It's fun to make and even more fun to eat. Try it as a party hors d'oeuvre with wine or beer or accompany with scrambled eggs for brunch. Offer pickles and mustard on the side, if you wish.Rising time for bread is not included in prep time. -- posted by Leslie in Texas

Easy No-Knead Challah Bread

Wed, 16 Sep 2009 14:08:21 -0400

A fabulously easy recipe from "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois that bakes a beautiful golden laof. This recipe takes very little effort (you basically need to mix ingredients in a bowl for a minute), but you do need to give the dough time to rise. Makes four 1-pound loaves. The recipe is easily doubled or halved. You can freeze or refrigerate unused dough. -- posted by blucoat

Olive Bread

Thu, 17 Sep 2009 10:28:42 -0400

This is a recipe that I came up with for an olive loaf. It turned out great so I'm posting it here. My girlfriend loves it and makes me bake it quite often. The proportions are estimations. I have been baking bread for years and no longer use recipes but this one should get you close to the mark. Enjoy! -- posted by SmoothK

Poppy Parmesan Cigars

Thu, 17 Sep 2009 12:15:46 -0400

I found this recipe from Kraft. The family love these served with soup, just a little different to the normal bread served with soup. -- posted by Tisme

Yummy Fool Proof Gluten Free French Bread!

Mon, 21 Sep 2009 00:40:14 -0400

From Cooking Free by Carol Fenster. This turned out great, even in a regular bread pan. Crunchy on the outside and soft on the inside. Carol says: "Put this in a cold oven for a crisp crust and nice texture. If this doesn't work in your oven, let the bread rise until level with top of pan; then bake in preheated 425° F oven for 25-30 minutes. Use a pan specially designed for French bread." It is critical to cool bread completely before slicing and is easier to slice with electric knife. This is a quicker bread because you don't have to let it rise before baking. -- posted by WI Cheesehead

Pizza Dough/Rolls

Mon, 21 Sep 2009 11:05:49 -0400

This is a basic bread recipe which I generally make without the oil in order to reduce fat from calories. Using this in recipes I really notice very little difference with or without oil. -- posted by Chef Larz in Pennsboro, WV

Saffron Challah

Mon, 21 Sep 2009 11:21:30 -0400

A traditional Jewish Sabbath/holiday bread, enriched with the color and flavor of saffron. Toast it to bring out the floral notes of the saffron. Also makes great French toast, especially when a day or two old. Adapted from a recipe at Wild Yeast Blog http://bit.ly/a15Jh -- posted by DrGaellon

Low Sodium Salt Whole Wheat Bread

Fri, 25 Sep 2009 00:54:54 -0400

This is a tasty low sodium whole wheat bread. The recipe makes a 1 ½ lb. loaf and comes out perfectly every time in the Sunbeam 5891 bread machine. Has only 41 mg sodium per slice. -- posted by Cliff_L

Basic Wheat Bread

Mon, 28 Sep 2009 01:50:58 -0400

Always turns out well, but needs plenty of time to rise. This is a recipe from an English magazine, passed along with a stamp of approval from my great Aunt. Since my recipes are a collection of American and European, I rely on my kitchen scale. I've never converted this recipe to American measurements. I added the gluten to the recipe as it improves the rise. I slice and freeze the second loaf. Then, pull out as many slices as I need for toast each morning. -- posted by what's for supper?

Beet Leaf Rolls

Mon, 28 Sep 2009 02:05:21 -0400

Inspired by Beet Leaf Roll-ups #58314 . This version uses a yeast dough as the filling. -- posted by Lille

Honey Whole Wheat Bread

Mon, 28 Sep 2009 02:10:14 -0400

Delicious whole wheat bread recipe. -- posted by HeatherJS

Marmie's Foolproof White Bread - Cheese and Herbs Optional

Mon, 28 Sep 2009 15:12:16 -0400

I fondly remember making bread with my late mother when I was a child. She made the best bread and cinnamon buns in the world! Each time I make bread to this day I still hear her voice.."you have to knead it untill it squeaks , then you know it will be good!" Well all her recipes were lost in a fire many years ago and I have devised this recipe, which my children adore. No...sadly I don't often make the dough squeak, but my children would squeal with delight when they would come home from school to warm homemade bread and butter with My strawberry jam! They would always fight for the crust! That makes it all worthwhile. This is an easy, versatile recipe and almost foolproof. Enjoy. Note: Prep time does not include the two rising times which would be approx 1 hour each. Neither the waiting time between oven fulls if you are making buns as they take more room in the oven than 4 loaves of bread. The directions seem lengthy but really they are just really simplified in case you have never made bread before! -- posted by Marmie's

Whole Wheat Focaccia

Tue, 29 Sep 2009 11:24:49 -0400

This is a recipe I found published in a magazine in Idaho. It comes from the chef and owner of Angelo's Ristorante. -- posted by Sackville

Pecan and Red Onion Bread (Abm)

Tue, 29 Sep 2009 17:03:54 -0400

This is deeelish! It's getting cooler where I live and I love to use my Bread Machine! I love the flavor of this bread, and the way it makes my house smell so good! Source: Brigette Sealy Note: For the sake of the computer, the time required for baking the bread will depend on the time your ABM states. The time here will only be estimated. -- posted by FLUFFSTER

Baked Apple Doughnuts for Abm

Tue, 29 Sep 2009 17:49:39 -0400

These are the real deal, not muffins. Adapted from the Scribbit website. Posted by request. -- posted by Chocolatl

Asiago Baco Buns

Tue, 29 Sep 2009 17:56:24 -0400

Here is a recipe that I came up with when wanting a bacon and cheese type bread but not wanting to use bacon. I always make buns but you could, of course, make a standard loaf of bread with it if you like. I always use the bread machine for the kneading then form and bake in the oven. -- posted by Annacia

Another Swedish Limpa Bread

Thu, 01 Oct 2009 01:09:03 -0400

This recipe is a little lighter than another similar one already posted. Still with all the good stuff & plenty chewy! Reeived in email from gourmet_recipes_from_around_the_world, thanks Berrie! -- posted by Buster's friend

Corn Rye Bread

Mon, 05 Oct 2009 14:24:29 -0400

This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator. -- posted by DrGaellon

Gluten-Free White Bread

Mon, 05 Oct 2009 16:27:07 -0400

Dan Lepard's uses psyllium husk in his recipe for gluten-free bread. It turns out kinda like a french loaf. Hands down the best GF bread I've ever had. -- posted by thejoybird

Classic Sourdough Bread

Mon, 05 Oct 2009 16:27:32 -0400

This is from the latest issue of relishmag. It was in the newspaper and looks like something I want to try. As a matter of fact, I'm trying it as I write this. So far, so good. I covered the dough with plastic wrap and I'm glad I did. It rises quite a bit. -- posted by CJAY

Italian Herb Loaf for Bread Maker

Mon, 05 Oct 2009 16:43:27 -0400

The parmesan really makes this bread machine combo. -- posted by Chef #1335865

Hartness House Inn Jalapeno Bread

Tue, 06 Oct 2009 10:36:48 -0400

The Hartness House Inn, in picturesque Southern Vermont is located in historic Springfield in Vermont's renowned Green Mountains country. This bread sparkles with the zing of jalapenos. For ease, make the dough in the bread maker. -- posted by Molly53

Golden Raisin Wheat Bread

Tue, 06 Oct 2009 11:10:42 -0400

Since I'm single, I freeze extra loaves in freezer bags when I bake this nicely moist bread. Then the night before I'm about to run out of bread, I take a loaf out and thaw it at room temperature. It was only after I retired that I became interested in cooking and baking. Now, when relatives and I get together at Christmastime, I'm the one who's asked to bring the bread. -Nilah Schenck, Beloit, Wisconsin From County Woman -- posted by The Daycare Lady

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat

No-Knead Ciabatta

Wed, 07 Oct 2009 14:17:24 -0400

This is one of my most favorite recipes. It has very few ingredients but turns out very well. Hope you like it as much as we do. (If you want to use whole wheat you can add only a half a cup to this recipe -more than that will make the bread dense) Also if you only have active dry yeast- double the yeast amount to 1/2 tsp. -- posted by Leah's Kitchen

Summer Wheat Bread (Abm)

Wed, 07 Oct 2009 16:21:56 -0400

From my Oster bread machine cookbook. The first recipe I tried from it. It was delicious! 1.5 lb loaf -- posted by Marg (CaymanDesigns)

Cinnamon-Swirl Pumpkin Rolls

Thu, 08 Oct 2009 10:38:10 -0400

This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some whole wheat flour (and a vegetable!). The dough is very easy to handle and rises up beautifully. These would also be good with a cream cheese icing. Dough requires a total of at least 2 1/2 hour rising time (if you use liquid milk instead of dry, you may require slightly longer rising time). You can make the dough the day before. Just let them rise for about 30 minutes, wrap them up, and refrigerate overnight. In the morning, let them rise a bit more and warm up, unwrap and then bake. -- posted by blucoat

Jo's Luscious Orange Rolls

Thu, 08 Oct 2009 10:38:28 -0400

Tender, rich, sweet rolls with a fresh orange taste. These are so good.... -- posted by Jb Tyler, TX

My Nana's Yeast Rolls

Thu, 08 Oct 2009 11:06:23 -0400

my favorite roll recipe! -- posted by leyna m

Good Bread

Thu, 08 Oct 2009 17:38:20 -0400

old recipe from darlene kossman -- posted by Dienia B.

Buttermilk Potato Rolls

Sun, 11 Oct 2009 02:54:47 -0400

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. -- posted by TICKLE FAIRY

Parmesan Kaiser Rolls

Mon, 12 Oct 2009 11:30:18 -0400

Received on an email from Chowhound - these look delicious! "These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for an irresistible tanginess." Prep time does not include rising time, approx 2 hours. -- posted by Katzen

Sourdough Starter (For Classic Sourdough Bread)

Mon, 12 Oct 2009 14:01:33 -0400

This is the starter that goes with Classic Sourdough Bread that I posted earlier. Sorry for the oversight. Note: This does not include the 2-3 days feeding time or the wait time for it to become full strength. -- posted by CJAY

Awesome Gluten Free Bread!!!

Mon, 12 Oct 2009 16:54:24 -0400

I combined the best aspects of different recipes I've tried, and this outshines them all. With a french bread kind of flavor and dense chewiness, like sourdough, this bread would be great for just about anything. I even used the dough to make pizza crust for my father-in-law, he just about cried. -- posted by thejoybird

Fantastic Vegan Challah

Mon, 12 Oct 2009 17:04:38 -0400

A delicious vegan challah adapted from an Israeli cookbook by Keren Peled. When I don't need to make this vegan, I just use an egg instead of the egg replacer and also brush with an egg for the glaze with, perhaps a pinch of brown sugar and soy milk or even regular milk for a dairy meal (we have a Dairy ONLY kitchen). You may also sprinkle with poppyseeds, add vanilla and/or cinnamon (I'm trying this for the first time today) or replace the vital wheat gluten with ground flax seeds (which I prefer!) This is our standby challah recipe for shabbat and chaggim and it's truly delicious (and I'm HARD to please)! -- posted by Food Snob in Israel

Old Fashioned Brown Bread

Tue, 13 Oct 2009 18:15:59 -0400

A chewy, old-fashioned bread boasting a slightly sweet flavor that will take back to olden days. This recipe was printed in "tasteofhome" magazine. Had to put it here so we could find it easily. The "prep" time does not include the time for rising or cooling. -- posted by Grandpa & Grandma Williams

Holiday Nut Rolls

Wed, 14 Oct 2009 14:24:10 -0400

This was an old Yugoslavian recipe that my mom found in one of her old cookbooks, she made it one year and we all loved it. It is one of my favorite things to bake, although it does take a little bit of effort to make but it is so worth it. -- posted by i_luv_chocolate

Sweet Milk Dinner Rolls

Fri, 16 Oct 2009 17:34:28 -0400

I've tried alot of recipes for dinner rolls but I always come back to this one. they are just sweet enough and go great with a bit of honey butter -- posted by GingerlyJ

Bread Bowls

Fri, 16 Oct 2009 17:46:03 -0400

This recipe just arrived in my email from cousin Donna. Credit is given to E-Cookbooks.net for this "Insider's Recipes Master Edition". I couldn't find any bread bowl recipes on Recipezaar, so here it is! Please note that I have not made this recipe, so I am guessing on the time. -- posted by dogsandwoods

Queen's Vlaai (Apricot Tart)

Fri, 16 Oct 2009 17:50:44 -0400

I found this in one of my grandmothers recipe books for breads. Its good if you are throwing a brunch/get-together -- posted by racegurl77

Dora's Bread Dough Enhancer Mix (Aka Bread Dough Conditioner)

Sun, 18 Oct 2009 09:38:00 -0400

This mix will help make your bread raise higher and have a better texture. It should also help your bread stay fresher a little longer. It won't change the taste of your bread, but it will make your bread lighter. Try it! -- posted by Grace at Sweet Grace's

Wonderful Gluten Free White Bread

Mon, 19 Oct 2009 12:41:09 -0400

Like most Celiacs, white bread is one of the foods our gluten-free family misses the most. I created this after much trial and error in trying to make a bread that tastes like real wheat bread. -- posted by ChristyE

Carrot Bread (Yeast) from Martha Stewart

Mon, 19 Oct 2009 13:16:20 -0400

A no-knead (isn't that great?!) bread from chef Jim Lahey. I saw this made on Martha's show and it was so beautiful! Very crusty but the inside is a soft, beautiful orange from the carrot juice. Just imagine a slice of bright orange bread studded with nuts and fruit, topped with some melty butter... What a great bread for fall. Prep time is so long because it needs to rise for up to 18 hours on the first rise - gotta plan ahead! -- posted by yogi

Lavender Honey Loaf

Mon, 19 Oct 2009 13:50:59 -0400

Cooking Light. June 2000 -- posted by dicentra

Focaccia Flat Bread Homemade (Bread Machine)

Mon, 19 Oct 2009 15:19:14 -0400

An Italian flatbread brushed with olive oil and flavored with grated Parmesan cheese, galic salt and grated Italian Seasoning makes this bread heavenly. A good friend of mine brought this over for Sunday Night football. We cut it into squares and topped with Prosciutto Panino rolled in Mozzarella cheese and toasted under the broiler for 5 min.... oh my, this is dangerously good! It is so easy to make. Can't wait to have this with a bowl of soup or top with Pizza topping, or to just dip in garlic olive oil. This comes from a bread machine cookbook with instructions to layer ingredients liquid first. Yummers! :) Family Favorite! (Cooking time does not include dough cycle or rising) -- posted by Vseward (Chef~V)

Pumpkin and Spice Rolls

Fri, 23 Oct 2009 10:31:29 -0400

I found this recipe on the Rice Krispies website. I haven't made it yet, but I'm excited to try it! I love pumpkin! It looks good. :-) -- posted by HealthyDoll7

Egg Bagels

Sat, 24 Oct 2009 02:57:02 -0400

Note "malt drink powder" IS NOT OVALTINE. It's actually MALT POWDER, which is available from baking suppliers or brewing suppliers. If you can't get it, use malt syrup, honey or brown sugar. The retardation step (refrigerating the formed bagels) is necessary for proper hydration and flavor development; don't skip it! Adapted by Michelle at Brown-Eyed Baker from Peter Reinhart's recipe as published in _The Bread Baker's Apprentice_. http://bit.ly/4wVmig -- posted by DrGaellon

Raisin Bran Bread

Sat, 24 Oct 2009 03:09:46 -0400

You won't even realize you're getting bran cereal in your diet when you sample this bread from Jean Daviau of San Jacinto, California. It is moist and slightly sweet from raisins. From Quick Cooking 2003 -- posted by The Daycare Lady

Tender Sour Cream Sweet Dough

Mon, 26 Oct 2009 13:33:38 -0400

This dough is extremely versatile. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. I sometimes use maple extract or orange extract instead of vanilla to match the filling. -- posted by lilsweetie

Dks No Knead Refrigerator Rolls

Mon, 26 Oct 2009 16:16:30 -0400

Super easy to throw together. Mix them up in 5 minutes, throw them in the fridge for at least 2 hours. When you're ready pull them out and make as many as you want. Would probably make great cinnamon rolls as well. I'm going to try shaping the rolls and then freezing them before baking next time. -- posted by D2thaK

Spelt Rye Bread

Tue, 27 Oct 2009 01:18:14 -0400

twiqued a couple recipes to come up with this, still a work in progress but i think it has more richness then the spelt breads made with no white flour and water instead of milk. it's also easier to work with. let me know how you improved it -- posted by spiritussancto

Swedish Apple Yeast Bread-Betty Crocker Recipe Cards

Tue, 27 Oct 2009 01:46:39 -0400

Betty Crocker Recipe Cards: Recipes Children Can Make/Card #15 It actually took a recipe that CHILDREN can make for me to achieve 100% success with the elusive yeast!!! I followed the recipe with a few exceptions (subbed cardamom for the cinnamon & bumped up the raisins). I held my breath while it was in the 'rising stage', popped it in the oven with a prayer...and out came the most beautiful, amazing, wonderful yeast bread!! This is NOT a quick bread taste and not overly sweet. However, it is cerainly sweet enough to satisfy oneself, especially with a hot cup of coffee. But wait! There's more! If you think it's good the 1st day, it is OUT OF THIS WORLD the second day!!! The yeast bread softens and the spices really are more pronounced; it was sublime heated at Medium in the microwave for a minute and then liberal amounts of fresh butter slathered on the cut edges. I plan to serve this for years to come: as an afternoon snack, for a delicious but not too sweet Brunch addition...or just because! But, I will intentionally make it the day before since the bread is one of those recipes that improves with age. -- posted by The_Swedish_Chef

Buttermilk Parsley Rolls

Tue, 27 Oct 2009 02:08:50 -0400

From the Canadian Living website Posting for safe keeping The recipe says a star shaped pan but a 10-inch (3 L) springform pan with a baking sheet as a base is a good stand-in. Times are approximate -- posted by wicked cook 46

Welsh Rabbit Bread for the Abm

Tue, 27 Oct 2009 17:10:04 -0400

I don't know where this one came from, sorry. Time will vary according to your machine. -- posted by Chocolatl

Butter Crescents

Tue, 27 Oct 2009 17:37:34 -0400

This came from an old Land O Lakes cookbook, they are really tender and tasty! The original recipe says it makes a dozen but I've found that it easily makes 16 nice size crescents. If you make 12 they are more like croissants. -- posted by Linda's Kitchen

Fall Harvest Bread for the Abm

Wed, 28 Oct 2009 12:38:24 -0400

From Electric Bread. This is a regular bread, not a sweet, cake-like pumpkin bread. Canned pumpkin is fine. Time will vary by machine. -- posted by Chocolatl

Starving Students Healthy Bread

Wed, 28 Oct 2009 17:08:38 -0400

This was passed by my sister, and it is truly amazing... particularly if you have the time to knead it and let it sit multiple times. -- posted by Chef #1427787

Pizza Dough

Fri, 30 Oct 2009 12:31:04 -0400

This makes an awesome pizza crust, crispy and yummy -- posted by Chef #1345437

Healthy Oatmeal Walnut Bread (For the Bread Machine)

Fri, 30 Oct 2009 17:11:12 -0400

Quite tasty! Starting it the night before gives the yeast lots of time to work. The oatmeal makes it soft and tender. Try one tsp of yeast for even more rise -- posted by Chef #808063

Onion Bread for the Abm

Sat, 31 Oct 2009 14:06:17 -0400

From Electric Bread. A little bit different from others I've tried, and very good. The smell is divine. The original had 1 teaspoon of poppy seeds, but I didn't think they did much for the recipe. You can certainly add them if you wish. You can also use 1 tablespoon onion paste instead of onion powder. Time will vary according to your machine. -- posted by Chocolatl

Whole Wheat Bread

Mon, 02 Nov 2009 10:38:10 -0500

This is the easiest bread I have ever made and the texture is perfect. If you don't like all wheat you can add half white bread flour and half wheat. I grind my own wheat but store bought wheat flour will work to. -- posted by 3boys-and-me

White Bread Sandwich Loaf

Mon, 02 Nov 2009 10:42:28 -0500

Have not tried this yet. It is from the Food Network Kitchens. -- posted by JenJenMarie

Transylvanian Potato Bread

Tue, 03 Nov 2009 11:26:25 -0500

It's the heavy Eastern European bread. My mom's been making it for ages. -- posted by littlemafia

Homemade Brown Bread

Wed, 04 Nov 2009 13:03:15 -0500

This yummy bread has a light texture and includes richly flavored ingredients like molasses, brown sugar and oats. One moist slice from these lovely loaves absolutely calls for another. -Maria Costello, Monroe, North Carolina From Taste of Home 1999 -- posted by The Daycare Lady

Harry's Whole Grain No Knead Dutch Oven Bread

Fri, 06 Nov 2009 17:34:52 -0500

A easy bread recipe that anyone can make. This bread has a very nice crust, and is perfect for sandwiches. Definitely my favorite bread recipe. Perfect first bread recipe. Enjoy!!! -- posted by CIA Trained Chef

Artesian Bread Best Flavor

Sat, 07 Nov 2009 12:35:46 -0500

This bread has the best flavor, appearance and crumb of all the breads I make. Don't rush it, let it fully rise each time. I use a dutch oven (cast iron pot with cover) so I can contain the steam like a commercial oven. You can spray the top with water and sprinkle salt or caraway seeds. I'm still looking for a way to make the crust crispy. Some of the ingredients are by weight, sorry (trust me it's worth it) -- posted by Arnboat

My Wannabe Krispy Kreme Donuts (Bread Machine)

Sat, 07 Nov 2009 13:23:59 -0500

Ok I'm not near a place where I can get krispy kremes so I've been experiment and trying different recipes here and from one recipe I noticed that they used the same recipe for donuts and dinner rolls so I decided to try my favorite sweet dinner roll recipe from an old betty crocker cook book and divided it in half and put it in the bread machine just for the kneading and rising part. But what I did was use bread flour I think that is key. Because I sort of forgot I had it in the bread machine because I turned off the machine and left the dough in there until a few hours later, and it was a nice size bubble. So I shaped my donut and let them rise again I put half in the fridge to slow rise in there, so I could fry them in the morning. Well when I tryed to fry some of the donut holes I cut out, some would not flip and kept turning over because of the air bubble from where the dough rise time was so long and it would not pop. So once I finished frying them I glazed them with a powdered sugar, water, and vanilla recipe somewhere here on one of zaar's other krispy kreme donut recipes not with butter, it was light and slightly crunchy like krispy kreme. So be sure to use bread flour and let it rise. This accidently discoverly made me realize what all my cook books I have and cooking shows mean about bread flour, basically it is stretchy and will not break as easy as AP flour and that is how those people who toss the pizza dough don't get a tear as easy, well that's what I think. Also I'm back to eating eggs ;) Also if my liquids are cold not warm I will just pause during the rise cycle to let the dough sort of warm up a little. P.S. My time and end amounts of donuts are not exact. -- posted by Cookin with Love

To Beer or Not to Beer - Wheat Bread (Hand or Abm Dough Cycle)

Mon, 09 Nov 2009 15:19:33 -0500

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 the flavor. You can substitue water for the beer if desired with good results. -- posted by Red Apple Guy

Cinnamon Raisin Bread (Abm)

Mon, 09 Nov 2009 16:55:08 -0500

Modified from "The Biggest Book Of Bread Machine Recipes," my 5 yr old son loves helping me make this, and even more, he enjoys devouring it. It makes a 1.5 pound loaf. It's supposed to be great when slices are toasted, but we never get it to last that long. -- posted by SnoBahr

Bread Machine Potato Bread

Mon, 09 Nov 2009 17:00:16 -0500

This makes a lovely lread with the convenience of instant potato flakes. -- posted by Sage

Cinnamon Swirl Rounds - Kitchenaid Cookbook

Thu, 12 Nov 2009 00:44:06 -0500

This makes rich rolls. -- posted by Julia Rodriguez

Big Batch Buns

Thu, 12 Nov 2009 15:27:06 -0500

My mother and I used to whip this up and make all kinds of things: bread, cinnamon rolls, bread sticks, roll little balls of dough in cinnamon and sugar and fry them, roll little balls in melted butter then coat with cinnamon and sugar and put them in a bundt pan for coffee cake....anything we could think of. (and I mean we'd make all those things out of one recipe - that's why it's called Big Batch Buns!!) We'd get one thing baking in the oven and then ask, "what else should we make?" We'd spend all day baking. Ahhh, great memories. I honestly have to say; servings, prep and baking time are a total guess. It depends what you make and how many things you make. :-) -- posted by HeatherN

Golden Pull-Apart Butter Buns

Sun, 15 Nov 2009 22:49:33 -0500

Fabulous dinner rolls from King Arthur Flour - I don't bake bread very often, but these are worth the effort. Preparation time includes two rising times. -- posted by SweetJezebel

Sesame Seed Bagels

Mon, 16 Nov 2009 01:00:55 -0500

These are the best bagels I've ever eaten. I tried a few recipes before happening onto this one from Baking: A Commonsense Guide. I've adapted it just slightly. -- posted by dreabakes

Easy One-Bowl Oatmeal Molasses Bread

Mon, 16 Nov 2009 11:51:58 -0500

This delicious bread is very simple & healthy yet requires NO KNEADING!!! It is a combination of this technique: http://www.instructables.com/id/I_Bread/ and this recipe: http://www.cookingbread.com/recipes/whole_wheat_bread/oatmeal_molasses_bread_recipe.html (ingredients are halved to fit in my mixer bowl). Prep time includes rising time. -- posted by Burgz

Rosemary Pumpkin Bread (Fat Free!)

Mon, 16 Nov 2009 12:26:46 -0500

I adapted this Rosemary Bread Recipe to include Pumpkin instead of oil or butter, and white whole wheat flour instead of plain. It makes a small loaf, perfect for a dinner. -- posted by Lostfairy

Good Grains Gf Sandwich Bread

Tue, 17 Nov 2009 00:45:01 -0500

This is a GF bread that is delicious and soft. It makes great sandwiches and is more nutritious due to its whole grain flour mix. I kept on experimenting until I came up with a bread I liked. -- posted by Sylvan Green

Napa Goat Ranch Whole Barley Sandwich Bread

Tue, 17 Nov 2009 01:37:30 -0500

I worked on this recipe for years- I wanted a good tasting sandwich bread with the nutrition of barley, one that would be very moist and keep well. I must have done it because so many people have told me that this is the best bread that they have ever eaten! I admit that it is a little more work with the extra step of cooking the barley, but if you do as I do and do it in 3 steps when you have time- it fits into anyones schedule! Another bonus is that the dough makes killer hamburger buns as well as dinner rolls. My husband loves it when I make individual sized loafs so he can have a whole loaf to himself!!!! -- posted by Grace at Sweet Grace's

Cranberry Focaccia

Tue, 17 Nov 2009 09:49:17 -0500

If you Don't plan on serving this right away, wrap foccacia in foil and freeze in a plastic freezer bag. When ready to serve, defrost on counter. Place in preheat 375F oven for 8-10 minutes, or until warm. So Delicious!! -- posted by Chef mariajane

Sausage and Mustard Bread

Tue, 17 Nov 2009 17:44:10 -0500

Recipe is from the Spice Islands website. -- posted by SweetJezebel

Whole Wheat Bread (Bosch Recipe)

Wed, 18 Nov 2009 01:11:39 -0500

Got this from my in-laws, who got it from the Bosch store cooking class. I use it at least twice a month to make really delicious bread. -- posted by Chef #1451128

Yeast Rolls

Wed, 18 Nov 2009 16:37:08 -0500

Light, low fat yeast rolls--great for breakfast! -- posted by Chefella

Favorite Soft Dinner Rolls

Fri, 20 Nov 2009 00:10:37 -0500

I got this in my e-mail today from preparedpantry.com. It calls for bakers dry milk. You can use regular dry milk but the yeast will not grow as rapidly. The dough conditioner makes the bread lighter and better textured. -- posted by CJAY

Whole Wheat Soft Dinner Rolls

Fri, 20 Nov 2009 00:33:40 -0500

I got this in my e-mail from preparedpantry.com. It calls for baker's dry milk. You can use regular dry milk but the yeast will not grow as rapidly. It also calls for dough conditioner which makes the bread lighter and better textured. I had to write dough enhancer because zaar's computer wants to write hair conditioner. It doesn't say how many rolls it makes so I guessed at 12. -- posted by CJAY

Potato Dinner Rolls

Fri, 20 Nov 2009 00:59:17 -0500

I got this in my e-mail from preparedpantry.com. It uses baker's dry milk but you can use regular dry milk. It also calls for dough conditioner (enhancer) which makes the bread lighter and better textured. The mashed potatoes in this recipe may vary in moisture content and that may affect how much water you need to reach the right dough consistency. If your dough is too dry, drizzle in a little water while kneading. If it's too wet, add flour one tablespoon at a time. I'm guessing it makes 12 rolls. -- posted by CJAY

French Peasant Bread

Fri, 20 Nov 2009 15:26:50 -0500

This is a really easy bread to make, and tastes amazing! Try this and you will never buy french bread again! I got recipe from a cooking group and it was submitted by Laura H. Thanks for the recipe! I do not use the cornmeal because I hate cornmeal, but to each their own. -- posted by tnsmom

Thin Sandwich Buns

Fri, 20 Nov 2009 15:35:18 -0500

These are like those sandwich thins in the store without sucralose or chemicals. One sandwich bun is 1 Weight Watcher point. TIPS: You'll need a 4" biscuit or cookie cutter for these to be consistent, but you don't have to have it. The vital wheat gluten improves the texture and rise, but you don't have to use it. Just add 2 more tablespoons of flour if you omit it. And white flour will work just fine if you don't want whole wheat. Just add more flour in place of the extra bran called for in the recipe. Of course, the nutritional info will be different. Enjoy! -- posted by katho

White Whole Wheat Bread

Mon, 23 Nov 2009 14:19:10 -0500

This is from the King Arthur website and is for a loaf made with white whole wheat. These directions are for a 1 1/2 pound loaf, but you can adjust to a 1-pound or a 2-pound loaf based on the flour/liquid/yeast proportions your bread machine requires. I am posting this recipe here b/c this is our go-to bread recipe (I typically make a couple of loaves a week) and I wanted easy access to it in my Zaar Cookbook. -- posted by Rubies

Apple Butter Rye Bread

Mon, 23 Nov 2009 17:37:20 -0500

A rye bread made with apple juice, apple butter, cardamom, and toasted walnuts. Can be made as two one-pound loaves, or as one two-pound loaf -- see bake times below! NOTE: I use the automatic bread machine dough cycle only, and bake in my oven, therefore this recipe has not been tried on a complete bread machine bake cycle! -- posted by Kerfuffle-Upon-Wincle

Orange Pumpkin Cloverleafs

Mon, 23 Nov 2009 18:11:47 -0500

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That's not to say the wintry blend of pumpkin and orange is overpowering; it's actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast -- posted by Lostfairy

Sandwich Rye Bread for Bread Machines

Mon, 23 Nov 2009 23:14:48 -0500

This recipe was inspired by one on King Arthur Flour, but I have simplified it a good deal. (Theirs has mustard seed and instant mashed potatoes.) The secret ingredient for getting that rye bread sourness -- pickle juice! -- posted by Debtex

Bacon Cheddar Breakfast Buns

Mon, 23 Nov 2009 23:18:23 -0500

These are to die for. Turning a basic white bread recipe into something deliciously rewarding. What's not to love: bacon, ranch, cheese, green onions and warm bread. You can do everything the night before and just bake the next morning. -- posted by lilsweetie