Recipezaar: Yeast Breads,Appetizers recipes

Italian Olive Bread

Tue, 26 Jun 2001 09:40:19 -0400

For ABM -- posted by Angela

Pan de Jamon (ham bread)

Sun, 21 Oct 2001 14:33:26 -0400

I love this dish in december ;) -- posted by Daniel Aguilar

Arabian Pita Bread

Thu, 24 Jan 2002 18:26:27 -0500

This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe. -- posted by najwa

s'kat's Easy Cornmeal Crust

Fri, 15 Feb 2002 07:53:20 -0500

A chewy, cornmeal-flavored pizza crust! Prep time includes rising time. -- posted by s'kat

s'kat's Hearty Whole Wheat Crust

Fri, 15 Feb 2002 07:53:26 -0500

A nice change from typical pizza crusts. Prep time includes rising times. -- posted by s'kat

Very Easy Stromboli

Fri, 22 Feb 2002 09:44:17 -0500

This is a great stromboli recipe! Use fillings of your choice! -- posted by HabaneroHog

Garlic Bubble Bread

Tue, 05 Mar 2002 10:44:16 -0500

Very easy..very good with any spagetti dinner....... -- posted by Debe

Pepperoni Batter Bread

Thu, 21 Mar 2002 14:08:16 -0500

Prep time including chopping, grateing, rising & baking is about 1hr 10min. Prep time for regular dry yeast method is about 2hrs 45min. -- posted by Dee514

Nana's Sausage Bread

Thu, 28 Mar 2002 19:51:17 -0500

My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices. -- posted by Dee514

Poppin' Jalapeno Bread

Wed, 08 May 2002 16:35:51 -0400

Bergy gave me the idea to use jalapeno bread to make hamburger rolls... while my hamburger idea didn't quite fly, the buns were out of this world! I used 2 fresh and 1 canned Trappey's jalapenos, and sprinkled sesame seeds on top. I thought it had a wonderfully spicy flavour, and my fiancee informed me that many folks would think these were 'hot'. Give it a shot! I baked the buns on a baking stone for about 20 minutes. They made 6 large rolls. -- posted by s'kat

Homemade Pizza Crust

Tue, 21 May 2002 22:12:56 -0400

This pizza crust is easy! Kids love to prepare pizza with the toppings of their choice, so feel free to divide this into 2 small pizza pans instead of one cookie sheet. Baking time would be the same. -- posted by Lennie

Sweet Kolache Recipe

Tue, 03 Sep 2002 18:05:04 -0400

Czechoslovakian Dessert that has become popular as a traditional Texas festival treat. Can also be made as a savory dish. A cabbage filling is also given here as an example of a savory alternative. Note: Allow extra time for rehydrating if using the dry prune filling. -- posted by 1Steve

Savory Zeppole

Fri, 25 Oct 2002 22:12:20 -0400

These are traditionally served in my Italian family tradition on Christmas and New Years eves. They make an excellent appetizer and go great with beer at parties too! -- posted by 1Steve

Whole Wheat Pretzels

Tue, 29 Oct 2002 22:31:54 -0500

I can only imagine that these are better for you than what the pretzel vendors churn out in the malls. ;) I like to enjoy them with garlic-horseradish mustard and a tall, dark beer. Hmmm, suppose then that circumnavigates the whole 'better for you thing'... -- posted by s'kat

Cucina Cucina Focaccia Bread

Fri, 10 Jan 2003 20:00:46 -0500

This comes courtesy of Daniel, a chef for the Cucina Cucina restaurant chain. I asked him for the recipe for their focaccia bread and these are his directions. To infuse the olive oil, just heat some oil and chopped garlic in a saucepan for about five minutes, then let cool, strain through a cheesecloth and use. -- posted by Sackville

Golden Onion Focaccia

Fri, 21 Feb 2003 20:04:01 -0500

Focaccia is yummy, a favorite from Italy, it is a flattened yeast bread that is drizzled with olive oil and some times sprinkled with Savory toppings before baking. This is one of my family's favorites. The recipe comes from Gourmet Cooking. -- posted by Barb Gertz

Honey Garlic Focaccia with Rosemary and Roasted Peppers

Tue, 25 Mar 2003 20:09:54 -0500

-- posted by Gingerbear

Veronica's Apple Pizza Pie

Tue, 01 Apr 2003 20:04:24 -0500

I found this recipe in my favorite cookbook to give to a co-worker for a pot-luck. Therefore, I have never made it so the prep time and cooking time is approximate. However, I can tell you that she brought it to work and it was to die for! -- posted by Trixyinaz

Focaccia Bread Herbed With Black Olive & Fresh Rosemary

Fri, 04 Apr 2003 20:08:35 -0500

Try it with Sun dried tomatoes instead of the olives. Have a dish of first press extra virgin olive oil, season it with pepper. Dip away! -- posted by ~Rita~

Feta-Olive Stuffed Flatbread

Mon, 05 May 2003 20:00:38 -0400

This is great. Like a wonderful, vegetarian sandwich. A salad and a glass of wine and you've got a meal! -- posted by evelyn/athens

Laham Ajeen (Flat Lamb Pies)

Fri, 09 May 2003 20:04:24 -0400

Many Middle East countries have a version of this. This is the Iraqi version. These freeze well and can be served cold. If you make smaller versions they can be served as an appetizer. -- posted by Missy Wombat

Broccoli Bread Filling

Tue, 17 Jun 2003 20:06:42 -0400

Broccoli bread is one of those "wing it" recipes I frequently make as an appetizer, or for picnics, etc., I use the same bread dough measurements and instructions that I use for my sausage bread (# 23872). The measurements for this broccoli filling are approximate. I do have a very good (imho) complete broccoli bread recipe posted (its # 42332), but my family prefers this filling. -- posted by Dee514

Pepperoni Rolls (Oamc)

Thu, 19 Jun 2003 20:05:46 -0400

An adopted recipe. -- posted by Marg (CaymanDesigns)

Chorizo Sandwich Squares

Fri, 08 Aug 2003 20:05:34 -0400

Here's a great football sunday sandwich! Serve with refried beans and mexican rice. You can cut squares smaller for appys as well. -- posted by DiB's

Grissini

Wed, 13 Aug 2003 20:00:02 -0400

Those very more-ish Italian breadsticks. -- posted by Missy Wombat

Potato, Parmesan and Anchovy Focaccia

Wed, 03 Sep 2003 20:04:44 -0400

awww...c'mon, live a little - the anchovies won't kill you. Promise. -- posted by evelyn/athens

Jalapeno Breadsticks

Tue, 30 Sep 2003 20:00:24 -0400

TASTY! -- posted by Iowahorse

Ginger Garlic Bread

Wed, 22 Oct 2003 19:59:52 -0400

This is so simple and so good. Puree some ginger and garlic with butter, spread it on a purchased baguette, broil and enjoy. -- posted by sugarpea

Pizza Margherita

Wed, 29 Oct 2003 20:00:19 -0500

This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12"-15" pizzas. The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish. -- posted by sugarpea

Bread Sticks

Wed, 12 Nov 2003 20:00:53 -0500

Variation: ONION TWISTS Chop 1 onion finely, saute in the oil before mixing with the dough. Twist each stick. -- posted by khah

Sweet Italian Bread

Fri, 05 Dec 2003 20:00:28 -0500

This is a really good bread inspired by our local Italian sandwich shop. It makes into a great beef and mozzerella sandwich or the best slightly sweet garlic bread. -- posted by LoveBakedIn

Picnic Basket Bread

Sat, 06 Dec 2003 20:01:27 -0500

My aunt has been making this wonderful bread for years. You can make it ahead and serve it cold. It makes a great appetizer, and is wonderful left over. It also travels well, and is a hit at pot-lucks! -- posted by bungalowten

Pepperoni Bread

Mon, 08 Dec 2003 20:01:16 -0500

I got this DELICIOUS recipe from my boss at work. We are always doing carry-in's here, and this one is requested always. I made it once for a family dinner, and know everyone asks "Are you bringing that yummy bread?". A friend tried this recipe adding in sliced sandwich ham. I don't recommend this as it makes it too salty. -- posted by Brandi McClintic

Cheese Wine Bread

Thu, 11 Dec 2003 20:00:50 -0500

I got this recipe from an aunt who is a gourmet cook - classy! Great before or with dinner, in a gift basket with wine and cheese, part of a brunch, maybe even a football party, lol. -- posted by winkki

Fleisch Perisky ( Meat Buns)

Tue, 30 Dec 2003 20:00:20 -0500

Fleisch perisky are traditionally served warm as a accompaniment for borscht, but they also make an exceptional appetizer or snack. A Mennonite lady in Winnipeg taught me how to make these. At Christmas they are very popular. Not many cooks make these, so if you are one that enjoys making them, you can have many customers. I have made over 300 DOZEN just before Christmas. If you have leftover dough, you can make zweibach or plain buns. These freeze well. -- posted by Shar-on

Hawaiian Bread for Bread Machines

Sun, 08 Feb 2004 22:41:26 -0500

A sweet yeast bread perfect for impressing small groups when used to make a bread bowl, filled with your favorite dip. This bread allows the ease of the bread machine's dough cycle, and the versatility to shape in whatever way you choose, be it a bread bowl or in loaves. Great with the traditional spinach dip. Instructions are fairly detailed but use your best judgment and previous bread making experience to determine exact amounts to fill your chosen container. Prep time includes bread machine dough cycle time. -- posted by Jamie Renee

Ham and Swiss Loaf

Wed, 11 Feb 2004 19:59:53 -0500

I found this recipe in a magazine years ago and lost it! I just found it again on the Fleischmann's website! It's delicious! The bread part could probably be adapted to a bread machine, although I have not tried to yet. Please let me know if you do! -- posted by Normaone

Italian Sausage Bread

Thu, 15 Jul 2004 20:00:05 -0400

Great for a meal or serve as appetizers. A version of a recipe on "Calling All Cooks" -- posted by Aroostook

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

Mushroom Stuffed French Bread

Thu, 28 Apr 2005 21:14:16 -0400

This is great as an appetizer served with a cheese spread or to go with a soup or salad. Cook time includes rising time. -- posted by pines506

Tapas Fried Dough Balls With Fiery Salsa

Mon, 16 May 2005 16:09:08 -0400

Crunchy fried dough balls served with hot salsa a Tapas favorite, based on a recipe from "Spanish Tapas" by Silvana Franco. I think I could happily live on Tapas. -- posted by Amanda in Aberdeen

Kentucky Bourbon Steak Bites

Tue, 28 Jun 2005 14:41:39 -0400

From the food network website. -- posted by Hobbyzu

Black Pepper Sticks

Sun, 03 Jul 2005 15:17:56 -0400

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) -- posted by ellie_

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

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

Macedonian-Bulgarian Banitsa With Variations on Savory Fillings

Tue, 31 Jan 2006 18:59:25 -0500

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. -- posted by Olga Drozd

Rosemary Fruit Bread

Tue, 18 Apr 2006 16:51:20 -0400

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 the base. -- posted by Annisette

Herbed Flat Bread

Mon, 07 Aug 2006 21:17:16 -0400

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! -- posted by Chef #326382

Ukrainian Garlic Bread Puffs: (Pampushky Z Chansykom)

Thu, 24 Aug 2006 22:02:38 -0400

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 excellent served in baskets as appetizers or with soups. You can also roll them in sugar as for doughnuts. -- posted by Olga Drozd

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

Pizza Poppers

Mon, 11 Sep 2006 20:18:40 -0400

Great appetizer. From Taste of Home. -- posted by carolinafan

Soft Pretzels

Fri, 20 Oct 2006 21:26:05 -0400

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 beginning to end in an hour and a half...and worth it! My kids love them for breakfast. I will skip the salting on some of them and bake them plain. They heat them up, brush with a little melted butter and sprinkle with cinnamon sugar. -- posted by MacChef

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~

Soft Puffy Pretzel Sticks

Mon, 27 Nov 2006 16:30:03 -0500

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! -- posted by JamesDean'sGirl

Olive Oil Bread

Fri, 22 Dec 2006 17:08:24 -0500

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. -- posted by Luschka

Malted Brown Bread

Sun, 04 Mar 2007 23:17:23 -0500

The smell of bread baking in the oven can transform a dull winter afternoon into one of homely comfort and delight. -- posted by David GM

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

Shiner Bock Beer Bread

Sun, 01 Apr 2007 20:49:22 -0400

Hearty brown bread goes great with steaks & makes wonderful sandwiches! Note: Time includes rising -- posted by Mims & Squims

Killer Bread

Wed, 01 Aug 2007 18:31:35 -0400

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. -- posted by bayousong

Hungarian Pretzels (Perec)

Tue, 09 Oct 2007 00:15:53 -0400

This is posted by request. These are used to dip into a Hungarian dip I have posted. These are soft pretzels. -- posted by mary winecoff

Asiago Cheese Bread, Excellent

Mon, 29 Oct 2007 01:45:03 -0400

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 pre-shredded 3-cheese combination is also very good. I have no clue as to the provenance of this recipe, been making it for a while. -- posted by Jezski

Monti's Roman Bread

Wed, 31 Oct 2007 19:55:46 -0400

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 brought to Monti's by Mrs. Shirley Monti, who learned the recipe from Leonard's sister Emilia. -- posted by Sir Chef Cory

Georgian Cheese Bread

Sat, 07 Jun 2008 18:47:41 -0400

This came from Gourmet magazine, May 2008. Their blurb: "In the remote mountains of Georgia, the star ingredient of this bread called khachapuriakin to pizzais the firm but creamy salted cow's-milk cheese called sulguni. A blend of Havarti and mozzarella will give you a similar velvety texture." Posting for ZWT4, Eastern Europe. Start to finish, this takes 4 hours, 30 minutes active cooking time. -- posted by Kitchen Witch Steph

Italian Flatbread

Mon, 16 Jun 2008 09:08:53 -0400

A great use for leftover mashed potatoes -- posted by swiz58

Focaccia (Blitz Bread)

Mon, 07 Jul 2008 13:50:50 -0400

This is a recipe from King Arthur flour. It's the best Focaccia-type bread I've ever made. I put little chunks of Asiago cheese in my bread and topped with some crushed rosemary, oregano and garlic powder. It's a no-knead and very easy to put together recipe. The original recipe calls for pizza dough flavoring and Vermont cheese powder. Zaar wouldn't recognize these and made it say VERMONT CHEESE SAUCE.. which isn't what the recipe calls for. It's Vermont cheese POWDER. Plus the recipe calls for Pizza Dough Flavor which Zaar turned into Pizza dough. So please just make sure you understand that I couldn't figure out another way to rewrite the recipe, Thanks. I omit them both with no problem to the recipe but have copied the recipe as written in case you'd like to use those optional ingredients. -- posted by luvmybge

Mana'eesh Jibneh - Cheese Pastries

Thu, 04 Sep 2008 21:30:50 -0400

This is one of my favorite Lebanese foods. Mostly because I love the dough. Traditionally they make it with Akkawi cheese but the places I generally eat they just use mozzarella and it's really yummy freshly baked and warm. If you like a lil something extra try jazzing them up with za'taar spice or some veggies. These freeze well pre baked. -- posted by Jamilah's Kitchen

Easy Crusty Jalapeno Cheese Bread Fantastico

Sun, 08 Feb 2009 10:07:22 -0500

Extremely simple yeast bread with cheddar & jalapeno ribbons; crusty exterior. A gorgeous artisan bread derived from "Jim Lahey's No-Knead Bread" method. -- posted by MichelleAndErin

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

Herb Peel-Away Bread

Wed, 20 May 2009 01:58:36 -0400

This is a delicious buttery yeast bread. It is relatively simple to make and is our familys' favorite. Feel free to substitue herbs, I usually do. The time is approximate. -- posted by Dixie Vader

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