Recipezaar: Yeast Breads,Brunch recipes

Sourdough Hot Cross Buns

Tue, 25 Mar 2008 02:40:46 -0400

I was asked for a sourdough version of hot cross buns. This is the recipe I came up with, inspired by a non-sourdugh recipe in Jeffrey Hamelman's "Bread". -- posted by Donna M.

Strudel Surprise!

Tue, 25 Mar 2008 15:08:48 -0400

This is filled with a Rich Creamy Cheese, Pistachio,Almond and a Raisin mixture. -- posted by ~Rita~

Cinnamon Rolls

Wed, 26 Mar 2008 19:18:05 -0400

Whole wheat and unbleached flour and added wheat germ and honey make these nutritiously delicious. -- posted by Chef #801989

Multi-Grain English Muffins

Thu, 27 Mar 2008 23:54:26 -0400

Combines multiple grains in oven baked english muffins -- posted by Victoria V

Cranberry Swirl Loaf

Fri, 28 Mar 2008 17:38:02 -0400

This is a beautiful swirl bread with a yummy topping! I got this from TOH. We loved it!! I make this with my KitchenAid. I'm sure you could make the dough in the bread machine if you wanted, too. -- posted by SweetsLady

Gooey Pull Apart Cinnamon Buns

Thu, 03 Apr 2008 15:34:33 -0400

From an old newspaper clipping -- Because of the brewed coffee and only 1/2 cup brown sugar, these cinnamon buns are not overly sweet! Great for a special breakfast, especially at Christmas or other holidays. Can be prepared the night before so the bread dough thaws and rises til double, then bake the next morning -- NOTE: prep/bake time DOES NOT include time for dough to thaw and rise before baking! -- posted by Kerfuffle-Upon-Wincle

10-Grain Apple Cinnamon Rolls

Thu, 03 Apr 2008 16:58:47 -0400

I bought the 10-Grain Bread Mix from Bob's Red Mill, intending to make bread for the first time. I got a yearning for cinnamon rolls instead and this is the result. -- posted by TJ RELIC

Buddha's Sourdough Bread

Thu, 10 Apr 2008 00:36:15 -0400

There is lots of sourdough recipes out there, this one is mine. Hope you enjoy. This makes two round loaves. Time does not include 2 1/2 hours rising time. :) -- posted by 2Bleu (Bird&Buddha)

Cinnamon Swirl Bread (Bread Machine)

Thu, 10 Apr 2008 16:33:20 -0400

This bread is great as is or toasted. It makes a 1 1/2 pound loaf. -- posted by Lvs2Cook

Basic Whole Wheat Bread

Fri, 11 Apr 2008 00:10:47 -0400

This deep brown bread is tender and moist. It is great for sandwiches , or try it toasted and spread with jam at breakfast. -- posted by Chef Glaucia

Seeded Whole Wheat Buttermilk Bread (Bread Machine)

Mon, 14 Apr 2008 18:48:21 -0400

This is an adaptation of a recipe I made from Betty Crocker's Bread Machine Cookbook. Feel free to experiment with different seeds that meet your liking (example: dill, coriander, poppy, or fennel seeds). Intended for a 2 pound loaf (zmail me if you need the recipe for the 1.5 pound loaf - it is not a direct down conversion). -- posted by Maito

Healthy Apple Rolls

Sat, 19 Apr 2008 17:18:25 -0400

I used to make these all the time when my daughter was little, for birthday parties I would add 100g (4oz) of chopped chocolate and mix into the dough. -- posted by Benthe (Danish)

Perfect Whole Wheat Bread

Wed, 30 Apr 2008 00:57:48 -0400

This comes from Betty Crocker's Best Bread Machiine Cookbook. I finally found the perfect recipe for whole wheat bread made in my machine but baked in the oven.I use Barley Malt instead of honey. -- posted by Sage

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

Barbara's Icebox Rolls

Thu, 29 May 2008 01:04:02 -0400

I found this recipe in Georgia Living Magazine which I picked up at the Georgia Welcome Center. I made these and we all loved the light delicate texture and taste of these simple to make rolls. The name of the recipe creator is Barbara Whatley. Preparation time includes dough rising. -- posted by Sherri at the Beach

Canadian - Yummy Maple Monkey Bread

Thu, 29 May 2008 14:22:42 -0400

Posted for ZWT 4! This is a recipe for a yummy, sticky, monkey bread which is simple to make & VERY addictive! Time to make doesn't include resting / rising time... -- posted by Um Safia

Light Orange Rolls

Thu, 05 Jun 2008 20:24:03 -0400

I found this recipe in an old issue of Cooking Light and decided it could stand to be slimmed down a little more. They turned out so good I decided to post it here...I like them better than my full fat family recipe! -- posted by PrincessNoKnot

Cinnamon Swirl Pear Bread

Wed, 18 Jun 2008 19:25:36 -0400

I found this in an old Taste of Home magazine I had. -- posted by SeriousMoms

Streusel Kuchen

Mon, 23 Jun 2008 22:55:58 -0400

The mere mention of this has been known to cause severe homesickness. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

French Chocolate Coffee Cake

Wed, 02 Jul 2008 01:07:18 -0400

This is a Better Homes and Gardens recipe - it's a bit of work, but something different for a Bible study brunch or a shower. Prep and cook time do not include rising time. -- posted by SweetJezebel

Raisin Casserole Bread

Tue, 08 Jul 2008 20:52:16 -0400

a quick batter recipe that makes 2 small loaves -- posted by Chef #873559 Debbo

Easy & Quick Amish Bread

Wed, 09 Jul 2008 19:42:05 -0400

I have had this recipe for at least 10 years, it was given to my by my mom after i got married but i just started making this about a year ago when i got pregnant with my second child and only wanted fresh homemade baked bread.. this bread is awesome. I make at least 4 loaves a week for my family. It is the simplest bread recipe i have and the tastiest . 1 loaf is usually gone hours after it comes out of the oven. Now here is the thing I am NOT avid baker, if its too complicated i screw it up, so this recipe in my book is fool proof..... If you make it and it doesn't come out.. you did something out of order ,... it is not the recipe.... follow the mixing directions exactly.. good baking and enjoy.. -- posted by Ravenn2

Tomato Basil Bread - by Hand or Bread Machine

Wed, 16 Jul 2008 17:50:04 -0400

This breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen. -- posted by Humble Bee

Sullivan Street Bakery No Knead Wheat Bread

Tue, 29 Jul 2008 02:17:52 -0400

This is the wheat version of the Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. This low fat, low cal bread will become a staple in your home as it has mine. -- posted by Humble Bee

Hungarian Cheese-Filled Coffee Cake

Sun, 03 Aug 2008 19:56:56 -0400

This coffee cake has a cream cheese-filled center and is so good. Wonderful for that special brunch! Time does not include rising time for dough. -- posted by Chris Reynolds

Cinnamon Apple Buns

Tue, 05 Aug 2008 01:37:57 -0400

I have been making these for years. They are huge! and have just the right amount of sweetness....very close to "Cinabon" this recipe makes a big batch and does freeze well. -- posted by brkfst cook

White Whole Wheat Bread for the Abm

Thu, 07 Aug 2008 01:25:27 -0400

The initial recipe is in my Zojirushi cookbook.I don't usually bake my bread in the machine. It is summer and I still want to make my own bread without heating up the house.So I tried this and very pleased with the result. White whole wheat flour is new around here. Next time I will try it with regular whole wheat. -- posted by Sage

Sweet Blueberry Focaccia

Thu, 14 Aug 2008 16:03:48 -0400

A rainy summer in Southern Ontario has had one bonus, an abundance of beautiful, plump berries. This is much better made with the big fat blueberries and not the tiny wild ones as they tend to scorch. It's a perfect mid afternoon snack and leftovers (if there are any!) make a quick and yummy breakfast. -- posted by Cook in the Creek

Authentic Cuban Rolls

Thu, 21 Aug 2008 14:29:37 -0400

I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. It's virtually impossible to find outside of Southern Florida. You have not lived until you've had one of those babies! I have included three methods below- Manual, Mixer, and Bread Machine methods. Please enjoy my research efforts for this recipe and don't forget to check out how to make the sandwich here: Recipe #320914 -- posted by Humble Bee

Kalamata Olive Bread

Thu, 28 Aug 2008 19:43:10 -0400

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook. -- posted by Humble Bee

English Muffins Made Easy

Wed, 03 Sep 2008 23:43:49 -0400

This is only very slightly tweaked from Alton Brown's recipe from the Food Network. The dough is SUPER gooey -- resist the urge to add more flour -- but the end result is wonderful. Mr. Brown suggests 3 inch metal rings or small tuna cans with the top and bottom removed as "mold" for these. Tuna cans are made so that won't work anymore. I used Egg Fry rings. -- posted by Twig #2

Onion Buns

Fri, 05 Sep 2008 18:00:40 -0400

I was looking to put a spin on my Recipe #317538 and I came across this fabulous recipe. It was easy and the aroma filled the house while making the dough and while baking the buns. From KA: Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwichesand hamburgers, of course. -- posted by Humble Bee

Potato Refrigerator Rolls

Sat, 06 Sep 2008 09:43:05 -0400

A handy dough always ready for you to make lovely, hot rolls. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Rising and refrigeration time not included in preparation time. -- posted by Molly53

Challah Bread

Sat, 06 Sep 2008 09:43:56 -0400

A delicious, sweet, egg-glazed, braided loaf. -- posted by crazycaitie

Christmas Morning Croissants

Tue, 16 Sep 2008 22:12:21 -0400

From Taste of Home. -- posted by Suzie_Q

Cloverleaf Bran Rolls

Tue, 16 Sep 2008 22:55:39 -0400

From Taste of Home. -- posted by Suzie_Q

Garden Biscuits

Tue, 16 Sep 2008 23:31:21 -0400

From Taste of Home -- posted by Suzie_Q

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

Fantastic Pecan Sticky Buns

Fri, 03 Oct 2008 19:42:37 -0400

This recipe is very detailed and fullproof. They require about 3 hrs rise time. Store any leftovers covered in plastic wrap at room temperature. -- posted by 2Bleu (Bird&Buddha)

Norwegian Cinnamon Rolls

Mon, 06 Oct 2008 22:57:15 -0400

This is a recipe from World Class Baker Nick Malgieri. He is an excellent baker, and is known all over the world for his splendid baking abilities! These simple sugar-and-cinnamon-filled rolls are popular throughout Scandinavia, but this Norwegian version is especially good, and also quite easy to prepare. Makes 24 3-4" spiral rolls -- posted by Linda's Busy Kitchen

Rosemary Apple Bread

Mon, 13 Oct 2008 19:32:06 -0400

Cooking Light. I would serve this with a pork roast. -- posted by dicentra

Schnecken

Sun, 19 Oct 2008 22:46:03 -0400

Schnecken ("snail" in German) is slightly different depending upon the area of the country you're in, but all of them are absolutely wonderful with your morning coffee. This recipe is courtesy of the Prussian, Pomeranian and Westphalian immigrants who settled in the great Midwest of North America. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight chilling time not included in preparation time. -- posted by Molly53

True Wholemeal Rolls With Grains

Mon, 20 Oct 2008 18:38:51 -0400

I love wholemeal rolls on Sunday mornings. I don't like to get up early on Sunday mornings to make them. And here's the good news: this is an easy recipe that allows for pre-Sunday preparation and is truly wholemeal and yummy! -- posted by SplitPea

Fast No-Knead Whole Wheat Bread

Thu, 23 Oct 2008 19:21:23 -0400

From Mark Bittman of the New York Times. You can use 100 per cent whole grains, you can vary their percentages all you want (though all-rye bread doesn't rise much at all) and you can add nongrain flours, sweeteners or dairy. If the proportions of liquid, solid and yeast stay the same, the timing and results will be consistent. Cooking time doesn't include resting time. -- posted by blucoat

Walnut Cranberry Grain Loaf

Thu, 06 Nov 2008 23:47:15 -0500

Recipe developed by Diana Torrey/Torrey Food Communications, courtesy of California Walnuts, via Delicious Living magazine. Prep time includes rising time. I haven't made this yet, so putting it here for safekeeping. -- posted by Sharon123

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

Best Bread Machine Bread

Mon, 17 Nov 2008 00:19:55 -0500

This recipe/method will work for most bread machines, make certain to add in all ingredients as stated, since every machine has a different kneading/baking time I have omitted the cooking time. -- posted by KITTENCAL

Cheese and Onion Bread

Tue, 25 Nov 2008 23:04:43 -0500

This bread is a savory treat! I use my heavy-duty mixer and the sponge method. White whole wheat flour works well in this recipe, and the onions can be replaced with chives or scallions. -- posted by Patti599

Throw Away the Bread Machine Instructions!.... White Bread

Thu, 27 Nov 2008 15:50:19 -0500

This is pretty much a foolproof method for a wonderful white bread. -- posted by KITTENCAL

Old-Fashioned Buttermilk Bread

Mon, 01 Dec 2008 01:11:26 -0500

This is another recipe I found in my Betty Crocker Bread book for the ABM. It is light and so good.I prefer letting the machine do the work but bake my bread in the oven. -- posted by Sage

Our Daily Bread in a Crock - Weekly Make and Bake Rustic Bread

Mon, 01 Dec 2008 17:41:50 -0500

Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called Artisan Bread in Five Minutes a Day; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake. -- posted by French Tart

Hot Cross Carrot Bun

Mon, 01 Dec 2008 17:59:25 -0500

A wonderful treat! Great for holidays, or a nice Sunday brunch. Enjoy! A little history: In many historically Christian countries, buns are traditionally eaten on Good Friday, with the cross standing as a symbol of the crucifixion. They are believed by some to pre-date Christianity, although the first recorded use of the term "hot cross bun" is not until 1733 it is claimed (no source found) that buns marked with a cross were eaten by Saxons in honour of the goddess Eostre (the cross is thought to have symbolised the four quarters of the moon); 'Eostre' is probably the origin of the name 'Easter'. Others claim that the Greeks marked cakes with a cross, much earlier. Cakes were certainly baked in honour of deities since very ancient times, although it is not known if they were marked. According to cookery writer Elizabeth David, Protestant English monarchs saw the buns as a dangerous hold-over of Catholic belief in England, being baked from the dough used in making the communion wafer. Protestant England attempted to ban the sale of the buns by bakers but they were too popular, and instead Elizabeth I passed a law permitting bakeries to sell them, but only at Easter and Christmas. In both Australia and New Zealand recently a chocolate version of the bun has become popular. They generally contain the same mixture of spices but chocolate chips are used instead of currants. This is due to the close association between Easter and chocolate, or simply to a love of chocolate in general. Czech hot cross buns called mazanecIn the Czech Republic, mazanec is a similar cake or sweet bread eaten at Easter time. It often has a cross marked on top. In the Maldives, cream jehi banas or cream buns in English is a favourite to the locals. It is fairly similar to hot cross buns. -- posted by Sharon123

Mini Sticky Buns

Wed, 03 Dec 2008 23:08:28 -0500

I just saw these on Martha Stewart and they looked to die for .. posting here for safe keeping. This tasty treat is courtesy of baker Seth Greenberg, owner of Just Desserts, and uses a homemade Glaze and Brown Sugar Mixture. -- posted by Ceezie

Angel's Rich and Buttery Pan Rolls (Bread Machine)

Wed, 03 Dec 2008 23:09:25 -0500

A rich and delicious fluffy roll with just the right amount of crust and an awesome taste! Try it with all ingredients called for, then if you have adjustments to make, by all means go ahead! Watch for the coloring on the rolls as you don't want to get them too dark! :) *Preparation time includes all steps except baking; depending on machine cycle length. Make SURE you grease your pan or they will stick, even on non-stick! Use 1 tsp salt as noted below if you are not on a salt restricted diet. Same recipe as used for my Recipe #348652 -- posted by Silent Rain

Flax Seed Cloverleaf Rolls

Wed, 03 Dec 2008 23:34:39 -0500

Cloverleaf rolls look like little clovers, with three sections to the rolls. This look is achieved easily, and the rolls require less forming and shaping than other types because they are baked in muffin tins. Some cloverleaf rolls have tiny crosses marked on each section. This is a matter of preference, meant to reference the Holy Trinity, which in Ireland is often compared to the clover. -- posted by Sharon123

Sally Lunn

Fri, 05 Dec 2008 19:09:06 -0500

I have prepared this version of Sally Lunn many times and can vouch for its goodness. Recipe is from Christ and Grace Episcopal Church in Petersburg, VA. -- posted by Dan-Amer #1

Bread Machine Yeast Coffee Cake (Abm)

Tue, 30 Dec 2008 19:41:14 -0500

This starts in the bread machine and bakes in the oven. All cake ingredients should be at room temperature, except for the milk. -- posted by Karen=^..^=

Honey-Vanilla Challah

Fri, 02 Jan 2009 23:26:47 -0500

This is recipe produces a beautiful and sweet version of the popular Jewish challah bread. Recipe is from Ariela, of "Baking and Books". Dough needs to rise twice (for at least 2 hours total). If you make this with water rather than milk, you will get a much lighter-tasting bread. You could also try using soy milk. -- posted by blucoat

Artisan Style Bagels

Tue, 06 Jan 2009 01:58:17 -0500

This is a recipe that requires times and patience and is a two day process. Also, please note that this recipe produces a soft interior and a crispy exterior, not the dense and chewy style associated with New York bagels. If you love bread and bread making, then this recipe is for you! Enjoy! p.s. I consulted several recipes books for this preparation, but mainly relied on "The Bread Maker's Apprentice" by Peter Reinhert. -- posted by Mama Cee Jay

No Fuss Focaccia

Wed, 07 Jan 2009 19:04:41 -0500

Warm, aromatic yeast bread, hot from the ovenwith no kneading, AND in under 2 hours -- posted by Chef #1086687

Walnut Rye Bread

Sun, 11 Jan 2009 13:03:51 -0500

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

Bagels

Wed, 14 Jan 2009 21:45:34 -0500

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

Wickelkuchen

Fri, 16 Jan 2009 19:08:02 -0500

This is a rolled coffee cake that comes from Germany. I found the recipe on another website, and adapted a couple things. I made it the other day with a poppyseed filling and it turned out fantastic! The ingredients are for the basic dough, I will post a couple filling options in the instructions. -- posted by Chef Mdchucker

' Utah ' Scones (Deep-Fried)

Sun, 18 Jan 2009 02:22:04 -0500

These are not scones as the rest of the world knows them...I just call them Utah scones. They're basically like frybread, sopapillas, elephant ears... Delicious and completely unhealthy. This recipe includes my slightly 'healthy' ingredients--not that it actually makes them healthy, but you at least feel slightly better about eating them =) Best served with honey, jam, or the topping of your choice (some people like peanut butter, orange marmalade, powdered sugar, etc.). -- posted by Chef #208660

Candied Ginger and Lemon Zest Bread

Wed, 28 Jan 2009 01:14:51 -0500

I found this recipe and have put it here for safekeeping. I love candied ginger and can hardly wait to use it making this bread! Adapted from Bread World. They say the taste of the bread resembles marmalade and all you need is a little butter to enhance the flavors! -- posted by Sharon123

Orange Marmalade Rolls

Sat, 07 Feb 2009 01:49:49 -0500

There's a little bit of sunshine-y treasure in these delicious rolls. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate. -- posted by Molly53

Kimmelweck Rolls

Mon, 09 Feb 2009 01:42:13 -0500

A New York State favorite, a kimmelweck roll is a hard roll similar to a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. The salt and pepper sticks make a great snack something like pretzels. From "The Neighborhood Bake Shop," by Jill Van Cleave posted in response to a recipe request. Preparation time is approximate. -- posted by Molly53

Orange Rolls

Thu, 12 Feb 2009 12:29:49 -0500

If you prefer, these lovely rolls may be shaped like Parker House rolls,placing a piece of orange with the membrane removed between the folds. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

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

Bread Maker English Muffins

Tue, 17 Feb 2009 08:01:30 -0500

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

Cinnamon Nut Bread

Sun, 22 Feb 2009 16:12:34 -0500

This is a sweet yeast bread my mother makes and I love. I double the filling mixture and that is my only change...thanks mom -- posted by KATHLEEN SCHNEIDER

Awesome Bread Machine Cinnamon Buns

Tue, 14 Apr 2009 01:42:37 -0400

These are light, soft, buttery and delicious. When I make these, my family and friends would steal them before I can frost them. Even though the recipe is for a bread machine, I have made it by hand and they came out fantastic as well. Please try it and let me know what you think. -- posted by YungB

Fagoza

Wed, 15 Apr 2009 02:13:17 -0400

This is a compound bread using a simple soft white roll dough with cheese and herbs developed into the dough. A tasty bread that you can be creative with by changing the types of cheese and herbs used. Baked in round aluminum tins, they make great gift breads. -- posted by Wolf It Down

Sourdough Apple Oatmeal Spice Bread

Thu, 16 Apr 2009 12:37:23 -0400

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

Panettone

Sat, 02 May 2009 02:36:39 -0400

MOIST Panettone dotted with raisins and marzipan. The long rise creates a fermentation giving this bread flavor. This Moist sweet dough stays fresh a long time. Just wrap it snuggled in foil and then plastic wrap. Up to 1 week. Make great french toast and or bread pudding. This is a take off Jim Lahey's dough. he got me to make it! I hope you get to make it as well. So worth it! -- posted by ~Rita~

State Fair Winner Caramel Pecan Rolls !

Wed, 06 May 2009 17:48:56 -0400

The 2003 Iowa State Fair Winner! These are made the old fashioned way with yeast, and are so worth the time it takes! What a way to impress company or for a holiday breakfast. -- posted by Sharon123

Country Biscuits

Wed, 20 May 2009 14:20:36 -0400

The next time you bake biscuits, make them country-style and get a little rise from the yeast as well as the baking powder and baking soda. Serve Southern-style with cream gravy or with creamy butter and honey or jelly. From an old newspaper clipping. -- posted by Molly53

Lemon Glazed Lemon Brioche

Sun, 31 May 2009 20:13:42 -0400

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

Corsican Beignets With Cheese and Mint

Mon, 01 Jun 2009 00:05:38 -0400

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

Oatmeal Bread

Wed, 03 Jun 2009 00:30:29 -0400

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

Wheat Berry Bread

Wed, 03 Jun 2009 16:46:41 -0400

I buy a Honey Wheat berry bread from Earth Grains. I just love the wheat berries in it. I found this recipe in From All Around The World Cookbook by Sheila Lukins and I hope it proves to be just a good. I'm not counting the time it takes to cook berries or for the dough to rise. But like most breads it will be an all morning job. -- posted by Charlotte J

Chocolate Grand Marnier Bread - Everest Restaurant, Chicago

Mon, 08 Jun 2009 01:54:26 -0400

A chocolate yeast bread studded with chocolate chips and macerated orange rind and flavored with Grand Marnier. -- posted by swissms

Small Batch Beignets (Bread Machine)

Tue, 16 Jun 2009 01:36:11 -0400

A smaller batch for three or four, adapted for fast and easy prep. Exactly like the breathtakingly light and airy doughnuts I've enjoyed many times at Cafe du Monde. -- posted by lolsuz

Really Easy, Really Good French Bread

Wed, 08 Jul 2009 10:12:10 -0400

A dear friend gave me this recipe, swearing that it is too easy to mess up- and she was right! It was delicous, better than anything fresh from the bakery! -- posted by stonecoldcrazy

Calas - Rice Fritters

Fri, 17 Jul 2009 02:18:08 -0400

Even the pickiest eater will love this traditional New Orleans rice fritter. Allowing the batter to sit overnight gives this particular recipe a distinctive, subtle sourdough flavor and the lack of sugar (besides what is required to proof the yeast) allows you to control how sweet you want this to be. This is a great way to use leftover rice. Your choice of oil will make a big difference in the flavor. The recipe calls for peanut oil, but I prefer it with safflower oil. It gives it a lighter, more interesting flavor (not too mention being cheaper). I got this recipe from a blog I highly recommend, Nola Cuisine. -- posted by OwlMonkey

Cranberry Focaccia

Tue, 08 Sep 2009 12:30:14 -0400

Found in the Simple Homemade Fall '09 Flyer. Prep time does not include 1 hour 45 minutes rising time. -- posted by Katzen

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

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

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

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

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)

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

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

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

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

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

Yeast Rolls

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

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