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- Whole Wheat Pan Bread - Tue, 08 Sep 2009 15:42:54 -0400
- A 100% whole wheat pan bread recipe, fat free and easy -- posted by KellyFarley
- Cranberry Focaccia - Tue, 08 Sep 2009 18:10:37 -0400
- What a delicious focaccia this is - the taste is so wonderful with the cranberries, I hope you enjoy it as much as we did - -- posted by Chef mariajane
- Modern Ezekial Bread - Ezekial Bread Bagels - Wed, 09 Sep 2009 01:47:13 -0400
- The inspiration for Ezekial bread is the Bible text Ezekial 4: 9 The texts entions these ingredients wheat, barley, beans, lentils and millet.
The text before Ezekiel 4: 9 indicated that the bread was what they were to eat it during a seige until the seige had ended.
Also verse 10 indicates 20 shekels a day is the weight of bread given to eat person to be rationed to eat during the seige..
I didn't convert the recipe to shekels; because your religious leader probably isn't going to advise you to consume 100% Ezekiel bread for 390 days.
A shekel is a measurement of weight used in Biblical times. -- posted by Chef #620675
- Modern Ezekiel Bread - Ezekiel Bread Bagels - Wed, 09 Sep 2009 01:55:03 -0400
- The inspiration for Ezekiel bread is the Bible text Ezekiel 4: 9 The texts entions these ingredients wheat, barley, beans, lentils and millet.
The text before Ezekiel 4: 9 indicated that the bread was what they were to eat it during a seige until the seige had ended.
Also verse 10 indicates 20 shekels a day is the weight of bread given to eat person to be rationed to eat during the seige.. A shekel is a measurement of weight used in Biblical times.
I didn't write this recipe to match the correct amount of shekels a person is supposed to consume per day. Because Ezekiel bread is used as a symbol of giving up things to better sustain oneself thru times of trouble.
But you probably want to use it as a nutitional break from unhealthful modern diets to rich in sugars, vinegars and saturated fats.
A suggested improvement would be to add raisins or diced dried fruit such as apricots to it so its a meal in one on the go. -- posted by Chef #620675
- Guernsey Gache - Wed, 09 Sep 2009 12:16:58 -0400
- A traditional fruit cake from the Channel Islands. I have not made this but have eaten many and with a good strong pot of tea. From From www.islandlife.org -- posted by Coasty
- 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 Chef #1454650
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