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    You are in: Home / Cookbooks / breads
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    breads

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    From the Quaker website

    Recipe #135700

    1 Reviews |  By ellie_

    A delicious way to use fresh dill and rosemary from the garden. We like these breadsticks with vegetable soup or chicken salad. Recipe source: Bon Appetit (Septermber 1986)

    Recipe #95387

    This is something I've wanted to try for a long time and finally got the opportunity. It's from a little booklet of recipes I got ages ago - Breads, Breads and more Breads, copyright 1983 by the Pillsbury Company. The marshmallows melt during baking, which leaves a hollow center coated with cinnamon. One change I would do is to make more of the sugar-cinnamon filling mix. I ended up doing that while making these. Prep time is approximate and does not include rising times. The filling can spill out during the baking, so be aware of that. Maybe put a cookie sheet underneath to catch the spills. They were fun to make and I'll certainly make them again.

    Recipe #79024

    These are so good!! We use them a lot for pulled meat sandwiches and such. Enjoy!

    Recipe #126997

    This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack

    Recipe #33776

    I got this recipe from a college roommate. It's fast, simple and tasty. I use this recipe to make two deep dish pizza crusts also.

    Recipe #123659

    My family loves this bread recipe. It's easy to make and it is so different from other recipes. It's a slightly sweet bread and makes a fantastic sub-style sandwich. The guys at my husband's job BEG me to make this.

    Recipe #115676

    You know that bread they serve at Outback Steakhouse? Well, topsecretrecipes.com has got the recipe pretty close. If you want the exact color, you will have to use food coloring, but the taste is very good. Serve warm with whipped butter.

    Recipe #64435

    So easy to make. Goes really good with a plate of spaghetti. If you like you can sub. parmesean cheese for salt.

    Recipe #16847

    I have been making these wonderful buns for years they always turn out perfect every time, very light and airy --- this dough can be baked without using the muffin tins also just roll into balls let rise, and bake on a cookie sheet --- to make cheddar cloverleaf rolls just sprinkle grated cheddar cheese on the bottom of each the muffin tins then also between the small dough balls, you may sprinkle a small amount on top of the balls also, rise for 30 minutes and then bake --- *NOTE* if you are using the cheese option you must grease the tins *very* well, I use my recipe#78579

    Recipe #89107

    14 Reviews |  By Marie

    One of my favorite dinner rolls. Extremely light and delicious.

    Recipe #118450

    People love this bread and can't imagine what smells so good in the kitchen. I got the recipe from the cook at a fancy hotel by buying him a drink.

    Recipe #19322

    This is a very tasty bread. We use it for toast and sandwiches. It is always requested by my family for functions. I got the recipe several years ago on the internet. Sorry I can't remember who from. I sure would like to give them credit. The prep. time includes time to rise.

    Recipe #56276

    Try this wonderful alternative to garlic bread with your next spaghetti dinner. It is similar to cheese focaccia. The recipe is from Pillsbury's Best of the Bake-Off Cookbook. Just recently I made it using the Chipotle-Herb Butter from recipe #63245 and it was awesome too. Lots of possiblities if you use your imagination.

    Recipe #105861

    An easy way to prepare pizza crusts and freeze for later. Of course, you could use them immediately! I like this recipe b/c as a "single babe"... I'm mostly cooking for one these days and like being able to pull an individual-size pizza crust out of the freezer for a quick dinner... or when I have unexpected company!

    Recipe #115005

    411 Reviews |  By DDW

    We think this is the best white bread recipe ever! It is a tender bread with a slightly sweet taste. My dinner rolls using this dough are so good, everyone always loves them. It doesn't take to long to make them when the bread maker does most of the work. The cook time is listed for the rolls only because everyone's bread makers cooks at different rates. Mine is older and a regular loaf will take 4 hours and 10 minutes. I have found that 15 balls of dough fit perfectly in the 9X13 pan with sides touching after raising the 2nd time but they can be made whatever size you want. I hope you enjoy this great bread as much as we do.

    Recipe #71373

    9 Reviews |  By Bergy

    I have never tasted softer, crustier, perfect bread. He says it's the whipping cream that does it! Ted said that he often makes the dough places the four balls in the 2lb bread tin, butters the top, covers it with a cloth then places it in the fridge over night allowing 1 hour at room temperature to allow the final raising before baking. This recipe also makes wonderful buns just size them accordingly.

    Recipe #101358

    17 Reviews |  By chia

    so easy to make, and tastes great!

    Recipe #49756

    Try it you'll like it... easily makes 2 crusts or one very thick large pizza. Great for calzones or breadsticks for dipping.

    Recipe #43740

    183 Reviews |  By rickv

    This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.

    Recipe #46501

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