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    You are in: Home / Cookbooks / xBreads Dough Crepe Waffle etc
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    140 recipes in

    xBreads Dough Crepe Waffle etc

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    whole grain dough kept refrigerated (or frozen) for pizza, pretzels, or buns. The method is similar to Reinhart's "artisan breads every day". Preparation time does not include refrigeration overnight.

    Recipe #486979

    This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast. This recipe came from Kid Spot Kitchen. Notes: This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread. If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together. I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.

    Recipe #491510

    4 Reviews |  By Dib's

    I remember these from a cooking class in Junior High School. This recipe was found on the net and is posted by request-but I can tell you these are good. You will need the Aebleskiver pan to do this.

    Recipe #17932

    Shared from http://www.lovefoodies.com/aloha-bread.html#.Up9bdMRDuE3 These are a delicious bundle of soft, light, mildly sweet rolls with a pineapple flavor. I made them for our Thanksgiving feast last week and they were a HUGE hit -- the best rolls I've ever made!

    Recipe #510330

    102 Reviews |  By najwa

    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.

    Recipe #17977

    A wonderful tropical flavoured muffin that is not so sweet and full of stuff that's good for you, great for sneaking fruits and veggies into your kids :) Created for RSC #8

    Recipe #161349

    Gerri attended St. John the Divine in Houston with me. She used 3 cups Pioneer cornbread mix. I don't usually use mixes, so I just broke it out.

    Recipe #451675

    10 Reviews |  By Nasseh

    This recipe was modified from Paula Wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.

    Recipe #260654

    15 Reviews |  By Jen T

    These muffins go well with soup for an easy meal, or make mini ones and serve as finger food.

    Recipe #29294

    This is an unique recipe that I have found in a cookbook called "The Best quickbreads". I was kind of scared to try it at first and I'm not much of a lime fan, but it turns out yummy.

    Recipe #349446

    203 Reviews |  By BDMK

    "Ready, Set, Cook! Contest Entry." Bacon lattice and cheese topped flaky biscuits filled with fresh chopped tomatoes and onions in a seasoned cream cheese and mayonnaise mixture. This recipe is not only eye appealing but also adds a lot of flavor to your taste buds!

    Recipe #486496

    3 Reviews |  By swissms

    From Gourmet magazine, November 1994. Savory muffin good served with soup. Best when eaten fresh out of the oven.

    Recipe #345529

    This recipe included in my "Grandma's Wartime Edition" Cookbook.

    Recipe #257195

    2 Reviews |  By 4Susan

    Serve as a side, snack or appetizer. Savory, smoky and slightly sweet - plus only 30 minutes start to finish! From my local newspaper which always publishes the greatest recipes! *Chipotle peppers are dried, smoked jalapeño peppers. The ground chipotle used in this recipe can be found in the Mexican/Spanish food section of your supermarket - or possibly in the spice section. This would make a great vegetarian meal served with black bean soup, coleslaw or crusty whole-grain bread.

    Recipe #166153

    Another one found in my great banana recipe search.

    Recipe #452395

    I copied this recipe down ages ago, always meaning to give it a try. I found it today in one of my piles of recipes and decided to share it. This is not a sweet bread. Supposedly, this recipe is from Liberia.

    Recipe #99185

    This recipe is from a cookbook that says that the pancakes are like the ones from the International House of Pancakes (IHOP). I've never had banana nut pancakes from there but I liked the taste of these (even though I didn't make the banana syrup).

    Recipe #61385

    The beauty of this recipe is its versatility. Experiment as you wish with the ingredients. Some people like raisins or currant in their loaves (I do not, but that should not stop anyone). This recipe is a delicious, healthy version of an old standby, and one which the entire family can enjoy. The following recipe has batter sufficient for one loaf; I have doubled the ingredients to create two loaves and bake them at the same time. Eat one, and freeze the other. Enjoy. IMPORTANT: Please note nut ingredients. Omit nuts if there are allergy implications. This recipe was originally created by Tracy Holly, General Manager of the Cory Holly Institute. She writes for national magazines and is a lifestyle coach, lecturer and emcee. Tracy is a health and fitness activist and believes in natural medicine. Tracy is the author of "THE ATHLETE'S COOKBOOK", teaches Latin and ballroom dancing, and competes in Masters' Level Ms Fitness and natural body building. Tracy's recipe appears in the current issue of VISTA Magazine; a Canadian Health Publication.

    Recipe #189086

    This is a wonderful yeast bread made in the bread machine, from a great Cookbook named "Best Bread Machine Cookbook Ever" by Madge Rosenberg. It's filled with fantastic things like sour cream, raisins and bananas. Instructions are included for both the large loaf (1 1/2 pounds), and the small loaf (1 pound). Both of these are exceptional! Note: servings vary so I'm just guesstomating.

    Recipe #303045

    Nan-e Barbari is a popular Persian flatbread. It is often eaten with salty soft cheese such as feta with herbs (sabzi) or jam and a cup of tea for breakfast. It is similar to Armenian matnakash bread. I made this once for my Iranian boyfriend's parents and they approved :)

    Recipe #453533

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