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    You are in: Home / Cookbooks / Awesome Breads
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    31 recipes in

    Awesome Breads

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    This is as close as I was able to come to the Cheesecake Factory Key Lime Cheesecake--a little creamier than the other versions posted here, and I think closer to the original.

    Recipe #342573

    25 Reviews |  By BecR

    A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes.

    Recipe #391163

    6 Reviews |  By Brenda.

    This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;)

    Recipe #293636

    I found this recipe on www.cookingbread.com- really great website if you want to get into bread making. I made a few minor changes (or mistakes) like using all normal flour because of my lacking instrution following skills. Even doing this my bread turned out wonderfully. Just to let you know the prep time and the serving sizes aren't very accurate. When I made this, my loaves flattened while they were rising so I folded the outsides under and let them rise again for about half an hour- seemed to work well. The brushing with egg was my own addition for a more golden brown color, but you could leave that out and probably substitute soy milk for a vegan bread. Doing 1/3 of the recipe makes a nice sized loaf - I would say good for a family of 4. I hope you like it as much as I did. Soooooooo Yummy.

    Recipe #293990

    This is one of my family's favorite coffeecakes. The original recipe called for 3/4 cup evaporate milk with 1 Tbls. lemon juice in it and it was very good. However, using the sour cream and milk makes it even better. It is so moist and tender and delicious you will have to eat seconds! Works well for company or to give as a gift too. I always prepare it on Saturday night for Sunday morning. Just cover lightly with a towel.

    Recipe #91789

    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.

    Recipe #295087

    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.

    Recipe #335606

    1 Reviews |  By Annacia

    Here's something special! Based on the method outlined in The New York Times last November, this bread requires very little effort. But you do have to plan ahead—start it the night before, then bake the next day, or start early in the morning for bread in the evening. This recipe was developed using a bread crock, but any appropriately sized heavy, oven-safe, covered pot should work. This recipe comes from the King Arthur site. Times given do not allow for the long rising time.

    Recipe #266355

    4 Reviews |  By Annacia

    Whole wheat and oatmeal? This bread is not only good for you, its wonderful flavors will speak for themselves. From King Arthure Flour. Prep time includes rising time.

    Recipe #416757

    Recipe #11185

    This recipe is from an old Betty Crocker cookbook that was a wedding gift. It has never failed to please.

    Recipe #67489

    From "The Best 50 Bruschetta Recipes by Dona Z. Meilach", this sounds quick and tasty.

    Recipe #378717

    Easy cocoa filling and a homemade dough -- the stuff of babka dreams! Ghirardelli or other fine cocoas make the best filling. Next time I'll use fast-rising yeast and will report.

    Recipe #159893

    7 Reviews |  By beckerd

    This is my family's favorite bread machine recipe. You can bake it in your bread machine but I prefer to do it the way the recipe reads. I don't care for the way my machine bakes bread. Make sure all of your ingredients are at room temperature before starting.

    Recipe #388680

    Two favorite Autumn treats, rolled into one! I invented this recipe a couple weeks ago, for my cinnamon-loving boyfriend and I think they turned out pretty well :). I noticed that the pumpkin flavor comes out best after the buns have been chilled. Note: this recipe makes a *lot* of cinnamon buns, so would be great to prepare for gifts or a party/potluck. If you plan on making these for yourself, I would consider halving the recipe. I also eyeballed the filling ingredient quantities and didn't precisely measure them, so the spices/brown sugar/apple juice quantities may need adjusting for your personal taste.

    Recipe #383678

    Coiled buns made with cream cheese with a powdered sugar glaze, mmmm...mmmmmmm! This recipe won grand prize in the yummy yeast rolls contest and was submitted by Susan Peck from Republic, Missouri. Susan says she sometimes substitutes cherry or blueberry pie filling for the cream cheese. She has also sprinkled her rolls with cinnamon sugar and sliced almonds and reshaped the recipe to make a yeast coffee cake. Adapted from Country Woman magazine(2004). Prep time includes rising time.

    Recipe #161814

    1 Reviews |  By *Alia*

    These are best while still warm.

    Recipe #296553

    11 Reviews |  By seesko

    A great breakfast treat. Along the lines of monkey bread, but with bacon and cheese instead of cinnamon.

    Recipe #221003

    Absolutely devine! soo soo good! It was perfect for a holiday brunch! I got this from Better Homes and Gardens

    Recipe #201962

    These are a delicious, easy way to use up those bananas that are on the way out. My children love these. The yogurt helps to make them moist. You can freeze these if you like. I have also used mini-loaf pans and baked for about 35 minutes.

    Recipe #288243

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