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Awesome Breads

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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

27 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

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

Found this on-line at recipeisland.com/caribbean recipes and am posting it for ZWT. It sounds delicious and more like a dessert. I am not a fan of coconut, so would leave that out!!

Recipe #369515

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

Bear with me here...I had these awesome garlic rolls a bunch of years ago...I had a craving and searched EVERYWHERE for a recipe...and...nada. So - I made one up. This is not exactly a scientific recipe. I kind of forgot to measure while I was cooking it. I added more of what I like and less of what I don't. Use your own best judgment. As long as you love garlic, you'll be fine. I use New York Style Pizza & Calzone Crust (# 325453) but any recipe with a denser kind of crust will work just fine Hope you LOVE 'em!!! PS-I use half butter and half olive oil and I love it with Romano Cheese too Prep time includes proof time.

Recipe #325688

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

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

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

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

27 Reviews |  By Debber

Headline: BREAD MACHINE RESCUES MEAL FROM BOREDOM! Never again will you purchase French bread from the store. Impress your friends and neighbors with a warm loaf, laugh delightedly when the compliments start rolling in. COOKING TIME includes rising time, too.

Recipe #223483

11 Reviews |  By seesko

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

Recipe #221003

1 Reviews |  By Rita~

Flavor's of onion, garlic, rosemary and lavender from Recipe #206538 give this a French taste.

Recipe #209691

This naan is from the New Vegetarian Epicure. With just four ingredients and no yeast, it is simple to mix up, but it is so soft and flavorful I figured I'd add it to the many recipes already posted. Prep time does not include 1 hour of "resting."

Recipe #203261

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

This recipe produces two crusty and chewy loaves that are so very good and so much better than store bought.

Recipe #101476

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

easy quick sour cream doughnut. Dredge with powdered sugar and serve.

Recipe #75643

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

Recipe #67489

When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

Recipe #63244

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