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Awesome Breads

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

Recipe #378717

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

Recipe #75643

1 Reviews |  By Rita~

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

Recipe #209691

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

1 Reviews |  By *Alia*

These are best while still warm.

Recipe #296553

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

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

11 Reviews |  By seesko

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

Recipe #221003

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

Recipe #101476

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

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

Recipe #67489

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

This Irish soda bread recipe was passed on to me by a dear friend of my mother's who was born and raised in Ireland. It's the best Irish soda bread I have ever had. It is much higher, lighter and softer than most other recipes I have seen. It has an excellent flavor and texture, as well.

Recipe #20616

This is a lavosh that's a lot like a sweet cream cracker. Roll it as thin as possible between two sheets of waxed paper for a wonderful crispy snack. Prep time is approximate.

Recipe #238552

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

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

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

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

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

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

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