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    You are in: Home / Cookbooks / Beautiful Breads!
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    96 recipes in

    Beautiful Breads!

    There's nothing like homemade bread! I have put my bread recipes in here. I hope you enjoy!
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    These are so easy. They are comical to look at, as they pop up tall out of the pan like a bread version of a jack-in-the-box. They have a rustic, crunchy exterior, and a delicate and light interior. And you could probably flavor them with any combination of herbs or spices you want. From Menu Musings.

    Recipe #514177

    A mild flavored, hearty and sturdy loaf with rye flour and ground raw almonds. Allow about 1 3/4 hours for rising time. 8 1/2" by 4 1/2" medium loaf, 6-8 medium sized burger buns. Easily doubled. Enjoy!

    Recipe #513960

    This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. From King Arthur flour.

    Recipe #513187

    The key to melt in your mouth biscuits is a light touch. Don't overwork the dough, says Erin Simpson, associate food editor of BH&G magazine. Using cream is like having butter and milk combined-you skip a step and the dough is worked very little. This recipe is foolproof, there's no blending in butter, no rolling. The biscuits are studded with blueberries for breakfast, but they are just as good for dinner, made without berries and sugar. Enjoy!

    Recipe #511501

    Whole Foods’ Seeduction Bread. A hearty, nutty, seedy whole grain bread filled with bulgur, poppy seeds, millet, pumpkin and sunflower seeds. Perfect for eating plain, toasted, slathered with butter, peanut butter or jam, torn off in hunks and dipped in hummus, served alongside salad or soup, as sandwich bread or for egg-in-a-hole. This recipe produces almost an exact replica of the Whole Foods Seeduction. Allow for three hour rising time. From squirrel bread.

    Recipe #511198

    A super easy, puffy cheesy, extra pleasy dish, this one pan wonder has something for everyone. It couldn’t be easier---just mix, bake, serve and eat! Warm and fluffy biscuits are baked right into creamy and decadent Spinach Artichoke dip! Top it with a broiled layer of Cheese and you won't hear anything at the table but ooohs and ahhhs! If you feel the need, feel free to add in chicken to make it a bit heartier. From Ohbiteit.com.

    Recipe #508574

    A delicious pizza! You can use the pizza crust here or make your own or buy one. I have 5 pounds of garlic right now, so this is a great way to use some of it. This does take some time, so make the sauce the night before. Recipe courtesy Emeril Lagasse from the show Pizza Pizzaz.

    Recipe #507767

    Cornbread is a very traditional quick bread in the US, and it usually eaten with chili. We also eat it with soups, stews, and sometimes even with salads. This cornbread also has some pumpkin added for a little twist. If you like cornbread and pumpkin, you should give this a try. From Baltic Maid.

    Recipe #506181

    I took the best of two recipes from the web and put them together.

    Recipe #505462

    A good hearty bread that reminds me of walking by a bakery and smelling the wonderful fragrance wafting out the doors. Enjoy! From Baltic Maid.

    Recipe #505394

    Maria says, These homemade Cheez-Its are so quick and easy to make, and if you love the store bought version, these taste almost exactly the same! And from start to finish they only take about an hour to make! But I warn you, even though it may look like you have lots and lots of little Cheez-Its lined up on your baking sheet, they will be gone very quickly! Because they really are addicting! From Shopgirl.

    Recipe #505315

    Trying to reproduce the Norwegian Almond Pretzels from Epcot at Disney World in the Norwegian exibit. They have a Norwegian Almond Pretzel that they serve at their Norway bakery called, Kringla. They are famous in Epcot. This comes close. Not overly sweet, just soft and delicious. This is European comfort food! You have to let these double in size twice, so plan accordingly. From Soap Mom's Kitchen and allears.net, which claims to have the original recipe from Epcot. I have blended the two recipes.

    Recipe #504518

    Lefse, Norwegian potato crepes, are popular in North Dakota, particularly during the winter holiday season. The thin, delicate flatbreads are cooked in a skillet until lightly browned, spread with butter and sugar and then rolled into a thin tube. Good thing one recipe makes nearly 30 crepes; they'll go quickly! Around 1870 many European immigrants from Norway settled in North Dakota's northeastern corner, especially near the Red River. They are famous for their lefse. Icelanders also arrived from Canada. From the Cooking Channel.

    Recipe #504401

    Visiting my family in Colorado, we went to a place called Verns . They served their world famous Cinnamon Roll French Toast. It was so sweet and so yummy. Here is an easy version I'm pretty golly danged sure you will enjoy. This is not a light dish, but definitely a treat. Adapted from group recipes. :D

    Recipe #504130

    Did you know the cookie was actually invented in ancient Persia (now Iran) in the 7th century, A.D.? The earliest cookie-style cakes are thought to date back to 7th century Persia A.D. (now Iran), one of the first countries to cultivate sugar (luxurious cakes and pastries in large and small versions were well known in the Persian empire). According to historians, sugar originated either in the lowlands of Bengal or elsewhere in Southeast Asia. Sugar spread to Persia and then to the Eastern Mediterranean. I haven't tried this yet, but looking forward to it! From The Art of Armenian and Middle Eastern Cooking.

    Recipe #504078

    A Caribbean breakfast treat called “Bakes.” They are soft, doughy, and almost impossible to put down. Bakes are most enjoyed in the morning – think Sunday morning brunch. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough. Enjoy plain or split open with anything from jam, cheese, meat, salt cod salad, or whatever works for you. Everyone has their own version. Cook time will vary with heat. Enjoy!

    Recipe #503332

    Sri Lanka is an island country in the northern Indian Ocean off the southern coast of the Indian subcontinent in South Asia. Known until 1972 as Ceylon, Sri Lanka has maritime borders with India to the northwest and the Maldives to the southwest. There’s something so cool about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. This is good with curry, coconut sambal, or in the morning with butter and syrup. Gleaned from the Global Table Adventure, I had to add my touch. Hope you enjoy!

    Recipe #502750

    This is a small recipe producing small scones. It’s perfect for baking urges, and you’ll be eating well in less than thirty minutes. Each scone is only about three or four inches long. There’s a TON of berries in them, so don’t be put off if the dough doesn’t come together perfectly like sugar cookie dough. It’s going to be a messy and a little imperfect and that's perfectly okay. Scones originated in Scotland. Treat yourself! From Eat Run Live.

    Recipe #501787

    There's character to spare in this layered flatbread, called msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that's surprisingly substantial.This recipe from Farid Zadi. Zadi likes pairing the flatbread with an acidic dish,but the bread actually goes well with an entire meal, so plan on leaving it on the table from start to finish.

    Recipe #501200

    This bread is great for sandwiches, the crumb is still soft like sandwich bread and the crust is not thick and coarse. A favorite bread for rolls, hamburger buns, sandwich bread and accompanying dinner. This is just like the rolls that were served with soup at the famous Hizzoner's Deli. I buy vital wheat gluten at Walmart, Ingles or the health food store. Enjoy!

    Recipe #498765

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