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    You are in: Home / Cookbooks / Bread
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    23 recipes in

    Bread

    My collection of yeast and quick breads. These are tried and true, tested here in the Watson kitchen.
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    I'm submitting this because my kids and my elders love this....I tend to like my broccoli fresh and steamed! I also usually like to use crushed ritz crackers instead of bread crumbs with this, or just leave them off altogether. This recipe came to me through a school cookbook, which was a collection of recipes other people had gathered together....have no idea who Penny is! But the recipe was submitted by Laura Harms. That is all the credit I can give!!!

    Recipe #439634

    These are made with refrigerated biscuits, all dressed up with some butter and seasoned with onion, garlic, basil/dillweed, poppy seeds and parmesan cheese. Not gourmet, but sometimes you need something quick and easy!

    Recipe #435412

    Received in an email; we eat a lot of fresh green beans...posting for future use.

    Recipe #425114

    I'm always looking for another way to prepare green beans! This has a hint of asian flavor because of the peanut butter and sesame oil.

    Recipe #410837

    When I was growing up, my Grannie would make fried cornbread in the skillet on top of the stove to save time, instead of baking it in the oven. I always loved it...it didn't crumble and fall apart, and it was nice and crispy. Try regular cornbread that way...it is wonderful with some cabbage, pinto beans, fried apples and southern cooked pork chops! This recipe is a souped up version of what she used to make. To me its a meal in itself, but it really goes well with chili! Its also good dipped into homemade salsa. This is best cooked in a cast iron skillet, although you may use others.

    Recipe #344037

    Delicious zucchini bread made even more delectable and moist with crushed pineapple. The addition of grated carrots and chopped walnuts meld really well with the zucchini and pineapple.

    Recipe #229834

    This is a great recipe from River Road Recipes (published by the Junior League of Baton Rouge). Perfect served with gumbo or red beans & rice, or any Southern meal.

    Recipe #218770

    31 Reviews |  By Zurie

    After posting this recipe, and making the bread at least 3 times a week, I have simplified the rising process, and eliminated the messy parts. The original recipe comes from baker Jim Lahey of the Sullivan Street Bakery, and has been discussed on Zaar. I have tweaked it a bit, and this is the closest I can come to those French "boules". It is real BREAD bread, not chemical cottonwool. All you need is time. The instructions are terribly long, but once you've read through it, you will see it's only to make the already-easy process still easier. Now you only need hunt up a suitably heavy pot with lid ... This is the best bread I've eaten in years. UPDATE, 13-8-07: Decided to try and use 4 cups flour to get a fatter loaf. It worked, and with the same smallish pot I got a lovely loaf. This 2nd recipe is tacked on to the instruction list. Good luck! By the way, if you want wholewheat bread, don't use this recipe. Rather use your bread machine or your normal way of bread-making. This very French-style loaf should be made from white bread flour, and you can add in a little fine rye flour. Sometimes I add 1 cup of "brown bread grain flour" which is very finely stone-milled, and has no large bran flakes. But basically, this is a white bread. Go on, indulge! Slice a piece for yourself when you can handle it and the crust is still crunchy-hard ... Heaven!

    Recipe #196201

    These are the softest and most delicious rolls I've ever had. There's NOT a bit of pumpkin flavor....the pumpkin just seems to add moistness and color. My father and brother (who don't eat pumpkin) love these rolls when I make them at holiday dinners. I have to make a double batch because some people just sit and fill up on these rolls instead of dinner. They stay soft for days if wrapped. Prep time includes the waiting time for rising.

    Recipe #116224

    Copycat recipe.

    Recipe #95553

    This is one of my favorites. The recipe came from Eagle Mills. If you don't have buttermilk, you can substitute 1 cup milk plus 1 teaspoon cider vinegar, and let it sit about 10 minutes before using. You can also add 4 tbs. buttermilk powder to the dry ingredients and substitute water for the buttermilk. I have also used plain all-purpose flour with excellent results.

    Recipe #90151

    25 Reviews |  By Rita~

    You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.

    Recipe #50379

    36 Reviews |  By Sage

    Really really good bread right out of you bread machine.Crunchy!!! I have been using the bread machine and baking it in the oven with great success. Try 1/2 white and 1/2 whole wheat flour for and even better flavour.

    Recipe #41893

    I love this recipe and the odd part is you use a yellow cake mix. Works wonderful.

    Recipe #38382

    A great dinner roll. Or use this all purpose dough for cinnamon rolls, Swedish Tea Ring, or homemade "brown and serve" rolls. A keeper!

    Recipe #25426

    This makes 2 loaves of the best zucchini bread I have ever tasted.

    Recipe #21171

    This is the best cornbread I've ever had. The cottage cheese melts into the batter and tastes great. Try the optional add-ins. This is a great complement to chili.

    Recipe #18947

    Just good cornbread.

    Recipe #11012

    These are copycats of the delicious "Cheddar Bay Biscuits" served at Red Lobster.

    Recipe #9494

    Recipe #4423

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