Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Bread
    Lost? Site Map

    6 recipes in

    Bread


    Displaying up to 20 pages of results. To see all results, or register.

    We make this alongside just about anything we grill! Enjoy! Also, the bread I use is French Tart's Recipe #340621!

    Recipe #417218

    This dough is very easy to work with so if you're not a bread or pizza dough expert, this is a great recipe. It has a very nice consistency and tastes great too. Recipe from The Pillsbury Cookbook. I made it with Pizza Sauce and Pizza Deluxe. Cooking and prep time excludes time for dough to rise.

    Recipe #361155

    If your biscuit-challenged then try this I think you will be pleased with the results! for garlic-lovers add in 1/2 to 1 teaspoon garlic powder you can also add in dried herbs --- make sure that the buttermilk is very cold when adding in the melted butter this will form small clumps of semi hardened butter that is needed for the success of these biscuits I have suggested in the instructions to put the buttermilk in the freezer--- in place of buttermilk mix 1-1/2 tablespoons white vinegar with milk to equal 1 cup then allow to sit for 10 minutes mixing often --- these are best served still warm :)

    Recipe #337664

    You can make your own wild yeast starter from scratch. The yeast is already on the grains you use in the starter. You just need to create the right conditions to wake them up! The pineapple juice may sound like a strange ingredient, but it is what makes this recipe work so well. The juice creates an acidic environment that prevents bad bacteria from taking over and causing spoilage during the fermentation period.

    Recipe #116648

    This recipe is from Paul Prudhomme's Louisiana Kitchen, published back in the early '80s and makes some of the best hushpuppies I have ever eaten; and I DO love good hush puppies.

    Recipe #83686

    These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.

    Recipe #2677


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Ziti Pepperoni Casserole

    Ziti Pepperoni Casserole

    By Charmie777

    50 Reviews

    pic of Heloise's Cake Mix Cookies

    Heloise's Cake Mix Cookies

    By Marg (CaymanDesigns)

    82 Reviews

    More cookbooks from Don426:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes