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    You are in: Home / Cookbooks / bread
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    16 recipes in

    bread


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    Soccas are a garbanzo flour pizza-like flatbread from the Southeastern France. It is naturally and traditionally gluten-free and easy to make. They can be served with any kind of topping... Try it with Kalamata Tapenade ("Recipe #156988"), ratatouille, or sauteed vegetables and herbs. The best one I've ever had was topped with carmelized onions, black olives and anchovies. Adapted from a recipe by Mark Bittman of the New York Times. Gluten-free - Dairy-free - Kosher: Pareve. This recipe makes 1 large socca pancake, the diameter of a 10" cast iron pan. When sliced into quarters, it should serve 2 people as a main dish or 4 people as an appetizer.

    Recipe #189571

    Adapted from Light & Tasty Magazine. No kneading required. Start at least 2 hours before you plan on serving.

    Recipe #175534

    The is a combination of a couple of recipes to get what I was looking for. Love them!

    Recipe #170013

    5 Reviews |  By PaulaG

    Is it a vegetable side dish or is it corn bread? This recipe comes from The New American Diet Cookbook and is credited to having originated in eastern Oregon. It is deliciously different and goes well with stews, bean soup or chili.

    Recipe #147678

    3 Reviews |  By Ducky

    We really like foccacia bread and hate to always buy storemade with their prices. This is a quick & easy method to get homemade foccacia when time is short. You can tailor this recipe to your own tastes by changing the herbs, spices and seasonings. Add some chopped veggies for a different spin on it. I use a store-bought crust, such as Boboli. Can use large pizza crust, as desired.

    Recipe #115562

    It doesn't get any easier than this. This is a great way to dress up a can of breadsticks.

    Recipe #101624

    Yummy pull-apart bread that was part of a county fair baking competition. It is baked in an angel pan and is delicious sliced and toasted. Slice it thin and use it for sandwiches. I make a double batch and slice it and freeze it with 2 slices to a baggie. Then take it out and thaw it and toast it. It won't stay in our house.

    Recipe #101100

    This is a wonderful recipe for cheese bread, if you don't want to add in grated cheddar, add in small cubes of cheddar by hand after kneading. This can also be made on a stand mixer with a dough hook attached. If desired you can add in about 2 tablespoons room temperature Crisco shortening in with the yeast, warm water, sugar and salt, the bread will stay fresher longer and bake out with a softer texture.

    Recipe #88459

    This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant.

    Recipe #64446

    5 Reviews |  By chia

    easy, and so moist

    Recipe #47907

    5 Reviews |  By Mirj

    I've been experimenting with cornbread recipes lately and this is one of my favorites. I don't bake it in a skillet, I use a regular 8 x 8 pan, and it comes out fine. Really yummy!

    Recipe #35986

    This is just a wonderfully tasty way to start off any good meal. But if your like my family and can't get enough of artichokes this becomes the weekend snack

    Recipe #33776

    I use my recipe#182417 that I prepare and shape into small balls and then store in my freezer, but frozen store-bought dinner rolls will work fine, the store-bought frozen bread rolls usually come 12 in a package, so you will need three pacakges for this recipe. Prep time includes rising time but does not include thawing the frozen rolls. See recipe#78579 for greasing pan.

    Recipe #204080

    A delicious unleavened recipe. Perfect for breakfast or to serve with soups. Omit the sugar and lemon from the glaze for a savory version. Prep time includes 4+ hours of refrigeration.

    Recipe #89003

    4 Reviews |  By Tish

    This dough will really rise, so I posted the 1 lb recipe instead of the one for 1 1/2 lb. If anyone wants the bigger one after I will post!

    Recipe #83005

    These flavorful tortillas were used at the bakery for our breakfast burritos, which had scrambled eggs, cheese, salsa, fried potatoes, and sour cream. I also use them to make bean burritos, quesadillas, and as an accompaniment with a bowl of pinto beans.

    Recipe #7417


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