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    You are in: Home / Cookbooks / bread box
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    102 recipes in

    bread box

    all the breads i like
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    These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!

    Recipe #169790

    5 Reviews |  By awalde

    The Fastenwähe or Fastenwaje is a carnival caraway-seed pretzel. We get to enjoy it in the region of Basel only around this time of year. The Fastenwähe made it's very first appearance way back in the year 1554 in the Swiss Rheinfelden 20 km away from Basel (Switzerland). More about history (in german): http://www.foodnews.ch/x-plainmefood/30_produkte/Fastenwaehe.html

    Recipe #446613

    From Dodge County Extension 1976 from a large Czech population in Nebraska.

    Recipe #464644

    Mashed potatoes, cream of wheat, and flour is a noodle of sorts. Czech.

    Recipe #464646

    A Czech meal, Dodge County Extension 1976. Has sauerkrat dressing made with duck grease. I am guessing on how much this will serve and how long it takes. This is a very old recipe that children are trying to find because that's how Grandma cooked it. This is vegetarian except for the duck fat, and who has that? Butter or oil could be used.

    Recipe #464649

    Dodge County Extension 1976

    Recipe #464687

    Rolled noodle browned in butter and topped with bread crumbs.

    Recipe #464690

    Dodge County Extension 1976

    Recipe #464684

    This recipe comes from www.germanculture.com & is posted here to help fill out my German contribution to the ZWT6. Preparation time does not include the several hours needed for the dough to rise twice.

    Recipe #423463

    Concha means shell. Prep time is also part of the rise time.

    Recipe #119586

    The mixture of Yoghurt and Honey is delightful. Of all my bread recipes, this is the family favorite. Note: some folks think the rolls are a little sweet, some have suggested cutting the honey back by half.

    Recipe #114487

    This recipe comes via Father Dominic. His website was recommended to me by my friend Cara.

    Recipe #60931

    I got these at recipegoldmine. They don't taste like crescent rolls to me. I modified it a little bit, but they are very good. My son Dave loves crescent rolls and I'm always in search of the perfect one. lol The prep time is a guess--your house is probably warmer than mine, but it needs to double two times

    Recipe #109223

    From Libbie again. Libbie says she always uses butter for baking. Don't laugh; she's 90 and still going strong. very nice buns i didnt really check for rising times just did these until doubles it did take about 1 hour though lol

    Recipe #111929

    Not bread alone, 1st Baptist Church Rochester, 1999

    Recipe #115337

    Libby made these for her kids. She said her Mom made these for her. The amount depends on how big you make them.

    Recipe #123986

    Convent Cookery. Looks like something David Lee would like, wouldn't you boy. I didn't tie these in a knot and they still were nice. They have a light orange flavor--really good.

    Recipe #123988

    Secrets of Hungarian Cooking Goldie has this cook book. This is very good. I haven't tried it so don't know actual cooking times.

    Recipe #124027

    This was from a friend at Hope Lodge. Yes, we sat around talking about recipes guys. It was a lot of fun, a lot of laughing, a lot of remembering. I haven't tried it yet.

    Recipe #124029

    I was looking for yeast pancakes because my MIL who is Czech and 90 couldn't remember how she made them. Evie, her niece in law, found two for me. Thanks Evie.

    Recipe #135767

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