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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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    Dodge County Extension 1976

    Recipe #464687

    Dodge County Extension 1976

    Recipe #464684

    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 Das Grosse Buch vom Backen; for zaar tour 6. I was translating German so I hope this is right, lol. Coasty helped with that dratted metric.

    Recipe #424875

    A Turkish bread that kind of looks like a cinnamon roll. Making for Zaar tour 6. instires from Binnurs Turkish cookbook; boy is it awesome.

    Recipe #423944

    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

    old recipe from darlene kossman

    Recipe #393801

    Darlene Kossman made this for passover meal April 15th, 1987. It took 5 people to make 2 batches = 100; one big one on cookie sheet for pastor. Figure to cut in 3 parts Helen, 2 Wilma, 2 Phyllis, 2 Darlene, 1 pastor. 60 circles without Phyllis (these are notes on recipe). It has egg in it; that seems like leavening to me but this is the recipe she had.

    Recipe #368491

    From Darlene Kossman, March 1988. She got it from Fern Berg and said it was very good. Copied in her recipe book.

    Recipe #368449

    old recipe from d kossman sally grosserode had this also she said it came from ethal check directions for the amount of flour .these rolls are AWESOME you must like the taste of molasses though i had to use more flour as i was making the rolls just so you know .

    Recipe #342725

    this is the cinnamon roll topping recipe that darlene kossman made s he says its the best ever

    Recipe #340129

    the best filling recipe ive tasted

    Recipe #274285

    From nikibone for zaar world tour.

    Recipe #174003

    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

    I made this up and it turned out well.

    Recipe #162166

    Found online in response to a forum request for breads and muffins that have veggies included. I haven't made this recipe yet... so serving sizes and prep times are estimates.

    Recipe #159117

    Craig Claiborne. The stronger the honey you are using the more pronounced the flavor on this recipe.its a very thick batter , i used 1/2 cup honey and 1/2 cup applesauce and came out fine .

    Recipe #155101

    Marilyn Martell's recipe from State Fair Recipes.

    Recipe #152552

    Whole grain peasant bread.

    Recipe #151214

    I spent years messing around trying to come up with the ultimate French-style, crisp-crusted bread, and many times came within bragging distance. But with this recipe closely adapted from Paula Wolfert’s Country-Style Bread in The Cooking of South-West France – I’ve found it! It is the simplest of breads: flour, water, salt, yeast. It’s good, chewy, coarse, basic: more European than American in taste and texture. Made without fat, sugar or milk, it has a very crisp crust, made even crisper by an in-oven spritzing with water. Thanks to a starter made a day or two ahead of time, it has the faintest tang of sourness. The length of kneading time may seem daunting; so if you do not have a sturdy mixer, have a friend handy…..

    Recipe #150701

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