Delicious, basic bread recipe. Yummy! When I make this recipe, I bake one, and freeze the other two loaves, then use them later. To use later, I simply thaw in greased bread pan & let rise above & continue to follow same directions as posted. Enjoy!
I got this recipe off the internet and the pitas came out soft and delicious, especially with homemade hummus! The only things is they took forever to rise because its so cold, so make these in summer or in a warm place. Also, the ziploc bags are so the pitas stay moist, because you don't want these pitas to have pockets, so after putting them in the ziploc bag, press down any pockets that may have formed.
From "A Passion for Baking" by Marcy Goldman, a cookbook I recently purchased that has taught me much about baking. This batter is amazingly light, as is the finished loaf. As you can see from my picture, if you give into the wonderful fragrance and try to slice this while it is warm, it may break into yummy pieces!
I found this in an old cookbook my mom gave me. It has worked for me every time I have made it, and it makes 3 loaves at a time, so it is the recipe I have stuck with. I make lots of pumpkin bread in the fall, but I give most of it away. This freezes well, it's great for gifts. This also smells heavenly when it is baking. The flavored butters are great on the warm bread.
Hooray for fall! We love this pumpkin bread recipe--especially when the slices are slathered with a generous spread of cream cheese. Makes two loaves, so freeze the other one, or heck--eat it. This bread goes fast.
This is a great pumpkin bread/cake recipe. It makes three "loaves." If you're looking for a savory bread with undertones of pumpkin, you're in the wrong place--this recipe has a relatively rich and wonderfully moist and sweet consistency. This recipe can easily can be used for a pumpkin bundt cake as well. This bread/cake does not need a glaze to stay moist, so if you insist on glazing it, only add glaze (perhaps as a dip or drizzle) as you eat it so you don't exceed the liquid capacity of the batter and cause it to fall apart.
Refrigerate if not consumed within the first 1-3 days (depending on the temperature/humidity in your home).
A close friend's mother's recipe (mad props Sarah H.)!
Edits to description December 27, 2012. No changes made to ingredients or directions.
Super duper delicious and oh so easy. This recipe came from the Bread Machine Collection. I made these for a family dinner dessert and a 2nd batch for a savory roll for dinner. Very versatile and so light, it feels like eating a cloud. There are 3 posted toppings, but I have made other variations as well.
A wonderful moist bread that brings them back for seconds. Add your favorites, nuts, chocolate chips or raisins for a different flavour.
This recipe was handed down to me from my mother who used it for years.
From the 222 Recipes-The Greek Cookery Book. A gift from NurseJaney.
This bread is the bread I ate in Santorini when I visitied my family. I love Greece and loved visiting this unique island. This is a fast and easy delightful bread to make and has a lovely flavor. The colors from the ingredients stand out. It brings a little bit of old world flavor with it and to your home. It is very quick to make.
Enjoy a little bit of Greece. The picture on the book cover is a place we walked and stayed near.
********* this contains no eggs, milk, dairy, meat
I have made this many times for neighborhood gifts. Seems to be very well appreciated. I got this recipe from the Southern Living Christmas book. It also goes over very well at a breakfast get together. This is the most awesome banana bread I have ever tried because of the topping.....
This is a recipe that I got off of an email group that I used to belong to. I don't remember the group. This is a wonderful bread and I make it often. I once forgot the sunflower seeds ( yes I actually forgot the sunflower seeds in Sunflower bread....I have 7 children) and it was still good. This makes a great sandwich bread. I suppose you could leave in the bread maker but I always use the dough cycle on my bread and finish it in the oven. I prefer the shape of bread baked in the oven.
I use a bread machine to make the dough and bake it in the oven for an excellent, light bread for sandwiches and toast! I am sure that you could finish it in the bread machine, but I prefer to bake it in the oven.
Displaying up to 20 pages of results. To see all results, sign in or register.