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    You are in: Home / Cookbooks / Breads
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    57 recipes in

    Breads

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    I am now actually "watching" my diet, and in the process am trying to make my favorites in a "low fat" manner. I took my favorite muffin recipes and combined them, made some adjustments and came up with this great recipe. Hope you enjoy them!

    Recipe #62254

    This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!

    Recipe #248806

    3 Reviews |  By vlynn

    From a local extension cookbook

    Recipe #193687

    Kind of chewy and dense but pretty yummy morning snack.

    Recipe #62280

    This isn't so much a recipe as my technique I learned many years ago. I come from a long line of bad-biscuit makers and I was determined to overcome it. In fact, my Mom was famous for her "Don't Go Near The Water Biscuits." The break came when I tried drop biscuits. That was the last time I ever made them because I learned the secret to consistent quality: moisture control. I then learned that fat plays an important but minor role. You can even make okay biscuits without it, but the outside will be crusty and character is lacking....but the type of fat used is not important. I then switched to oil. It's healthier and much easier. But you can cut in shortening or butter if you wish. Below is a variation on just one recipe. Many will work, just increase the liquid. Wet dough in the mixing bowl (similar to drop biscuits) is the real secret.

    Recipe #188990

    In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. This bread is more dense than other types of bread (the loaf at right measures about 13 inches across and weighs a little more than 2 pounds) and can be made with a variety of flours or a combination of more than one. If you have your own sourdough starter, use 1/2 pound (slightly less than one cup for most starters) in place of the yeast in the recipe. I got this recipe on-line for the ZWT Greece from About.com.

    Recipe #308197

    At one point, I always made homemade bread! This recipe, from the KitchenAid Recipe and Instruction book, was our favorite! When it comes out of the oven, you want to be sure to have a knife and butter handy! MMM...homemade bread...one of life's simple pleasures! (Prep time includes two hours for rising of dough)

    Recipe #72787

    Recipe #399059

    I've tried to find this recipe on the web and can't find it. I use this for making bierocks. This is the KitchenAid basic white bread recipe.

    Recipe #260107

    Don't let the long directions throw you - This is so simple. This recipe was in our local paper and I made it today. To quote the article "Spend about 20 minutes making a large batch of refrigerator-friendly, no-knead bread dough that, following a standard rise, can keep up to two weeks.Each day, the desired amount of dough can be removed from the batch, shaped and baked (the basic recipe produces three to four small loaves). Total active time each day you bake is about 5 minutes." This was a HUGE hit with the kids. I love it because it's healthy and oh so easy. I've tried making bread before without great success. This recipe is a keeper. This recipe makes four 1 lb loaves; the dough can be kept in the fridge for 14 days! If you make it, I would love feedback on variations.

    Recipe #260345

    This recipe is from my favorite celebrity baker, Nick Malgieri! I had the privilege to meet him, and taste his baked goods that he prepared for us, at a baking class in Chapel Hill NC NICKS NOTES: The recipe is deceptively simple—the whole success of these scones lies in not handling the dough too much so that it doesn’t toughen. Mix them with a light hand, and they will be excellent.. He is excellent, and so is his baking! This is a famous Scottish scone recipe, which I have adapted from The Scots Kitchen by F. Marian McNeill (Blackie and Son, 1929-1955). Mrs. Macnab was a farm wife at Ballater, not far from Balmoral, the summer residence of the British royal family. During her lifetime in the late nineteenth century, many of the dignitaries visiting Balmoral, including King Frederick of Prussia, came to tea at Mrs. Macnab’s farmhouse because of the excellence of her scones. Now we can all enjoy them! SERVING: Serve the scones warm from the oven, but not red-hot, with butter or whipped cream and preserves or marmalade. STORAGE: Keep the leftovers in a plastic bag in the refrigerator or freezer and warm them up in the oven or toaster oven before eating. (Leftover scones are not fit for guests, however.) This actually makes 4 cakes of 4 scones each, or 16 individual scones

    Recipe #329085

    I found this recipe in a cookbook that was sold by our local telephone company. It is great because I can make it up and cook the rolls as I need them.

    Recipe #75861

    17 Reviews |  By KelBel

    If you are looking for a quick and easy homemade yeast roll, you'll want to try this recipe. Use your blender to combine the ingredients. No kneading required. From TOH Thanksgiving.

    Recipe #340996

    Please try this recipe and provide reviews! Adapted from America's Test Kitchen's "Best Light Recipe" Cookbook. I bring this bread into work all the time. No one can tell the difference between it and its full fat/full calorie mates. The best part is: it works with just about everything you have in your pantry or fridge. Well, assuming everyone keeps plain yogurt around! Enjoy!

    Recipe #360165

    25 Reviews |  By 2Bleu

    So easy and so much yummier. Use more/less garlic to suit your taste.

    Recipe #260536

    Rich, white rolls filled with brown sugar and blueberries, dusted with powdered sugar. The picture looks delicious- I can't wait to try it! From Saveur magazine.

    Recipe #234504

    Our family likes these breadsticks because they are soft and chewy. I like to make them when I am in a hurry because they rise quickly.

    Recipe #71360

    This bread is so easy it's not mine I found it on the net and I have used it many times with various toppings

    Recipe #312997

    Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

    Recipe #73440

    This dressing recipe has been passed on from generation to generation. Our Thanksgiving would not be complete without this dressing! Throughout the years, we have added mushrooms. But when kids came into the picture again, we had to take them out. This dressing is so good that we would make 2 pans of it, one with onions and one without for the relatives that couldn't tolerate onions any longer (usually the older generation). Regardless, we always have this dressing!

    Recipe #203032

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