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    You are in: Home / Cookbooks / breads
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    41 recipes in

    breads

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    This makes a fairly dense, rustic (ugly, even) loaf of bread that is tasty and not sweet. It is crusty and rough on the outside, chewy inside. Nummy hot with lots of butter! Note: sometimes (depending on humidity etc) it takes a bit more than the 1 1/2 cups of buttermilk--just keep adding a little bit at a time until it all holds together as stated in the recipe.

    Recipe #160379

    I love using ciabatta to make feta and tomato sandwiches - it's a good, sturdy bread and the porous texture is great for juicy sandwiches. Making ciabatta sounds tricky, but it's really quite easy - just remember to keep the dough wet! Rising times are not included.

    Recipe #139236

    This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time. You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.

    Recipe #95086

    This is my favorite Italian bread recipe. It tastes so good and smells wonderful. **NOTE Prep time has been recalculated due to the first two reviews.

    Recipe #59242

    I found this recipe in Taste of Home Magazine, recipe by Elsie Palmer. I just received my first KitchenAid Mixer for Christmas and couldn't wait to try it on making bread dough and decided to try this recipe, although I only made half, one loaf. Times don't include rising and cooling times.

    Recipe #404470

    No fat and sooo tasty!

    Recipe #65024

    Soft crust, tangy sourdough flavor makes this one of my favorite sourdough bread recipes. A response to those who feel the bread is not sour enough. The taste of the bread relies heavily on the 'sourness' of the starter, which varies from area to area. Here is a suggestion from King Arthur Flour on making bread 'more sour', hope it helps: In general, you can achieve a more sour taste by allowing the dough to ferment for a longer time at a lower temperature. However, the climate you live in and the strains of wild yeast naturally present in the air around you also influence how sour your bread turns out. Some bakers add some extra zing by adding "sour salt" -- not actually a salt at all, but pure citric acid. (This is available through mail order from The King Arthur Baker's Catalogue(R) at 1-800/827-6836)

    Recipe #85644

    This is my favorite banana bread recipe and I won't eat any other. I hope you will like it as much as I do!

    Recipe #30075

    This is an adaptation from a recipe posted on hungrybrowser.com in the Uncle Phaedrus section. I used my breadmaker to put the dough together and then hand shaped the loaves for baking. To use for a panini sandwich, slice each loaf in eighths (rendering 4 sandwiches per loaf), fill with your favorite ingredients and use your panini maker or grill with press to prepare a delicious sandwich. Mangia!

    Recipe #114100

    5 Reviews |  By Mirj

    The making of this bread involves a lot of time waiting for the dough to sour and ferment, but it gives a satisfying feeling to make your own rye bread.

    Recipe #22966

    This recipe came with my Kitchen Aid mixer, and makes two absolutely beautiful loaves of French Bread. I misplaced my recipe book and recently found it again, so am adding this recipe to Zaar for safe-keeping! Make sure you use a very, very sharp knife to make the diagonal slashes. This bread is delicious on its own, for sopping up stew or soup broth, and with your favorite cheeses or toppings. Prep time specified includes rising time.

    Recipe #52289

    183 Reviews |  By rickv

    This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.

    Recipe #46501

    16 Reviews |  By Jill

    My first bread recipe (from a 50's version of Joy of Cooking)and still my favorite. The family won't let me in to holiday gatherings without an ample supply (like half a loaf per person!)

    Recipe #10478

    Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

    Recipe #70165

    70 Reviews |  By NYAmy

    Only a 15-minute rise time! Add a pinch of salt or garlic salt if you wish, but I never do. Easy and quick dinner!

    Recipe #28008

    A delicious, sweet jam. You could make this tart by only adding 5 cups sugar, instead of the 7. *If you do use less sugar, you will have less final product.

    Recipe #107983

    7 Reviews |  By duonyte

    I needed bread and wanted to use what I had at home. This is what I came up with. It came out of the oven with a crackly, blistered crust and a great light texture. Excellent with soup or for sandwiches.

    Recipe #159517

    Crusty loaf. And how simple in a bread machine!

    Recipe #87776

    A recipe I got from a boss of mine years ago. Use low-fat yogurt if you want a more sour taste. Cooking time includes both time for dough to rise twice and time for baking.

    Recipe #107301

    37 Reviews |  By Marie

    This is a wonderful tasting bread recipe with excellent texture that can also be used to make cinnamon rolls. Yum!

    Recipe #85042

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