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    You are in: Home / Cookbooks / BREADS
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    74 recipes in

    BREADS

    Nothing better than home-baked breads warm from the oven!
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    10 Reviews |  By PanNan

    A delicious way to use those summer berries.

    Recipe #39200

    It is a very moist bread and even tastes better after sitting for several days. Note: This is one of my adopted recipes

    Recipe #6675

    This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!

    Recipe #17123

    The bread that Ethiopian food is served on/with.

    Recipe #11239

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

    Recipe #70165

    The following is the baking instructions to make pitas using the dough made with Recipe #309834. Now you can make delicious fresh pitas whenever you need them . . . perfect solution for a small family! The only special equipment needed is a baking stone. The Master recipe will make four pounds of dough . . . the recipe below will use 1 pound of dough, making 4 pitas.

    Recipe #310219

    Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

    Recipe #191057

    I use my bread machine to do all the grunge of making the dough for this recipe. Keeps the kitchen clean too.

    Recipe #34741

    This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. Mix enough dough for several loaves and store in the refrigerator for up to 12 days. The fruitier the olive oil the better the flavor. This recipe come from the Artesian Bread in Five Minutes a Day cookbook. Use this dough to make: Recipe #310451 or Recipe #388861 or Recipe #387527 or Recipe #387678 or how about Recipe #387780. UPDATE 9/09: used this crust to make a Recipe #363140 on the grill Recipe #322248 and it was fantastic! NOTE: Best made with white flour, however if you must substitute whole wheat, only replace half, or use Recipe #317560

    Recipe #387518

    This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I’ve never gotten with home bread baking before, the results are wonderful -believe it or not!

    Recipe #282232

    First, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472

    Recipe #309834

    31 Reviews |  By Zurie

    After posting this recipe, and making the bread at least 3 times a week, I have simplified the rising process, and eliminated the messy parts. The original recipe comes from baker Jim Lahey of the Sullivan Street Bakery, and has been discussed on Zaar. I have tweaked it a bit, and this is the closest I can come to those French "boules". It is real BREAD bread, not chemical cottonwool. All you need is time. The instructions are terribly long, but once you've read through it, you will see it's only to make the already-easy process still easier. Now you only need hunt up a suitably heavy pot with lid ... This is the best bread I've eaten in years. UPDATE, 13-8-07: Decided to try and use 4 cups flour to get a fatter loaf. It worked, and with the same smallish pot I got a lovely loaf. This 2nd recipe is tacked on to the instruction list. Good luck! By the way, if you want wholewheat bread, don't use this recipe. Rather use your bread machine or your normal way of bread-making. This very French-style loaf should be made from white bread flour, and you can add in a little fine rye flour. Sometimes I add 1 cup of "brown bread grain flour" which is very finely stone-milled, and has no large bran flakes. But basically, this is a white bread. Go on, indulge! Slice a piece for yourself when you can handle it and the crust is still crunchy-hard ... Heaven!

    Recipe #196201

    From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours’ rising

    Recipe #194745

    This recipe is a variation of Red Lobsters "Cheddar Bay biscuits". Honestly, I like my way better. The are soooooo GOOD!!!!!

    Recipe #31206

    These are copycats of the delicious "Cheddar Bay Biscuits" served at Red Lobster.

    Recipe #9494

    I sometimes add in some dried herbs like oregano or basil it really adds tons of extra flavor, this recipes makes a lovely soft chewy crust and I don't think you will searching any further once you try this dough, it also makes great calzones :)

    Recipe #164371

    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

    This is beer bread with some character. Mix it up for dinner or layer ingedients in a jar for gift-giving. From a Holiday Cooking issue of Better Homes and Gardens.

    Recipe #112703

    Since I've been making these Challah's my family refuses those bought in the Bakery & whenever we're invited for a holiday meal somewhere else, the only request is...please bring your Challahs! This, with only minor adaptations comes from The Spice & Spirit of Kosher-Jewish Cooking. Please read all the directions first--yes, they do take a long time to prepare, but only 30-40 minutes or less of that is active time & they are truly worth it!

    Recipe #90765

    This is an excellent crust that requires no time to rise. Why order out when you can just throw this pizza together?

    Recipe #13546

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