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23 Reviews |  By Len

Classic Irish Soda Bread

Recipe #15843

1 Reviews |  By Zeldaz

Adapted from The Art of Quick Breads, by Beth Hensperger Easily multiplied for more. It's easy to eat three of these, but hard to eat just one. I recommend using the butter instead of oil.

Recipe #468894

Whole-wheat flours (even pastry flour) absorb more liquid than white flours. You can use all-purpose flour for the whole amount, but use 4 cups total (instead of 3 1/2). Adapted from a recipe at Whole Foods.

Recipe #493856

This wonderful recipe was one a former neighbor shared with me. It is very easy to prepare and so good as a side dish or appetizer.

Recipe #426237

Don't worry: this is a breakfast semi-corn bread sans spiders - spider is the colloquial name for the cast-iron skillet it's baked in. It's worth buying a 12-inch cast-iron skillet if you don't already own one to make this breakfast treat for your overnight guests, your sweetheart, or your kids. It's a creamy corny meal in itself, with some juice and coffee or tea.

Recipe #178136

If you love strawberries, try this treat.

Recipe #179855

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

Recipe #9494

Adapted from a recipe in "Artisan Bread in 5 Minutes a Day." The recipe can easily be doubled.

Recipe #459234

Originally from Jacque Pepin's La Complet Techniques but dough handling is completely different and this will fit in the most common loafpan size available. I suggest you double wrap whatever weight you have in foil to protect your bakeware. This can also be made in a kitchenaid mixer if your arms aren't up for the exercise!

Recipe #121792

A sweetish brown bread with no eggs or added fat. This is a quickbread, leavened with baking soda instead of yeast. As such, it will be moist but rather dense. Adapted from a recipe at

Recipe #454456

Another variation on this specialty of the Caucasus. Serve with a side salad, and it makes a full meal all by itself. This recipe ( was linked from the Wikipedia article ( Time cited does not include rising time (90-135 minutes).

Recipe #452432

These gluten-free little rolls are best piping hot from the oven. Adapted from a recipe by Carrie Vasios at Serious Eats.

Recipe #452285

Inspired by a BLT, this recipe is adapted from one by Donna Currie at Serious Eats. Time does not include 90 minutes rising time.

Recipe #452182

This delicious appetizer from Elizabeth David is topped with sweetly spiced lamb and tomatoes. Its roots are Lebanese and Armenian. It makes a fairly large pizza, enough for 8-10 as an appetizer or 4-5 as a main dish. Adapted from Caroline Russock's post at Serious Eats.

Recipe #451101

A twist on the typical American soda bread. If you like caraway, you can add it; if you don't, leave it out. Adapted from a recipe by Debbie Currie at Serious Eats.

Recipe #450354

This recipe comes from King Arthur. I made minor changes to reflect more generic ingredients. According to them, the best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded 13" x 4" x 4" pan. The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice. You can use all all-purpose flour without the whole wheat.

Recipe #303501

A great way to use up leftover chip dip - onion, ranch or other flavor. The fat in the dip makes the bread soft and luxurious. If the dip you're using is very wet, you may need to add more flour. If your dip is salt-free, you may need to add more salt. Adapted from a recipe by Debbie Currie at Serious Eats.

Recipe #446158

Note that prep time does not include overnight rest in refrigerator. Bread Baking: Cinnamon Knots by Donna Currie

Recipe #445172

A fruit-laden bread, traditional for Chanukah, from the Alsace-Lorraine region on the French/German border. Slice it thin and serve with excellent butter or a creamy cheese. Adapted from a recipe in _Quiches, Kugels and Couscous_ by Joan Nathan, as published by Caroline Russock at Serious Eats.

Recipe #443979

These rolls are faintly sweet from the sweet potato puree. Adapted from a recipe in Lyniece North Talmadge's _The Sweet Potato Cookbook_, as published by Caroline Russock at

Recipe #443978

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