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

    Breads

    Breads of all kinds! My bread machine was a great purchase because I can either bake in the machine or do a dough cycle and shape and bake in the oven.
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    I was looking for something more healthy for a quick breakfast or snack. This is a great moist quick bread that comes together quickly and husband thinks is good too. It's good plain or with a "touch" of peanut butter (a favorite of my husband) across the top. I divide this into two 8 x 4 loaf pans instead of one 9 x 5 pan. It bakes quicker, stays moist, and goes a bit farther without my husband thinking he's not getting enough too.

    Recipe #384873

    This batch of dinner rolls can be made up to 4 days ahead--perfect for those big dinners where you want to do as much as possible the day before.

    Recipe #107026

    14 Reviews |  By Mirj

    My friend Debbie Yakobian's son Nadav is in the Israeli army. He brought home this recipe and Debbie has started making it every Friday for the Sabbath. My family and I have been fans of this challah and today I finally got the recipe. My challahs are cooling now but we just couldn't resist and had a taste -- delicious! In spite of the fact that there are no eggs in the dough itself, the challahs are very rich tasting. Just think of what they can do for your French toast or bread pudding!

    Recipe #95386

    43 Reviews |  By Mercy

    This recipe is from Fleischmann's Yeast company. I love egg breads, especially for french toast and bread pudding.

    Recipe #94536

    10 Reviews |  By chia

    this is great for breakfast

    Recipe #49754

    1 Reviews |  By Mirj

    Spongy lechuch, made of yeast dough, is served with hot soups and with dips. The preparation is simple, and is done in a frying pan rather than an oven. The result is something between a pita and a pancake, which can be dipped in tehina, simply spread with honey, eaten as is or torn up into a hot bone soup. I've always managed to scrounge some off my Yemenite friends, but have grown so addicted to the stuff thought it would be a better idea if I just made it myself. This recipe comes from Ha'aretz.

    Recipe #100707

    Recipe #55428

    I LOVE KA's pompanoosuc porridge and always make sure I've have it on hand. It's similar to steel or Irish Oats so think either one woul work in this recipe, though I love the pompanoosuc. It's a heavy bread, with a lovely texture and intersting flavo and easy to prepare I got this on the back of the Pompanoouc bag that I ordered from KA. Prep time does not incude rising.

    Recipe #489538

    I've seen shows on them and I want to try these one day.

    Recipe #150590

    4 Reviews |  By Bergy

    This is actually native to New York and is really a type of bagel. It's super good!

    Recipe #16738

    2 Reviews |  By 1Steve

    A nice moderately sweet yeast Bread/coffee cake. Can be made with poppy seeds or ground nuts. Nice for breakfast in the morning with coffee or a no too sweet dessert.

    Recipe #33230

    102 Reviews |  By najwa

    This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe.

    Recipe #17977

    40 Reviews |  By Bitsie

    Think this came from a MasterCook export. I have never tried making them but this recipe seems easy enough. Prep time includes rising time. Have fun!

    Recipe #81116

    49 Reviews |  By Mirj

    This recipe originally comes from Kosher by Design by Susie Fishbein. I've been making this challah every week for the last two months, and it makes a delicious, rich challah. I don't use the bread machine method, making the dough in my Kenwood mixer and giving the final knead by hand, then braiding the challah and baking it in the oven. I'm posting this as a bread machine recipe at the request of Miraklegirl. BTW, I don't use all the water called for in the recipe, I usually add a bit at a time until I'm happy with the consistency of the dough.

    Recipe #142387

    Spoon bread was a favorite dish with Lyndon Johnson's mother, which she passed on to his wife, Lady Bird. With a salad (fruit or green), and meat, it makes a perfect lunch.

    Recipe #3301

    This is the BEST and EASIEST recipe for hot cross buns. I make a few batches of them every Easter and they never last long.

    Recipe #86866

    I found a variation of this recipe on another website, but the original did not contain nearly as many spices or flavorings. I also prefer to use my Recipe #19239 on top of these. If you do not have nonfat dry milk powder, you may use 3/4 cup low-fat or nonfat milk, warmed to lukewarm in place of the water and powdered milk. These are lightly spiced, and if you use the cloves, they will have a darker color. Not very sweet, the icing provides most of the sweetness.

    Recipe #340786

    These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!

    Recipe #123630

    I love the Almond Joy candybar, so I thought to myself, why not make challah that tastes just like it!

    Recipe #406585

    This was my very first attempt at bread and has become a constant in our house. This is one of those things that just says "Christmas", but good any time of year. Freezes well. Our son became the 'official' butter maker when he was only 4. Great fun and wonderful memories. NOTE: Prep time does not include 3-1/2 hours of rising time.

    Recipe #222717

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