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

    Breads

    A collection of healthy breads, with a lot of ethnic ones.
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    Another recipe that sounds good for the holidays.

    Recipe #195298

    This is one of those recipes that you can taste with your imagination! I haven't made it yet, but I will soon. I just know it is going to be really yummy with my next Italian dinner!

    Recipe #39632

    I make this when I need a change from my breakfast of oatmeal. You can use any dried fruit that you would like. I serve this either hot or cold with a little bit of milk poured over the top.

    Recipe #241313

    Crispy crust, sourdough flavor in an easy French bread recipe.

    Recipe #180964

    This is a quick and simple bread to make. East it while it is still warm or on the same day. Just mix and bake as this bread has no yeast. This recipe is not gluten free

    Recipe #222143

    This is a great way to use some of your starter without waiting overnight. I made about 4 different recipes to come up with this recipe. I added and subtracted till I got the mix that I likes not to thin not to thick. Hubby is hard to please and even he likes it.

    Recipe #329255

    A savory bread to serve with a hearty soup or stew, made in ABM. Vary herbs to your taste. Cook time depends on your machine. Thekneading can be done in the machine, and then the rise and shape cycles done by hand, to make rolls. One reviewer said rolls baked at 400 for 15 minutes.

    Recipe #210717

    4 Reviews |  By Kree

    In case you need the bread to go along with my Sandwiches of Rosemary Fig Chutney! This is an adaptation of a recipe I found online. It makes a 1 1/2 pound loaf.

    Recipe #134826

    5 Reviews |  By Rita~

    The dough is a moist dough be sure not to be tempted to add more flour! You'll get nice pockets of air in this flat irregular shaped bread. be sure to use Bread flour

    Recipe #187042

    From a Favorite Brand Name Recipes book. I've made too many yeast roll recipes to count but these are my hands down favorite. I make them for all holiday meals and whenever bringing dinner to someone. It's really easy with the bread machine and everyone loves them. It's a lot of butter but don't scrimp, they're well worth it! I've doubled the recipe and either baked in two pans or in a 13x9 pan. If you do this, just watch the baking time and make sure the middle rolls are cooked through.

    Recipe #105177

    We live where cans of crescent roll dough are not available. I searched the 'net for something I could use as a substitute. While I don't claim these are EXACTLY like the canned ones, they're close enough for us. This came from Allrecipes.com (called Blue Ribbon Overnight Rolls). I've always made the dough using a bread machine, so I can't give any feedback making it without the machine. The dough is very easy to work with. EDIT: I just realized this is very similiar to "Recipe #136121", but these ingredients are slightly different and provide bread machine instructions.

    Recipe #223508

    17 Reviews |  By CindiJ

    A friend of the family shared this recipe several years ago. These rolls are very impressive and look like you have worked hard...only the cook knows. Prep/cooking time does not include rise time.

    Recipe #145930

    39 Reviews |  By Dawn

    My daughter fell in love with my bread machine and she is always trying out new recipes, here is her best find yet. The rolls are soft and buttery, a perfect accompaniment to soup and salad.

    Recipe #236658

    43 Reviews |  By rickie

    I really like the idea of being able to 'prepare' a yeast item the night before. These were just so easy to do, no fussing around. I found I had to postpone the baking the next day, so the dough was in the fridge for two nights... with no ill effects. Also, I only baked 1 'round' --with the other one going to bake tomorrow.

    Recipe #35267

    These rolls are so easy to make and tasty too! Original recipe comes from thepioneerwoman.com however I've converted it to use instant yeast. If using regular yeast, increase by 25%. To obtain less sweet rolls, I reduce the sugar slightly.

    Recipe #433922

    This is a great onion bread; plenty of flavor from herbs and green onions. This is nice served with chicken or beef.

    Recipe #96792

    A fluffy, moist wheat and oat bread with a crisp crust. Perfect for baking bread without an oven in the summer.

    Recipe #112579

    Based on a delicious and savory recipe from Madge Rosenberg’s wonderful cookbook, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says, “Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d’oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat.” The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.

    Recipe #370910

    The French love these delicious savoury cakes, they can be found in all supermarkets and good boulangeries. The texture is still very light and "cake" like, as these are not yeast risen cakes; however, the texture is also quite robust and firm, slightly "holey", making these savoury type cakes very easy to slice. You can just slice them and butter them for a snack or use the sliced cake for an unusual and alternative sandwich bread. Or, slice them and then cut into small cubes - then using cocktail sticks attach a chunk of your favourite cheese or spread the cubes with tapenade, cream cheese or your favourite savoury spread. Olives also make a great accompaniment. Please note, that these do NOT have the same texture as a normal sweet cake - as I mentioned before, the texture is holey, firm and amost like a sourdough bread. They freeze beautifully, both in loaves or in slices. Preparation time includes the "resting" time needed for the cake batter.

    Recipe #316039

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