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    You are in: Home / Cookbooks / Breads
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    Breads

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    This is from Beatrice Ojakangas' Great Holiday Baking Book. I own several of her books due to our common Finnish heritage. She says, "You really can do these rolls from beginning to end in an hour! I use the food processor to mix the dough and hasten the rising by using rapid-rise yeast. This yeast is so finely milled that it dissolves right in the flour mixture, and it can stand a higher temperature, giving the dough a boost for the single necessary rising." These were handy when my step-sons lived with us, and of course, they loved them.

    Recipe #268957

    Best mixed in the ABM on the dough cycle only, and baked in your oven. Dried cranberries and toasted pecans in rye bread -- lightly flavored with ground cinnamon and orange oil, or leave them out if you prefer! -- The bread smelled heavenly while baking in my oven! Delicious toasted with cream cheese -- makes great french toast, or equally good for turkey sandwiches! ---- Note: My bread machine does not have an "add beep" so I rough grind the pecans and cranberries in a mini-chopper, so all ingredients can be added to the bread machine all at once!

    Recipe #384163

    This recipe is a variation of my recipe for recipe #293120. It was inspired by a tag I did while hosting Kittencal's Cookathon in memory of her husband John. I tagged her Recipe #127124 & realized that my favorite part of a Reuben sandwich is the rye bread; so I modified my own dough recipe with rye flour & caraway seeds. This is a super easy recipe & the rye flavor complimented Kitt's reuben recipe very well. It will also be a great side for a traditional St. Patrick's Day feast of corned beef & cabbage.

    Recipe #344236

    When I moved to Ireland from New York City area with my husband (who is Irish and I'm 1st. generation Italian American. I wanted to make this because it is a staple in Irish households. The recipe can be doubled. I hope you enjoy.

    Recipe #434179

    11 Reviews |  By 1Steve

    These are delicious peach flavored muffins with a delightful cream cheese filling and cinammon sugar topping. Recipe Courtesy Addie's Attic Bed & Breakfast

    Recipe #111288

    Healthier version of cinnamon rolls, in the shape of muffins. I found this on www.dailyunadventuresincooking.com.

    Recipe #449578

    Delicious traditional homemade bread from Newfoundland. I found this recipe on a blog called 'Rock Recipes'. Prep time includes 3 hours resting time to let the dough rise.

    Recipe #441021

    Ahhhh, fond memories of my mom making tortillas on a Tuesday evening for dinner (it was bean night). This recipe was hard to recreate, my mom is a cook who used a pinch of this and a fistful of that, LOL. Great memories. Thanks mom! (Yes, my mom loved them!)

    Recipe #433926

    This is the recipe my husband's grandmother made religiously every Monday. It has a great rustic texture and slight sweetness that makes wonderful toast - especially when slathered with peanut butter. I'm putting it here for safe keeping - I've lost the recipe once; never again!

    Recipe #354840

    This is from Bread Machine Magic. The best bun we ever had. When barbecuing, I usually divide the dough in half and make 4 burger buns and 6 hot dog buns.

    Recipe #169916

    1 Reviews |  By n_marae

    This recipe is easy and very healthy! Requires no special equipment or bread mixer. Just a large bowl and your hands!

    Recipe #357527

    This is a hearty bread that is low in fat and a good source of iron and fiber. To achieve the best results make sure all ingredients are at room temperature. Recipe adapted from KraftFood's website.

    Recipe #223644

    408 Reviews |  By DDW

    We think this is the best white bread recipe ever! It is a tender bread with a slightly sweet taste. My dinner rolls using this dough are so good, everyone always loves them. It doesn't take to long to make them when the bread maker does most of the work. The cook time is listed for the rolls only because everyone's bread makers cooks at different rates. Mine is older and a regular loaf will take 4 hours and 10 minutes. I have found that 15 balls of dough fit perfectly in the 9X13 pan with sides touching after raising the 2nd time but they can be made whatever size you want. I hope you enjoy this great bread as much as we do.

    Recipe #71373

    34 Reviews |  By Sage

    Really really good bread right out of you bread machine.Crunchy!!! I have been using the bread machine and baking it in the oven with great success. Try 1/2 white and 1/2 whole wheat flour for and even better flavour.

    Recipe #41893

    32 Reviews |  By najwa

    Yummy Indian naan bread .. Goes great with curries etc .. very easy to make since the bread machine does all the work! Try adding spices, or use whole wheat flour instead of white ..

    Recipe #41503

    Recipe #12326

    This bread is perfect used for sandwiches! Lovely texture, inviting aroma!, and yummy flavour! The colour AND flavour can easily be adjusted to suit your own taste.

    Recipe #23647

    These are what I would desribe as "best ever bagels". They are crisp on the outside and soft and chewy on the inside. I've had this recipe for years - and was passed on to me by another bagel lover. They are especially nice eaten whilst they are still warm, spread with Philadelphia Cream Cheese, thin slices of smoked salmon, a good squeeze of lemon juice and some freshly ground black pepper! They are also very nice for breakfast,toasted and spread with Philadelphia Cream Cheese,and raspberry jam!

    Recipe #20476

    A nice simple hearth-like bread...Great for anything from toast to sandwiches!

    Recipe #4218

    58 Reviews |  By Bergy

    This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.

    Recipe #13750

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