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


    I stopped eating bread on a regular basis in 1999, when I began eating a lower-carb menu. Oh, how I miss my breads! Lately, we've begun adding them back into our eating on a small scale, so here's my collection of recipes that I want to try. Um, I also have the dreaded Fear Of Yeast that I hope to conquer...

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    DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.

    Recipe #29100

    54 Reviews |  By Tish

    Found in response to a request for a bread machine recipe for Ciabatta Bread. I love this stuff. It is one of the best breads I make!

    Recipe #29253

    In this recipe adapted from Cooking Light, bacon and chipotle chiles give corn bread double the smokiness to offset the buttermilk's tang. Would make a delicious addition to a corn bread stuffing!

    Recipe #119117

    Great for afternoon or morning tea and perfect with soup - these are delicious.

    Recipe #115690

    A lovely savoury version of the good old scone. I came across this recipe in 'Ideal Homes' magazine and thought I'd have to give it a try. Great for easy entertaining. They are lovely served warm with a mild, creamy goats cheese and a sweet tomato chutney.

    Recipe #98905

    1 Reviews |  By venus2

    mild on the heat scale, best served warm. for entertaining, try cutting out scones with shaped cookie cutters. these are great with any BBQ or grilled dish. WE like them with huevos rancheros(eggs & chili) for brunch.

    Recipe #66779

    Washington State produces large numbers of cranberries. This delicious recipe featuring them is from the Inn at Barnum Point, Camano Island, Washington.

    Recipe #111949

    12 Reviews |  By najwa

    My husband likes ricotta cheese a lot, so I came up with this recipe .. You won't believe how light these scones are .. Next time I will sub lemon juice for the milk, and grated lemon rind for the cinnamon ..

    Recipe #21004

    This "light as a feather" bread is spongy and full of air holes, not leaden like many focaccias. Try it with BLT, fresh basil, sprinkled with vinaigrette for a fabulous sandwich or a bacon/egg. This dough also can be used for deep dish pizza crust. Recipe from "Cook's Illustrated".

    Recipe #117325

    Not all biscotti are for coffee dunking! :) These biscotti are perfect for dipping into chili or thick soups and stew! From Cooking Light, March 2005.

    Recipe #114934

    From "Simply Classic," the Seattle Junior League. The fishing and sailing communities in the Pacific Northwest are quite active, and recipes from the boat kitchens are much in demand. Simple, and delicious!

    Recipe #114929

    Adapted from a recipe in "A Treasury of Great Recipes" by Mary and Vincent Price, this is an excellent loaf that Mr. Price called his "house bread." He states that it has a taste and texture very close to real French bread. Enjoy it fresh and warm, spread with garlic butter and sprinkled chopped parsley and chives. Mr. Price suggests it is excellent with Dungeness crab, mustard mayonnaise, and Italian Soave white wine. The original recipe employed hand kneading, while this recipe has been updated using a modern mixer (a KitchenAid works great!). Source: Michael Rodgers (Michael in Phoenix), Gail's Recipe Swap.

    Recipe #111945

    Posted by request, here is Mr. Price's recipe for cheese knots! "Marvelous to serve with soups or salads." From "A Treasury of Great Recipes."

    Recipe #114585

    Most recipes online from Mr. Price have been from his best-known cookbook, "A Treasury of Great Recipes." This one, however, is based on a recipe from the cookbook published with his wife in 1969, "Come into the Kitchen." Posted on a request from folks looking for Vincent Price cheese bread recipes. Prep time does not include chilling.

    Recipe #114769

    3 Reviews |  By L. Duch

    These are just like the one's you buy in the mall. Found this recipe in "Breads and Soups" booklet, I received from my swap partner Cathy. These are easy and really good.

    Recipe #113866

    This is my mother in law's recipe. I made these for my annual Christmas Brunch and they turned out great! (Prep time and cook time do not include rising time.)

    Recipe #80089

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