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    You are in: Home / Cookbooks / breads
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    45 recipes in

    breads

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    262 Reviews |  By jean

    These golden, fluffy, butterfy rolls are great hot from the oven. The dough is very easy to shape. This recipe is from a QUICK COOKING magazine

    Recipe #65340

    This recipe came from a lady who worked in the Bell Canada cafeteria for many years. They were a favourite coffee break snack for most employees.

    Recipe #53561

    140 Reviews |  By yogi

    These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from allrecipes.com (but that was before I found this website...I'll never go back!) ha!

    Recipe #35889

    I found this recipe on another recipe site quite some time ago. These rolls are very rich. Look at all the butter! I tried altering the amount of butter, but got better reviews from my family when I left it as is.

    Recipe #79551

    My aunt made these rolls for a post New Year's Eve get together and they were to die for. Delicious! I made them after getting the recipe for her and they are incredibly easy as well. A great recipe for a first time bread maker or and experienced pro! I haven't tried this in the bread machine dough cycle yet, but if you have a large capacity machine, I don't see why it wouldn't work! Enjoy :)

    Recipe #109794

    Brought to you for the Zaar World Tour II by the Dirty Pan Gang. If you want EASY...just use a purchased pizza crust, add toppings and heat per directions on crust packaging. But...the crust can make or break a great pizza!! So for something fabulous and different...try a homemade DEEP DISH CRUST. The crust recipe is brought to you from "The Best New Recipes" by the Editors of Cooks Illustrated...(*see end of description for notes). All you need is two 10 inch cake pans and a baking sheet (or a pizza stone). The toppings represent everyone on our team...but we won't be offended if you omit or change a topping. Topping amounts are guesstimates, you may want to add more or less to your taste. The tomato sauce should not be too heavily applied (but not too thin either), the pesto and ricotta (if used) should be kind of placed in dollops on the pizza, not spread over the whole thing. We hope you dirty your deep dish pan and make our pizza!! *If you actually have a deep dish pizza pan, dough will make one 14 inch pizza. Changes fo 14 inch pizza include rolling the dough to 12 inch round and increasing the initial baking time on the lowest rack to 15 minutes. The amount of oil used to grease the pan may seem excessive, but in addition to preventing sticking, the oil helps the crust brown nicely. *The role of the potato - boiled potato in the dough results in a moister, more tender, sweeter, and softer dough than one just made with flour. Potatoes cause less gluten to be formed in the dough, producing a softer, more tender product. and the sugars in the potato lend a bit of sweetness..."

    Recipe #176120

    122 Reviews |  By P4

    This is my families recipe, with a small change in the method which I learned from a book. It's the only cornbread I will eat. Please use a 10 inch cast iron skillet -- it makes a big difference in how this bread turns out.

    Recipe #51550

    7 Reviews |  By PanNan

    I love fresh bread, but complicated recipes that require 10 minutes of kneading aren't for me. This recipe couldn't be simpler. It's wonderful dipped in an olive oil dipping sauce, or also with fresh creamy chicken salad. It's adapted from a recipe in Flexible Fare by Sandra Rudloff. The prep time includes rising times. Note to World Tour participants - great artisan breads and walnut production are reminiscent of California. This recipe represents the Western U.S.

    Recipe #63979

    A crusty Greek bread often found at delicatessens.

    Recipe #38085

    A wonderful bread adaptable to any season of the year. It freezes well. One of my most requested recipes.

    Recipe #33498

    5 Reviews |  By wizkid

    This is a favourite German almondy christmas loaf. It takes a long time to make, but is very easy.

    Recipe #106984

    Two sheets of dough, one heavy with fruit and nuts, the other, plain, rolled together and baked into a circular loaf in a tube pan, become Italian Christmas Fruit Bread. This is richer than most other panettone recipes but that is as it should be--it's for the holidays.

    Recipe #78548

    This is my mother's cornbread recipe. She uses a cast iron skillet which produces a beautiful crust. This is not sweet cakelike cornbread but authentic Southern cornbread that we eat with a big pot of beans or peas and she uses it for her Cornbread Dressing which is also posted on this site.

    Recipe #147418

    17 Reviews |  By troyh

    Irish Soda Bread

    Recipe #487

    4 Reviews |  By Saturn

    When I was a little girl, we used to make bannock over the fire. I loved it. My Mom hated it. Which made me love it even more!

    Recipe #134130

    *Under Construction* This is restaurant recipe so it makes about 4 pizza crusts. I fixed it up a little to make it easier to understand (hopefully)! Prep time includes rest time.

    Recipe #130896

    This is really more a tip than a recipe - It is so ridiculously easy. After hunting high and low for the recipe for restaurant yeast rolls/bread that are served in many chain restaurants & steakhouses, I was astonished to learn that very often they merely use pre-made ordinary yeast dough and honey flavored margarine - The secret "recipe" I had been searching for was actually just a method.

    Recipe #17764

    This recipe came from stephskitchen.com and it's wonderful. I bake it at least once a month! It has just the right amount of sweetness and it's easy to throw to together.

    Recipe #116185

    7 Reviews |  By Sue Lau

    Has a fresh lemony flavor that is cheerful and light.

    Recipe #46285

    I volunteered to make cinnamon rolls for a children's breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in "A Real American Breakfast" by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.

    Recipe #51405

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