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    You are in: Home / Cookbooks / Breads
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    From The cold butter is the secret. It's not included in other copy cat recipes.

    Recipe #256914

    This is a longtime favorite family recipe. I always loved when mom had this made when coming home after a day of school! Great for parties and pitch-ins or for an everyday treat!

    Recipe #33467

    mmmmm....need I say more, sweet onions, french sahllots, jarlsberg & cheddar cheeses.

    Recipe #213987

    Crispy on the outside and soft on the inside, this bread flecked with herbs, is an almost identical version to the bread served at the popular restaurant Ramano's Macoroni Grill. I came across the recipe after becoming addicted to their bread and craving it constantly (thanks to Google search and Cafe Michele). It's a great bread to tear and dip in flavored olive oils and to serve with your best Italian pasta dishes, or soups.

    Recipe #62058

    I found this recipe on another website, tried it and loved it! It was submitted by Aronna Palmer and she says it is an authentic French recipe. Either way, it is FABULOUS!! I hope you love it as much as we did!

    Recipe #129943

    There's nothing as wonderful as a freshly baked focaccia. Adapted from "Bread" by Treuille and Ferrigno. i even love this plain, without any filling. You can use anything for the filling; iI've included another variation. Generally, any Italian-style ingredients such as roasted peppers, sun-dried tomatoes, olives, capers, fresh herbs (esp basil/oregano) or grilled aubergines, will complement this bread. Just remember that any topping/filling must be cooked in the same time that it takes the bread to bake. Therefore, vegetables need to be chopped/sliced, and partially cooked (roasting/parboiling before they are used. Prep time includes dough rising/proving.

    Recipe #84306

    This is an adaptation of a newspaper recipe. These would be great as mini-muffins for a buffet, as an appetizer, or just an accompaniment to soup, salad or anywhere you'd like to serve a little bread on the side. Note: The nutritional value will be off since the flavor ingredients are listed with the directions. Sorry, but I didn't want all three to run up the calories either!

    Recipe #357355

    Make breakfast your best meal of the day by having these delicious bacon muffins with a nice plate of eggs and a hot cup of coffee. What a way to wake up!

    Recipe #75267

    Strikingly beautiful rolls with a wonderful crusty toasted hard cheese and herb topping. Wonderful for special meals, guests or just for that extra special touch. Parmigiano-Reggiano, Asiago and Romano cheese can be used for this recipe. If you have to, you can sub dried herbs for the fresh, although the fresh herbs are worth the trip to the market. Make Ahead: The unbaked rolls can be refrigerated overnight, then brought to room temperature the next day and let rise (loosely covered) for 2 hours, then baked. The rolls can also be baked earlier in the day and then reheated just before serving.

    Recipe #151110

    2 Reviews |  By Lubie

    These are great tasting rolls that I found on the net. They were the "Utah State Fair Winner" in the bread category. You can also use some of the dough to make cinnamon rolls by omitting butter/herb mixture and cheese and replacing with melted butter topped with cinnamon and sugar.

    Recipe #40032

    This is now our daily bread -- my daughter makes it several times a week in our bread machine. This has replaced the earlier version that I have posted because we've tried to eliminate white flour from our diets wherever possible. The vital wheat gluten is what makes it possible for the bread to rise nicely. Gluten is the protein part of the wheat kernel, and you can buy a powdered form of it at most health food or whole food stores -- that's what you need for this recipe to work. Without the gluten, it'll be a brick. So, get the gluten unless you want to build a bread wall. Cooking time is for the white bread cycle on our machine. Your time may vary.

    Recipe #107986

    Got 5 minutes? You can make garlic toast with real garlic! This kick-in-the-teeth garlic toast will keep the vampires miles away. Once I tried this, I've never made it any other way. Simple, yet satisfying.

    Recipe #42902

    My mom used to make this all the time. Every time her senior citizens group from the church had a covered dish dinner she got asked to bring this dish. It's a little different from the other broccoli cornbread recipes posted because she used cream cheese instead of cottage cheese.

    Recipe #135953

    137 Reviews |  By Marie

    Serve these wonderfully soft breadsticks warm out of the oven, brushed with melted butter and sprinkled with Parmesan cheese. Goes really well served with Italian meals. Recipe from Quick Cooking.

    Recipe #104628

    Easy to make whole grain bread with a lot of seeds in it. Tasty and healthy at the same time. Germany is known for its bread variety. This is my little personal addition to this variety. This bread was inspired by a recipe I found ounce in a regional cookbook. I like especially the nutty flavor of the whole spelt flour and the delicate different flavors of the seeds. Try it with a layer of cream cheese and honey for breakfast or with any of your favorite spreads. Goes well together with cheese and salad. Some said it taste best without anything else. I make this frequently and it became one of my favorite breads.

    Recipe #130875

    This is an authentic German bread recipe found on My husband, being German, finds North American bread recipes to "sweet" for sandwiches. This bread is very good and quite healthy. You can use either white flour, whole wheat, ry or whole grain. I prefer using whole grain. If you substitute rye flour you may have to use more yeast and the rising time for the bread will also be longer. Preparation time does not include the length of time for the bread to raise. This a simple recipe and good for beginners.

    Recipe #158790

    An easy recipe from Canadian Living. I used pumpkin seeds as I do not care for sunflower seeds. It was suggested to cook this bread in a covection oven for a crispier crust and it was delicious. Unfortunately the crust softened overnight. Preparation time does not include the 3 1/2 hours needed for the bread to rise.

    Recipe #162252

    This is a recipe I developed over 20 years ago for a friend who claimed she couldn’t bake bread. It is written to be used with a large mixer with a dough hook attachment. Do not skip any of the steps or risings – you will be disappointed. If you have bread flour (high-gluten) you don’t need to use the gluten. If you don’t have “10 grain” cereal, use any whole grain cereal. Do not use oatmeal, you will have poor results. At the very end of the directions are additional ideas for amendments.

    Recipe #199829

    A high fiber, high Omega-3 Fatty Acid, healthy bread from Arrowhead Mills. Rising time not included in preparation time.

    Recipe #211354

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