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

    Breads

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    This recipe comes courtesy of Rebecca Rather--her new cookbook is entitled The Pastry Queen: Royally Good Recipes From The Texas Hill Country's Rather Sweet Bakery And Cafe--I hope you enjoy it.

    Recipe #110849

    2 Reviews |  By Rita~

    Taste it and you'll love it! Prepared in the Bread machine and bake in the oven. The herb topping is Recipe #206538 it really makes it!

    Recipe #210458

    8 Reviews |  By Bev

    If you are a meat and potatoes kind of person, this is the bread for you! The velvety texture and rich flavor make this bread a wonderful companion to roasts, and a natural for meatloaf sandwiches. Served warm, it turns a bowl of vegetable beef soup into a memorable meal. From Electric Bread.

    Recipe #56891

    2 Reviews |  By ellie_

    Although time consuming (3 rises) this bread is delicious with winter stews and soup. Recipe source: Bon Appetit (February, 1985). Prep time includes rises.

    Recipe #76127

    Really easy, really good.

    Recipe #136835

    In traditional bread bakeries in rural Italy, bread for a new day is started with a bit of unsalted starter taken from yesterday's bread making. The starter is known as "biga", pronounced bee-ga. No new dry, cake or wild yeast is added, just a cup or so of yesterday's biga. Of course, since the concentration of yeast cells is lower than in a packet or more of purchased yeast, the bread takes longer to rise. It simply takes longer for the yeast cells to multiply to the point that enough CO2 is released to raise the bread. But the slow rise contributes to the very well developed, distinctive flavor of these country loaves. Plus you can go away to work or whatever for the day and come back to bake it later on. You can cut the recipe in half easily. Recipe by Geri Guidetti of the Ark Institute.

    Recipe #81918

    2 Reviews |  By DotM

    When I started out to make these I really couldn,t believe they would taste like a biscuit but they really do and they are delicious and especially easy to make in a bread maker.

    Recipe #104188

    37 Reviews |  By P4

    From Baking with Julia, my favorite baking book. DO NOT make substitutions, or shortcuts in this recipe. I can not and will not guarantee the results if you do. But if you elect to take on this, the Queen of Bread, you will be rewarded with an incredible bread that is great on it's own, makes great sticky buns, and makes really fabulous french toast and bread pudding.

    Recipe #51546

    10 Reviews |  By chia

    this is great for breakfast

    Recipe #49754

    A great filled bread to use as a dinner or a snack.

    Recipe #180521

    This bread has a great taste and texture.

    Recipe #74223

    This is an authentic German bread recipe found on chefkoch.de. 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

    This goes well with Corn Chowder.

    Recipe #104549

    This recipe was given to me by a neighbor, now deceased. It can be halved, doubled, tripled, quadrupled... whatever... to accommodate your needs. It's pretty easy for a yeast based bread; even easier if you have a heavy duty mixer with a dough hook or a large food processor. The rolls freeze very nicely if slightly underbaked. Time does not include rising time

    Recipe #104037

    This pastry goes well with savory pies (buttermilk pie, meat pies, yam pie, veggie pies, etc) - a nice change of pace! The cornmeal in the pastry gives it a lovely crumbly texture. Based on a recipe from "Food and Wine Magazine," Oct 2004.

    Recipe #104143

    102 Reviews |  By Bergy

    This is an easy never fail recipe. You don't even use a rolling pin! Change it to suit the meal you are serving them with - add 2 tbsp parmesan cheese and a bit of basil & oregano, try 1 tsp grated orange peel, or just before baking sprinkle the top with cinnamon & sugar Use your own imagination

    Recipe #17227

    Cara is a wonderful woman on my cyber-playgroup. She makes this a lot despite having 2 preschoolers. She got it from someone by the name of Father Dominic. Times are guesses.

    Recipe #60930

    1 Reviews |  By alijen

    A savory version of scones. Best served warm as an accompianment to almost any meal. They taste almost like baking powder buscuits, but better!

    Recipe #99016

    6 Reviews |  By Stacky5

    This recipe has been a holiday favorite in our family for years! It's one that my Mom passed down to my big sister, Christine, and so, therefore, she became the "Keeper of the Rolls..." We ALWAYS have these at every Thanksgiving and every Christmas, and there are never any leftovers of these rolls! Truly soft, light, sweet and wonderful! NOTE: Prep time includes 24 hours refrigeration time plus 3 hours rising time.

    Recipe #126632

    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

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