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

    Breads

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    513 Reviews |  By P4

    These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

    Recipe #26110

    This is an attempt to immitate the excellent bread that is served in the Macaroni Grill Restaurant.

    Recipe #64446

    This is a really easy way to make a good "yeasty" pizza dough! As well as using this recipe for when I'm making pizza, I also use it for when I'm making a focaccia or a calzone. (The preparation time I have given includes the time it takes to make the dough in the machine and the time it takes for the pizza dough to proof - after removing it from the bread machine, 30 minutes.)

    Recipe #35805

    Southern Living. My kids adore these tiny little treats. We have fun making them together.

    Recipe #25723

    From www.TopSecretRecipes.com. The cold butter is the secret. It's not included in other copy cat recipes.

    Recipe #256914

    These rolls are very soft and light. They make children and husbands very happy. My husband asked, "Can you make these ALL the time?"

    Recipe #96514

    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

    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

    When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

    Recipe #63244

    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

    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

    69 Reviews |  By Lane

    I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

    Recipe #22179

    This is a recipe I found online and adapted to suit my family's taste. You can use either Chorizo or regular bulk breakfast sausage, depending on your tastes. They're both good. If you like spicy foods, add a 4 oz can of chopped and drain green chilies.

    Recipe #87629

    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

    These biscuits work every time and are really good for making ham biscuits or other 'sandwiches'. They hold up well and yet are tender with a wonderful flavor. Prep time includes rest time.

    Recipe #2677

    This recipe is based on an article in the San Jose Mercury News by Stacy Diaz. I tried it and didn't need near as much water as the recipe indicated. The dough should not be sticky. This recipe is healthier since it uses oil instead of shortening.

    Recipe #101601

    From the New York Times, Nov 8, 2006. Adapted from Jim Lahey, Sullivan Street Bakery. Time: About 1½ hours plus 14 to 20 hours’ rising

    Recipe #194745

    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

    Thought I'd post my tried-n-true recipe. This is just great!!!!

    Recipe #145027

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