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

    Breads

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    16 Reviews |  By PaulaG

    This was found at alaska.net and trust me works like a charm. Within 4 days I had the most active starter with a wonderful sour ordor. I made this starter on my counter top. After several feedings it continues to improve in flavor.

    Recipe #137811

    A very satisfying and tasty country bread from Eastern Europe, this is not difficult to make. The starter has to be left to ferment for a couple of days, so it does require a little advance planning. This makes 2 large loaves. Enjoy! Adapted from Classic Home Cooking. Prep time does not include time to make the starter or sponge, but does include rising time.

    Recipe #141709

    No machine needed. This recipe is yummy and very forgiving. It is a good bread to eat on its own or with cheese and wine. My friends and Family love it. Wonderful with a spinach dip. Perfect for hearty sandwiches.

    Recipe #66033

    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

    This is an adopted recipe that I've not yet had the chance to try, although it looks wonderful. Any reviews by those who make this recipe before I do (or after, of course) would be appreciated. Thanks!

    Recipe #3186

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

    Recipe #180521

    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

    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

    Source: Bobby Flay Adopted 9/06 (Mean Chef)

    Recipe #37758

    This goes well with Corn Chowder.

    Recipe #104549

    Far better than any English muffins you can buy in the store, and much less expensive, too.

    Recipe #604

    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

    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

    On a cold Sunday in March these taste great with a hot cup of coffee. Very easy to make.

    Recipe #86624

    uses refrigerated biscuits most of the work is done, and sticky, sticky buns.

    Recipe #84976

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

    Recipe #145027

    Serve these hot out of the oven with lots of sweet butter! Fresh corn is best in this. From The New Basics Cookbook.

    Recipe #133549

    8 Reviews |  By Kzim4

    Posted per request. Comes straight from my KitchenAid Owners Manual.

    Recipe #86974

    This is a great recipe for bread made with an alternative grain to wheat.

    Recipe #115866

    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

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