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

    Breads

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

    Recipe #256914

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

    Recipe #213987

    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

    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

    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 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

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

    Recipe #145027

    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

    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

    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

    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

    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

    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

    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

    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

    You can find Spelt flour at most stores that sell bulk grains or at health food stores. The amount of water you add will determine the thickness of your end product, from a pancake to a crepe. They work well as a wrap or cut into wedges and toasted in the oven, it makes great chips for a humus dip. You can change the spices to fit your taste. For a little variety, try adding a little brown sugar or honey instead of the onions, oregano and garlic. Just remember, you'll be eating what the Roman Legions ate as their dietary staple!

    Recipe #107982

    138 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

    This goes well with Corn Chowder.

    Recipe #104549

    Here's a different take on garlic/cheese bread for lovers of black olives. This is a recipe I've tweaked from one I found in a Junior League cookbook.

    Recipe #104267

    Easy to make and the flavour can't be beat. Enjoy with your next Italian-inspired meal, and not just. Prep time does not include rising time.

    Recipe #104017

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