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

    Breads

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    6 Reviews |  By Tish

    Another easy sour dough starter for those of us who enjoy sour dough bread!

    Recipe #83012

    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

    Made specifically for low-carb diets, this batter is very versatile for making hamburger or hot dog "bun-pancakes". Use two pancakes for each hamburger bun. Use one rolled pancake for a hot dog bun.

    Recipe #65171

    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

    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

    539 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

    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

    A savory alternative to just bread and butter with dinner.

    Recipe #4372

    1 Reviews |  By KyJo

    Something different to go with your Italian dinner in place of or in addition to, garlic bread. Especially good topped with hot pepper jelly.

    Recipe #54721

    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

    103 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

    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

    I adopted this recipe after the original poster, Mean Chef (IHHDRO), departed the site. He posted the recipe on Aug 19, 2002.

    Recipe #37490

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

    Recipe #86624

    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

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

    Recipe #84976

    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

    This is a great way to use up a small quantity of mashed potatoes but I'm sure it can be doubled or tripled for a larger quantity with no problems. I love these muffins with soup for lunch. Originally published in Canadian Living magazine.

    Recipe #104116

    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

    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

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