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

    Breads

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    My favorite corn bread. Sweet just the way I like it.

    Recipe #83625

    This naan is from the New Vegetarian Epicure. With just four ingredients and no yeast, it is simple to mix up, but it is so soft and flavorful I figured I'd add it to the many recipes already posted. Prep time does not include 1 hour of "resting."

    Recipe #203261

    I love tasting different cornbread recipes, and I have to admit, I think this is the best that I've ever tasted. Usually I have to put tons of butter on it, because it's so dry and just doesn't have much taste to it, but this recipe is very moist, and you can eat it alone, it's got a great sweet taste to it. Try it...and let me know what you think. Thanks to Betty Crockers Big Red Cookbook for this great recipe.

    Recipe #109767

    Even the beginner cook can make these. And they're true home-made rolls. They must chill 2 hours. Or you can make them up 3 days in advance.

    Recipe #40633

    101 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

    69 Reviews |  By Dawn

    Long before Boston Market cornered the market on cornbread, the women in my family were making up a darn good corn bread themselves. Every BBQ or potluck this cornbread was in demand. I finally handed one of my aunties a measuring cup (you know they never measure anything) and learned how to make it. It really does resemble the taste of Boston Market, almost could be a dessert with that sweet taste of honey and some butter on top...

    Recipe #79857

    I was lucky enough to have my Italian uncle Pat make this for me all through my teens. I like to think now that it sustained me more than physically. I could eat this every day and never get tired of it - it's the perfect bread.

    Recipe #61816

    My kids named 'em this 'cuz they is so good! LOL Great with soups, stews, jams, jellies or just by themselves. Who ever said homemade was hard just didn't know Mama! Extra note: Edited 3/07 to answer questions and help you make these come out perfectly. You can even add garlic powder and cheese to make those 'famous restaurant type' biscuits, BUT BETTER. Edited 8/08 to add yes these are basic biscuits. To add additional flavor try adding in herbs and seasonings as stated in the previous edit above. Onion powder, garlic powder, fresh cracked black pepper, herbs like oregano or rosemary. You could even brush the top with melted butter when done baking or add some Butter Buds or Molly McButter if you like. This also doubles very easily. and again 11-08 This dough is very wet and sticky. Make sure your hands are well floured and gently press into shape to knead- do not knead vigorously, you will have a mess. Gently pat and use a kneading motion to gently fold the dough into itself and form into a square shape.

    Recipe #134775

    This is a bakery-quality bread that is on regular rotation at my house and has been so for many years it is one of my family's favorite breads, because of the addition of egg the rising time will be slightly longer than usual --- there is very little sugar and no butter or shortening in this bread which gives this bread a spongy-like texture, perfect for dipping! If you are a jalapeño lover then by all means add in as much jalapeño peppers as you desire, this bread does not require forming into a loaf shape just shape into two large balls which makes it an easy recipe for a beginner baker :)

    Recipe #137007

    This recipe came with my Kitchen Aid mixer, and makes two absolutely beautiful loaves of French Bread. I misplaced my recipe book and recently found it again, so am adding this recipe to Zaar for safe-keeping! Make sure you use a very, very sharp knife to make the diagonal slashes. This bread is delicious on its own, for sopping up stew or soup broth, and with your favorite cheeses or toppings. Prep time specified includes rising time.

    Recipe #52289

    Delicious cornbread that won't clog your arteries. I've adopted this recipe as it didn't have a loving owner. I have made it myself and you can read my comments in my review! I have updated the cooking time and added optional ingredients.

    Recipe #87115

    35 Reviews |  By Mole

    This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.

    Recipe #117941

    27 Reviews |  By Jockey

    Just was looking for a good, plain italian bread. You know the kind thats crusty on the outside, chewy on the inside. Italian style bread without all the herbs. Easy for the bread machine. Even though RecipeZaar is my favorite, I searched the internet. Found different recipes around the internet. Combined some from here some from there and kind of changed the technique. You get a nice high crusty loaf with a chewy interior and it smells wonderful. As close to the oven as it gets!

    Recipe #175079

    This is a fabulous Madhur Jaffrey recipe...

    Recipe #215545

    One of the best cornbread recipes, this recipe goes back years and I still make it, this complete recipe may be doubled.

    Recipe #80427

    My Mom has nice buns !! I finally got the recipe, and I'm posting it here for safe keeping. The method seems old fashioned, but it has never failed.

    Recipe #114832

    Great cornbread recipe, very close to Marie Callendar's..kinda sweet but oh so good!

    Recipe #174735

    From Kraft Foods. I used to buy these from the bakery but now I don't have to, they're so easy to make. Posted for ZWT III.

    Recipe #230926

    10 Reviews |  By CTRmom

    My mom made these rolls for every occasion I can remember. They are originally in a little cookbook by Beverly Nye from Cleveland, Ohio. They are practically no fail, since there is no kneading involved. They are always light, tender, and delicious, and so popular that I usually plan on at least two per person rather than the one indicated here. They are also really convenient since you make the dough the night before and refrigerate it for the first rise. The times indicated do not include refrigerating overnight or the 2 hours they take to raise before baking. (P.S. Thanks for the photo Danielle)

    Recipe #196957

    I love corn bread. Not the stuff out of a box, but the real thing. I went to make some last night and discovered I had no baking powder! So I looked in my Joy of Cooking for substitutions for baking powder, and the resulting corn bread was the best I've tasted. Try it, I think you'll agree!

    Recipe #195712

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