This is based on a French recipe but I changed it substantially. Be warned that this "bread" has a consistency unlike any you've seen! It's actually delicious ... It can be eaten as it, without butter. It'll be great with wine and cheeses or on a platter with cold meats and other savory items. It's great with fried fish, or simply a mixed-greens salad. Next time I'll probably add walnuts in chunky bits as well. Easy and quick. I give both metric and American weights and measures.
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."
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)
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!
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 :)
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.
Posted in response to a request for a recipe for hard pretzels. EDITED TO ADD: After seeing Marlene's photo and reading her review, I just had to try this recipe immediately. Made soft preztels w/ my granddaughter this morning and they were both easy and good. From start to finish, it didn't take very long at all. A great project to do w/ kids!
Growing up Mom always (and still does) served these hot out of the oven with our beef stew. We slathered them with lots of butter & molasses and now the two recipes just go together! We can't have beef stew without them now! I cut them fairly thick for a nice fluffy biscuit. Also good with butter & strawberry jam!
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.
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.