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    You are in: Home / Cookbooks / Breads and pastries
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    21 recipes in

    Breads and pastries

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    I have used this recipe for over 30+ years. I first saw it in a cookbook put together by factory workers. I received this cookbook as a gift and have since made it my main and favorite cookbook. It is so ragged and well used. I hope you enjoy them as much as I have making them.

    Recipe #104703

    These rolls are very soft and light. They make children and husbands very happy. My husband asked, "Can you make these ALL the time?"

    Recipe #96514

    This is an outstanding addition to your Tapa Table and so easy to make. I received this recipe from my friend Pat who I had met in Sint Maarten.

    Recipe #106130

    8 Reviews |  By CeeBee

    I found this recipe online years ago and I've been making it ever since. I make this every year for St. Patrick's Day and get requests for it just about every other day of the year as well. Serve with LOTS of butter.

    Recipe #159569

    This is a not so sweet, absolutely fluffy, buttery, scrumptious Austrian delicacy, that is usually served for breakfast and afternoon tea/coffee. It makes a very nice homemade gift/give away, that stays fresh for a couple of days and works especially well with rose hip jam and butter. Prep Time comes without resting time.

    Recipe #491792

    The cream in this recipe makes it special and, of course, creamier --

    Recipe #479859

    This isn't a fast & easy recipe; unfortunately, it is quite a process. However everyone knows quality takes time! Especially in baking. If you know and love a dense, chewy, flavorful bagel just like the you can get in a wonderful Jewish bagel shop, This process will be worth it to you! I have been making bagels for a while according to a Montreal bagel recipe and everyone swoons about them, but I really do like this one better... Enjoy! Thanks all for your kind comments, I've added a few updates/details to the recipe...Reading your results made me hungry for these after not making them for a while!

    Recipe #335304

    These are too heavenly. From The Essential New York Times Cookbook. Marina Anagnostou’s Spanakopetes is the title there.

    Recipe #476995

    A favorite Artisan Bread in 5 Minutes a Day that will garner raves and praise.

    Recipe #473911

    1 Reviews |  By blucoat

    Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves.

    Recipe #393573

    Barbara Treves' Forever Favourite Apple Pie took top honors at the 1st Annual KCRW Good Food Pie Contest, winning first place in the Fruit & Nut category as well as being named "Best in Show". Start this recipe ahead of time to allow for soaking, resting, and cooling times.

    Recipe #401778

    WELL - this is a yummy one! My kids LOVE to help make these! ENJOY! D

    Recipe #45006

    Recipe #235798

    DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.

    Recipe #29100

    If you've never made a yeasted coffeecake, give it a try. It's a yummy cross between a pastry and a cake, with a delicious topping. It only has to rise for 45 minutes, so it's very do-able for weekends. (Rising time is included in the cooking time below.)

    Recipe #185179

    I have tons of recipes that I want to try that list puff pastry as an ingredient and of course I never have any and forget to buy it when I am out. Here is a recipe to make your own at home.

    Recipe #31504

    This recipe will make two loaves of the *best* French bread you will ever have, I have been making this for years with perfect results every time, sometimes it is not the ingredients used but the method used that will make for perfect results, this is my way to a create the perfect French bread! --- you will need some cornmeal for the pan and an egg white for brushing on the top of the loaves, also about 1 tablespoon of sesame seeds --- make certain to have the two separated cups of water at the right temperature or your bread will not turn out properly, two .25-ounce packages of yeast will be fine for this recipe --- NOTE use 1 tablespoon plus 1/2 teaspoon of active dry yeast OR 2 small packages/envelopes of active dry yeast

    Recipe #256722

    A crusty Greek bread often found at delicatessens.

    Recipe #38085

    This recipe produces an extremely light, air pocket-riddled loaf, wonderful for dunking in soup or splitting lengthwise, to make a sandwich. The bread begins with an overnight biga (starter), which improves both this simple loaf’s texture, and its taste.. The use of a biga will also increase the loaf’s shelf life. I found this recipe on King Arthur Flour's site while researching baking with poolish and biga (starters). Time includes prefermentation and rise. NOTE: I experimented and baked one loaf (the one on the right in photo) as directed and the other (loaf on the left) I baked it covered in a Romanetopf Clay Pot. Flavor was very similar but definitely preferred the crust of the loaf that was baked in the clay pot.

    Recipe #303947

    I love this dish in december ;)

    Recipe #13037

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