Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Breads and such
    Lost? Site Map
    food image

    82 recipes in

    Breads and such

    Here are the most incredible recipes for breads of all kinds. I am not a very experienced baker, but want to become the best that I can be! To me, there's something sensual about bread dough that you've made, just before you bake it. Several of you have helped me more than you'll ever know, and I thank you so much!
    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is a recipe I found at King Arthur Flour site. Here is what they state about the recipe: This loaf, often known as Canadian Brown Bread, is dark and quite sweet, but pleasingly so; we love it with just a plain pat of butter. Time doesn't include 1 hour or more rising time. Update 2/22/12 - I have now made this recipe and adjusted it according to what I did differently. This is now, an adapted version of King Arthur's recipe, as several of the reviews on their site had problems with the amount of liquid/flour ratio and I changed the type of cocoa and cut the amount of instant coffee.

    Recipe #474363

    1 Reviews |  By awalde

    This bread is a fast version of rustic bread. Moist and crispy! If you don't have a baking stone, you can use a heavy metal mold. Be careful by transferring the dough into the oven. The stone is very hot, you may need some help as the dough is very humid.

    Recipe #449099

    This all-rye bread, called matbrod or "food bread" in Sweden, is incredibly simple to make. The cumin seeds impart a unique but delicious flavour. You could use caraway seeds instead. Recipe found in Canadian House and Home and is from Jeffrey Alford and Naomi Duguid's Home Baking: The Artful Mix of Flour and Tradition Around the World (2003 Random House Canada).

    Recipe #425734

    This is the 100 percent whole wheat bread from the cookbook "Healthy Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. It makes enough for four 1-pound loaves. If you are familiar with the book, you know that the principle is to make a big batch of dough, then grab off pieces each day (or so) to bake hot and fresh. They also say whole grain spelt can be substituted. In addition, they offer more recipes, photos, videos, etc. at www.healthybreadinfive.com. I would just like to mention that the cookbook is great for the wealth of background information and a huge variety of recipes. It's great to read, so even if you find the recipes you like online, if you have even a little interest in bread making, you will enjoy the book immensely!

    Recipe #418387

    I got this from a friend when I was in high school. This is wonderful!! And so super easy! Thanks Kate!

    Recipe #416853

    I had used different bread recipes over the years, and finally came up with my own. I use this recipe for everything... bread, buns, pizza, cinnamon buns, you name it. It turns out every time, and tastes great. My husband loves when I make dinner rolls with these sprinkled with quick oats or poppy seeds! This is my first time posting a recipe- I really hope someone else likes this easy home-made bread recipe as much as I do!

    Recipe #403111

    The recipe for this moist, dark holiday bread was found in the Taste of Home's Fall Baking Cookbook, 2009.

    Recipe #393746

    These are the instructions on how to make the best hard rolls/buns from Recipe #309834. Mix up the dough at least 24 hours before you want to make the rolls. I bake mine in english muffin rings, however they can also be made in a muffin-top pan or free formed into minature boules. The ingredients for Recipe #309834 is included to help calculate the nutritional contents of the rolls, please go to the recipe for the instructions to mix up the dough. The beauty of this recipe is you can make as many rolls/buns needed!

    Recipe #390905

    So easy yet sooo tasty! I especially like the fact that I can make whatever size loaf I need. Original recipe from Artisan Bread in Five Minutes a Day however, I've made some minor adjustments plus cut the recipe down to 2 one pound loaves.

    Recipe #388951

    These doughnuts are so so good. For a fast breakfeast this is definitly the way to go. My mom use to make these for me growing up and when you can't get the real Krispy Kreme these are second best. It's important to let the doughnut drain on a paper towel. You really have to move fast and it's fun to let the kids help ya.. Go ahead and make the glaze and have it ready before frying.. Stretch out all the doughnuts before you begin they will shrink but right before you fry the doughnut stretch it back out.. I always set up a little assembly line so to speak.. I have all the doughnuts stretched out on a plate to the left of the stove then I have the pan w/ hot oil. To the right I have the plate that is covered w/ paper towels, next to that I have the bowl of glaze and then I have the dish that will hold the doughnuts... You have to move fast w/ this recipe because you have to dip the dougnuts in the glaze while their hot....

    Recipe #377730

    I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time.

    Recipe #372243

    From Canadian living . Have not made yet and times are approximate I have also included direactions for using an ABM Makes one loaf

    Recipe #349736

    6 Reviews |  By Gaia22

    These are lite and healthy biscuits you can make easily any time. I was amazed at how satisfying they are with barely any sugar or fat!!

    Recipe #348443

    Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.

    Recipe #340621

    This is the best recipe I have ever tried for Cuban bread. I lived in Key West, FL for a time and could get bread fresh in the bakery. When I moved back to SD it was NO WHERE!!!! I had to make my own. I found this recipe on the King Arthur website and have used it ever since.

    Recipe #338034

    This is the exact recipe from the back of the bag of Ocean Spray Cranberries.

    Recipe #337622

    1 Reviews |  By blucoat

    Another great recipe from Mark Bittman of the New York Times. This is an updated and much faster version of No-Knead Bread recipe found on this site. Cooking time does not include resting time (4 1/2 hours). Also check out the whole wheat version of this recipe on this site (Fast No-Knead Whole Wheat Bread).

    Recipe #332565

    First, don't let the long list of instructions turn you away . . . it's very simple! This is my version of Artisan Bread in Five Minutes a Day (by Jeff Hertzberg and Zoe Francois), a revolutionary approach to bread baking. Actually it's a combination of Five Minute Bread and Cook's Illustrated Recipe #290761. Perfect answer to a busy life . . mix once and store in the refrigerator. (See list below of other uses for this recipe). When you're ready to bake take out the amount of pre-mixed dough needed and store the rest in the refrigerator for up to 10 days. The flavor will be similar to sourdough, developing more intensely over the days of storage. Preparation time indicated does not include pre-fermentation time, which can vary from 3 hours to 10 days. Special equipment needed: Large (5 - 6 qt.) plastic container with lid (not air tight) and a baking stone or a 5 qt. dutch oven (depending on your choice of baking methods). I've found that it's best to line a basket or bowl with parchment paper; let the bread rise, and then back in a preheated dutch oven. Note that the beer used in this recipe must be a lager; DO NOT USE AN ALE as they use a different type of fermentation. Do not use glass jars with screw tops (they could explode from the trapped gases).Lidded plastic buckets designed for dough storage are readily available -- I purchased mine through King Arthur Flour. Other ideas for use: Pita Bread: Recipe #310219 Lavash: Recipe #310451 Baguette: Recipe #317472

    Recipe #309834

    Just a small amount of chocolate to complement the banana flavor - Yum! This recipe was submitted by a woman named Nicole for an event at my church. The original recipe called for “2 pinches of coconut,” but since the instructions never said where or when to add the coconut, I’ve left it out. I’ve made this bread twice now without the glaze, and it’s very good just as is. It’s moist but still holds together when you slice it.

    Recipe #296209

    This bread is absolutely amazing!!! I started with the basic dough from the book "Artisan Breads in 5 Minutes a Day" and then started to play around. This is a deliciously sweet (not too sweet, though) bread loaded with nuts and cranberries and then topped off with brown sugar and almond crust. This is very close to the bread from "When Pigs Fly" except it doesn't cost $7 a loaf. This comes together very easily, so don't let the long list turn you off. This makes 4 loaves. The original recipe could be set aside in the fridge for up to 2 weeks, allowing you to make a loaf when you liked. I'm not sure this would work, since I haven't tried it. Also, I like to use non stick foil, but feel free to use a pizza stone instead (with corn meal to avoid sticking). UPDATE: I have changed the order around a bit, since it seems that there was an unexpected fermentation between the yeast and the cranberries.

    Recipe #282324

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites