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    You are in: Home / Cookbooks / Breads and such
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    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!
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    6 Reviews |  By Tish

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

    Recipe #83012

    These are not popovers and have nothing to do with bread. These are very quick snacks that you can whip up during commercial breaks when you are watching TV and you feel like something cheesy. Vary the taste with different types of cheeses.

    Recipe #49172

    I got this recipe off a show on Food Network. They are a heavy biscuit that I think are delicious.

    Recipe #74427

    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

    This recipe is in response to a discussion on the boards about Bisquick. Bisquick is apparently not available in the country where the originator of the thread lives. I prefer to use this in recipes that call for 'Bisquick' rather than purchase it, myself. If stored in the freezer, this will keep for several months. I hope you find this as handy as I do, since I could never keep 'Bisquick' on hand before. If I recall correctly, I think this came from one of my Make a Mix Cookery cookbooks.

    Recipe #45055

    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

    11 Reviews |  By Debber

    The plain version was a staple during my dad's Depression-years childhood; but we rarely had it when I was growing up. My children expect this at least once a month as a regular feature on our Saturday morning breakfast menu OR when we have breakfast-for-supper. Prepare the optional sausage and hard-boiled eggs ahead of time, and it goes together quicker-n-anything!

    Recipe #208434

    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

    Rich and flavorful basic pasta dough recipe. Add additional herbs and seasonings as desired in either step 1 or 2.

    Recipe #71623

    Great flaky biscuits that go great with gravy, soups, stews etc... Just mix them up, toss 'em in the fridge and take out what you need when you are ready. No need to wait for them to rise. These biscuits are really easy and really good! Recipe from Burton's Cotton Gin Cookbook as posted by Miss Boehnemann whose family is KNOWN for their cooking.

    Recipe #253595

    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

    No this isn't the 'real' animal, but a variation of Beavertails® pastries sold at the Winter Carnivals here in Canada.

    Recipe #278157

    I found this recipe in an old church cookbook that my aunt in North Carolina gave me.

    Recipe #56477

    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

    Bits of sweet corn, chiles and sprigs of fresh cilantro add color, crunch and flavor to an always-welcome addition to any meal, the meltingly tender biscuit. Try these Southwestern Biscuits the next time you serve eggs and bacon, a hot bowl or chile or a tureen of soup.This is from Cooks.

    Recipe #429036

    9 Reviews |  By Steve_G

    Sweet Northern Style Corn Bread

    Recipe #45323

    These are easy to make and they have very good flavor--yummy. There is no rising. They are between a roll and a biscuit. Our family loves them--especially my granddaughter. So good with homemade soup on a cold night. Have given this recipe to many people and they love them.

    Recipe #103701

    This is more like a cake it's so moist and light, you may want to add in some green chilies or shredded cheddar cheese --- for a less sweeter taste reduce sugar to 1/2 cup --- this is very good!

    Recipe #248806

    I love using ciabatta to make feta and tomato sandwiches - it's a good, sturdy bread and the porous texture is great for juicy sandwiches. Making ciabatta sounds tricky, but it's really quite easy - just remember to keep the dough wet! Rising times are not included.

    Recipe #139236

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