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    You are in: Home / Cookbooks / Breads, Bisquits, Buns & Bagels...Doughs and Donuts too!
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    488 recipes in

    Breads, Bisquits, Buns & Bagels...Doughs and Donuts too!

    I have looked for recipes that do not require a bread machine (I don't have one at this time) and some that recommend using a Kitchen Aid stand-up mixer, (I FINALLY treated myself to one!). Who could possibly make this much bread? But they all look wonderful to me and I would like to have a convenient place to look! I love Recipezaar! Thank you to everyone for sharing your recipes and pictures! I am a picture person, visual cook, however it's phrased, so that's usually what is saved into my cookbooks, though ingredients and interesting techniques that I would like to learn are saved too.
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    This recipe has quite a rep in my family thanks to my 9 yr old daughter. Upon her 1st bite she replied "keep 'em comin till I pass out, Mom". Awww, my little foodie is growing up! Seriously these are so "Cafe du Monde". If you've had the priviledge to go there you'll want to make these to enter a reverie in food. This recipe came from an awesome blog <neworleanscuisine .blogspot.com> Check it out!

    Recipe #425739

    548 Reviews |  By P4

    These buttermilk biscuits are authentic. This recipe came from my great-great-grandmother, and was handed down to all the women in my family, and we are all Southern. I am the first one to commit the sin of using a food processor (lol) but I find it works very well. I would put these biscuits up against anyone's - they are perfect in every single way. I hope you all enjoy them.

    Recipe #26110

    Easy to make whole grain bread with a lot of seeds in it. Tasty and healthy at the same time. Germany is known for its bread variety. This is my little personal addition to this variety. This bread was inspired by a recipe I found ounce in a regional cookbook. I like especially the nutty flavor of the whole spelt flour and the delicate different flavors of the seeds. Try it with a layer of cream cheese and honey for breakfast or with any of your favorite spreads. Goes well together with cheese and salad. Some said it taste best without anything else. I make this frequently and it became one of my favorite breads.

    Recipe #130875

    30 Reviews |  By Bergy

    I have not used this recipe, it comes from a very old cookbook. I posted this for a request. Sounds good maybe I'll try it

    Recipe #13716

    59 Reviews |  By Bergy

    This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this starter. There are two ways to make sour dough starter one without yeast where you feed the starter daily and this recipe where you just let the yeast do the work and let it sit for 3 or 4 days. Be sure that you clean the jar well before putting the saved starter back in it.

    Recipe #13750

    32 Reviews |  By PanNan

    These are mouthwatering. Make plenty for a weekend breakfast. It's worth the effort! They freeze well, too, and can be heated in the oven at 350 for about 12 - 14 minutes, or in the microwave for a few seconds if thawed (about 1 1/2 minutes if frozen). Very convenient for a grab and go breakfast.

    Recipe #37793

    7 Reviews |  By PanNan

    I love fresh bread, but complicated recipes that require 10 minutes of kneading aren't for me. This recipe couldn't be simpler. It's wonderful dipped in an olive oil dipping sauce, or also with fresh creamy chicken salad. It's adapted from a recipe in Flexible Fare by Sandra Rudloff. The prep time includes rising times. Note to World Tour participants - great artisan breads and walnut production are reminiscent of California. This recipe represents the Western U.S.

    Recipe #63979

    11 Reviews |  By PanNan

    This is the home version of Panera Bread's wonderful honey wheat bread (as posted in the Panera Bread Cookbook). I'm recording it here, because I will make this again. This recipe represents America's bread basket - the Midwest.

    Recipe #137212

    8 Reviews |  By PanNan

    The texture and flavor of this bread is outstanding. It's based on the recipe in the Panera Bread cookbook. It makes two loaves. I typically freeze one half of the dough to bake later in the week. This recipe represents the grains of the U.S. Midwestern states.

    Recipe #150736

    This wholesome bread is delicious by itself or for sandwiches. In this recipe, use creamed cottage cheese, which has cream added to it. Enjoy! Prep time includes rising time.

    Recipe #48384

    This is a soft and chewy bread that is both tangy and wholesome! Four different seeds and whole wheat flour give this bread a hearty texture.

    Recipe #53336

    I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!

    Recipe #157475

    This is an adaptation of Sour Cream Banana Bread which I posted, then found out it was a duplicate. The difference is you use yogurt instead of sour cream. You may use plain, or be adventurous and try vanilla, lemon, or your choice of flavors! Or go ahead and use sour cream if you wish. I even used part mayonnaise once in a pinch. For the nuts, use whatever nuts you wish. So here is the recipe,I hope you enjoy! I used to make this for the Colonial Pines Inn in Highlands, NC. It was always well received, and the customers could buy a loaf to take home, which they frequently did!

    Recipe #208920

    This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!

    Recipe #180306

    My mom used to make these outside on the firepit. We hated to wait until Fair Time to have them - - so she endulged our sweet tooth often. The recipe shows how to make them inside!

    Recipe #153798

    I got this recipe when I was a teenager and have been making it ever since. Anytime my nephews and nieces spend the night, they request these. They take some time but they sure are worth it!

    Recipe #91792

    Even though these are prepared like & have the texture of a muffin, they taste more like a roll to me. They are perfect for when you need/want fresh bread with dinner and you are short on time.

    Recipe #94991

    What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. This is more like the kind of bun you'd get with a gourmet hamburger in a restaurant. If you are looking for one like grocery store buns, light and fluffy, these aren't what you are looking for. (And yes, it really does call for 1 cup of oil)

    Recipe #94993

    The original recipe used all white flour but we have found we prefer the half and half. It is a good bread to serve with soups and spaghetti. Preparation includes rise time.

    Recipe #102132

    9 Reviews |  By ~Nimz~

    These rolls are just wonderful and so simple to make. Prep time does not include the time for letting rolls rise.[Update: After finally being successful in making bread over the past year, and because of the reviews, I have reworked this recipe and hoepfully the instructions are more clear. The dough should be slightly sticky]

    Recipe #74791

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