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    You are in: Home / Cookbooks / Breads: Bread as a Magic Carpet
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    110 recipes in

    Breads: Bread as a Magic Carpet

    [Cover photo by kiwidutch... .] Breads from cuisines around the world.
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    5 Reviews |  By Irmgard

    This yummy tea bread from Brazil can be served plain with butter or cream cheese or fancied up with an icing sugar glaze and a candied fruit garnish. The choice is yours!

    Recipe #150368

    A savory scone with garlic, oregano, basil and rosemary.

    Recipe #145643

    This is from the book "Giant Book of Bread Machine Recipes" by Norman A. Garrett. I don't know how "authentic" the recipe is but it makes the house smell wonderful! Some of the ingredients and amounts were adjusted. I usually prepare two loaves of this bread-slicing up one loaf when it's day old and freezing later for french toast. Try adding chopped walnuts to this bread recipe!

    Recipe #103186

    This 1981 recipe comes from our wonderful years living in Hawaii. I will never forget the look on our friends faces when they bit into my homemade Malassadas. This day and age it is not on my every day diet! But oh, the memories...

    Recipe #76104

    15 Reviews |  By Lorac

    On the Islands,it's traditional to make and give this tropical fruit-nut bread as a gift. Imagine this bread toasted and buttered or made into French toast! From Sam choy's "Island Flavors".

    Recipe #30296

    Traditionally, we call this 'Makki-Methi Ki Beri'. This is a Saatvik treat people enjoy in winters and it's very tasty. :)

    Recipe #112118

    A crusty Greek bread often found at delicatessens.

    Recipe #38085

    3 Reviews |  By Kaarin

    This is a distinct and delicious bread. Boiling the seeds first really mellows their flavor. This has been passed down and around in our community for generations. It's really good!

    Recipe #136565

    From Istanbul originally, this recipe appears in "A Blessing of Bread" by Maggie Glezer. Perfect with a cup of coffee or tea. The 4-hr time indicated is really from start to finish. There is probably about 30-45 minutes of active work during that time, depending on how quick you are.

    Recipe #276418

    10 Reviews |  By 4Susan

    Step by easy step recipe for a Native American all-purpose flat bread dating back to the nineteenth century. Fry bread is considered a food of inter-tribal unity and is made at all Indian pow wows. It has a crispy outside and a chewy inside. Serve with butter & honey, powdered sugar, or cinnamon & sugar. Or add 'taco' ingredients to the top to make an Indian taco bread salad. You can also fill these with anything then fold them up to eat. Or simply serve plain with soup, stew, etc. *EDITED TO ADD: This is an old recipe and I know many of us no longer use so much salt - if that's the case for you then I suggest REDUCING THE SALT BY HALF.

    Recipe #136543

    I ran a search on Recipezaar and found that there is not even a single Kulcha recipe. I was really surprised because Kulcha's are very famous and once you eat one, you'll want to eat them all!! So, here is one basic and simple Kulcha recipe. Happy Eating!

    Recipe #16274

    A Bombay Specialty

    Recipe #9202

    When we lived on the Caribbean island of Bonaire, our neighbor had a bakery and we would wake up each morning to the aroma of fresh bread and these rolls! It was sweet torture and many times we would give in and treat ourselves to these yummy rolls for breakfast! (Prep time includes time for dough to rise two times. Recipe did not include serving size or yield, so I'm guessing on the servings...)

    Recipe #42553

    This is the classic NZ recipe from the Edmonds cookbook.

    Recipe #98142

    I found this vintage recipe on the Internet while looking for unique recipes to submit for the Zaar World Tour. It comes from the recipe files of Margaret Dens Buytaert, a Belgain who resided in Wisconsin. The idea of coffee as the liquid in this quick bread intrigues me. Sorry that I will not have a chance to prepare it for a while. If you try it, please share your reactions.

    Recipe #140852

    2 Reviews |  By Lennie

    Found this recipe on the Net in response to a request. Here's what the recipe said: "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of reci

    Recipe #16928

    Yummy little bread disks from “The Indian Menu Planner”. Cooking time is baking time per batch. Posted for the Zaar World Tour 2005.

    Recipe #136588

    19 Reviews |  By Rita~

    This soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.

    Recipe #140763

    4 Reviews |  By blucoat

    Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. This can be made plain or used for chinese buns (bao). The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat. Be creative!

    Recipe #129368

    1 Reviews |  By keen5

    This is an authentic recipe traced back to County Cork on the Emerald Isle. I got it from Taste of Home magazine. This freezes well. Prep time includes rising and kneading time. Both prep and cook times are approximate.

    Recipe #89379

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