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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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    Displaying up to 20 pages of results. To see all results, or register.

    This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time. You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.

    Recipe #95086

    2 Reviews |  By Olha

    These dumplings are to be served with meats, or stewed fruit compote.

    Recipe #86900

    It's very hard to write the technique of this unleavened bread. It is very much like flatbreads of the Middle East. I have given approximate measurements because I never measure when I make them. You may find that you'll have to adjust the amount of water, flour, oil, frying time, depending on what type of frying pan you use and the type of stove you have. Good luck! They're delicious! Serve with curry. (Try my Caribbean chicken curry or my Chicken Vindaloo).

    Recipe #39198

    This is an adopted recipe. Original intro: "Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top." (Thanks Zenith/Cornelia)

    Recipe #60148

    This is one of my favorite recipes of all time! A delicious cheesy bread, fantastic warm or cold! Make this once and you'll make it time and time again. A very easy and impressive bread!

    Recipe #97461

    This is a Moroccan flaky flat almost crepe like bread. Best eaten warm it is well loved here for breakfast with butter, sugar, honey, cinnamon, ground almonds or a combination of these. As street food it is nearly always delicious and made at home is even better! We also stuff these with sweet mixtures such as roughly ground almonds and sugar or honey and love them stuffed savory with onions, parsley, tomato and if I have any, leftover crumbled Hajar's Zweena Beef Kefta or a combination. The beef is certainly not obiligatory!! Be careful to oil, oil, oil, your hands and surfaces well! I have worn M'semmen many times due to lack of oil. I can still remember the smile on Mohamed's face when I told him that I made m'semmen long before coming to Morocco. For more info, visit the African Forum where I have a column and others make wonderful contributions! c.2005

    Recipe #137003

    1 Reviews |  By julz654

    A Sri Lankan recipe for a flat bread. This recipe goes great with onion sambol and other types of curry.

    Recipe #155561

    5 Reviews |  By Mirj

    This is slightly heavier than American corn bread, with the distinct flavor of olive oil. It's very nice as an accompaniment to soups and bean dishes.

    Recipe #16641

    From Ash's friend, not my little guy! This recipe is so moist and delicious. I've never sampled another Mexican cornbread, muffin or otherwise, that rivaled it.

    Recipe #100482

    This is a traditional Easter bread served in Greece to break the Lenten fast. It is traditionally braided, with a red-dyed*, hard-boiled egg inserted at one end, and then baked. Beautiful to look at - delicious to eat. Like many yeast breads, these loaves require two risings, so take that into consideration when timing to make them. I like to eat it most at breakfast, with a piece of graviera (a Greek cheese resembling Swiss) and a huge glass of ice-cold milk. A bite of tsoureki; a nibble of cheese; a swallow of cold milk - heaven!!!

    Recipe #87775

    You can produce an authentic French loaf in your own kitchen. This really works! Adapted for the bread machine from a recipe found in "World Sourdoughs From Antiquity", by Ed Wood. Prep time includes proofing time for sourdough starter.

    Recipe #33085

    This is a traditional Russian bread served in restaurants, much as ours serve Italian breads. Russians measure ingredients for breads by weights, so this recipe may look a little different than you are used to but it works out well.

    Recipe #141500

    1 Reviews |  By Mrs B

    Damper is a traditional Australian bread. There are probably as many variations as there are people to cook it! This recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. This is a very useful recipe for those times when you want to make bread, but don't have time to use yeast. Damper has a hard crust and a fairly close texture. Its not a light bread (not the sort of bread you'd use to make dainty cucumber sandwiches, for example!), but it is tasty and is also good toasted. I have found various surces of information about Damper on the internet and learned that originally Damper would have been cooked in the ashes of a bush fire. The ashes were flattened and the Damper was placed there to cook for 10 minutes. Then the Damper was covered with ashes and coked for another 20-30 minutes. The Damper was cooked until it sounded hollow when tapped. This recipe was posted for Zaar World Tour 2005.

    Recipe #143076

    2 Reviews |  By blucoat

    This is a recipe from Martin Yan's television show Chinatowns. A great snack or light lunch or as dim sum. Filling can be sweet, for example custard or a paste made of condensed milk and butter or savory-BBQ pork is a common one. Experiment! Note: Prep time does not include the time needed for the dough to rise.

    Recipe #129308

    8 Reviews |  By KCShell

    My friend, Connie invited us over for tacos one day and to my surprise, she was making tortillas from scratch. They probably aren't "authentic" as one reviewer suggested, but this is the way she does it. It was impressive anyway!

    Recipe #92902

    This comes from BHG.com and it is what is traditionally eaten on January 6 (epiphany) where spanish and mexican families get together to feast on this fruit-and-nut-filled yeast bread and to sip on coffee, hot chocolate, or limeade.

    Recipe #96707

    Witbrood recipe comes from a Flemish Baking Bread book. I have tried many recipes and I think the difference for making it dense and chewy is that there are no eggs and no real milk products and very little sugar.

    Recipe #34971

    This is a Nepali staple flat bread preparation made from whole wheat.

    Recipe #87791

    I love this bread as a snack mid-morning. It satisfies in so many ways. Its texture is more like a savoury biscuit and really good. Olives and feta cheese are perfect companions.

    Recipe #86008

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