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    You are in: Home / Cookbooks / BREADS, BUNS, BISCUITS..The 3 B's!!
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    136 recipes in


    A collection of savory and sweet breads, buns and biscuit recipes. The three B's.
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    31 Reviews |  By GinnyP

    Another from "The Gluten-Free Kitchen", by Roben Ryberg. This is our favorite 'roll' so far.

    Recipe #42322

    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

    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

    Whenever I'm ill my mum won't give me anything but chicken soup and this, it is great if you're trying to keep food down and is just nice if you like honey, you don't need to be ill to eat this one.

    Recipe #181278

    A friend shared this delicious dessert at a neighborhood get together. I've shared the recipe with many other friends over the past few years. Hope you will too.

    Recipe #82269

    Similar to the tubes of crescent dough you can buy at supermarkets. This dough can also be used in other recipes that call for Pillsbury crescent roll dough. The recipe makes the equivalent of 2 tubes of storebought dough. Be sure not to skip the step where you brush the dough with butter before baking. ***TIP***: For foolproof rising conditions, place dough in a large greased bowl, covered, in a cold oven. On the bottom rack, fill a 9x13 inch pan with boiling water and close the door. The moisture and heat makes for perfect results every time.

    Recipe #365725

    This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! To make the bread even healthier, try substituting 1/2 of the oil with applesauce.

    Recipe #385375

    I found this recipe in Taste of Home Magazine, but made a change to suit to my taste and make familar with knots we get at our pizza/Italian restaurants.

    Recipe #382895

    I've made these a few times, and they've turned out perfect each time! A traditional Yorkshire pudding is made with beef drippings but this recipe uses butter. If you have drippings, by all means use the drippings instead of the butter!

    Recipe #109179

    These are so simple, flakey, and fast. Please note the recipe should say 3/4 cup milk to 7/8 of a cup....Since the change over its got a 1 in there. Which they yet have to correct...See also my instructions where it states i use 3/4 of a cup of milk.)

    Recipe #151838

    This is a recipe very similar to the bread dipping oil they give you at Bravo (an Italian chain restaurant in the USA). My hubby loves it. Serve with rosemary foccacia as they do at Bravo or with your favorite bread (I love french bread or sourdough bread with this). If you like things spicy, feel free to add some crushed red pepper.

    Recipe #375466

    I got this recipe from a recent issue of Family Circle and can't wait to try them. They do take some time, both prep and rising time.

    Recipe #289370

    From King Arthur Baker's Companion Cookbook. This is a cross between a yeast bread and a quick bread. It takes just like cinnamon cofeecake, with less the work. I sometimes use mini chocolate chips instead of the cinnamon chips.

    Recipe #368135

    1 Reviews |  By Ceezie

    We have a giant apple tree so also lots of applesauce. This is a good way to use up some of it. Reduce the sugar if you are using sweetened applesauce. I amended this recipe from a recipe I got from Taste Of Home.

    Recipe #355235

    3 Reviews |  By JeanieK

    I love this bread. It's so moist and versatile. I make it for breakfast, brunch, tea parties, and even desert. I like to use a mini loaf pan and give the loaves as gifts in a gift basket along with other "Hawaiian" treats. I also use valtrompia bread tubes in different shapes and then slice. The slices look so pretty on a plate. If you use the bread tubes, be sure to fold wax paper to fit over both ends of the tubes before fitting the lids on. I learned this recipe when I used to be a consultant for Pampered Chef.

    Recipe #358975

    A rich tender scone. Perfect for tea-time (or coffee:) Glorious served with butter, clotted cream or preserves. Great hot out of the oven or cooled. Extra care must be taken to ensure that the dough is not overmixed; this will result in a tough scone.

    Recipe #357781

    Got this from a copycat website it is the closest thing I have found so far. Very tasty. The rising time is included in cooking time.

    Recipe #232279

    538 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

    They are named so because they're cheap to make, easy to make, taste good, and help to net good profits at bake sales. Just a little topping to the powdered sugar glaze, like a walnut half sliced thinly with a razor blade and strewn on top of the glaze really adds to its eye appeal.

    Recipe #122275

    This recipe came from Wendy Fitch in Weiser, ID. Prep time doesn't include rising time.

    Recipe #262818

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