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    You are in: Home / Cookbooks / xBreads Dough Crepe Waffle etc
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    140 recipes in

    xBreads Dough Crepe Waffle etc

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    7 Reviews |  By loof

    These yummy biscuits are a great breakfast treat!

    Recipe #397907

    101 Reviews |  By najwa

    This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc). I make it when i can't get arabian pita, great with "fooll muddames" as well. This is my Mom's recipe.

    Recipe #17977

    Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking.

    Recipe #73440

    This recipe calls for both white and whole wheat flour; you can reduce/increase either type of flour to your liking. Prep time does not include up to 3 hour rising time. Pita bread can be stored for up to a week in a pantry or bread box, and up to a month in the freezer. Pita bread dough can also be refrigerated for up to one week in the refrigerator.

    Recipe #428308

    This is a very tasty bread. We use it for toast and sandwiches. It is always requested by my family for functions. I got the recipe several years ago on the internet. Sorry I can't remember who from. I sure would like to give them credit. The prep. time includes time to rise.

    Recipe #56276

    3 Reviews |  By swissms

    From Gourmet magazine, November 1994. Savory muffin good served with soup. Best when eaten fresh out of the oven.

    Recipe #345529

    mmmmm....need I say more, sweet onions, french sahllots, jarlsberg & cheddar cheeses.

    Recipe #213987

    10 Reviews |  By Nasseh

    This recipe was modified from Paula Wolfert's cookbook. The barley flour gives the bread a more authentic taste but whole-wheat flour can be substituted.

    Recipe #260654

    I copied this recipe down ages ago, always meaning to give it a try. I found it today in one of my piles of recipes and decided to share it. This is not a sweet bread. Supposedly, this recipe is from Liberia.

    Recipe #99185

    91 Reviews |  By Noo

    This recipe was sent to me by my mum,who thought that her beloved grandchildren might enjoy them! The first time I made them they didn't even get a chance to go cold,as the children and I devoured them.I have since made them to take to our local playgroup end of term party,and once again,children and parents alike loved them.They are so simple and delicious,and a great way to get some extra veggies into your children.Perfect for picnics and lunchbags.I often pack a few in a tub for when we go shopping for child friendly snacks.I should imagine that these would be good served warm with pre dinner drinks or as part of a finger buffet.

    Recipe #314290

    This recipe included in my "Grandma's Wartime Edition" Cookbook.

    Recipe #257195

    These are full of flavor and great to take to a picnic! Adapted from Everyday Italian.

    Recipe #178831

    This bread will supply protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamine, riboflavin, and niacin. Plus it tastes good! Prep time includes time for the dough to rise. Made during Bible times, this is a Middle Eastern bread.

    Recipe #36242

    Serve these hot out of the oven with lots of sweet butter! Fresh corn is best in this. From The New Basics Cookbook.

    Recipe #133549

    My recipe for naan flatbread takes a little time, but is easy to prepare.

    Recipe #458225

    This recipe comes from Classic International Recipes. This dish is popular in Ethiopia, and is used to scoop up stews, or "wat". The recipe information states that it is similar in taste to buttermilk pancakes, but thin, like crepes. Traditionally, injera is formed into a large circle. I posted this to serve with my Recipe #455567 Doro Wat.

    Recipe #455607

    These are very good but note they are 100% whole wheat flour. You can make them a little lighter by using half white and half whole wheat flour if you would prefer.

    Recipe #429690

    What could be better than warm scones for breakfast or brunch. The recipe comes from Family Circle magazine.

    Recipe #106332

    I found this recipe in the Detroit News Newspaper.

    Recipe #11571

    Recipe #433778

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