Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Breads, Rolls and Pretzels
    Lost? Site Map
    food image

    31 recipes in

    Breads, Rolls and Pretzels

    Delicious home made breads, rolls and pretzels
    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is our favourite focaccia recipe. Love it - make it plain as he suggests or I add olives on top or the zesty potato topping I posted separately.

    Recipe #133720

    This is the best recipe I have ever tried for Cuban bread. I lived in Key West, FL for a time and could get bread fresh in the bakery. When I moved back to SD it was NO WHERE!!!! I had to make my own. I found this recipe on the King Arthur website and have used it ever since.

    Recipe #338034

    This is a very simple and quick French Bread. It has a finer texture and more of a chewy crust than what you get from the bakery. I found this in an Bon Appetite years and years ago. I sometimes make rolls rather than loaves. With this coming together so quickly you can easily make large batches; with two students helping to shape the rolls I've made 6 batches, start to finish in under two hours. Prep time doesn't include rising time.

    Recipe #114709

    This is a delicious and simple bread that makes a wonderful accompaniment to an Italian meal.

    Recipe #414744

    Usually I post things to get the nutritional info, but this one is so worth sharing. My husband says this is the best bread he has tasted. It's another recipe by the fabulous Laura Calder on Food TV Canada's 'French Food at Home.' I made this by hand and it was as easy as homemade bread can be. Any dried herbs can be used for this, and it can also be made without any herbs, but it's not as good. I used McCormick's Herbes de Provence, which is a blend of rosemary, marjoram, thyme, savory, basil, lavender and sage. Makes an excellent accompaniment for any French or Italian dish, or serve it toasted and open faced with butter, slices of fresh tomatoes and your favourite cheese. It's so good.

    Recipe #322222

    This is from 365 Low Fat Meals. Choose chanterelles, shiitake, oyster or boletus for your wild mushrooms, or use a combination.

    Recipe #231602

    Crusty loaf. And how simple in a bread machine!

    Recipe #87776

    3 Reviews |  By Dotty2

    Savory and tender with a feather light texture. Great served with soup or as a sandwich. Can also be toasted. This recipe has become a favorite at our house. Recipe came from a Robin Hood cookbook

    Recipe #402137

    I haven't tried this one, but it sounds too interesting to ignore, so I hope to try this soon. It's a bread machine recipe, but I will make it by hand. From Taste of Home's Quick Cooking (Premiere Issue)

    Recipe #120483

    Just looking at this golden cheesy bread will make you drool, and the smell is incredible. This is from TOH Apr 2005. To say that we love it would be an understatement! Preparation time includes dough cycle of 1 hour but that will depend on the bread machine.

    Recipe #290750

    Customarily, the bread includes mint, but because that herb doesn’t take well to a hot oven, here it is replaced with another of Cyprus’s fabulous crops: lemon.

    Recipe #210027

    When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

    Recipe #63244

    98 Reviews |  By Marie

    The title says it all! Prep time does not include rising time.

    Recipe #60382

    1 Reviews |  By DJ Seph

    What the title says. No need to knead baguettes

    Recipe #435953

    Before going gluten free, I used to make this rye bread as a staple. After some failures I succeeded in making the perfect starter which lasted a very long time and got better every time I used it. The secret of sourdough is that it makes the bread more storable. Bread made with sourdough will not become stale for quite a long time, and due to different fermentation many micronutrients can be better resorbed than from yeast bread. The quality of a sourdough depends on the quality of the grain and the mixture of yeasts and bacteria present in the flour. If the rye flour you use is neither chemically treated so that the natural cultures are killed nor contaminated with wrong bacteria, yeasts or mold, you will have a starter which keeps forever when properly kept and fed. The texture of the starter should be creamy, and the smell slightly sour, but not stinging the nose like vinegar. If it smells like vinegar, it contains too much acetic acid which is not desireable. The ration lactic acid - acetic acid should be about 80 to 20. That makes a delicate sour smell. If it smells rotten or looks reddish, it is rotten and you have to discard it.

    Recipe #382968

    7 Reviews |  By Annacia

    Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches—and hamburgers, of course.

    Recipe #312288

    Simply enough. Really great with pasta!

    Recipe #415374

    When I was living & working in Germany, I would go out every morning for breakfast, & every morning I would eat these little babies! This is a traditional recipe for Brotchen. If you like light, fluffy bread rolls DON'T try these! Brotchen are crusty on the outside but are chewy & quite dense on the inside.........

    Recipe #305587

    6 Reviews |  By Brenda.

    This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;)

    Recipe #293636

    In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. This bread is more dense than other types of bread (the loaf at right measures about 13 inches across and weighs a little more than 2 pounds) and can be made with a variety of flours or a combination of more than one. If you have your own sourdough starter, use 1/2 pound (slightly less than one cup for most starters) in place of the yeast in the recipe. I got this recipe on-line for the ZWT Greece from About.com.

    Recipe #308197

    « Previous 1 2 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites