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Breads, Rolls and Pretzels

Delicious home made breads, rolls and pretzels
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This recipe was in the Rachael Ray Magazine, March 2012 issue.

Recipe #473530

This is my favorite home baked bread recipe. I got it from an Amish cookbook years ago and no other bread recipe I have tried beats it. It is a standard in our house with beef stew.

Recipe #26526

Crusty loaf. And how simple in a bread machine!

Recipe #87776

These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!

Recipe #169790

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

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

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

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

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

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

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

100 Reviews |  By Marie

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

Recipe #60382

3 Reviews |  By Kerena

This recipe came with the very first bread machine I ever had by Oster. It is still my families favorite out of all the recipes I have tried. Cooking time is based on the time it takes my bread maker to make the bread. I make rolls and breadsticks by using the dough only cycle. I make a dozen rolls or 2 dozen breadstick.

Recipe #472571

Simply enough. Really great with pasta!

Recipe #415374

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

Recipe #414744

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

A easy bread recipe that anyone can make. This bread has a very nice crust, and is perfect for sandwiches. Definitely my favorite bread recipe. Perfect first bread recipe. Enjoy!!!

Recipe #398152

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

1 Reviews |  By DJ Seph

What the title says. No need to knead baguettes

Recipe #435953

Adapted from the original NY Times white flour recipe

Recipe #247077

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