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    You are in: Home / Cookbooks / Breads, Rolls and Pretzels
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    31 recipes in

    Breads, Rolls and Pretzels

    Delicious home made breads, rolls and pretzels
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    I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served with recipe#347481, or is great stand alone!

    Recipe #347748

    This recipe was in the Rachael Ray Magazine, March 2012 issue.

    Recipe #473530

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

    Recipe #231602

    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

    98 Reviews |  By Marie

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

    Recipe #60382

    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

    Note:This is one of the recipes I adopted in the Great 'Zaar Ophan Adoption of 2005. I hope you enjoy it.

    Recipe #70165

    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

    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

    1 Reviews |  By slobo80

    I make pizza almost every week using bread maker to make a dough.

    Recipe #433333

    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

    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

    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

    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

    Simply enough. Really great with pasta!

    Recipe #415374

    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

    My family just calls them Aunt Kimmie's Pretzels! These are so good--no need to go to the mall just head for the kitchen!

    Recipe #45567

    I love the ease of the bread maker but the consistency of the bread is too soft and fluffy for my taste. So, I experimented with different recipes, which I could start in the bread machine and then bake the old fashioned way. This is the version that worked best, the bread has great texture, it has a wonderful crust and the inside has a good bite but is not too dense. I used a french loaf pan, if you don't have one, form 2 round boule style loafs and bake them on an oiled cookie sheet or on a pizza stone.

    Recipe #471827

    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

    Crusty loaf. And how simple in a bread machine!

    Recipe #87776

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