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    You are in: Home / Cookbooks / Breads & Rolls - Sweet & Not
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    77 recipes in

    Breads & Rolls - Sweet & Not

    Here are all the breads and rolls, some sweet others just good plain yeast versions. All are good. They say does not live by bread alone but I probably could last at least a few days
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    Yorkshire Tea is a black tea blend produced by Taylors of Harrogate, one of the few remaining family tea and coffee merchants in the UK. The company was founded in 1886 by Yorkshire tea merchant Charles Taylor. Needless to say I drink Yorkshire tea at home in France, I bring boxes and boxes of it back from the UK when I travel there! The Yorkshire Tea Loaf was produced by Taylors as a way of using their Yorkshire tea to expand their range. It involves using the choicest fruits which are infused overnight with the tea. This is my take on their famous tea loaf; moist tea infused fruits really make this loaf something special and it is sublime when served with a traditional English cuppa. Serve this tea loaf in thick slices just as it is - although you could also serve it with butter or with a slab of Wensleydale cheese for that authentic Yorkshire experience. (This is an adapted version of the recipe that is posted on the Yorkshire tea website.)

    Recipe #414946

    1 Reviews |  By Annacia

    This is my lightened version inspired by Kim127's Recipe #57771. I have reduced the fat and sugar content.

    Recipe #233834

    6 Reviews |  By Mirj

    Very sticky, very delicious. This makes a great presentation. It really does taste like a sticky bun.

    Recipe #53212

    The aroma of these rolls will have guest crowding into your kitchen.

    Recipe #101329

    This is an easy and yummy Danish; great way to start your day with a cup of Joe!

    Recipe #67172

    Just the shape of this traditional loaf of bread is reminiscent of ploughman's lunches and warm cottage kitchens! A delightfully shaped loaf of bread, which represents all that is rustic and rural in Britain, but especially England. This bread keeps well and makes lovely, if odd shaped sandwiches! Cut the loaf into wedges and serve with freshly churned butter and a hunk of mature Cheddar cheese, maybe with a pickled onion or two. Quintessential British bread at its best. This reminds me of baking days in my grandmothers’ old cottage, sitting in her warm and cosy kitchen; she would have baked this in her wood burning Aga stove, as I sometimes do in the winter when my Godin wood burning stove is working. I often leave the first batch of dough to prove and rise overnight - leave it in a cool but NOT cold place, and then continue shaping and proving it next morning. We used to call this wooden spoon bread when we were little, as you push a wooden spoon down through the two loaves to stick them together before baking! Preparation time includes the proving of the dough - but NOT the overnight method!

    Recipe #303955

    3 Reviews |  By WiGal

    Here is an easy, delicious, attractive make ahead breakfast bread. You assemble and refrigerate it the day before. Bake it while you do something else like during your morning shower:) The hardest thing is finding refrigerator space to store it overnight. It is a very popular staff treat.

    Recipe #270910

    17 Reviews |  By Kree

    This recipe comes from my college roommate, Becky, who belongs to a very Irish family! Her family prefers this recipe because it's much sweeter than most soda breads. I like it because it's quick and easy!

    Recipe #72091

    This Irish soda bread recipe was passed on to me by a dear friend of my mother's who was born and raised in Ireland. It's the best Irish soda bread I have ever had. It is much higher, lighter and softer than most other recipes I have seen. It has an excellent flavor and texture, as well.

    Recipe #20616

    Don't ask me who Mary is, 'cause I don't know! I found this recipe in some hand-written files. These are easy to make (like most biscuits) and taste great with butter and jam, berries and cream, or a slightly sweet dinner dish.

    Recipe #130425

    1 Reviews |  By Molly53

    The best part of cornbread is the crispy outer surface. You'll need a corn stick pan to make these. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

    Recipe #273365

    1 Reviews |  By Zetty66

    Similar to RandyK's recipe--my grandmother adapted this from Avanti's restaurant in Peoria, IL. Rolls can be made round or long for more of a sub sandwich. This is worth every minute of the "rise" time.

    Recipe #254163

    I've been making these since I was about 10--they're fool proof!!!

    Recipe #196855

    69 Reviews |  By Lennie

    Don't it pack the pounds on just imagining 20 hot Cinnabon rolls, all at your mercy? My, my.

    Recipe #17359

    This rich quick bread is a favorite with my family. I often give my husband a few slices to take with him on his commute to work, along with a tall travel mug of coffee.

    Recipe #92016

    11 Reviews |  By Evie*

    Lovely with ice cream

    Recipe #10166

    These luscious morsels are a pure taste of heaven. I make these quite often, and my 11 year old nephew requests them all the time, and he even knows they are healthy. Once again, a wonderful recipe from Joann Lund. I am posting this for my wonderful friends at WLB2006. Each serving (2 doughnuts) is only 1 Starch Exchange. I don't know the exact calories, but a starch serving is 80 calories. Family and friends won't believe these are healthy. Yes, it is 1 cup and 2 tablespoons of reduced fat Bisquick, computer wouldn't let me put in 1 Cup + 2 tablespoons.

    Recipe #179740

    this makes 8 - 10 LARGE rolls, or 27 small rolls..

    Recipe #82500

    Why compromise the banana flavor? My banana bread is moist and delicious with loads of banana flavor! Ultimate comfort food, and it's WONDERFUL TOASTED!! (Make sure to use bananas with a lot of black on them for the best flavor! The blacker the bananas, the stronger the banana flavor of the bread.)

    Recipe #25885

    9 Reviews |  By yooper

    I have never made this, and doubt I ever will, since I'm not a fan or raisins. The reason for this submission is that this was a favorite recipe from Chef Jerry O'Leary, who worked in the corporate dining room at Cantor Fitzgerald's in the World Trade Center. Jerry lost his life on Sept 11. Taken from Oct 2002 issue of "Bon Apetit."

    Recipe #43149

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