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    You are in: Home / Cookbooks / Galley Wench's Yeast Breads
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    19 recipes in

    Galley Wench's Yeast Breads

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    This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub.

    Recipe #299883

    6 Reviews |  By loof

    This savory bread is great with soups or pasta dishes! The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Bread River Valley" :)

    Recipe #464233

    From Bread Machine Magic. This has a lovely crisp crust. You can substitute softened butter for the oil. Time will vary according to your machine. This makes a 1 1/2 pound loaf.

    Recipe #419304

    I know there's a couple version out there . . . but this is as close to the real thing you can get! No food coloring here! I bake exclusively with instant yeast, however I've given directions for both. Original recipe is from Gloria Pitzer (queen of copycat) however I've made some minor changes! Time does not include rising time. NOTE: DO NOT USE BLACKSTRAP MOLASSES! I believe a few of the reviewers have used the wrong molasses!

    Recipe #372243

    Recipe comes from the Nutt House Hotel and Restaurant in Granbury, Texas. This cornmeal bread has been served at the restaurant every day since the late 1800's. Recipe will make one loaf, 6 hoagie buns, or 12 dinner rolls. Very unique rolls ... best I've ever tasted!

    Recipe #182892

    Why bake your own pitas when they're available at the market? One bite of these, fresh and warm from the oven, and you'll know why! This recipe is an adaptation from The Gourmet Cookbook. Note: Few simple rules to ensure that they puff properly. 1. Roll an even thickness and not too thin. 2. Allow rolled out dough to rest 30 minutes 3. Bake on a stone or an inverted sheet pan in a very hot preheated oven (oven thermometer is great to have). 4. Do not open the oven to check for puff, steam will escape!

    Recipe #261712

    Herbes De Provence is a mixture of savory, thyme, fennel, and lavender, however you can use herbs of your choice; such as rosemary, dill, basil, thyme, mint, chives, etc. If you choose to make with herbs other than Herbe de Provence you may want to reduce the amount. This recipe comes from an internet site called The Fresh Loaf. Prep times includes time required to ferment the poolish. UPDATE: Please note that the dough should be tacky, add additional flour a couple tablespoons at time if the dough is sticky!

    Recipe #318397

    Sourdough is believed to have originated in Ancient Egyptian times around 1500 BC, and was likely the first form of leavening available to bakers. This is amazing bread, is not difficult but does take some advance planning. The recipe and the step-by-step (and I do mean step-by-step) instructions come from Cook's Illustrated! The key is to use healthy refreshed starter. NOTE: If you are short on time, step #21 can be skipped, however the taste of bread will be effected slightly. Let me know if you need more information on how to refresh your starter.

    Recipe #173561

    Not only is this a great addition to a traditional Indian meal, it's also delicious with lamb, vegetarian or a curry/cumin dish. This is Emeril's recipe that came with my cast iron pizza/griddle pan! Time indicated does not include rising time.

    Recipe #384486

    This recipe comes from the test kitchen of Cook's Illustrated and the best I've ever tasted. So moist and light! The rapid rise yeast reduces the preparation time by more than an hour. If you use equal amounts of regular active dry yeast instead, let the sponge, in step 5 develop for 30 minutes rather than 20 minutes, and increase the first and second rises to one and one-half hours each.

    Recipe #227666

    There's nothing better with your burgers than homemade buns. For a heartier bun substitute 1 cups of whole wheat flour for 1 cup all-purpose flour. I've written the instructions for use with a stand mixer, however you can knead by hand. Prep time includes rising. Recipe comes from Peter Reinhart's 'The Bread Baker's Apprentice'. These are hearty buns, perfect for bratwurst and BBQ sandwiches. Note: Milk can be substituted for the buttermilk, and will slightly affect the final outcome, so experiment and see which one you like best. The same is true with the different types of fat.

    Recipe #318739

    NOTE: This is a work in progress!!! To keep the muffins uniform in shape, I use muffin rings, however they can be made without rings. To ensure that the muffins are not doughy inside I cover the rings with a cookie sheet after they have been turned. I've also found that a square cake pan also works as a cover, which can be used before turning the muffins over.

    Recipe #355263

    I've had this recipe for over 40 years, thought it was lost, but it finally surfaced! I've revised the recipe to work with my KA mixer however you can also use the dough cycle on your bread machine.

    Recipe #235118

    I recently purchased a package of Flatout Bread and I'm hooked! Better than sliced bread!!! So, I'm on a quest to duplicate it as closely as possible . . . it'll be perfect for the boat because it's made on the griddle! The possiblities are endless, add fresh herbs, sundried tomatoes . . . yum! This is an adaptation of Martha Stewart's recipe. Total time indicatesd includes rising.

    Recipe #379865

    Developed this recipe for RSC #10. Prep time includes rising time. Make the night prior and enjoy piping hot caramel rolls for breakfast (see note at end of directions). Enjoy!

    Recipe #243282

    No mater how you spell it, Boleo/Bolillos' are sold through out Mexico, in bakeries and supermarkets. They are basically a small french roll/baguette that was believed to have been introduced into the country by The Boleo Mining Company, a French company which operated in Santa Rosalia, Mexico in the 1800's. The mine is now closed, but the original bakery still fluorishes. To learn more about the history of the Boleo/Bolillos go to this website: If you prefer the sweeter bolillos (made on the mainland), then increase the sugar or substitute honey.

    Recipe #171813

    Over the past few years there's been several public searches for the best pizza in America and believe it or not, Phoenix Chef Chris Bianco is the hands down winner! There's only five ingredients needed to make a basic pizza dough! So what does he do differently? According to Chef Bianco, it's all in how it's handled. The following recipe is ideal for most pizzas, even great for grilled pizzas! Read the directions carefully before beginning. If you're ever in Phoenix, Bianco's Pizza is a must! UPDATE: The only way we bake pizza today is on the grill using this innovative pan . . . . An absolute must!!!!

    Recipe #236785

    I was given this recipe by a Nagati Tarawhai cook while in New Zealand. The bread was wonderful . . . I've never tried to make myself, however I believe I've converted the recipe into U.S. standards. I made the original recipe notation in parenthesis. Since this is a worldwide site, thought this would be a perfect place to share!

    Recipe #174086

    This recipe produces an extremely light, air pocket-riddled loaf, wonderful for dunking in soup or splitting lengthwise, to make a sandwich. The bread begins with an overnight biga (starter), which improves both this simple loaf’s texture, and its taste.. The use of a biga will also increase the loaf’s shelf life. I found this recipe on King Arthur Flour's site while researching baking with poolish and biga (starters). Time includes prefermentation and rise. NOTE: I experimented and baked one loaf (the one on the right in photo) as directed and the other (loaf on the left) I baked it covered in a Romanetopf Clay Pot. Flavor was very similar but definitely preferred the crust of the loaf that was baked in the clay pot.

    Recipe #303947

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