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    You are in: Home / Cookbooks / Senza il pane tutto diventa orfano
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    25 recipes in

    Senza il pane tutto diventa orfano

    Without bread everyone's an orphan
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    this one I have been making for ten years, and always turns out fine for me even now in a different machine..Give it a try eat with ham and cheese and homemade potato soup, yummy

    Recipe #95797

    Enjoy a Middle Eastern snack with this recipe for a tasty flat bread, flavoured with thyme and sesame seeds.

    Recipe #233645

    A no need to knead yeast dinner roll. I found this on the Bisquick site in answer to a request.

    Recipe #24154

    A wonderful bread made in the bread machine for any time of the year - but it is especially delicious on Christmas Morning, and throughout the festive period. I always make my famous "The Day after Christmas Sarnies" - Sandwiches - with this bread! (That recipe is also posted on RecipeZaar) I find it difficult to get hold of fresh cranberries where I live, so this recipe uses dried cranberries, but I am sure it would work equally as well with fresh ones too.

    Recipe #201449

    Recipe #231314

    Posted in reply to a message board request. Recipe is from the Fleischmann's Yeast Book. This recipe makes a very nice light whole wheat loaf. Prep time does not include the 2 to 24 hour refrigerated "rising" time.

    Recipe #98303

    41 Reviews |  By Rita~

    I just love it!!!!!!!!!!!!!! You tell me what you think????!!! Filled with dried cranberries and raisins and flavored with the black caraway seeds are so good. You can use regular but the black tops this. These black seed is also known as Black Cumin, Habbatul Baraka (the Blessed Seed), and by its botanical name "Nigella Sativa".

    Recipe #50600

    This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I’ve never gotten with home bread baking before, the results are wonderful -believe it or not!

    Recipe #282232

    My Grandma (Gigi) received monthly recipe cards from the Montana-Dakota Utilies Co during World War II. This was a recipe from the month of "January" Year unknown. The comment on the card states: Food for Victory...This satisfies that craving for "Sugar n' Spice"

    Recipe #151206

    This is the one I make all the time. I use the bread machine to make my dough and then bake in oven to get that rustic look. It rises nice and the crust and texture is great--give it a try. Prep time includes the total bread machine and rising time. You can also make this in your KitchenAid mixer instead of the bread machine, using you kneading hook. Oil bowl cover let rise in a draft free spot.

    Recipe #95086

    This bread is the best bread I've ever eaten, hands down! I have a neighbor who always tells me when he does me a favor that this is what he wants as "payment"! Really good fresh from the oven along with "Aunt Gin's Vegetable Soup" recipe #91938.

    Recipe #94990

    21 Reviews |  By PaulaG

    This is a wonderful bread to toast for breakfast or slice a little thicker than normal and use for french toast. This recipe was found on another web site.

    Recipe #94846

    3 Reviews |  By AshK

    Another great recipe passed on to me by my husband's grandma. I usually don't make bread, but this one is a keeper.

    Recipe #243761

    This is probably #2 of my Top Ten all time favorites. The recipe won Harold Freeman of Phoenix $150 in a newspaper contest probably 20 years ago. He should have easily won $500, as I've made many life long friends equally addicted to Harold's tipsy bread. I usually make it in mini foil pans for gifts. Don't skip the special cheese spread, as It really adds the lagniappe! Try it soon, and maybe we can each chip in another $5 to bring Harold his just reward for a great recipe!

    Recipe #136602

    69 Reviews |  By Lane

    I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

    Recipe #22179

    Wow - this is delicious bread! I'm always trying new bread recipes and am glad I ran across this one in a recent magazine! It is delicious! Enjoy! This makes two loaves. Updated 2/10/05 - I just wanted to update that I halved this recipe and did the dough in the dough cycle and it turned out wonderfully. I did use a full package of yeast instead of halving that. I took the dough out of the ABM and let it rise one more time in the loaf pan. Then I baked it at 375 degrees for 35 minutes.

    Recipe #107439

    I've had this recipe for almost 10 years. I used it in the 1993 Oregon State Fair and won 1st place. I'm not sure where I got it, becasue I collect magazine recipes, recipe books, newspaper recipes. I often change ingredients by trial and error. I like this recipe becasue it always comes out tall, light and perfect in every way.

    Recipe #10331

    I love the taste of Irish soda bread, and It makes a great breakfast... sooo- I messed with a recipe I got from Epicurious a long time ago-added a few things here, cut a few things there--and made the bread into little breakfast-sized cakes instead of a giant loaf. Hooray for portion control!

    Recipe #232444

    2 Reviews |  By Dee514

    I have hesitated to post this recipe because there are so many zucchini cake/bread recipes already posted here. However, since I have retired from "semi-commercial" baking, I thought I would start posting some of "those secret" recipes. This recipe won 2 blue ribbons for me at the tri-county Altamont Fair in 1987.

    Recipe #128997

    3 Reviews |  By Dee514

    Posted in reply to a message board request. In our family, Panettone for breakfast is a holiday tradition on Christmas and Easter. Here is the recipe my family has used for years. It is a time consuming bread/cake to make and is best started a day ahead of baking or very early on the same day. There are 4 rises in this recipe for a total rising time of 13 hours (depending on how warm your kitchen is). The baking time is 65 minutes. The prep time listed is approximate, and is for the mixing/kneading between the rises.

    Recipe #60064

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