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    You are in: Home / Cookbooks / TNT Breads
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    15 recipes in

    TNT Breads


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    5 Reviews |  By NELady

    From More Family Favorites by Bethel Temple Missionettes of Demorest, Georgia, a cookbook sent to me in a cookbook swap from my partner, breezermom.

    Recipe #358756

    I love brioche. These can be made ahead and frozen. Bake as instructed, let cool. Wrap tightly in aluminum foil, freeze up to 1 month. Let them thaw, covered at room temp, Reheat in foil at 35F 10-15 minutes. A great thing to have on hand "just in case". And you don't need the individual brioche pans, just regular bread pans.

    Recipe #177210

    This is a simple bread my mother used to always make for us. It is sure to please.

    Recipe #182318

    Great served fresh from the oven - split open and douse dangerously with butter.....naughty but very, VERY nice!! These also keep very well in an airtight tin or container and can be toasted next day or gently warmed through in a low oven. Ideal for freezing - will keep in freezer bags for up to 2 months. Great picnic fare - split them open and spread with garlic & chive soft cream cheese, (Boursin or Philadelphia type) or make cheese & ham scone sandwiches or even cucumber scone sandwiches!! The oats give them a great texture - I use fairly coarse porridge oats. This recipe is easily doubled for larger crowds or greedy people!!!

    Recipe #184024

    7 Reviews |  By KCShell

    I got this out of a recipe book that came with some cookware I bought at a state fair when I was 18! If these rolls don't knock the socks off your guests there is something seriously wrong! Easy to make, incredible to eat.

    Recipe #87408

    I got this recipe from a Milk callendar. It is moist, flavourful, attractive, and incredibly easy to make. Perfect as an accompaniament to chilli.

    Recipe #241269

    I've been making this dough for about 15 years by memory & I just recently came across what I'm pretty sure was the original written recipe. Turns out my memory isn't as good as the dough I've been making is. So now I'm posting my often used & requested recipe before I forget it. I use it for basic dinner rolls, sweet rolls, cinnamon rolls, savory breakfast pinwheels or for my taco ring. I don't usually measure the flour, but the noted amount is within about 1/2 cup more or less. Prep time includes rising time.

    Recipe #293120

    9 Reviews |  By I'mPat

    This was from the Take 5 magazine and we found it was a nice change from garlic bread. I actually used 2 short french sticks.

    Recipe #218938

    These are pretty close to the ones served at Red Lobster, and they are every bit as delicious.

    Recipe #13349

    Cinnamon rolls made even more delicious with almond paste and slivered almonds! As always, you can use dry yeast instead of fresh if you prefer - adjust the temperature of the milk and butter mixture accordingly. The recipe doubles well.

    Recipe #136388

    I made these with just about any meal--very buttery-good! My grandmother's recipe.

    Recipe #27797

    These were a lunchroom favorite for the year I helped cook at a Lutheran School. No need to add spices - they are in the apple butter. Note: Some reviewers shared that these do not rise much and that they made only 18 muffins rather than 24.

    Recipe #200507

    7 Reviews |  By acerast

    Here's one that I clipped from Midwest Living many years ago. My family loves it. Estimated time includes mixing, rising, shaping and baking. A labor of love - and great therapy!

    Recipe #200505

    2 Reviews |  By acerast

    This is so good with butter and currant jelly that I could eat an entire loaf myself!! It is from Christopher Kimball's "The Yellow Farmhouse Cookbook". Although Irish in origin, this is a new world version from a New Englander - (ZWT3)

    Recipe #200199

    1 Reviews |  By acerast

    My mom has made this for over 30 years. It is always delicious and a family favorite!

    Recipe #162516


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