Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Yeast Breads/Rolls/Pretzels
    Lost? Site Map
    food image

    17 recipes in

    Yeast Breads/Rolls/Pretzels

    Yeast breads/rolls/pretzels. Some are for the bread machine....some are a bit of work, but worth it.

    Displaying up to 20 pages of results. To see all results, or register.

    I had been searching for a good bread bowl to use with a Zuppa Toscana Soup recipe that I have and I was shocked to see that Zaar didn't have so many. I finally found one that was suited my needs from Taste of Home. I've tweeked it a bit and now can make them easily with the help of my bread machine. The bread is somewhat sweet, great for chili, but if you don't like it so sweet, cut the sugar down to 2 Tbsp. I look forward to your comments.

    Recipe #365596

    183 Reviews |  By rickv

    This is my winner with Tammiev and our friends. This recipe is for a 2 pound loaf and has never failed me. I think it is the lack of oil and sugar that they like in this one.

    Recipe #46501

    This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998

    Recipe #67570

    My sister gave me this recipe soon after I brought home my bread machine. It's a staple in our house. Soft and fluffy and great for sandwiches or just to eat fresh out of the oven! UPDATE 3/25/2005 - I made this using the dough cycle of my bread maker today but baked it in the oven and it turned out perfectly! I baked it at 350°F for 25-30 minutes.

    Recipe #107868

    Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called “Artisan Bread in Five Minutes a Day”; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.

    Recipe #340621

    This recipe for bagels is soo easy to make and impressive:)

    Recipe #421374

    5 Reviews |  By kolibri

    Here's a very traditional Finnish bread recipe. Typically this would be made into rolls, but no reason you couldn't make it into a loaf too. It has a great orange-yellow colour and a mild carrot flavour. It's from my trusty baking book Suuri Leivontakirja - Kotilieden parhaat leivonnaiset.

    Recipe #128455

    This simple recipe will give you 2 beautiful, delicious loaves of bread. Try it warm with butter and jam, WOW!! Prep time is the rising.

    Recipe #32369

    43 Reviews |  By Mercy

    This recipe is from Fleischmann's Yeast company. I love egg breads, especially for french toast and bread pudding.

    Recipe #94536

    This bread is so delicious and will really make your house smell wonderful as it is baking. I've fooled around with this recipe and have done various things (used olive oil instead of butter, added basil and oregeno) etc, so it is very versitle. I hope you enjoy it as much as we do!

    Recipe #107933

    1 Reviews |  By ~jb4~

    This recipe was posted in the Orlando Sentinel and after having had these myself at Epcot I was so happy to have the recipe. I thought that I would share it with all of you.

    Recipe #88362

    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'm from Philly, so soft pretzels are all over, BUT these home-baked pretzels are awesome. They are more like a PA Dutch pretzel, a little softer and more airy.

    Recipe #27508

    16 Reviews |  By Manda

    I have tried tons of recipes in my quest to duplicate "Auntie Anne's" pretzels. I found this one on the net, and it really tastes VERY similar to the real thing, best one so far. I have tried experimenting with add-ins and toppings. One of my faves is adding dried italian seasoning to the dough and sprinkling with parmesan cheese, garlic powder, and coarse salt, dipping

    Recipe #17751

    A great after school snack! Fun to let the kids help make, too. Although they love to eat them best of all. This recipe got the thumbs up from all three of my sons. (And I think they're yummy, too!) Prep time includes rising time. Cook time included boiling and baking.

    Recipe #70347

    3 Reviews |  By L. Duch

    These are just like the one's you buy in the mall. Found this recipe in "Breads and Soups" booklet, I received from my swap partner Cathy. These are easy and really good.

    Recipe #113866

    Recipe #2915


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Beef-Barley Soup

    Beef-Barley Soup

    By papergoddess

    91 Reviews

    pic of Peach Crisp

    Peach Crisp

    By M&Mers

    53 Reviews

    More cookbooks from *Parsley*:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites