All recipes » Bread
Morning Popovers by Catherine Pappas
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1 vote
1524 views
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Honey Buttermilk Biscuits by myra byankaAdapted from "Texas Highways Magazine." |
1 vote
3964 views
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Mom's Famous Zucchini Bread by Denise SherinThis is a great way to get kids to eat veggies! My son loves this as a snack. I make this in mini loaves for the church bake sale it's always a big hit. |
1 vote
4874 views
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Pineapple Raisin Grapenuts Bread by Denise SherinThis "bread" is more like a dessert. It's an easy quick bread. It's dense, moist and cake like. It's great for breakfast, an after school snack and even dessert. The recipe calls for 1 cup of packed brown sugar which can be replaced with Splenda brown sugar. I like to make it in a pie plate and serve it in small wedges but it is a… |
1 vote
2735 views
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Country Farm Dinner Rolls by J. Gino GenovesiYou can mix the dough and let set in the refrigerator for a day or so until you wish to bake them. The rolls are chewy on the outside and soft and firm on the inside. They add class to any meal. |
1 vote
11301 views
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Banana Apple Loaf by Catherine Pappas
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1 vote
4997 views
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Old-fashioned Icebox Rolls by myra byankaMake the dough and keep it in the reefer for up to a week. Bake rolls when you want fresh ones. I usually let the dough stay in the fridge a few days for extra good flavor. |
2 votes
9821 views
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Sunday Scones by Catherine Pappas
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1 vote
3503 views
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Sweet Corn Bread by Its a Food FetishA simple recipe that leaves the cornbread with a crusty exterior and moist, crumbly center. |
1 vote
5032 views
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Raisin and Rosemary Mini Scones by Hina GujralA traditional Scottish quick bread, scones are welcome as a treat for breakfast or as a teatime snack with a cup of hot and steaming tea. Scones are easy to master, and make simple but mightily delicious teatime treats. Scones come in many sizes and flavors, sometimes I bake those classic quadrant shaped scones and recently when I was… |
1 vote
1422 views
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Deli-Style Rye Bread for Beginners by myra byankaThere is a relatively new method in baking bread that is becoming very popular. It is called cold fermentation. It allows one to bypass sponges, bigas, etc., as well as kneading. In basically a few minutes you can mix the dough, let it rise, then it goes into refrigeration for three days to develop the flavor. This makes it easy prep… |
2 votes
6223 views
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French Bread by Bread Machine by Salad FoodieThis recipe requires the French Bread setting on my bread machine, best suited for bread doughs low in fat and sugar; this results in a crisp crust and coarse, chewy exterior. (It is similar to the Whole Wheat setting though not identical.....but just might work.) However if neither are available on your machine you could use the… |
1 vote
16395 views
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Gorganzola Garlic Bread by Kyra MartinSuch a great twist on traditional garlic bread. If you like a lot of filling, you can double the recipe. Double makes enough for a large loaf of french bread and half a batard. |
1 vote
1325 views
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Healthy Apple Walnut Muffins by Robyn SavoieHere's a healthy & simple recipe that makes a very delicious muffin. Made with no added fat or sugar, these tasty muffins use fruit and buttermilk to keep them moist. When baking these, I get a lovely golden top with a beautiful indentation from the apple slice inserted in the top of the muffin and make for a nice presentation.… |
3 votes
8656 views
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Classic Vegetable Cheese Pizza by Hina GujralPizza or Pittsa, what Italians called it, has bowled over the whole world with bready, cheesy and spicy flavors. The origins of Pizza can be traced back to Romans, when they baked flat bread called Focaccia(see recipe here) and called it Picea, yes you read it write Focaccia is the inspiration for Pizza. The modern day Pizza has it's… |
1 vote
2000 views
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