yes, this sounds bizarre, but it really is tasty and i have had some that was going around for months. it is a nice thing to start at work, school, church, etc. try it...it's like a chain cake instead of a chain letter :)
i snagged this off of a website and made my own adjustments. these can be refrigerated overnight after shaping. let rise about 45 minutes at room temp before baking whether or not you refrigerate.
these buns are light and wonderful. in just over 2 hrs from start to finish. this recipe is from the canadian mennonite cookbook.
while this doesn't have the authentic sourdough flavor, it still makes a tasty loaf!
this recipe came with my kitchen aid mixer, and makes two absolutely beautiful loaves of french bread. i misplaced my recipe book and recently found it again, so am adding this recipe to zaar for safe-keeping! make sure you use a very, very sharp knife to
ran across this recipe a couple of years ago, and just found it again. it is so delicious, you can make a meal out of it and butter! (but, of course, i don't advise that!) i put the rising time in with the bake time!
this is my standard loaf of white bread, good for anything. very soft. i mix it in the bread machine then bake it in the oven. as with all my bread, i let it cool and then slice the whole loaf and put in a freezer bag and freeze and then i can take wha
these are the fluffiest & yummiest rolls! you will think you are in heaven! they contain potato, lemon zest and orange juice! i make a double batch of these every year at thanksgiving time. we eat them at the "feast" and then we eat them all week with the
this recipe was is an insight into my childhood as a reminder of my first love for baking bread. my grandpa used to make it for me and i loved it so much that i set my mind to mastering the process myself. awesome! for this an more awesome gluten free
these are not scones as the rest of the world knows them...i just call them utah scones. they're basically like frybread, sopapillas, elephant ears... delicious and completely unhealthy. this recipe includes my slightly 'healthy' ingredients--not that i
adapted from a delicious bread served at disney's polynesian resort. ohana means "family". the pineapple and coconut give it a truly tropical taste! i have found using the food processor makes the dough fool-proof, and i mix my yeast mixture in a large
this is great bread for making toast and dunking in coffee. it is also great for making french toast.
these cinnamon sweet rolls are made with the famous herman starter. if you don't have your own hanging out in your fridge, search for "herman starter" on recipezaar to get one rolling. delicious! i'm adding my collection of herman recipes as time all
found these on weightwatchers.com---they are wonderful! you'd never know they're healthy....(prep time is rising time for the dough).
usually this recipe takes me a little more than an hour to make, but it still is a quick way to make cinnamon rolls for a great morning breakfast surprise. i've been making these rolls for my family for 18 years. it can be made as cinnamon rolls or cara
a quick recipe with only 20 minutes preparation using fleishchmann's rapid rise yeast!
this is a recipe that i modified from a co-worker's mom's white bread recipe. it made such soft bread i wanted to see if i could use the base as a multi-grain bread. prep time doesn't include rise time.
this bread is terrific for sandwiches. its slight sweetness and hint of orange marries well with turkey, particularly if you’re one of the people who loves turkey sandwiches with a dollop of cranberry sauce in the filling.
the trick to making 100% whole wheat bread is the extra knead which gives the yeast and gluten a second chance to creat a lighter loaf. gluten gives the whole wheat flour the structure needed for a good loaf. if your store doesn't carry it, try the local
abbey of our lady of the holy trinity. for years the monks made and sold their special brand of whole wheat bread. in recent years it became necessary to discontinue this industry. however, the monk who for many years was the baker has developed a recipe
this recipe is adapted from the el molino cookbook that i've had for a million years!this has the potential to make 3 loaves and is the only recipe i use for whole wheat bread.it is the moistest i've ever had and because honey is a natural preservative it
this is a basic semolina bread which is ideal for vegetarian/vegan diets. recipe is for a 2 lb loaf in a bread machine.
from the uk website www.sharphampark.com converted to imperial measures and slightly modified. adjust the yield below to match your bread machine capacity. personally, i make a 1 lb loaf in a black & decker bread machine designed for a 1-1/2 lb loaf. for
this is my take on reinhart's master recipe in whole grain breads. i make 4 loaves of this a week, currently.
i wanted 100% which is light and fluffy so i started tinkering away and this is the recipe i got. i really love it and it's easy-peasy, lemon-sqeasy as my kids would say. as a result, i've retired my 50-50 bread. hopefully s
i hate dense/heavy whole wheat bread. however, i was told to keep my blood sugar level i had to eat complex carbohydrates. it began my search for a pure whole wheat bread that i could eat as a sandwich and enjoy it all. two notes: the vital wheat gluten a
i based this recipe on one for "honey whole wheat bread" i found on the back of a bag of hodgson mill flour. i could never keep that one from falling in my bread machine, so i came up with this. there is literally no preparation involved, just throw all t
this recipe yields 3 hearty loaves of bread here is what i love about this recipe. it's simple, uses few ingredients and you have great results every time. don't be afraid of making this bread! this is my own take on a recipe my sister-in-law shared
this recipe turns out great homemade rolls for those who love 100% whole wheat bread. they rose beautifully and plump in the oven. makes 20-25 rolls depending on how big you make them. i made 2 inch dough balls and they rose to 3 inches after baked. to m
whole grain dough kept refrigerated (or frozen) for pizza, pretzels, or buns. the method is similar to reinhart's "artisan breads every day". preparation time does not include refrigeration overnight.
using 12 grain flour from bulk barn and a recipe that is a variation of the one they provide. (bulk barn is a canadian food retailer specializing in bulk foods.) the list of grains, in the order on the label, is hard whole wheat flour, whole spelt flour,
this bread is made with habanero cheddar cheese, pepper jack can be used. the cream cheese gives the bread a nice texture. but it's not really all that hot, just a hint of heat! this is great for spinach dip. any left over bread be great for grilled
i combined the flours and this made delicious mini breads
this is too simple, and no bread machine required. this makes a beautiful and really healthy bread. i was really skeptical when a friend gave me this recipe but the result was great. the 3 minutes is prep time it does take an hour to bake.
i have tried lots of variations of gluten free bread but i wanted a recipe that i didn't have to search high and low for the different flours, this recipe has also cooked the best so far in my bread maker machine. better yet i could get all the flours in
homemade hamburger rolls with only a 10 minute rising time. these are really good. recipe from taste of home.
i have made this bread for many years. the recipe comes from and old book, over 25 years ago, the cover has left the book, but i believe it was called ohio state fair 4h winning recipes or something like this. my sil wanted a hand made bread recipe. i
love, love this recipe! so many great things to say about it: ridiculously easy to make, incredibly delicious, and it can be stored in your fridge for up to 2 weeks. perfect for an afterschool snack or an easy dinner! don't get overwhelmed by all of th
this is a nice light bread that is very tasty for sandwiches and does not require the whole wheat cycle on the abm. it is from the "canadian bread machine baking" with roxanne mcquilkin.
this is our "everyday" lunch bread. i make it every night for the next day. i originally got it from the oster bread machine recipe book but i adapted it somewhat. the 100% whole wheat recipe was just too heavy for our family. it makes a 2 lb loaf. once i
this loaf bakes up tall and fluffy!! we use a wheat blend flour from gold medal and bread flour for this recipe. the recipe below is for a 2 lb. loaf.
these are some of the best dinner rolls i've made! the recipe came from a cookbook that my hometown puts out called high altitude country kitched vol.1 oct.1995 thru july 1999. this recipe can give you homemade rolls in just 60 minutes!!! what could be be
delicious, chewy oat bread.
these yeasty rolls are great when you want dinner rolls and you are short on time.
great, hearty, and healthy bread. no sugar or fat. adapted from better homes and gardens dieters cookbook.
a healthy bread with lots of grains. one mini loaf is plenty for 2 people, which is why i make mini loaves. the rest can be frozen for another time.
needing a way to use up a lot of 9 grain cereal that i had, i decided to grind it up into fine flour and use it in slightly modified zaar recipe #71373 that i use for my white rolls. we even like it slightly better with the cereal in it! i like to use m
from the crisco website. posting for safe keeping this are a bit different then the other recipes listed. i have not made these yet. times are approximate
this recipe came from a dear lady i knew while living in texas. i have used this bread recipe as bread, rolls, breadsticks, hogie type sandwich rolls, scones. it is very versatile. if the full batch of bread is too much to do - this recipe is easily
i found this on a package of fleischmann's rapidrise yeast in answer to a request from the boards. looks great.
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