Cinnamon rolls with an Italian flair, courtesy of Giada De Laurentiis. Please note that the rising time is included with the cooking time.
Author: Irmgard
This recipe is an absolute hit when paired with a traditional thanksgiving dinner. They add so much to a meal. Or try changing the mashed potatoes to mashed yam and changing the sugar to honey for a healthy...
Author: angela
Make and share this Mignon's Pita Bread / Pocket Bread recipe from Food.com.
Author: Hill Family
This is the soft American style white bread recipe from Artisan Bread in Five Minutes a Day by Jeff Hertzberg. It's a pretty good recipe when you want to make rolls or loaves on short notice.
Author: PAUL P.
A regular bread, not the sweet, cakelike type. Adapted from Breads of the World. Prep time includes rising time. Canned pumpkin is not recommended for this recipe.
Author: Chocolatl
From Southern Living 1981 comes this recipe for sweet rum-flavored buns laced with raisins and cinnamon and topped with a sugary glaze. This yields 2 dozen buns and they freeze beautifully, but the recipe...
Author: Dreamgoddess
Make and share this Single Rise Easy Wheat/White Bread recipe from Food.com.
Author: dkmarsden
This bread is surprisingly easy. Unlike some whole wheat breads, this recipe has a soft, tender texture. The original recipe, which comes from the book "Feeding The Whole Family", calls for barley malt...
Author: fresh fanatic
Make and share this Amaretto Bread (Bread Machine) recipe from Food.com.
Author: ratherbeswimmin
Honeycomb bread (khaliat al nahl) is a popular Arabic bread usually filled with cheese and covered with a sugar syrup. It can also be filled with savory fillings and no sugar syrup if you choose. The bread...
Author: Annacia
I have modified this recipe over the years and it turns out pretty awesome. My kids (who don't eat anything) love it. I sometimes add 2 tbsp. ground flax seed and that makes it even better. You can also...
Author: Ann Lesley
Easy & quick, these rolls are a nice addition to any meal. Mix up the batter on the weekend, then you can have fresh rolls any night of the week!
Author: Mary Scheffert
This is a simple one rise bread. It makes great sandwich bread and has a wonderful nutty flavor when toasted.
Author: April410
Although time consuming (3 rises) this bread is delicious with winter stews and soup. Recipe source: Bon Appetit (February, 1985). Prep time includes rises.
Author: ellie_
Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like 'em in the raw... prep time includes rising time.
Author: skat5762
My sister submitted this recipe to her church's cookbook. She got it from a close friend of my mother, who, in turn, got it from her mother-in-law. My Mom says its the best, soft white sandwich bread sh'e...
Author: OhSusannah
This is a recipe from my Panasonic bread maker's instruction book. We have made it several times and love it! My husband and I agree that it should be called Savory Cheese Loaf because there really isn't...
Author: Mary of the Midwest
A great breakfast bread, toasted with honey or butter slathered on it. This is for the ABM, but could be taken out after first rise and shaped by hand and baked in oven. Maybe at 350F for 30 minutes? This...
Author: Outta Here
I found this recipe and have put it here for safekeeping. I love candied ginger and can hardly wait to use it making this bread! Adapted from Bread World. They say the taste of the bread resembles marmalade...
Author: Sharon123
The Fastenwähe or Fastenwaje is a carnival caraway-seed pretzel. We get to enjoy it in the region of Basel only around this time of year. The Fastenwähe made it's very first appearance way back in the...
Author: Artandkitchen
Low sodium bread tastes great plain or with jam or butter (salt free of course) Makes a 2lb loaf.
Author: Debs63
This is an easy recipe that I adapted from a cookbook. I added more sugar, adjusted some of the other ingredients and made a few procedural updates and shrunk the recipe to fit in a 5-quart mixer. This...
Author: unclemoishy613
I love whole wheat bread. I like making the dough into dinner rolls once in awhile for something different. This recipe is basically the same recipe as my Homemade White Bread #218566, except I use 100%...
Author: Olive
I can't remember where I got this recipe. I have made it since the 1980's. This is a good for you kind of bread.
Author: luvcookn
This recipe produces two crusty and chewy loaves that are so very good and so much better than store bought.
Author: PCrocker
Flaxseeds are a healthy addition to almost any diet. Research shows that this food is a real cancer-fighter. This is a really good bread. Rustic and nutty flavored but not overpowering. My DH enjoyed this...
Author: Chef1MOM-Connie
I love making these rolls every Lent. Don't be put off by the preparation time-it takes 90 minutes for the dough to raise! The cranberries make a delicious difference! Try them-I guarantee you'll love...
Author: Larkabug
This is a very tasty bread. We use it for toast and sandwiches. It is always requested by my family for functions. I got the recipe several years ago on the internet. Sorry I can't remember who from. I...
Author: Iva Day
These rolls are similar to the refined plain white version found in restaraunts. While warm they are delicious with honey butter and wonderful for sandwiches the next day.
Author: Daphne2002
This recipe came from Giada De Laurentiis. Tried it and the dough came out perfect. Easy to handle and no shrinking. Once baked it's nice and crunchy. Gives a small dough but i am sure you can just double...
Author: mycuteboys
Make and share this Maple Buttermilk Bread (Bread Machine) recipe from Food.com.
Author: ratherbeswimmin
It's not that the bread is crushed--the dough is--it takes a true beating which is what gives this bread, traditional for use in Charlotte aux Pommes a la Normande (recipe posted separately), its special...
Author: Chef Kate
From Mark Bittman of the New York Times. You can use 100 per cent whole grains, you can vary their percentages all you want (though all-rye bread doesn't rise much at all) and you can add nongrain flours,...
Author: blucoat
Make and share this HONEY AND WALNUT SWEET BREAD recipe from Food.com.
Author: shazzieau
This flavorful bread is a slightly modified Gold Medal recipe. Preparation time is approximate. I like the bit of a "bite" that the lemon pepper adds, but feel free to substitute any herbs you like. Double...
Author: duonyte
This is a fabulous white bread, perfect for sandwiches and morning toasts. From the " Heartland Cooking" serie, by Frances Towner Giedt.
Author: Chef Glaucia
Make and share this Blueberry Swirl Sour Cream Bread (Abm) recipe from Food.com.
Author: Kyles The Aussie
Make and share this Feather Light Donuts recipe from Food.com.
Author: GingerlyJ
Prep time includes resting/rising. Also a copycat of Pappa Roti. These are delicious and so different- Not really Mexican, they are from Malaysia. It is like a thin coffee butter cookie spread over the...
Author: .. Ameera ..
Make and share this Cinnamon Raisin Bread recipe from Food.com.
Author: Tonkcats
Make and share this Out of This World Dinner Rolls recipe from Food.com.
Author: tornadoes three
I got this recipe from 1999 issue of The Best of Country Cooking. I really didn't fancy frying anything and boy was I happy when I found it. Made it and it's a pity I didn't have any fellow Zaarians to...
Author: Vnut-Beyond Redempt
Make and share this The Best Bread Ever ;) recipe from Food.com.
Author: msavatis
Danes, Germans and other northern Europeans can not imagine living without dark rye bread, After moving to the States in 1988, it took me about 4 months of trying my Danish recipes, adjusting for high...
Author: Benthe Danish
Cara is a wonderful woman on my cyber-playgroup. She makes this a lot despite having 2 preschoolers. She got it from someone by the name of Father Dominic. Times are guesses.
Author: Missy Wombat
If your family likes home-made bread, they're sure to LOVE this recipe! You'll feel like a real pioneer, too, grinding your own popped corn--move over Ma Ingalls! Eat fresh, any leftovers can be toasted...
Author: Debber