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cooking.nytimes.com
In this new incarnation of my soda bread recipe, I kept the crosses, but to maximize the surface area of the crumbly, crunchy outer crust, I baked the dough into small buns instead of a large loaf That way, I was able to get more of the bumpy-textured crust in each bite.
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An Irish soda bread is enriched with sour cream for a tender, moist version. Cut into wedges and serve warm with butter.
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This is the real thing! You can use an egg and slightly less milk for a different texture. It is also possible to use water instead of milk and buttermilk, but this makes a much denser loaf.
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Another white yeast bread from the bread machine, this one features both all-purpose and bread machine flours along with egg and powdered milk.
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Luscious pineapple is strewn throughout these ambrosial zucchini loaves, perfectly spiced with nutmeg and cinnamon.
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The ultimate crackly, chewy bagel recipe.
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Making your own buttery croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent.
Ingredients: water, yeast, sugar, bread flour, salt, butter, egg
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Tonkatsu, or Japanese-style fried pork cutlets, depend on an exceptionally coarse panko bread crumb dredge to achieve their signature crisp.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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Get Naan Recipe from Food Network
Ingredients: bread, salt, yeast, butter, milk yogurt, water
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A grilled cheese sandwich recipe that's melty from the Gouda, sweet from the pear, and a little sour from the toasty rye bread.