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cooking.nytimes.com
The Berbers use an unusual leavening method that gives a warm, earthy aroma to the loaves: a mix of semolina flour, water and garlic cloves that quickly ferments into a pungent starter The recipe requires three kinds of flour and takes two days, but is richly rewarding in flavor.
Ingredients: flour, garlic, semolina flour, yeast, salt
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Beer, jalapeno peppers, and onions make this bread a savory treat.
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With honey, whole wheat flour, and nonfat Greek yogurt, these cakey cookies are a great snack between meals.
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Two small loaves of simple banana bread are easily had with this quick recipe.
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
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Wonderful Italian bread made in a bread machine then baked in the oven.
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Apple juice and a variety of spices join pumpkin butter in this moist, flavorful holiday bread.
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These cookies with cinnamon, ginger, nutmeg, and a hit of black pepper are ideal for the holiday season.
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Belizean bread pudding, made with coconut milk, sweetened condensed milk, and raisins, is a delightful dessert for special occasions and dinner parties.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Flatbread >>> corn chips
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