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cooking.nytimes.com
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery It requires no kneading It uses no special ingredients, equipment or techniques
Ingredients: bread flour, instant yeast, salt
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This spelt flour version of challah is kneaded in a bread machine, and topped with your choice of toppings.
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Potato bread is so full of flavor! With a firm crust and lots of little air pockets, it's the best bread ever for making toast.
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Homemade bread stuffing will be a breeze this Thanksgiving with this crowd-pleasing recipe that calls for onion, celery, sage, and thyme.
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This recipe is for great dinner rolls that can also double as sandwich bread. An egg white wash ensures a golden crust.
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This cornbread is spiked with fresh jalapeno pepper for a kickin' version of an American favorite quick bread.
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This is a basic white yeast dough that can fill many needs: dinner rolls, a base for focaccia or sweet buns, or even a standard loaf of bread.
Ingredients: yeast, water, sugar, salt, vegetable oil, flour
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Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.
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This tsoureki recipe, a sweet yeast bread made of eggs, milk, and butter, is a staple during Greek Easter.
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Cooked green beans are tossed with garlic powder, bread crumbs, olive oil, oregano and basil, and given a fine sprinkling of Parmesan cheese.
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Get Croissant Bread Pudding Recipe from Food Network