The world's largest kitchen

All recipes » European » Bake

	Whole Wheat and Rye Bread with Sunflower Seeds Whole wheat and rye flours combine with toasted sunflower seeds to make a flavorful bread with an even grain…	Salad Foodie Mar 2018 Professional	1 vote 2896 views
	Herbed Olive Sandwich Loaf Hone your artisan baking skills making this savory Italian loaf bread. Olives, garlic, rosemary and Parmesan cheese flavors predominate, and…	Salad Foodie Jan 2017 Professional	1 vote 3281 views
	Pesto Swirl Bread Swirl breads are the “lookers” of the yeast bread world! In this recipe traditional cinnamon filling is replaced with basil pesto as the star…	Salad Foodie Aug 2016 Professional	1 vote 3477 views
	Black Forest Pumpernickel Bread (for bread machine or conventional yeast dough method) A soul-satisfying dark bread with distinctive rye flavor. Supermarket rye…	Salad Foodie Dec 2015 Professional	1 vote 1 comment 6205 views
	Focaccia (Italian Flat Bread) A basic focaccia recipe easy to make. Serve with any number of entrees, salads, soups, use as sandwich bread or as a base for a variety of focaccia…	Salad Foodie Mar 2013 Professional	1 vote 1 comment 8996 views
	Gyro Meat I Love Gyros ! I found this recipe and changed some of the ingredients ( spices ) to what I thought was more traditional for gyro meat. My…	Therese Feb 2013 Intermediate	1 vote 3784 views
	Focaccia with Olives and Rosemary (Bread Machine or Conventional Method) Hot, fresh and homemade Focaccia with olives and herbs - what could be…	Salad Foodie Nov 2012 Professional	3 votes 2 reviews 1 comment 21007 views
	Swedish Rye Bread This bread recipe is adapted from one in "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger. Though I have a nice bread machine I rarely…	Bob Vincent Mar 2012 Intermediate	1 vote 3953 views
	Pizza Sauce Sweeter than Marinara sauce and a little spicier. Perfect for pizza.	A Foodie Affair Jan 2012 Intermediate	1 vote 2989 views
	Aunt Violet's Swedish Rye Bread Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration.…	Amos Miller Jan 2012 Professional	3 votes 2 reviews 5 comments 7322 views

« 1 2 3 »

Advertisement