A traditional Czech pastry, it can be filled with a variety of fillings.
- 2 1/2 cups warm milk
- 1 1/2 (.25 ounce) packages active dry yeast
- 1/2 cup white sugar
- 1/2 cup shortening
- 1 tablespoon salt
- 2 eggs
- 2 egg yolks
- 6 1/2 cups all-purpose flour
- 1/2 cup fruit preserves
- 1Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.
- 2Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.
- 3Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.
- 4Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.
Ciao! This is an old recipe, hence the enormous measurements. Makes enough for a huge Italian family! You can half the recipe; leave yeast and eggs the same. They are excellent with wine or coffee, and make good teething biscuits if you leave out the fennel seeds.
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.
A very easy, very good tasting bread. Best if made the day before, or several hours before serving.
THIS IS NOT AN EASY BREAD TO MAKE! It is tricky, but worth the effort for one who loves that very different, pungent smell of salt-rising bread. The cornmeal used for the starter must contain the inner germ of the corn and a constant warm temperature must be maintained.
A rich eggy bread, made easier by preparing the dough in the bread machine.
This steamed bread is made with graham flour, a coarsely ground whole wheat flour. The cooking method makes it moist.
This is an authentic Indian Naan recipe. I have made this many times. It goes well with Indian curry which has a lot of gravy, such as the Butter Chicken.
These are wheat free, dairy free, low sugar, low fat muffins and you'd never know it. Sucant is dried can juice. It can be found in health food stores. If you don't eat them in the first two days, freeze them. Thaw in microwave for 30 seconds apiece and they will taste freshly baked.
These go great with Italian sauce dishes, we eat them also as a snack like pretzels! The recipe was given to me from a great Italian cook!
- Quick and Easy Monkey Bread
- Banana Bread - Quick Bread for Machines
- Bread Machine Spelt Bread
- Steve's Whole Wheat
- Pumpkin Bread V
- Creamy Banana Bread
- Dill Pickle Bread
- Honey Bran Muffins
- Favorite Banana Blueberry Quick Bread
- Cheddar Bay Biscuits
- Brunch Cream Cheese Muffins
- Raisin Bread II
- Basic Fruit Bread Recipe
- Authentic Mexican Tortillas
- Easy Rice Bread
- Blueberry Bread II
- Ezekiel Bread I
- Chinese Steamed Buns with BBQ Pork Filling
- Fudgy Chocolate Chip Muffins
- Oatmeal Soda Bread
- Golden Cake Batter Bread
- Onion, Garlic, Cheese Bread
- Country Seed Bread
- Pear-a-dise Muffins
- Coconut Pumpkin Nut Bread
- Oatmeal Bread III
- Ruby's Special Cornbread
- Bread Pudding with Lemon Sauce I
- Plain and Simple Sourdough Bread
- Light Oat Bread
- Dark Rye Bread
- Amish Friendship Bread Starter
- Morning Glory Muffins I
- Swiss Christmas Bread
- Sourdough Wheat Bread
- Homemade Wonderful Bread
- Pistachio Bread
- Bread Bowls II
- Hot Cross Buns II
- Banana Nut Bread II
- European Black Bread
- Mocha Chocolate Chip Banana Muffins
- Old Fashion Molasses Bread
- Banana Macadamia Nut Bread
- Bread Machine Challah I