100% Whole Wheat Bread
Recipe by:
Dennis Sanders
If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneading is bye bye.
A Very Old Irish Brown Soda Bread
Recipe by:
wsf
This recipe is over 300 years old! I found it in an old cookbook and cherish it dearly. Bear in mind this is a very dense, very rustic loaf, and creates a very hard crust. But it is fun for an authentic Irish treat. Because of the recipes age, all of the rising comes from the buttermilk, rather than bread soda (baking soda). If you prefer a lighter loaf, you may add 1 t. of bread soda to the dry ingredients.
Bread Machine Blueberry and Pecan Bread
Recipe by:
oz
Based on the Kirkland(R) Blueberry and Pecan Cereal this hearty bread has the subtle flavor of a great Blueberry muffin. Soooo good warm from the machine, cooled later and toasted. This will be your breakfast bread for special days!
ABM Ginger-Bread
Recipe by:
oz
A rich, dark bread with that heavenly scent of ginger. Luscious with cream cheese and/or lemon curd. Great toasted too.
World Famous Garlic Bread
Recipe by:
Damasio
Ready for some super awesome garlic bread made with fresh garlic and parsley? These are almost open faced sandwiches piled high with mozzarella cheese!
Authentic Irish Soda Bread
Recipe by:
Greg Robinson
This is a recipe direct from my Irish/Welsh ancestors. Keep in mind, sugar and other ingredients were hard to come by before the early 1900's.
Awesome Bran Muffins
Recipe by:
GTR2971
The days of the gritty, dry, sawdusty bran muffins that you need to choke down with a gallon of milk are gone! These muffins are guaranteed to be deliciously moist AND good for you!
Banana Bread
Recipe by:
John Thomas
This recipe is the recipe my grandmother used. It always turns out perfect, and moist.
Easy Moist Banana Cake
Recipe by:
pianoman0427
This banana cake has a mashed banana and powdered sugar frosting. It's really simple to throw together and tastes great!
Banana Oat Double Nut Bread
Recipe by:
Vintage Chef
Taking the classic banana nut bread and stepping it up a couple of notches. Wrap in aluminum foil to keep moisture intact. For best results, upon slicing, spread small amount of cream cheese over the warmed piece of bread!
Barry Good Banana Bread
Recipe by:
Rick and Heather
Simple but very good banana bread recipe, which has been in the family for generations.
Beer Pizza Dough
Recipe by:
CRAIGman
This makes a tasty and easy-to-work-with pizza dough in your bread machine. Knead and roll with liberal flour. You can top it with you favorite toppings, bake it (ideally on a pizza stone) and serve; or, bake by itself, then top and freeze for later.
Berryweiss Beer Bread
Recipe by:
ChefStubb's
A high rising berry flavored quick bread. Also works well with other flavored beers. It goes well with pot roast.
Bread Machine Donuts
Recipe by:
MOMAN
Best homemade donuts I have ever tasted. Light and so simple to make.
Breaded Curry-Herb Chicken
Recipe by:
Shawn
This gluten-free chicken recipe has a nice modern twist, with curry powder and lots of black pepper.
Buttermilk Cornbread
Recipe by:
cwinchester
This is my adaptation of a family recipe for skillet baked cornbread using buttermilk and cream-style corn. Goes well with just about anything!
Butterscotch Bread Pudding
Recipe by:
JCM
This is an old family recipe for bread pudding made in a double boiler (a pan on top of another pan with boiling water). This recipe goes back at least 3 generations. Serve hot or cold; it's great both ways.
California Sourdough Crab Cakes
Recipe by:
CHEFSINGLEDAD
Don't worry--these don't have eccentric California ingredients! In fact, they are very traditional. The only exception is the use of sourdough bread crumbs, which lend a fuller, tangier flavor than crackers or plain crumbs. Combine the sourdough bread crumbs with a perfect blend of spices and vegetables and lots of crab, and you have a winning combination. Make smaller cakes for appetizers, or larger ones -- like these -- for main dishes. Enjoy!