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Daily Recipes for: 2012

Daily Recipe for Non-Bread Machine

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Swedish Rye Bread I

Provided by: Janice

This is a sweet, hearty rye, with molasses and brown sugar. Bread flour contributes to its lighter texture.

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Non-Bread Machine Recipes - Loaves More Daily Recipes »

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Focaccia Bread

Provided by: Terri McCarrell

A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!

Non-Bread Machine Recipes - Buns and Rolls More Daily Recipes »

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Molasses gives this wonderful oat bread a darker hue, joining cinnamon to enhance the musky sweetness of the raisins. This recipe makes five loaves or scads of rolls, and, fortunately, they can be frozen.

Non-Bread Machine Recipes - Flatbreads

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Knaakkebrod or Nakkileipa (Scandinavian-Style Rye Crisp Bread)

Submitted by: leopardstripes

Home Town: Blaine, Washington, USA

Living In: Boise, Idaho, USA

Crisp rye breads are traditional throughout Scandinavia because rye has a short growing season suitable to far north, and flat breads or crackers store well during long winters. Enjoy this adaptation topped with slices of Norwegian Jarlsberg cheese or Finnish Lappi cheese.

Non-Bread Machine Recipes - Pizza Dough

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Pizza On The Grill I

Provided by: Doug

With this recipe, you'll make the garlic and basil pizza dough from scratch, and learn the tricks of grilling a perfect pizza that features tomatoes, olives, roasted red pepper, and basil. Makes two medium pizzas.

Non-Bread Machine Recipes - Breakfast Breads

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Authentic German Bread (Bauernbrot)

Submitted by: Petra

Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!

Non-Bread Machine Recipes - Holiday Breads

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Limpa Bread

Submitted by: MARBALET

This is a traditional Swedish rye bread. Be sure that the seeds you use for this bread are fresh. You may substitute rye flour for the whole wheat flour, however, it will affect the taste. I prefer whole wheat. Also, gluten, a very important ingredient in this recipe, may be found in most gourmet food stores or health food stores. Barley malt can be substituted for molasses. Enjoy!