Dish Type-Breads

Collection by Cowboy

Carol's Crumpets

Rating: 4 stars 44
I save clean water chestnut and pineapple cans so I can make crumpets whenever my family requests them. (You can also use a circle cookie cutter or mason jar ring.) I first made these for a 4-H project.
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Mall Pretzels

Rating: 4.5 stars 1557
Big chewy pretzels like those sold in the mall! You may substitute garlic salt or cinnamon sugar for the coarse salt if you wish.

Country White Bread

Rating: 4.5 stars 225
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan
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Potato Scones

Rating: 4.5 stars 7
'These pretty biscuit-like wedges are very moist and flavorful,' notes Judie Anglen, Riverton, Wyoming. 'They're tasty slathered with butter, honey or jam...or use them as a base for creamed dishes,' she suggests.
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Tortillas I

Rating: 4 stars 304
To Latinos everywhere, these are not only our bread but usually our utensil at mealtime as well! Some like big and thin, some like them small and fat, depending on the region of the country you're from and the way your grandmother made them!

Buttery Corn Bread

Rating: 5 stars 1362
I go this recipe from a long-time friend several years ago and it's my most-used. I love to serve this melt-in-your mouth corn bread hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. --Nicole Callen Auburn, California
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Baking Powder Drop Biscuits

Rating: 4.5 stars 132
One day I had company coming and realized I had run out of biscuit mix. I'd never made biscuits from scratch before, but I decided to give this recipe a try. Now this is the only way I make them!
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German Rye Bread

Rating: 4 stars 43
Nothing smells better than home-baked bread--this is a hearty bread, great with mustard, corned beef, Swiss cheese, and sauerkraut.
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San Francisco Style Bagels

Rating: 4.5 stars 61
I accidentally stumbled upon a method for making bagels that were structurally and texturally superior, I decided to take advantage of that fact, and the San Francisco-style bagel was born.