94 best bread using bread Recipes

ground beef, garlic cloves, chopped, onion, chopped, egg, breadcrumbs (i use italian style ), white bread (crusts removed ), chopped fresh basil, water, tomato sauce , of choice, for stewing

water, at about 105 degrees, flour (a with at 4 g protein per serving is best), salt (i use kosher), dry yeast

minus 2 tbsp (8 1/2 oz) cake flour, bread flour (i used all-purpose flour), baking soda, baking powder, coarse salt (i used 1/2 tsp fleur de sel), unsalted butter (i used salted), light brown sugar, granulated sugar, eggs, natural vanilla extract, bittersweet chocolate disks or feves, at least 60 percent cacao content (see note)(i used 3/4 lb chocolate chips & 1/2 lb president choice extra dark chocolate 72%), sea salt (i used fleur de sel)

sweet onions, peeled and sliced thin into rings, eggs, buttermilk, all-purpose flour, seasoning salt (or regular salt, can use less than 1 tsp if desired), garlic powder, cayenne pepper (optional but good to add in, i use lots as we like extreme heat), cornstarch, dry breadcrumbs (preferably panko bread crumbs), oil (for frying )

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

bread and butter pickles or 1 sweet pickles or 1 dill pickles, minced very fine, mayonnaise or 1 cup best foods (do not use miracle whip), cream of tartar (use more if needed), granulated sugar , to taste

stuffed italian frying peppers, italian bread crumbs, parmesan cheese, fresh parsley, minced, paprika, red pepper flakes, olive oil, egg, oregano and basil (fresh is best - if using dry, reduce amount to 1/4 tsp), minced garlic ., rubbed sage, anchovies (or to taste), green onion or shallot, minced (optional)

eggs, granulated sugar, applesauce, molasses, vanilla extract, cream cheese, softened (you can use low fat or fat free.), all-purpose flour, baking soda, baking powder, cinnamon, salt, ground nutmeg, walnuts, chopped and toasted, zucchini, shredded

eggs, vegetable oil, sugar, vanilla, shredded zucchini, peel on and seeds scraped out, crushed pineapple , drained. i dont drain it dry., flour, baking soda, salt, baking powder, cinnamon, nutmeg , fresh grated is always best, raisins, walnuts, use coconut , craisins, chocolate chips. or some of each.

softened unsalted butter, sugar, eggs, flour, salt, soda in 1/2 cup buttermilk (can use 1/2 cup sour cream), fully ripened mashed bananas, walnuts , pecans (optional)

flour, sugar, baking powder, baking soda, buttermilk, eggs, butter , cut into 1/2 inch pieces and left in the refrigerator un use, raisins (sunmaid for baking are best) (optional), caraway seed (optional)

head iceberg lettuce, whole wheat bread (use 1 or 2 day old stale bread for best results), olive oil, dried rosemary, tomatoes, washed,peeled and cut into cubes, cucumbers, peeled,washed and cut into cubes, red bell pepper, yellow bell pepper, green bell pepper, lemon juice, salt, black pepper

egg, granulated sugar, vegetable oil, vanilla extract, buttermilk, all-purpose flour, baking soda, salt, chopped pecans, chopped well drained maraschino cherry (best to use the candied ones from a jar,), raisins (optional) or 1/2 cup chopped dates (optional), semi-sweet chocolate chips

white bread, crust trimmed and discarded, cut into 1-inch pieces (about 4 cups), sliced deli ham, coarsely chopped, shredded monterey jack cheese, eggs, milk, salt, pepper, tomatoes, thinly sliced (do not use for kids), skip the ham and swap in an extra layer of sliced tomato

rotisserie chicken (remove all meat from bone and allow to cool in fridge before assembling salad), spring greens, tomatoes, chopped (vine ripe is best), toasted pecan halves, apple chips (granny smith), feta cheese, crumbled (can also use bleu or gorgonzola), red onion, sliced into rings, dried cranberries, olive oil, golden balsamic vinegar (also called white balsamic vinegar), apple cider vinegar, garlic cloves, finely diced, shallots, finely chopped, dijon mustard, honey

gluten-free flour, blend (i use white rice flour and tapioca starch in half the amount), tapioca starch, brown rice flour (fine ground ), eggs, canola oil, baking soda, guar gum (if using a store bought gf flour blend that contains a gum already use 1 1/2 tsp), sea salt, warm water (plus or minus)

elbow macaroni , undercooked in boiling,salted water &,drained, butter, flour, dry mustard (colman s), cayenne pepper, cheddar cheese soup, melted butter, salt, milk (skim is okay, higher fat is better), heavy cream, grated medium cheddar, grated colby cheese, plain breadcrumbs , very coarsely grated from a stale loaf of crusty white bread (good country bread is best but if you use store bought crumbs, make sure they are roughly grated, no)

whole wheat pasta (i prefer to use the small shells , or you could use a small penne or even a spaghetti), onion, cut in quarters and thin sliced, fresh baby spinach, fresh mozzarella cheese, cut in small cubes, minced garlic, lemons , zested, sliced almonds, toasted, chicken broth, toasted fresh breadcrumb (you could also use dried, but the fresh are really worth it, see below for recipe), olive oil (2-3 tbsp to garnish the pasta, 1 tbsp to saute the vegetables), salt, pepper (i like lots of for this dish), bread , fresh everyday works best, olive oil