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Featured Recipe

Butterscotch Rolls

A very good recipe and very easy to make, best served piping hot from the oven. Be sure to invert the rolls onto a serving plate as soon as they come out of the oven, so you don't lose any of the sauce (and to prevent the rolls from sticking to the pan). View Recipe »

1 vote, 5.00 avg. rating (89% score)

Recipes: Bread

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Rye Bread

0 votes, 0.00 avg. rating (0% score)

A flavorful, chewy bread that can be glamorized with grated orange peel, caraway seeds, fennel, or candied citron... View Recipe »

Rye Bread

0 votes, 0.00 avg. rating (0% score)

David Oxley, Seattle, Washington—Western Washington Fair, Puyallup, Washington View Recipe »

Rye Pancakes

0 votes, 0.00 avg. rating (0% score)

Here's a recipe that dates back to the early 1700's, when great fields of rye waved in the... View Recipe »

Sausage and Cornbread Stuffing

0 votes, 0.00 avg. rating (0% score)

View Recipe »

Sausage Bread

0 votes, 0.00 avg. rating (0% score)

This flavorful, hearty sausage bread makes a fine accompaniment to soups and salads. It's great for picnics and... View Recipe »

Sausage-Currant Brioche Dressing

0 votes, 0.00 avg. rating (0% score)

View Recipe »

Savory Baked French Toast

5 votes, 4.40 avg. rating (86% score)

View Recipe »

Savory Herb Sun-Dried Tomato Scones

0 votes, 0.00 avg. rating (0% score)

View Recipe »

Scone Hot Cross Buns

0 votes, 0.00 avg. rating (0% score)

View Recipe »

Scottish Lion Oatcakes

0 votes, 0.00 avg. rating (0% score)

Hearty, wholesome, and habit-forming. Serve warm with butter and your favorite jam or preserves. --The Scottish Lion, North... View Recipe »

Scottish Oatmeal Scones

0 votes, 0.00 avg. rating (0% score)

Must be served warm. Very good with strawberry or raspberry jam. View Recipe »

Shaker Raised Squash Rolls

1 vote, 4.00 avg. rating (79% score)

This recipe for Shaker Raised Squash Rolls (or Biscuits) came to us back in August, 1988 from Eldress... View Recipe »

Sheet Pan Pizza

0 votes, 0.00 avg. rating (0% score)

After mixing in step 1, the dough will be very sticky. Be sure to coat your hands with... View Recipe »

Shredded Wheat Bread

0 votes, 0.00 avg. rating (0% score)

A master baker's favorite recipe. Makes a light, delicious tread that's especially good for sandwiches. View Recipe »

Shredded Wheat Bread

Shredded Wheat Bread

11 votes, 3.64 avg. rating (73% score)

A vintage recipe for Shredded Wheat Bread from What's Cooking in Massachusetts: Favorite Bay State Recipes uses crumbled... View Recipe »

Sicilian Bread Roll

0 votes, 0.00 avg. rating (0% score)

This stuffed bread loaf, loosely based on the vegetable and meat mixtures found in Italy, is tasty either... View Recipe »

Simona’s Challah Bread

Simona’s Challah Bread

1 vote, 3.00 avg. rating (69% score)

Simona Pozzetto bakes in the European way, measuring ingredients by weight on a scale. Amounts listed here are... View Recipe »

Skillet Corn Bread

1 vote, 5.00 avg. rating (89% score)

View Recipe »

Sopaipillas

0 votes, 0.00 avg. rating (0% score)

foodnanny View Recipe »

Sopapillas

0 votes, 0.00 avg. rating (0% score)

A type of fried dough to serve hot with honey or cinnamon sugar or even maple syrup. Kids... View Recipe »

Sour Cream Blueberry Pancakes

0 votes, 0.00 avg. rating (0% score)

“These are light and fluffy pancakes. Our guests love them smothered in local Barre pure maple syrup.” The... View Recipe »

Sour Cream Cornbread

0 votes, 0.00 avg. rating (0% score)

A cornbread with a lighter texture. View Recipe »

Sour Cream Herb Bread

0 votes, 0.00 avg. rating (0% score)

As this bread bakes, it gives off an aroma that is positively mouth-watering. The flavor is savory and... View Recipe »

Sour French Bread

0 votes, 0.00 avg. rating (0% score)

This sour dough makes bread with an excellent punchy flavor and a good bitey crust. View Recipe »

Sourdough Onion-Potato Rye Bread with Caraway

0 votes, 0.00 avg. rating (0% score)

Paul was a member of the Poughkeepsie Police Department for 35 years, during which time he never baked.... View Recipe »

Sourdough Starter

1 vote, 3.00 avg. rating (69% score)

Replenish every 7 to 10 days Stir in equal amounts of water and flour ALWAYS keep in non-metalic container View Recipe »

sourdough starter

0 votes, 0.00 avg. rating (0% score)

Pat Veretto View Recipe »



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