Recipe Sifter

One word 'yummy'. This bread is good on its own or with any of your favorite Italian dishes.

Easy bread machine Irish soda bread: just six ingredients dumped into the machine, press start, and walk away. Sour milk and a little baking soda give it that classic tangy soda-bread flavor and a soft, tender crumb.

A simple recipe to make the Indian flat bread using a bread machine.

A soft yeast dough stuffed with a quick filling of ground beef, cabbage and cheese is reasonably simply and surprisingly addictive. This mid-western Germany classic is perfect for Oktoberfest or any time of year.

There's not much better than smelling the house filled with the aroma from cinnamon buns. These buns are nearly identical to the buns purchase from the Cinnabon chain of stores.

This recipe is easy to understand and follow which is helpful when trying to make a bread starter.

Authentic Italian bread is a two-day, two-loaf recipe built on an overnight starter with barley malt and a single teaspoon of yeast. Crackling crust, open chewy crumb, and the deep wheaty flavor of slow fermentation.

Yeast risen British oat cakes for a classic breakfast accompaniment. Easily made ahead for a quick warm n' serve weekday breakfast.

Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

Enjoy this Portuguese favorite that can be served plain or with any type of spread.

Buttery and delicious, you can definitely taste the aroma from saffron.

Copycat T.J. Cinnamon's cinnamon rolls with soft yeast dough and a butter-brown sugar-cinnamon filling. Pillowy, gooey homemade rolls that taste like the mall classic. Makes 14.

New York bialys are the lesser-known cousin of the bagel: chewy yeast rolls with a poppy-seed and onion crater pressed into the center. No boiling, just bake until burnished. A Lower East Side breakfast tradition done right at home.

Buttermilk naan bread bakes soft, blistered Indian flatbreads from an enriched buttermilk, egg and honey yeast dough. A single rise keeps them flat; a hot oven gives them char. Brush with ghee and serve warm.

This recipe comes from Italy by way of Argentina. Maxwell Mowry of Charleston got this recipe when he lived in Buenos Aires in the early l970s. Since there are more people of Italian ancestry in Argentina than of Spanish ancestry, it is not surprising to find panettone there, where it is called in Spanish pan dulce, meaning 'sweet bread.' At Christmas in Argentina, pan dulce is eaten accompanied by sparkling apple cider. Houseware shops in Argentina sell special tall cylindrical springform pans to bake the pan dulce, but an empty, greased 1-pound coffee can may be used.

Panettone Italian fruitcake with orange zest, dried fruit, and a tender yeast dough. Baked in a coffee can for the classic tall dome shape. Ready in about an hour.