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Bread - Abs Favorite Recipes

Archive for the ‘Bread’ Category

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cheddar and herb biscuits


Original Source: forkinit.blogspot.com

Picture Source: absfavoriterecipes

Course: Breads

Prep Time: 10 Min

Cook Time: 14 Min

Total Time: 24 Min

Serves: 16


  • Biscuits:
  • 2 cups Flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 2 tablespoons shortening
  • 3 tablespoons butter cold (or room temp works too)
  • 1 cup buttermilk No buttermilk? Use 1 c milk and 1 1/2 tsp. vinegar… let them sit together until little bubbly about 10 minutes
  • 2 cups grated sharp cheddar cheese
  • Buttery Topping:
  • 3 tablespoons melted butter
  • 1/4 teaspoon dried parsley flakes not necessary… just pretty
  • 3/4 teaspoon garlic powder (more or less to suit your tastes)
  • pinch salt


  1. Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are over mixed). Drop the biscuits onto a greased or lined baking sheet (i use my cookie scooper). Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

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My Take

These are VERY good! I think if these where sat right beside Red Lobsters version it would far very well. The last batch I made I had some left over whipping cream and half and half in the fridge so I mixed them together added some vinegar and used that in place of buttermilk and they tasted great. This is a very easy and yummy recipe and most of the ingredients are in the pantry so it can be a quick add on to any meal. They also freeze and reheat well so I make a double batch and put the rest in the freezer then all I have to do is pull out a few pop them in the microwave which can be nice on a busy night.

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French Bread

"A crisp, crunchy crust and slightly chewy center make this bread as traditional as the breads served in France."

Original Recipe Source: allrecipes.com

Picture Source: absfavoriterecipes

Course: Breads

Prep Time: 25 Min

Cook Time: 40 Min

Total Time: 1 Hr 5 Min

Serves: 30


  • 5 –6 cups all-purpose flour
  • 2 12 (.25 ounce) packages active dry yeast
  • 1 tbsp. sugar
  • 1 12 teaspoons salt
  • 2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • 1 egg white
  • 1 tablespoon water


  1. In a small bowl combine the water, yeast and sugar. Mix to combine and let sit for 5 to 10 minutes so the yeast can do its magic.
  2. In a large bowl, combine 2 cups flour,and salt. Stir in yeast mixture, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
  3. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
  4. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
  5. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
  6. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Amount Per Serving
Calories: 94
Fat: 0.3g
Cholesterol: 0mg
Sodium: 119mg
Carbohydrate: 19.5g
Fiber: 0.8g
Protein: 2.9g

View recipe at plantoeat.com

My Review

Nothing like a hot piece of French bread to go with a yummy pasta dish or soup. I found the original recipe on allrecipes.com. I have made this two times now and its going to be a keeper.

What I changed

The one thing I have found to be important when using an allrecipes.com recipe is to read the reviews. One person made the comment that they added a tbsp. of sugar to the water/yeast mix so I did the same. The original recipe also calls for 6 cups of flour but I would start with 5 and only add enough to get the dough just right. I also put a pan of water(2 cups) on the bottom rack while the bread bakes gives you an even better crust!

What I liked

This recipe is pretty simple and even a beginner can make this bread. I love the crunchy crust and soft bread inside. Mmmm!

What I didn’t like

I need to experiment with the salt and yeast amount. The first time it tasted to salty and the 2nd time it tasted a little yeasty.


This is a keeper! It makes two loafs and we eat one and then I freeze the other. I also added some garlic powder the first time I made it which I liked as well. I still have some tweaking to make this a great recipe but over all a good recipe.

My Rating

Recipe Box Worthy

Notes: 1 pg. of active dry yeast = .25 ounces or 2 and 1/2 teaspoons per packet. To freeze 2nd loaf wrap in tin foil and freeze for up to 3 months( if you can!).

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Source: Me myself and I

Prep Time: 2 Hr

Cook Time: 30-40 Min

Total Time: 2 Hr 35 Min

Serves: 2 Loaves


  • 4 cups all-purpose flour
  • 3 cups whole wheat flour
  • 2 tsp salt
  • 2 cups milk warm
  • 2/3 cup water warm
  • 4 Tbsp butter melted
  • 4 Tbsp honey
  • 4 1/2 tsp active dry yeast


  1. Mix milk(I use dry milk. 1 3/4 cups warm water and 2/3 cup dry milk) with water, melted butter, honey and active dry yeast. Let it sit for 5-10 minutes.
  2. While the yeast starts to get bubbly place the 4 cups of all-purpose flour and 3 cups of whole wheat flour in your kitchen aid mixer(or a large bowl) alone with the salt. Using the dough hook attachment start mixing the flours and salt together(if your not using a mixture use a wooden spoon to mix the flours and salt together). Slowly pour the liquid mixture into the flour mixture. Once you have added all the liquid let is knead and see if you need more flour(still to wet) or water(to dry). If your not using a mixer use the wooden spoon to mix until the ingredients are starting to mix well together and then begin to knead by hand. Once the dough is still soft but not sticking to the side of the bowl let the dough knead for 20-25 minutes.
  3. Once the dough is done kneading move the dough to a lightly greased(I use olive oil just a little bit maybe 1/4-1/2 tsp) bowl. Turn the dough over so it gets the olive oil on both sides. I then cover the bowl with a towel and set it on a heating pad(set to high) for 50 minutes.
  4. After the first rise remove the dough from the bowl onto a lightly floured surface. Using a knife cut the dough into 2. Knead each ball of dough for a few minutes get all that frustration out! Then place each ball of dough into a greased bread pan. Push the bread down and all around so it touches the pan on all sides. This also helps to avoid any air bubbles. Once the dough is in the pans return it to the heating pad and cover again with a towel. Let rise for 45 minutes.
  5. 10-15 minutes before the last rise is over turn your oven on to 350. Place a rack on the lowest setting and fill a pan with 2-3 cups of water. Place the pan with water on the lowest rack.
  6. When the bread is done rising place on the center rack in your oven and bake for 30-40 minutes. I cook mine for 32 minutes but each oven is different. If you over cook your bread it will be crumbly and will not make as good of sandwiches. So watch is closely.
  7. Once your bread is done remove it from the oven and let it sit in the pans for 5 minutes. Then remove them to a cooling rack. If you don’t have a cooling rack be sure to move the bread a few times as it cools for the bottom does not get mushy.
  8. I know we all LOVE warm bread from the oven but resist if your making sandwich bread and let it cool completely before you slice it.
  9. Storage: Homemade bread does NOT have as long a shelve life so its best to freeze your sliced bread. It can be frozen for 3-4 months. Just remove the slices and pop them in the toaster and they will taste like they are fresh out of the oven!! If you chose to store the bread in open air wrap it good and eat it with in 2-3 days but it will start to dry out pretty fast.
  10. Making bread is really not that hard. Yes its a bit of a learning process but so so good and way better then the store stuff! You can also add other things to your dough like flax seed.
  11. Bread Machine: I attempted to make this bread in my bread machine. I halved the recipe and added the wet then dry ingredients. I believe it will turn out fine in a higher end bread maker but not all. You need at least 2 rise cycles on your machine and a nice long kneading cycle. I have 2 bread machines. One I bought before I got married and one my aunt gave me. Mine the bread turned out okay but it was to airy and no way could be used for sandwiches. The one in my other machine turned out nice because it had a 25 minute knead cycle and 2 rises. But the top of my bread kept falling right before it would bake and I have no idea why. Its a older model so it could just be that I don’t know. It might turn out perfect in your machine you will just have to give it a try.

Note: 2 servings means 2 loafs. I did it that way so it would be easer to half or double the recipe etc.

View recipe at plantoeat.com

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So after making my wheat bread the other day I started to think about buns. I hate the store bought kind we buy the cheap ones from the day old store. They are small and don’t have a lot of taste. I have never tried them because I just figured they where a lot of work. So I started to google and was pleasantly surprised to find they are no harder really then making bread. There is a little more work in that you heat the liquid but its only one rising time and a short baking time. I also love food blogs because when you find a recipe that has been posted to more then 2 or 3 blogs you know its good!

Source: Wifes with Knives

Prep Time: 15 minutes Rise Time: 40 minutes Bake Time: 10-12 Minutes

  • 1 cup milk
  • 1/2 cup water
  • 1 tablespoon honey
  • 1/4 cup butter
  • 1 egg, room temperature
  • 4-1/2 cups flour
  • 1 package instant yeast (2-1/4 teaspoon)
  • 1-1/2 teaspoon salt

Heat the milk, water, honey and butter until butter is melted.  Check temperature.  Depending on the temperature, let cool to 120F.  Carefully beat in egg.

Mix 2 cups of the flour, yeast and salt.  Mix into the milk mixture.  Stir in the rest of the flour, 1/2 cup at a time.  Beat well after each addition.

When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic.  This should take about 5 minutes.  (I used my Kitchen-aid  mixer)Add a little more flour while mixing with the dough hook, a little at a time until dough is no longer sticky.

Divide dough into 12-16 equal parts.  I used my scale like the blogger said and it worked nicely so I had 12 buns of equal size.  Shape into smooth balls, flatten slightly, and place on a greased cookie sheet.

I know my pan is older then dirt but it works!

Cover loosely with a towel and allow to rise for 40 minutes I put mine on a heating pad. Boil 2 cups of water on the stove then pour into a pan. Place pan of water on bottom rack(lowest setting). Make sure the rack your baking the buns on are on the middle rack.  When buns have almost doubled bake at 400F for 10-12 minutes.

Let cool completely before slicing.

Yields: 12-16 Buns

So I held my breath when I went to cut them but they sliced perfectly!

So the verdict after eating that sandwich for lunch?

I liked it so much I am making homemade sloppy joes for supper so we can all enjoy them! My next thing will be to try making hot dog buns you use the same recipe but shape them different. I am looking forward to trying them soon.

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I am hoping to get back into a better rhythm with posting recipes here again. I have tried a few new recipes the last few months and need to get them added. A friend of mine posted on her blog a few weeks back that she was starting to make homemade sandwich bread. I have thought of doing this myself but my homemade bread never seems like it would work very well for sandwiches. My friend posted this recipe the other day and I had to try it! It turned out okay and tasted great but I was still concerned it would crumble as a sandwich. So I started googling, got to love Chef Google :p .  I was looking for a whole wheat recipe because it is healthier and my husband likes wheat bread. I tend to not like it because its drier. I found out that wheat bread tends to need a little less flour when mixing and so I found a recipe for a white bread and decided to create a whole wheat bread. I am very happy with my results I must say. I will warn that this recipe may need more tweaking and I will come back and edit it if need be. I did not take many pictures because I did not expect it to turn out so well the first try to be honest. Any ways here it is.

Source: Adapted from here (www.browneyedbaker.com)

Prep time: 15 minutes Rise Time: 2hrs Cook Time:30-40 minutes

  • 6 1/2 cups whole wheat flour(your going to need more will explain below)
  • 2 tsp salt
  • 2 cups warm whole milk(about 110 degrees)
  • 2/3 cup warm water(about 110 degrees)
  • 4 tbsp butter, melted
  • 6 tbsp honey
  • 2 envelopes(about 4 1/2 tsp) instant yeast

Mix 6 1/2 cups of the flour and the salt in the bowl of a standing mixer fitted with a dough hook. Mix the milk, water, butter, honey, and yeast in a small bowl. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from hook, if necessary, about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add flour, 1 tablespoon at a time*read note below*, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead to form as mooth, round ball, about 15 seconds.

Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with a towel and place on a heated heating pad for 40-50 minutes or until the dough doubles in size.

Cut the dough in half. With each half gently press the dough into a rectangle 1 inch thick and no longer than 9 inches. WIth a long side facing you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9 by 5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with a towel and return to the heated heating pad till the dough almost doubles in size, 20 to 30 minutes.

Keep one oven rack at the lowest position and place the other at the middle position and heat the oven to 350 degrees. Place an empty baking pan on the bottom rack. Bring 2 cups of water to a boil in a small saucepan. Pour the boiling water into the empty pan on the bottom rack and set the loaf pans onto the middle rack. Bake for about 35 to 45 minutes. Remove bread from oven and let cool in pans for 5 minutes Remove the bread from the pans, transfer to a wire rack, and cool to room temperature. Slice and serve.

Yields: 2 loafs

*I don’t know the exact amount of flour I used. I started out with 6 cups and added 1 tablespoon at a time. I am sure I added at least a extra 1/2 cup. You can always add flour so it better to start with less and work your way up.

This recipe turned out so well. I could not believe how moist this bread was. You can taste the honey and if your not a honey fan you could try using regular sugar I bet. It was also very easy to slice and I can easily see this working well for sandwiches or toast. I sliced the 2nd loaf and put it in the freezer for later. When storing home made bread it seems freezing is the best way to go. It is also better to put it in a zip lock bag and let it sit on the counter rather then putting it in the refrigerator. If you don’t eat a lot of bread you could freeze it then take out slices and pop them in the toaster to unthaw. When properly packaged bread can be frozen for 3-4 months.

I will say again this recipe is still a work in progress but it turned out quite well and I wanted to share it. Happy Baking!

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Heaven. These rolls are pure heaven. I don’t say that much when it comes to food. I had my doubts about this recipe I admit but they looked SO good I had to try them and man am I glad I did!!

Source: The Pioneer Woman This woman rocks!!!!

Prep Time: 3-5hrs Cook Time 15-18 minutes

  • 7-8 frozen dinner rolls(I used Rhode’s)
  • 4 tbsp butter(melted)
  • Rosemary
  • Coarse Sea Salt

Spray a small iron skillet(I don’t have one so I used a roasting pan and it worked great) with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours.

After rising, brush rolls with melted butter.

Sprinkle on chopped rosemary(I used dried). Brush with additional butter. Sprinkle with coarse sea salt.

Bake according to roll package directions (usually 400 degrees for 15 to 20 minutes), until rolls are a deep golden brown on top.

Yield: 8 servings

Okay I had to go eat another roll while typing this up. I am in trouble with these things. I used a little too much salt so they where just a little to salty but still OOO so good. I also added some garlic powder to the melted butter because we where having spaghetti for dinner. I am going to attack The Pioneer Woman’s website this weekend for more great recipes. I found a chicken noodle recipe that made me drool. This lady knows how to cook let me tell you. Enjoy and I know your not going to be able to stop at one roll. Trust me.

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After taking a break from trying new recipes I am back at it. My droughts never last long I always get bored with what I am cooking and start looking through my cookbooks or checking out a number of my favorite food blogs. I found this recipe on facebook. A friend posted a link and I bookmarked it and finally gave it a try last week. I admit I buy a lot of refrigerated dinner biscuits because its fast and they taste good. But I know I can save myself some money if I make them myself. This recipe is really easy and the biscuit dough can be frozen and used when needed.

Source: smitten kitchen

Prep Time: 20 Minutes Cook time 10-15 minutes

  • 3 tbsp melted butter
  • 2 cups all-purpose flour, plus more for dusting the surface
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar (optional)
  • 1 1/2 cups heavy cream

Preheat the oven to 425°F. Line a baking sheet with parchment paper. Melt butter in a small pot or microwave dish, and set aside. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Fold in 1 1/4 cups cream. If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. (I ended up using two additional tablespoons, or half the unused cream. Just like the recipe from smitten kitchen called for)

Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. Cut into rounds, 2 1/2 inches in diameter. Gather dough scraps and continue to make rounds. Dip the top of each round in melted butter and arrange on the baking sheet. Bake until golden, 10 to 15 minutes. Serve immediately, or flash freeze for future use. [Biscuits can be baked straight from the freezer, and additional few minutes baking time will be needed, usually around 3 to 5.]

Yield: 1 Dozen

I don’t have a shifter so I did not shift the flour. I also used my kitchen aid mixture the 2nd time I made these and I did not need the extra 2 tbsp of whipping cream. I have not tried freezing a batch yet but I plan too. I really like these and my kids eat these better then the store brand. You definitely want to serve these right as they come out of the oven. They are still good once they cool but are best fresh. The other thing I want to try with these biscuits is adding cheese and garlic. I bet that would be heavenly!

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This is my favorite zucchini bread recipe. I just keep eating it till its gone. I love how moist it is and the flavor is great.

Source: cooks.com

Prep time: 15 min Cook time 45-60 min

  • 3 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 tsp vanilla
  • 2 cups coarsely grated zucchini (loosely packed)
  • 2 cups flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1/2 cup chopped walnuts or pecans (optional)

In the bowl of an electric mixer, beat 3 eggs until frothy. Gradually add 2 cups sugar. Stir in 1 cup vegetable oil and 1 tbsp of vanilla. Beat until thick and lemon colored. Stir in zucchini.

In s medium bowl whisk together dry ingredients. Stir dry ingredients into wet mixture, stirring to combine. Add chopped walnuts or pecans, if desired.

Grease two bread loaf pans. Pour batter into pans and level off with the back of a spoon.

Bake for 45-60 minutes or until done(knife entered into middle of bread comes out clean).

Allow loaves to cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack. Brush tops of leaf with melted butter while still warm.

Yield: 2 loaves

Do NOT over cook the bread. Set your timer for 45 minutes and then 5 minute intervals after that. Other wise you will dry it out. I have done it a few times. I have never made it with the nuts either so I don’t know how that would come out.

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These biscuits rock! Just seeing this picture makes me want to go into the fridge and grab one! I have tried a few recipes that claim to taste like the ones from Red Lobster and these come very very close!

Source:  E-cookbooks.net

Prep time; 10 minutes Cook time: 10-12 minutes


  • 1 1/4 lbs. Bisquick (4 cups)
  • 3 Oz. freshly shredded cheddar cheese (1-1/4 cup)
  • 11 Oz. cold water (1-1/3 cup)

Garlic Spread:

  • 1/2 cup melted butter
  • 1 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp onion powder
  • 1/8 tsp dried parsley

To cold water, add Bisquick and cheese, blending in a mixing bowl.
Mix until dough is firm.

Using a small scoop, place the dough on a baking pan lined with
baking paper. Bake in 375 degree oven for 10 to 12 minutes or until
golden brown. While biscuits bake, combine spread ingredients.
Brush baked biscuits with the garlic topping.

Yield: Depends on how big your biscuits are. I got around 14 I believe.

All I can say is YUMMY!!

I will also add if your not a huge fan of garlic you can add less of the garlic powder to suit your taste.

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Originally I was not going to post this recipe. I found it on another recipe blog and thought it sounded good but the flavor was not my favorite but my kids LOVE this. I mean both of them which is a big deal and so here it is.

Source: Simple Recipes I really like this recipe blog and plan to try a lot more of her recipes.

  • 2 eggs, beaten
  • 1 1/3 cup sugar
  • 2 teaspoons vanilla
  • 3 cups grated fresh zucchini
  • 2/3 cup melted unsalted butter
  • 2 teaspoons baking soda
  • Pinch salt
  • 3 cups all-purpose flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 1 cup chopped pecans or walnuts (optional)
  • 1 cup dried cranberries or raisins (optional)
  1. Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
  2. Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Yield: 2 loaves

I did add raisins but not the walnuts. I did not have unsalted butter so I used salted and left out the pinch of salt. The reason I don’t love this recipe was because of the nutmeg. It has grown on me, but I may play around with it next time I make it. I have another recipe that I love and will post it at some point. I also have a recipe that calls for pineapple so I might have to give that one a try as well. I hope you enjoy this recipe as much as my kids do!

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