Bread Recipes | Food Recipes

  • 2¼ cups flour (plus some for dusting) $0.38
  • 2 tsp (or one ¼ oz. packet) instant yeast $0.19
  • 1 Tbsp sugar $0.03
  • ¾ tsp salt $0.03
  • 1 cup warm water $0.00
  • 2 Tbsp cornmeal $0.08
  • In a large bowl, combine 1 cup of the flour with the yeast, sugar, and salt. Add one cup of warm water and mix with a hand mixer on medium speed for three minutes. Use a timer to make sure it is mixed for a full three minutes.
  • Begin to add the remaining 1¼ cups of flour, a small amount at a time, until you can no longer use the mixer. At that point, use a large wooden spoon to stir the rest of the flour into the dough. The amount of flour needed may be slightly more or less depending on the moisture content of your flour, but you should aim for a very soft, pliable, slightly sticky dough in the end.
  • Coat a loaf pan with non-stick spray, then dust the inside heavily with cornmeal (about 2 Tbsp). Sprinkle a little extra flour onto the dough to keep it from sticking to your hands and mold it into a rough loaf shape. Place the loaf in the pan, cover with a damp paper towel, and let rise for one hour, or until the loaf has risen higher than the top of the loaf pan.
  • Preheat the oven to 400 degrees. Bake the risen loaf for 30-45 minutes, or until it sounds hollow when tapped. If the top begins to brown too much before 30 minutes, cover with foil to reduce further browning (I covered mine after 20 minutes).
  • Remove the loaf from the pan and let it cool completely before slicing.


  • 2 large carrots, peeled, shredded
  • 1 can (8 oz) crushed pineapple, undrained
  • 1/2 cup chopped pecans
  • 1/4 cup lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits
  • 1 container (16 oz) cream cheese creamy ready-to-spread frosting
  • Additional chopped pecans for garnish, if desired


  • Heat oven to 350ºF. Spray 12-cup fluted tube cake pan with cooking spray.
  • In large bowl, stir together 2 large carrots, peeled and shredded, 1 can (8 oz) crushed pineapple, undrained, 1/2 cup chopped pecans, 1/4 cup lightly packed brown sugar and 1/2 teaspoon ground cinnamon; set aside.
  • Separate 2 cans (16.3 oz each) Pillsbury™ Grands!™ Homestyle refrigerated honey butter biscuits into 16 biscuits. Cut each into quarters. Add biscuit quarters to carrot mixture in bowl; gently toss to coat. Spoon coated biscuit quarters evenly into pan. Pour any remaining liquid over top.
  • Bake 35 to 40 minutes or until thoroughly baked and toothpick inserted near center comes out clean. If necessary, during last 5 to 10 minutes of baking, loosely cover with foil to avoid overbrowning. Remove from oven; cool in pan on cooling rack 10 minutes.
  • Run knife gently around edge of pan. Place serving platter upside down over pan; turn platter and pan over. Remove pan.
  • Spread or drizzle 1 container cream cheese creamy ready-to-spread frosting over top. Sprinkle with additional chopped pecans. Serve warm.

  • 1 (8-ounce) block of cream cheese, softened
  • 8 ounces white cheddar cheese, freshly grated
  • 1/4 teaspoon nutmeg
  • 1 heaping cup of fresh blueberries
  • 1 loaf of french bread, sliced
  • 2-3 tablespoons olive oil


  1. Preheat oven to 375 degrees F. Place two oven racks on the middle and lower level. Slice bread and place on a baking sheet, drizzling it with olive oil.
  2. In a bowl, mix cream cheese with grated cheddar and nutmeg. Fold in blueberries. Place in an oven-safe dish, then set on the top oven rack. Bake for 30-35 minutes, or until cheese is hot, golden and bubbly, and blueberries and bursting. At the 20 minute mark, place baking sheet with bread on the lower rack to toast, checking and tossing every 4-5 minutes. Serve immediately! With white wine, of course.