This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum!
Author: Leslie Ann Owen
This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum!
Author: Leslie Ann Owen
This is a rich and soft loaf suitable for sandwiches or slicing for use in a bread pudding, overnight egg bake, or French toast. It is equally good fresh out of the oven with butter and jam.
Author: Cookin Up A Storm
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Ann
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Ann
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.
Author: Allrecipes Member
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Ann
If you were lucky enough to grow up in an Italian-American home, there's a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air. This...
Author: Chef John
If you were lucky enough to grow up in an Italian-American home, there's a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air. This...
Author: Chef John
The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread.
Author: GODGIFU
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
This traditional Polish egg bread is wonderfully light with a slightly sweet flavor.
Author: Allrecipes Member
This Polish Easter bread recipe came from a friend and is fantastic. I was in Poland in August and enjoyed the bread there, so I was glad to receive this recipe. Everyone asks me for the recipe.
Author: BOBBIELLEN1
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Christine L
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Christine L
Babka is a rich yeast-raised cake bread. A successful babka, the pride of every Polish/Ukrainian homemaker, is rich, tender, fine-textured, and very light. Traditionally, this bread is baked in tall round...
Author: Valinda
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Ann
This is an original recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who was from Sao Miguel in the Azores. This recipe is very large; you may want to divide it in half.
Author: John J Pacheco
This is an original recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who was from Sao Miguel in the Azores. This recipe is very large; you may want to divide it in half.
Author: John J Pacheco
I love this recipe! It's easy to make and rises overnight, so I have time to do other things and still have it piping hot for the meal!
Author: Viola
I love this recipe! It's easy to make and rises overnight, so I have time to do other things and still have it piping hot for the meal!
Author: Viola
An incredible sweet and yummy Slovenian treat. This recipe was handed down from my great aunt Olga. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste.
Author: Ann
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or...
Author: Allrecipes Member
Babka is a rich yeast-raised cake bread. A successful babka, the pride of every Polish/Ukrainian homemaker, is rich, tender, fine-textured, and very light. Traditionally, this bread is baked in tall round...
Author: Valinda
Babka is a rich yeast-raised cake bread. A successful babka, the pride of every Polish/Ukrainian homemaker, is rich, tender, fine-textured, and very light. Traditionally, this bread is baked in tall round...
Author: Valinda
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.
Author: Allrecipes Member
If you were lucky enough to grow up in an Italian-American home, there's a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air. This...
Author: Chef John
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
Babka is a rich yeast-raised cake bread. A successful babka, the pride of every Polish/Ukrainian homemaker, is rich, tender, fine-textured, and very light. Traditionally, this bread is baked in tall round...
Author: Valinda
Babka is a rich yeast-raised cake bread. A successful babka, the pride of every Polish/Ukrainian homemaker, is rich, tender, fine-textured, and very light. Traditionally, this bread is baked in tall round...
Author: Valinda
This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.
Author: Allrecipes Member
This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.
Author: Allrecipes Member
This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.
Author: Allrecipes Member
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread.
Author: GODGIFU
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
Babka is a rich yeast-raised cake bread. A successful babka, the pride of every Polish/Ukrainian homemaker, is rich, tender, fine-textured, and very light. Traditionally, this bread is baked in tall round...
Author: Valinda
This Ukrainian Country Babka is not as rich, it has less eggs. Some Babka's may have as many as 30 eggs. You can also add pumpkin to this recipe for richer flavor. Perfect for special occasions.
Author: Olga D
If you were lucky enough to grow up in an Italian-American home, there's a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air. This...
Author: Chef John
The exotic scents of saffron and lemon will fill your kitchen when you bake this beautiful braided bread.
Author: GODGIFU
This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum!
Author: Leslie Ann Owen
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member
This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe.
Author: Allrecipes Member