ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Basil and Rosemary French Bread for Welbilt bread machine

Misc.
ADVERTISEMENT
I have an old Welbilt bread maker and I would love to make rosemary and basil french bread for foreign exchange student. I wish my maker had a number on it but it doesn't...Please help!
MaryAnne
MsgID: 1111945
Shared by: MaryAnne Cusack
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Fat Free Honey Mustard Dressing (using lemon juice)
  • FAT FREE HONEY MUSTARD DRESSING 2/3 cup water 1/2 cup lemon juice 1/4 cup honey 2 tablespoons prepared mustard 2 cloves garlic, chopped very fine 1 teaspoon salt 1/2 teaspoon paprika Mix all the ingredients and shake...
  • Super Sunday Lasagna (using ricotta and spinach)
  • SUPER SUNDAY LASAGNA 1 lb lasagna noodles, uncooked 1 (15 or 16 oz) pkg ricotta cheese 1 (10 oz) pkg frozen chopped spinach, thawed and well drained 1 lb mozzarella cheese, shredded, divided use 1/2 cup grated Parmesa...
  • Fruit Cake (like Collin Street Bakery)
  • This is a fruit cake that is just like Collin Street Bakery . This was my mom's recipe she made it every Christmas and people who did not like the typical fruit cake liked this one. It does not have ginger or the other ...
  • Baked Turkey Hash (using cooked turkey) (1954)
  • BAKED TURKEY HASH 2 cups finely chopped cooked turkey 2 cups finely chopped raw potatoes 3/4 cup finely chopped or ground onion 1/2 cup turkey broth or water 2 tablespoons chopped green bell pepper 1 1/2 teaspoons sal...
  • John Mozetti
  • My mom got this John Mozetti recipe in the Parade Mgaazine in about 1957 when we lived in HCester, Ill. I beieve it was one of the St Louis Sunday papers.I have been making it for my family ever since I got married. Sice...
ADVERTISEMENT
  • Butterscotch Blondies with Chocolate Chunks
  • BUTTERSCOTCH BLONDIES WITH CHOCOLATE CHUNKS If you like gooey, barely set blondies, underbake slightly. This version is chewy on the inside with firm, crusty edges. 8 tablespoons (1 stick) unsalted butter, cut into ...
  • Lemon Bread (bread machine)
  • LEMON BREAD 1 pkg yeast 3 cups bread flour 1/4 cup sugar 1/2 tsp salt 1/4 cup butter, room temperature 3/4 cup milk, scalded 1 egg plus 1 yolk, room temperature 1/4 tsp lemon extract 2 tsp dried or freshly grated lemo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Basil and Rosemary French Bread for Welbilt bread machine
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!