749 baked bread recipes

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

Homemade blue corn tortillas from just three ingredients: blue cornmeal, boiling water, and flour. Earthy, nutty flavor with a striking blue-purple color on a hot griddle.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Chocolate walnut bread made with frozen bread dough filled with chopped semi-sweet chocolate and walnuts, brushed with honey. A simple stuffed loaf with melty chocolate pockets.

Dill cornmeal dumplings stir together flour, cornmeal, fresh dill, and shortening into drop dumplings that simmer on top of stews for tender, herb-flecked toppings. 16 minutes from spoon to plate.

Basil and garlic focaccia with fresh herbs in the dough and sauteed onions on top. A food-processor Italian flatbread with dimpled olive oil pockets and a crisp golden bottom.

Peach bread with chopped canned peaches, ground cloves, and a sweet peach juice glaze. A summery quick bread loaf that turns pantry peaches into a fragrant breakfast or dessert.

Herbed whole wheat bread crumbs use up stale bread with basil, thyme, chervil, garlic, and shallot. A pantry-saver that beats every store-bought crumb on flavor, freezer-friendly for months.

Big batch homemade hamburger buns: a soft yeasted dough made with scalded milk and shortening. Yields four dozen buns, perfect for a backyard cookout crowd.

Easy bread machine focaccia with just six ingredients including olive oil and active dry yeast. Hands-off Italian flatbread perfect for sandwiches, dipping, or pizza-style toppings.

Lemon nut bread with whole wheat and white flours, finished with a poured fresh-lemon glaze that soaks into the warm loaf. A lighter quick bread made with egg whites and skim milk for tender crumb without the cholesterol.

Whole wheat flowerpot bread with oatmeal and molasses, baked in clay pots for a rustic round loaf. A fun yeast bread that rises right in the pot for a charming presentation.

Loaf leavened with yeast. Requires a bread machine. Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.

Rustic Herbes de Provence bread with wheat and rye flours, naturally leavened and fragrantly spiced. European-style artisan loaf baked at home.

Original yeast-based Amish Friendship Bread starter that ferments for 10 days, then divides into portions to share or bake. The Pennsylvania Dutch tradition starts here.