2,191 baked bread recipes

Homemade frozen bread dough: a soft egg-and-milk yeast dough divided into two freezer loaves and 16 dinner rolls. Make once, freeze for fresh bread on demand for weeks.

Savory supper bread baked in a pie pan with chopped ham, sharp cheddar, mustard, and sesame seeds mixed into a Bisquick batter. Cut into warm wedges for the easiest weeknight dinner or brunch.

Classic Midwestern longjohns: rectangular yeast-raised doughnuts fried golden and topped with a cooked brown-sugar maple frosting. Old-school bakery comfort.

Soft, yeasted rolls swirled with brown sugar, cinnamon, and black walnuts, baked in a buttery butterscotch coating that pools over each warm roll. Old-fashioned sticky bun goodness from scratch.

Rustic round sourdough bread packed with savory onion flavor from soup mix. Crusty outside, soft inside, and made with pantry staples plus sourdough starter.

Swedish anise twists, sweet yeast-bread strips twisted and baked golden under a sugary anise glaze. The warm, licorice-like flavor of anise runs through these tender Scandinavian treats, made for coffee time.

Savory zucchini quick bread loaded with French fried onions, Parmesan and fresh basil. A no-yeast loaf that bakes up tender, herby, and toasts beautifully the next morning.

Savory cheese monkey bread: butter-dipped diamonds of cheddar yeast dough stacked in a ring mold and baked into a golden, pull-apart loaf. Perfect with soup or on the brunch table.

Friendship banana bread made with Amish friendship starter for extra tang and moisture, plus walnuts and a choice of orange zest or vanilla. A sourdough-style banana loaf.

Buttery pull-apart bubble loaf made from soft yeast dough balls baked in a tube pan with a dark corn syrup and lemon glaze. A showstopper bread for weekend baking.

Mom's best bagels are the real deal: stiff yeast dough kneaded long, hand-shaped, boiled in sugared water, then baked with an egg yolk glaze for that signature chewy crust.

Parmesan bread sticks: four-ingredient twisted breadsticks from frozen bread dough, dipped in egg white and Parmesan-garlic coating. Sixteen restaurant-style sticks in 30 minutes.

Italian cheese bread bakes a yeasted dough with grated provolone, garlic butter, and parmesan into two pull-apart loaves. Crackly tops, soft interior, perfect for a pasta night.

Old-fashioned buttermilk yeast bread with an overnight sponge for deep, tangy flavor. This slow-rise method makes four tender loaves with a soft, airy crumb.

Pull-apart caramel bubble ring made with store-bought breadstick dough, cinnamon sugar, maple syrup, and pecans. Golden, sticky, and ready in about an hour.

Apricot bread made with a full pound of dried apricots cooked in warm spices. Cinnamon, cloves, and nutmeg give these two loaves a fragrant, fruit-studded crumb.