512 baked bread recipes

Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.

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.

New Year's bread made with sourdough starter, butter, eggs, cinnamon, and orange zest in the bread machine. A festive, enriched celebration loaf with citrus and warm spice.

Baked hush puppies made in mini muffin pans with cornmeal, chopped onion, and black pepper. All the crispy, cornbready flavor of the Southern classic without deep frying.

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.

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.

Honey nut spice bread with cinnamon, nutmeg, buttermilk, and chopped walnuts. Sweetened with honey and brown sugar for tender, lightly spiced quick bread.

Lemon yogurt bread: a tender quick bread loaf made with lemon yogurt and fresh lemon juice. Makes two loaves perfect for gifting, freezing, or weekend breakfast.

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.

No-knead cheese casserole bread with Swiss or cheddar baked in a round dish. A buttery yeast batter bread with a golden crust and melted cheese throughout.

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.

Melt-in-your-mouth potato muffins: tender yeast-raised rolls with mashed potatoes folded in, brushed with butter and dusted with powdered sugar. An old-fashioned tearoom treat.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Homemade sticky buns with a gooey pecan, brown sugar, and butter caramel that bakes onto the bottom, then flips to a glistening top. A bread-machine dough makes the cinnamon-swirled rolls nearly foolproof.