338 bread butter recipes

Cheesy garlic bread with melted Swiss, garlic butter, and parsley spread between slices of French bread. The pull-apart loaf appetizer that ruins regular garlic bread for everyone.

Crumbed potatoes tossed in melted butter and bread crumbs after boiling. A simple old-fashioned potato side dish with a toasty, buttery coating. Ready in 30 minutes.

A scrumptious type of stuffing made with oysters and bread crumbs that can be served as a side or used with that succulent turkey for Thanksgiving.

A soft, honey-kissed buttermilk bread made entirely in the bread machine. Just add the ingredients, press start, and let the machine do the work.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Traditional Irish roast lamb shoulder with a buttery herb breadcrumb crust, roasted over a bed of potatoes, onions, and sliced apple. Sunday dinner the old country way.

Pain au Sucre, Quebec sugar house maple toast: buttered whole wheat bread broiled with maple sugar until bubbling, topped with walnuts and cream. A 25-minute French-Canadian breakfast treat.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Quick onion soup with beef stock, cheddar cheese, and toasted French bread. Tender sautéed onions simmer 15 minutes, then broil with cheese for 4 servings.

Bread machine rice bread made with cooked rice folded into bread flour dough. The rice adds a soft, moist crumb and subtle chewiness that plain white bread can't match.

Impressive braided bread loaves filled with cinnamon apples and topped with streusel and almonds. Made with thawed frozen dough for easy preparation. The ladder shape shows off the pretty filling.

Classic French onion soup with caramelized onions simmered in rich beef broth, topped with crusty bread and bubbly melted Gruyere broiled to golden-brown. The bistro favorite, made at home.

Horseradish-breaded pan-fried fish served over buttery mashed potatoes with a fresh chive oil drizzle and crispy fried leek garnish. A restaurant-quality dinner at home.

Classic Reuben sandwiches with corned beef, sauerkraut, Thousand Island dressing, and Swiss cheese on buttered rye bread. Broiled or grilled until the cheese melts.

Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.

Whole lake trout, salmon, or walleyed pike baked with herb stuffing, white wine, and lemon. Includes two stuffing options: celery-savory and fennel-tarragon. A stunning centerpiece for any dinner.