2,480 bread make recipes

Simple Belgian raisin bread made by boiling milk, sugar, and raisins together before mixing into quick bread batter. Dense, moist, lightly sweet.

Serve this scrumptious cheese bread with lasagna or any other kind of casserole you prepare for dinner.

Try this tasty French bread that is made with prepared mustard, garlic and chives.

A tasty bread that is great served plain or toasted and served with jam.

Maple pecan crescent twists made with store-bought crescent roll dough, a cinnamon-nutmeg pecan sugar filling, and a maple powdered sugar glaze. A quick breakfast pastry in 30 minutes.

Fresh baked dinner rolls with basil and sun-dried tomatoes, that can be made ahead, frozen and baked fresh when needed.

Homemade corn dog batter with Bisquick, cornmeal, mustard, and paprika for deep-frying hot dogs on a stick. Crispy, golden, and ready in 30 minutes for the ultimate fair food at home.

Light, custardy Southern spoon bread made with white cornmeal, butter, milk, and whipped egg whites. Puffs up golden in the oven and gets scooped right from the dish.

Vushka are tiny Ukrainian ear-shaped dumplings filled with mushrooms, boiled until they float, and served in hot borscht. A traditional holiday staple.

Old-fashioned spiced cupcakes made with brown sugar, sour milk, raisins, and nuts. Warm cinnamon, nutmeg, and cloves in every bite. Frost with your favorite icing.

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.

Flaky puff pastry twists coated in Parmesan and paprika, baked until puffed and golden. An elegant 4-ingredient appetizer ready in 40 minutes.

Crispy cast-iron cornsticks with cracked fennel seeds and black pepper, baked in a sizzling hot mold for crunchy golden edges. Ready in 20 minutes, served piping hot with butter.

Basic bread with a hint of basil that will keep you in the kitchen until it's done!

Tender buttermilk dumplings steamed in bubbling wild grape juice with whole grapes. An old Appalachian tradition that turns foraged fruit into a warm, purple-stained comfort dessert.

Emeril-style focaccia topped with olive oil, mixed herbs, and grated Parmesan. Press dimples into the dough, drizzle, season, and bake until golden. Simple and straightforward.