1,501 bread cake recipes

Enjoy this buttery and moist fresh cherry bread, happy baking!

This recipe isn’t mine. It belongs to Monika, who lives in Hagen, Germany. I asked her to share the recipe around the world because her bread is delicious, and she gave me her approval. This bread is sweet but not too sweet, any salt at all, fine as a dessert, fits to milk soups (photo #9).

Homemade sweet bread with eggs, milk, and sugar shaped into round loaves. A soft, golden yeast bread brushed with egg wash and lightly sugared on top.

Homemade egg roll wrappers from scratch with just flour, eggs, water, and salt. Yields 48 wrappers that can be stacked, frozen, and used whenever you need them.

Bulgur onion bread made easy in the bread machine, with nutty cracked wheat and savory minced onion baked into a hearty, chewy loaf. Just load the pan and press start.

Traditional Welsh currant bread (Bara Brith) with sultanas, candied peel, brown sugar, and pudding spice. A slow-risen fruit loaf that bakes into a dense, richly spiced slice.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Quick oat bread made with whole wheat flour, rolled oats, and buttermilk. No yeast, no kneading, no rise time. A hearty no-yeast loaf with sesame seeds on top.

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.

This set-it-and-forget-it bread machine cheddar loaf uses cottage cheese for tenderness and sharp cheddar for bold flavor. Just dump ingredients in the machine and walk away for hands-free crusty bread.

Nothing can beat a freshly baked loaf of bread. Make this delicious Italian bread that can be accompanied with almost all the main courses.

These traditional babkas are rich, egg-yolk-laden yeast breads with golden raisins and a hint of lemon zest, baked in fluted pans and dusted with powdered sugar. Best eaten fresh within a couple of days.

This Bialy recipe turns out chewy with just the right amount of onion filling; it freezes and reheats brilliantly.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

Warm and fresh with just a hint of pineapple for a mellow tropical aroma.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.