596 bread make recipes

Pumpkin spice bread with whole wheat flour, oats, dates, and maple syrup instead of refined sugar. Buttermilk keeps the crumb moist and tender with a triple-spice warmth.

German yeast cake with rows of sliced apples topped with buttery streusel and slivered almonds for a not-too-sweet coffee cake perfect for brunch or afternoon tea.

Old English yeasted Christmas cake spiced with cinnamon, coriander, nutmeg, and caraway seeds. A buttery yeast-risen holiday loaf, closer to brioche than to fruitcake.

Bread machine onion and olive focaccia: tender Italian flatbread studded with briny olives, sweet onions, garlic, and fragrant rosemary. Easy hands-free Mediterranean bread for soup nights and antipasto boards.

Herb-oatmeal bread baked in a clay pot with sage, basil, pine nuts, poppy seeds, and sesame. A crusty, hearty loaf with whole wheat and sour cream in the dough.

Salt-crusted rye bread studded with pecans, currants, and caraway seeds. Inspired by the Inn at Little Washington, this artisan loaf pairs with cheese and smoked salmon.

Yeasted honey twist coffee cake coiled into a spiral, brushed with a honey-butter topping, and drizzled with vanilla icing. A rich, soft dough with lemon and nutmeg.

Maryetta's Italian sausage bread wraps sweet Italian sausages in a saffron-and-fennel-scented yeasted dough, then bakes them in a clay pot until the loaf thumps hollow. Rustic regional Italian with an unforgettable golden crumb.

Rustic Italian yeast bread made with durum semolina flour and loaded with sautéed butternut squash, roasted red peppers, tomatoes, and onions. Uses a biga starter for deep flavor and makes four golden loaves.

Moist zucchini bread with cinnamon, nutmeg, walnuts, and raisins or dates. Makes two loaves that freeze beautifully for later.

German chocolate cheesecake squares layer chocolate cream cheese filling over a yeasted crust, topped with the classic coconut-pecan caramel topping.

Whole wheat quick bread with buttermilk, molasses, walnuts, and raisins. No yeast needed for this hearty, slightly sweet loaf with a dense, rustic crumb.

Sunflower seed bannock (Missiiagan-Pakwejigan) from Mohawk tradition, made by simmering and crushing sunflower seeds into a paste with corn flour, then pan-frying into flatbreads.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Traditional German Stollen loaded with candied citron, angelica, golden raisins, and blanched almonds in a buttery, cardamom-spiced yeast dough. Dusted with powdered sugar for a festive holiday bread.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.