863 bread make recipes

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.

Greek Christmas bread (Christopsomo) with cardamom, golden raisins, walnuts, and whole wheat flour. A fragrant, round holiday loaf shaped by hand and baked golden.

Layered sausage and macaroni casserole with mushrooms, cottage cheese, and Italian herbs, topped with bread crumbs. A hearty weeknight bake with big savory flavor.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Double dill bread with dill seed and fresh dill weed in a cottage cheese yeast dough baked in a casserole. A tender, herb-packed whole wheat loaf.

Lunch-box handwiches are ham and Swiss cheese pockets baked in bread dough until golden. Freezer-friendly and great warm or cold for school and work lunches.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.

Stuffed mushrooms with Parmesan, garlic, bread crumbs, and fresh parsley baked until golden. A classic Italian-style appetizer that comes together with just a few pantry staples.

Classic Italian crostini made by rubbing sliced bread with raw garlic, brushing with olive oil, sprinkling with rosemary, and baking until crisp. Four ingredients, 30 minutes.

Baked Clams Casino with littleneck clams on the half shell topped with garlicky, paprika-seasoned bread crumbs and crispy bacon. A classic Italian-American appetizer served with lemon wedges.

Traditional buttermilk soda bread with no yeast needed bakes into crusty golden rounds in under an hour (toss in raisins for classic Irish Spotted Dog).

Old-fashioned beet and tomato casserole layered with grated cheese and toasted bread crumbs. Earthy beets meet tangy stewed tomatoes in a simple, bubbly bake.

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.

Herb bread machine recipe loaded with marjoram, basil, thyme, and dill for a fragrant, tender loaf with subtle buttermilk tang. Simple dump-and-go baking.

Cauliflower gratin with a savory dressing of olive oil, anchovy paste, capers, lemon, and Dijon mustard, topped with Parmesan bread crumbs and baked until golden and crisp.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.