44 bread new recipes

Traditional New Mexican fry bread made with just 5 pantry ingredients. Simple dough kneaded smooth, rolled thin, and deep-fried golden in minutes. Serve with honey.

Anadama bread is a traditional hearty dark yeast bread from New England featuring molasses and cornmeal.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.

Delicious! Made this pie for dinner yesterday, and it came out great. Happened to have all the ingredients that the recipe called for, so gave it a go, and it was surprisingly delicious.

Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.

This no-cook French-inspired tuna salad packs briny capers, sliced black olives, roma tomatoes, and red onion with a red wine vinaigrette. Serve on whole grain bread with peppery watercress, or go full Nicoise-style over mixed greens with potatoes, eggs, and green beans.

Learn from the amazing chef herself and enjoy this scrumptious banana bread that will be your new favorite thing for breakfast.

Make your very own pizza dough with this easy to understand recipe that will turn your kitchen into an authentic pizzeria!

Third bread: a hearty New England-style yeast loaf made with three flours (rye, bread, and cornmeal) sweetened with honey. Bread machine friendly with manual finish for two loaves.

Anadama bread for the bread machine: New England's classic cornmeal-and-molasses yeast loaf, hands-off via the dough cycle. Slightly sweet, deeply moist, with a tender crumb that begs for butter.

Hawaiian bagels work pineapple chunks and shredded coconut into a bread-machine dough, then boil and bake into chewy tropical bagels. The classic New York technique meets island flavors.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.

Steamed brown bread made in a pressure cooker with whole wheat flour, rye flour, cornmeal, honey, and raisins. A dense, moist New England-style bread with no yeast.

Steamed brown bread with whole wheat flour, cornmeal, buttermilk, molasses, and raisins. A classic New England bread steamed in a coffee can, made to pair with baked beans.

Steamed maple syrup brown bread blends cornmeal, graham flour, buttermilk, and pure maple syrup with raisins. Traditional New England brown bread, steamed or baked. Pairs with baked beans.

Boston brown bread baked in a Bundt pan with buttermilk, molasses, cornmeal, whole wheat flour, and raisins. A no-yeast New England classic with deep, malty sweetness.