114 bread recipes

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Shortcut croissants made without traditional lamination. Cold butter cut into bean-size pieces gives flaky layers, while a long fridge rest develops the buttery, yeasty flavor.

-Bread Machine CB: A true sourdough starter is nothing more than the flour and milk or water which sits at room temperature for several days and catches live yeast bacteria from the air. Most starter recipes today include yeast as an original ingredient as it is much easier and less time consuming. In addition, many sourdough bread recipes also indicate usage of yeast itself as it does provide a higher rising, lighter loaf. A sourdough starter should be kept in a glass or plastic bowl which has a tight fitting lid. I recommend a bowl instead of a jar as you can "feed" your starter right in the bowl easily.

Authentic Italian ciabatta with fresh yeast, bread flour, and extra-virgin olive oil. A wet, sticky dough rises for hours to produce big holes and a soft, chewy, floury crust.

Sourdough starter for bread machines using just skim milk, plain yogurt, and flour. The yogurt cultures kickstart fermentation in 2 to 5 days.

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Bread machine Danish rolls filled with cinnamon, raisins, and sliced almonds. The machine handles the dough, you shape and bake golden, egg-washed spirals.

Sourdough starter with potato uses starchy potato water to feed wild yeasts faster and more reliably. Builds in 2 days at 85F with active dry yeast as a jumpstart.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Sourdough starter built from active dry yeast, sugar, flour, and water in 2-3 days. A reliable shortcut starter for tangy sourdough breads without waiting weeks for wild yeast.

Make-ahead oven French toast with orange juice and zest in the custard, baked over a honey-cinnamon glaze. Soak overnight, bake the next morning, served with whipped orange-honey butter.

Braided yeast bread filled with buttery sauteed onions, Parmesan, sesame seeds, and paprika. A showstopping homemade loaf with a soft, pillowy crumb and savory golden crust.

Sourdough pumpernickel bread with rye flour, molasses, black coffee, and caraway seeds. Uses an active sourdough starter for deep, complex flavor in every dense, dark slice.

Sourdough starter from scratch in two days using water, active dry yeast, sugar, and flour. The fast-start version that skips the wild-yeast wait, refresh with flour and water as you use it.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Crusty seeded multigrain boule baked in a Dutch oven with whole wheat, oats, rice flour, flax, poppy, sesame, and sunflower seeds. No-knead, high-fiber artisan bread at home.