6,461 breadring recipes

Braided whole grain rye bread with yogurt, 9-grain cereal, bran flakes, and fennel seeds. Tangy, chewy, fiber-rich loaf with a glossy egg-washed crust.

Bread machine pizza dough with a cornmeal-rich crumb and a one-two oil blend. Hands-off prep: dump, press start, and the machine handles the rest.

Caramelized onion focaccia: bread machine dough topped with deeply browned onions, mozzarella and parmesan. The dimpled Italian bread that makes any wine pour feel like a celebration.

Creole tomato bread machine loaf studded with mushrooms, celery, red pepper and pimento, spiced with chili, paprika and cayenne. New Orleans flavors baked right into the crumb.

Dilly casserole bread is a tangy, no-knead yeast loaf made with cottage cheese, dill seed, and onion flakes for a moist, savory crumb baked in a round casserole dish.

Heart-shaped garlic bread rolls brushed with garlic oil and baked golden. A soft enriched yeast dough cut into fun shapes for Valentine's Day or romantic dinners.

Sesame-oat cinnamon swirl bread layers toasted sesame seeds, rolled oats, and whole wheat into a soft yeasted loaf with a spiral of warm cinnamon. Makes two loaves.

Banana nut yeast bread is a risen sandwich loaf with mashed bananas, chopped pecans, evaporated milk, and a cinnamon-sugar topping. The slow-risen alternative to quickbread.

Hearty pumpernickel bread machine loaf with rye flour, cornmeal, molasses, unsweetened chocolate, caraway seeds, and mashed potato. Deeply dark German-style rye.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Mama Bear roll is a dense, hearty milk bread made in the bread machine, with a tight, sturdy crumb that toasts up beautifully. A simple, no-fuss loaf for thick, golden slices of toast.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.

Indiana persimmon bread bakes ripe persimmon pulp with brandied raisins, walnuts, and warm spices into moist loaves. Midwestern fall classic with a boozy twist.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Monkey bread made with refrigerated buttermilk biscuits, cinnamon sugar, and melted margarine. Just 4 ingredients and a tube pan for sticky, pull-apart perfection.